Caribbean cuisine is rich in flavour and tradition, with many regions boasting unique and delicious fish dishes. Here are five of the most iconic Caribbean fish dishes:
Escovitch Fish (Jamaica)
- Description: This Jamaican classic features whole fish (often snapper or kingfish) that is fried until crispy and then topped with a spicy, tangy sauce made from vinegar, onions, carrots, bell peppers, and Scotch bonnet peppers. The dish is typically served with festival (a type of fried dumpling) or bammy (coconut cassava wraps). Must add - Pimento berries (also known as allspice or Jamaican pepper)
Grilled Snapper (Various Islands)
- Description: Grilled snapper is popular across the Caribbean, especially in the Eastern Caribbean islands. The fish is often marinated with lime, garlic, thyme, and Scotch bonnet peppers, then grilled to perfection. It’s usually served with rice and peas or fried plantains.
Flying Fish and Cou-Cou (Barbados)
- Description: Flying fish is the national dish of Barbados. The fish is seasoned with a blend of spices, use seabass lightly breaded, and fried. It's traditionally served with cou-cou, a side dish
Cou-Cou
- Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
- Meanwhile, combine cornmeal with cold water and mix well.
- Add corn mixture to the okra. Add salt.
- Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
- When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
- Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
- Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
- made from cornmeal and okra, often compared to polenta.
Bouillabaisse (Martinique)
- Description: While bouillabaisse is originally a French dish, Martinique’s version is unique due to the use of local Caribbean fish and a Creole twist. The dish is a spicy fish stew made with a variety of seafood, such as snapper, sea bream, and lobster, simmered in a broth of tomatoes, garlic, onions, and spices.
Pepperpot Fish (Guyana)
- Description: Pepperpot is a rich and flavourful stew from Guyana, traditionally made with meat. The fish version uses locally caught fish, cooked slowly with cassava, sweet potato, cinnamon, cloves, and hot peppers. This dish is often enjoyed during Christmas but is popular year-round. Must add thyme and bay leaf!
Each of these dishes reflects the diverse and vibrant culinary traditions of the Caribbean, with influences from African, European, and indigenous cultures.