This is what I made for dinner last weekend 🙂 Trinidad Hot Baked Fish, “Bang Bang’ Salsa (kudos to Marsha for putting me back into a Dave Koz frame of mind, and Caribbean Rice and Peas (from a recipe that I developed for Nandita at Saffron Trail).
My parents loved it. I will upload the relevant pics and link to all the recipes in the coming days 🙂
This was how I put it together though.
70 minutes before serving:
Put everything in place and make sure everything is chopped, diced and happy
50 minutes before serving:
Begin Caribbean Rice and Peas.
40 minutes before serving:
Chop ingredients for salsa (if not done already), assemble. Set aside for flavours to meld.
30 minutes before serving:
Add rice to pot for Caribbean Rice and Peas.
Prepare Trinidad Hot Baked Fish, put in oven.
15 minutes before serving:
Fry onions and peppers for Caribbean Rice and Peas
10 minutes before serving:
Add Pepper Sauce mixture to fish and broil.
5 minutes before serving:
Stir fried onions and peppers into Caribbean Rice and Peas
Take fish out of oven
Bring out salsa
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