Janet Silvera, Senior Gleaner Writer

Jerked seasoned snapper stuffed with lobster is just one of the many dishes that André Dixon likes to eat at Christmas. - photo by Janet Silvera

WESTERN BUREAU:

Have you ever wondered what chefs and popular personalities like to eat on Christmas day? And how about their favourite item on the day's menu? Do they jump right into the preparation or do they sit back and enjoy the fruits of someone's labour? Let's find out.

André Dixon, chief operating officer (COO), of Island Entertainment Brands, operators of Margaritaville Caribbean is guided by three things when cooking.

Mise en place (meez ahn plahs), a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc., before cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals quickly and effortlessly.

Second, as often as possible he marinates and pre-seasons.

And third, to develop new recipes. Today's chefs are going with unconventional wisdom, adding things that people would never add to a recipe.

Having started his culinary career in the U.S. Air Force, where he also served as Korean linguist, the transplanted Jamaican has mastered the art of preparing both Thanksgiving and Christmas dinners and his bachelor pad is the busiest during those periods.

He invited us into his home and for a peek into what he will enjoying on Christmas day, what he prepared for the Food page at his home in Montego Bay.

Jerked Red Snapper stuffed with lobster - Serves four.

INGREDIENTS

Your favourite jerk seasoning mixture

1 small cooked lobster tail

1 yellow sweet pepper

1 red sweet pepper

6 small okra pieces

1 large whole red snapper

METHOD

Wash and clean the inside of the peppers and cut into 1/4 inch slices. Wash and cut okra pieces in half. Season all with a dash of salt and pepper and set aside.

Dice cooked lobster tail and set aside.

Clean and scale fish and wash thoroughly, ensuring that an incision is in the belly of the fish from underneath the gills to the tail.

Roll the fish around in the jerk seasoning, making sure to get plenty of the seasoning inside the belly of the fish. Fill the inside of the fish with the peppers, okra and lobster pieces and wrap the fish in aluminium foil. Refrigerate for a minimum of eight hours.

Remove fish from fridge for half an hour and pre-heat oven to 350F.

Place foil wrapped fish into a shallow pan and bake for 40 minutes. Remove and cool.