Thursday, July 7, 2011
Rockfish and Roll.
It's no secret that Seattle is a Caribbean black hole. No Cuban, no Jamaican, no Haitian, and just a tiny bit of Puerto Rican food. Being a Miami girl I get serious craving for island food but it just ain't happening up here in the land of sasquatch. What do you do when you can't find something? You make it. When I lived in North Miami Beach I used to swing by this little Jamaican hole in the wall off 163rd street for the best rockfish in creole sauce ever. That with a few Jamaican patties and I was an extremely happy girl. I would skip school just to get my spicy tropical fix. The cafe was the size of a closet and had a television on the counter blasting soap operas. The friendly in her own way owner would be relaxing in her lazy-boy right in front of the counter making you wait until she found out who cheated on who and whether or not Jimmy survived falling down the hospitals elevator shaft. Without even a glance she would point to one of the three tiny cafe tables crammed in the place. Once the commercials came on she'd get up and briskly ask you what you want. I always got the same, rockfish with creole sauce and two Jamaican patties. She'd yell back to her cook and get back to watching her shows. You just can't find that kind of atmosphere in the NW and I really miss it. To make up for it I recently made Rockfish Creole with spicy ginger green beans. I even ignored myself and watched a little General Hospital to make it feel authentic. Now, if only I had some Jamaican patties. Yum.
2 4-6oz fillets of rockfish
2 cloves garlic, minced
1 medium onion, sliced thinly
1/2 fennel bulb, sliced
1/2 tsp scotch bonnet, minced (you can use less spicy peppers if you like)
juice of 1 lime
1 packet of sazón seasoning
salt and pepper tt
Season the fish with salt, pepper, and the sazón seasoning. Set aside.
For the creole sauce saute the onions, fennel, garlic, and scotch bonnet in a little olive oil until soft with a little color. Add the lime juice. Season with salt and pepper.
In a saute pan on med. high heat cook the fish in a little olive oil for about 2min. each side just until cooked through. Cover with the creole sauce and serve.
*for the green beans I just blanched them off. Sauteed a little garlic, ginger, and scotch bonnet in butter until soft. Tossed in the green beans and cooked another 2-3 minutes. Salt and pepper. Enjoy.