Cayman Islands cuisine reflects the Caribbean flavors and offers a variety of seafood and tropical dishes. One popular recipe from the Cayman Islands is Cayman-style Fish. Here’s a concise recipe:
- 500 grams firm white fish fillets (such as snapper or mahi-mahi)
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 scotch bonnet pepper, seeded and minced (optional, adjust to taste)
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Preheat the oven to 180°C (350°F).
- Rinse the fish fillets under cold water and pat them dry with paper towels. Season the fish with salt, pepper, and lime juice, and set aside to marinate for 10-15 minutes.
- Heat the vegetable oil in a skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic, and sauté until the vegetables become tender.
- Stir in the diced tomatoes and minced scotch bonnet pepper (if using), and cook for a few minutes until the tomatoes soften.
- Add the Worcestershire sauce and dried thyme to the skillet, and season with salt and pepper to taste. Cook for another minute to allow the flavors to blend.
- Transfer the sautéed vegetables to a baking dish. Place the marinated fish fillets on top of the vegetables.
- Cover the baking dish with foil and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the foil and continue baking for an additional 5 minutes to lightly brown the top of the fish.
- Garnish with chopped fresh cilantro, if desired, and serve the Cayman-style Fish hot with rice or a side of your choice.
Note: Cayman-style Fish is often served with traditional Caribbean sides such as rice and peas, fried plantains, or a fresh green salad. Adjust the level of spiciness by adding more or less scotch bonnet pepper according to your preference.