Caribbean Pickerel with Rice

 Pickerel

• 2  pickerel fillet
• 1 cup vegetable oil
• 1 whole scotch bonnet pepper
• 2 tablespoons chopped ginger
• 4 whole basil leaves
• 2 whole garlic cloves

1. Combine all oil ingredients and gently heat over low heat for 15 minutes. Remove from heat and allow to cool- use the oil to baste the shark fillets when grilling over wood coals.
2. Brush the fillet with the seasoned oil. Grill on a wire rack over hard wood briquettes or BBQ or char broiler on each side for 3 minutes. Remove from heat and serve with fresh herbs.

Rice

• 1 cup long grain rice (250 ml)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon onion, diced (15 ml)
• 1 garlic clove, minced
• 2 cups chicken stock (500 ml)
• 1/2 cup fresh coconut, shredded (125 ml)
• 2 tablespoons coconut milk (30 ml)
• Salt and pepper, to taste

1. Melt butter in a small saucepan. Sauté the onion, carrots and hot pepper in the butter until the onions are soft. Add the washed brown rice, salt, pepper, ground cinnamon and chicken stock. Bring to a boil and reduce heat to low. Cover and continue to cook until the stock is absorbed and the rice is tender. Remove from heat and fluff with a fork. Add sliced green onion for a garnish.

variation: I am going to add a can of red beans to the rice