Nashauna Drummond, Staff Reporter
Executive chef Dennis McIntosh serves Pan Seared Island Spiced Snapper St. Mary Garden Salad, Lime Vinaigrette and Papaya Salsa to guests during Couples San Souci's healthy lifestyle month. - CONTRIBUTED PHOTOS
THE CRASHING of the waves of the nearby beach drowned out the sizzling of delicious but healthy food at the Bella Vista at Couples San Souci Hotel recently.
The hotel dedicated the month of May to the art of a healthy lifestyle. There were healthy cooking demonstrations, yoga and meditation, purifying and cleansing the body and body sculpting.
During the first week, executive chef Dennis McIntosh, demonstrated to guests the art of preparing quick and easy yet healthy meals.
As part of their healthy lifestyle month (May), Dennis McIntosh featured delicious dishes designed to maximise the healing process of the body.
Pan Seared Island Snapper St. Mary Garden Salad Lime Vinaigrette and Papaya Salsa.
The fish is marinated in fresh lime juice with scallion, garlic, thyme and pimento.
INGREDIENTS
1 pound snapper fillets cut
length wise into four strips.
2 fresh limes juiced
2 stalk of scallion sliced
2 clove of garlic chopped
1 oz olive oil
Chopped thyme
Pimento Powder
Salt
White pepper
METHOD
1. Combine lime juice, scallion, garlic, and thyme in a mixing bowl and add the fish fillets with a little olive oil.
2. Sprinkle with salt and pepper then coat with pimento powder. Heat a skillet and sear the fish flesh side down first then skin side this should take about two minutes on both sides, remove and keep warm.
For the Garden Salad
2 heads of mixed lettuce
1/2 cucumber sliced
2 tomato sliced
1 sweet pepper julienne
1 local lettuce
Set-up
Arrange the salad on a plate drizzle with the dressing, place the fish on top of the salad and finish by adding the papaya salsa on the fish.
For the Lime Vinaigrette
Whisk together thoroughly 150 ml olive oil, 1 table spoon wine vinegar, 2 tablespoon lime juice, 1 teaspoon French mustard and chopped scallion
For Papaya Salsa
2 finely diced Papayas
1 chopped seeded scotch bonnet
1 finely diced red onion
1 finely diced red pepper
1 bunch chopped coriander
2 limes juiced
Combine all ingredients in a stainless steel bowl and keep chilled.
Steamed Seafood in Banana Leafy Garlicky Pumpkin Butter Sauce
8 shrimps
8 scallops
4 2 oz red snapper sliced (or
fish of your choice)
8 oz Julienne of carrots,
onions, chocho, scallion
2 cloves garlic diced
chopped thyme
4 banana leaf cut in
four-inch square
12 cocktail sticks
infused fish stock.
METHOD
In a sauce pan filled with fish stock add a scotch bonnet pepper, bunch of thyme, onion, ginger root, bay leaf and six pimento berries.
Bring to the boil; place the bamboo steamer over the sauce pan and cover. On the banana leaf place a heap of julienne of vegetables followed by the seafood season to taste and fold the banana leaf to make a package ready for steaming.
Cook for about 10-12 minutes or until ready.
Serve with light garlic and pumpkin butter sauce.
Garlic pumpkin sauce
Ingredients and method
1 cup white wine reduced
Add butter and lime juice
Cooked and crushed pumpkin
Heavy cream
Pinch salt and pepper. Let sauté.
Add three spoon pumpkin purée.
