Bonne Bouchee: Caribbean Grill Fiesta

by Sandra Scalise Juneau

For a lazy summertime sojourn, fire up the backyard grill and treat your family and guests to a tantalizing Comida that combines the ease of one-grill cooking with the delicious flair of Mexican and Caribbean flavors.
With readily available ingredients, a bit of advance prep and delegated tasks, you are ready to close down the kitchen and enjoy this outdoor feast. Just mix up the Margaritas, put on the music, settle in a comfortable hammock and sway to a Latin beat.

Grilled Fish Tacos

When the luscious aroma of marinated tilapia grilling begins to waft across your neighborhood, you may find yourself host to uninvited guests. To be on the safe side, this recipe easily doubles, and leftovers will never be a problem.

6 to 8 fresh tilapia fillets (6 to 8 oz. each, or a total of about 1 1/2 pounds)
1/2 cup freshly squeezed lime juice
1/3 cup olive oil
3 teaspoons grated lime peel
Cracked black pepper to taste
Coarse salt to taste
Non-stick baking spray
8 6-inch corn tortillas
1 fresh lime, cut into 8 wedges

Pour lime juice in a glass dish large enough to hold tilapia fillets. Add fish and turn to coat.
Refrigerate for 30 minutes to one hour. Preheat grill to medium-high heat. Brush each fillet with olive oil. Rub with lime peel and season generously with salt and pepper. Place fillets in a grilling basket that has been seasoned with non-stick baking spray. Place basket directly onto grill and cook fish for about 4 minutes. Turn basket over and continue grilling until tilapia is cooked through, about 4 more minutes. Transfer fillets to a platter and break fish into chunks with a fork.

Wrap 8 corn tortillas in double-layered non-stick foil, sealing edges to make a package. Place on medium heat on grill and warm on each side for about 3 minutes. Warmed tortillas may be reserved until needed by placing foil pack on top shelf of grill, or away from direct heat.
When ready to serve, fold over warmed tortilla and spoon into each about 1/3 cup of tilapia meat. Garnish each fish taco with lime wedge and serve immediately, accompanied by mango salsa.

Mango Salsa

In Mexican Caribbean cuisine, “the proof is in the salsa.” This salsa, a perfect complement to fish tacos, has proven to be one of the tastiest.

3 firm, ripe mangos, medium chopped
2 English cucumbers, peeled and seeded
1/2 cup red onions, finely chopped
1 Serrano chili pepper, seeded and finely chopped
1/3 cup fresh cilantro, medium chopped
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1/3 cup extra-virgin olive oil
Salt and pepper to taste

Cut cucumber into 1/4-inch dice and transfer to a medium-sized bowl. Peel mango, cutting flesh from pit, and cut into 1/4-inch dice. Add mango, red onions, Serrano chili pepper and cilantro to cucumber. Toss lightly with olive oil and citrus juices. Season with salt and pepper and refrigerate until well chilled before serving.

Grilled
Plantain Salad

Choose very ripe plantains called “amarillos.” The plantain skin should be a deep yellow with spots of black. The meat of the plantain will be a pumpkin color and slightly soft to the touch. When fully ripened, amarillos are very sweet.

2 large red onions, leave whole with skins on
4 ripe plantains, leave whole with skins on
1/3 cup fresh-squeezed orange juice
1/4 cup olive oil
1 teaspoon Tabasco Chipotle
1 large red pepper (capsicum), cut in half and remove seeds
1 bulb fennel, chop and reserve top fronds
2 cups iceberg lettuce, leaves washed and left whole
1/2 cup salted peanuts, lightly toasted

Pre-heat grill to a medium heat. Place whole onions directly onto grill, and cook until skins are charred, about 20 minutes. Remove from grill and set aside to cool. Peel onions and cut each into 8 pieces.

Place plantains with skin on directly onto grill and cook for 15 minutes, or until skin is dark brown. Remove from grill. Peel off skin. Cut each plantain in half and then into lengthwise slices.

Blend orange juice, olive oil and Chipotle sauce to form a thick glaze. Coat each plantain slice with glaze and return to grill. Cook plantain slices for 2 more minutes, or until plantains are golden brown. Remove plantains from grill and set aside.

Place whole fennel and red pepper halves in a grill basket and cook for 15 minutes. Remove and set aside. When cool enough to handle, cut fennel and peppers into 8 pieces.

Vinaigrette Dressing

3/4 cup olive oil
1/2 cup white balsamic vinegar
4 Tablespoons fresh cilantro, chopped fine
1 pinch cayenne pepper
Salt and black pepper to taste

Blend all ingredients until fully incorporated. Set aside.

Salad Assembly

Layer individual salad plates with lettuce leaves. Arrange grilled vegetables in the center of each plate and scatter with chopped fennel fronds. Drizzle vinaigrette dressing over salads and sprinkle toasted peanuts on top.

Glazed Pinapple Rum Cake

True to the laid-back style of Caribbean cuisine, this easygoing dessert combines classic elements in a flavor-intensified version of Pineapple Upside Down Cake.

6 Tablespoons butter, melted
1 loaf pound cake, sliced into 8 thick slices
1/4 cup dark rum
1 large ripe pineapple, peeled, cored and cut into 8 slices
8 generous scoops dulce de leche or vanilla flavor ice cream (about 2 pints)

Pineapple Glaze

6 Tablespoons butter
1 cup light brown sugar
1 Tablespoon cinnamon powder
1/4 cup dark rum

Spread melted butter in the bottom of a heavy grilling pan. Sprinkle pound cake slices with rum and arrange in single layer in buttered pan. Lightly toast over medium-hot grill. Turn slices over and toast on other side. Set aside.

In a separate small saucepan, melt butter and then add sugar, cinnamon and rum. Whisk all ingredients together to fully incorporate. Remove from heat.

Pre-heat grill to high heat. Marinate pineapple slices in warm glaze for several minutes, turning to coat evenly. Place pineapple slices directly onto hot grill and cook just until glaze caramelizes (about 2 minutes on each side).

Assembly

Place slices of toasted pound cake on individual dessert plates. Brush cake slices with remaining rum glaze. Top each with a grilled pineapple slice and a single scoop of ice cream. Serve immediately.