Lambi Grille Recipe
This week was a very hot one. And when the temperature is this high, the sky as blue and sunny as it’s been all week, the Caribbean girl in me craves the beach and some lambi boucane.
I am sure many of you would welcome a beach day as well, and most definitely a lambi recipe. Since we can’t have lambi boucane at home, – as mentioned in my previous “Lambi boucane, seafood bliss” article this one is prepared with live lambi – I will instead share a lambi grille recipe that will help you bring the beach home.
This short recipe is the result of a grilling adventure with my mom. We had never prepared lambi that way, and therefore weren’t sure we would nail it. We had no recipe, and no one to really give us the secret to master it. The good news is we were successful.
Before I dig in and provide the cooking instructions, let me tell you that we first cut the lambi meat in thin slices and soaked it overnight in papaya leaves as is commonly done in Haiti to tenderize meat. We omitted salt and spices for fear it would jeopardize the tenderness and taste, and made sure to only flip it once and not overcook it.
The result? Some tender grilled lambi with the sweet taste of the ocean.
The perfect beachscape at home, if you ask me.
- Papaya Leaves
- Sour orange juice
- Cut the lambi in thin slices, and rub them with papaya leaves
- Soak the pieces overnight in water, orange juice and papaya leaves
- In the morning, take the lambi out of the water and season with pepper and some more sour orange juice
- Fire up the grill and cook the lambi making sure to only turn once. The flesh will darken up as it cooks
- Serve with a spicy hot lime sauce of your choice.