Aruban cuisine is dynamic and strangelydiverse any taste whether modern or traditional Aruba food, you can find a way to dine happily here. Whether you are in the mood for Italian, French, Mexican, or German, Aruba dining features them all. But your best bet to get in touch with local culture is to try a Caribbean or seafood restaurant as that is what this region is all about.Because of the Aruba's ocean surroundings, seafood can be exceptional on the island. Your visit in Aruba would not be complete without sampling the tasty array of seafood available here. Here are some of the savory Aruban seafood recipes. Blackened MahiMahi with Salsa It is made with a Cajun spice run and served with chunky peach, tomato and basil salsa. Ingredients: 2 mahimahi fillets 2 peaches 2 tomatoes 1 lime 1 jalepeno pepper 1 Vidalia onion Pre-made Cajun spice rub Basil Vegetable oil |
Rough chop and combine equal amounts of peaches and tomatoes in a mixing bowl. Add a little minced, de-seeded jalapeno pepper, some chopped basil, and little bit of finely diced Vidalia onion. Squeeze the juice from about 1/2 lime into the mixture, and add in a couple tablespoons of neutral tasting vegetable oil.Toss to combine.If mahimahi fillets aren't available, the same recipe will work with a fish like tilapia. Pre-made Cajun spice rubs tend to be a bit on the salty side, so it is not necessary to season the mahimahi separately with salt. Instead, rub the mahimahi with a light coating of vegetable oil before seasoning the fillets generously on both sides with the spice rub.Turn the stove to medium high heat underneath a cast iron skillet, but don't add any oil to the pan. Once the pan is hot, add the mahimahi, and cook it evenly on both sides, carefully flipping it back and forth. When the fish is cooked through, serve it up with some salsa right over the top. Shrimp Croquettes Ingredients: 8 oz shrimp 125 gr butter 1 cup flour 200 ml fish bouillon (stock) 2 eggs Breadcrumbs
Preparation: Melt butter and stir in flour. Keep mixture on medium heat to make it well-done. Add shrimp and fish bouillon. If it has its right texture and taste, spread mixture in stainless steel tray and place in refrigerator to cool. Once mixture is cooled, use ice cream scoop to make balls of the mixture. Then roll by hand into croquette form and place in freezer to make them harder. Once croquettes are less mushy, dip in beaten whole eggs and roll in breadcrumbs. Deep-fry croquettes for 3 minutes in vegetable oil. Serve with small garden salad and tartar sauce. Caribbean Fish Soup This Caribbean recipe uses mahi-mahi, grouper, snapper, mussels, calamari, scallops and shrimp in contrast to the French version including local mussels, oysters and white fish. Gerben uses homemade tomato sauce in this recipe, while the traditional version has a fish stock base. He says this is easy and fast to make, can be served as a main course. Use whatever seafood pleases you. Ingredients: 12 green shell mussels 20 scallops 12 shrimp 120 gr calamari 200 gr catch of the day 2 tsps olive oil 1 tsp garlic, freshly chopped 1 liter fish bouillon 2 Tbs tomato sauce
Preparation: Stir fry in a little oil and add some freshly chopped garlic. Add fresh fish bouillon and a spoon of fresh tomato sauce and let simmer for 2 minutes until all ingredients are well done. Serve in a big bowl and let ingredients just stick out a little for a charm effect.
This article submission is written by Louise Bloom who works for Yemanja Woodfired Grill as a food blogger. She is fond of writing about Aruba Top Restaurants as well as new and interesting facts about beautiful places, food and other activities in Aruba.
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