Caribbean Shrimp on a bed of Red Sweet Pepper, Ochroes & Zucchini
30ml (2 tbsp) Olive Oil
4 Red Sweet peppers, seeds and membranes removed, cut lengthwise in wide strips
8 small zucchini, sliced in half lengthwise
16 ochroes
450g (1 lb) large shrimp, peeled and cleaned
2 cloves garlic, minced
salt and freshly ground pepper
juice of 1 lime
15 ml (1 tbsp) Angostura® aromatic bitters

To Cook the Vegetables:
Heat a little oil in a frying pan and cook the pepper strips until softened. Remove and keep warm. In a clean pan, heat _ tbsp olive oil, fry the zucchini strips until just cooked. Remove and keep warm. Add more oil to the frying pan if needed and fry the ochroes until just cooked.

To Cook the Shrimp:
Season the shrimp with garlic and ginger, salt and black pepper. Heat a little oil in a frying pan, add the shrimp and cook over high heat, tossing until they change colour, about 3 minutes.

To Serve:
Mix the lime juice and Angostura® aromatic bitters in a small bowl. Sprinkle the vegetables with salt and freshly ground black pepper and arrange on the centre of each serving plate. Place shrimp on top, sprinkle with the lime juice mixture and serve at once.

Baked Red Snapper in Oyster Sauce
5ml (1 tsp) peanut oil
2 thin slices fresh ginger, finely chopped
1 clove garlic, crushed
15 ml (1tbsp) soy sauce
15ml (1 tbsp) oyster sauce
15ml (1 tbsp) Angostura® aromatic bitters
1 medium sized red snapper, cleaned and marinated in 30ml (2tbsp) soy sauce and
5ml (1 tsp) sesame oil
1/2 red sweet pepper, cut into thin strips
1 small carrot, cut into thin strips
1/2 green sweet pepper, cut into strips
1 stick celery, finely diced

Preheat oven to 375F
Heat oil in a small saucepan over medium heat. Cook ginger, garlic and onion until tender. Add soy sauce, oyster sauce and Angostura® aromatic bitters. Simmer for 1 minute. Arrange fish on a lightly buttered oven-proof dish. Brush with sauce, retaining some for basting during cooking.
Bake for 40 - 45 minutes or until fish flakes easily with a fork. Parboil vegetables and use to garnish fish prior to serving.
Serves 4



Salmon Grab
1 tin salmon
salt and pepper to taste
1/2 cup cracker dust
2 eggs
1/2 cup milk
1/4 teaspoon Angostura® aromatic bitters

Method: Beat egg yolks; add other ingredients, adding the well beaten egg whites last. Bake in a moderate oven for 30 minutes. Serve either hot; or cold with a mayonnaise dressing. Serves 6.



Tobago Baked Fish topped with Onions, Peppers & Tomatoes
1 kg (2 lbs) fish fillets
5ml (1 tsp) fresh lime juice
15ml (1 tbsp) Angostura® aromatic bitters
2 cloves garlic, minced
15ml (1 tbsp) minced chive
15ml (1 tbsp) minced thyme
salt & pepper to taste
2 tomatoes, sliced
2 onions, sliced
1 sweet pepper, sliced
30ml (2 tbsp) butter
30ml (2 level tbsp) flour
250ml (1 cup) milk

Clean and wash fish with lime juice. Marinate in Angostura® aromatic bitters , garlic, chive, thyme, salt and pepper. Put into a buttered baking dish. Place sliced tomatoes, onions and pepper on top of fish fillets. Melt butter in saucepan, add flour and cook to a smooth paste. Add milk and whisk to a smooth consistency.
Cook until sauce is thick. Pour over fish fillets and bake in preheated oven at 360F, for 20 - 30 minutes.
Serves 4



Shrimp in tomato Sauce
2 lbs. shrimp
1 stalk parsley
2 teaspoons salt
1 sprig thyme
1 grain garlic
3 stalks celery
2 tablespoons sherry
1 teaspoon vinegar
1 lb. tomatoes
1 green lime
1 teaspoon Angostura® aromatic bitters

Method: Wash shrimps in 3 waters with juice of lime. Remove black vein out of back. season with all ingredients. Stew on a slow fire in four tablespoons salad oil for about 20 minutes. Serve with fluffy rice.



