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Val des Pitons
P.O. Box 251
La Baie de Silence, Soufriere Saint Lucia
T: +1 758 456 8000
F: +1 758 459 7667

800 235 4300 (USA), International: +1 758 456 8000

Grilled Mahi-Mahi

Total Time: 45
Active Time: 45
Makes 2 servings




8 oz fillet of mahi-mahi
1 oz olive oil
4 oz of Organic vegetables
½ tsp of chopped fresh Herbs(Cilantro, Thyme, Parsley, Basil)
2 tsp of Vinaigrette
Salt and Pepper

Lemon Confit-Turmerique Vinaigrette
1 oz Julienne of Lemon Confit Zest
2 oz of Extra Virgin Olive Oil
½ tsp of local cocoa Vinegar
1 tsp of Fresh Turmeric
1 tsp of Fresh Lemon Juice
1 tsp of chopped Fresh Shallot
½ tsp of chopped Scallions
Salt and Pepper


  1. Marinate the Mahi Mahi in olive oil, salt and pepper and fresh herbs.
  2. Dice vegetables and marinate with turmeric, olive oil and salt and pepper.
  3. In a mixing bowl add all remaining ingredients with the exception of the olive oil.
  4. While ingredients are marinating, add the olive oil.
  5. Grill fish and vegetables and place onto a plate.
  6. Lightly pour the vinaigrette onto the grilled fish and vegetables.
  7. Serve and enjoy

Roasted Grouper

Total Time: 30min
Active Time: 30min
Makes 4 servings




4-6 Ounce Grouper Fillets (Halibut or Cod Substitute)
1 Cup Cooked Israeli Couscous
2 Cups Dry White Wine
¼ Cup chopped Garlic
¼ Cup Diced Pancetta
½ Cup White Onion diced
20 Manila Clams
1 Cup Clam Juice
4 tb. Butter
4 tb. Oregano and Thyme
4 tb. Olive Oil
Salt and Pepper to taste


  1. Season fish with salt and white pepper, sauté in olive oil in hot pan for 2 minutes on each side or until just cooked.
  2. Render the bacon in a medium pot.
  3. Add the onions, garlic and 2 Tb. of Olive Oil cook over medium heat for 2 minutes.
  4. Add the clams, clam juice and wine, cook until clams open and liquid reduces (about 3 minutes).
  5. Remove from heat and add butter, couscous and herbs.
  6. To Serve: Place the fish in a pasta bowl and cover with broth. Garnish with oregano leaves.