At Dasheene Restaurant at St. LuciaÂ’s exquisite Ladera resort, Chef Orlando Satchell works magic with native ingredients for his sumptuous Red Snapper and Rum Fruit Salsa. By, Lisa Rogak
Foodies who visit St. Lucia happily discover that the countryÂ’s rich volcanic soil yields an agricultural bounty, from organic lettuce and herbs to the tropical fruit soursop. Chefs are thrilled as well, as it means that the palette of ingredients they use to Â“paintÂ” in their kitchen offers up a rich variety of fresh produce not always available on other neighboring islands.
Orlando Satchell of Dasheene is indeed thrilled. Overseeing the kitchen at the intimate Ladera resort, overlooking the Pitons, Chef Satchell takes traditional St. Lucian dishes and gives them an innovative twist, such as with his Red Snapper and Rum Fruit Salsa signature entrÃ©e. While other chefs also turn to area farmers and plantations for the mango, pineapple, and bell peppers used in the salsa, Chef Satchell goes one step further, and thatÂ’s where the twist comes in: He simply introduces a new ingredient to the mix, but certainly one that is no less native to the areaÂ—rum. Give it a try in your own kitchen, and youÂ’ll discover why guests rave about Chef SatchellÂ’s cuisine, and why they return to Dasheene again and again.
Red Snapper and Rum Fruit Salsa serves 4
1/2 c. extra-virgin olive oil
2 tsp. lime juice
1 tbsp. honey
1/2 c. rum
1/2 tsp. jerk seasoning
1/2 c. each diced mango, pineapple, and orange segments
1/2 c. each diced red and green peppers
1 tbsp. diced red onion
1 tbsp. chopped cilantro
1 tbsp. chopped green onion
1 clove garlic, minced
4 red snapper fillets, 4 ounces each
2 lemons, halved
4 tbsp. OrlandoÂ’s Island Seasoning
Rum Fruit Salsa: In a medium bowl, combine oil, lime juice, honey, rum, and jerk seasoning. Add fruit, vegetables, and garlic, and toss to coat. Set aside to marinate for at least 15 minutes. Red Snapper Fillets: Place snapper fillets in a baking dish and squeeze lemon juice over them. Season with OrlandoÂ’s seasoning, cover with plastic wrap, and marinate for at least 30 minutes and for up to 24 hours. When ready to serve, heat oil in a large skillet over a medium-high flame. Fry the fillets on each side for 2-3 minutes until golden brown. Serve with rum fruit salsa.