You know what’s better than island time? … Island cuisine!
Yummy Jerk Chicken, Seafood, fresh fruits and so much more…
At Sandals and Beaches Resorts there are as many as 21 unique culinary concepts, you’ll enjoy a level of variety, quality and creativity that’s simply unmatched anywhere in the Caribbean. Each restaurant is proudly run by world-class chefs who are as authentic as the cuisine they serve. And with six varietals of Robert Mondavi Twin Oaks® wine, your meals are always perfectly paired. Best of all, you can dine wherever and whenever you wish – all day, every day, because it’s always included and always unlimited.
Here’s a little sample of the delicious goodness you’ll find on your next Sandals or Beaches vacation getaway.
Bon appetit!
Method:
In a small saucepan over medium heat, melt the butter, then stir the flour in until well incorporated and a paste forms. Whisk in the fish stock and cook until the mixture thickens, stirring frequently. Remove from heat and allow to cool.
In a medium sauté pan over medium-high heat, heat the olive oil and add garlic and onion. Sauté until light brown in color. Add the fish and pepper, and continue to cook, stirring for 4-5 minutes. Add tom yam paste, cilantro, spring onion and chili flakes, and mix together. Incorporate the butter and flour mixture then pour in the heavy cream. Stir until well combined, then season with salt and pepper. Spread the mixture out onto a baking sheet and allow to cool completely.
Divide the mixture into 4 portions. Roll each portion into a ball, then flatten into a patty. Dip in the bread crumbs to coat well on all sides. In a large frying pan over medium heat, heat the olive oil, then add the fish cakes. Cook 4-5 minutes per side, until golden brown on the outside and cooked through on the inside.
In a medium mixing bowl combine papaya, chayote, red pepper and spring onion together. In a separate mixing bowl, whisk together the lime juice, olive oil and cilantro, and season with salt and pepper to taste. Pour over the papaya-chayote slaw and toss to coat.
In another small mixing bowl combine papaya, watermelon, honeydew, cantaloupe, mango, olive oil and lemon juice. Toss together and season with salt and pepper to taste.
Finally, in a small mixing bowl, stir together the sour cream and garlic, and season to taste with salt and pepper.
To plate, place a portion of the papaya-chayote slaw in the center of each plate. Top with a fish cake and serve the fruit salsa and garlic dip on the side.
Recipe courtesy Sandals Resorts
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