Serves 4

INGREDIENTS: Tomato Salsa

6 ripe tomatoes, finely diced
1 large bunch coriander, chopped including stalks
1 onion, finely diced
1 large clove of garlic, finely grated
Juice of 1-2 limes
2 tbsp extra virgin olive oil
Milled sea salt

INGREDIENTS: Arugula Pesto

1 ½ cups arugula, roughly chopped
1 ½ cups basil
2 cloves garlic, finely diced
1⁄3 cup pine nuts
Kosher salt
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil

INGREDIENTS: Parmesan Risotto

1 ltr vegetable stock
2 tbsp olive oil
1 small knob butter
1 large onion, finely diced
2 cloves garlic, finely diced
1 celery stalk, finely diced
400 g risotto rice
2 wine glasses, dry white wine
Salt and freshly ground black pepper
1 knob of butter
90 g Parmesan cheese, freshly grated

INGREDIENTS: Red Snapper

2 fresh caught red snapper, scaled, cleaned and filleted
Salt and pepper to taste
Oil for frying

METHOD for Tomato Salsa:

Add the first 4 ingredients to a medium bowl and combine. Add the juice from 1 lime and the oil. Mix well, then season to taste with salt and adjust lime juice if needed. Refrigerate until service.

METHOD for Arugula Pesto:

To a blender, add the arugula, basil, garlic, pine nuts, salt and pepper to taste and olive oil. Blend for at least 30 seconds. Add the Parmesan and pulse to combine. Set aside.

METHOD for Parmesan Risotto:

Heat stock in a saucepan. In a separate pan, heat the olive oil and butter. Add onions, garlic and celery; fry very slowly for about 15 minutes until softened and translucent over a medium heat. Increase heat, add the rice to the pan and keep stirring. After a minute the rice will look slightly translucent. Add the wine and continue to stir. Once the rice absorbs the wine, stir in 1 ladle of hot stock and a pinch of salt. Reduce heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding stock 1 ladle at a time, continuously stirring the creamy starch out of the rice.Allow the stock to be absorbed before adding the next ladle full. Continue to add stock until rice is cooked, but al dente. Adjust seasoning. Remove pan from heat stir in butter and Parmesan. Place lid on pan; allow to sweat for 2 minutes.

METHOD for Red Snapper:

Heat a 12-inch nonstick skillet drizzled with oil over very high heat. Just before searing, season the fish fillets with salt and pepper. Sear fillet, flesh side down for 2 minutes in the pan. Flip and cook for a further 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet on a bed of risotto, top fillet with tomato salsa and drizzle with pesto.

Serves 4-6

INGREDIENTS

1 red snapper or other suitable whole fish, about 1 ½ pounds, cleaned and scaled
1 lemon, sliced
Several sprigs of flat leaf parsley
3 bay leaves
1 tbsp. small capers
4 cups natural Barbuda sea
salt or kosher salt
¼ cup water
Extra virgin olive oil
Lemon wedges to serve

METHOD

Pre-heat oven to 375º degrees. Tuck the lemon slices, parsley, bay leaves and capers into the cavity of the fish. Set aside. Combine the salt and water in a bowl, mixing well until the salt has the consistency of damp sand. (If the mixture feels too wet, add more salt; if too dry, add a little water). Line a large rimmed baking sheet or baking dish with foil or parchment paper. Using half of the damp salt, form a bed for the fish.Place the fish on top, and pack the remaining salt over the top of it to form a covering. Bake the fish to an internal temperature of 135º-140º degrees, about 25 minutes. Use an instant read thermometer to check temperature.Remove from the oven and let stand for 10 minutes. When your fish is done, crack-open the salt crust and brush off the excess salt from the flesh. Fillet the fish and serve with lemon wedges and a drizzle of extra-virgin olive oil and enjoy!

Cambusa salt baked Snapper

Serves 2

INGREDIENTS:Red Snapper

2 (8 oz portions) Red snapper,trimmed and scored
Salt and pepper to taste
1 tsp lemon juice
3 tbsp all purpose four
2 cups oil, for frying

INGREDIENTS:Pumpkin Mash

½ lb white potatoes, peeled and cubed
1 ½ lb pumpkin, peeled and cubed
5 peeled garlic cloves
4 sprigs thyme
1 tbsp vegetable oil
¼ cup heavy cream
2 tbsp butter
Salt & pepper to taste

INGREDIENTS:Tempura Asparagus

8 asparagus spears, washed and ends trimmed
1 tbsp curry powder
2 tsp cornstarch
2 tsp baking powder
4 oz flour
½ cup club soda
½ cup ice-cold water
Oil for frying
Salt & pepper to taste

INGREDIENTS:Fruit Salsa

1 small Antigua Black pineapple,
peeled, small dice
1 mango, small dice
¼ cup grapes, quartered
¼ cup onion, finely chopped
2 cloves garlic, finely chopped
5 sprigs cilantro, finely chopped
Juice of one lemon
1 tbsp rice wine vinegar
3 tbsp olive oil
1 tbsp sugar
Salt & pepper to taste

METHOD for Red Snapper:

Season snapper with lemon juice, salt and pepper. Dredge in flour and fry until golden brown. Set aside.

METHOD for Pumpkin Mash:

Preheat oven to 400º F. Add potatoes to salted boiling water. Cook, strain
and set aside. Add pumpkin cubes, garlic, thyme and vegetable oil to a mixing bowl and toss. Place the seasoned pumpkin on a sheet pan lined with parchment paper. Roast for approx 25 minutes until soft. Remove from the oven.Transfer to a food processor. Add white potatoes, heavy cream, butter,salt and pepper to taste. Whip until smooth.

METHOD for Tempura Asparagus:

Combine all ingredients except asparagus in a mixing bowl. Whisk until smooth to form a tempura batter. Dip each asparagus spear into the batter and deep fry until golden brown.

METHOD for Fruit Salsa:

Prepare all ingredients and combine in mixing bowl.

ASSEMBLY:

Spoon a serving of pumpkin mash into the centre of each plate. Top with 4 asparagus spears. Next add the red snapper fillet and finally top with fruit salsa.