Food and Drink Guide Antigua Barbuda » seafood

Mango Seafood Water with Pepper Sticks

F&D Antigua — Mon, 17 Jul 2017 15:39:06 +0000

Appetizer by Chef Brian Samuel

A mango infused seafood soup – an explosion for your taste buds.

PREPARATION TIME: 20mins.

COOKING TIME: 30mins. SERVES: 6

INGREDIENTS: Seafood Water

4 ripe Tommy Atkins mangoes
1 large onion, diced
1 large red onion, diced
1 celery stalk, chopped
4 oz (110 g) red snapper fillet
1 cup shrimp shells from peeled shrimp
4 tbsp turmeric
Pat of butter
18 scallops
3 dozen local cockles or green shell mussels
2 tbsp cilantro (coriander), chopped
1 tsp thyme, chopped
18 large shrimp, peeled, tail-on
18 calamari (squid) rings

INGREDIENTS: Pepper Sticks

2 cups (240 g) flour
1/4 cup (60 ml) grated Parmesan
1⁄4 cup (60 ml) olive oil
4 tbsp ground black pepper
1⁄4 cup (60 ml) water
Salt to taste

METHOD: Mango Seafood Water

Wash and peel the mangoes and roughly cut the flesh off the seeds. Place in a large saucepan with skin and seeds. Cover with water and add diced onion, celery, snapper fillet, shrimp shells and turmeric. Simmer over medium heat until reduced by half. Cool slightly and remove mango seeds and skin, leaving the cooked mango and all other ingredients. Pour into a blender with a pat of butter. Blend until smooth and strain liquid through a fine sieve. In a large saucepan, add the mango liquid to the scallops, cockles/green shell muscles, shrimp and calamari. Add the cilantro and thyme. Simmer until shells are open and seafood is cooked. Adjust seasoning with salt and pepper to taste.

METHOD: Pepper Sticks

In a medium bowl, combine the flour, Parmesan, oil and black pepper and make a well in centre of the mixture. Add water and knead into a firm dough. Roll out the dough and cut into strips. Place on a non-stick cookie sheet and bake in a preheated oven until golden brown.

To Serve

Spoon the seafood water into large bowls and serve with pepper sticks.

Mango Seafood Water with Pepper Sticks

Michael Anthony – Sushi Chef, Sugar Ridge Hotel

F&D Antigua — Tue, 27 Oct 2015 20:20:18 +0000

Michael Anthony – Sushi Chef

Sugar Ridge – Sugar Club Restaurant

In Japanese culture, sushi is considered to be an art form because its appearance is just as important as how it tastes.

Mike Anthony has been training for the last 3 years at Sugar Ridge to craft great sushi. He is now the Sugar Club’s young, but extremely passionate sushi chef. Embracing a positive attitude, nothing pleases him more than making beautiful food.

Mike Anthony sushi chef at Sugar Ridge Hotel

His sushi creations will amaze and inspire; from panda bear faces, to love hearts and intricate patterns – Mike is always keen to learn and experiment with new techniques. In 2014 he was the 3rd place winner of the annual Mango Menu Chef’s Competition. Mike is a testament to the fact that talent matters, but if you are willing to work hard and develop your talent you can reach the next level.

Michael Anthony Sushi Sugar Club Antigua

The Dynamite is one of the most popular sushi combinations on the Sugar Ridge menu. Jumbo shrimps are crusted with deep fried tempura batter and rolled with avocado, and cucumber. This season Mike has added a new creation to his sushi menu – the Four Seasons Makimono Rolls have quadrants filled with fresh tuna, avocado, salmon and rice all rolled together with Nori black seaweed.

Antiguan Fish Broth

F&D Antigua — Wed, 22 Jul 2015 18:59:22 +0000

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.

Read more about the Demonstrations and classes here

Serves 6

INGREDIENTS

2lbs filleted Mahi Mahi or Grouper, cubed 1 celery stalk, thin sliced
1 small red onion,
sliced 1⁄2 red pepper,
julienne 1⁄2 yellow pepper, julienne
Sprig thyme 2 cloves garlic,
crushed Small bunch scallion,
diced 5 green bananas,pre-boiled & peeled
1⁄2 lb okras,blanched, ice-bathed,drained & sliced Sea salt & pepper to taste

Antiguan Fish Broth

METHOD

Season Mahi Mahi cubes with sea salt & pepper. Set aside. Bring a large soup pot of salted water to boil. Add celery, onions, peppers, garlic and thyme to pot and stir. Slice bananas into 1⁄2 inch rounds and add to the broth. Bring back to boil and reduce heat. Add the fish, cook on a low heat for a further 5 minutes.

