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Tempura Lionfish and Bean Thread Noodle Salad

A word about Lion Fish

Until the Nineties there had been no sightings of lionfish in the Caribbean or western Atlantic, but some reefs off Florida and South Carolina now harbour 1,000 per acre. Lionfish rodeos, in which spearfishers hunt down the species, frequently harvest 1,400 in a day. Numbers have doubled annually since 2010, and the invasion has spread from the United States throughout all the Caribbean islands to Venezuela, then westward through the Gulf of Mexico.

Nobody knows for sure how the lionfish got here. Some blame it on an incident in 1992, when Hurricane Andrew smashed a seafront aquarium in Florida, releasing lionfish into the wild. It’s more likely the first specimens came in the ballast tanks of ships from distant oceans or were discarded by amateur aquarists who had simply grown bored with them.Seeing them on Soufrière reef, it is hard to see how. Confident of their place in the food chain, they never dart or hide but float gracefully above the coral with their venomous spines extended like a mane and twirl slowly like ballerinas, as if to say: “Look at me.” It has clearly never occurred to them that anyone might take a potshot – pot being the operative word, since a campaign has been launched in St Lucia by the Department of Fisheries, dive operators and others to encourage fishermen to catch lionfish and sell them to local restaurants.


The Lionfish has been a terrible plague to the Caribbean especially, being called the worst invasive marine species in history. With reefs already suffering from climate change and bleaching, Lionfish are predatory fish that feed on smaller reef fish. They’ve been known to wipe out entire reef fish populations. The problem is that here in the Caribbean, the Lionfish has no natural predators, so they’re going on eating and reproducing unchecked. Actually, it’s said Giant Grouper can be predators to Lionfish, but there are no longer sufficient numbers of them here in the Caribbean to really make a difference. The solution: Have them on every restaurant menu. The fact is they are delicious.

Ingredients yields 4 Servings

  • 6 ounces wide bean thread noodles
  • 1 small garlic clove, finely grated
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 2oz soy sauce
  • 1 teaspoon fenugreek seeds
  • 2 teaspoons finely grated peeled ginger
  • 1/4 teaspoon freshly ground black pepper
  • 1 large cucumber julienned
  • 12 oz lionfish filet
  • 2 large carrots, peeled, julienned
  • 1/4 cup sesame oil
  • 1 cup torn fresh cilantro, divided
  • 3/4 cup unsalted, dry-roasted cashew nuts, coarsely chopped, divided
  • 1 tablespoon of cilantro
  • 2cup of tempura batter


Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15?20 minutes; drain. Rinse under cold water and drain well.

Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add soy sauce, cucumber, and carrots; toss to combine. Let sit 10 minutes.

Fry the marinated lionfish with tempura pad try and keep warm

Add noodles, oil, half of cilantro, and half of cashew to bowl; toss to combine. Top salad with lionfish filet remaining cilantro and cashew.

Tempura batter

  • 1cup cornstarch
  • 14 cup flour
  • 1 teaspoon baking powder
  • 12 teaspoon salt
  • 1 cup Water
  • 1 egg, slightly beaten
  1. In bowl mix first 5 ingredients;
  2. Add water and egg and then mix to a smooth creamy batter.

Calabash Cove’s White Chocolate Macadamia Nut Cookie Recipe

Here’s an old but simply delicious favorite to add to the recipe book

yields 48 cookies

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup coarsely chopped white chocolate


Prep 15 minutes | Bake 10 minutes | Cool 45 minutes

  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. mix in the macadamia nuts and white chocolate.
  3. 3. Drop dough by teaspoonful onto ungreased cookie sheets.
  4. 4. Bake for 10 minutes in the preheated oven, or until golden brown

Calabash Cove’s Cranberry Cookies

A simple recipe for a simply delicious dessert!

yields 48 cookies

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped cranberries
  • 1 cup coarsely chopped walnuts

Prep 15 minutes | Bake 10 minutes | Cool 45 minutes

  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
  3. 3. Mix in the cranberries and walnuts.
  4. 4. Drop dough by teaspoon onto ungreased cookie sheets.
  5. 5. Bake for 10 minutes in the preheated oven, or until golden brown.
  6. 6. Cool.

Calabash Cove Vegan stuffed Zucchini, Spinach & Honey Dressing, Crispy Salad


Yield:8 servings


  • 4 zucchini, medium
  • 1 cup red bell pepper, finely chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup Kalamata olives, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp. oregano, dried
  • 1/4 tsp ground black pepper
  • 1/4 cup tofu, crumbled
  • 1/4 cup corn
  • 1/4 cup parsley, finely chopped


  1. Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or Set aside.
  2. In a medium bowl, mix to combine bell pepper, tomato, corn, olives, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with tofu and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.

