AT THE BEACH WEDNESDAY - POISSON CRUE

Hollywood Beach is just about perfect today.
The green flags are up the breezes are light. The midday tide is high and the temp is only about 85 with very low humidity. The Broadwalk restaurants near Taylor St, like Tucans and Mamacita are all offering comfortable breaks and cool refreshments for anyone coming off the hot sand. This is the first day this year people are sprinting across the sand while looking for a cool spot. It is a great tropical feeling where you forget about political maneuvers and think about wonderful light food, sun & surf.

Here is a famous recipe from Tahiti, where they spend time in the surf and not in the kitchen.


Recipe – Poisson Crue (Tahitian style fish)


Fresh Coconut milk – about ½ to ¾ cup
Limes 5/6 - (They cook the fish)
Carrot – grated
Green Pepper/celery - diced
Chili Stuff Chili Mix - 1 TBL
¾ lb/ firm fish or ¾ lb 41/60 count fresh shrimp peeled


Cut up fish into ¾” pieces and place in a shallow bowl.
Add juice of 5 or 6 limes, enough to sink the fish. Then let the limes cook the fish for 15 to 20 minutes. Add the carrot, onion & green pepper or celery.
Add the coconut milk and a TBL of chili mix15 minutes.

Stir and let cook for another 15 minutes.
This can be done in the refrigerator because you want to serve it chilled.