Antigua and St Lucia recipes
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Coconut-crusted snapper
Ezekial Jackson shows Gary Rhodes how to create this simple yet sumptuous fish recipe, which is popular right across the Caribbean. Served here with a tangy pineapple salsa.
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Tropical pineapple salad
Gary Rhodes takes the lead from Ezekial Jackson in this sweet, rum-laced pineapple salad
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Grilled red snapper with citrus souscaille Souiscaille is a spicy citrus salsa - Jonathan Deardon shows Gary Rhodes how it's done
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Green fig and saltfish (fig vét é lanmowi) There are in fact no green figs used in this classic St Lucian dish, but rather fresh green bananas – from Gary Rhodes and Jonathan Deardon
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Red bean and dumpling stew with pork Baby dumplings absorb the flavorsome red bean juices in this slow-cooked St Lucian dish from Gary Rhodes and Jonathan Deardon
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Antiguan seasoned rice Gary Rhodes and Ezekial Jackson stud rice with preserved meats, salt fish and Caribbean vegetables in this hearty one-pot dish
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Ducana Gary Rhodes and Ezekial Jackson make sweet potato and coconut wraps from Antigua. Try pairing them with pineapple salad for a stunning dessert
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Rhodes Across The Caribbean Gary Rhodes embarks on a Caribbean food odyssey from Jamaica, St Lucia and Grenada to Trinidad and Tobago.
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Total time
1 hrs 50 mins
Coconut-crusted red snapper with pineapple salsa
By Gary Rhodes From Rhodes Across The Caribbean
By Gary Rhodes From Rhodes Across The Caribbean
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35 mins
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30 mins
Grilled red snapper with citrus souscaille
By Gary Rhodes From Rhodes Across The Caribbean
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1 hrs 10 mins
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