Tortillas
2 c. masa harina
½ tsp. salt
1 tsp. achiote paste or recado rojo (dissolved in 2 Tbsp. water)
3/4 c. water
1 litre cooking oil for frying

To Make Your Tortillas - Place the masa harina and salt into a mixing bowl. Using your hands, rub the achiote water through the masa until it's no longer lumpy. Gradually add the water, mixing with your hand until a dough forms.  Divide the dough into either 12 or 24 pieces, then roll these into perfect balls. I've used the smaller size, as pictured. Flatten each ball between two pieces of plastic, using a tortilla press. I don't have a press so I used two plastic bags and a flat-bottomed saucepan, pressing down evenly to form 10 cm disc with a 3 mm thickness.  Heat the oil in a large skillet over a medium flame. When hot enough, drop 2 to 3 pastry discs into the oil and let it cook for about 2 minutes before flipping over. Drain well on kitchen towels as you cook the rest.

Topping
Stew Chicken, shredded (recipe below) 

Picado
Red or green cabbage, finely shredded
Red onion, very finely chopped
Tomato, finely chopped
Cilantro leaves, chopped
Fresh lime juice
Salt to taste
Red chili & jalapeno, to taste

To Make Your Picado - Measurements aren't all that necessary with the picado, as you can regulate the ratios as you please; depending on your tastes. Simply toss all the pieced ingredients together and make sure the lime and salt flavour is well balanced.

How To Assemble - Simply lay the fried tortillas on a plate or board, top with some of the shredded chicken, and make sure it's moistened well with the gravy. Top this with with the picado, then eat!

1 whole chicken
1/4 c. lime juice
2 Tbsp. achiote paste
1/4 c. water
4 cloves garlic, finely sliced
¼ tsp. salt
1 Tbsp. black pepper
1/4 c. flour
1/4 c. olive oil
1 large onion, chopped
1 small green capsicum, chopped
4 coriander roots, finely chopped
1 tsp. cumin
1 bay leaf
3 sprigs fresh thyme
3 c. water
2 tsp. chicken bouillon

Stew chicken - Place the chicken pieces into a bowl and pour over the lime juice. Dissolve the achiote in the water, pour over the chicken, add the garlic, salt and pepper and toss well to coat. Cover and refrigerate overnight.

The following day, take the chicken out of the fridge and dust each piece with the flour, reserving the marinade.  Heat a large saucepan over medium-high heat and pour in the oil. Brown the chicken on both sides in the oil, a few pieces at a time, then set the chicken aside. It the pan you've just used, toss in the chopped onion, capsicum and chopped coriander roots. Stir it around frequently for 5 minutes, scraping off any browned bits on the bottom of the pan from the chicken.

Stir through the cumin and bay leaf. Return the browned chicken to the saucepan, add the salsa, water and chicken bouillons.  Bring to the boil, then reduce to a simmer, covering the pot almost completely with a lid. Cook for 45 minutes, check for seasoning, then turn off and set aside.  Allow it to cool, and then shred your meat.

1 c. dried black beans (or kidney)
1/2 c. pancetta, cut into thick slices
2 cloves garlic, roughly chopped
1 large onion, chopped
1 green sweet pepper, chopped
4 c. water
2/3 c. coconut milk
1 tsp. black pepper
1 tsp. salt
½ tsp. thyme
2 c. long grain rice

Rice and beans - Soak the beans in water overnight.  Drain the beans and put them into a large saucepan with the pancetta, garlic, onion and water. Bring to the boil and reduce to a simmer. Cover with a lid and cook for 18-20 minutes until tender.  Add the coconut milk, sweet pepper, pepper, salt and thyme and allow to simmer for 5 minutes. Add the rice, stir well, cover and simmer very gently on low heat until the water is absorbed (about 25 minutes). Give the rice a stir from time to time to stop it sticking to the bottom. Add a little water, if needed.

Mayan Brownie Recipe - These brownies combine the taste of chocolate and cinnamon together. 

