Published: Thursday, December 4, 2003 at:2:22 AM




Recipes from Bitter End
Flavors of the Caribbean

Mangó Bajito
From Ajili Mojili Restaurant

Ingredients
1 1/2 oz rum

1/2 oz Triple sec or orange liquor

Splash champagne

3 oz mango puree

Method
Blend in mixer all
together. Pour into
a glass and enjoy!

Sunset Soleil
From Soleil Beach Club

Ingredients
2oz Coconut Rum

1oz Peach Schnapps

1oz Cranberry juice

1oz Orange juice

1oz Pineapple juice

Splash Grenadine syrup

Method
Blend, pour and enjoy!

Ajili Mojili’s Mahi mahi with Mango Salsa
One serving (Multiply by as many you are cooking for.)

Ingredients
7 oz filet of mahi mahi

1 ripe mango, diced

1 small red onion (3 oz), diced

3 oz red, green and yellow pimientos, diced

1 Tbsp cilantro, finely chopped

Juice of 1 lime

Dash of salt (or to taste)

Plantain Chips, as an optional garnish

Method:
Mix the mango, onion, pimientos, cilantro, lime and salt in a bowl. Set aside. Salt and pepper the filet(s) of mahi mahi to taste. Cook fish in a pan or on the grill. Place the filet on the plate, top with the salsa. Garnish if desired. Ole!

For a more robust meal, serve mahi mahi and salsa on a bed of garlic mashed potatoes (potatoes, minced garlic, butter or margarine, milk and salt and pepper to taste; or for an even richer variation, add cream cheese!)

Soleil’s Seafood Mofongo
Serves Two

Mofongo:

Ingredients
2 Plantains

1 can of chicken stock

1/2 onion

3 cloves garlic

5 sprigs cilantro

Method:
Slice the plantains into small pieces and deep fry. Drain off excess oil and mash in a mortar. You can smash with a little chicken stock that has been simmered with garlic, onion, cilantro and salt for additional flavor. Once this is all soft place it in a bowl and leave an opening in the center like a pot pie or crust.

Seafood Filling:

Ingredients
1 cup Conch

1 cup Octopus

1 cup mid size shrimp (Or one can use just shrimp if preferred)

1 tablespoon olive oil

2 cloves garlic or to taste

1/2 green pepper

1/2 onion

1 small can tomato sauce

1t vinegar

Method
After cooking the conch, octopus or shrimp in hot water, heat a little oil in a frying pan. Add garlic, green pepper and onion. Cook till tender. Add a bit of cumin, oregano, salt and pepper. Add the small can of tomato sauce and a teaspoon of vinegar. Heat sauce for about 5 minutes. Add already cooked seafood and cook for an additional few minutes. Once the seafood is ready—place in the banana (mofongo)-lined bowl—garnish with parsley and enjoy.

We continually add recipes to North Soundings Online. To see what has been added since this issues was published go to our master list of recipes: Recipes from Bitter End Yacht Club.