Caribbean National Dishes: Anguilla - PIGEON PEAS & RICE with FISH

INGREDIENTS

• 3 cups cooked white rice

• 1 tbs olive oil

• 1/4 cup sofrito (onion, green pepper, cilantro, celery)

• 1 (10 oz) can tomato sauce

• 1 tbs tomato paste

• 2 1/2 cups water

• 1 (15 oz ) can pigeon peas, drained and rinsed

• kosher salt and black pepper to taste

• 1/2 habanero pepper, seeded and chopped, optional

• 2-3 tbs fresh parsley chopped

• corned beef (optional)

Now that you have all the necessary ingredients together to make the Anguilla national dish, you can go ahead and follow the simple step by step directions below to make some delicious pigeon peas & rice! DIRECTIONS:

1. Heat oil in a pot over medium high heat. Once the pan is hot add the sofrito and rice and stir to combine.

2. Add the tomato sauce and tomato paste and mix well.

3. Pour in the water, peas and season with salt and pepper.

4. Bring to a boil, then reduce the heat to low.

5. Simmer covered for 5-10 minutes.

6. Stir in parsley before serving.

7. If you like it spicy add a little hot pepper to the sofrito before cooking.

Fried Fish Recipe

Ingredients

• 2 red snapper gutted, scaled and cleaned, about a ½ pound each

• 1 lime or lemon cut in half

• 1 tbsp Noubess Fish and Seafood Seasoning

• 2 tbsp Olive Oil

• ½ cup diced or chopped fresh tomatoes or 2 tablespoons of tomato paste

• 1 large onion sliced or diced

• 4 large garlic cloves chopped finely

• 2 tbsp fresh parsley chopped

• 1 tbsp Noubess Hot and Spicy Pineapple Sauce

• 1 tsp dried thyme

• Juice from a ½ lemon

• Ground Black Pepper to taste

• Salt to taste

• 1 cup Water

• Noubess Lemon Infused Extra-Virgin Olive Oil optional

Instructions

• Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.

• In a pan or skillet, add olive oil, tomatoes, and garlic.

• Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 – 5 minutes on low to medium heat.

• Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.

• Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.

• Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.

• Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.

Notes

If you need to reduce the sauce, you can do so with a large spatula by gently removing the fish from the dish and place on a platter. Thicken or reduce the sauce in a saucepan by boiling for a few minutes. Pour over fish before serving. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.