1,001 Best Hot and Spicy Recipes (94 page)

Yield: 2 servings

Heat Scale: Medium

 

2½ cups (591 mL) water, divided
¼ cup (59 mL) grapefruit juice, divided
2½ teaspoons (12.5 mL) salt, divided
2 (1-pound [454 g]) red snappers, cleaned, heads and tails left on
½ cup (118 mL) finely chopped onions
3 cloves garlic, peeled and finely chopped
1 teaspoon (5 mL) minced habanero chile
4 parsley sprigs
½ teaspoon (2.5 mL) dried thyme
Sliced mangos for garnish
Sliced papaya for garnish

 

1.
In a large, shallow baking dish, combine 1½ cups (354 mL) of the water, all but 1 tablespoon (15 mL) of the grapefruit juice, and 1 teaspoon (5 mL) of the salt and stir until the salt dissolves completely.

2.
Wash the fish under cold running water and add them to the juice mixture. The liquid should cover the fish completely; add more water if necessary. Let the fish marinate for about 1½ hours in the refrigerator. Drain the fish and discard the marinade.

3.
Pour the remaining 1 cup (236 mL) water into a heavy, medium-sized frying pan. Add the onions, garlic, habaneros, parsley, and thyme. Bring the mixture to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 5 minutes.

4.
Add the fish to the pan and return it to a boil. Reduce the heat to the lowest possible setting, cover, and simmer for 8 to 10 minutes, turning once or twice.

5.
Using a slotted spoon, transfer the fish to a deep, heated dish. Add the remaining 1 tablespoon (15 mL) grapefruit juice and the remaining 1½ teaspoons (7.5 mL) salt to the cooking liquid and taste for seasoning. Pour the broth over the fish and serve at once. Garnish with sliced mangos and papayas.

Yield: 4 servings

Heat Scale: Medium-Hot

 

1 medium onion, peeled and sliced
2 cloves garlic, peeled and crushed
¼ teaspoon (1.25 mL) plus ⅛ teaspoons (.6 mL) ground allspice, divided
2 habanero chiles, stems and seeds removed, crushed
Juice of 2 limes
¼ cup (59 mL) plus 2 tablespoons (30 mL) water, divided
Salt, to taste
Freshly ground black pepper, to taste
1½-2 pounds (681 g-1.1 kg) monk fish fillets (or substitute another firm, white fish)
2 tablespoons (30 mL) distilled white vinegar
½ teaspoon (2.5 mL) dried thyme
1 teaspoon (5 mL) minced habanero chile
Starfruit for garnish
Parsley sprigs for garnish

 

1.
In a bowl, combine the onion, garlic, ¼ teaspoon (1.25 mL) of the allspice, the crushed habanero, the lime juice, 2 tablespoons (30 mL) of the water, the salt, and the pepper. Add the fish and coat it with the marinade. Cover and refrigerate the fish for 1 to 2 hours.

2.
Prepare the barbecue or preheat the broiler or grill. Remove the fish from the marinade, allow it stand at room temperature for 10 minutes, and broil it at a moderate heat until golden brown and cooked on both sides, about 10 minutes.

3.
While the fish grills, combine the vinegar, the remaining ¼ cup (59 mL) water, the remaining ⅛ teaspoon (.6 mL) allspice, the thyme, the mince habanero, and salt to taste in a small nonreactive saucepan and simmer over low heat for 1 minute. Pour the basting sauce over the fish just before serving. Garnish the platter with the starfruit and parsley sprigs.

Yield: 4 servings

Heat Scale: Medium

 

3 tablespoons (45 mL) olive oil
2 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
2 Scotch bonnet chiles, stems and seeds removed, minced (or substitute habaneros)
½ teaspoon (2.5 mL) West Indian Masala (page 5)
1 pinch ground turmeric
1 pinch saffron threads
½ cup (118 mL) dry white wine
1 tablespoon (15 mL) fresh lemon juice
2 pounds (1.1 kg) medium uncooked prawns, peeled and deveined (or substitute jumbo shrimp)
½ cup (118 mL) half-and-half
1 ripe mango, peeled, pitted, and chopped fine
4 cups (.95 L) cooked rice
Minced fresh dill for garnish

 

1.
In a large, heavy skillet, heat the oil over medium heat. Add the shallots, garlic, chiles, masala, turmeric, and saffron and sauté for 2 minutes. Add the wine, lemon juice, and prawns. Simmer until the prawns are just cooked through, about 4 minutes. Using a slotted spoon, transfer the seafood to large bowl, and cover with foil to keep warm.

2.
Transfer the sauce to a skillet and bring it to a boil. Cook the sauce until it is reduced to ¼ cup (59 mL), about 3 minutes. Add the half-and-half and simmer until the mixture has thickened to a sauce consistency, about 5 minutes, stirring occasionally. Do not allow the mixture to boil. Turn off the heat, add the mango, and stir well.

3.
Scoop the cooked rice onto 4 warmed plates, divide the shellfish among the plates, and pour the sauce over the rice and prawns. Garnish with the dill.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
1 clove garlic, peeled and minced
¼ cup (59 mL) chopped onion
¼ cup (59 mL) diced green bell pepper
1 habanero chile, stem and seeds removed, minced
1 cup (236 mL) uncooked rice
2 cups (473 mL) Red Stripe beer
½ pound (224 g) raw medium shrimp, shelled and deveined
2 (1-pound [454 g]) lobster tails, shelled, meat chopped
3 tablespoons (45 mL) tomato paste
½ cup (118 mL) diced celery
1 beef boullion cube
½ pound (224 g) freshly cooked crab meat, drained and picked over for pieces of shell (or substitute canned crab meat)

 

1.
In a medium frying pan, melt the butter over medium heat. Add the garlic, onion, bell pepper, and habanero and sauté until softened. Add the rice, beer, shrimp, lobster, tomato paste, celery, and boullion. Bring the mixture to a boil, stirring occasionally. Cover the pan and cook over medium heat until the rice is done, about 15 minutes.

