Venue, Food and Styling: Mermaid Beach ResortÂ
  BBQ POMFRET
Dive into the world of seafood cuisine with BBQ pomfret, red snapper, assorted seafood pasta, and creamy crab scramble. These recipes show fresh flavors, perfect for gourmet gatherings or casual indulgence, inspired by Mermaid Beach Resort’s culinary finesse.
Savor the succulent world of seafood with these delectable BBQ and pasta recipes. Ideal for your next cookout or family gathering, these dishes will show the richness of flavors of fresh fish and assorted seafood from everyone’s choice of paradise by the Sea-Mermaid Beach Resort. From smoky BBQ delights to creamy crab-infused scrambles and homemade pasta, these dishes will satisfy your cravings and elevate your culinary experience.
So, let’s dive into these seafood masterpieces that will leave your taste buds begging for more
   BBQ POMFRET
Ingredients
300g pomfret (clean and put some deep slits on both sides
1 tsp chili powder
A pinch of homemade dry herbs powder
½ tsp garlic paste
1 tsp ginger paste
½ tsp garam masala
¼ tsp coriander powder
¼ tsp cumin powder
5-6 curry leaves
2 tbsp lemon juice
Salt, to taste
Method
Mix spice powders, ginger-garlic paste, and salt. Add lemon juice to make a paste. Cut the curry leaves into two and add this to the paste (do not make a paste of curry leaves).
Apply this to the fish. Keep aside for at least 1 hour. Heat the charcoal and grill the fish until it is cooked.
BBQ RED SNAPPER
Ingredients
300g red snapper, cleaned and some deep slits on both sides
1 tsp black pepper
A pinch of homemade dry herbs powder
½ tsp garlic paste
1 tsp ginger paste
½ tsp garam masala
¼ tsp red paprika
¼ tsp cumin powder
Fresh Rosemary
Lemon juice, about 2 tbsp ,Salt, to taste
Method
Clean the red snapper and give deep slits on both sides of the fish. In a bowl, mix the black pepper, homemade dry herbs powder, garlic paste, ginger paste, garam masala, red paprika, cumin powder, and salt. Now add the lemon juice into it and mix everything into a smooth paste.
Liberally rub the marinade onto the red snapper, including both sides, and into the slits, and let it marinate in the refrigerator for at least 1 hour.
marinate in the refrigerator for at least 1 hour.
Light the grill to medium-high heat; if using charcoal, the coals should be glowing.
Place the marinated red snapper on the grill and cook for about 4-5 minutes per side, depending on the size of the fish.
Once cooked, remove the fish from the grill and serve immediately. Garnish with additional fresh rosemary and lemon wedges on the side for added flavor.
ASSORTED SEAFOOD PASTA
Ingredients
150g pasta200g assorted seafood
100g tomato sauce
Salt and pepper, to taste
5 cloves of garlic, chopped
Olive oil
Method
Bring a large pot of salted water to a boil. Add the 150g of pasta and always 8-12 minutes, depending on the shape of the pasta. Once cooked, drain the pasta, saving a little of the pasta water to adjust the sauce later. Set aside. While pasta is cooked, in a big pan over medium heat, slightly warm some olive oil. Add to the pan the 5 cloves of chopped garlic and sauté until fragrant for 1-2 minutes.
Add to the pan 200 g of mixed seafood and cook over medium-low heat for about 3-5 minutes until the seafood is cooked through and opaque. Do not overcook. Now, add the 100g of tomato sauce to the pan with the seafood and garlic. Stir well to combine. Let it cook for another 2-3 minutes, allowing the sauce to warm up and thicken a bit. Season with salt and pepper to taste. If the sauce is too thick, you can add a little reserved pasta water to loosen it.
Mix pasta into the skillet with seafood and sauce; mix until pasta is well coated with sauce and seafood. After a good mix, transfer pasta and seafood onto serving plates. Garnish with a few sprigs of fresh herbs or a squeeze of lemon, if needed.
CRAB SCRAMBLE
Ingredients
1 tbsp butter,
1 shallot,
thinly sliced 4 eggs,
1/3 cup fresh cream,
2/3 cup crab meat,
2 cups fresh spinach6 cherry tomatoes,
quartered2 tablespoons chopped fresh chives,
¼ tsp salt .A pinch of black pepper
Method
Melt butter in a medium-sized pan over medium-low heat. Once butter is melted add the shallot and sauté for 3-5 minutes, until shallots start to become fragrant. While shallots are sautéing, combine eggs, fresh cream, and crab meat in a mixing bowl. Whisk to scramble the eggs and make the mixture come together.
Increase the heat to medium-high and add the spinach, stirring until slightly wilted. Add the egg mixture to the pan and stir gently. Add the tomatoes, chives, salt, and pepper and continue to gently stir and break up the eggs, as you would any scrambled egg dish. Once eggs are no longer runny and cooked through, transfer to two plates.
