Hot and Spicy Pan Fried Caribbean Fish with Creole Roasted Vegetables:

Taste the Islands!

OK people, Big Goo is on his third serving of this dish. I said, you're spoiled, and he said, "Yes, I am." He said we both get something out of your love of cooking. I get to eat and you get to blog...LOL!



I decided to make fish because I love fish and I love finding new ways to spice up my fish dishes. Well, this dish is kind of hot, just a little. It has something to do with that habanero pepper I added.

Make sure you wear gloves and please seed and devein the pepper. Yes, this is the one time I am telling you to remove those seeds because this pepper is that hot!

I love roasted veggies and since Baby Girl is allergic to seafood and a part time vegan, I made these especially for her.

This is some pretty fish, you  get that nice crust by not flipping the fish and not moving it. I have learned the key to cooking fish, and that's too leave it alone.

Don't forget to baste the fish with the pan juices. I dropped a little butter in the left over juices and allowed it to melt then basted the top of the fish before serving.

It's time to eat and Big Goo left me one little piece.

Hot and Spicy Pan Fried Caribbean Fish with Creole Roasted Vegetables:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

4 Tilapia Fillets
1 habanero pepper, seeded, deveined (use gloves) or scotch bonnet pepper if available
1 lb. Brussel sprouts
1 lb. asparagus spears
1 lemon, zested, juiced
1/4 cup chopped Italian parsley
2 teaspoon creole seasoning
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon black pepper
1 teaspoon oregano
2 cloves garlic, chopped
extra virgin olive oil
butter
hot cooked rice

Directions:

Rinse, dry and pat fillets. Place fillets in a large flat dish. Mix seasoning blend, reserve 2 teaspoonfuls for vegetables and set aside. Pour a couple of tablespoons of olive oil over both sides of fillets, rub in gently.  Season fish with seasoning blend on both sides.

Top fish with chopped habanero, parsley, lemon zest and juice. Mix fish well. You can marinate the fish in the refrigerator for 30 minutes if desired.

Preheat oven to broil

Slice Brussel spouts in half and cut off hard steam bottoms on asparagus. Place on a baking sheet and add about 2 tablespoonful of olive oil, mix well. Add remaining seasonings and toss to coat. Broil vegetables for about 15 minutes until nice and golden.

Heat a large skillet over medium heat with a couple tablespoons of olive oil. Add fish and cook for 6 minutes. Place fish under broiler for abut 3-4 minutes. Remove from oven, baste with pan juices before serving.