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PLACES TO EAT MAPS present a Media Marketing, Inc. Publication

St. Thomas and St. John Dining

United States Virgin Islands • 2017 Edition

 

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Find your  USVI  Dining Experience.

RECIPES Take Home an Island Treasure to Share with Family and Friends

Caribbean Saloon 340-775-7060

Steaks, Seafood, Pasta

American Yacht Harbor, Red Hook

www.CaribbeanSaloon.com

STEAK DIANE 2 Servings

1-8 Oz. Tenderloin, trimmed and sliced in half

1 cup beef broth

1/2 cup burgundy  wine

1 onion finely  minced

1 cup sliced  mushrooms

1 tablespoon chopped garlic

Grill tenderloin halves to almost the desired temperature and remove. In a

saucepan, combine beef broth, wine, onion, mushrooms  and garlic. Boil until

sauce thickens, stirring occasionally. Place  steak halves in sauce. Simmer for 5 minutes on low, turning steak halves once  and serve atop a mound of garlic mashed potatoes, accompanied by steamed  broccoli or asparagus.



Hook, Line & Sinker 340-776-9708

American, Seafood

Frenchtown

www.hooklineandsinkervi.com

ALMOND ENCRUSTED YELLOWTAIL 2 servings

2-6 to 8 oz. yellowtail snapper fillets

1/4 tsp. salt & pepper

1 lemon

1 c. flour

1 egg

1/2 c. milk

1 c. chopped sliced almonds

4 tsp. vegetable oil

3 tsp. butter

1/4 c. dry white wine

Season yellowtail fillets with salt, pepper and lemon juice, then dredge in milk, flour and egg wash. Coat fillets in chopped almonds. Pat the almonds on the fish to secure.

Sauté in vegetable oil over medium heat, taking care not to burn almonds, until nicely browned. Remove fillets and deglaze pan with splash of white wine. Add a squeeze of lemon and melt butter in pan juices. Drizzle over fish and garnish with lemon slices and parsley.



Frenchmen’s Reef and MorningStar

Marriott Beach Resort Restaurants 340-776-8500

www.frenchmansreefmarriott.com

COCONUT CRUSTED JERK SHRIMP 4 Servings

6 ea 13/15 shrimps

1 cup flour seasoned with salt and pepper

2 large eggs, beaten (to make egg wash)

2 tablespoon jerk seasoning

1 cup Japanese Bread Crumbs

1 cup sweetened shredded coconut flakes

Oil for frying

Peel, devein and clean shrimp.

Dust shrimps in flour, then dip it in egg wash, after this dip it in the mix of Bread Crumbs, jerk seaso

ning and coconut flakes. Fry in a 350 degree oil until golden brown.

 

PINEAPPLE MANGO SALSA

1 Cup finely chopped fresh pineapple

1 Cup finely chopped fresh mango

1/4 cup finely chopped red onion

1/4 cup fresh cilantro

1 tablespoon fresh lime juice

1/2 tablespoon finely chopped Jalapeno pepper

 

GUAVA CHIPOTLE SAUCE

1/2 cup concentrated guava juice

1 tablespoons apricot preserve

1 dash chile chipotle

Heat up guava juice; add apricot preserve and a dash of chile chipotle paste. Place pineapple and mango salsa on center of plate, set fired coconut shrimp on top of salsa.

Drizzle guava sauce around shrimps. Garnish with springs of fresh cilantro.

Bon Appetit!

 

Note: This will render the fish at a medium temperature. Cook longer if desired.



ROOM WITH A VIEW RESTAURANT & WINE BAR  340-774-2377

located at Bluebeard's Castle

www.roomwithaviewvi.com

FILET AND LOBSTER COMBO

5 oz. filet mignon

Peppercorn sauce:

1 tsp. butter

1/2 tsp. chop. shallots

1 tbsp. beef stock

1/4 tsp. brandy

1 tsp. red wine

1 tbsp. cream

1/2 tsp. whole black

    peppercorns

5 oz. lobster tail

Butter/Cream sauce:

1 tsp. butter

1 tbsp. cream

1 tsp. sherry wine

1 tsp. Romano cheese

Grill filet to your taste. Set aside and keep warm. Steam lobster for approx. 5 minutes, remove from the shell and cut into pieces.  Add ingredients for butter/cream sauce to pan and stir over low heat, add lobster pieces to sauce and simmer for 5 – 10 min.  Add ingredients for peppercorn sauce in another pan and simmer on low heat for 10-15 min. Top plate with grilled filet and cover with peppercorn sauce.  Add lobster mixture to plate.  Serve with rice or garlic mashed potatoes and grilled vegetables drizzled with olive oil and soy sauce.  Makes One Serving.

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