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Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.

This recipe appeared in the article Bacon-Wrapped Brats and Dogs, Oh My on the Burn! Blog. (excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below.  Snapper can be substituted for the grouper but use a salt water fish for this recipe.

Bahamian Grouper Sandwich

Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be "cooked," or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.

This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.

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This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.

Note: This recipe requires advance preparation.

This versiion of the famous island seasoning is from Ann Marie Whittaker, who noted: "This is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes." One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.

Note: This recipe requires advance preparation.

Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

 

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