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Belizean Fish Serre for #WeekdaySupper Belizean Fish Serre for #WeekdaySupper


Two weeks ago we were standing in the middle of the Belizean Jungle.


Out the window today?  Kind of depressing isn’t it?

We had the most amazing vacation and I completely fell in love with the Caribbean and Central America.  Like, head over heels in love. My only complaint was that we just didn’t have enough time! Today I’m sharing a Belizean seafood recipe for #WeekdaySupper.  What is #WeekdaySupper you ask? You’ve seen me participating in #SundaySupper for months now, but the Sunday team is also taking turns hosting a recipe each day.  We’ll share a recipe each weekday to get your family around the table every day!

So where is Belize?

Belize Map

I’m sure a lot of people have never heard of this country, but it’s been popping up often in travel circles as a great destination – because it is!  It’s certainly a developing nation but thanks to tourism it’s emerging.  The roads are iffy, but the scenery is breathtaking. It has some of the best diving in the world.  I was a however a little saddened by the food.  It’s pretty meh.  I’m going to blame this on the fact that it was a British colony until the 1980’s!  No, that’s not fair but in truth what we did eat here was not too spectacular.  I’m imagining that in the home kitchens of Belize the food is much better.

Back to my recipe.  Fish Serre is a Garifuna dish.  The Garifuna people are descendants of Carib, Arawak, and West African people. They live in the coastal communities of Central America and speak a creole language. It’s no surprise that seafood is a commonly eaten in Belize.  They really do make use of the locally grown products whether they are foraged in the jungles or commercially grown. This dish is a great example of that.  I love this recipe because it looks really impressive, but it’s SO easy to make!



  • 4 filets of a whitefish such as tilapia or cod. Red Snapper is another option
  • 3-4 carrots sliced thinly
  • 1 red pepper (bell or hot depending on how hot you like it!)
  • 2 plantains
  • salt and pepper to season
  • 2 cloves crushed garlic
  • 1 can of coconut milk
  • cooked white rice (to serve on the side)
  • parchment paper


Preheat your oven to 350F.

In a large bowl (big enough for your fish filets), pour out the coconut milk. Traditionally this would be made by grating a coconut and squeezing out the liquid – but I don’t think many of us have spare coconuts lying around to do that! Keep in mind that canned coconut milk will often solidify so you may need to use a whisk to mix together the liquids and solids. Add in the garlic cloves as well.

Rinse off your fish and season with salt and pepper.  Slide into the bowl of coconut milk and allow to marinade 15-20 minutes. While the fish is getting ready wash and cut your produce.  The carrots should be peeled and sliced thinly – you can use a mandolin if you have one or else just use a knife.  Clean the pepper and cut into long thin strips. Finely peel and cut the plantain into bite size rounds.

On a large surface  cut a piece of parchment paper about the size of large cookie sheet (about 18 x 13 inches).  In the center make a bed of pepper slices, followed by carrot slices and finally a piece of fish on top. You can add the plantains around the sides or on top of the fish. Drizzle some of the coconut liquid on top of the fish and vegetables. To seal the package, take up the two long ends of the paper and fold over on each other, closing the top.  Then fold up each of the sides so that it is sealed all the way around. Repeat for all of the fish.  Place the packages on a cookie sheet or jelly roll pan and slide into the preheated oven.

The cooking time will depend on how thick your fish is but it should take about 25 minutes.  You can open up one of the packages to check. If the fish is flaking or falling apart it’s ready!

You can serve the packages as they are on the table, allowing your guests the opportunity to open up their own or you can plate them.  This is typically served with white rice on the side and the liquid serving as a gravy of sorts.

One note – this is a bit sweet, so you may wish to also have some hot sauce along the side.  I think the hot and sweet makes a really nice compliment to each other!

Belizean Fish Serre

  Sunday Supper MovementThroughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well as at our weekly #SundaySupper chats on Twitter. We meet up each Sunday at 4 p.m. Pacific Time to chat about our best food ideas and recipes, to encourage families to meet for meals around the family dinner table. Please join us!

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Ohfeleeyah Santos

    November 19, 2014 #1 Author

    Dear Mrs. Amanda Mouttaki.. I am from Belize and How dare you say that you are a little saddened by our food? I take great offense. I respect your opinion but for you to say something so grave and profound, it’s a little un-called for. I totally agree with Marlys. Mrs Amanda you made it sound as if though we are eating “dirt” over here, Just thought that I’d put that out there. Thanks for your honesty though.


    • Amanda Mouttaki

      November 19, 2014 #2 Author

      I’m sorry you feel offended but I truthfully offered my opinion on my experience. No where did I say anything that would even come close to comparing what you eat in Belize to dirt! I wrote only 3 sentences in all of this that talked about my experience with the food, and yes sadly it was not good! I also said afterwards that I’m sure there is much better food made in the homes of Belize than the food we ate. I would welcome and embrace the chance to come again and taste real Belizian food and not the tourist food I’m sure we were given.


      • Ohfeleeyah Santos

        November 24, 2014 #3 Author

        i understand … sorry I reacted in such a irrational way. It’s just that I am tired of tourists defame and suppress Belize. I am humbly sorry and wish to start a new slate with you if you please.


        • Amanda Mouttaki

          November 24, 2014 #4 Author

          I understand your reaction – I see many people who come to Morocco have the same experience. In fact, that’s why my husband and I started a food tour here. Next time I’m in Belize, I’ll be sure to get better recommendations and hopefully have a completely different experience!


  • Marlys @Thisand That

    March 21, 2013 #5 Author

    I am surprised that Belize food is blah…. I would think it would have lots of flavor as it would have a African taste to it… and I know African food is yummy especially food from Togo and Ghana. I love plantains and this sounds wonderful. I would prefer fresh coconut but I guess can will have to do until I am back in Togo. Pinning this recipe so that I have it. Thanks for sharing


  • Kelly

    March 21, 2013 #6 Author

    That dish looks amazing; I love cooking en papillote! Thank you for sharing.


  • Renee

    March 21, 2013 #7 Author

    I can only imagine how tender and moist the fish must be after cooking in the packet. What great flavors too! I like to suggestion of serving with hot sauce too.


  • Family Foodie

    March 21, 2013 #8 Author

    I am so jealous of your trip… what a sign of a perfect meal and a perfect vacation… you crave it over and over. I love this easy recipe!


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