Wednesday, November 19, 2014

Flavor Tour Recipes Camana Bay Grand Cayman

Yesterday I blogged about the "Flavor Tour" in Camana Bay on Grand Cayman. The tour has become quite popular with Caribbean food aficionado's. 

The focus of today's post are featured recipes from two popular restaurants located in Camana Bay. Both restaurants offer a varied menu, and I've included links to both.

Grilled Lionfish Tacos 

Makes 12 tacos 

  • 12, 3-ounce lionfish filets, skin on and pin bones removed 
  • 1 tablespoon extra virgin olive oil 
  • 1 teaspoon of kosher salt 
  • ½ teaspoon freshly-cracked black pepper 
  • 12 corn tortillas 
  • 1 large tomato, diced 
  • 1 cup scallions cut on the bias 
  • 1 cup picked cilantro leaves 
  • Juice of one lime 
  • ¼ cup Herb Mayonnaise (recipe below
  • 2 ripe avocados, halved and sliced 
  • ½ cup shaved radishes 
  • 3 limes cut into wedges 

Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat. Drizzle the lionfish filets with olive oil and season with salt and pepper. Grill skin side down for 3 minutes. Leave them alone; the filets will stick to the grill if tried to turn too soon. Once they have developed nice grill marks flip gently with a fish spatula to finish cooking for 1 minute on the other side. Remove from the grill to a platter while you warm the tortillas 

Pour 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket. Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the fire and let stand, covered, for 15 minutes. If you wish to keep the tortillas hot for up to an hour, slip the steamer into a low oven or reheat the water periodically. 

To assemble, toss the tomato, scallion, and cilantro in the lime juice. Spread the herb mayonnaise on the corn tortillas, layering each with a filet, the sliced avocado and salad mix, topping with the shaved radish. Serve with lime wedges. 

Herb Mayonnaise -  ( Makes 2 Cups )

  • 2 cups mayonnaise 
  • ¼ cup basil 
  • ¼ cup parsley 
  • 1 clove garlic 
  • ½ teaspoon cracked black pepper 

Combine all ingredients in a food processor and blend until smooth. 

Scotch Bonnet Risotto 

  • 1 bag carnaroli rice 
  • 1/2 pound butter 
  • 1 bunch thyme 
  • 2 scotch bonnet pricked with a fork 
  • 4 seasoning peppers minced 
  • 3 quart coconut milk 
  • 1 quart chicken stock 
  • 1 large yellow onion diced 
  • 4 cloves garlic minced 

In a large pan sauté onions, garlic and seasoning peppers in the butter until the onions become translucent then add the carnaroli rice and stir constantly for 5 minutes until all rice in coated in the butter. 

Combine the thyme, scotch bonnet, coconut milk and chicken stock and bring to boil in separate pot. Slowly add the coconut milk and chicken stock mixture little by little while continuing to stir - continue this process until the rice is cooked. Remember don't stop stirring or else the rice will burn and when finished add salt and pepper to taste. 

Mango Vinaigrette 

  • 1 cup rice wine vinegar 
  • 3 cups grape seed oil 
  • 1/2 cup sugar 
  • 2 mango diced 
  • 1 shallot minced 
  • 1 tablespoon whole grain mustard 
  • 1 garlic minced 
  • 1 bunch cilantro minced 
  • 1cup red wine vinegar 

Add all ingredients but the oil and cilantro into a blender and turn it on high then turn the blender on low and slowly add the oil into the dressing then stir in the chopped cilantro and add salt and pepper to taste. Serve with a piece of fish preferable snapper seasoned with salt, pepper, cumin and coriander and it's ready to serve! 

(ˆ◡ˆ) Tomorrow it's cocktail recipe time at Camana Bay!   

Happy Travels,

Source: Savannah Duncan - The Wilbert Group

No comments:

Post a Comment