Mayan Brownies
1/2 c. 1 stick unsalted butter
1 1/4 c. granulated sugar
1/2 c. unsweetened cocoa (Hershey's)
1 tsp. vanilla extract
3 large eggs
3/4 c. all purpose flour
3/4 tsp. salt
1/2 tsp. espresso powder
1 tsp. ground cinnamon powder
1/4 tsp. ground cayenne pepper
1 c. semi sweet chocolate chips
2 Tbsp. mini chocolate chips

Ganache
2" stick of cinnamon (broken into pieces)
3 oz. heavy cream
1-1/2 Tbsp. light corn syrup
1/4 tsp. vanilla
6 oz. chopped good quality, dark chocolate

For the Brownies - Preheat oven to 350 degrees F. Lightly grease or spray a 9" square baking pan. (I like to line mine with foil and then spray for easy removal and cutting.)

In a medium bowl melt butter in microwave. Don't boil it, just heat it until it's melted. Set aside to cool for a minute. In a separate bowl, whisk flour, salt, espresso powder, cinnamon and cayenne together until thoroughly combined. Stir in chocolate and cinnamon chips to coat them in the mixture. Set aside.

Whisk sugar into melted butter then add cocoa and whisk to combine. Add eggs and vanilla and continue to whisk until thoroughly combined.  Add flour/chip mixture to butter mixture and stir until combined.  Spread batter evenly in pan. Bake for 30-35 minutes or just until a toothpick inserted into center comes out with some moist crumbs attached.  Allow brownies to cool completely.

For the Ganache - Place cinnamon stick and cream into a small sauce pan. Bring to a boil, then remove from heat, cover and allow to steep for 30 minutes. Strain the cream to remove cinnamon pieces and pour back into sauce pan. Add corn syrup, stir then return to heat until the cream is just starting to simmer. Stir in vanilla and chopped chocolate and remove from heat, continuing to stir until all chocolate pieces are melted.  Spread evenly over brownies and allow to cool. Cut into squares. Because of the ganache, I like to store these brownies in the refrigerator.  Makes 16 brownies.

1. Grilled Dorado (aka Mahi Mahi)
This is one of the most popular ways to cook Dorado, and people will be calling you the next "Top Chef” after they taste this outstanding Dorado recipe. 

MARINADE

• 3 Tbsp. honey
  
• 3 Tbsp. soy sauce
  
• 3 Tbsp. balsamic vinegar
  
• 1 tsp. grated fresh ginger root
  
• 1 clove garlic, crushed or to taste
  

DORADO FISH

• 2 tsp. olive oil
  
• 4 (6 oz.) Dorado (Mahi-Mahi) fillets
  
• salt & pepper to taste
  
• 1 Tbsp. vegetable oil
  

INSTRUCTIONS

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
  

2. Grilled Dorado with Spicy Chili Mango Sauce
This is a great grilled fish recipe, with an added kick of flavor.  Spice up your dorado, with spicy chili mango sauce. 

MANGO SAUCE

• 3/4 c. finely minced mango
• 1/4 c. seasoned rice vinegar
• Juice from one lime
• 1/2 small Thai chile pepper, minced

• 1 clove garlic, crushed
• 1 tsp. hot chile paste (such as sambal oelek)
• 1 tsp. chopped fresh cilantro

INSTRUCTIONS

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro. 
• Season your fish and grill to your personal taste.
• Cover fish fillets with mango sauce and serve.

3. Dorado (Mahi-Mahi) Fish Tacos
Who doesn't like fish tacos?  Our family is a big fan of these, and if you get the fresh made corn tortillas (made on island), they simply are the best. 
 

• 1 Tbsp. olive oil
• Salt and pepper to taste
• 6 (3 oz.) fillets Dorado (Mahi-Mahi) fillets
• 6 (6-inch) flour tortillas, warmed
• 1 c. chopped fresh cilantro (as garnish)

MANGO CREAM SAUCE

• 1/3 c. sour cream
• 1 Tbsp. lime juice
• 1 tsp. minced fresh ginger root
• 1/4 tsp. ground cumin

• 1 dash cayenne pepper
• 1 large mango - peeled, seeded and diced
• 1 c. diced fresh pineapple
• 1 avocado - peeled, pitted and diced
• 1 jalapeno pepper, minced

INSTRUCTIONS

• Heat the olive oil in a large skillet over medium-high heat. Season the Dorado with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
• Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
• To assemble, place a cooked Dorado (Mahi-Mahi) fillets into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

4. Dorado (Mahi-Mahi) Ceviche
This Dorado is one of the best seafood appetizers you can make to impress guests.  The only bad news is that it takes upwards of 1 hour and 30 minutes to have fully ready to serve, but trust me, the wait is well worth it.

