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St. James Beach, Barbados Fish

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Margi Cintrano View Drop Down
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    Posted: 06 March 2013 at 10:05
Firstly, the clear calm aquamarine and turquoise sea reflects the sunset at Saint James Beach on the the Platinum Coast on the island of Barbados, like few other Caribbean Islands. The British have been visiting this island for centuries, however, in recent times, the Americans have discovered this paradise including the pristine virgin white sands and sophisticated gastronomic scene.
 
This recipe has come to me from Chef Jeff Hyland at the lovely restaurant Treasure Beach.
 
Saint James beach, Barbados Fish by Chef Jeff Hyland ...
 
SWORDFISH IN CITRIC DRIZZLE ...
 
 
 
One can employ Sword Fish or any firm white flesh fish available in their locality ...  
 
4 fish thick sword fish steaks
2 tblsps. Evoo and / or Asian Sesame Oil ( I use Evoo )
1 tblsp. fresh thyme herb minced finely
1 tblsp. fresh marjoram herb minced finely
1/2 Cup dry white wine of choice
1 Cup Homemade fish stock or shellfish stock of choice
1 cup fresh squeezed orange juice
2 tblsps. fresh squeezed lemon juice
1 tblsp. fresh squeezed lime juice
1 tblsp. minced peeled fresh ginger
2 tblsps. honey
a sprinkle of red pepper flakes
3 tblsps. room temperature butter sliced into 1/2 inch pieces
 
1) Combine the Evoo and the herbs in a glass baking casserole
2) add the fish and turn once to coat 
3) sprinkle with salt, red pepper flakes and freshly ground black and white pepper
4) cover and refrigerate; letting marinate for 2 hours
5) boil your shellfish or fish stock and wine in a heavy medium saucepan & reduce to 3/4 cup - approx. 9 mins.
6) Now add the citrus juices, ginger and the honey and let boil until reduced to 3/4 cup about 10 to 12 mins. and then set aside
7) prepare the skillet; heat Evoo and butter and add the marinated fish and sauté until just opaque in centre about 2 mins. per side ( do not over cook the fish )
 
*** Note: this can be prepared with shrimp as well or fresh salmon ---   
 
8) transfer the fish to a platter and tent
9) bring the sauce to a simemr and remove from the heat
10) add a bit of room temperature butter and whisk until melted and smooth in consistency, like velvet
11) season and readjust with salt and pepper and drizzle over fish on plates ...
12) SERVE WITH THE SAME WHITE WINE you prepared the dish with ... and a lovely veggie or salad ...
 
Enjoy;
MARGI.
 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 09:24
It sure looks good, Margi - I like the idea of the citrus drizzle. The Beautiful Mrs. Tas seems a lot more interested in fish since our recent bacalao dinner, and as I branch out a bit, I'd like to try this one with a suitable substitute for swordfish. Thumbs Up
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2013 at 10:01
Tas,
 
It is quite delightful; as far as subs go: I have prepared with shrimps; and with cod !!! though the subs mentioned include: halibut or haddock or white tuna ... or salmon ...
 
So, a firm fish ... white or coral ...
 
We enjoy it once in awhile ... a citrus profile and a touch of the Caribe always is very pleasant and elegant too ... This is simple; and not too laborious ...
 
Kindest. Margi.
 
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