"Swept Away to the Caribbean"

Caribbean Style Tilapia

Chutney
Ingredients:
4 Tilapia steaks
1 10 ounce can of diced tomatoes
1 small onion chopped
1 green bell pepper chopped
1 T oil
1/2 cup celery (chopped)
1 diced mango
2 cloves of minced garlic
2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper
13. cup mango juice
2 tsp light brown sugar

Marinade
Ingredients:
1/2 cup vegetable oil
1/4 cup fresh lime juice (about 2 limes)
1/2 tsp salt
1/2 tsp pepper
few shakes of hot sauce (your preference)
1/2 tsp. paprika
1/2 tsp. nutmeg

Directions:
Wash and pat dry your tilapia. Lay a large piece of foil in your baking dish. Make sure there’s enough to wrap and close your foil packet. Place tilapia in you baking dish. Make marinade by mixing oil, lime juice, salt and pepper, hot sauce, paprika and nutmeg. Pour the marinade over fish and let it sit for about 10-15 minutes. Not any longer or the fish will start to cook with the lime juice.
Next it’s time to make your chutney. Put the oil into your saute pan. Cook the onion, green pepper and celery just until soft. Add in garlic. Stir and cook for about a minute. Stir in tomatoes and mango pieces. Mix together the brown sugar and mango juice and pour into pan. Let this simmer for a few minutes so it will start to reduce. Pour mixture on top of fish. Seal up your foil packet and lay in your baking dish. Seal up the foil and bake at 400 degrees until fish is flaky. About 15 minutes.


Pineapple Cole Slaw

Ingredients:
2 tablespoons chopped green pepper
1/2 cup diced apple
1 teaspoon salt
1 teaspoon sugar
1/4 cup apple cider vinegar
3 cups shredded cabbage
1 cups shredded carrot
3 slices pineapple

Directions:
Combine green pepper, apple, salt, sugar, vinegar, and cabbage in a large bowl. Top with shredded carrots and pineapple. Refrigerate until you are ready to eat!
Shrimp Fritters

Ingredients:
1 pound of large shrimp – peeled and deveined
1 medium size onion (chopped)
1 medium sized tomato (chopped)
1 cup cream
2 tablespoons sweet pepper (chopped)
1 cup water
1 teaspoon salt
3 tablespoons celery (chopped)
2 eggs well beaten
2 cups flour
4 teaspoons baking powder
hot pepper to taste
Directions:
Add all ingredients together making a stiff batter. Add water and cream a little at a time to get the consistency that you need. Separate the batter in large spoonfuls and deep fry in an oil heated skillet or a deep fryer. Your oil will be ready when it reaches 375 degrees

Pina Colada Cheesecake

Crust Ingredients:
½ cup vanilla wafers or graham cracker crumbs
½ cup flaked coconut
3 T butter or margarine, melted

Filling Ingredients:
3 (8ounce) packages of cream cheese, softened
3 eggs
1 cup sugar
1 8 ounce can Pineapple, crushed (drained)
1 cup sour cream
3 T Coconut Rum
2 tsp coconut extract
Whipped Cream for topping
Cherry on top

Directions:
Preheat oven to 350 degrees. In a medium bowl combine cookie crumbs, coconut and butter. Press onto bottom and sides of 9 inch spring form pan. Bake 10 minute and cool.

For filling, beat cream cheese and sugar. Add in eggs one at a time. Then add in pineapple, sour cream , then rum and coconut extract. Beat until smooth. Pour into crust and Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. . Cover and chill at least 8 hours. Spread whipped cream over top of chilled cheesecake and garnish, with toasted coconut - if desired - and some cherries on top.

Kim’s Crazy Caribbean Cooler

Ingredients:
1 can Papaya pineapple juice
1 ounce grenadine
1 can of pina colada mix
1 cup of ice
rum to taste

Directions:
Mix first four ingredients in a blender till smooth. Add rum to your glass as you want, or leave it without. Share