Tuesday, November 8, 2016

JGE 111 - Brazilian Fish Casserole

Good Day,

Last night supper - Swai Brazilian Fish Casserole and Jamaican Rice and Beans.



I found this recipe on Clifford A. Wright’s book “Bake until Bubbly”,, John Wiley & Sons, Inc, NJ, 2008.

Here are the ingredients called for –

2 tbsps Red Palm Oil – I used Coconut Oil
1 large Onion, finely chopped
4 large or 28 oz. can Tomatoes, drained
1 ½ lbs Yellowtail, Mahi Mahi, or Sea Bass – I used Swai, cut into 1 ½ cubes; I cut portions
1 14-oz can unsweetened Coconut Milk
2 tbsps freshly squeezed Lemon Juice – I used Lime Juice
2 tbsps chopped Parsley
3 Garlic Cloves, crushed
1 fresh Red Jalapeño or Serrano Chile, finely chopped – I used a Green Jalapenõ
1 tsp freshly Ground Black Pepper –
½ tsp Salt – For both the Salt and Pepper I used 2 tsps+ of Badia Adobo Con Pimienta


I followed the instructions which are very, very simple but once again I sort of deviated from the actual recipe.

I turned the oven on to bake at 350˚F. I used a cast iron skillet and cooked the chopped Onion in the Coconut Oil. Following the recipe, but not using a separate casserole dish I just threw everything, excepting the Jalapeño into the Onion and Coconut Oil in the cast iron skillet. Once everything was gently mixed and blended I put the skillet into the oven and baked for 15 minutes. I did sprinkle the chopped Jalapeño on top of each plate. I definitely will repeat this one.

Supper was terrific.

My blood sugar did drop 7 points this morning to 109 mg/dL, sort-of a see-saw from yesterday.

Jim's gotta eat. Be healthy,

Jim