Culinary throw down: Caribbean
Bama Trav was the winner of the last throw down. He chose Caribbean as the topic. I suggested, Reusing my last recipe, but since no one jumped on this I figure, that's a no go.
A few of you know I used to live in the Bahamas. It was great place to live, in the winter. In the summer it was too bloody hot. (the idea of living south of 38° N in the summer, well no thanks) When not working and when the catch was in season, we would go out spear fishing and lobstering (please see previous culinary challenge). Now is all great hunters and fishermen will tell you, they always brings something home. And for the most part this is true yet everyone gets skunked.
Well, Conch was a great way to cover for a bad day of diving. But since the conch are down there and I am up here, this was not an option. So I chose, you got skunked option 2.
This recipe is a favorite, it can be used when serving fish not big enough to serve as filets or when you needed something out of the tin.
Fish and bean salad
1 15- to 19-ounce can beans, kidney beans, rinsed(you could use any other bean, you want)
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked. Or parts left over from the previous day's catch.
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt
Combine beans, fish, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Serve with the strong body cracker, scoop and eat.
As many of you know I can be photographically challenged. Sorry for the picture. I'm not sure what I did wrong, it was bigger.
The beverage of choice is Kalik Bahamian beer.