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


  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.