Baked Stuffed Fish
1 large red fish
2 tablespoons butter
2 sprigs thyme
1 tomato
1 tablespoon dried bread crumbs
1/2 cup cooked mashed potatoes
1 tablespoon chopped onion
1 lime
6 dashes Angostura® aromatic bitters
2 teaspoons chopped parsley

Method: Scale, trim and clean fish in the usual way. Wash and dry. Prepare stuffing and fill cavity. Secure edges with small skewer or sew them together. Put oil in a dripping pan and heat till smoking. Put in fish, dredge with plenty of bread crumbs and baste at once. Cook for 20 - 30 minutes in a moderate oven. Baste frequently. Serve on a hot dish with gravy or creole sauce.



Stewed Shark
1 lb. shark
1 large lime
1 dessert spoon Angostura dark rum
3 tablespoons cooking oil
salt and pepper to taste
1 dessert spoon sugar
chives, thyme, onion and garlic to taste
5 tablespoons water
1 dessert spoon Angostura® aromatic bitters

Method: Clean shark and cut each slice into two parts. Prepare the seasoning and add to shark; put in rum and leave for about one hour. Choose a thick saucepan or pot; heat the oil, put in a clove of garlic and the sugar; cook until it bubbles. remove burnt garlic. Remove fish from seasonings and fry for about 5 minutes; mix fish seasonings with Angostura and 3 tablespoons water. Add to fish and cook for about 10 or 15 minutes. Add the rest or the water as the gravy cooks down. Serves 4.



Lobster Angostura
1 lb. or 1 tin lobster
5 tablespoons butter or margarine
2 tablespoons minced onion
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced almonds or nuts
2 1/2 cups milk
1/2 teaspoon Angostura® aromatic bitters

Method: Cook lobster in usual way by boiling. Melt butter in a saucepan. Add onion and cook over a low heat until slightly tender. Stir in flour until well blended. Add milk gradually, stirring constantly over low heat. Mix in salt, pepper, Angostura and almonds or nuts. Break lobster in small pieces and add to sauce. Mix well and place in preheated 425 degrees F. oven until lightly browned. Serves 6.



Pan Fried Shrimp, Special Spicy Bitters Sauce
For the Shrimp
2-cups all-purpose flour
1-tbsp garlic powder
1-tsp ground cayenne pepper
1-tsp onion powder
1- tsp of paprika
1-tsp chili powder
1-tsp dried basil
1-tsp freshly ground black pepper
2-lb large shrimp, peeled and de-veined with tails attached, or removed
4-cups oil for frying,
Sauce
2 1/2-tbsp butter, melted
6-oz hot sauce (Angostura or Tabasco)
1-tbs Angostura® aromatic bitters
1-tsp white vinegar
1-tsp ground cayenne pepper
2-tbs cold waterIn a large re-sealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper

Seal the bag and shake a few times to combine the ingredients well
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture Seal the bag and shake to coat all of the shrimp well with the flour mixture
Place the coated shrimp on a cookie sheet or wax paper lined board. And let sit for 10 minutes.
In a mixing bowl, whisk together melted butter, hot sauces, Angostura ® aromatic bitters, vinegar, water and cayenne pepper; set aside
In a fry pan, heat the oil until hot
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes
Place shrimp in a serving platter and immediately coat with sauce. Put some extra sauce on the side for dipping. Garnish with some fresh chopped parsley



Simple salmon
1 1-lb. can salmon
juice of 1/2 lemon or lime
1/4 teaspoon salt
dash paprika
2 teaspoons Angostura® aromatic bitters
1 cup sour cream
3 slices onion rings

Method: Drain half the juice from the can of salmon and place in a baking dish. Split salmon neatly to remove centre bone and any pieces of skin and replace in the original oval. Pour lemon juice over top, then sprinkle with salt and paprika.
Add Angostura® aromatic bitters to sour cream and pour over salmon. Lay onion slices or rings on top. bake in a slow oven (325 degrees F.) for 40 minutes or until salmon is hot and cream reduced to a rich sauce. Yield: 4 servings. Note: You may substitute sour cream with evaporated milk.