?Spinach and Honey Vinaigrette

?Yield:12 servings


  • 4 tbsp. white wine vinegar2 tbsp. peeled fresh garlic
  • 8 tbsp. freshly squeezed lemon juice
  • 4 tbsp. chopped lemon zest
  • 4 tbsp. chopped fresh spinach
  • 1/2 tsp. salt
  • ? cup honey
  • 11/2 cups extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • Freshly ground black pepper


To make the dressing: in a small food processor combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

Grilled tomato

Yield:8 Tomato Servings


  • 4 tomatoes
  • 1 tablespoon olive oil(you won’t necessarily use it all)
  • Sea salt for sprinkling


  1. Heat a charcoal or gas grill to medium-high heat (it should be hot enough so you can hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat).
  2. Cut the tomatoes in half crosswise (imagine the tomatoes are globes; cut them along the ?equator?). Lay the tomato halves cut-side-up on a large baking sheet or tray. ????????????????Brush the cut sides with olive oil and sprinkle them with salt.
  3. Lay the tomatoes oiled-side-down on the grill. Close the lid if using a gas grill. ????????????????Cook until grill marks appear on the tomatoes, about 5 minutes.
  4. Brush the other sides with oil and sprinkle them with salt. Turn the tomato halves over, close the lid on a gas grill and cook until grill marks appear on the other side, about 5 more minutes.
  5. Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving?s platter.

Serve grilled tomatoes hot or at room temperature.

Crispy vegetables salad

Yield:8 Servings

  • 1 medium carrots
  • 1 medium cucumber
  • 1/2 cup snipped fresh dill, loosely packed
  • 1/2 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 2 tbsp. extra-virgin olive oil
  1. Peel carrots, and cut them into 3-inch lengths. Using a mandolin or sturdy vegetable peeler, slice carrots, cucumber into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
  2. Combine carrot, cucumber strips, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine and service.

Calabash Cove Jerked tofu, vegetable Nicoise, mustard olive oil dressing.

Yield 2 servings



How To: Blanch

  1. Blanching is an essential cooking technique for any chef. Boiling ingredients for a short amount of time, then stopping the cooking process by placing the cooked vegetables in cold water will preserve their delicate crunch and bright color. Check out the video to see how it’s done.
  2. Wash and dry the fresh produce.Heat 1 medium pot and 1 small pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.Snap off and discard the stem ends of the greens beans. Quarter the potatoes. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut out and discard the stems, ribs and seeds of the peppers; cut into ?-inch-thick rings. Core the tomato: cut into 8 wedges. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the tarragon leaves off the stems; discard the stems.
  3. Fill a medium bowl with ice water and set aside. Add the green beansto the medium pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened.Using a slotted spoon, transfer the cooked green beans to the bowl of ice water, leaving the pot of water boiling. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
  4. While the green beans cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
  5. Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the vinaigrette and gently toss to coat. Season with salt and pepper to taste.
  6. To the bowl of blanched green beans, add the romaine,olives, peppers,tomato, radishes, dressed potatoes, arugulaand tarragon;season with salt and pepper. Add enough of the vinaigretteto coat the salad (you may have extra vinaigrette).Toss to combine and season with salt and pepper to taste. Top with jerk tofuEnjoy!


Tofu and jerk sauce

Yield:6 Servings


  • 2 to 3 habanero peppers, seeded and ribs removed
  • 4 stalks of green onions, roughly chopped
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • 1-inch piece of ginger, peeled and sliced
  • 3 cloves garlic
  • 2 1/2 tablespoons olive oil
  • 3 tablespoons lime juice (about 1 to 2 limes)
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons dark brown?sugar
  • 1/2 to 1 tablespoon tomato paste, depending on your taste
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper


  • 1 12-ounce package of extra-firm tofu
  • 4 to 5 tablespoons cornstarch
  • 1 tablespoon sesame oil


  1. Drain tofu and wrap it around paper towels. Press it down with something heavy. ????????????I used my skillet for this. Set aside.
  2. Blend jerk sauce ingredients in a blender. Heat a small saucepan over medium heat and pour in jerk sauce. When the sauce starts boiling, turn off the heat and set aside.
  3. Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag, and add about 4 tablespoons of cornstarch. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.
  4. Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minute?s total cooking time). This should take about 2 minutes.
  5. Dish up tofu, add remaining sesame oil to the pan, and brown remaining tofu. Dish up tofu and set everything aside.

Beetroot and Banana Ice Cream

Serves 4 – 6



  1. Blend everything until smooth. If using raw beet, blend it first until as smooth as possible and then add all other ingredients.
  2. Serve immediately for a soft-serve look, or freeze in a container for more ice cream-like look.


Strawberry sauce

  • 1 lbs. strawberries
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice


  1. Chop strawberries and add them to a medium sauce pot, heating over medium heat.
  2. Add sugar, vanilla and lemon juice. Stir well.
  3. Cover and cook for about 15 minutes, stirring often.
  4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
  5. **If you will be using sauce in frosting or some kind of cream filling, strain puree to get rid of leftover chunks.

