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.

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