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St. Thomas and St. John Dining
United States Virgin Islands • 2017 Edition
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RECIPES Take Home an Island Treasure to Share with Family and Friends
Steaks, Seafood, Pasta
American Yacht Harbor, Red Hook
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
ALMOND ENCRUSTED YELLOWTAIL 2 servings
2-6 to 8 oz. yellowtail snapper fillets
1/4 tsp. salt & pepper
1 c. flour
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
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.
Note: This will render the fish at a medium temperature. Cook longer if desired.
located at Bluebeard's Castle
FILET AND LOBSTER COMBO
5 oz. filet mignon
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
5 oz. lobster tail
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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No passport is required for U.S. citizens traveling to the U.S.V.I., if another proof of citizenship, such as driver’s license or birth certificate with picture ID, is available. Non-U.S. visitors need a valid passport and appropriate visa. No immunizations are necessary.
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