Grilled Snapper Fillet with Lemon Butter and Okra
Courtesy of Chef Willow Stoutt, Maria's by the Sea

Season 8 oz. snapper fillet with salt and pepper, jerk seasoning, and lemon juice and thyme.

Okra Fungi
1 cup cut okra
1½  qt. water
2 cups cornmeal
Margarine or butter
Salt and pepper to taste

Bring water to a boil in a large saucepan. Lower heat to medium and add okra and salt.

Slowly add cornmeal, whisking constantly to avoid lumps. Cook cornmeal until it is thick enough to hold its shape, approximately 10–15 minutes. Beat in butter or margarine. Mold okra to shape.

Lemon Herb Sauce
1 tsp. chopped thyme
½ cup diced onion
½ cup diced red and green peppers
1 cup white wine
2 cups fish stock
1 tsp. chopped garlic
Juice from one lemon 
2 oz. butter or margarine

Sauté thyme, onion and peppers in butter or margarine until translucent. Add remaining ingredients and stir until smooth.

Serve snapper with fried plantain, julienne yellow squash and carrots, and zucchini squash. Top with mango and pineapple salsa.

Crabmeat Stuffed Fresh Salmon Fillet With Saffron Sauce
A celebration of the bounty of the sea. Make it at home or enjoy it at Red Rock Restaurant & Bar.

Ingredients
11/2 lb. fresh salmon
1/2 oz. fresh lemon juice
Salt and pepper to taste
1/2 oz. olive oil
4-6 oz. lump crabmeat

Saffron Sauce
2 tbsp. extra virgin olive oil
1 fresh shallot, diced
1/4 cup dry white wine
1 pinch saffron threads
1/2 cup ish stock
1/2 cup heavy cream
1/2 oz. fresh lemon juice
1 stick cold unsalted butter
Salt and pepper to taste

Preheat oven to 375°.

Cut salmon into four individual pieces and slice a pocket in the centre for filling.

Rub fish with lemon juice and fresh pepper.

Sprinkle with salt and drizzle with olive oil. Divide crabmeat into four equal amounts and fill into prepared pockets of salmon fillet. (I like to keep the seasoning for the fish simple and the crabmeat plain to get the actual fiavour of the fresh products.) Place salmon onto a non-stick baking sheet and broil in preheated oven for about 5-7 min.

Add fish stock and heavy cream and cook until reduced to half. Take away from heat, then whisk in lemon juice and cold butter, and season with salt and pepper. Keep sauce warm (don't boil the sauce again.)

Serve salmon with a creamy risotto and grilled asparagus (optional).

Serves 4

Brasato dei Caraibi
A Caribbean interpretation of a classic Italian dish by Chef Davide Pugliese of Brandywine Bay.

Brasato dei Caraibi
4 lbs. certified Angus beef eye of round
Caribbean Rub (see below)
2 carrots, peeled and cubed
3 celery stalks, cubed
2 onions, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 sprig thyme
1 cup Pusser's Rum
2 cups beef stock
1 Scotch bonnet pepper, seeded, or a pinch of habanero powder
1 tbsp. Cilantro Aioli (see below)

Trim fat from meat. Season with the Caribbean Rub and let rest overnight.

Preheat oven to 375°.

In a sauté pan, braise the beef until brown. Add vegetables and fresh thyme. Deglaze pan with rum, allowing it to flame. Add stock and Scotch bonnet pepper; taste sauce throughout cooking and remove the pepper at desired heat. Cover and cook in oven for an hour and a half, or until the meat reaches an internal temperature of 165°.

Remove meat from sauce and let rest and cool down. Blend the sauce to a fine thick puree. When meat is cool, carve into 1/4" slices. (This can be prepared one day ahead.) Add the slices of meat to the pureed sauce and warm throughout. Serve topped with the hot sauce. Serve with crispy polenta and with Cilantro Aioli.

Caribbean Rub 1 tbsp. allspice, ground
1 tbsp. ginger, ground
1/8 tsp. cinnamon, ground
1/8 tsp. nutmeg, ground
1 pinch habanero pepper powder or cayenne pepper (more if you can handle the heat)
1/4 tbsp. paprika, smoked
1/2 cup corn syrup
1/4 cup oil
Salt

Make into a paste.

Cilantro Aioli
4 cloves garlic, roasted
1 bunch cilantro
1 lemon, zested
1 lime, zested
1 tbsp. olive oil
1 cup mayonnaise

Blend all the ingredients until smooth and add mayonnaise.

Serves 8.

Crabmeat Agnolotti with Pancetta Sauce
Recipe courtesy of Barracuda Restaurant, Virgin Gorda

Dough: 6 eggs, pinch of salt,
3 pints flour (preferably 00 or semolina)

Crack eggs into a bowl and whisk with a pinch of salt. Make a well in the 3 pints of flour, pour in egg mixture and blend. Knead dough for 15 minutes. Place in plastic wrap and refrigerate for an hour.

Crabmeat filling: 1 can lump crabmeat,
1 bunch tarragon (cut), 1 tbsp. lemon zest

Mix above ingredients together and set aside.

Agnolotti: Roll out dough and cut in strips about 4 inches long and 2 inches wide. Lay the crabmeat mixture in long strips on the pasta, leaving room around all sides to seal. Use egg yolk and a pastry brush to seal edges together.

The sauce: Sauté in butter half cup of each — chopped walnuts, dried apricots and diced pancetta — until the mixture starts to caramelize.

Conclusion: Drop agnolotti into salted boiling water. When agnolotti start to float, remove them from the water. Allow them to sizzle in the sauce. Sprinkle with chives and serve.

Tuna Tropicana
Recipe courtesy of Myett's Chef, Radcliffe Stones

Ingredients
10 oz. yellowfin tuna steak, about an inch thick
2 oz. olive oil
Salt and pepper to taste

Sauce
1 oz. pineapple, diced
1 oz. mango, diced
1 oz. papaya, diced
1 orange, in segments
The juice of an orange
The juice of a lime
1/2 oz. red pepper, diced fine
1/2 oz. green pepper, diced fine
1/2 oz. red onion, diced fine
1 tsp. chopped cilantro
A pinch of Scotch bonnet pepper, chopped very fine
1 oz. olive oil
1 oz. apple cider vinegar
Salt and pepper to taste

Preparation
Mix all the ingredients for the sauce together and simmer slowly for 7 minutes over medium heat. Set aside. Heat the olive oil until just smoking. Sear the seasoned tuna on each side for about 2 minutes or until medium rare. Slice the tuna steak to expose the pink interior and serve the sauce on the side.
This dish is excellent served with plantains, mashed potatoes and mixed grilled vegetables.

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