We’re constantly celebrating eating local and it’s only getting easier with Bermuda’s myriad of mouth-watering foods that have evolved over time along with new tastes that have awakened and revived the ever-growing culinary scene. Such variety satisfies everyone’s taste and buying local can save you some serious cash on groceries.
Our close connection to the sea and desire to be more self-sufficient have brought the locavore movement into the limelight. A growing group of enterprising artisanal newcomers are joining established food businesses to feed residents hungry for locally produced culinary treats.
Chef Livio Ferigio’s recipe for Bermuda Rockfish with Bermuda Bananas & Gosling’s Black Seal Sauce is a perfect example of this long tradition of bringing together local flavours. It is a true testament to how new takes on old tastes are responsible for this revival of the culinary scene. Experience the tastes of Bermuda’s land and sea by supporting our local farmers and fishermen, your tastebuds and your wallet will thank you!
1 cup canola oil
½ cup all-purpose flour seasoned with salt and freshly ground black pepper
Six 8-oz. Bermuda Rock Fish fillets, boned and skinned (or any other white fish)
½ cup Gosling’s Black Seal Rum
1 cup cooking cream
½ cup softened butter
1 cup sliced almonds
4 Bermuda bananas, 1/4-inch slices
Salt and freshly ground black pepper
½ cup chopped fresh parsley, for garnish
In a large skillet, heat the canola oil over medium to high heat. Place the flour in a shallow plate, add the salt and pepper, and mix until combined. Dredge the fish fillets in the flour mixture and sauté in the hot skillet until they are golden brown. Drain the oil from the skillet and add the Gosling’s Black Seal rum. Flambé immediately, and cook for 20 seconds to burn off some of the alcohol. Add the cream and half the butter, seasoning lightly with salt and pepper. Cook everything for approximately 5 minutes. Remove the skillet from heat and allow to rest. In a separate pan, melt the remaining butter and then add the almonds. Let the almonds sauté for a minute, then add the sliced bananas. Let everything cook for 2 minutes. Place the cooked fish fillets on a platter and top with almonds and bananas. Drizzle the sauce around and over the fish. Add a little rum on top and garnish with parsley. Serve hot.
(From Livio Ferigo’s Cook Book “Amore Bermuda”)