Ingredients:

• Salad:
• 2 (per serving) sweet potatoes
• 2 (per serving) oranges (peeled and cut into segments)
• 6 (per serving) palm hearts
• 1 red onion
• Small bunch of scallion
• Small bunch of fresh parsley
• Salt & freshly ground black pepper
• White vinegar
• Extra virgin olive oil

Method

1. Peel sweet potatoes and cut into 1/4 inch cubes.
2. Quickly boil in salt water – do not over cook. Drain.
3. Drain palm hearts and cut into 1/4 inch cubes.
4. Add palm hearts and oranges to the potatoes
5. Add finely diced red onion, chopped scallion and chopped parsley.
6. Marinate with salt, pepper, vinegar and extra virgin olive oil.

To arrange:

• 4 (per serving) slices smoked marlin
• Mixed garden leaves
• Sliced red peppers
• Orange segments
• Fresh dill

Together with the mixed garden leaves arrange the smoked marlin on the plate. Finish with potato salad, orange segments, peppers and picked herb.

Bottom Note:

• If smoked Marlin is not available substitute with Smoked Salmon
• Always mix potato salad while potatoes are still slightly warm.
• Caper-lime mayonnaise makes an excellent accompaniment for the smoked marlin.
• To prepare this, mix mayonnaise with chopped capers, any freshly chopped herbs, ground black pepper and lime juice to taste.

MAIN COURSE:

THAI STEAMED SNAPPER IN BANANA LEAF WITH RED CURRY SAUCE
Courtesy of Stefan Spath and Arturo Patriarca @ Couples Negril

Ingredients:

• 4 each snapper fillets (about 5oz each)
• 4 each Banana leaves, large enough to wrap snapper – if banana leaves are not available, lightly blanched spinach or pak choy leaves can be used

Curry Sauce and Marinade:

• 1 small onion - chopped
• 4 each garlic cloves – chopped finely
• 1 teaspoon chopped ginger
• 1 teaspoon coriander seeds
• 3 tbsp fish sauce
• 2 cups coconut milk
• 3 tbsp lemon or lime juice
• 2 tbsp chopped scallion
• 2 tbsp chopped fresh cilantro
• 2 tbsp sugar
• 2 each fresh Thai red chili
• 2 tbsp curry powder
• handful roughly chopped basil leaves
• zest of 1 lime (or lemon)

Method

1. For the sauce / marinade blend all ingredients in a blender until smooth (you might have to add a little extra cold water to ease blending process)
2. Place fish fillets in a shallow container and cover with about half the marinade. Cover and place in the refrigerator for abut 2-4 hours
3. In the meantime poor remaining marinade / sauce into a heavy sauce pan.
4. Add about 2 cups of water. Bring to a boil and allow to simmer for about 10 – 15 minutes (until sauce gets thick)
5. Adjust seasoning with fish sauce (for salt), extra lime juice or sugar
6. Strain and keep warm
7. Wrap seasoned fish filets in banana leaf. Secure with a skewer or tooth picks.
8. Place into a bamboo steamer (or colander) place above steaming water, cover and steam until done (about 5 minutes)

To serve:

• Cut open banana leaf with a cross cut. Pull back banana leaf.
• Place steamed rice in the center of a large entrée plate.
• Place fish on top of rice and cover with curry sauce.
• Garnish with a fresh lime wedge and finely sliced strips of red peppers.
• Serve with stir-fried vegetables or sauté leaf green veggies.

DESSERT:

MANGO CREME BRULEE
Courtesy of Stefan Spath @ Couples Negril

Ingredients:

• 5 egg yolks
• 3 ounces of sugar
• 3 ounces of heavy cream
• 3 ounces of milk
• 1 vanilla bean (cut open and scraped out)
• 1 mango
• fine/castor sugar for crust

Method

1. Combine the egg yolks and sugar and mix by hand with a whisk (do not over mix).
2. Bring the milk, cream and vanilla bean to just below boiling point.
3. Add a little milk mixture to the yolks and stir.
4. Add the yolk mixture to the rest of the hot milk and heat until just below boiling (make sure not to boil as your yolks will curdle).
5. Peel and dice mango (about ½ inch). Place into ramekins.
6. Fill your ceramics with Brule mix just below the rim and place them on a baking sheet.
7. Place the baking sheet carefully in the preheated oven (350*F) and fill the sheet with water (Ramekins should be ¾ submerged in water).
8. Bake until firm (about 20-30 minutes).
9. Chill overnight in refrigerator.
10. Just before service dust with very fine sugar. Caramelize top either with a blowtorch or under the overhead broiler until golden brown. (This process needs to go fast as otherwise your Crème Brulee will go soft)
11. Garnish with a piece of fresh mango and a mint tip.
12. Serve immediately.