2.
Stir in the crab meat, heat for a minute or two, and serve on a heated platter.

Yield: 6 servings

Heat Scale: Varies

 

6 small, boned flying fish fillets (or substitute another small white fish)
1 tablespoon (15 mL) lime juice
1 garlic clove, peeled and crushed
¼ teaspoon (1.25 mL) salt
¾ teaspoon (3.75 mL) freshly ground black pepper, divided
1 teaspoon (5 mL) chopped fresh thyme
2 whole cloves
2 teaspoons (10 mL) all-purpose flour
Vegetable oil for frying

 

1.
In a shallow glass baking dish, marinate the fish in the lime juice, garlic, salt, ¼ teaspoon (1.25 mL) of the black pepper, the thyme, and the cloves for at least 1 hour in the refrigerator.

2.
Remove the fillets from the marinade and dry them well with paper towels.

3.
In a separate bowl, mix the flour with the remaining ½ teaspoon (2.5 mL) freshly ground black pepper and dredge the fish this mixture, shaking off any excess.

4.
In a large frying pan, heat enough oil to cover the fish over medium-high heat. Fry the fish until it is golden brown, then serve immediately. This dish can be served with hot rice, chile oil, and lots of rum punch.

Yield: 4 servings

Heat Scale: Medium-Hot

 

¼ cup (59 mL) dark rum
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) vegetable oil
2 teaspoons (10 mL) chopped fresh mint
2 teaspoons (10 mL) chopped fresh ginger
½ teaspoon (2.5 mL) ground habanero chile
4 salmon steaks
2½ cups (591 mL) diced mango
1 small red bell pepper, stem and seeds removed, diced
½ cup (118 mL) thinly sliced red onion
¼ cup (59 mL) golden raisins
4 Thai chiles (prik kee nu), stems removed, chopped (or substitute 2 serrano chiles)
1 cup (236 mL) dry white wine
¼ cup (59 mL) red wine vinegar
2 teaspoons (10 mL) honey
6 whole black peppercorns
2 tablespoons (30 mL) coarsely chopped fresh mint

 

1.
In a bowl, combine the rum, sugar, oil, mint, ginger, and chile. Allow this mixture to sit for 30 minutes to blend the flavors. Place the steaks in a shallow glass dish and brush both sides of them with the cure. Cover and marinate for 4 hours in the refrigerator.

2.
To make the chutney, combine the mango, red bell pepper, red onion, raisins, Thai chiles, wine, vinegar, honey, and peppercorns in a saucepan and bring to a boil. Reduce the heat and simmer until the fruits and vegetables are soft, about 10 minutes. Remove the mango, bell pepper, onion, and chiles and simmer the sauce until the liquid is reduced to a syrup. Return the fruit and vegetables and simmer for an additional 5 minutes. Allow the chutney to cool and add the mint.

3.
Place the salmon steaks in a grill basket with handles. Grill the salmon over a medium fire until it flakes, about 15 minutes, turning occasionally. Serve the salmon with the chutney on the side.

Yield: 6 servings

Heat Scale: Hot

 

2 tablespoons (30 mL) olive oil
6 red jalapeño chiles, stems and seeds removed, minced
1 small onion, peeled and chopped fine
1 clove garlic, peeled and minced
2 small tomatoes, peeled and chopped
⅓ cup (79 mL) tequila
1 teaspoon (5 mL) minced fresh basil
1 tablespoon (15 mL) minced fresh cilantro
36 large Gulf Coast shrimp, peeled and deveined
All-purpose flour for dredging
3 tablespoons (45 mL) vegetable oil, or more if needed
2 teaspoons (10 mL) cornstarch mixed with ¼ cup (59 mL) water

 

1.
In a skillet, heat the olive oil over medium heat. Add the chiles, onion, and garlic and sauté until soft. Add the tomatoes, tequila, basil, and cilantro and simmer for 30 minutes, covered, to make a sauce.

2.
Dredge the shrimp in the flour and shake off any excess. In a separate skillet, heat the vegetable oil over medium heat. Add the shrimp and sauté until golden brown. Remove the shrimp from the heat and keep them warm.

3.
Stir the cornstarch mixture into the sauce and heat until it becomes slightly thickened. Simmer for 5 minutes. Add the shrimp and cook for another couple of minutes or until the shrimp is hot.

Yield: 2 servings

Heat Scale: Medium

 

2 small whole trout, split open and cleaned
8 chiles de arbol, stems and seeds removed, crushed (or substitute other small, dried red chiles)
1 small onion, peeled, thinly sliced, and separated into rings
1 lemon, sliced in thin rings
2 sprigs fresh dill (or substitute 1 teaspoon [5 mL] dried dill weed)
Blue cornmeal for dredging
Vegetable oil for frying

 

1.
Stuff the fish with the chiles, onion rings, lemon slices, and dill. Roll the fish in the cornmeal and pan fry in the oil until browned and done, turning once.

Yield: 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) vegetable oil
2 ancho chiles, stems and seeds removed, chopped
1 small onion, peeled and chopped
2 small tomatoes, peeled and chopped
¼ cup (59 mL) raisins
2 cups (473 mL) Classic Chicken Stock (page 46)
4 snapper fillets
Olive oil as needed

 

1.
Soak in water enough mesquite chips for grilling.