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Shellfish Baked Casserole Recipe (aka Boxfish, Trunkfish or Cowfish)
Prep and Cook time: 1hr
Serves 4-6
Ingredients
2lbs of cleaned shellfish
3-4 Seasoning Peppers
1 Scotch Bonnet pepper (destemmed and deseeded – optional if you like heat)
1/2 Green or Red Sweet Pepper, Diced fine
1 Small or yellow onion, diced fine (optional)
2 stalks of Green pepper, diced fine – scallion (optional)
Black Pepper and Salt to taste
1 bulb of fresh garlic, diced fine or Garlic Salt to taste
1 large egg (beaten)
Panko or fresh-made breadcrumbs
1 lime
Directions
- Rinse meat with lime and water and set aside to drain
- Cut up your cleaned Shellfish by hand and set aside (you can also use a food processor or blender on chop for a minute or two.
- Cut all your peppers, onion and scallion fine and mix well into your shellfish meat
- Now you can also add the beaten egg and mix in well
- Get a glass pyrex dish and lightly grease the bottom and sides. You want to use a pyrex dish that can hold the mixture about 2-3 inches high
- Add the shellfish mixture and spread out and flatten the surface evenly and lightly
- Preheat your oven to 300 degrees
- If you wish, add the breadcrumbs lightly or to your liking on top the shellfish mix
- Place into the center rack of the oven for 35 mins.
- Check on it every 20 mins and stick a fork in it and if comes out clean it’s done
- Served cut into squares or just spooned squeeze lime
Serve with White Rice or Rice and Peas, Mashed or Potato salad, Boli or roast breadfruit, Mac n Cheese, Veggie Salad, Fried ripe plantains
Large plate price is CI$15.00
