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Seems to be a Buccaneer's Banquet is on the menu from the kitchens of  faydyn

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arrgh me maties time for some Caribbean (Jamaican?) style cooking
all original recipes
I just winged it and the results where superb
feeds 2 but can be EASILY doubled

you will need

10 BLOW-FISH tails
(NOT PUFFER-FISH aka fugu those cost 200$ a pop and you need a special license and training to cook that without killing people)
salt and pepper to taste
3 tbsp. oil

for the kale

1 bunch of kale
1/2 a medium onion
about 3 cups of milk (I used lactose free milk because that is all I had)
about 1/4 cup roughly chopped cashews (optional but not necessary if you do omit the cashews I would recommend including some cooked and crumbled bacon instead)
2 tsp. corn starch mixed in 1/4 cup water
salt pepper and nutmeg to taste
3 tsps. oil

for the rum sauce

1 cup of rum (I used Captain Morgan's)
1 8 oz. can of crushed pineapple
1 cup pineapple juice
2 tbsp. butter
2 tbsp. brown sugar

cooked rice

Method:
heat oven to 400 degrees f

start by coarsely chopping the kale and discarding any blemished leaves.
Chop the onions in a coarse large dice and coarsely chop cashews if you are using them. Heat 3 tsp. oil in a large pot and add kale and onions all at once cover and cook on medium heat stirring often. after the kale has wilted down stir in cashews. Add 3 cups of milk and thicken with corn-starch/water slurry. Season with salt pepper and nutmeg set aside

lightly oil season your blow-fish with salt and pep sear both sides turning once about per let sit. get an ovenproof skillet WITHOUT a non-stick coating.
Heat enough oil (on high heat) to cover the bottom of the pan in a thin film 3-4 tbsp. Careful add blow-fish and sear for about 3 minutes per side
do not worry if they stick to the bottom of the pan when you flip them as long as they are mostly intact you are in the clear place pan in oven and cook an additional 10 minutes all and all i found that it takes about 12-15 minutes total cooking time.

carefully remove pan from oven and remove blow-fish.. (once again do not fret if they stick some

ok now for the fun and slightly dangerous part

De-glaze the pan with the rum

REMOVE THE PAN FROM THE FIRE. I CAN NOT STRESS THIS ENOUGH (I have seen rum bottles explode in a fireball because the flames traveled into the bottle from a gas stove this can be dangerous or even FATAL)

SO REMOVE THE PAN FROM THE FIRE especially if you have a gas stove-top
add the rum all at once and return to fire. The pan most likely will Flare up on its own from the heat if not tip pan slightly and it will ignite) have a lid ready to cover the pan if it flares up to much NEVER PUT WATER ON A GREASE FIRE.

If you are unlucky (like me) and have an electric stove top don't worry about igniting the pan. Add pineapple juice, butter and brown sugar strain mixture and stir in crushed pineapple
(I had used pineapple rings and tried crushing them with a Mortar and Pestle I did not like the results it was way to chunky)

serve over rice

REALLY damn good. This recipe is a hell of a lot easier then it sounds. I had a blast cooking it.. My only concern was that the pineapple was way to chunky...i had wanted it to be a somewhat smooth dipping sauce for the fish and it turned out more like a chutney. I had also wanted to serve this with callaloo I had seen cans of that in a local supermarket...they were out...i decided to settle on kale
feel free to serve any type of sautéed green with this

all and all 9.5 out of 10

definitely making this again with modifications

happy cooking guys

fay

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Allergy warning – recipe contains fish, tree-nut & dairy products


This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Rum