At Ease in the Gallery

By admin ~ April 30th, 2013. Filed under: At Ease.

At Ease

Enjoy this classic Bahamian menu. It’s the perfect spread for island weekends!

Conch Salad in Endive

Preparation time: 40 minutes Chilling time: 1 hour
Serves: 6-8
3 conch, cleaned and pounded thin 1 small Vidalia onion, chopped
1 red or yellow pepper, chopped
1 Jalapeño pepper, minced
1 large tomato, seeded and chopped
1⁄2 c. fresh lime juice
1 tsp. hot sauce
2 Tbsp. fresh cilantro
4 Belgian endives, ends trimmed and leaves separated
Salt and pepper

Dice conch and combine with next 4 ingredients. Add lime juice and hot sauce, stir in cilantro. Refrigerate one hour. Season with salt and pepper to taste. Serve on Belgian endive.

Grilled Grouper in Foil

Preparation time: 20 minutes Cooking Time: 10 minutes Serves: 6
1 1⁄2 lbs. fresh grouper filets (6 filets) 1 Vidalia onion, sliced
1 red pepper, julienned
2 cups grape tomatoes, halved 1⁄2 c. green olives, sliced
2 Tbsp. extra virgin olive oil
2 Tbsp. rice vinegar
1 c. fresh basil, chopped 12 sprigs fresh thyme Salt and pepper to taste
6 sheets aluminum foil cut 12” x 12”

Season grouper with salt and pepper. Lay foil out on work surface. Spread equally onion, red pepper, tomatoes, olives on each foil sheet. Lay grouper on top of vegetables. Drizzle with olive oil, vinegar, place herbs on top, and seal foil tightly around each piece of fish. Grill 8 minutes over medium-high heat. Remove from heat, let sit 10 minutes, then open and serve.

Bahamian Rice

Preparation time: 20 minutes Cooking time: 26 minutes
Serves: 6
4 slices bacon, chopped into 1″ pieces 1 Tbsp. butter
1 small onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and chopped 3 c. long grain rice
2 Tbsp. tomato paste
51⁄2 c. water
1 Tbsp. fresh lime juice
2 c. cooked pigeon peas
1⁄3 c. fresh parsley, chopped
2 Tbsp. fresh thyme
Salt and pepper

In large pot, cook bacon over medium heat until crisp. Drain all but 2 tablespoons of fat. Add butter, onion, garlic, green pepper, and sauté 6 minutes. Add rice and tomato paste, stir to coat. Add water, cover, bring to boil, reduce heat, and simmer 15-20 minutes. Add parsley, thyme, and season with salt and pepper to taste.

Pineapple Rum Parfaits

Preparation Time: 30 minutes Cooking time: 20 minutes Serves: 6
1⁄4 c. butter
1⁄2 c. brown sugar
1⁄2 tsp. cinnamon
1⁄4 c. dark rum
1 ripe pineapple, peeled, cored and cubed
1 c. heavy whipping cream
1 tsp. vanilla
1 angel food cake, torn into 2″ pieces Fresh mint, optional Melt butter in a large skillet. Add brown sugar, cinnamon and rum. Stir until combined and slightly thickened. Add pineapple and toss to coat. In large bowl, combine whipping cream and vanilla. Using mixer, whip on high until stiff. In parfait glasses, layer cake, pineapple, cream, and repeat. Top with mint sprig.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit



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