Turks and Caicos Island Sweet and Sour Fish

Ingredients

In this adaptation, the original Italian agrodolce is transformed into a Caribbean-inspired sweet and sour sauce. The traditional Italian ingredients like balsamic vinegar and sugar are combined with tropical fruits and spices commonly found in the Turks and Caicos Islands. The dish is also served with coconut rice, a staple in Caribbean cuisine, to enhance the tropical flavors. We alse have the original recipe for Agrodolce, so you can check it out.

• 4 fish fillets (such as snapper or grouper), 150g (5.3 oz) each 4 fish fillets (such as snapper or grouper), 150g (5.3 oz) each
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together pineapple juice, orange juice, lime juice, brown sugar, white vinegar, soy sauce, and cornstarch until well combined. Set aside.
2. 2.
   Heat vegetable oil in a large skillet over medium heat. Add onion, bell pepper, garlic, and ginger. Sauté until the vegetables are tender.
3. 3.
   Season the fish fillets with salt and pepper. Push the vegetables to the side of the skillet and place the fish fillets in the center. Cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the skillet and set aside.
4. 4.
   Pour the prepared sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce thickens.
5. 5.
   Return the fish fillets to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to allow the flavors to meld together.
6. 6.
   Serve the Sweet and Sour Fish over coconut rice, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor.
• Fish fillets — Choose fresh and firm fish fillets, such as snapper or grouper, for the best results.
• Coconut rice — Cook the coconut rice separately according to the package instructions and serve it alongside the Sweet and Sour Fish.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or a finely chopped chili pepper to the sauce.
• If you prefer a thicker sauce, increase the amount of cornstarch to achieve the desired consistency.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Turks and Caicos Island Sweet and Sour Fish hot over a bed of coconut rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the fish fillets on a platter, spoon the sauce over them, and sprinkle with fresh herbs. Serve the coconut rice in a separate bowl or on individual plates. The vibrant colors of the dish will make it visually appealing.