We’re sharing a quick and easy recipe created by Sandals Negril Executive Sous-Chef Kevin Campbell. Seafood lovers will, we’re sure, appreciate this tasty dish. Enjoy!

(Photos: Lionel Rookwood)

Coconut Crusted Snapper with Carrot reduction, caramelised orange slices and micro greens

Ingredients:

4oz snapper

2oz shredded coconut

4oz flour

1 egg (beaten)

1 Scotch bonnet pepper (chopped)

A pinch of salt and black pepper

Juice of 2 limes

Extra virgin olive oil (for frying)

Method:

Wash fish with some lime juice, then season with salt, black pepper and chopped Scotch bonnet pepper (to taste).

Drench in 2oz flour followed by beaten egg.

Mix remaining flour with shredded coconut, and use it to coat the fish.

Sear in a skillet until golden brown on each side. You may finish in the oven at 250-300 degrees F for five minutes if desired, and garnish with shredded coconut to finish.

For carrot reduction

Ingredients:

1 carrot

1/4 cup vegetable stock

Salt and pepper

Method:

Boil carrot in vegetable stock, then purée until you get a smooth paste.

Add the purée to a saucepan and reduce for 10-15 minutes. Season with salt and pepper to taste.

For Caramelised Orange

Ingredients:

1 orange (sliced)

Greens of your choice (diced)

2 tsps sugar

Method:

Sprinkle sliced orange with sugar and place in the oven for 10 minutes at 350 degrees F. Use as a garnish with greens when complete.

Beaches Sandy Bay Executive Sous-Chef Percival J Patterson shares this delightful recipe, which is as eye-catching as it is delectable. Enjoy!

(Photo: Lionel Rookwood)

Tropical Green Garden Shrimp Salad

Ingredients:

6 poached shrimp

3-4 Romaine lettuce leaves

2 tomatoes (cut into wedges)

1/2 cucumber (thinly sliced with a vegetable peeler)

4 orange segments

3 lime wedges

1oz each colourful assorted julienned vegetables (of your choice)

Method:

Place lettuce leaves and assorted vegetables in bowls of iced water, then drain and assemble on a serving plate. Roll up cucumber slices and place them strategically around the edges. Add poached shrimp and tomato wedges to the centre, then top the arrangement with julienned vegetables. Drizzle with balsamic reduction and top with cocktail sauce. Serve and enjoy.

For Cocktail Sauce

Ingredients:

3 tbsps horseradish

2 tbsps lime juice

Salt and pepper to taste

1 tsp white wine

1 tsp crushed red pepper

1 tsp pepper sauce

6 tbsps tomato ketchup

Method:

Combine all ingredients in a bowl and season with salt and pepper to taste.

For Balsamic Reduction

Ingredients:

1 cup black vinegar

8oz sugar

3oz cornstarch

Method:

Pour vinegar into a pan, and over a medium flame gradually add sugar for sheen and cornstarch to thicken. Stir occasionally, leaving the mixture on the flame for 15-20 minutes. Set to cool and use for drizzling.

If you’re a fan of red meat, then chances are a good steak is always a welcome treat. Today Thursday Food shares a juicy steak recipe courtesy of Craig Wilson – Executive Sous-Chef at Grand Pineapple Beach Resorts in Negril.

(Photos: Lionel Rookwood)

Grilled Beef Tenderloin wrapped with flour tortillas au jus served with mushroom potato and garden vegetables

Ingredients:

3oz beef tenderloin

2 tsps extra virgin olive oil

1 clove garlic

3 pimento seeds

1 large onion (cut into rings)

A pinch each of chopped escallion, Cajun pepper, cracked pepper and thyme

Salt and pepper to taste

Method:

Season beef tenderloin with all the ingredients, and set aside to marinate for 15 minutes. Grill to perfection along with onion rings. Top with onion rings and serve with a mushroom potato and steamed vegetables of your choice.

For mushroom potato

Ingredients:

2 medium-sized Irish potatoes

2 tsps butter

Method:

Cut potatoes into mushroom shapes, then blanch for 10-15 minutes; be sure to add salt to taste. Remove from flame, drain and top with butter. Bake for five minutes at 350 degrees F and serve with tenderloin and garden vegetables.

Grand Pineapple Beach Resorts Executive Chef Leroy Sewell is renowned within the culinary industry for his innovative interpretations of traditional Jamaican meals. Thursday Food shares his mouth-watering curried chicken dish. Try it at home today, your family will certainly be asking for seconds.

(Photos: Lionel Rookwood)

Curried Firefly Chicken Breast stuffed with cabbage and cheese

Ingredients:

3oz chicken breast

1 tsp curry powder

A pinch each of salt and pepper

1 small Scotch bonnet pepper (chopped, optional)

A pinch of thyme

2 tsps extra virgin olive oil (for frying)

1 tsp chopped escallion

1 clove garlic

1/4lb cabbage (chopped)

3 tsps cheddar cheese

Method:

First, season the chicken breast, then using a de-boning knife, punch a whole in the centre and stuff it with the cabbage and cheddar cheese. Allow it to marinate for 15 minutes. Sear in a very hot frying pan on both sides until golden, (no more than three minutes). Transfer to oven for 10 minutes at 350F Remove from oven, slice and serve with curry sauce.

For curry sauce

Ingredients:

Au jus (gravy from the chicken)

4 tsps coconut milk

1 tsp curry powder

4 tbsps flour

Method:

Combine all the ingredients to make the roux and stir over a medium flame until smooth. Serve with chicken breast.

Thursday Food shares an interesting take on a traditional Jamaican dish created by Beaches Negril Executive Sous-Chef Ralston Grant. Enjoy!

(Photo: Lionel Rookwood)

Saltfish and Green Banana Salad with Lime Dressing

Ingredients:

1 cup saltfish (boiled, picked)

6 small boiled bananas

1 tsp each sweet peppers, onions, carrots and parsley (chopped)

1 tbsp extra virgin olive oil

1 tsp vinegar

1 tsp lime juice

1/2 tsp honey

1 large tomato (for the crown)

Salt and pepper to taste

Method:

Boil bananas until tender, and cut into pieces.

Sauté saltfish in olive oil with chopped seasoning. Add salt and pepper to taste.

Using a knife and spoon, cut out and hollow the tomato to use as a serving shell or crown.

Combine all ingredients in a bowl and assemble inside the tomato crown.

Garnish as desired and serve.