St Maarten is our “go-to” place when we want to kick back and relax or get away from the cold of winter. We’ve made a lot of friends on the island but especially cherish the time we spend at Toppers Restaurant eating GREAT food and enjoying the awesome company. One of their specialties is one of our favorite dishes that we think everyone should know about so we asked the chef/owner, Topper, to give us a lesson on making it! The recipe is below the video. Keep in mind that the measurements are not exact – Topper tends to eyeball his ingredients and uses most “to taste”.
White Fish (Snapper, Haddock, Mahi, or Swai) approx. 8-10 ounces
Red Bell Pepper
Salt & Pepper
1 cup of Pinot Grigio or Chardonnay (or another good drinking wine)
Cut onion in half. Take a slice out of the middle and break it up into pieces. Then, slice the bell pepper. In a saute pan, saute butter, olive oil, salt & pepper. Put the vegetables in and saute. When you think they are soft to the bite, remove them with tongs and place them to the side. Place the fish into the pan. Add one cup of wine. Place a lid on the pan in order to steam it. Cook for about 5 minutes on a high flame. Remove the lid and place the vegetable back in the pan. Add one tablespoon of butter and a bunch of parsley to the pan. Remove everything from the pan (including juice) and SERVE! VOILA!