Place the fish in a bowl. Mix the onions, chives, sweet pepper, tomatoes, thyme, lime juice and rum together and pour over the fish. Leave to marinate for 1 hour, turning frequently. Melt the butter in a saucepan, add the garlic and sugar and heat until they7ust begin to bubble. Fry the fish in the mixture, add the marinade, Worcestershire sauce, stock and salt and pepper to taste. Lower the heat, cover and simmer for 20 minutes. Serve with lime wedges. Serves 4

Recipe by: Chef Laurel-Ann Morley, Author of Cooking with Caribbean Rum.

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Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Preparation for Sauce: Put onion, white wine and cilantro stems into a heavy based saucepan, boil and reduce to a syrup and add fish stock and coconut milk. Reduce until a sauce like consistency and strain into a clean pan. Gradually whisk in cold butter and cilantro leaves

Preparation for Fish: Season the fillets well. Drizzle with clarified butter and top with lime slices. Wrap and fold into banana leaf pieces. Bake on a greased tray at 400ºF for approx. 7 minutes depending on the thickness of the fish.

Recipe by: Executive Chef Janice Ryan – Montpelier Plantation Inn, Nevis

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Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.

Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.

Pour (or squirt) a squiggle (about a Tbs) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.

Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.

VARIATION: Place the filled peppers briefly under a broiler to lightly brown the tops.

Recipe by Chef Bill Wavrin

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