Now back from honeymooning in Antigua, and married over a month already, life is settling down back to normal. What a truly amazing experience it all was!
Obviously, we set out to try as much food as possible whilst we were away, and we certainly weren’t disappointed. Plenty of fresh fish and sea food which was fantastic for us!

We were staying in a picture-perfect resort called, Galley Bay. Fairly close to the main town of St. Johns. Unlike us, we actually socialised with other couples on the resort! A couple from Cleveland, Ohio, who got married and same day as us, and another couple from Rhode Island who actually got married on the beach whilst we were there. Our conversations mostly consisted of mimicking each other’s accents and then listing words that are different in the UK from the US.

Apart from the amazing food on the resort, we got to experience some truly delicious food when we went exploring the island in our hired jeep. A small restaurant right on the beach called OJ’s. Kayleigh and I ordered fresh grilled whole snapper. Wow, it was so delicious! Especially with some of the local hot sauce drizzled across the top! It was really great to be able to experience some authentic local food, but equally, we wanted to try a restaurant that Kayleigh had researched before we went. ‘Sheer Rocks’. A small restaurant and bar, located right on the rocks overlooking the beach and sea, voted the best restaurant in the whole Caribbean! It honestly was unlike anything I’ve experienced before, the setting was breath taking and the food was one of the best meals I’ve had in I can’t remember how long!

When we went to Sheer Rocks for lunch, we ordered from a tapas style menu so we got to try a few things from the menu! Giant grilled prawns, warm courgette salad, calamari, edamame beans, feta salad with watermelon martinis and banana daiquiris to wash it down! Delicious!

 

‘Grilled Mahi Mahi Tacos’

This was a classic dish that got served for lunch by chef Ivy, from a little beach hut by us. Mahi Mahi is a local fish that is often used.

 

Instructions:

In a small bowl add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, ground cumin, dry cilantro, and 1/2 teaspoon of cracked pepper. Stir to mix.

Pat Mahi Mahi dry and rub spice mixture onto all sides of the fish. Set aside.

To a food processor add, greek yogurt, 1/2 teaspoon of garlic powder, chipotle pepper, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of salt, and lime juice. Set aside.

Heat grill to medium high heat.

Add fish to grill and grill for 2-3 minutes per side. Remove from grill and let side.

Add tortillas to grill and grill 1 minute per side to warm up and remove.

To assemble tacos, add one strip of grilled fish to corn tortilla, top with thinly sliced purple cabbage, sliced avocado and a drizzle of chipotle lime crema.

Optional garnish: fresh lime wedges to squeeze on top and fresh coriander