THE BAHAMAS RECIPES>>>>>

[Zoley!]

Grilled Red Snapper

Preparation Time: 15 Min.
Cooking Time: 10-15 Min.
Country(ies): Bahamas
INGREDIENTS

8 Portions of Fish fillets
1/4 lb. butter
2 onions, chopped
2 cloves garlic, minced
juice from 2 limes or lemons
3 Tbsp, spicy mustard
salt & pepper to taste

METHOD


Melt butter in a sauce pan. Add onions and saute until clear, add garlic, lemon/lime juice, mustard, salt and pepper.

Place fish fillets on grill turning them frequently while brushing liberally with sauce. Fish is done when inner most area is white and flaky. You can use this sauce with any firm fish fillet.

[Zoley!]

*~BAHAMA MAMA~*

1- ¼ ounces rum

1 ounce Crème de Cassis

3 ounces orange juice

3 ounces pineapple juice

¼ ounce lemon juice

¼ ounce Angostura Bitters

Dash of Grenadine Syrup

Dash of nutmeg

Shake well and serve in a tall glass

[Zoley!]

*~BAHAMA ROYAL~*

1 ounce Ole Nassau Coconut Rum

1 ounce Rose Hill 80 proof Rum

2 ounces Nassau Royal

2 ounces pineapple juice

2 teaspoons Grenadine

Stir together and serve in a julep glass. Garnish with a sweet cherry

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*~JOHNNY CAKE*~

3 cups flour

1 tablespoon baking powder

1- ½ teaspoons salt

2 tablespoons sugar

½ cup shortening

2/3 cup water or milk, or enough to make dough

Mix dry ingredients. Cut in shortening, or rub in with fingertips. Add water or milk slowly, just enough to make a soft dough. Knead a few times until dough is smooth and holds together. Let rest for 10 minutes. Shape into a pan -sized round and put into a greased hot frying pan. Flatten to fit pan. Fry at medium- high heat over stove, turning several times, until browned and crusty on both sides. Lower heat and continue cooking 15 to 20 minutes

[Zoley!]

*~PIÑA COLADA

3 ounces rum

3 tablespoons crushed pineapple

3 tablespoons coconut milk

Coconut slice for garnish

Mix in blender with 2 cups crushed ice. Strain into a chilled and frosted tall punch glass. Serve with a straw and a fresh coconut slice for garnish.

Drink Responsibly!