Belizean Sea Halloumi

Introduction to Belizean Sea Halloumi

Belizean Sea Halloumi is a unique and flavorful dish that combines the robust flavors of halloumi cheese with the freshness of seafood found in the coastal waters of Belize. This recipe features a fusion of cultural influences, as Belize's cuisine is a melting pot of Caribbean, Hispanic, and British traditions. The use of halloumi, a cheese originating from Cyprus, adds an exciting twist to this Belizean seafood delicacy.

The natural beauty of Belize’s coastline and the abundant marine life provide a rich variety of seafood options such as shrimp, lobster, and snapper, which are often used in Belizean cooking. Combined with aromatic spices and fresh herbs, this dish is a testament to the vibrant and diverse food culture of Belize.

Ingredients

• Shrimp - 500g, peeled and deveined
• Lobster - 2 tails, shelled and chopped
• Snapper - 200g, filleted and cubed
• Halloumi - 250g, sliced
• Coconut Milk - 1 can (400ml)
• Lime - 2, juiced and zested
• Garlic - 4 cloves, minced
• Onion - 1, finely chopped
• Cilantro - handful, chopped
• Cayenne Pepper - 1 tsp
• Salt - to taste
• Black Pepper - to taste
• Olive Oil - 2 tbsp

Preparation

Step 1: Preparing the Seafood

Begin by preparing your seafood. If the shrimp is not already peeled and deveined, perform these tasks to ensure they are ready for cooking. Shell the lobster tails and remove the meat, chopping it into bite-sized pieces. For the snapper, ensure the fillets are deboned and cut into even-sized cubes to allow for uniform cooking.

Step 2: Marinating the Seafood

In a medium-sized bowl, combine the juiced and zested lime, minced garlic, chopped cilantro, cayenne pepper, salt, and black pepper. Add the prepared shrimp, lobster, and snapper to the bowl, tossing to coat the seafood evenly in the marinade. Allow the seafood to marinate for at least 30 minutes in the refrigerator to absorb the flavors.

Step 3: Preparing the Halloumi

While the seafood marinates, slice the halloumi into thick strips. Heat a non-stick pan over medium-high heat and lightly brush it with olive oil. Fry the halloumi slices for about 2-3 minutes on each side, or until golden brown. Remove from the pan and set aside.

Cooking the Belizean Sea Halloumi

Step 1: Cooking the Base

In a large skillet or pan, heat the remaining olive oil over medium heat. Add the finely chopped onion and sauté until translucent and tender. Stir in the canned coconut milk and bring to a gentle simmer, allowing the flavors to meld together.

Step 2: Adding the Seafood

Once the coconut milk mixture is simmering, add the marinated shrimp, lobster, and snapper into the skillet. Cook the seafood for about 8-10 minutes, or until it is opaque and fully cooked. Ensure that the seafood is evenly distributed and continuously stir to prevent any sticking.

Step 3: Incorporating the Halloumi

After the seafood is cooked, gently lay the fried halloumi slices over the top, allowing them to warm through in the residual heat. The rich and savory taste of the halloumi complements the aromatic and creamy seafood base perfectly.

If you need to keep track of your cooking time, use an adjustable cooking timer to manage each step precisely.

Serving and Enjoying Belizean Sea Halloumi

Serving Suggestions

Serve the Belizean Sea Halloumi hot, garnished with additional chopped cilantro and a sprinkle of freshly zested lime. This dish pairs exceptionally well with steamed jasmine rice or a fresh side salad made from island vegetables such as tomatoes, cucumbers, and bell peppers.

How to Enjoy

The hallmark of this dish is its harmony of flavors and textures, from the juicy seafood enriched by the creamy coconut sauce to the pleasantly firm and salty nature of halloumi. Savor each bite and consider pairing it with a crisp white wine or a refreshing Belizean rum punch to enhance the dining experience. It's the perfect meal for a tropical-themed dinner or when you want to impress with a taste of the Caribbean.

We hope you enjoy making and savoring this Belizean Sea Halloumi as much as we do. Share your own variations and tips in the comments below!