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Readers' Favorite Recipes: In-Port Eats & Drinks
Home > Readers' Favorite Recipes: In-Port Eats & Drinks


Cocktails Entrees Desserts In-Port Eats & Drinks


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"My boyfriend and I love all things seafood, so we were in dining heaven on our first cruise to the Caribbean a few years ago. We had delicious fresh fish dishes every day. Our favorite was the flying fish at The Tides in Barbados, flavored deliciously with peppers and spices. I may not be able to recreate the beautiful on-the-water setting, but I'd love to try the recipe at home!" -- soliteyah
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Ingredients
12 flying fish
4 cups tomato sauce
1 tsp curry powder
1 tsp paprika
1 tsp black pepper
Salt
1 cup water
1 large lime
2 tbsp chopped seasoning
2 tomatoes, diced
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 tbsp butter
Steamed Bajan Flying Fish Seasoned and Braised in a Rich Tomato Creole Sauce
Steamed flying fish is Barbados' national dish. If you cannot find flying fish, any meaty white fish -- like cod -- will work nicely in The Tides' recipe.

"Chopped seasoning" in its fresh form is generally a trinity of onion, bell pepper and celery. Fiestaspices.com offers a dried version that also includes carrots, parsley and garlic. Another good substitute is the island's famous Bajan seasoning -- a somewhat wet rub of garlic, thyme, onion, marjoram and pepper -- or green seasoning.


1. Marinate fish in lime and salt for five minutes.

2. Rinse off fish and season with chopped seasoning.

3. Sautee the vegetables in a saucepan with butter for five minutes on a medium heat.

4. Add remaining ingredients; add salt to taste and simmer for six minutes.

5. Add fish and cook for three minutes or until fish is cooked.

6. Serve with rice and peas. Serves 6.


"When I stopped in St. Thomas during my first cruise to the Eastern Caribbean, I stumbled upon Virgilio's, a small side-street salon replete with tasteful artwork and willowy plants. After my server delivered a cup of minestrone from a still steaming saucepan, it was time for the real gluttony to commence. I'll take, my good man, the paprika ravioli. And yet when I tell friends and strangers about the subtle blend of cream, paprika and ricotta cheese, their intuitive reaction is -- Huh? Paprika? Perhaps a recipe would do the trick...." -- WackyHeathen
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Ingredients
1/2 tbsp butter
1 onion, chopped
1 garlic clove, minced
1/2 cup heavy cream
2 tbsp parmesan cheese
Paprika
Fresh or frozen cheese ravioli
Paprika Ravioli
This recipe was passed on to us over the phone by a chef at Virgilio's. He uses homemade pasta sheets -- 1 cup of semolina flour, 1 cup corn flour, 1 egg, 1 tbsp salt, pepper to taste and a tbsp of vegetable oil -- stuffed with ricotta, parmesan, pepper and salt. However, the creamy, savory sauce is what makes this dish extra special, so you may want to save a step and buy your favorite fresh or frozen ravioli. This will serve 2 to 4.

1. Cook onion and garlic in a pan with butter until garlic is browned.

2. Add the heavy cream and parmesan cheese; cook for approximately five minutes, stirring constantly.

3. Add flour to thicken the sauce; the chef says "you'll have to experiment" to get the consistency you want.

4. Add paprika until the sauce has turned a rose color (between pink and red); salt and pepper to taste.

5. Serve paprika cream sauce over ravioli cooked al dente. Serve immediately.


"Seattle is one of my favorite cities in America, and taking a cruise to Alaska from here offers an awesome excuse to spend a few days in the city. On my last visit, I stumbled onto Hotel 1000, one of the newest and trendiest boutique hotels here. Loved the high-tech hotel -- and its on-site restaurant and bar; the ginger Thai martini was the best cocktail I've ever had. Help me find the recipe!" -- SuziClue
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Ingredients
4 slices of ginger
2 lime chunks
2 oz vodka
.5 oz simple syrup
1.5 oz lime sour
Pickled ginger
Ginger Thai Martini
From Hotel 1000: "Well balanced, this cocktail plays with the senses as the fresh ginger bites back."

1. Muddle four slices of ginger and two lime chunks in a shaker.

2. Add vodka, simple syrup and lime sour with ice and shake well.

3. Strain into martini glass.

4. Garnish with a ribbon of pickled ginger.





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