Generously seasoned mackerel cooked with a hint of warm Caribbean flare.
When it comes to seafood I’m quite partial to two things – shrimp (or prawns as the Brits call them) and fresh fish. Myself and my family consume fish throughout the year but for some reason you will find us going overboard with copious amounts of fish during the month of April.
Snapper, hake, blue marlin and parrot fish (some of you may not have heard on this one) were my absolute favourite type of fish to eat. My grandmother and mother would steam and/or sometimes fry the aforementioned which tasted like the best thing in the world to me. The fish was generously seasoned and cooked just to my liking – not greasy, just flavoursome with a crispy exterior….
Filed Under: Caribbean Dishes