Best of Delish

Two years after the record-setting 2017 hurricane season, we’re revisiting some of our favourite recipes from past Delish features in our magazine. First, delightful Mahi tacos offer flaky, juicy fish, creamy guacamole, refreshing pineapple salsa and are healthy(ish)! Next, garlic, rosemary and mint lend to a fantastic lamb dish. Get a good amount of salt on the exterior of the meat to form a crust when searing, and the chimichurri sauce brightens it all up! Lastly, no meal is complete without dessert. And chocolate lava cakes are everything! Warm and gooey in the centre accompanied by cold ice cream is a match made in dessert heaven!

Mahi Mahi Tacos

To start with, ensure that the fish is firm to touch and doesn’t smell ‘fishy.’

It should have a wonderful clean aroma of the ocean. If you are buying a whole fish, make sure that the eyes are clear; that is also a good indicator of freshness. When you’re ready to season the fish, pat it dry with some paper towels to absorb any liquid. This will help develop a nice char on the exterior. Be patient when cooking it – if it doesn’t want to release from the pan, then it’s not ready to turn.

LEVEL: EASY

MAKES: APPROX. 8 TACOS

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Ingredients

4 6 oz mahi mahi fillets

¼ cup Old Bay seasoning

Salt & Pepper to taste

1-2 tbsp Olive Oil

Method

Start by heating up a heavy duty frying pan, medium high heat. Coat the pan with olive oil.

While the pan is heating up, season the mahi with salt, pepper, and the Old Bay seasoning. When your pan is hot and the oil is rippling, carefully place the fish in the pan and cook for 4 minutes on the first side. Turn the heat down to about medium, and turn the mahi over on the other side for another 4 minutes. I also like to do this again on each side for 1 minute. Lightly press the fish – if it feels firm, it’s done. Remove from pan and allow to rest for 10 minutes. These can be served at room temperature, and when it comes time to build the tacos, you can flake the fish.

For the Pineapple Salsa

MAKES: APPROX. 2 CUPS

The pineapple salsa is something that I make and enjoy quite often. I put it on top of all sorts of things and have even made salad dressings using the leftovers. At this time of year, it seems that a lot of the produce stalls are selling pineapples from Dominica; take advantage of this because the taste is unbelievably different to the ones you get at the grocery store. They are divine! If you wanted to, you could even grill the pineapple before you dice it into the salsa.

Ingredients

1 large fresh pineapple, small dice

1 red onion, fine dice

1 red bell pepper, small dice

¼ cup fresh cilantro, rough chop

1 jalapeno, fine dice (optional)

1 tbsp rice wine vinegar

Salt & pepper to taste

Method

Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. If you are making this ahead, it’s best to leave the cilantro out until ready to serve so it keeps its lovely colour. Delish on top of tuna, or chicken if preferred!

Rack of Lamb with ​Chimichurri Mint Sauce

Serves 4

Level: easy

​Ingredients​

Olive oil

2 lamb racks

2 tbsp, room temperature butter + extra for searing

2 tsp minced garlic 

2 tsp finely chopped rosemary

Salt

Pepper

​Method​

Preheat oven to 375F. Rub each rack with butter and season with the remaining ingredients. Heat up pan, add olive oil and remaining butter. Carefully place the rack, skin side down in the pan, away from you so hot oil doesn’t splash you. Sear rack for 2 minutes on first side and 2 minutes on the other side and transfer to baking tray, skin side up. Roast in the oven for approximately 25-30 minutes to get a perfect medium.

When lamb is removed, wrap in tin foil and allow to rest for at least 15 minutes before slicing. This keeps the meat moist and prevents it from losing all of those yummy juices.

​For the ​Chimichurri Mint Sauce

Makes approx. 1 ½ cups

​Ingredients​

1 bunch parsley

1 bunch cilantro

2 bunches mint

1 tsp grated garlic

1 lemon juiced

¾ Cup Extra Virgin Olive Oil

Fine diced jalapeno (optional)

Salt

Pepper

Chilli oil for garnish

​Method​

Whiz together all of the ingredients in your food processor until smooth. Adjust seasonings to taste. Consistency should be thick. Drizzle chilli oil over the top, if spice is desired.

Chocolate Lava Cake

Serves 6-8

Level: easy

Allow at least 15 minutes for these to bake

Ingredients

8 oz semi sweet baking chocolate

4 oz unsalted butter

1 teaspoon vanilla

Pinch of salt

½ Cup granulated sugar

3 Tablespoons all-purpose flour

4 eggs room temperature

Extra butter or cooking spray to grease ramekin

For a gluten/dairy free option:

Ingredients

8oz semi sweet baking chocolate

4 oz coconut oil

1 teaspoon vanilla

Pinch of salt

½ Cup granulated sugar

1 ½ Tablespoon coconut flour

4 eggs room temperature

Method (for gluten/dairy-free also)

Using a large microwave safe bowl, begin by melting chocolate, butter, and vanilla, (or, begin by melting first 3 ingredients together to allow for the gluten-free and dairy-free option below) in the microwave at 30-second intervals, stirring each time. Careful not to burn the chocolate! Once melted, add vanilla.

Allow chocolate mixture to cool. If it’s too hot, the eggs will scramble.

While the chocolate is cooling, measure out the sugar and flour and sift together.

Now the chocolate has cooled, using a hand held electric mixer, add the flour and sugar mixture together until combined.

Crack the eggs into a liquid measuring cup. With the mixer on medium, add the eggs one at a time and allow each to incorporate.

Once all 4 eggs have been added, turn the mixer up to medium-high and beat until the batter turns lighter in colour – up to 3 minutes should be fine.

Transfer to an air-tight container and allow to refrigerate for at least 1 hour up to 24 hours.

When you are ready to bake, preheat your oven to 375°F. Thoroughly grease the ramekins, and set them on a baking tray. Alternatively, a cupcake tray can be used, but must be removed individually once baked.

Using an ice cream scoop, evenly scoop the batter into each ramekin and carefully place in the oven. Cooking time will range from 12-16 minutes, depending on ramekin size. You will know they are done when they are firm on the edges and the centre is gooey.

Remove from oven and allow to cool for 1-minute before you turn out on to plate.

Kayleigh Driver

Kayleigh Driver

Born and raised on Tortola, Kayleigh is the Coldwell Banker/BVI Villa Rental Property Manager and Villa Chef. Kayleigh loves to work with fresh island produce as much as she can, supporting local farmers and fishermen. She looks forward to sharing fresh and fun recipes with you.
Kayleigh Driver

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