Caribbean Fish Pies

with Cilantro-Lime Aioli

Carribean Fish Pies



1 lb halibut
1 tsp pickapepper sauce
1 Tbsp jerk paste
1 tsp lime juice
1/4 cup chopped cilantro
1 lb russet potato
1/4 tsp ground clove
1/2 tsp allspice
Salt and Pepper to taste

2 cup flour
2 tsp baking powder
1 tsp salt
2 oz shortening

1 cup vegetable oil for frying


Preheat an oven to 350°F.

Place the halibut on a sheet pan with 1/2 cup of water or white wine. Bake until cooked through.

Peel and boil the potato until soft. Drain well.

In a mixer, combine the fish, potato, and remaining seasonings. Season to taste with salt and pepper.

Combine the flour, baking powder, salt and shortening in a bowl or mixer and combine well. Drizzle enough water in to form a dough. Wrap the dough in plastic wrap and let sit for 30 minutes. Once it has rested, roll out dough to 1/8 inch thickness, and cut into 3 inch rounds. Eggwash the edges of each round and fill with 1 Tbsp of filling. Fold edges over and seal with a fork.

Heat the oil in a pan, and fry both sides of the pies until golden brown. Serve warm with a Cilantro Lime Aioli.

Pies can be frozen for up to 2 weeks. Thaw well before frying.

Cilantro-Lime Aioli


1 cup mayonnaise
1 lime, zested and juiced
2 Tbsp chopped cilantro
salt and pepper to taste
dash of Tabasco


Combine ingredients in a bowl.

Wine Pairings