Yield: 8 – 10 Portions INGREDIENTS 2 Lbs of King Fish/Red Snapper Juice of 1 Lime 1 Tsp Salt ¾ Tsp Black Pepper 3 Tbsp Fresh Green Seasoning 2 Tbsp Vegetable Oil ½ Cup Onions, chopped 1 Tbsp Garlic, minced 6 Pimento Peppers, minced 2 Sprigs of Fine Thyme 2 Medium Carrots, peeled and sliced ¼ inch thick ¼ Cup Celery, medium chopped ¾ Cup Pumpkin, medium diced ¼ Cup Tomatoes, medium diced 8 Cups of Water 6 Small Ochros/Okras, sliced in half, head and tips remo

Yield: 4 Servings INGREDIENTS Crab - 1lb Vinegar - 1/4 cup Salt - 2 tsp Black Pepper - 1 tsp Fresh Green Seasoning - 1/2 cup Curry Powder - 2 tbsp + 2 tbsp Ground Masala - 1 1/2 tsp + 3/4 tsp Coconut Oil - 1/4 cup Onion - 1/4 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Pimento Pepper - 2 tbsp (finely chopped) Geera/Whole Cumin - 1 tsp Caripoulé Leaves - (5 - 6) young leaves Water - 1/2 cup + 1/3 cup Coconut Milk - 2 cups

Yield - 6 Portions SALMON & WATER CHESTNUT FISHCAKES INGREDIENTS 2 Tbsp of Vegetable Oil 1 Lb of Salmon (Skinless) 2 Tsp of Salt 2 Tsp of Black Pepper 1 Tsp of Fennel Powder 1 Tbsp of Minced Garlic 2 Tbsp of Minced Onions 1 Tbsp of Finely Chopped Chives 2 Tsp of Minced Chadon Beni (Culantro) 3 Tbsp of Roughly Chopped Water Chestnuts 1 Tsp of Grounded Geera (Cumin) ½ Tsp of Smoked Paprika 2 Tbsp of Mayonnaise ½ Cup of Boiled Sweet potato (Mashed) 8 Dashes of AN

Yield - 6 Portions INGREDIENTS ½ Lb of Medium Sized Shrimp - Cleaned (16/20) ¾ Tsp of Salt ½ Tsp of Black Pepper 6 - 8 Dashes of ANGOSTURA® aromatic bitters 2 Tbsp of Vegetable Oil 1 Tsp of Minced Garlic ¼ Cup of Pineapple Juice 4 - 5 Dashes of ANGOSTURA® orange bitters 2 Tbsp of Finely Chopped Fresh Parsley METHOD Place cleaned shrimp in a small mixing bowl and add salt, black pepper and aromatic bitters. Combine and let marinate for 5 minutes. In a small sauté pan o

INGREDIENTS Salmon Fillet - 1 (washed & patted dry) Fresh Orange Juice - 1/2 cup ANGOSTURA® aromatic bitters - 1 tsp Salt - 1 tsp Black Pepper - 1/2 tsp ANGOSTURA® orange bitters - 6 dashes Olive Oil - 1 tbsp Honey - 2 tsp Mixed Lettuce - 2 cups Red Onion (thinly sliced) - 1/3 cup METHOD In a bowl, season salmon with orange juice, aromatic bitters, 3/4 tsp of salt and 1/4 tsp of black pepper. Cover and let marinate in the refrigerator for 2 hours or overnight. In ano

INGREDIENTS Cooking Margarine - 3 tbsp Onion (finely chopped) - 1 cup Pimento Pepper (finely chopped) - 1/4 cup Hot Pepper (finely chopped) - 1/2 tsp Chive (finely chopped) - 1/2 cup Garlic (minced) - 3 tbsp Cooked Salted Fish - 2 cups Tomatoes (Diced) - 1 cup Cooked Cassava (1” cubes) - 1/2 lb Cooked Dasheen (1” cubes) - 1/2 lb Cooked Green Bananas (1” cubes) - 1 1/2 cups ANGOSTURA® aromatic bitters - 4 dashes ANGOSTURA® orange bitters - 2 dashes Salt - to taste

Yield: Approximately 50 Balls INGREDIENTS Lionfish Fillets - 8oz All Purpose Flour - 3 cups Baking Powder - 1 tbsp Salt - 1 1/2 tsp Black Pepper - 1 tbsp Onion Powder - 1 1/2 tsp Garlic Powder - 1 1/2 tsp Dried Active Yeast - 1 tbsp Onion - 1/2 cup (finely chopped) Pimento - 1/2 cup (finely chopped) Chive - 1 cup (finely chopped) Water - 2 - 2 1/2 cups (ROOM TEMPERATURE) METHOD Run fish fillet through your food processor until it forms a paste consistency. In a bow