Chef Lawrence’s Caribbean Seafood Chowder Total Time: 45 min

Prep:20 min Cook:25 min

Ingredients :

1/2 pound medium shrimp head attached

-1 whole medium size mahi filet or haddock fish

2 pounds raw assorted cleaned shellfish ie. shelled crabmeat, bay scallops, whole mussels and clams

2 cups fish stock or bottled clam juice

1 14 ounce cans coconut milk (unsweetened)

1 small can (6 0z) petit diced tomato w green chili lime & cilantro

1 tablespoon olive oil

2 tablespoons flour

1 pound bacon, diced

1 medium sweet potato or yam & 1 medium cassava peeled and cubed, about 2 cups

1 medium onion, diced small

3 ribs celery, diced small

1 large carrot, diced small

1 tablespoon fresh thyme

1 Bay leaf

1 tablespoon Old Bay seasoning

dash of ground allspice

1 T. Madras curry powder

1 teaspoon coconut extract

1 T. Dark Rum like Meyers

Sea salt and pepper to taste

1 T. Chopped cilantro

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Clean and filet fish dice into ½ inch cubes toss with lime juice and reserve. Use bones and head from fish combined shrimp heads and shells and boil then simmer in 3 cups water for 10 minutes with bay leaf.

In a large stock pot, add olive oil and bacon. Cook gently until bacon is crispy and most of the fat has been rendered. Remove the bacon with a slotted spoon and cool on paper towels.

To the hot bacon fat, add the diced cassava and sweet potato, onion, carrot and celery. Sauté until vegetables start to brown slightly then add the flour and cook for two minutes more. Add the thyme, old bay, curry and allspice. Add the can tomato w green chilies and stir. Salt and pepper to taste.

Add the stock and coconut milk simmer uncovered until ready to serve the chowder, but at least 15 minutes. Five minutes before service, add the mixed seafood. Simmer for about 5 minutes and serve. The seafood will cook very quickly. To avoid tough, chewy fish, don’t cook it more than 5 minutes.

My secret weapon is the coconut extract added at the end. I found that the coconut flavor was not as prominent as I would have liked with just the coconut milk. So, at the same time that I added the seafood, I added a teaspoon of coconut extract and rum. Garnish with cilantro and bacon bits if desired.

Optional: You can serve this chowder with warm crusty bread or white rice.

Recipe by Chef Lawrence S. Males JR

Chef Lawrence’s Iconic Caribbean Fusion Mahi w/ Coconut scented Israeli Cous Cous

Ingredients

· 1 10-ounce mahi-mahi fillet (1 inch thick), skinned, halved crosswise

· 1/2 cup fresh lime juice

· 1/2 cup panko breadcrumbs

· 1 cup chopped fine plain plantain chips

· 1/4 cup chopped fine pistachio nuts

· 2 T. Dry Jerk seasoning house made

· 4 tablespoons divided (1/2 stick) unsalted butter, 2 T. melted

· 3 T. Olive oil

· 3 T. AP flour

· 1 large egg

· 2 C. Israeli tri-color cous cous

· 4 c. chicken stock

· 1 can unsweetened coconut milk

· 1 Medium Jicama, peeled julienned

· 1 Tangerine, zested and with juice

· 1 ea red, green bell peppers, seeded fine julienned

· 2 cloves garlic, peeled minced

· 2 limes plus zest

· 1 Euro cucumber, julienned

· 2 T. minced fresh cilantro

· ½ C. pineapple diced small

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· Preparation

Place mahi-mahi in shallow dish. Pour lime juice over. Marinate 10 min, turning fish over occasionally. Pat dry reserve.

Preheat oven to 375°F. Combine panko and next 3 ingredients in small bowl. Pour 2 tablespoons melted butter into panko mixture. Remove mahi-mahi from marinade and Pat dry. Dip into flour that has been lightly seasoned with salt and pepper. Dip into egg wash then press topping gently to adhere. Heat non stick skillet to medium heat add 1 T. olive oil & remaining butter, pan sear fish to about 1 min. transfer pan to oven bake until fish is cooked through, about 15 minutes.

While fish is cooking in oven, heat a 2 qt sauce pot to medium heat and add 1 T. olive oil plus 1 T. butter sauté lightly the garlic 30 seconds, remaining jerk seasoning then add cous cous to toast lightly. Add Chicken stock and 4 oz. coconut milk and simmer til cooked through. Taste adjust seasonings. For Jicama Cucumber Pineapple Slaw

Place julienned veggies and fruit with zest in a mixing bowl. In another bowl, whisk 1 T. olive oil, lime juice, Tangerine juice, remaining cilantro and red pepper flakes. Pour over Jicama mixture to combine. Serve in ramekin with finished fish and cous cous.