• 3/4 lb. Dorado (Mah-Mahi) fillets, diced or more to taste
  
• 1/3 c. lime juice
  
• 1/3 c. lemon juice
  
• 1 Tbsp. minced jalapeno pepper
  
• 1/2 tsp. salt, or to taste
  
• 1 pinch dried oregano
  
• 1 pinch cayenne pepper
  

• 1/2 c. diced avocados
  
• 1/2 c. peeled and seeded diced cucumber
  
• 1/2 c. orange segments, diced
  
• 1/2 c. fresh chives, chopped
  
• 2 Tbsp. radishes, sliced
  
• 1 Tbsp. cilantro, chopped
  
• 1 Tbsp. olive oil
  

INSTRUCTIONS

• Stir Dorado (Mahi-Mahi), lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  
• Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
  

5. Dorado (Mahi-Mahi) Rockefeller
Although it might be one of the heavier Dorado (Mahi-Mahi) recipes in terms of calories, you can’t go wrong with this combo of oysters, bacon, butter, and cheese.

DORADO FISH

• 1 lb. bacon, diced (set aside)
  
• 4 (6 oz.) Dorado (Mahi-Mahi) fillets
  
• 1 pinch garlic salt, or to taste
  
• 1 pinch garlic & onion powder
  
• 1 pinch ground black pepper, or to taste
  

CREAM SPINACH SAUCE

• 1 Tbsp. butter
• 6 green onions, chopped

• 3 cloves garlic, chopped
• 1 (10 oz.) package frozen chopped spinach, thawed and well drained
• 2 dashes hot pepper sauce, or to taste
• 1/4 c. evaporated milk, plus more as needed
• 2 c. shredded Monterey Jack cheese
• 1/2 c. shredded Parmesan cheese

INSTRUCTIONS

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season Dorado (Mahi-Mahi) with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each Dorado (Mahi-Mahi) fillets. Sprinkle with Parmesan cheese.
  
• Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.
  

6. Sesame Crusted Dorado w/ Soy Shiso Ginger Sauce
Pan seared and nothing but delicious!  This is what happens when Dorado fuses with Japanese cooking!  I use to work in the chicken of a Japanese restaurant.  This was one of my favorites.

SOY SHISO GINGER SAUCE

• 3 shallots, minced
• 2 tsp. fresh ginger root, minced
  
• 1 lemon, juiced
  
• 1/2 c. dry white wine
  
• 1/2 c. heavy cream
  
• 1/2 c. unsalted butter, chilled and cut into small cubes
  
• 3 Tbsp. soy sauce
  
• 4 shiso leaves
  

• coarse kosher salt
  
• ground white pepper
  

FIX & SESAME COATING

• 2 Tbsp. canola oil
  
• 6 (6 ounce) Dorado (Mahi-Mahi) fillets
  
• 4 Tbsp. sesame seeds
  
• 4 Tbsp. black sesame seeds
  

INSTRUCTIONS

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

7. Pecan Nut Crusted Dorado (Mahi-Mahi)
I am a huge fan of anything with pecan nuts.  We really enjoyed this recipe.

• 6 (6 ounce)s Dorado (aka Mahi-Mahi) fillets
• 4 oz. butter

NUT MIXTURE

• 2 ounces pecan nuts
• 4 ounces plain bread crumbs

CARIBBEAN SAUCE

• 2 ounces shallots, diced
• 4 cups chicken stock
• 4 ounces pineapple, rough chopped
• 4 ounces papaya, rough chopped
• 4 ounces mango, rough chopped
• 1 tablespoon shredded coconut
• 2 habanero peppers, seeded
• salt and pepper to taste
• white sugar to taste

INSTRUCTIONS

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together pecan nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake dorado in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

1-1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1-1/4 c. of flour
1-1/2 c. of water
1 sprig of cilantro
1 celery stalk
1/4 tsp. salt
1/4 tsp. pepper
1/4 of Habanero chili pepper (optional)

Prepare Ingredients:  Clean your conch and cut it into pieces.  Clean, de-seed and chop a sweet pepper into small pieces.  Clean, peel, and chop onion into 8 pieces.  Clean, and chop celery into 4  pieces.  Clean and chop up your herbs (cilantro, basil, etc.) 

