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Recipes and Secrets of Top Caribbean Chefs: Nisbet Plantation Beach Club, Nevis

This week I am featuring Antonio F. Piani II, Executive Chef at Nisbet Plantation Beach Club in Nevis. Chef Tony has sent his fabulous Roasted Plantain wrapped Snapper Filet with Virgin Salsa and Tomato Coulis. If this doesn’t make you want to jump on the next flight to Nevis, I don’t know what will!

Born in the Philippines, Chef Tony grew up in the shadow of his grandfather who served in the US Navy as Chief Cook. Chef Tony received his initial culinary training at the Mandarin Hotel in the Philippines. For more than 15 years, he has held chef positions at hotels, resorts and restaurants around the world – from Jordan, UAE, Bermuda and the Caribbean. Prior to joining Nisbet Plantation as Executive Chef in 2002, Chef Tony was the Executive Chef at Sonesta Beach Resort and Spa in Anguilla.

Chef Tony brings his experiences with different nationalities into the kitchen, creating fusion cuisine at Nisbet’s three dining venues on menus that change daily. Dining at Nisbet includes the AAA Four Diamond-rated Great House, c. 1778, Coconuts beachside restaurant and Sea Breeze Beach Bar.

Roasted Plantain wrapped Snapper Fillet with Virgin Salsa and Tomato Coulis

Snapper
2 Snapper fillets, 6 oz each
1 Lemon or lime, juiced
Fish seasoning (any brand)
Salt and pepper
1 -2 Plantains, thinly sliced horizontally
Olive oil or butter

Virgin salsa
½ cup Diced tomatoes
½ cup Sliced scallions
2 tbsp Diced red bell peppers
½ tbsp Chopped basil
½ tbsp Chopped mint leaves
1 Lemon, juiced
2 tbsp Virgin olive oil
Salt and pepper to taste

Tomato coulis
½ cup Diced tomatoes
½ cup Diced carrots
2 tbsp Diced onions
½ tsp Italian herb seasoning
½ tsp Sugar
1 cup Water
Salt and pepper to taste

Marinate the fish in the citrus juice, seasoning, salt and pepper for 30 minutes. Wrap it with the sliced plantain. Sear it in a non-stick pan on both sides until golden brown with a little olive oil or butter. Bake it in a 350-degree oven for 10 – 12 minutes until done.

To make salsa, combine all ingredients and season with salt and pepper to taste.

To create tomato coulis, combine all ingredients in a small pot. Cook until nearly thickened. Puree in a blender and pour through sieve.

Serve cooked snapper atop rice and tomato coulis, top with salsa.

Makes 2 servings.

 I had the privilege of staying at Nisbet Plantation last fall and this is the perfect location for a relaxing Caribbean holiday.

The plantation's beautifully-restored 1778 Great House and 36 charming cottages are spread among 30 acres of lush tropical foliage. A casually elegant Nevis resort, Nisbet has been recognized as one of the best small luxury hotels in the Caribbean by the major travel magazines.

But the award you will find most interesting is based on guest satisfaction. Nisbet Plantation was not just named #1 of all St. Kitts and Nevis Hotels, but the Best Luxury Hotel in the Caribbean and Latin America in the 2008 Trip Advisor Traveler's Choice Awards. The award is based on the consistency and quality of guest reviews posted on Trip Advisor.com.

Comments

  • Bobbi Leder - Houston Dogs Examiner 4 years ago

    I love how these chefs are willing to share their recipes although I'm sure they can make it much better than I could.

  • Debbra Brouillette - Tropical Travel Examiner 4 years ago

    I can vouch for the excellent gourmet food at Nisbet Plantation! The week my husband and I spent there in July '09 was filled with incredible meals every evening... from appetizer to main course to dessert. My compliments to Chef Tony!

  • Jaimie Mancham-Case LA TV Examiner 4 years ago

    You are making me hungry. lol

  • Karen Mellott 4 years ago

    Great recipe and while it is fancy - it doesn't seem over complicated. Trying that salsa this summer in a larger quantity!

  • Ronna DeLoe 4 years ago

    Cool article...thanks!

  • Billie 4 years ago

    Looks great but I just can't eat plantains- not sure why.

  • Ted Nelson 4 years ago

    Love plantains. Sounds delicious.

  • Leslie 4 years ago

    Thanks for sharing this recipe. Great profile of the chef-- sounds like he's had an exciting career all over the world!

  • Carol Hilker 4 years ago

    This sounds amazing!

  • Betty 4 years ago

    What a colorful picture of the snapper. Great article about Chef Tony

  • kris anne raven piani 4 years ago

    Congrats Lolo Daddy!!!Wish you the best and more blessings to come!I Love You so much!!!

  • Carmen O. Piani 4 years ago

    .>WANNA TRY IT....LOOKS INTERESTING & DELICIOUS...OUR KIDS MAY LOVE IT!

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