Fish Island Style

Uploaded 8 Nov 2009 — 14 favorites
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© Aaron Schwartz
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  • showbiz
  • Fish Island Style
Photo Info
UploadedNovember 8, 2009
TakenMay 23, 2008
MakeCanon
ModelCanon EOS 30D
Exposure1/60 sec at f/3.5
FlashNo Flash
Focal Length24 mm
ISO100
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Photo license: © All rights reserved

Island Fish

1 fish (red snapper, etc), scaled and cleaned, per person
oil
butter
onions
garlic
peppers
salt & pepper
green plantains
carrots and/or parsnips, turnips, jicama – whatever ya got
brown sugar
maybe ginger, allspice, nutmeg, chile flakes

Plantains: peel and boil the green plantains with a little salt until they’re soft. Mash them up and add a little butter, salt & pepper. They're like mashed potatoes, only better. You can add some potatoes if you want, but be sure they finish cooking at the same time.

Vegetables: Peel and cut the vegetables into strips or chunks (not too small). You can roast them at 400 for 30 minutes or so, sprinkling salt and pepper and a little brown sugar on them for the last 5 or 10 minutes. Or you could sauté them in some oil and a little butter, adding salt, pepper and brown sugar (just a good sprinkle) in the last few minutes to caramelize them. Or just plain boil them in some salted water, drain and serve with lots of salt, pepper and butter (and even a tiny sprinkle of allspice or nutmeg at the last minute.)

Fish: For each person, you’ll need a whole fish (not too big), right out of the sea. If you want to get fancy, you can slice gashes in each side of the fish and marinate it in anything you like – onions, garlic, sweet and/or hot peppers, salt, pepper and oil and lime juice – for an hour or so. Then drain the vegetables and sauté them in a large frying pan until they soften. Push them to one side of the pan, add the fish, and cook on each side until fish just begins to flake when you test it with a fork.
You can skip the marinating stage if you’re in a hurry and just start by adding onions, garlic, peppers to the pan, and take it from there. Depending on what tastes you like, you could also add a little crushed ginger, some chile flakes or powder or other seasonings to the vegetables as they’re sautéing, and serve with a variety of hot sauces.

You can make the whole meal in well under an hour if you’re a little bit organized. Then enjoy with a beer or some white wine or whatever you like, and watch the fishing boats coming in. Much of this, like the fish fresh from the ocean, and the fishing boats coming in as I dine on the beach, is pure fantasy for me, of course. I live in Toronto.

24 responses

  • Kathleen Mercado

    Kathleen Mercado (Deleted) said (8 Nov 2009):

    Wonderfully composed Aaron.

    I am perfectly STARVING!!!!!! Are those mashed potatoes? I have three hours until dinner...lol:)

  • Gary Fudge

    Gary Fudge (Deleted) gave props (8 Nov 2009):

    It needs some chocolate..... way too healthy, but looks pretty tasty.. :)

  • catharine amato

    catharine amato gave props (8 Nov 2009):

    Heaven on a plate!

  • Dawn Duffield

    Dawn Duffield (Deleted) gave props (8 Nov 2009):

    This looks so good I sware I can smell it!!!!!

  • Susan Littlefield

    Susan Littlefield gave props (8 Nov 2009):

    What time's dinner....cuz I can sure change my schedule to meet yours!!! This looks and sounds fantastic!!

  • Marco Martinez

    Marco Martinez gave props (8 Nov 2009):

    Excellent picture and recipe. I'll definitely give it a try, though I'm thinking that pickling the side veggies might also work, giving it a bit of a Vietnamese flavor

  • Aaron Schwartz

    Aaron Schwartz   said (8 Nov 2009):

    Marco, yes, pickling the veggies would be great ( adds more time, but if you got that covered, go for it). But don't go way Vietnamese - keep it Caribbean in flavors and it'll pay off big time. (I'd thought of suggesting Chinese 5 spice for the fish, but you have to think that one through). Let's change JPG to a recipe site. Whaddya think?

  • Natalie S

    Natalie S gave props (8 Nov 2009):

    Looks fantastic Aaron.

  • Richard Knight

    Richard Knight (Deleted) gave props (8 Nov 2009):

    Ring that dinner bell! Wow!

  • eithne mythen

    eithne mythen gave props (9 Nov 2009):

    A very nice recipe, i like..

  • Michael Ball

    Michael Ball gave props (9 Nov 2009):

    MMMM sounds so good!!

  • John Linton

    John Linton gave props (9 Nov 2009):

    Eye on the prize cool.

  • catharine amato

    catharine amato gave props (9 Nov 2009):

    second helpings anyone??

  • claudia luthi

    claudia luthi gave props (9 Nov 2009):

    my mouth is watering!

  • Leslie Hunziker

    Leslie Hunziker   gave props (9 Nov 2009):

    While I usually don't eat anything with the eyes still in it, this does look fab!

  • Aaron Schwartz

    Aaron Schwartz   said (9 Nov 2009):

    We'd be pleased to remove the eyes, Ms. H., just speak to the waiter. ;-)

  • Deborah Downes

    Deborah Downes   gave props (12 Nov 2009):

    It's almost lunch and this is calling to me. Not only love the looks of this dish but your fantasy.

  • Zerina Phillip

    Zerina Phillip gave props (12 Nov 2009):

    A great dish to feast on.

  • Jean Pierre Vacherot

    Jean Pierre Vacherot (Deleted) gave props (15 Nov 2009):

    Perfect

  • Mary Brown

    Mary Brown gave props (16 Nov 2009):

    Yummm....I can just taste it! Great shot and entry for the theme!

  • Eduardo Tajes

    Eduardo Tajes gave props (17 Nov 2009):

    Delicious shot!

  • Lanis Rossi

    Lanis Rossi gave props (17 Nov 2009):

    Tasty Capture! Well Done!

  • Nelson Campbell

    Nelson Campbell (Deleted) gave props (19 Nov 2009):

    Healthy and delish looking!

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