By Executive Chef Colleen Simpson
Caribbean Chowder
Caribbean Conch Chowder
Curried Codfish with Johnny Cakes
by Chef/Owner Selwyn James
A nice Antiguan lunch ~
Mango Seafood Water with Pepper Sticks
Appetizer by Chef Brian Samuel
A mango infused seafood soup – an explosion for your taste buds.
Green Banana Salt Fish Balls with Breadfruit and Vegetable Salad
Appetizer by Chef Gwen Tonge
This recipe is in Loving Memory of Cooking Magic TV Presenter Dame Gwendolyn Tonge. Auntie Gwen as she was fondly known wrote one of the first collection of Antiguan & Barbudan recipes with her traditional Cooking Magic books.
Pan-seared Red Snapper with Parmesan Risotto, Tomato Salsa and Arugula Pesto
Recipe by Head Chef Angella Joseph
Boom at Gun Powder House
A delectable Pan-seared red snapper, with Parmesan Risotto, Tomato Salsa and Arugula Pesto.
Lobster Au Gratin served with Fresh Coconut Milk Rice
Recipe by Head Chef Wentworth Barnes
Pillars Restaurant at The Admiral’s Inn, Nelson’s Dockyard National Park, Antigua
To Help conserve Spiny Lobster as one of our favourite seafood resources Antigua & Barbuda have introduced closed seasons for fishing this species.
Crispy Deep-Fried Louisiana Gulf Shrimp with Avocado Aioli, Red Onion Gastrique and Wadadli Beer BBQ Sauce
Recipe by Private Chef/Caterer Albert Creese
Chef4Rent Events
Enjoy this great Caribbean appetizer with a Southern Twist.
Chef Albert Creese can be booked for as a private chef for weddings and private occasions.
Fettuccine Con Gamberoni All’italiana Italian Fettuccine with Jumbo Shrimp
Recipe by Cristian Cristicchi
Ticchio Italian Food & Wine Restaurant
A traditional Italian dish prepared with ingredients sold at Ticchio. Best served with 2013 Jermann Sauvignon, Friuli-Venezia Giulia, Italian wine.
Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps
Recipe by Executive Sous Chef Rodrick Beazer
Curtain Bluff Resort
A delectable pan-seared red snapper, served with Antiguan pepperpot, banana ketchup, plantain crisp and locally grown sundried tomatoes.
Antiguan Fish Broth
Recipe by Chef Marvin George
Hermitage Bay Resort
This extremely healthy recipe uses no oil or butter and the fish is gently cooked in the seasoned broth keeping it moist and not masking the delicate flavour of the fish.
Lentil-Butternut Squash Risotto with Spiny Lobster Tail
Recipe by Executive Chef Mitchell Husbands,
The Bay at Nonsuch Bay Resort
An Italian recipe with a Caribbean twist
Salt Crusted Whole Baked Fish
Recipe by Chef Alessandro Moncada and Riccardo Giuli
Cambusa Italian Restaurant and Bar
This technique of baking fish is simple and produces an exceptionally moist, perfectly seasoned fish with little effort.
Grilled Wahoo with Mango Pineapple Sauce
Recipe by Chef Nigel Joseph,
Nigel’s Restaurant and Bar – Formally, The Blu Pineapple Restaurant and Bar, Trade Winds, Antigua
Locally line-caught Wahoo fish steak
Pan-fried Red Snapper with roasted garlic, pumpkin and potato mash, curry tempura asparagus topped with a fruit salsa
Recipe by Tutor and Private Chef Kahyeme Benjamin
Antigua and Barbuda Hospitality Training Institute
Red Snapper is a favourite Caribbean fish with many recipe combinations.
Alaska Seafood Salad with Avocado & Garden Salad
Recipe by Executive Chef Nickey Hansen
The Boom Restaurant at the Gunpowder House
A light lunchtime seafood salad
Island Seafood Platter served on River Pebbles with scallops, crayfish, snapper, coconut shrimp & plantain crusted lobster
Recipe by Sous Chef Rochelle Anthony
Local Line-caught Smoked Marlin Sweet Corn Blini, Grilled Chorizo & Zucchini, Sweet Corn & Horseradish Salsa
Recipe by Chef/Proprietor Alex Grimley
Sheer Rocks Restaurant
Light appetizer using locally smoked fish.
Layered Tuna Tartare with Avocado, Mango and Radish Salsa
Recipe by Executive Chef Juan H.Gilt
Pillars Restaurant at The Admiral’s Inn Hotel
Local-line caught tuna locally grown avocados and mangoes make up a stunning appetizer dish
Italian Fettuccine with King Prawns
Recipe by Chef CRISTIAN CRISTICCHI,
Ticchio Italian Food and Wine
A traditional Italian dish with a contemporary twist.
Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam
Recipe by Chef Christopher Terry,
Line Chef at Jumby Bay Rosewood Resort
A delicious Caribbean fish recipe with a contemporary twist.