Saturday, December 20, 2008

In Jamaica

After the usual travail of international travel, I am in Jamaica or a few weeks. Had a nice dinner of rainbow parrot fish and snapper - cooked with country (scotch bonnet) pepper, onions, allspice and vinegar. This a  classic Jamaican dish, prepared by scaling the fish and frying whole in oil (usually coconut oil) until crisp. The fish and oil is then removed and the vinegar, sliced peppers, sliced onions and allspice grains are added to the pan to deglaze and meld the falvors. The pan sauce is then poured over the fish and it is chilled and served cold. Usually served with roast breadfruit or roasted white yam. Amazing!


Andrew Campbell said...

Hey there, Mike! Nice to see you've landed safely. Enjoy the warm weather -- and have a great holiday season.


Mike Spies said...

Tank you Brudda' mon!

Dale Hernden said...

Hope you have a great time and a very Merry Christmas. Here in Micigan its 15 degrees, blowing wind and 15 inches of snow in the last 24 hours. Eat your heart out!