Caribbean-style Anchovies with Pesto

Ingredients

In this Caribbean adaptation of Acciughe sotto pesto, the traditional Italian flavors are transformed into a vibrant and spicy dish that reflects the tropical essence of the Caribbean. The original dish typically features anchovies marinated in olive oil, garlic, and herbs, while the Caribbean version incorporates local spices such as allspice, thyme, and scotch bonnet peppers. Additionally, the pesto is given a tropical twist with the addition of toasted coconut, adding a unique flavor profile to the dish. We alse have the original recipe for Acciughe sotto pesto, so you can check it out.

• 1 pound (450g) fresh anchovies, cleaned and deboned 1 pound (450g) fresh anchovies, cleaned and deboned
• 2 tablespoons Caribbean allspice 2 tablespoons Caribbean allspice
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• 2 cups (60g) fresh basil leaves 2 cups (60g) fresh basil leaves
• 3 cloves garlic 3 cloves garlic
• 1/2 cup (40g) toasted coconut 1/2 cup (40g) toasted coconut
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the anchovies, allspice, thyme, minced scotch bonnet peppers, and half of the olive oil. Mix well to ensure the anchovies are coated in the marinade. Let it marinate in the refrigerator for at least 1 hour.
2. 2.
   In a food processor, combine the basil, garlic, toasted coconut, lime juice, and remaining olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
3. 3.
   Preheat the grill to medium-high heat. Remove the anchovies from the marinade and grill for 2-3 minutes on each side, or until they are cooked through and slightly charred.
4. 4.
   Serve the grilled anchovies with a dollop of the pesto on top. Garnish with fresh basil leaves and lime wedges, if desired.

Treat your ingredients with care...

• Anchovies — Make sure to clean and debone the anchovies properly before marinating them. This will ensure a smooth eating experience without any unwanted bones.
• Scotch bonnet peppers — Handle with caution and wear gloves when mincing the peppers, as they are extremely spicy. Adjust the amount according to your desired level of heat.
• Toasted coconut — Toast the coconut in a dry skillet over medium heat until golden brown and fragrant. Keep an eye on it, as it can burn quickly.

Tips & Tricks

• If fresh anchovies are not available, you can use canned anchovies packed in oil. Simply drain them well before marinating.
• Adjust the amount of scotch bonnet peppers according to your spice tolerance. For a milder version, remove the seeds and membranes from the peppers.
• The pesto can be made in advance and stored in the refrigerator for up to 3 days. Just make sure to cover it tightly to prevent oxidation.
• Serve the dish with a side of coconut rice or fried plantains to complement the Caribbean flavors.
• For a refreshing twist, squeeze some lime juice over the grilled anchovies before serving.

Serving advice

Serve the Caribbean-style Anchovies with Pesto as an appetizer at your next gathering. Arrange the grilled anchovies on a platter and drizzle the pesto over them. Garnish with fresh basil leaves and lime wedges for an extra burst of flavor. Provide toothpicks or small forks for easy serving.

Presentation advice

For an eye-catching presentation, place the grilled anchovies on a bed of fresh lettuce leaves. Drizzle the pesto in a zigzag pattern over the anchovies and garnish with a sprinkle of toasted coconut. Serve on a colorful platter to enhance the vibrant Caribbean aesthetic.