Recipe Corner... What To Prepare This Week Just Got A Whole Lot Tastier And Easier...

Thursday, March 01, 2018

Print this page Email A Friend!

Chargrilled Fish with Warm Pickled Vegetables

Glenroy Walker, Group Senior Executive Chef, Sandals Resorts


Serves 4


4 whole fish fillets (about 7 oz each)

Salt & freshly ground pepper, to taste

3/4 cup light olive oil

1 onion, sliced

2 cloves garlic, chopped

1 sprig thyme, chopped

1 Scotch bonnet pepper, deseeded & chopped

2 small bell peppers, julienned

2 carrots, julienned

8 okra, cut in half

4 tablespoon granulated sugar

1/4 cup white vinegar

1 tablespoon allspice berries, cracked

6 cherry tomatoes, cut in half & grilled



Preheat grill till it's nice and hot.

Season fish with salt & pepper and lightly brush with oil, then place fish on grill about 10 minutes on each side until slightly charred but not burnt. When cooked, fish should be charred crispy on the outside but flaky and tender on the inside.

In a skillet, heat remaining oil. Add onions, garlic, thyme and Scotch bonnet pepper. Sauté for 5 minutes. Add the rest of vegetables and sauté for another 3 minutes. Add sugar, vinegar and allspice, and continue cooking for 3 to 5 minutes. Remove from heat and set aside. Serve hot or warm over fish. Garnish with grilled tomato.

Chef's Notes:

The remaining portion can be stored in the refrigerator; the longer this sauce sits, the better it becomes.

This recipe pairs well with fried bammy, sweet potato, roast yam or any starch of choice.



“To-Die-For” Vegetable Rundown


Serves 4


3 tablespoons butter

1 small onion, chopped

3 stalks scallion, chopped

3 cloves garlic, minced

1/4 Scotch bonnet pepper, sliced

1 teaspoon fresh thyme

6 cups coconut milk

1 cup tomatoes, diced

1 cup potato, diced & blanched

1 cup pumpkin, diced

1 cup carrots, diced

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup broccoli, diced

Salt & freshly ground pepper, to taste

1 cup toasted coconut flakes, for garnish


In a medium saucepot over medium-high heat, melt butter and sauté the onion, scallion, garlic, Scotch bonnet pepper and thyme until onion is tender.

Add coconut milk and half the tomato, bring to a boil, reduce heat to medium and let simmer until reduced to about 4 cups of liquid.

Add all remaining vegetables and simmer until coconut milk thickens and coats them. Adjust seasoning with salt and pepper to taste, and garnish with the toasted coconut.



Yard Style Vegetable Chilli


Serves 4


1 tablespoon olive oil

1/2 onion, medium, diced

1 teaspoon thyme, chopped

1 teaspoon pimento berries (allspice), cracked

1 teaspoon ground cumin

2 tablespoons dried oregano

Salt to taste

2 stalks celery, diced

1 each small green & red bell pepper, diced

3 cloves garlic, chopped

1 cup coconut milk

2 cups tomatoes, medium, diced

1/4 cup chili powder

1 Scotch bonnet pepper, chopped

1 cup Irish potato, diced & blanched

1 pumpkin, medium, diced

2 cups cooked red beans or canned kidney beans, drained

1/2 cup cooked broad beans

1/2 cup whole kernel corn

Salt & freshly ground pepper, to taste



Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with thyme, pimento, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, and garlic.

When vegetables are heated through, add the coconut milk. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chilli with chilli powder and Scotch bonnet pepper. Stir in the potato, pumpkin, kidney beans and broad beans. Bring to a boil, reduce heat to low and simmer 20 minutes.

Stir in the corn, adjust seasoning with salt and pepper, and continue cooking another 5 minutes before serving.


Grilled Salmon with Pineapple Relish

Serves 4


4 salmon fillets (about 7 oz each)

Salt & freshly ground pepper, to taste

2 tablespoons olive oil

2 tablespoons onion, diced

2 tablespoons green & red bell pepper, diced

1 cup pineapple, diced

2 tablespoons granulated sugar

1/4 cup red vinegar

1 teaspoon Dijon mustard

1 teaspoon parsley, chopped

1 teaspoon cilantro, chopped

6 each grilled tomatoes, for garnish

1/4 cup coconut flakes, toasted, for garnish



Preheat chargrill until hot enough to grill without tearing fish.

Season fish fillet with salt and pepper and spray grill with non-stick cooking spray or lightly brush with oil. Grill fish for about 7 minutes on each side, cook to medium or let sit longer on grill if more doneness is needed.

In a medium saucepan over medium heat, add 1 teaspoon of the oil and sauté onion, peppers and pineapple until slightly tender. Add sugar, vinegar and mustard, and reduce heat to low. Cook for two minutes, then add salt and pepper to taste. Remove from heat and set aside to cool.

Add remaining oil and chopped parsley, and set aside until ready to use.




1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper � email addresses will not be published.

2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.

3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.

4. Please do not write in block capitals since this makes your comment hard to read.

5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed:

6. If readers wish to report offensive comments, suggest a correction or share a story then please email:

7. Lastly, read our Terms and Conditions and Privacy Policy

comments powered by Disqus



Today's Cartoon

Click image to view full size editorial cartoon