Place in Blender:  Place all of the above in a mixing bowl, spoon 1/3 of the ingredients into a blender followed by 1/3 cup of water and blend for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended. 

In Mixing Bowl:  Stir in flour.  Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount.

In Skillet:  Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6). Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown. 

Drain on a paper towel placed on a large serving plate.  Repeat cooking process until entire batter is finished

1/2 c. prepared salsa
1 c. real mayonnaise
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. dried basil, crushed
1/2 tsp. salt (more or less to taste)
1/4 tsp. pepper

Mix everything together and place in small ramikins and serve with hot conch fritters.

1 (4 lb.) chicken cut into small pieces
1 clove garlic, minced
1 tsp. thyme, salt, pepper
Small bunch of cilantro
1 tiny silver of ginger
2 Tbsp. onions, chopped
1 Tbsp. green or red sweet pepper, chopped
1/4 tsp. cumin
1 tsp. brown sugar
1 small ripe tomato
Dime size red recado
Vinegar or lime juice

DIRECTIONS
1.  Wash chicken pieces, season with vinegar, lime juice, red recado, cuming, thyme, cilantro, salt and pepper.
2.  Heat 2 Tbsp. cooking oil, add brown sugar and watch carefully to avoid burning.  LEt sugar cook until completely melted and turns dark.
3.  Add clove of garlic that has been smashed and minced.
4.  Add giner and fry, stirring, remove ginger when it gets brown.
5.  Add chicken and brown properly on all sides.
6.  Add remaining seasoning from chicken, chopped onions, sweet pepepr and tomato and add about a half cup of water.
7.  Reduce heat to medium and cover pot.  Let simmer, adding water so the pot is never completely dry.
8.  Cook for about 1 hour until chicken is very tender.

1 lb. red kidney beans (fresh)
1 medium onion sliced
2 lbs. rice
Black Pepper
1/2 tsp. thyme
1 tsp. salt
2 plugs garlic (crushed)
1 can coconut milk (15 oz.)
6-8 c. water

DIRECTIONS
1.  Collect all ingredients.
2.  Soak beans for 4-6 hours.
3.  Boil beans with garlic, onion, until tender.
4.  Season soften beans with black pepper, thyme and salt.
5.  Add coconut milk.  Stir & taste.  Let boil.
6.  Clean and wash rice.
7.  Add rice to seasoned beans.  Stir, then cover.  Cook until water is absorbed or rice is tender.  If necessary add more water gradually and continue cooking until rice is tender.

MONKEY RIVER MUD PIE
1 c. chocolate biscuit (cookie) crumbs
1/2 c. melted butter
1/4 c. instant coffee granules
8 Tbsp. One Barrel rum
3 eggs, separated
1 tin condensed milk
1/2 c. icing sugar
1/4 tsp. cream of tartar
1/2 c. caster or granulated sugar
1 Tbsp. brown sugar (optional)

Preheat oven to 375 degrees.  Mix the cookie crumbs with the melted butter and press into a pie dish with your fingers.  Bake for 8 minutes, remove and cool completely.

FILLING
Mix coffee granules into the rum until they are dissolved, set aside.  Beat yolks with the condensed milk until light and fluffy.  Stir in the icing sugar and the rum and coffee mixture.  Pour into the pie crust and put into a preheated oven, 350 degrees for 30 minutes.  Meanwhile, beat the egg whites, adding the cream of tartar, beat about 20 seconds.

When the egg whites are starting to form soft peaks, gradually add the 1/2 cup of caster or granulated sugar.  Continue beating until the mixture forms stiff peaks.  When your pie has had 30 minutes in the oven, take it out, turn up the temperature to 400 degrees.  Spread or pipe the egg white mixture over the top, bake for five minutes.  Allow to cool, then place in the refrigerator for three to four hours. 

For extra luxury, serve with cream into which you have stirred a tablespoon of brown sugar and a tablespoon of rum. 
Serves 6.