Elliott | Catch and Cook

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Swahili coconut fish with African pompano I speared off a wreck in New Smyrna Beach. Easy broiled fish recipe, no grill needed. Samaki wa kupaka means "painted fish" in Swahili. It's the coconut lime fish of Mombasa and Zanzibar, served with coconut rice and kachumbari. SAMAKI WA KUPAKA (serves 4) Marinade: 1.5 lb skinless pompano fillets, 2 tbsp lime juice, 2 grated garlic cloves, 1 tsp ginger, 1/2 tsp turmeric, 1/2 tsp cayenne, 1 tsp salt Coconut sauce: 2 tbsp oil, 1 diced onion, 3 garlic cloves, 1 tbsp ginger, 2 serranos, 1 tsp coriander, 1/2 tsp cumin, 1/2 tsp turmeric, 1 roma tomato, 1 can coconut milk, 2 tbsp lime juice, 1/2 tsp salt, cilantro 1. Marinate the fish 30 min max, or the lime starts to cure it. 2. Soften the onion in oil, 7 min. Add garlic, ginger, and chili for 1 min, then the spices for 30 sec. 3. Add tomato, then coconut milk. Simmer 10 min until it coats a spoon. Finish with lime and salt. 4. Broil the fish on high 5 min, no flip. 5. Spoon sauce on top and broil 2 to 3 min until blistered. 6. Plate on the extra sauce with cilantro and lime. COCONUT RICE (wali wa n@zi): 2 cups rinsed basmati, 1 can coconut milk, 1.5 cups water, 1 tsp salt. Boil the liquid, add rice, cover on lowest heat 18 min, rest 10. Instant Pot: water, rice, coconut milk on top, no stirring, high pressure 4 min, natural release 10. KACHUMBARI: soak 1 sliced red onion in salted water 10 min, then toss with 4 romas, 1 cucumber, 1 serrano, cilantro, lime, and salt. What fish should I cook an African way next? #CatchAndCook #AfricanPompano #FishRecipe #SwahiliFood #KillNGrill

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Happy hump day! Would you rather work or live real life? #worklifebalance #spearfishing #catchandcook #livereallife #killngrill

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Found pineapple guava on the sidewalk in Santa Cruz and turned it into a remoulade for these crab cakes. Crab cake recipe (makes 6): 1 1/4 lb crab, red bell pepper, celery, shallot, garlic, parsley, 3/4 cup panko, 1 egg, 1/4 cup mayo, lemon zest, smoked paprika, herbes de Provence. Chill 30 min, sear 4 to 5 min per side. Feijoa remoulade: 3 to 4 feijoas, 3/4 cup mayo, 2 tbsp cream, parsley, lemon. Blend and chill. Save this for crab season and send it to whoever's cooking this weekend. Ever had feijoa? #crabcakes #feijoa #foraging #seafoodrecipe #catchandcook