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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 4.2 g
  • Cholesterol: 191.1 mg
  • Sodium: 385.1 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 38.9 g

View full nutritional breakdown of Red Ti-Malice Sauce calories by ingredient
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Red Ti-Malice Sauce

Submitted by: JVANAM

Introduction

Haitian finger food. There is only one true way to serve up this dish. In a big bowl with old newspapers covering the table. You will need a lot of paper towels. This is no place for your terry, wet wipes, or even a SHAM-WOW. You may need the garden hose afterwards. Just to clean-up...your guest. SUMMER FUN EATS!!! Haitian finger food. There is only one true way to serve up this dish. In a big bowl with old newspapers covering the table. You will need a lot of paper towels. This is no place for your terry, wet wipes, or even a SHAM-WOW. You may need the garden hose afterwards. Just to clean-up...your guest. SUMMER FUN EATS!!!
Number of Servings: 8

Ingredients

    Sauce: (this recipe is just enough sauce for 8 - 16 appetizers, however, you can make it in bulk and use it on many different Caribe entries. For bulk storage place the room temp. sauce in air tight plastic bags and lay flat in the freezer. It's good for about a month. If you can avoid using it that long.)

    1 small onion, finely chopped
    4 shallots, finely chopped
    1/4 cup lime juice (if fresh about 3 Med. Limes)
    8 oz. can no-salt-added tomato sauce (you got the time peel, chop to a fine dice, save the juice of 2 fresh Med. tomatos)
    1 Jalapeno' pepper, seeded, devained, and chopped
    2 cloves garlic, minced
    dash of black pepper, to taste

    ===Wear rubber gloves when handling hot peppers or wash hands thoroughly after handling. Your skin, especially around the eyes, could be very sensitive to the oil from the pepper.===

    Seafood Bake:
    8 cups cold water
    1/2 cup dry white wine (non-drinkers use nonalcoholic white wine)
    2 tsp coriander seeds
    2 bay leaves
    1 tsp whole allspice
    1 tsp black peppercorns
    1 Lbs shrimp, peel off / tail on
    1 Lbs. Atlantic Pollock fillets (faux-crab meat acceptable)
    1 Lbs Mako Shark fillets

Directions

The Sauce:
1. In a Medium mixing bowl toss the onion, shallots, & lime juice. Allow it to sit on the countertop, away from the heat, for 15 minutes to macerate.

2. Add the remaining sauce ingredients from the list to the bowl. Stir together and refrigerate until ready to serve. (or freeze for tomorrow. Whichever comes first?)

Seafood Baker:
1. In a large stockpot, combine the cold water, wine, coriander, bay leaves, allspice, and peppercorns. Bring to a rapid boil over high heat.

2. When fluid is at a full rolling boil reduce the stove to medium and simmer, uncovered for about 10 minutes.

3. Now you will think I am anal retentive, but it's the only way. SORRY. Add the shrimp and simmer, uncovered for 2 - 3 minutes, or until shrimp is pink and cooked through. DO NOT OVERCOOK, or "YOU'LL BE SORRY". With an Asian wired dipper or a strainer remove the shrimp.

4. With the shrimp drains atop the pot, place the Pollock in the simmering water and start cooking medium-low. Once the shrimp is fully drained removed them to a bowl and cover the pot. Continue cooking the Pollock until fork tender. Not more than 20 minutes.

5. HEY!!! GUESS HOW ANNOYING I CAN BE??? With an Asian wired dipper or a strainer remove the Pollock from the pot and allow to drain over the pot. Sound familiar?

6. Place the Shark in the simmering pot of seafood broth and start cooking medium-low. Once the Pollock is fully drained remove it to a bowl and cover the pot. Continue cooking the shark until fork tender. Not more than 20 minutes.

7. When both fish are fully cooked cut the fillets into 16 bite size pieces. (If this is to be your Main Course only divide the fillets into 8 pieces.)

8. Here's the really great thing about this dish. All this work, if you wish, can be done the day ahead and the seafood served cold. Of course if you want that beach bake experience the seafood needs to be served warm to hot. Arrange it on a platter, with your favorite veggies and fruits. Serve the chilled sauce on the side.

+++Here's a plus. Save the pot liqueur for fish stock. Simply allow the stock to concentrate down, remove the spent herbs, and add your favorite seafood seasonings to taste. When the stock is ready, allow it to cool, and freeze it in ice-cube trays. When fully frozen transfer the cube to an air tight plastic bag and keep in the freezer until needs. The fish stock cubes will keep about 2 -3 months.+++


Number of Servings: 8

Recipe submitted by SparkPeople user JVANAM.






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