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Local time: 02:00 pm
1 Room, 1 Adult, 0 Child, 1 Night
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Pan Seared Snapper, Butternut Mash, Purple Potatoes, Grilled Eggplant and Tomato Confit

This is such a wonderful dish to make for a dinner party. We catered for 8 guests in the recipe but it is easy enough to scale down if you need to. We use fresh locally caught Snapper, which is so delicious with a wonderful texture. Even if you do not live by the sea your local fishmonger will surely be able to get some for you.

For 8 guests

  • 2 tablespoons fresh lemon juice
  • tablespoon water
  • garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 8 (6-ounce) snapper fillets
  • 2 lbs pumpkin
  • 4pc small eggplant
  • 1lbs purple potato
  • Parsley and cilantro


Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in 1 tablespoon oil. Stir in parsley and oregano; set aside.

Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper according to taste.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to serving plates; drizzle with vinaigrette.

Valentines Competition Enter right up to 13th March

Join in the Calabash Cove Facebook Valentines Competition. You could win a complimentary stay which includes a Renewal of Vows ceremony. Just think of all the special times you have had and recreate them for us by sharing your remarkable stories and photos.


  • An online photo contest
  • Nominate your husband by sharing your story and a photo on Facebook with your comments by 13th March 2017.
  • Grand Prize will be awarded on April 1st for 4 nights at Calabash Cove Saint Lucia, including a renewal of vows ceremony on our private pier.
  • Winning couple will also be able to offer some exclusive rates to friends and family that may wish to accompany them.


LOBSTER MAKI (Sushi Rolls)

During the lobster season, the Calabash Cove Chef, Thierry is in his element. Not only does he love eating Lobster but it is so versatile and can be put to so many recipes. Here we are “Going Japanese” with some Maki Sushi Rolls made with fresh local spiny lobster.


  • 1 cup dry rice (sushi rice)
  • 1/4 cup seasoned rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon salt
  • 6 nori sheets (8”x8”)
  • 3 tails (3-4 ounces each) lobster, cooked
  • 3 cucumber slices (8” long and 1/4” thick)
  • 1 small avocado (cut into 9 slices)
  • 3 romaine lettuce leaves (crisp, center rib removed)
  • Poppy seeds to sprinkle over rice
  • Oyster sauce, for drizzling
  • 1 tablespoon pistachios, crushed with a nut/spice grinder
  • Soy sauce for dipping
  • Wasabi horseradish for dipping


  • Cook the sushi rice according to package directions
  • Meanwhile mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
  • Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)
  • Place a sheet of plastic wrap on a bamboo sushi rolling mat.
  • Place the nori sheet on top of plastic wrap.
  • Spread 1/3 of the rice evenly over the nori sheet.
  • Sprinkle with poppy seeds.
  • Carefully turn nori sheet over placing the rice on top of the plastic wrap.
  • Remove the cooked lobster meat from the tail and slice in half lengthwise.
  • Place the two pieces of lobster end to end across the edge of the nori sheet that is closest to you, 1 slice of cucumber, 3 slices avocado (end to end) and 1 lettuce leaf, staying about an inch away from the rolling edge.
  • Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.
  • Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
  • Remove the plastic wrap from the rolls and layer 50 grams of the lox over the top of the rolls the slice with a very sharp knife.
  • Plate the sliced maki rolls and drizzle with a bit of oyster sauce then sprinkle over the crushed pistachios.
  • Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.