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Trinidad Hot Baked Fish (recipe)

20 January 2007 3,922 views 19 Comments

Trinidad Hot Baked Fish

When I originally found this recipe on Peppers.com I was instantly wary. You see I keep stumbling across recipes that begin with the word Trinidad or Caribbean that then go on to have little resemblance either through ingredients or methodology to what I’m familiar with. So when I clicked on this recipe titled ‘Trinidad Hot Baked Fish’ I was pleasantly surprised to see that it passed the very first ‘authenticity test’ to which it was posed.

So what was that test?

Well once a recipe has fish or chicken in it, if it’s presuming to be Trinidadian I instantly expect to see that the first treatment the flesh will be subjected to is a treatment of lime or vinegar. And there it was. The squeezing of the lime. This was the real deal! I could move on :) This dish was very simple and economical, and even better it pleased the palates of my parents who have very divergent benchmarks of appreciation. :D I made very few changes besides substituting cheddar cheese for the Parmesan (much more affordable, and infinitely more ‘Trini’), and I also adjusted the baking times because the ones on the site weren’t working for me.


Trinidad Hot Baked Fish
——————————————————————————–

Adapted from a recipe on Peppers.com

Ingredients:

2 lbs. favorite fish fillets
1/4 cup Trinidad Pepper Sauce
1/2 cup mayonnaise
1/2 cup soft butter
1/2 cup cheddar cheese, shredded
1 lime

Directions:

1. Place rack in center of oven. Preheat oven to 425 degrees.
2. Blend all ingredients, except fish and lime, together.
3. Place in refrigerator.
4. Butter bottom of baking dish.
5. Place fish fillets in baking dish.
6. Squeeze lime juice over fish.
7. Salt, pepper, and sprinkle fish with your favorite dry spice mix (mine is ras-al-hanout, maggi fish seasoning would be good too!).
8. Broil fish for 7-10 minutes depending on thickness.
9. Pull fish out of oven and place Pepper Sauce mixture over fish.
10. Broil 3-5 minutes or until lightly browned!

Serves 6 to 8

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19 Comments »

  • Devon said:

    Oh! That looks good!

    # 20 January 2007 at 9:42 am | link
  • Sarina said:

    why thank you devon :D ! I liked your White Album analogy btw :)

    # 20 January 2007 at 9:56 am | link
  • burekaboy said:

    mayo + butter + cheese = :)

    looks very good, sarina. what did you use? tilapia?

    # 20 January 2007 at 11:10 am | link
  • Sarina said:

    lolziez :D No, I have never seen this infamous tilapia :( … i used my ghetto salmon fillets :D

    # 20 January 2007 at 11:42 am | link
  • Marsha said:

    Tilapia is good Nikki but its great that you use Salmon (I think Salmon you have to be so careful with so it doesn’t dry out, and you know what?
    Cheddar tastes much better than Parmesan in my book! :)

    # 20 January 2007 at 3:48 pm | link
  • Sarina said:

    lolz, parmesan have its time and place, but i’m trini, and cheddar is my first choice in most recipes… unless it calls for mozarella or gouda, then i gotta go with those, or a blue cheese.. but i digress… cheddar is boss! :)

    why you didn’t start this as a reply to my comment to bureka? :D mash up the threads baybee :D

    # 20 January 2007 at 3:53 pm | link
  • Veron said:

    yep, love my fish with lime and vinegar. This dish looks amazingly scrumptious!

    # 21 January 2007 at 7:41 pm | link
  • Sarina said:

    yes yes :) gotta have lime and/or vinegar :) it’s just suspect without those things :D Thanks! it came out good :) and very simple :D

    # 21 January 2007 at 7:42 pm | link
  • burekaboy said:

    you NEED to find it. i can’t believe you’ve never had it!! that’s criminal. get some NOW!! you’re surrounded by fish, LOL.

    # 23 January 2007 at 12:04 am | link
  • Sarina said:

    hehe … i am scared of fishmongers, dunno why :D and the only fish i trust that is affordable in the supermarket are the ghetto fillets :D

    # 23 January 2007 at 12:31 am | link
  • Lilandra said:

    i dont really eat bake fish
    but it’s fillets so maybe…hmmm

    # 23 January 2007 at 12:42 am | link
  • Sarina said:

    what youse eat girl? :)

    # 23 January 2007 at 12:58 am | link
  • Lilandra said:

    chicken
    lamb (but picky)

    fry fish (as in fish and chips)
    maybe grouper
    flying fish
    salt fish

    hmmm

    # 23 January 2007 at 1:37 am | link
  • Sarina said:

    :)

    # 23 January 2007 at 1:59 am | link
  • JustSayKim said:

    Question!! Lol… Maybe I’m being a little special here (or just blind), but when exactly do you use the cheese/mayo/butter combo?

    # 7 January 2009 at 2:05 pm | link
  • Sarina (author) said:

    Thanks for the question Kim :) The cheese/mayo/butter is the Pepper Sauce mixture :) So you use it near the end of the recipe where it calls for the Pepper Sauce mixture. Hope that helps :)

    # 7 January 2009 at 2:31 pm | link
  • NikkI said:

    Wow! This looks so amazing. My husband is from Trinidad and I’m always looking to try new dishes to surprise him, this is the one for tomorrow night! Thanks for the recipe :o )

    # 10 September 2009 at 3:29 pm | link
  • vivian said:

    Hi, I love your website. Having said that, I am wondering why so many of your recipes are so loaded with unhealthy fats. For example the baked fish: 1/2 cup each of butter , mayo, and cheddar cheese? It would be great if you could focus also on healthier recipes and maybe give the nutritional info. like calories and carbs .

    Thanks,( trying to stay slim but loving Trinidadian food )
    Vivian.

    # 22 September 2009 at 3:00 pm | link
  • Sarina (author) said:

    Nikki! That’s great to hear! Hope he likes it :)

    Hi Vivian :) Thanks for your feedback! I think I have a broad spectrum of recipes on here. From the indulgent (above) to raw, vegan, gluten-free. I personally believe everything in moderation, even indulgent recipes, and as many of my recipes are prepared for Shabbat that’s probably why they lean towards the rich. I would eat something like this for example with a vegetable rice and a large salad for example. I certainly don’t eat something like this every day and I don’t suggest anyone does (unless they follow Paula Deen). It’s a once a week indulgence :lol:

    Feel free to make whatever modifications you see as necessary and also enjoy the more ‘healthy’ recipes that I do provide (browse the archives) and will continue to provide as well.

    Re: nutritional info, that part is a little harder and believe me I’ve wanted to be able to include it for some time now. I will soon be upgrading my recipe software and the newest version claims to be able to automatically calculate estimates for these things. When I do that info will be easily provided and definitely shared!

    Thanks again for dropping me a line, I hope you’ll keep reading and always feel free to let me know what you are looking for :)

    # 22 September 2009 at 4:46 pm | link

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