Cayman Fish...and a Collage of Awards

I hope you all had a wonderful Easter weekend. Spring is hear, and so is Passover, and Easter. Actually, Passover ends tomorrow at sundown. We had a very nice and relaxing Easter Sunday at my daughter's with her in-laws who will be going back to Italy, but before they go back, on Wednesday, Teresa was cooking up a storm for Easter...but before I get into that, there's something even more exciting that I want to share with you, is this amazing fish dish, from the Grand Cayman Island, by a recently befriended blogger, by the name of Parsley Sage...sorry, I never did ask for her real first name, I figure if they want to let you know what their real name is, they would have told you so it's all right, after all it's such a cute name...maybe I should have picked Rosemary Thyme for my name on my blog,

I also like that name. Parsley Sage has such a cool and refreshing blog called The Deep Dish and she actually lives on Grand Cayman Island...and here I thought in the beginning that she is just visiting the island. When I saw her making this delicious fish with peppers, and onions, and island spices, I immediately fell in love with this colorful and yummy fish...knowing that I did have everything on hand, including fresh Salmon, but not the fish that she recommended. Also, I used scotch bonnet, and sweet peppers, shallots, and sweet onions, and I'll tell you, those scotch bonnets will set your mouth on "fire" no matter how you are trying to tone it down. Now for the recipe, you will just have to click over toThe Deep Dish blog, to find it!
Just think, you don't even have to travel to the Cayman Island, or even to West Palm Beach...on the beach, where I live, to get this authentic island recipe...I did a few minor adaptations to the dish, but over all, it was superb, over a bed of rice.

I'm linking the Cayman Fish to the gracious hosts @ Hearth and Soul #45
Thanking all of them for hosting this fun, event, to share, every Tuesday...so link up with them!

                                   The Hearth and Soul Hop Team!

Alex at a Moderate Life

Christy at Frugality and Crunchiness with Christy

Jason at Alternative Health and Nutrition

Alea of Premeditated Leftovers

April of 21st Century Housewife

Michelle of Fit Foodista

Kankana of Sunshine and Smile

Swathi of Zesty South Indian Kitchen

The Hearth and Soul Hop Hub

...also, I have an exciting announcement to make re: my 300th follower on my
food blog (not to mention on the other 54)
Shelby, from Yum de la Yum  isn't that such an adorable, name for a blog?
You just have to check out her blog and try not to get hypnotized by her amazing decadent chocolate cake, before you bookmark, and copy her recipe!

I'm linking my Cayman Fish to Full Plate Thursday, 4-28-2011 
@ Miz Helen's Country Cottage

Just a little addition to Melinda's Mom's Sunday Cafe  "What We are not Eating on Wednesday"...surprise, surprise! When was the last time you had Glazed Tongue, in Aspic?...Yumm, or Yuk...Ughhh!

Start out with a 5lb beef tongue boil it for 3hrs, peel skin, refrigerate overnight...slice thin, then proceed with the gelatine to make the aspic...does this bring back fond memories from about 30 years ago?...original McCall's recipe...I think I'll skip this one!!!
 

I'm going to show you step-by-step photo directions.
I have my salmon fillet ready to marinade, Have my
extra virgin olive oil ready, my tomatoes sauce, sweet and hot peppers, tomotes to dice, shallots, and half of a large onions to slice. The recipe did not call for olive oil, but I used half olive oil, and half butter which is how I cook fish.

This is how I started out too, marinade fish in water, in a deep glass dish, add fresh lime juice, and lime slices, sea salt, and freshly ground pepper, and marinade for 15 minutes.

In a large preheated cast iron skillet, I added the 2 Tbsp. extra virgin olive oil, and the butter that the recipe calls for, along with red pepper flakes, and the lime slices.

Add the fish first, skin side down, and cook over medium high heat, then turn over, and cook for an addition 2 to 3 minutes.

Remove the fish to a plate, and let it rest, until you're ready to add it back int the skillet when vegetables are cooking.

Add the sliced onions, peppers, and saute them together until they start to get soft, and the onions start to look golden. Takes only a few minutes

.

Add the dice tomatoes, and stir together, gently.Add sea salt, and freshly ground pepper.

Add 1/4 cup tomato sauce, and stir together.

I'm a little daring because not only did I use fresh scotch bonnet pepper, I added a few drops of the crushed scotch bonnet pepper sauce, as well...hot!

The best part, is adding a splash of the famous Key West Lime Juice...all natural, no preservative!

Also, I parted the pepper-tomato mixture to one side, and added the salmon carefully in chunks, right into the skillet. Mix gently together with the vegetables and cook for no longer than about 3-5 minutes, till heated through and gently incorporated. Serve over a white rice, or pasta if you like.
Enjoy!

Enjoy...and so I thought I did, until the phone rang, and I put the plate down on my coffee table to get my cell phone which I left in the other room...I hobbled out there without my walker, and  when I returned within a minute  or two...somebody wanted to enjoy my yummy fish, as well.

My fair "Prince" ...who is 18yrs old, and supposedly on his "deathbed" according to my Vet, lately has been wanting to eat salmon, and chicken...people food. Not just any old people food, but nice fish, salmon, white meat chicken, cooked ground sirloin, white albacore tuna, and rarely wants to eat his beloved "fancy feast"...even been buying
Paul Newman's organic, but sticks his nose up at it. Since he pulled this piece of salmon off my plate, I put it on his dish, crumbled up, so he can eat it easier. He even licked his plate.

So, I scraped off the rest of my food, changed plates, and finished my delicious Cayman Fish...and gazed out the window,  from my condo apartment, from the second floor, watching the palm trees swaying in the gentle warm April breeze!

So now, on to the awesome award I received from  Parsley Sage@Deep Dish. She is such a cool, and pretty red haired young lady, with such amazing vitality for the island life, and her love of seafood....she brings such joy, and pleasure, just browsing through her blog, I feel the energy... and her enthusiasm and  adventures with other people on the island. Must be awesome to live on Grand Cayman Island....although, I should not be complaining about my home in S. Florida.

Thank you so much for this most amazing collage of awards...8 in 1...Wow! I never received anything like this. I will pass this one on, and link it, tomorrow... it's such an honorable award to receive!