Meet the Chef
Chef Allen Susser is a James Beard Award-winning Chef who has a passionate commitment to local fresh ingredients. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. Chef Allen’s Consulting ( www.chefallens.com) is a boutique sustainable restaurant and hospitality consulting firm – providing strategic initiative, culinary resources, and innovative direction for the industry. One of his current projects is the world-renowned Jade Mountain Resort in St Lucia, West Indies.
Chef Allen is the Culinary Director for the Cafes at Books & Books. He was recently recognized by Slow Food USA with a Lifetime Achievement Award for his commitment to working with local farmers and food artisans. Chef Allen is the author of several books, the most recent being Green Fig & Lionfish, Sustainable Caribbean Cooking (Mango Press, 2019), and digital cookbook Jade Mountain Gastronomy (Story Farm, 2020).
Watch the Class:
Caribbean Curried MahiMahi
- 4 4oz fish filets
- 2 large limes, juiced
- 4 tablespoons of olive oil
- 1 large sweet onion, diced
- 2 cloves of garlic, finely chopped
- 1 medium sweet pepper or seasoning pepper, diced
- 1 can of coconut milk
- 1 Tablespoon Caribbean Curry Powder
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 bunch of fresh cilantro, chopped
- 1 1/2 cups of rice
Season the Fish
- In a medium sized bowl combine the ½ teaspoon salt, 2 teaspoons cilantro with the juice of one lime.
- Marinate fish in this mixture for 15 minutes
Prepare the Rice
- Using a small pot with a lid, measure 3 cups cold water, add 1 ½ cups rice and ½ teaspoon salt.
- Bring to a boil and lower to a simmer. Cook covered for 20 minutes.
- Remove the rice from the heat and fluff lightly with a fork.
- Cover and let rest for another 5 minutes. Season the rice with lime juice and chopped cilantro.
Prepare the Curry
- Using a heavy bottom skillet warm 2 tablespoons olive oil and add in the onions.
- Cook over medium heat until they begin to brown slightly, add the garlic, then stir in the curry powder.
- Mix well and cook for another minute and then push the mixture to one side of the pan.
Cook the Fish
- Add the remaining oil while turning the heat up to high.
- Carefully place the marinated fish into the hot oil.
- Pan fry the fish on the first side for about 2 minutes, turning the fish with a spatula when golden brown.
- Add the peppers and coconut milk, bringing the sauce to a simmer.
- Season with salt and pepper.
When the fish is just cooked through, remove to a serving plate. Stir the sauce well to reduce another minute and finish with fresh cilantro. Spoon the sauce over the fish. Serve with rice.