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January 26, 1996 - Image 126

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

Fish Is A Staple
Of Bermudians' Diet

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

ish has always played an
important role in the diet
of Bermudians. In the old
days fisherman went
through the islands blowing a
conch shell to let everyone know
they were coming.
Today, residents of Bermuda
go to the flagpole on Front Street
in Hamilton, or to another dock
and wait for the fishing boats to
come in.
Bermudian fish recipes are
endless. Depending upon the fish,
they can be fried, boiled, steamed,
stewed or grilled. Nothing is
wasted as the fins and heads are
used to make fish chowder.
Some of the local fresh fish
in Bermuda are red snap-
per and tuna steak.
Many of the local vari-
eties offish are cooked
with onions, peppers,
parsley, thyme and
mustard greens. Be
sure to ask what's
fresh today if you vis-
it Bermuda.
Bermudian Cookery,
published by the Bermuda Ju-
nior Service League reflects the
interesting and varied diet of
Bermudians. It is available for
purchase at many of the stores
on the island.
Below are some recipes that
can be made in accordance with
the Jewish dietary laws.

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BERMUDA FISH WITH
ISLAND SAUCE

2 pounds firm white fish fillets
(snapper is especially good)
1 tablespoon butter or margarine
1 tablespoon flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground
pepper
1 tablespoon curry powder
1 ounce diced crystalized ginger
2 firm bananas, peeled and sliced
1 tablespoon sugar
juice of 1/2 lemon or lime

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354-5959

Dip fish fillets in flour and pan
fry until tender. In the meantime,
make sauce in medium size
saucepan. Melt butter, add flour
and blend. Add milk gradually,
mixing with fork.
Add remaining ingredients
and cook over low heat until
slightly thickened. Serve over fish
fillets.
Serves 4.

BAKED FISH WITH
LEMON-RICE STUFFING

5 to 6 pound fish for baking
Melt in a large frying pan:
1/3 cup butter or margarine
Add and cook until tender:

1 cup finely diced celery
1/2 cup chopped onions
Toss lightly with:
3 to 4 cups cooked rice
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon fresh thyme or
ground
1/4 cup lemon juice

Sprinkle inside of washed fish
lightly with salt. Stuff fish loose-
ly, skewer and lace with coarse
thread. Place on foil in a baking
pan, add melted butter or mar-
garine. Wrap extra stuffing in foil
and bake in pan. Bake for 45
minutes to one hour, depending

on thickness of fish. Serve fish
with sliced ripe bananas sprin-
kled with lime juice and lemon
quarters dipped in chopped pars-
ley. Serves 8.

BANANA CHUTNEY

1 pound onions, chopped
8 bananas, sliced
1/2 pound dates, chopped
1 1/2 cups vinegar
2 teaspoons ginger
3/4 cup raisins
1 teaspoon salt
1 teaspoon curry
2 cups water
1 cup sugar

Simmer onions, bananas, dates
and vinegar for 20 minutes in a
covered pan. Add the remaining
ingredients and boil uncovered
until mixture thickens. Bottle
and seal.

FLAMING BANANAS

6 medium ripe bananas
2 tablespoons butter
1/2 cup lime or lemon juice
1/2 cup sugar
1/2 cup black rum

Melt butter in skillet. Add ba-
nanas cut in half lengthwise.
Saute over high heat until
browned, turn once. Combine
lime juice and sugar and pour
over bananas. Cook two min-
utes. Pour over rum, remove
from heat and flame. (1/2
cup raisins may be added if de-
sired).
Serves 4.
FISH page 128

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