Food and Drink Guide Antigua Barbuda » Snapper

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

Pan-seared Red Snapper with Banana Ketchup served with Vegetarian Pepperpot served in Green Plantain Crisps

F&D Antigua — Thu, 28 Jan 2016 19:28:58 +0000

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.

Serves 4

INGREDIENTS for Pepperpot

2 tbsp vegetable oil
½ cup yellow onion, fine diced
1 tsp thyme leaves
1 stalk celery, fine diced
4 cloves garlic, crushed
1 each small yellow, red, green sweet peppers, fine diced
2 tomatoes, diced
1 tbsp tomato paste
3 oz zucchini, diced
3 oz yellow squash, diced
2 oz butternut squash, peeled and diced
1 cup eggplant, diced
1 cup okra, sliced
2 cups spinach (frozen), chopped
2 oz pumpkin, peeled and diced
1 ½ cups sweet potato, peeled and diced
Salt & pepper to taste

INGREDIENTS for Banana Ketchup

1 tbsp olive oil
1 tbsp shallots, fine diced
2 cloves garlic
1 tbsp fresh ginger, grated
1 tsp ground turmeric
¼ tsp ground Allspice
2 ripe bananas, mashed
1 tbsp white vinegar
1 tsp honey
1 tbsp Cavalier Rum
2 tbsp soy sauce
Kosher salt to taste

INGREDIENTS for Plantain Chips and Red Snapper

2 green plantains, peeled
Oil for frying
4 red snapper fillets
2 tbsp olive oil
1 cup rice flour
Salt and pepper to taste

GARNISH

4 sprigs of micro salad greens

METHOD for Vegetarian Pepperpot

In a large saucepan, heat oil over medium heat. Add the onion, thyme, celery and garlic. Cook, stirring often, until the onion and celery has softened, about 4 minutes. Stir in the peppers, tomatoes, tomato paste, zucchini, and squashes. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Increase heat and stir in the eggplant, okra, spinach, pumpkin, and sweet potato. Bring to a boil cook for 5 minutes. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20 minutes. Season to taste.

METHOD for Banana Ketchup

Heat oil in saucepan over medium heat. Add onions and cook until softened. Add garlic, ginger, turmeric, and all spice and cook until fragrant, about 30 seconds. Stir in bananas, vinegar, honey, rum, soy sauce, and salt; bring to simmer. Reduce heat to low, cover,and cook for 15 minutes, stirring often. Remove from heat and let cool.Transfer ketchup to a food processor and process until smooth. Thin with water if needed to achieve ketchup like consistency. Adjust seasoning to taste. Transfer to an airtight container and refrigerate for up to two weeks.

METHOD for Green Plantains

Thinly slice plantains lengthwise on a mandoline. Join two slices together by pressing the ends together. Wrap into a circle and join the other two ends.Repeat process to form 4 plantain circles. Deep fry plantain until crispy.

METHOD for Red Snapper

Season snapper fillets and set aside. Heat olive oil in a skillet over a medium heat. Coat snapper fillets both sides in rice flour. Fry starting skin side down for 2-3 minutes each side.

S. Pellegrino Cooking Cup Of The Caribbean at the Antigua Classic Yacht Regatta, yacht owner’s party.

To Serve:

Place one plantain mould in the centre of each plate. Fill with ½ cup pepperpot. Top mould with red snapper and spoon on banana ketchup. Garnish with micro greens.

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