Haitian-Style Creole Shrimp and Dolphin
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 tsp.olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 tsp. arrowroot
1 (15 oz.) can chopped tomatoes
4 cloves garlic, chopped
1 tsp. salt
1 small habanero chile, chopped
1 (14 oz. ) can chicken broth
3/4 cup white wine
1/2 tsp. thyme
1/2 tsp. oregano
2 large dolphin fillets
1/2 pound shrimp
1 bunch cilantro, chopped
in a large skillet, saute the onion and pepper in oil for about 5 minutes over medium-high heat. When the onions and peppers are soft, add the arrowroot and continue to saute for another minute.
Reduce the heat, and add the tomatoes, garlic, salt and habanero. Bring the mixture back to a boil, then reduce the heat and add the stock, wine, thyme and oregano and simmer gently for about 20 minutes. Bring to a boil and add the fish. Reduce the heat to low, cover, and simmer for 5 minutes. Add the shrimp, cover and simmer for about 2 minutes (make sure the shrimp is added last, as it will cook quickly and you dont want to overcook). Remove from the heat and stir in cilantro. Serve over rice.
Yields 4 servings.
Recipe adapted from “Caribbean Light” by Donna Shields.