Chef Grant’s Barracuda With Rice & Peas
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from Issue 2 - Summer 2018
Marinate barracuda fillets with a teaspoon of Bajan seasoning and a touch of oil (ask for your fish to be scaled, gutted and filleted; removing all bones)I try to always go to Bridgetown Fish Market. My go to fish expert is “Jes Fish” ask for Judy or call on 246 233-1702.
Ingredients
1 fillet of Barracuda
1 large Carrot Sweet Potato (the red one)
1 local Cucumber peeled and deseeded
1 Red Onion
A splash of White Wine Vinegar
1 dried Chili or Chili Flakes
2 small Aubergine (Eggplant)
Dash of Blackening Seasoning (from the Gourmet Shop)
Handful of Bora Beans
120g plain White Rice
80g of Pigeon Peas
Bajan Hot Sauce (Cutters Hot Company brand is the best on the market)
Barracuda
Marinate barracuda fillets with a teaspoon of Bajan seasoning and a touch of oil
(ask for your fish to be scaled, gutted and filleted; removing all bones)
I try to always go to Bridgetown Fish Market. My go to fish expert is “Jes Fish” ask for Judy or call on 246 233-1702.
Sweet Potato
Wash and wrap the carrot (red) sweet potato in foil, adding just a little salt. Place in a deep baking tray, add 2 cups of water and bake until soft.
Remove skin and blend to a puree in a liquidiser. You will need to add a touch of cream or a little water to loosen the puree. Once in a smooth paste adjust the seasoning with salt and pepper.
Cucumber Salsa
Dice the peeled cucumber into ½ cm cube then add chopped parsley, chili flakes and diced red onion. Then season with a touch of salt and a splash of white wine vinegar. This cucumber salsa normally accompanies Pudding and Souse on a Saturday for lunch, but also works really well with the Barracuda.
Rice and Peas
Rinse and cook the rice with a little salt until tender but not over cooked. Try to leave some of the starch in the rice so it’s slightly sticky. Once cooked lay out on a baking tray to cool. Add pigeon peas to the rice once cooled. Then add 1 teaspoon of Bajan hot sauce. Mix well. Take a spoonful of rice and peas and place it in a frying pan. Gently fry on one side to obtain a crisp bottom. This is very important as this adds a delicious flavour and a distinct texture.
Egg plant
Preheat oven to 220c (428f) place the aubergine on a baking tray and bake until skin is crispy and the fleshy inside is soft. Scoop out the flesh, add salt and pepper, a touch of blackening seasoning and chop until smooth.
Bora beans
I use these mainly just to garnish and a little extra texture, place on a baking tray and bake low and slow for 2 hours until crispy not burnt 120c (248f)
All that’s left is to dress the plate!
Always start with the puree. Get a spoonful of the sweet potato, drop onto a heated plate and flatten with a spoon, swoosh the puree across the plate.
Add your rice and peas. Add fish and cucumber salsa.Spoon the egg plant onto one side add the crispy bora beans. Try to give the dish a little height making the dish look even more desirable.
Happy Cooking! Chef Grant
