Curried White Fish, Herbed White Rice & Pickled Beets
By Danielle Leoni, Chef/Co-owner, The Breadfruit & Rum Bar
Courtesy of: Chef Danielle Leoni, TheBreadfruit & Rum Bar
Curried White Fish
Extra Virgin Olive Oil 2 T Garlic 1 T Minced Thyme 1 T Picked from stalk Yellow Onion 1 C Long thin strips Green Onion 1/4 C Rough chop Salt 1 t Black Pepper 2 t Finely ground Jamaican Allspice 2 t Finely ground Caribbean Curry 2 t White Fish / Cod 2 LB No skin Salt 2 t Black Pepper 2 t Finely ground Jamaican Allspice 2 t Finely ground Caribbean Curry 1 T
1. In a large sauté pan on medium heat, add Extra Virgin Olive Oil, Garlic, Thyme, Yellow Onion, Green Onion, Salt, Black Pepper, Jamaican Allspice and Caribbean Curry. Sauté until Yellow onion is soft. 2. Meanwhile, evenly coat Cod with Salt, Black Pepper, Jamaican Allspice and Caribbean Curry 3. Lay seasoned cod over veggies. Let cook 2 minutes. Carefully flip over fish. Let cook 1 minute. 4. Add 1C water. Cover immediately. Let steam for 2 minutes or until fish is cooked to your liking. 5. Taste for sauce for salt, pepper and curry. Add more now if needed. Let sauce reduce if you like it thicker or add more water to thin it out.
Herbed White Rice
Basmati Rice 3 C Water 5 C Salt 1 1/2 T
1. In a short 1/3 pan, wash rice in cool water. Use your hand to swish around the rice until water is cloudy. 2. Drain off water. 3. Add Water and Salt to washed rice. 4. Seal tightly with tin foil. 5. Bake at 425 in convection oven for 38 minutes.
Beets 6 Roasted/Peeled Rice Wine Vinegar 1 C Raw Sugar 2 T Salt 1 1/2 t Water 1 C Pimento 1 T Whole Garlic 2 T Crushed Ginger 2 T Sliced Orange Zest 1 EA Zested Pepper 2 T Whole Clove 1 T
1. Roast Beets in Aluminum Foil for 40 minutes. 2. Remove skin. 3. Slice Beets. 4. Combine all ingredients into a jar. 5. Seal and refrigerate 3 Days minimum.