Caribbean Fish in a Packet
100 g cooked basmati rice
200 ml cold water
1 tomato finely diced
3 spring onions, finely sliced on the diagonal
1 courgette (zucchini) sliced
1/2 red pepper, finely diced
5 cm fresh ginger, peeled and cut into batons
2 big garlic cloves, crushed with a pinch of salt
3 tbsp vegetable oil
juice of 1 lime
1 tbsp Angostura® aromatic bitters
1 tsp hot pepper sauce
2 skinned white fish fillets, such as haddock or cod, cut from the middle
2 tbsp coarsely chopped fresh coriander
You will also need 2 large pieces of tin foil, approx. 35 cm x 70 cm.

Pre-heat the oven over to 450F/230C/gas mark 8. Cook the rice, meantime, mix together the spring onions, courgette, tomato, red pepper, ginger and coriander. Mix together the garlic paste, 2 tbsp of vegetable oil, lime juice, Angostura® aromatic bitters and hot pepper sauce. Lay out the sheets of foil and smear the middle section with some of the remaining oil. Spoon the rice onto middle of the foil. Top with most of the chopped vegetables and cover with the fish. Sprinkle with the rest of the chopped vegetables. Douse with the sauce. Fold to make a flat, secure package. Place them on a boiling sheet in the middle of the hot oven. Cook for 15 minutes. Serve the packages on the plates to open like presents.
Serves 2



Grilled Atlantic Salmon Fillet with lemon Myrtle Crumble and Angostura® aromatic bitters Sauce
4 portions Atlantic salmon fillet
2 tsp Angostura® aromatic bitters
juice and zest of half a lemon
50 ml white wine
80g softened butter
Seasoning
Crumble
50 g butter
30 g sugar
1 tsp Angostura® aromatic bitters
110 g plain flour
1 lemon myrtle leaf

Preheat oven to 190°C. Rub together butter, sugar, flour and 1 tsp of Angostura® aromatic bitters. Add crushed lemon myrtle leaf. Seal upper side of salmon pan, then turn over onto an oven tray, moulding a thin layer of crumble mix over the fillet. Place in oven to cook through (20-30 minutes) before sitting mix over the fillet. Add wine and lemon juice to pan, place on low heat and whisk in butter. Simmer gently and then add seasoning, 2 tsp of Angostura® aromatic bitters and blanched zest. While sauce is simmering place fish under grill to gratinate top of crumble.

To serve: Place fillet in center of plate and encircle with sauce. Garnish with chervil sprig and accompany with either a mesclun and cherry tomato salad with a light balsamic vinegar dressing or steamed asparagus, snow peas and broccoli.
Serves 4



Ocean trout Cured with Angostura® aromatic bitters and Gin in Mustard and Dill Dressing
Cured Ocean Trout
15 ml Angostura® aromatic bitters
60 ml gin
2 sides ocean trout, scaled and boned.
12 tbsp rock salt
2 tbsp caster sugar
4 tsp white pepper
4 spigs fresh thyme
Mustard and Dill Dressing
2 tsp seeded mustard
1/2 tsp English mustard
2 tsp Dijon mustard
1 tsp Angostura® aromatic bitters
1 egg yolk
150 ml light olive oil
150 ml vegetable oil
1 tsp chopped dillGarnish
1 Spanish onion, cut in rings
100 g deep-fried large capers
baby beet root leaves

Rub Angostura® aromatic bitters and gin into the flesh of the fish. Mix salt, sugar, pepper and thyme. Place two thirds of spice mixture into a deep tray, put the fish on top, skin side up.
Place remaining mixture on top of the fish and place a tray over it with a light weight on top the tray. Place in the refrigerator to cure for 30 hours, turning every 10 hours. When cured, remove the fish from the solution, wipe and wrap in plastic wrap until required. The fish will keep in the refrigerator for up to two weeks

