USVI-On-Line

I want to try cooking some fresh fish this year. I heard on here you can buy some at fish trap and other places to buy?

I am starting to pack and wanted to know what seasonings do you use?

Do you foil packs or put right on grill.

Open to any suggestions of favorite fishes recipes you have used.

It depends on what type of fish you get. Tuna I make a glase of soy and wasabi brush on will cooking keep it rare, white fleshed fish I like veracruz style

Personally, I thought the fish selection looked fresher and better at Starfish than The Fish Trap. Or maybe it was just later in the day but I wasn't impressed with The Fish Trap.

We weren't overly impressed with their selection OR their prices! It's VERY expensive and I'm not sure that they really offer any local fish. You might want to ask around to find someone selling fresh fish near the ferry dock. I've never seen them but some of the other forumites have mentioned it. For salt water fish I'd probably grill with some grill spices from St. John Spice and a little olive oil and maybe lemon. I'd use foil or not depending upon what you get - a whole fish vs fillets. Whole fish with the skin on won't need foil, but delicate fillets would.

We purchased fresh off the boat that day mahi from a person down by the ferry docks. Go to St John Spice and get some spices (I think we used Cruz Bay Grill) sprinkle it on, grill and enjoy. Doesn't take too long and was fantastic Wish we could get that kind of fish up here in WI!

For fresh caught local fish, you can check by Nature's Nook (across the street from National Park Visitor Center) in the afternoons. Local fishermen sell their catch there or near the post office. Just look for guys sitting with big white coolers. The catch will vary...smaller fish and larger fish.

To cook it like locals do... First, clean the fish with lime, the local key limes are the best for this. Put the fish in a little bit of water, cut the lime in half and rub it on the fish in the water. Let it sit for a few in the lime and water then rinse off.

Next, take Adobo seasoning (I like the kind with pepper) and rub it generously all over the fish.

Then make little foil packs, place the fish in the pack with some cut up onion, chopped garlic, pepper (green, yellow, orange, which ever you like), a sprig of fresh thyme, a pat of butter, and a little bit of water. Wrap up tight, and throw it on the grill.

If you really want a treat, get some local sweet potatoes too. They are purple and white. Throw them on the grill first, they take awhile to cook. Let the outside get black and charred, and the inside nice and soft. Once they are cooked, cut them in half and scoop out the inside. They are DELICIOUS!

Thanks Stjohnjulie that is just the advice I wanted. It made my mouth water as you were describing how to cook. The tip on sweet potatoes is good to. We raise them here and I have never tried the ones in St John. I can't wait to try.

You'll have to let me know how it turns out! Do a google search for 'west Indian sweet potato' and look at the images. You can see what they look like so you know what to get when you are here. They have them at Dolphin, usually Starfish, and Pine Peace Market. They have a wonderful texture and are sweet. They don't need any seasoning... no butter, no salt, just perfect roasted on the grill. And I meant to say they are purple on the outside Their inside flesh is white.

Thank you I remember seeing them at Dolphin market. We definitely will try. I looked for Adoboe seasoning yesterday and could not find it. Must be something we don't have in Midwest. What can I substitute that with?

St John Spice has an Adobo seasoning and many other great ones too!

Thanks Brenda I will wait and buy it there. I do have St john spice and some others I bought there I will bring too.

Christmas things put away and in less than a week will be on the rock.

Happy New Years!!!

Yes, you can Adobo at St. John Spice. You can also get it at any of the markets here. It's a pretty popular seasoning for locals.

For delicate fish we use a little foil on the grill peirced to let the flavor through. Keep it simple. Some lemon something (we use lemon pepper here but if you can get good Key Limes go for it) a little salt and pepper, and brush with good olive oil. We have done a marinade with good Italian Dressing with olive oil, but the other way is our current fave. Thanks for the sweet potatoe idea! They were hard to peel and turned brown when raw, but the flavor was heavenly! I will remember this prep method for this year!

Yes, they are a pretty tough tuber! When we grill them the outside 1/4 inch or so gets very burned and black. When we eat them, we just cut them in half and use our forks to scoop out the inside. They are one of my favorites! People do boil or steam them (after peeling them) but they don't take nearly as good as they do when they have been roasted.

We are on the island. Today we left the beach too late to by local fish. We went to fish trap market and bought local Maui Maui. I cleaned with lime, fixed in foil packet with, lemon, st john spice, salt and pepper, olive oil, green peppers, Josephine beans and topped with Tuscan herb butter. It was wonderful!!! Thanks to all who gave advice. I now have another island meal.