Calabash Cove Stir-fried rice noodles with walnuts and local vegetables in ginger infused soy sauce

Serves 2


  • 220g thick rice noodles
  • 1 medium sweet potato, peeled and cut into cubes
  • ? cabbage, chopped
  • 2 cups broccoli, halved
  • 1 cup cherry tomatoes, cut in half
  • 1 cup walnuts
  • 1 zucchini yellow, remove center and julienne (cut into fine strips).
  • 1 to 2 oz. ginger soy sauce (Gluten-free alternative to soy sauce)
  • Oil spray
  • A small bunch parsley


  1. Bring a large saucepan half-full of water to the boil.
  2. Once the water has boiled, add the sweet potato cubes to the saucepan. Simmer for approximately 15-20 minutes or until the sweet potato is soft.
  3. Meanwhile, Heat a non-stick medium fry pan over medium-high heat and spray lightly with oil spray. Add the broccoli, cherry tomatoes, zucchini, cabbage and parsley to the pan. Fry until they turn golden brown.
  4. Place the rice noodles into the saucepan with the sweet potato and simmer for 3-5 minutes, or until the noodles are soft. Drain.
  5. Add the noodles and the sweet potato to the vegetables in the frying pan and stir to combine. Fry for a further 2 minutes and then remove from heat.
  6. Sprinkle walnuts and parsley over the top, along with some ginger soy sauce to taste. Add a pinch of Himalayan salt if desired.
  7. Serve hot and enjoy!

Jamaican Ackee-The Forbidden Fruit

Did Kevon tell you it is poisonous?

What is poisonous? The Ackee you are eating, said Evelyn.

I was about to enjoy another bite of my Ackee salad sitting in front of me in a beautiful ceramic bowl and sparkling in the perfect olive oil and balsamic vinegar dressing. As my fork remained frozen, suspended between the white linen-clad table and my mouth my mind went into overdrive. What am I going to do? As a priority measure, swallow hard and smile.

Pretending I have this covered, there is nothing to worry about.

Of course, I could not resist asking. So I asked Kevon what do you mean poisonous?

From Kevon?s facial expression it was pretty clear this was not the first time the subject matter came up with a guest. Well, not really he said with that island smile.

Not really? But still a little? What do you mean?

And then he explained. Ackee is part of Jamaica?s national dish, Ackee and Saltfish with Johnny Cakes or roasted breadfruit. The fruit, that is prepared like a vegetable grows on a beautiful medium-sized tree.

The trees at Calabash Cove will produce 2 harvests every year. And Chef Thierry always has an eye on them.

The fruit initially green, will turn a bright pink just before it is ripe. Pink you may say, screaming ?don?t eat me I am poisonous?. At the last stage of the ripening process, the pink shell will open up in 3 wings, exposing the actual yellow fruit. This yellow fruit is removed, while carefully taking out a pink vein. It is then poached in saltwater. This will render the fruit save to eat.

Some lovers of Ackee will saut? it right away in large quantities of oil, onions and saltfish.

This particular Calabash Cove dish calls for the Ackee to be cooled off before being mixed with kale, lettuce, tomatoes, carrots, olives or other fresh garden vegetables like smoked pumpkin or zucchini.

But Kevon, what happens if the Ackee is not boiled properly?

Well, that could be a whole different story???..

Author-A Traveler


Lobster with Beetroot Gnocchi

One of our very favorite dishes.

?Red Beetroot Gnocchi


Yield 4 Servings

  • 1 cup boiled red beets 230 gr.
  • 1 cup boiled potatoes 230 gr.
  • 1 egg
  • 2 cups flour 300gr. + one handful for dusting
  • ?pinch of salt (to taste)
  • 4 tbsp. olive oil
  • ? cup parmesan cheese, (for serving if needed )


  • Boil the potatoes (20min from boiling) and the beets (60min from boiling). Drain and remove the beets’ skin under running water.
  • In a big bowl add the flour and mash the beets with a potato masher. Mash and add the potatoes and add the egg and a pinch of salt.
  • Mix together with a fork first and with your hands later to create an airy and light dough. On a flat surface dusted with flour, roll a long cylinder of dough and cut it in 1 inch long pieces. Place the gnocchi on some parchment paper, one next to the other.
  • Fill a large pot with water and bring it to boil. Add salt and one tablespoon of oil in order not to let the gnocchi stick together and drop 10/12 gnocchi into the water. Don’t overcrowd (I did 10 at the time).After 3/4 minutes the gnocchi, once cooked, will come to the surface.
  • Remove them from the pot and place them in a bowl.
  • In hot pan, add olive oil and lightly saut? gnocchi for 2-3 minutes, then add to the lobster pesto cream direction listed below.

Basil Pesto

?Yield 4 Servings???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste

pepper, to taste and set aside.


  1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped, with the machine running, slowly add the olive oil and process until smooth, add the cheese and pulse until combined.??????????????????????????????????????????????????????????????????????Season with salt and pepper

Chocolate Crepes with Homemade Ice-cream

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Media Relations

Media enquiries for Calabash Cove Resort & Spa are handled by Katherine Han Public Relations. As a public relations consultant specialising in travel, hospitality and luxury lifestyles, Katherine has worked with some of the best travel public relations agencies in the industry representing an impressive client roster of the most recognised hotels, restaurants, spas, travel outfitters, destinations and industry hospitality leaders in the world. Please contact Katherine on +1 727 543 2944 or katherine@katherinehanpr.com.

Photo credit: Chad Chisholm