Jamaican Saltfish with Coconut Lime Drizzle

It's always fun to win a thousand dollars.  This is the Grand Prize Winner in the 2012 contest sponsored by Canadian Fish Exporters International.  You already know I love fish-- but this super easy recipe of mine also adapts well to chicken and pork, so give it a try.  And I guarantee you will love the 2-ingredient sauce!  It's killer delicious and works well on dozens of other foods (spring rolls, crab cakes, spicy wontons, you-name-it).  The photo doesn't show the sauce very well-- so pile it on, folks!

1 lb. Cristobal Alaskan Salt Fish Fillets (prepared)
½ Cup butter
3 Tbsp. cooking oil
¾ Cup flour
1 Tbsp. Jamaican Jerk Seasoning
2 eggs scrambled
1 Cup Cream of Coconut
3 limes -zest

1. Heat butter and oil in a large skillet over medium heat.  In a small bowl, stir flour with jerk seasoning.  Place scrambled eggs in another small bowl.  
2. Dip fillets into flour mixture, then into eggs, to coat. Cook fillets about 5 minutes per side, or until flaky and opaque.
3. While fish cooks, heat cream of coconut* in a small sauce pan over low heat.  Stir in lime zest.  Serve finished fillets drizzled with Coconut-Lime sauce.

Jamaican Seafood Chowder

For a few years there it seemed I was creating tons of recipes with Jamaican Jerk Seasoning in them-- it figured into that delicious Eggs Benedict that won me a killer trip to France, and now it figures into a delicious chowder that won a Caribbean cruise for the family.
If you like seafood, you'll love this-- and it's so easy because there's no meat to cook up ahead of time.  It's both creamy and spicy, but not so spicy that it overwhelms the flavor of the seafood.  It was sponsored by Chicken of the Sea, so I used several of their products and the result is truly scrumptious:

1 (6 oz.) can Chicken of the Sea shrimp, drained
1 (6 oz.) can Chicken of the Sea crab meat, drained
1 (6 oz.) can Chicken of the Sea minced clams, drained
1 (6.5 oz) Rice-a-Roni Red Beans and Rice mix
2 Cups lite sour cream
3 Cups milk
4 Cus grated pepper jack cheese (or use regular Monterey Jack for a milder version)
2 Tbsp. Jamaican Jerk Seasoning (Schilling/McCormick)
1 (15 oz.) can corn, drained
1 (5 oz.) can mild chopped green chilies
1 Tbsp. lime juice
1 Cup grated cheddar cheese, optional

In a large kettle, prepare rice according to package instructions.  Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese, and jerk seasoning.  Heat until cheese melts, but do not boil.  Stir in corn, chilies, and lime juice.  Serve hot, sprinkled with cheddar cheese. Add some crusty bread and you'll feel transported to a fisherman's wharf in the Caribbean.