In the Kitchen: G’s Spice Paste for Seafood and Veggies
by Stephanie Koathes Dec 3, 2018
When preparing seafood, fish, grilled or roasted vegetables, you might wonder what seasonings to use for the best, most flavourful dishes.
The right spices and seasonings make all the difference.
BBQ master Gariel Ferguson, the culinary whizz behind the amazing food at the Joy Spence Appleton Rum Experience, knows spices and flavour.
Chef Gariel shares his recipe for a spice paste that works wonderfully when preparing seafood, roasted or grilled vegetables, and fish.
Spice pastes are an easy option when you have limited time to prepare. They’re a sure-fire way to elevate your food with intense flavour from the fresh aromatics. Spice pastes are also versatile; just add some butter or olive oil and you’ll have a flavourful basting liquid.
Here’s the recipe!
½ lb scallions
6 cloves fresh garlic
½ cup cilantro chopped
¼ cup parsley
¼ cup vegetable oil
Zest of two large limes
1 tsp ground pimento
1 tsp ground coriander seeds
½ to 1 tbsp. sea salt (add more or less to your taste or dietary requirements)
Put all ingredients in the bowl of a food processor or blender and puree until the mixture becomes soft but not too runny. It should hold its form when scooped with a spoon. Add more vegetable oil when blending if the mixture is too dry.
Use this paste to season your seafood, fish, and vegetables.
To find out more about chef Gariel read about his chef’s life here.