Shark Sliders

So this recipe post is way overdue, but I wanted to write about it because they were so tasty. One day when Tyler went to the fish market downtown he found shark for so cheap. So when he came home, he handed me a bag full of a pound of little shark meat pieces. I was a little unsure how one goes about cooking shark, but then I decided that nothing could be better than making it into little burgers.

What You Need:

little rolls
Italian dressing
hot sauce
lime juice

I marinated the shark pieces in the Italian dressing with a little extra black pepper for about 30 minutes or so. While it was marinating, I mixed together some mayo, ketchup, lime juice and hot sauce to form a little sauce for the buns. I cooked the shark in a hot skillet on the stove until done and flaky. I added the extra marinade to the pan to keep it nice and moist. Onto warmed rolls I spread the sauce and added a couple shark pieces and lettuce.

It was simply delicious. And the best part, took practically no time and no effort. We liked it so much we are hoping we might find more shark soon. And at only 5ec a pound, it was a steal.




‘Grilled’ Marinated Sailfish

Marinades are my favorite.  Mostly because I can just dump a bunch of stuff I have in my cabinets into a bag with some meat, place it in the fridge, forget about it, and it always tastes yummy. So, with our new fish obsession I was looking for some other things to try.  I came across this super simple marinade and thought I would give it a try – and it was fantastic!

What You Need:

Sailfish steaks
4 cloves of garlic

1/3 or so cups white wine
1/4 cup lemon juice (or lime)
2 Tbs soy sauce
2 Tbs olive oil
a dash of nutmeg 

With the citrus and the wine, this marinade didn’t need too long to sit. It was done after about 30 minutes or so (perfect amount of time to get a little more studying in). The inspiration recipe was for grilled fish, but we don’t have a grill in Grenada. So instead I just cooked the fish in a skillet on the stove. Not the same as grilling, but it actually came out really good. The marinade kept the fish really moist. I just seared the outside on high heat and then cooked the rest of it on low heat until it flaked easily.

Tyler loved this dish. It came out really well for being such a different take on fish. I hope to try this at some point when we are back in the states when I can actually grill the fish.




Savory Baked Snapper

So one of my favorite things (as those who have read other posts can attest to) are these little spice bundles that are sold along with green onions at the local market here. I love that I can get some fresh herbs and spices for basically free around here. But I had picked up a couple really nice bundles at the market and they always include this little leafy herb known here as shadow benny. I have only more recently actually learned what it is called, but it smells so savory and delicious I have thrown it in a few meals here and there when it just felt right. But inspired by this savory, almost stew-like herb – I decided to play around with a savory snapper dish.

What You Need:

2 snapper fillets
green bell peppers, sliced (or any other color, but green are local here)
onion, sliced
4 bay leaves
2 shadow benny leaves (optional)
2-3 limes, sliced
green onions, chopped
black pepper

What I did was I first constructed some aluminum foil baking pouches. I sprayed the inside lightly to prevent the fish from sticking. Then I quickly sautéed the bell peppers and onions to give them some flavor and assure they would be soft and added about 1/4 to each pouch. Then I placed in a bay leaf and then laid my fish filet, skin down, on top. I seasoned the top well with pepper, placed my shadow benny leaf, and then covered it with lime slices. Then I added another bay leaf and topped another 1/4 of the vegetables in. Fish in the pouches ready for the oven!

I closed up my little foil pouch and placed them into the oven, at about 350 degrees or so (my oven has numbers, so I went with 3 in my 1-4 scale, whatever that is). Once the fish was cooked and flaked easily, I considered them done and served them up with some fresh veggies and probably some rice, Tyler’s favorite. The fish was so moist and so flavorful!Cooked and Ready for Eating

We were in love with this dish. I highly recommend it. And for all of my oven-less friends on the island, a toaster oven is your best friend so don’t forget it can bake too! You so need one. Enjoy!



Broiled Cajun Red Snapper

Yummy Snapper DinnerOne of the best things about living on a tiny Caribbean island is the fresh fish. Fish that was swimming probably that morning winds up on your plate and it is so yummy. Tyler and I went to the market last weekend and were fortunate to find that there were a ton of huge red snappers, which has quickly become one of our favorite fish. So for about 15 US dollars we were able to get 6 pounds of freshly caught snapper. We gave the “fish master” a couple bucks to fillet them for us and have since been reveling in the deliciousness.

That night we decided we had to have fish so I made one of our favorites, Broiled Cajun Red Snapper. The fish comes out moist with that amazing citrus taste and yummy savory spicy goodness.

