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Jump Up for Fresh Fish – Grouper Bites!


Photo by Team Fotoshop

The Caribbean islands are world-famous for many things, especially that jovial time of year known as Carnival – a celebration of emancipation.

While everyone celebrates for different reasons, the spirit of the festivities is alive and contagious. Calypso-style music can be heard on every street with the unique sounds of the steel drums and island-style lyrics. Vivid costumes are worn to accentuate the bright energy of the music, alongside choreographed dances to mesmerise the crowds.

Through this rich cultural celebration, one can see a long story of love and pride, and the talent exhibited extends through to the kitchen. Delicious, aromatic flavours join the party and continue to prove the power of culture among Virgin Islanders and their exceptional history.

A favourite carnival food in particular is a fried fish, fresh-caught by local fishermen. Here’s a delicious recipe for Jump Up Grouper ‘Bites’ with Piña Colada Sauce.



2 tbsp butter

1 medium onion, chopped

4 cloves garlic, minced

1 tbsp fresh-grated ginger

¾ cup aged rum

½ cup cream of coconut

½ cup pineapple juice

¾ cup crushed fresh pineapple

1 tsp chili pepper flakes

¼ tsp salt

2 tbsp fresh cilantro, chopped

2 lbs fresh grouper fillets (or firm white fish)

2 limes, juiced

Salt and pepper

1 cup flour

1 cup cornmeal

1/4 cup milk

2 eggs, beaten

Coconut oil for frying

Fresh basil, chopped

2 limes, cut into quarters


In a saucepan, melt butter and sautée onions, garlic, and ginger until lightly brown. Deglaze pan with aged rum and let alcohol cook off. Mix in cream of coconut, pineapple juice, chopped pineapple, chili flakes, and salt. Simmer until reduced and sauce covers the back of a metal spoon. Mix in fresh cilantro and set aside to cool.

Cut grouper fillets into strips; season with salt, pepper, and lime. Heat several inches of coconut oil to 375ºF. Use extra care with hot oil! Beat together the milk and eggs and dip the fish strips; then coat with flour, removing excess. Fry until golden brown on all sides. Remove from pan and let sit uncovered on paper towel. Garnish with fresh basil and cut limes, and serve with Piña Colada sauce immediately. Happy times? Jump Up!

Buen Provecho!

Megan Schlobohm, Chef - SV Lolalita

Megan Schlobohm, Chef - SV Lolalita

Chef at Lolalita SV
Chef Megan from Atlanta, Georgia of the US decided to join the sailing world very soon after her years in academic education and prior to her admission, developed a fierce passion for cooking. Perfecting her menu on various yachts, most of her phenomenal culinary abilities are self-taught, bringing innovative cuisine to Crewed Yacht Lolalita in the BVI.
Megan Schlobohm, Chef - SV Lolalita
Megan Schlobohm, Chef - SV Lolalita

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