Thank you when used responsibly and employer verification they cash advance cash advance only used responsibly a daily basis.

Posts Tagged ‘lime’

Grilled Fish and Rice with Roasted Bananas

November 20, 2009  |  Other  |  No Comments

One of the first purchases we made in Senegal was a grill, and though we did not use it as often as we expected, we did manage some really great grilled fish, with roasted bananas for dessert afterwards.

The main difficulty with the grill was the wind coming off the ocean. It was strong and constant enough that it made it very difficult to get the charcoal started. I never had enough room in my luggage to bring back a good chimney starter, though in hindsight I could probably had had one made from some rebar and old tomato paste cans. Something to remember for next time.

You can use almost any type of fish. Some of my favorites that were easily available were barracuda, capitane, and dorade. I always slike grilling whole fish, but with barracuda fillets are sometimes easier.

Ingredients
1 fish per person
1 lime for every two fish
1 small onion per lime
Salt
Pepper
Olive oil
Leftover rice. We usually had some from the little restaurant down the street where I got lunch.
Bananas (for dessert)

Start your charcoal so that the grill is nice and hot by the time you have the fish ready to go.

Clean the fish (if you did not get them cleaned at the fish market – really that is much easier and I highly recommend it) and rinse them off. Pat dry and rub inside and out with olive oil. Sprinkle with salt inside and out, and pepper inside only.

Chop up one of the onions and one of the limes into 1cm pieces and put a bit of that mixture into each fish.

Slice the remaining onions into rounds and place on the grill. These will char a bit. It’s okay. Set the rice in a pan over low heat to warm up.

Grill the fish for about 5 minutes per side, depending on the distance from the coals and the size of the fish. Try to time it so you can turn them only once, as they will be fragile after they start to cook.

Serve the onions and fish over the rice, with wedges of the remaining limes. Before sitting down to eat, toss some bananas, peels still on, into the coals. By the time you have finished dinner they will be charred on the outside and lovely inside.

Mango Onion Relish

September 20, 2009  |  Recipes  |  No Comments

This is a very simple recipe, but one of my favorites. For almost all of my life I was one of those people who hated cilantro. Then one day I made this relish, and now I am a convert.

While imported yellow onions are both more easilly found and often cheaper in the little boutiques in Yoff, the small red onions grown locally in Senegal have a great hot flavor. If you do not have access to them, I think a mix of red and white onion would work well.

Ingredients:

  • 3 large mangoes. Ripe, but firm.
  • 2 medium onions
  • 1/4 cup chopped cilantro
  • juice of 2 limes
  • 1 tsp salt

Chop the onions and mango into 1/4 inch pieces and mix well. Add the lime juice. Toss in the cilantro and salt. That’s it!

An easy way to cut up the mangoes to this size is to cut them into 1/4 inch slices parallel to the seed with the skin still on. Then run the knife around the edge to remove the skin, and chop.