Mustard and Dill Dressing
Put the first six ingredients into a blender. Process. Slowly add the oils with the motor running. Remove from blender, place in a bowl and stir in chopped dill.
To serve: Thinly slice cured trout from the tail end. Arrange on a bed of baby beet root leaves. Drizzle dressing over the fish and garnish with thinly sliced red onion rings and fried capers.
Serves 4-6 as an entrée
Variation: Dressing can be served with smoked salmon or smoked trout.



Barbecued Prawns with Asian Flavours
Marinade
3 tablespoons Angostura® aromatic bitters
4 tbsp Thai sweet chilli sauce
1 1/4 cups pineapple juice
5 cloves garlic, peeled and crushed
4 tablespoons Thai fish sauce
1 cup peanut oil
1 cup coconut milk
1 tbsp Hoi Sin sauce

Prawns
1 kg green king prawns

To serve
2-3 tbsp plum sauce

Marinade: Place all ingredients in a bowl and whisk together.
Prawns: Add the prawns to the marinade and marinate for 3 – 4 hours turning now and again. Thread the prawns on skewers. Reserve the marinade and set to one side. Grill prawns over the barbecue, turning from time to time until their colour changes and the prawns are cooked.
To serve: Pour the marinade into a saucepan. Add the plum sauce, bring the mixture to the boil and simmer for a few minutes. Serve the prawns with the sauce and green salad. Serves 6



Baked Red Snapper in Oyster Sauce
1 medium sized red snapper
1 tbsp peanut oil
2 thin slices fresh ginger, finely chopped
1 clove garlic, crushed
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Angostura® aromatic bitters
1/2 red sweet pepper, cut into strips
1 small carrot, cut into strips
1 tbsp finely chopped onions
1 tbsp finely chopped onions
1/2 green sweet pepper, cut into strips
1 stick celery, finely diced.

Prepare fish by removing eyes and trimming tail and fins. Pat dry and score skin at 2 cm intervals to prevent shrinkage. Heat oil in a small saucepan over medium heat. Cook ginger, garlic and onions until tender. Add soy sauce, oyster sauce and
Angostura® aromatic bitters. Simmer for 1 minute. Arrange fish on lightly greased oven-proof dish. Brush with the sauce retaining some for basting during cooking.
Bake in a preheated 180º C oven for 40-45 minutes or until fresh flakes easily with a fork. Parboil vegetables and use to garnish fish prior to serving.
Serves 4



Green Prawns with Crushed Spices
1 kg green prawns
2 tbsp Angostura® aromatic bitters
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 bay leaves, crumbled
1 tsp canned pink peppercorns, drained
2 onions, cut in to thin wedges
1 clove garlic, crushed
3 tsp finely chopped ginger
1 tbsp olive oil
4 tomatoes, peeled and chopped
2 tbsp lime or lemon juice.

Peel prawns, leaving tails intact and de-vein. Sprinkle with Angostura® aromatic bitters, toss to coat, cover and refrigerate.
Grind seeds to a powder. Add peppercorns and bay leaves. Sauté onion, garlic and ginger in oil with spices until tender. Add tomatoes and lemon or lime juice. Simmer over low heat for 30 minutes or until onion is well cooked. Add prawns and stir fry in the spice mixture until just cooked. Serve at once with rice.
Serves 6-8
Variations: use a selection of seafood such as prawns, crab, calamari etc. Add some cayenne pepper for a spicier dish.



Oyster Cocktail Sauce
1 tablespoon ketchup
1/4 teaspoon Worcestershire sauce
1/2 teaspoon finely chopped onion
1/2 teaspoon minced sweet peppers
1/2 teaspoon lemon juice
1/2 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon Angostura® aromatic bitters

Method: Combine all ingredients and chill thoroughly. Use for oyster cocktails.