Antiguan Fish Broth

Alaska Seafood Salad with Avocado & Garden Salad

F&D Antigua — Wed, 24 Jun 2015 13:44:58 +0000

Recipe by Executive Chef Nickey Hansen

The Boom Restaurant at the Gunpowder House

A light lunchtime seafood salad

Serves 4

INGREDIENTS:Seafood

1 lb large uncooked shrimp
1 lb smoked salmon
½ tbsp olive oil
2 tbsp fresh lime juice
1 clove garlic, minced
salt & black pepper
Ingredients: Dressing
¼ cup orange juice
¼ cup lime juice
¼ cup rice vinegar
1 tsp Dijon mustard
¼ cup olive oil
Salt and pepper, to taste

INGREDIENTS:Salad

8 cups salad greens
¼ small red cabbage
A few arugula leaves
20 cherry tomatoes,halved
1 avocado, diced
8 sprigs basil to garnish
1 tbsp black and white sesame seeds

METHOD for Seafood:

Mix oil, lime juice, garlic, salt and pepper in a large ziplock bag. Add shrimp, seal and chill for 15 minutes. Heat a griddle pan over high heat. Sear the shrimp for 1 minute each side, and then remove from pan. Drizzle remaining lemon juice over salmon. Set aside seafood.

METHOD for Dressing:

Prepare dressing by whisking orange juice, lime juice, rice vinegar, Dijon mustard and olive oil. Add salt and pepper to taste.

ASSEMBLY:

Toss salad greens and arugula with ½ the dressing. Arrange 2 cups of salad on each plate. Add tomatoes and avocado. Top with seafood. Serve remaining dressing on the side. Garnish with basil and sesame seeds.

Island Seafood Platter served on River Pebbles with scallops, crayfish, snapper, coconut shrimp & plantain crusted lobster

F&D Antigua — Sat, 20 Jun 2015 00:49:13 +0000

Recipe by Sous Chef Rochelle Anthony

Sandals Grande Antigua Resort & Spa

Beautifully presented appetizer with local seafood ingredients

Serves 4

INGREDIENTS:Drawn Butter

1 cup butter
2 garlic cloves, crushed
2 seasoning peppers, roughly chopped

Ingredients: Seafood

1 tbsp vegetable oil
4 crayfish
4 large scallops
4 (2 inch) cubes of filleted red snapper
½ cup plantain chips, crushed
4 lobster medallions
1 tbsp unsweetened coconut flakes
4 large shrimp (deveined)
2 tbsp mango coulis
2 tbsp pineapple coulis
4 dried lemon slices
Few sprigs of fresh herbs
Salt & pepper to taste

GARNISH

20 smooth river pebbles

METHOD for River Pebbles:

In a saucepan boil river pebbles in water for 10 minutes. Turn off heat
and leave pebbles sitting in hot water until service.

METHOD for Drawn Butter:

Place the butter, garlic, seasoning pepper in a small saucepan and bring
to just boiling point over medium high heat. Remove from heat and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour into a serving bowl taking care not to include the watery liquid in the bottom of the pan. Reserve.

METHOD for Seafood:

Season all seafood with salt and pepper. In a small frying pan heat oil over a medium-high heat, quickly sear the crayfish, scallops and snapper cubes.Crush the plantain chips and coat the lobster medallions on one side with chips. Coat shrimp in coconut flakes. Sear lobster and shrimp in hot oil. Drizzle the reserved drawn butter over seafood.

ASSEMBLY:

Remove pebbles with tongs from saucepan and arrange 5 on each serving plate. Drizzle plates with mango and pineapple coulis. Balance one piece of seafood on each of the pebbles. Garnish with dried lemon slices, and sprigs of fresh herbs. Last but not least, enjoy! P.S. Please don’t eat the pebbles!

Rochelle Anthony seafood platter Sandals Grande Resort Antigua

Garlic-Herb Seared Grouper with Sweet Potato Custard and a Seafood Foam

F&D Antigua — Thu, 27 Mar 2014 17:33:52 +0000

Recipe by Chef Christopher Terry,

Line Chef at Jumby Bay Rosewood Resort

A delicious Caribbean fish recipe with a contemporary twist.

INGREDIENTS SWEET POTATO CUSTARD:

1 cup sweet potatoes, peeled, boiled & mashed
1 cup of milk
2 tbsp. brown sugar
2 egg yolks, beaten
½ tsp. salt
1 tsp. cinnamon
1⁄4 tsp. nutmeg

INGREDIENTS: GROUPER

4x 6 oz. of grouper fillets
200g butter
½ onion, roughly chopped
4 cloves garlic, crushed
Sprig of rosemary and thyme
Salt and Pepper

INGREDIENTS: SEAFOOD FOAM

1 cup fish stock
1 ½ cup olive oil
Salt and pepper to taste

Line Chef Christopher R. Terry

METHOD Sweet Potato Custard:

Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean.

METHOD Grouper:

Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness.

METHOD Grouper:

Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish