Fried Red Snapper

This recipe is really popular in the Caribbean especially in fishing villages, it`s easy, fast and delicious.

First of all you need a husband who knows how to fish, but otherwise, there is the option to go to the market and buy the fish, typically we use red snapper but at times snapper may not be available so you can use small grouper varieties. The key to this recipe is the fish most be as fresh never frozen. This recipe is simple and the ingredients are basic.

ingredients:

• Approximately three pounds of red snapper clean and ready for seasoning
• 3 cloves of garlic
• 1 teaspoon ground pepper
• Teaspoon of Salt
• 2 sprig of parsley

Preparation:
mince the parsley and garlic and add the salt and pepper and mix in a small bowl. Use this mixture like a rub coating each fish inside and out. Once seasoned place the fish in a bowl for 15 minutes up to 30 minutes to catch good seasoning.

Next, use a wok or frying pan and with enough oil to submerge your largest fish at least half way, once your oil is frying temp, then you can put the fish one by one or up to you if you want to put more than one at once but be careful when you turn it over not break it apart. (As it cooks it gets softer and delicate). This typically is served with white hispanic rice or fried plantain.

Enjoy!

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Pescado Frito

Primero un esposo que sepa pescar , pero de lo contrario, está la opción de que vayas al mercado y compres pescado llamado coli-rubia, trata de que sea lo más fresco posible y por cierto es bien fácil de limpiar ;-).
Esta es una receta bien fácil de hacer ya que los ingredientes son básicos.

Ingredientes:

• Aproximadamente 3 libras de pescados coli-rubia limpios y listos para sazonar
• 3 dientes de ajo
• 1 una cucharadita de pimienta molida o depende de ti si quieres ponerle mas
• 1 cucharadita de Sal
• 2 ramitas de perejil o cilantrito

Preparación:

Picar el perejil y el ajo lo mas pequeñito posible o ponerlo en la licuadora y añadir la sal y pimienta , se hara como una pasta, luego sazonar bien cada pescado, dejar reposar los pescados ya sazonados por unos 15 minutos para que cojan bien el sazón.

Después de los 15 minutos proceder a poner un recipiente con suficiente aceite en la estufa y esperar que este bien caliente, luego puedes poner los pescados uno a uno a freír o depende de ti si quieres poner más de uno a la vez pero debes tener cuidado cuando lo voltees que no se desbaraten. Puedes acompañarlo con arroz blanco y ensalada verde como lo hice yo o platanos fritos.

Buen probecho. :)

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Juicy Turkey Recipe

Juicy Turkey recipe a la Dominican

As a good Dominican we put our caribbean twist in everything that we do,
in this case “Thanks Giving Dinner” i came to the states a few years ago and i found my self in the situasion that i had to cook thanks giving dinner for my husband and a guest. :-/

I did not had idea of how to cook a turkey, so i start to watch videos of “how to”, youtube etc. and i got the idea how to do it but with my twist, the only thing that i can say is (thanks god for the internet) ;-).

So here is my recipe;

Pre-heat oven at 150 degrees
5 lbs turkey
2 tsp oregano
1/2 cup butter
1 tsp black pepper fresh ground
2 tsp garlic paste
2 cups of water
and enough adobo or your favorite seasoning
Stuffing (http://allrecipes.com/recipe/easy-stuffing/)

Preparation;
Wash the turkey and place in a big tray to proceed seasoning, cut the butter in to thin squares and put them under the skin, mainly in the breast area that`s where the meat tends to be a litle bit dry, after, rub the oregano, garlic and black pepper all over the bird and sprinkle with adobo and proceed to stuff. Then after your turkey is seasoned and stuffed place on a baking pan add the 2 cups of water, cover it with foil paper and put it in to the oven for 2hrs and 30 minutes at 250 degrees.

Once the turkey is baked remove the foil paper off and let it skin crisp for 20 minutes or so and make sure to lower the heat, once is golden take it out and garnish with veggies or fruits. Enjoy! :-)

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