If this is the first time you’re seeing the phrase “seafood canoe,” you’re not alone.
The chefs at Guyutes — Jarrod Friedel and Matt Pryor — married fresh fruit, fresh fish and infused coconut milk rice to bring you a tasty meal as temperatures threaten to crest the 90-degree mark.
“This is something I saw in Isla Mujeres a few years ago,” Friedel said.
After cutting the pineapple (which serves as the “canoe” portion) in half, score the fruit and then use a spoon to scoop out the flesh, setting it aside to be mixed back in later.
Be careful when scoring and scooping not to pierce through the pineapple unless you want a mess on your hands, Friedel said.
“Once you’ve got the pineapple hollowed out, you can just put some foil around it because we're gonna throw it on the grill but you can also throw it in the oven at home just to kind of heat it up and make the pineapple a little softer,” he said.
The infused coconut milk is mixed with rice and then tossed in with the seafood, peppers and spices to fill the canoe. For this recipe, orange roughy cut into small chunks was used because of the fish’s ability to absorb flavor well.
“Usually fish will take anywhere from four to seven minutes to cook through depending on the size of it. With the high heat and it being cut down like that, you're gonna cut your time down considerably. What you're looking at is a nice medium, medium or medium rare probably because you’ve still got to throw the shrimp in,” Pryor said.
After everything is cooked and the hollowed pineapple is filled, throw it into the oven for a few minutes to bring the dish to fruition.
2 cups rice
1 cup infused coconut milk
2 teaspoon sugar
2 cups of water
1 pineapple halved
1 pound of shrimp
2 tablespoons butter
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3-4 teaspoons jerk seasoning
1-2 orange roughy filets
Preheat oven to 300
Boil water coconut milk and sugar with a pinch of salt, once boiling, bring to a low simmer then cover the pot tightly. Cook until liquid is absorbed for about 20 minutes.
Carefully cut the pineapple in half lengthwise and score pineapple flesh being careful not to pierce skin. Remove pineapple chunks with a small knife or spoon. Set pineapple chunks aside.
Rinse shrimp and fish and pat dry. Toss them in seasoning and set aside.
In a skillet, heat butter over medium heat and add onion. Cook for 3 minutes then add peppers and cook until peppers are softened, then add pineapple chunks, shrimp and fish.
Cook for three more minutes and remove from heat.
Wrap pineapple fronds in foil and place pineapples on a baking sheet.
Spoon rice and seafood mix into pineapple cavities and place them in the oven for 5 minutes.
Remove from the oven, remove foil, garnish with lime wedges and serve.
Infused coconut milk
14 grams decarbed cannabis
1 can coconut milk
Add coconut milk to the pot with heat on low. After cream starts to heat up, add decarbed cannabis.
Whisk constantly to a small simmer, but do not let milk boil or scorch. Continue for 30-45 minute then, place cheesecloth over a quart mason jar and strain cannabis out of coconut milk.
Return to the refrigerator immediately.
14g x 24.48 percent
14g x 244.8 milligrams (converted to decimal)
3427.2 x .088 (decarbing loss)
301.59 x .80 (loss in infusion process)
241.27 divided by 32 tablespoons
7.53 milligrams per tablespoon
7.53 x 16 tablespoons
120.48 milligrams divided by 2 servings
60.24 milligrams per serving