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Back Grill Fish

Grill Fish
Ethnic Origins:Belizean
Recipe Courtesy of:
 Uwahnie Martinez
 Palmento Grove - Hopkins
  • 16 oz fillet fish of choice
  • 1/2 tsp seafood seasoning
  • 1/2 tsp season-all
  • 1/2 tsp garlic powder
  • 1 Tbsp Butter
  • 1 medium size onion
  • 1 small sweet pepper

Combine season-all, garlic powder, and seafood seasoning in a small dish place the fillet fish in a dish and paste the combined seasoning evenly on both sides.

Heat the frying pan until it is smoking hot.
Paste butter on one side of the fish and place fish butter-side down in the hot frying pan.

Have the butter side brown and cook after which it is to be turned on the next side.

Slice onions and sweet pepper into rings and place in the frying pan when the fish is almost complete.

Sprinkle a pinch of season-all on onion and sweet pepper and stir fry. Garnish fish with the onion and peppers cover frying pan and allow to simmer with garnish on top for 3 minutes.

Take out and serve in a plate with fresh vegetable rice or oven-baked potatoes and fresh garden salad


Depending on the thickness of the piece of fillet : to assist the cooking process the frying pan can be covered with a pot cover to allow the heat to penetrate in order for the fish to be cooked properly.

In order to allow for 2 servings, the 16 ounce of fish can be cut into 2-8 ounce pieces prior to seasoning and cooking. When grilling the 2 pieces a teaspoon of butter is to be paste on each portion.

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