Cayobo's Cayo Hueso Fish Spread
This recipe must be prepared a day before it is served.
MARINADE
8 to 10 oz. fresh fish filets (I use snapper)
Marinate fish 3 hours with Key Lime Juice and garlic. Remove fish and place in shallow pan and smother with sour cream. Smear filets with chili catsup, and bake in oven for 20 minutes at 350 degrees. Remove fish, let cool,cover with foil and refrigerate overnight.
FISH SPREAD
8 oz. cream cheese at room temp.
Reserve some of the liquid, then combine all of the ingredients together in a medium bowl, thin if necessary with reserved liquid, and refrigerate 4 hours before serving.
Living in the sub-tropics I have access to an abundance of fresh tropial fruits, but on the mainland the supermarkets and the produce stores in our country supply a fair amount of seasonal tropical fruits from around the world. It is well worth the effort to seek out the fruits needed in this recipe.
INGREDIENTS 1 ripe mango, peeled and seeded
In a blender or food processor,puree the mango, garlic, scallions, brown sugar, chiles, lemon juice, lime juice, white wine, passion flower juice, and oil to make the marinade. Peirce meat with a fork and arrange evenly in a large shallow Pyrex baking dish. Pour marinade onto meat, making sure all sides of cubes are covered with marinade, turning once or twice. Cover and refrigerate 4 hours.
Remove meat and marinade from refrigerator and let set to room temp. Arrange meat, pineapple, papaya, and onion pieces on skewers and heat to doneness,(8 to 10 mins), turning as needed, on medium heat coals.
Avocado Pie
Having a very large avocado tree in our yard, we had to come up with some inventive ways to deal with avocados. This recipe is differant than most, and adds a sweet end to a spicy Caribbean dinner.
INGREDIENTS
1 package (3 oz) lime Jell-o
Dissolve gelatin and salt in boiling water. Drain pineapple, combining the syrup with the lime juice. Add cold water to make 3/4 cup. Add to gelatin. Chill until very thick.
4 cloves garlic,finely minced
1 cup sour cream
4 Tbs. Key Lime Juice to marinate (2 juicy limes would do)
1 Tbs. chili catsup
DO NOT EAT THE FISH YET!!!
2 Tbs. minced garlic
1 tsp. ground pepper
1 tsp. mustard
1 tsp. minced garlic
1 Tbs. caraway seed
1 tsp curry powder
1 tsp. Worcestershire sauce
The complete contents of chilled fish pan.
This recipe goes well as an opening to any party.
I hope you and your guests enjoy!
2 cloves garlic
3 scallions, peeled, reserving whites
2 TBS. brown sugar
2 Scotch Bonnet chiles, stemmed and seeded
2 Tbs. lemon juice
2 Tbs. lime juice
1/4 cup dry white wine
1/4 passion flower juice (goya brand)
3 TBS. vegetable oil
3 lbs. beef, cubed for kabobs, fat trimmed
1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes
3 small almost ripe papayas peeled, seeded, and cut into 1 1/2 inch cubes
3 sweet onions, quartered and separated
1/4 tsp. salt
1 cup boiling water
1 can (8 3/4 oz.) crushed pineapple
2 Tbs. lime juice
1 medium avocado, peeled and diced
1 package (3 oz.) cream cheese
1 cup whipped cream
1 9 inch crumb pie crust
As gelatin sets, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Then fold cheese mixture, diced avocado, and whipped cream into thickened gelatin. Spoon into pie crust. Chill until firm. Garnish with paper thin lime slices, and enjoy!
