Mélange Travel & Lifestyle Magazine July 2016 - Page 157

INGREDIENTS FOR FOUR APPETIZER PORTIONS 4 fillets of firm white fish (shark), approx. 4ounces. Mahi, Wahoo or Swordfish could be substituted 1/4 cup of olive oil 1 medium red onion, thinly sliced 1/4 cup of white wine 1 green bell pepper, thinly sliced 1 tablespoon of chopped green olives 2 cloves of garlic, crushed 1 dessertspoon of small capers 6 seasoning peppers, not hot, thinly sliced salt and pepper and red pepper flakes to taste zest and juice of 1 lime, separated METHOD Season the fish fillets lightly with salt and pepper, heat a small amount of oil in a fry pan and cook fish until just done. Remove and set aside. Using the same pan, add olive oil and heat to medium temperature, not too hot. This is more about poaching the vegetables in oil rather than frying. Add the sliced onion, then the peppers and garlic, allow to cook for 2 minutes and then add the lime zest. When you can smell the lime fragrance, add the wine and reduce, just another couple of minutes. Add the lime juice olives and capers, season to taste, careful with the salt. Pour the sauce over the fish and sit at room temperature. Finish with a few leaves of cilantro. Chef Janice Ryan usband moved to St. Kitts in the West Indies and bought a 300-year old sued her passion for cooking, very successfully, running its restaurant. sion flew into St. Kitts to tape Chef Janice at the White House for their Chef Janice’s new career picked up more steam. She was in demand by n St Kitts. In 2013, Chef Janice took over running the restaurant at the duce cooking demonstrations when a cruise ship docks at St. Kitts. 153