SAINT LUCIA: Fresh Fish Patties and Mango with Sauce

There were a lot of recipes for saltfish and green fig patties (ie, salted cod with underripe bananas) but this one that calls for fresh fish I found in a couple of obscure, authentic sources seemed more my families' speed. So glad I went with it, because these fish patties were both easy and tasty.

For those looking for something heartier, I suggest you look into Pouille Dudon, a chicken casserole made with coconut milk and molasses. I did not see it anywhere other than original St Lucia sources and everyone raved it was iconic on the island. I was in too deep to pivot, plus wanted a light summer meal.

Fresh Fish Patties

1 medium Yukon gold potato

½ lb firm white fish, such as snapper, grouper, or mahi mahi

½ small yellow onion

2 sprigs + 1 tablespoon chopped fresh parsley

1 lime

1 egg

1½ teaspoon salt

pinch black pepper

2 tablespoons olive or canola oil

2 tablespoons flour (I used Cup4Cup)

1. Peel and cut the potato into a small dice. Place in a medium saucepan and cover with water. Add 1 teaspoon of the salt. Place over high heat and bring to a boil. Lower heat to medium and boil until potatoes are cooked through, about 10-12 minutes.

2. While potatoes are cooking, place fish in skillet. Add the 2 sprigs of fresh parsley, half of the lime, and half of the onion half (ie, one quarter of an onion), into the skillet, with their cut sides down. Add water to just barely cover the fish. Place on a burner over medium heat. When water simmers, turn to low to keep at a simmer. Poach the fish about 7 minutes, until cooked through and flakey. Drain fish, discarding aromatics.

3. Mince the onion and add it to a large bowl. Drain the cooked fish and potatoes, adding both to the bowl. Use a fork to flake the fish, then a potato masher or the back of large fork to mash all together. Squeeze the juice from the remaining half a lime into the bowl. Stir in the chopped parsley, salt, pepper, and egg.

4. Heat the oil in a large skillet or griddle over medium heat. Using wet hands, form fish-potato mixture into golf-ball sized pieces, then flatted into patty shapes. Spread the flour on a small plate. Lightly dredge both sides of the patties in the flour, gently shaking off excess. Place in the oil and pan fry until golden brown on each side, about 3-4 minutes per side. Serve warm.

   
   

Mango with Sauce

1 slightly underripe mango

1 clove of garlic, optional

½ teaspoon of Caribbean style pepper sauce, such as Baron West Indian Hot Sauce, Trini Pepper Sauce or Melinda's Original Habanero Mango Hot Sauce

pinch of salt

pinch of pepper

1. Peel and slice the mango. Grate the garlic on top, if using. Toss the mango and garlic, if using, with the hot sauce.

2. Place on plate and sprinkle with salt and pepper, to taste.

#fishcakes #mango #tastydinners #stlucia

FUN FACTS:

• Saint Lucia is the only sovereign country in the world named after a woman—Saint Lucy of Syracuse.

• The country also is home to the world's only drive-in volcano at Sulphur Springs Park in Soufrière.

• The St. Lucia Parrot is the national bird and exists nowhere else on Earth.