Caribbean Fish Stir-Fry by Chef Yvon

In the Caribbean, fish are being caught fresh daily, in abundance: catfish, cod, conch, crab, grouper, lobster, shrimp, snapper, spearfish, swordfish, and wahoo.

Shopping/to do list

• 8 oz. White fish filet, cut in cubes
• 6 oz. Shrimp, peeled and deveined
• 1 Garlic clove, minced
• 1 Mango, peeled, small diced
• 1 Grapefruit, cut into segments
• 1/4 cup Cream of coconut
• Squeeze of lime juice
• 1/4 Cup Caribbean rum (optional)
• 1/2 Cup cilantro leaves
• Season with hot sauce, S&P to taste
• Serve over rice of choice

Preparation:

1. Cut ingredients into desired sizes.
2. Add a little oil or cooking spray of your choice to the pan. Heat pan to 375 F/ medium high heat.
3. Add fish and shrimp. Stir around for 2 minutes.
4. Add garlic, mango, grapefruit, and cream of coconut. Stir around for 1 minute.
5. Add lime juice, rum, cilantro, and season with salt, pepper and hot sauce to taste.
6. Stir around for an additional minute.
7. Serve over rice of choice.

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