6 fish islands style Recipes

fresh fish, in 2 oz strips (ahi, ono or mahimahi), olive oil, fresh herb , garlic, salt & pepper, flour tortilla (fajita size), ripe tomato, finely diced, onion, diced, cilantro, minced, garlic clove, crushed, green bell pepper, minced, chili flakes , pinch, lemon juice, salt & pepper, buttermilk, mayonnaise, garlic cloves, peeled, parsley, minced (italian ), onion, diced, mustard, salt & pepper

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

water, foot , salted, salt beef, ham, uncooked, conch, pounded, fish , deboned, crabmeat, spinach or 3 lbs mixed greens, okra, eggplant, hot pepper (optional)

pompano fillets, or other firm white fish fillet, bay scallops, vegetable oil, for coating, kosher salt and pepper, fresh lime juice , about 3 limes, solo papaya, halved and seeded, diced vidalia onion, serrano peppers, seeded and diced, jalapeno, seeded and diced, tomatoes, seeded and diced, chopped cilantro, tomato juice, white wine worcestershire sauce, capers, mexican-style hot sauce, tortilla chips , as accompaniment, pink pickled onions , recipe follows, champagne vinegar, sugar, serrano chiles, seeded, red onions, thinly sliced