An island getaway may not be happening in the near future, but you can certainly bring home the tropical vibes through your meals. Read on for a few mouth-watering dishes that will trick your tastebuds into thinking they’re on vacation.
Bahamian Mahi Mahi
Prep: 15 minutes – Cook: 15 minutes – Ready in: 5 hours
Ingredients:
- 2 pounds mahi mahi fillets
- 1/2 cup dark rum
- 1/2 cup fresh lime juice
- 2 onion, sliced into thin rings
- 1 lemon, sliced
- 2 teaspoons dried oregano
- 4 tablespoons butter
- ground black pepper to taste
Directions:
- Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice of onion on each fillet. Cover and refrigerate for 2-4 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
- Bake, covered, at 350 degrees F (177 degrees C) for about 20 – 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
Caribbean Coconut Rum Cake
Prep: 25 minutes – Bake: 1 hour – Servings: 12 slices
Ingredients:
- 1/2 cup unsalted butter, softened
- 1-1/2 cups sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 3/4 cup amber rum
- 3/4 cup whole milk
- 1-3/4 cup all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
Syrup ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 1/2 cup sugar
- dash of salt
- 1/2 cup amber rum
- 1 teaspoon coconut extract
Directions:
- Preheat oven to 325 degrees F (165 degrees C). Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, corn starch, baking powder, and salt; add to creamed mixture alternately with rum mixture, beating well after each addition.
- Transfer to a greased and floured 10-in fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack.
- Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
- Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it’s all absorbed. Cover; let stand overnight.
Caribbean Rum Punch
Prep: 5 minutes – Servings: 7 cups
Ingredients:
- 2-1/2 cups pineapple juice
- 2-1/2 cups orange juice
- 1 cup rum
- 1/2 cup dark rum
- 1/4 cup coconut rum
- 1/4 cup fresh lime juice
- 3 tablespoons grenadine syrup
Directions:
- Stir all the ingredients together in a large pitcher or punch bowl.
- Serve over ice or blend with ice and enjoy!
- Note: If you like a stronger drink, add more rum to your taste.
Jamaican Jerk Pork Chops
Prep: 25 minutes – Total: 25 minutes – Servings: 2 dishes
Ingredients:
- 3 tablespoons butter, divided
- 1/4 cup peach preserves
- 4 boneless thin-cut pork loin chops (2-3 ounces each)
- 3 teaspoons Caribbean jerk seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium sweet orange pepper
- 1/2 medium sweet yellow pepper
- 1/2 medium sweet red pepper
- Hot cooked rice, optional
Directions:
- Soften 1 tablespoon butter; mix with peach preserves.
- Sprinkle chops with seasoning. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
- Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.
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