Grilled Spanish Mackerel San Salvador

Courtesy of Steve Zucker, Executive Chef of Aloha Hospitality, Inc., parent company of Baumhower’s Restaurant, Compleat Angler and Wings U. | Seafood: Fish

6 servings of fish and 30 servings of rice and beans Servings

What you need

Ingredients: 1 Measuring cups; ¼ c. Chef knife; 6 tbsp Six quart saucepot; 6 Cutting board
Measuring spoons
Slotted spoon
Rubber spatula: 2 c. 9 in. square casserole baking dish (6 inches deep); 2 c. Lime Juice; 3 c. Orange Juice; 3 c. Red wine vinegar; 2 c. White vinegar; 4 c. Sugar; 1 gallon Fruit sections
Carribbean Black Beans: 1 c. White onions; ½ c. Green peppers; ½ c. Red peppers; ½ c. Yellow peppers; ½ bunch Cilantro; 4 oz Margarine; 2 tbsp Jerk seasoning, dry; 1 tbsp Lawry’s Seasoning Salt; 3 tbsp Ground cumin; 6 cans (15.5 oz.) Allen’s Black Beans
Coconut Rice: 2 oz Margarine; 1 tbsp Minced garlic; 3 tbsp Pureed ginger; 1 can (15oz.) Coco Lopez, Cream of Coconut; 1 tbsp Kosher salt; 1 tbsp Dried thyme; 8 c. Rice, long grain converted; 8 c. Waters

Steps

Grilled Spanish Mackerel San Salvador

1.

Preheat grill on medium heat. Rub both sides of the Spanish Mackerel filets with olive oil and place them skin side down onto the aluminum foil. Sprinkle the filets with lemon pepper. Grill until the fish just begins to flake. (Do not flip the filets.) Top filets with 2 oz. of Tequila Vinaigrette. Serve with Compleat Angler Carribean Black Beans and Coconut Rice.

Caribbean Black Beans

1.

Dice all onions and peppers into ¼ inch cubes with a chef knife. Rinse and pat dry cilantro before using. Then mince cilantro leaves with a chef knife. Place on the side. Place margarine, diced onions and peppers in saucepot over medium heat. Add cilantro and seasonings to mix. Sauté for 15 minutes until onions and peppers are tender. Add black beans (do not drain).

2.

Simmer for 15 minutes. If you’re not eating now, immediately place the beans in an ice bath. Cool quickly to below 40F. Stir occasionally. Place into containers, and place in refrigerator. Cover, label, date product. Rotate in proper storage location. ****

Coconut Rice

1.

Have all your ingredients ready and the Coco Lopez cans opened.

2.

Turn oven to 350 degrees to pre-heat. Place casserole dish on the stove top and turn on to medium heat. Add margarine to the baking dish. Next, add the minced garlic and ginger puree to the margarine. Stir in garlic and ginger to lightly toast them (about 3 minutes), being careful not to burn them. Pour the can of Coco Lopez into the dish and use a plastic spatula to get all of it out of the can. Add the salt and the dried thyme to the dish. Mix well with cooking spoon. Add rice to the full pan and mix thoroughly.

3.

Cook (toast) mixture for 2 minutes while stirring to make sure it does not burn. Add the water and mix well, especially in the corners of the dish. Place top on dish or cover tightly with aluminum foil if you do not have the cover. Place in the oven and cook for 45 minutes. When the rice is done, remove it from the oven, remove the top and fluff the rice with a fork.****