Life of a Pescetarian

For the last five years I have been a Pescetarian by choice (someone who consumes seafood but not poultry or other meats). Seafood has become such a normal part of my diet that I no longer get hyped over purchase, preparation  and consumption of it during the period of Lent. I am also an Anglican ( most of us are baptized into a religion from an early age so we do not choose it rather it chooses us). Hence, I am now faced with finding other things than meat to fast from during this Christian season of Lent. Now if I were to observe fasting  forty days and forty nights may not be necessary as many may believe it to be. I can choose a few days of the week or set aside another season in time for fasting. I am not religious and I am entitled to form my own beliefs about my identity and spirituality so I usually do my own thing.  Anyways, we are not here to read about the story of my life but for me to share with you my oven barbecue fish steak recipe and a few of my favourite places to find awesome seafood!

  1. Abraham’s Grill Hut (Shrimp Salad and Shrimp Burger)

I love shrimp mainly because there are no bones so I usually go for this option. At Abraham’s located on Munroe Road just after the Flyover you can have lobster, red snapper and shrimp. Their shrimps are jumbo sized and you can have it in a burger, in pasta, in a wrap, in a rice bowl, in a quesadilla, in a salad and as a side to name a few options. The prices vary depending on your order. Although you can rest assured that you are getting value for your money. Their portions make for two servings for myself (I’m a petite eater) and even others who eat larger portion sizes than me.  The shrimp is fresh, flavourful and succulent. So if you love your shrimp as much as I do then go ahead and visit them as soon as you can.


(Shrimp Salad from Abraham’s Grill Hut)

20151109_201352(Shrimp Burger from Abraham’s Grill Hut)

2. Sumo Sushi (Shiko Sriracha Shrimp Sushi)

Again with the shrimp craving and I found myself at Massy Stores purchasing some shrimp sushi. I got about eight rolls for under $100.00. It was fresh, sweet and spicy. The trick is to get to Massy Stores and buy your pack of sumo sushi fresh and eat them the same day. If you really love the salty side of things then go ahead and use their packaged soy sauce. For me it tastes better without dipping it into the soy sauce. The price, the attractive look of it and the taste were the perfect for me. There are other shrimp, fish and crab options so pick up a pack when you can.



(Sumo Sushi at Massy Stores – Shiko Sriracha Shrimp Sushi)

3. Filipino Shrimp (At my Filipino friend’s house)

Okay so some of you may be fortunate enough to have some Filipino friends or you may have been to a Filipino themed food party. Well if you have not done either I suggest you do a search to try some of their seafood recipes. Also, if you ever get the opportunity in the form of an invitation to a Filipino dinner get dressed and get ready for some amazing culture cuisine and karaoke. The last time I had Filipino food was New Year’s Eve. There is usually a buffet with fruit, vegetables, fish, shrimp, rice, noodles, pork, goat, and lots of Filipino desserts. Of course, you know my plate has its fair share of shrimp, fish, rice, salad and desserts. Their shrimps are sweet and savoury and it usually cooked with the shell on as some Asian cuisines also do it. It is delectable.


(Filipino Fish and Shrimp – Filipino Buffet New Year’s Eve)

4. Crab Cakes and Fish ( Prive Restaurant)

My brethrens  always take such good care of me and so my next bounty of seafood came in the form of crab cakes, samosas, fish and coo coo packed and shipped to me from Prive Restaurant and Conference Center. The crab cakes and fish are seasoned with the Caribbean touch. The crisp exterior and delicate interior of the crab cakes make texture tasting worthwhile. The sweet, tangy and spicy tamarind sauce compliments the crab cakes very well. The fish and the coo coo were the epitome of our ethnic cuisine in Trinidad with the fish heralding at the forefront as the national seafood icon during this period of Lent.


(Prive Restaurant and Conference Center – Crab Cakes and Samosas )

20160219_220052(1)(Prive Restaurant and Conference Center – Coo Coo and Fish)

5. Oven Barbecue Shark Steak

I love Mahi Mahi, Salmon and Shark  steaks among other types of fish. I was at a friend’s house recently when they brought two beautiful, chunky and fresh steaks of Shark from the fish depot and I immediately got ecstatic. (Fish Steaks are  a big deal for people who do not eat meat so chill out and do not rain on the Pescetarian parade okay) My domesticated persona assumed the position to take over their kitchen as executive chef in less than the blink of an eye. See below my recipe.


  • 4 red limes
  • 1 head of garlic
  • 1 piece of ginger
  • 1 teaspoon of sea salt
  • 1 tablespoon of jerk seasoning
  • 2 tablespoons of fresh chives, shadon beni and thyme leaves
  • 1 teaspoon mustard
  • 1 tablespoon garlic sauce
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon ketchup
  • 2 tablespoon red cooking wine
  • Aluminum foil


  1. Wash and cut the limes and squeeze them over the shark steaks.
  2. Leave the limes in the same bowl of shark and add water.
  3. Allow to soak for half hour to forty five minutes.
  4. Wash out the shark steaks.
  5. Add salt, black pepper, jerk seasoning and rub over the two steaks.
  6. Finely mince the chives, garlic, ginger, shadon beni, thyme leaves.
  7. Add these to the steaks as a rub and allow to marinate.
  8. In a separate bowl mix ketchup, mustard, barbecue sauce, red cooking wine, garlic sauce.
  9. Smother this mixture over the steaks and allow to marinate.
  10. Prepare a baking dish by greasing it with olive oil.
  11. Pre – heat your oven to 350 degrees fahrenheit.
  12. Add the fish steaks to the baking dish and keep any left over sauce.
  13. Cover the dish with foil.
  14. Bake in the oven for half hour (when the colour of the fish turns white it is cooked)
  15. Remove the dish from the oven
  16. Take off the foil and drain off the excess oil and marinade.
  17. Turn the steaks over and brush some left over marinade on the steaks.
  18. Place the steaks back in the oven to dry out a bit (without foil) leave it for fifteen minutes to half hour.
  19. Keep checking them in case they burn.
  20. Enjoy with your tacos, fried rice, grilled potatoes or whatever your heart desires!!!


(Oven Barbecue Shark Steak)