If you really want to taste the spice of Grenada, there is no other place to experience this than at the Dodgy Dock Restaurant Cooking Session. Every Thurday afternoon at 3 pm. The dish prepared last Thursday was Pan Seared Mahi Mahi with Sweet 'n Sour Passion Fruit Sauce & Cucumber Sambal. The taste was just unique. The subtle tangy taste of the Vegetables combined with the sweet of the passion fruit was tantalizing.
SAUCE
1/2 c passion fruit concentrate or nectar
1/2 c water
1/2 c sugar
1/2 c vinegar, white distilled
1/2 tsp sesame seed oil
1 tbsp water
1 tbsp cornstarch
Mix concentrate, water, sugar, vinegar and oil in sauce pan, bring to boil
Mix tbsp water and cornstarch
Add to sauce pan, stir 1 minute nd remove from heat
Should coat back of spoon
SAMBAL
1 c thin slice seeded cucumber
1 tsp salt
1/4 c diced bell pepper
2 pce lemongrass smashed
1/2 tsp lime zest peel
4 sprig cilantro chopped
juice 1/2 lemon
2 tbsp olive oil
1 tbsp fish sauce
1 tbsp tamarind paste OR 2 tbsp tamarind nectar
1/2 tsp chili sauce, Asian
Mix cucumber and salt, let stand minimum 4 hours
Rinse and drain well
Add balance of ingredients, let blend 2 hours
Remove lemongrass and lime rind before serving
FISH
8 filets, 8 oz each
olive oil, salt and pepper
Season fish, sear to finish
Pool sauce, plate fish and top with sambal
