Posts Tagged ‘seafood’

Patrick

On-Site St. Lucia: Start the Day Right in Anse La Raye

Walking Anse La Raye by Kathleen Bennett

Walking Anse La Raye by Kathleen Bennett

From the Anse La Raye site:

The real St Lucia is never too hard to find, especially for those willing to venture into the island’s smaller coastal fishing villages. Festooned with charming wooden houses, and with colourful fishing boats moored at the waterfront Anse la Raye on St Lucia’s scenic west coast is one such village.

I couldn’t agree more. This is a charming time capsule of a village worth spending some time in. Perhaps the best time to visit is on Friday night as each week the waterfront comes alive with the Anse La Raye Fish Friday (get it?). Yeah, a Friday night of fresh, fried fish and grilled Caribbean lobster (my favorite!!!) under the stars with the locals of Anse Le Raye sounds fantastic, doesn’t it?

Unfortunately, on our last visit we were too lazy to drag ourselves away from our villa in the rainforest to attend. I know, terrible… However, we somewhat made up for it with a visit the next morning. Sure, the tables, chairs and stands of food were packed away, but that didn’t stop us from finding some of the best food of our whole weekend!

Miss Lucy's in Anse La Raye

Miss Lucy's in Anse La Raye by Kathleen Bennett

Want to give it a try? Head into Anse La Raye early and swing by Miss Lucy’s. You can’t miss this little gem due to it being on the main road through town and, oh being painted bright yellow with the words “Lucky 3″ on the side. Once inside (don’t forget your West Indian “good morning” greeting), just ask for some fried fish

Fried Fish AT MISS LUCY'S ANSE LA RAYE

Fried Fish AT MISS LUCY'S ANSE LA RAYE by Kathleen Bennett

and a couple bake.

Bake at Miss Lucy's Anse La Raye

Bake at Miss Lucy's Anse La Raye

For the complete experience, you’ll also need a little pepper sauce, so don’t forget to be liberal with the Barons (on the side).

And that’s it. Seriously, these were some of the freshest, most delicious bake I’ve had in a loooong time. The fried fish was great too and, of course, you can’t beat limin’ in a little fishing village as a great way to start the day… slowly.

May. 20th, 2010 | Tags: , | View Comments
Steve

Taste of the Caribbean: A Seafood Treat from Nisbet Plantation

Courtesy Nisbet Plantation

As a born and bred West Indian, it’s hard for me to believe that Americans don’t eat enough fish. I mean, what tastes better and is better for you than a steaming hot plate of undersea delights?

Still, it’s estimated that only 20% of Americans meet the recommended two servings of fish per week.

Perhaps this recipe for Roasted Plantain Wrapped Snapper Fillet with Virgin Salsa and Tomato Coulis can help to make a change.

Sporting a mouthful of a name with a tasty flavor to match, this seafood treat is a popular favorite of guests at the exclusive Nisbet Plantation in Nevis.

Here’s how you can bring a taste of Nevis home to your dining room table.

Ingredients

Snapper

  • 2 Snapper fillers, 6 oz each
  • 1 Lemon or lime, juiced
  • Fish seasoning (and brand)
  • Salt and pepper
  • 1-2 Plantains, thinly sliced horizontally
  • Olive oil or butter

Virgin Salsa

  • 1/2 cup Diced tomatoes
  • 1/2 cup Sliced scallions
  • 2 tbsp Diced red bell peppers
  • 1/2 tbsp Chopped basil
  • 1/2 tbsp Chopped mint leaves
  • 1 Lemon, juiced
  • 2 tbsp Virgin olive oil
  • Salt and pepper to taste

Tomato Coulis

  • 1/2 cup Diced tomatoes
  • 1/2 cup Diced carrots
  • 2 tbsp Diced onions
  • 1/2 tsp Italian herb seasoning
  • 1/2 tsp Sugar
  • 1 cup Water
  • Salt and pepper to taste

Directions:
Marinate the fish in the citrus juice, seasoning, salt and pepper for 30 minutes.  Wrap it with the sliced plantain.  Sear it in a non-stick pan on both sides until golden brown with a little olive oil or butter.  Bake it in a 350-degree oven for 10-12 minutes until done.To make salsa, combine all ingredients and season with salt and pepper to taste.

To create tomato coulis, combine all ingredients in a small pot.  Cook until nearly thickened. Puree in a blender and pour through sieve.

Serve cooked snapper atop rice and tomato coulis, top with salsa and enjoy!

For those who are more cooking-challenged (the oven is for baking, not storing sweaters!), or those who might want to compare your version of this dish to the Master’s, Nisbet is offering some exceptional savings on summer packages. For details, click here.

Really, why wouldn’t you want to check out Nisbet Plantation?

Renowned for its romantic colonial charm, the property is comprised of 36 elegantly appointed guest rooms and suites spread over 30 lush, seaside acres, offering an unparalleled sense of privacy and freedom.

Rooms are housed in 16 comfortable Plantation-style cottages and Lanai suites scattered throughout the property on either side of the Avenue of the Palms – a stretch of lawn from the 18th-century Great House down a two-minute walk to the beach. All guest rooms have been recently re-appointed and modernized to provide a maximum level of comfort.

We plan to check it out this summer. I hope to see you there!

Apr. 12th, 2010 | Tags: , , | View Comments
Steve

Taste of the Caribbean: Plein Soleil

Patrick Bennett

Look at your meal, now back to this photo, now back at your meal, now back to this. Sadly this isn’t your meal, but it would be if you were at Plein Soleil, a tres-chic boutique hotel nestled in the hills above the seaside town of Le Francois in Martinique.

A sublime expression of exquisite style, exclusive amenities and exceptional service Plein Soleil has only 16 guestrooms and suites spread among five colourful villas. Each villa is designed in the style of traditional Martinican creole cases, or petite houses adorned with wooden fretwork. Though sharing the same architectural style, each villa is unique in its own special way, with some seemingly carved from the hillside, further accentuating the property’s transcendent union with nature.

But let’s get back to the food. You’d never know it by its artful presentation and exceptional flavor, but the meals here are prepared by a young man barely old enough to rent a car in the Caribbean. Executive Chef Nathanael Ducteil is only 25, though he displays a wizardry in the kitchen well beyond his years. A native of Martinique and former apprentice to famed French celebrity chef Alain Ducasse, Chef Ducteil combines quintessential French cuisine with the best of Creole cooking traditions to create some of the most inventive dishes this side of Paris.

Upon our last visit to Plein Soleil in November 2009, we enjoyed the treasure pictured above – perfectly prepared fresh marlin with yam gnocchi and christophines. Not surprisingly, we can’t wait to get back there in May.

Bon appetit, indeed!

Mar. 8th, 2010 | Tags: , , | View Comments
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