What You Need:

Red Snapper Fillets
Cajun Seasoning (this is super common here in Grenada, but you could easily mix your own if you don’t have the pre-mixed stuff)
Limes (or lemons)
Garlic cloves
Olive Oil
Black Pepper

First I dice up the onions and the garlic cloves. Then in a hot pan I saute them with some olive oil until they are a nice golden-brown in color. I slice the limes up into thin circular slices and then set them aside. Next, I spray my trusty toaster oven broiler sheet with some cooking spray (we don’t have a broiler in our oven, but a regular baking sheet in an oven will work too) and place on my dried fish filets. Next I season the fish well with a little black pepper and lots of cajun seasoning. I drizzle on a little more olive oil, top with the onion-garlic mixture.Fish with the onions all ready

ahen cover with the lime slices. Then place the whole sheet into the broiler and cook until the fish flakes, about 10 minutes or so. That is all it takes.

This is seriously one of our favorite dishes. So much so that not only does Tyler request it, but we made it for his parents when they were here too. I usually make it with some lime flavored white rice and steamed veggies for a good, healthy mid-week dinner. Enjoy!

All Done!

Doesn't that look delightful?


Baked Sailfish Revisted

One of our favorite and very Grenadian dishes has been making baked sailfish. I wrote all about it here and you can follow my recipe as trust me, you will not be disappointed.  However, I wanted to take a minute to write about a variation we tried out. Since we get so many awesome local and  fresh spices in these bundles with our green onions, I got inspired to get extra savory with the sailfish. I sliced up some onions and green bell peppers but also added some carrots and celery to the dish (celery comes with the green onions). I seasoned the sailfish the same way but omitted the lime juice. I also through in sprigs of all the savory spices there was. I added some of the thyme and then a few other things that I honestly did not know what it was, but it smelled delicious. Then add a bay leave to the top and place the tomato slice on and bake it. It really did taste like a different dish. We were very happy, it was almost like a fish roast. Give it a try, especially if you can get your hands on a delicious bundle of Grenadian green onions and spices.


Baked Sailfish

The fish market in St. George’s is incredible. You can buy so much local, freshly caught fish at amazing prices. We had some amazing red snapper a while ago that I broiled and the fish only cost us the equivalent of 4US dollars. The fish market can be a little hit or miss though as to what they have, so we have learned to stock up. One fish that is very abundant here is sailfish. They are huge fish that are very steak-like and the awesome fish lady that Tyler mentioned just whacked right through the middle of the fish with a machete to give us our one pound slice we requested.

In looking for recipes, I learned that it isn’t all that common to be sold so finding recipes was a little tricky. However, due to its similarity to swordfish, I pulled some inspirations from a bunch of recipes I found and put some of my own creative magic together to try something out. I also decided that I would try out our oven. It has a dial marked 1-4 and no temperature regulation as there is no pilot light, so I have not been sure what to expect. But I figured I could just use my own temperature senses and try it out on a dish that is not too temperature sensitive.

The best part about this dish is that everything was local. We used all local produce we either bought at the Saturday market or from vendors on campus and then, of course, the fish was caught right off shore for sure.

What you Need:

1 lb sailfish steak (no skin)
2 green bell peppers (not common in Grenada, but you can find them sometimes at the local markets and they are amazing)
1 small onion
2 green onions
2 cloves of garlic
1 tomato
olive oil
sea salt and pepper

Chopped Veggies

Chop some peppers and onions.

First I lined a baking dish with aluminum foil (for easy clean-up) and sprayed lightly with cooking spray. I found a baking dish for only 20EC at the store so if you are like me and didn’t have one, it isn’t that expensive to buy and so handy. Then I sliced up the bell peppers and the onion. I laid these in the baking dish, drizzled with olive oil and sprinkled on some sea salt and black pepper. Then I nestled in the fish which I pat dry and covered well with pepper and squeezed a few lime wedges over.

I sliced up some green onions reserving the top part as a garnish for after and sauteed the bottoms with some minced garlic. I toped the fish with the garlic-onion mixture. I sliced the tomato into thick slices and then laid them on top of the fish.

I covered the whole dish with some alumminum foil and placed it into my oven. The oven doesn’t really have a temperature setting but instead a flame level so I choose a medium-high setting and cooked the dish about 30-35 minutes. The goal was to get the fish to flake off easily. I cannot say exactly my time and temperature combo, but I was aiming to allow it to bake in a 400 degree oven for about 40 minutes.

It is looking good.

Add the tomatoes and this puppy is ready for the oven.

While it baked I made some simple white rice and cooked some fresh green beans to balance out our meal and presto – delicious fish dinner for two. I sprinkled the remaining green onions on top of the fish before serving and had some extra lime wedges for a little extra citrus punch. The lime helped to add some flavor to the rice as well.

I was actually surprised at how easy it was to make and it tasted so good. It was delicious and fresh. We didn’t know what to expect, but sailfish might just make it into our more regular diet. I had actually frozen this piece from a few weeks ago and it still tasted great so I have no problem buying a little extra just to have stuff on hand.