15 J’can Salmon with Coconut Cream Sauce INGREDIENTS 4 salmon fillets (6 ounces each) 3 tbsp mayonnaise 4 tsp Caribbean Jerk Seasoning 1/3 cup sour cream 1/4 cup cream of coconut 1 tsp grated lime peel 1/4 cup lime juice 1/2 cup sweetened shredded coconut, toasted METHOD 1. Preheat oven to 350°F. Place fillets in a greased 13x9-inch bak ing dish. Spread mayonnaise over f i l lets; spr ink le with jerk seasoning. 2. Bake 18-22 minutes or until fish just begins to flake easily with a fork. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime peel and juice; cook and stir over medium-low heat until blended. 3. Drizzle fi llets with sauce; sprinkle with coconut. 4. To toast coconut, bake in a shallow pan in a 350°F oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 4 servings. Escoveitch Fish Preparation time: 10-15 minutes Cook time: 20 minutes INGREDIENTS • 2 lb whole or sliced fish • ½ cup cooking oil • 4 tbsp fish seasoning • 2 tsp black pepper • 1 tsp salt • 3 cloves garlic • 2 whole lime or lemon or ¼ cup vinegar METHOD 1. Clean fish and wash with lime/lemon juice or vinegar. 2. Put fish to drain on paper towel and make a diagonal cut on each side of the fish. 3. Combine fish seasoning, salt and black pepper in a small dish. 4. P l a c e o i l i n f r y i ng pan t o he a t . 5. Crush the garlic and place in the frying pan, while the oil is being heating. 6. While oil is being heated, rub seasoning into the fish cavity, and on the outside, make sure to season thoroughly. 7. Ensure that the oil in the frying pan is very hot. Spicy Grilled Fish Salad Preparation time: 30 minutes Serves 4 Salsa 2/3 cup scallion, chopped 1/4 cup cilantro, chopped 2 cups tomatoes, diced 2 tbsp fresh lime juice 2 MAGGI Garlic Onion Cubes 1 tsp hot pepper, finely chopped 1 tsp garlic, minced Fish 1 lb Fish fillets, cut into cubes 1 pack MAGGI Season-up fish 1 tsp pepper sauce 1/2 tsp chili powder, ground Salad 2 cups lettuce (shredded) 1 cup carrot (grated) METHOD 1. Mix all ingredients for salsa and set aside 2. Season fish with MAGGI Season-up fish, pepper sauce and chili powder. 3. Grill or broil fish for 5 minutes or until opaque in colour and flaky. 4. Divide lettuce and carrots onto 4 serving plates. 5. Top each salad with grilled fish and reserved salsa. 6. Serve immediately. A family or friend’s sized serving of Escoveitched fish. FILE Jamaican salmon with coconut cream sauce. FILE THE WEEKLY GLEANER | APRIL 4 - 30, 2022 | www.jamaica-gleaner.com | EASTER FEATURE
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