Recipe: Roasted Whole Fish from the Maldives (Fihunu Mas)

how-to-roast-whole-fish

You should have seen my brother's face when I told him we were going to make whole fish for our Maldivian Global Table. His eyes about popped out of his head. In fact, my entire family - both brothers, my sister, mom, niece and nephew - was wary of the idea.  While eating the whole fish is rare in the United States, we knew from experience that our family was in for a treat. We ate this meal in Florida, as part of a celebration of my mom's surprise 70th birthday, so I had a bounty of … [Read more...]

Recipe: Roasted Lobster Tails with Coconut Curry Dipping Sauce

kiribati.img_7299

We're all friends here, right? I need to tell you something important. I'm learning to step out of my comfort zone. Not just once in a while. Once a day. It's scary but also rewarding. Sometimes, though, you can take too big a step. I'm learning that baby steps are better. Let me put this into context for you. Deciding whether or not to make this recipe caused quite the dilemma. You see, the last time I made lobster was traumatic. Have you ever made live lobster? It's stressful. It … [Read more...]

Recipe: Jamaican Escovitch Fish

jamaica.img_5507

Makes enough Escovitch topping for 2-3 meals. I've long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won't kiss me for days afterwards, but a girl's gotta do what a girl's gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish  Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it's most … [Read more...]

Recipe: Fijian Coconut Ceviche (Kokoda)

fijiimg_6810

Serves 4 (as an appetizer) Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns - Boston, Atlanta, Paris, or Luxembourg - they're really more of a tropical item. (Is it weird to say I have more than one hometown? It's all I know...) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma - but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation … [Read more...]

Recipe: Estonian Smoked Herring Dip

herring

Makes 2 cups Get your next party jumping with Estonian Smoked herring dip, a nod to the great national fish of Estonia. No matter what the cooking method, Estonians typically serve herring with a sour cream and vinegar/lemon juice sauce. And now... for an unprecedented cooking tip from Mr Picky. First, he wants to know - how do you feel about sour cream? If you're a little unsure, he suggests making the dip drier by using less of the sour cream mixture - perhaps as little as half.  Who is … [Read more...]

Recipe: Stuffed Grilled Trout

eqguinea.img_4975

Serves 2 You've seen them at the fish market. Whole trout. Somewhat intimidating, but also intriguing.  Friends, if you've never ventured in the world of whole fish, I highly recommend it. Cooking them is beyond easy and the flavor is exceptional. Today we stuff them with peppers, onions, and fresh lemons -  flavors characteristic of Equatorial Guinea. Slightly spicy and super fresh - make this for a special occasion or just for fun. Ingredients: 2 whole trout, cleaned 1/4 cup … [Read more...]

Recipe: Timorese Grilled Tuna Steaks with Garlic and Butter

easttimor.img_3823

Serves 4 Loads of garlic, butter, and sea salt make this tuna leap for joy. Forget tuna in a can. Fresh tuna steaks are as good, if not better than salmon. Bold and intense, this recipe will transport you to the flavors of East Timor and an incredible meal, as remembered by Karen Coates of Rambling Spoon. Read Karen's story - the inspiration for our recipe. Perfect for Valentine's day, or any special occasion. Ingredients: 4 Tuna steaks 4 Tbsp butter 3 cloves garlic coarse sea … [Read more...]

Recipe: Fried Frog Legs

800.dominica.img_2989

Makes 8 legs - Serves 2 What you are about to see is really, really strange. Some of you might be bothered by it. But, I promise, if you stay by my side, we'll get past all the strangeness and enter the amazing world of deep fried food. And, let's be honest, it's hard to go wrong with deep fried food. Ingredients: 8 frog legs (4 pair) For the coating: milk 1/2 cup flour 1 tsp ground thyme 1 tsp salt 1/2 tsp pepper Method: First, fill a pot half way with vegetable oil … [Read more...]