This is a great Bahamian recipe given to me by a friend of mine who was raised in the Bahamas and whom I’ve known for nearly 18 years.

Much like Tiki Pop Culture, Bahamian cuisine is a fusion of many things – African, British, Spanish, French, Dutch and Indian to name a few. Over time, food creations evolved that are unique to the region. The Bahamas are particularly known for foods such as conch, Johnny cakes, tomato-based stews, breadfruit, callaloo, alot of great sea food and great rum drinks.

Bahamians were among the first Caribbeans to migrate to the mainland US. This happened in the late nineteenth century as many Bahamians went to Florida to work in agriculture, especially in Key West to work in fishing, sponging, and turtling industries. Thus, this great culture became infused into America’s melting pot and brought awareness to another great tropical culture.

In regards to this recipe, Grouper is a wonderful fish that is abundant in the Gulf of Mexico and the Caribbean. Many in the area regard it as the best fish you could possibly eat. They are actually part of the sea bass family and there are many varieties. The Goliath Grouper may be the most fascinating as they can grow to about 8 ft and there have been many reports of them swallowing small sharks as food.. The Black Grouper is probably the most common for humans to eat.

One other interesting thing about grouper is that the are almost all born as females and later transform into males as they grow larger.

As for the coconut… it’s the tropics!

Ingredients 2 Grouper fillets Meat from one coconut 5 Tablespoons oil Flour Salt 1 teaspoon curry powder 1 clove of garlic (crushed)

Prep Grate the coconut, soak in water and then squeeze the coconut shavings over a bowl to make “milk”.

Mix the salt and flour together to make a simple coating for the grouper. Cut the fillets into strips and coat with the flour/salt mix. Fry the cutlets in hot oil just to seal in flavor, then stir in the curry and garlic. Add in the coconut milk and reduce heat to simmer. After 10 minutes, remove the fish and add flour and coconut shavings to the pan to create a sauce. Stir for a few minutes and allow to thicken.