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Red Snapper with Tamarind Pineapple Sauce

8 oz Tamarind Pulp
1 1/2 cup water
2 Tbs melted butter
2 cups fresh pineapple diced
1 onion diced
3 green onions, minced
1 tomato, diced
1 clove garlic, minced
2 Tbs brown sugar
1/2 tsp black pepper
1/2 tsp thyme
1/4 tsp ground clove
1/4 tsp ground allspice
1/4 tsp salt
1 tsp cilantro, minced
1 whole snapper
1 cup all-purpose flour
oil for frying
Pineapple wedges - for garnish

Combine tamarind and water in saucepan, bring to a simmer, stirring frequently. Cook for 5 minutes, then drain reserving liquid and discard the pulp.

Add butter, pineapple, onion, green onion, tomato, garlic to saucepan and saute over medium heat for 8 - 10 minutes. Add tamarind liquid, brown sugar, pepper, thyme, cloves, allspice and salt to pan. Simmer for 15 minutes. The mixture should be thick, similar to chutney consistency.

Dredge fish in flour shake off excess, cook in preheated wok with oil turn fish over and cook till done.  


Papaya, Mint & Coconut Soup

Serves 4

2 ripe papayas, peeled, seeded & chopped
2 cups coconut milk
2 Tbs dark rum (optional)
2 Tbs mint leaves
2 tsp honey
1 tsp island seasoning (nutmeg, cinnamon, thyme, allspice)

Place all of the above ingredients in a food processor, puree 20 - 30 seconds till mixture is smooth. Refrigerate 1 hour before serving. Garnish with a sprig of mint.