- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 40 minutes
- Effort: medium
For the spice paste
- 1 small onion, peeled and roughly chopped
- 1 small spring onion, roughly chopped
- 1 clove garlic
- 1/2 Scotch bonnet chillies, seeds and stems removed
- 2 tsp thyme, leaves only
- 2 tsp marjoram leaves
- 2 tsp chopped flat leaf parsley
- 1 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- small pinch ground cloves
- pinch coarsely ground black peppercorns
For the citrus souscaille
- 1 tbsp spices, paste (see above)
- 1-2 limes, juice only
- 1 tsp caster sugar
- 1 tbsp chopped parsley, or Caribbean celery leaves
- 1 tbsp chopped coriander
- 1 tbsp olive oil
For the fish
- 2 limes, grated zest and juice, plus an extra squeeze of juice
- 2 cloves garlic
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp chopped coriander, or Caribbean celery leaves
- 4 x 175 g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined
- 1 tsp Madras curry powder
- 2 tbsp olive oil
- 200 g cherry tomatoes, halved
- 1 tsp butter
1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
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