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" ... Lobster served just simmered off the grill? Warm bread baked in an oil drum by a local matriarch? Or how about chomping down on mahi mahi in view of some of the most stunning landscapes in the Caribbean? St. Lucia’s cuisine ranges from high end to local, road side food stops, and the most compelling foodie choices should be to the places that St. Lucians like to visit. From partaking in oxtail stew in Marigot Bay, to filling up before a night at the Anse La Raye Friday night street party, here are 5 great choices of local food stops in St. Lucia. ... "
" ... The menu changes each day, on a weekly rotation, combining Fijian ingredients with global flavors. In line with the resort's environmental ethos, no reef fish are served. Instead, pelagic fish found in open water like yellowfin tuna, deep sea snapper, mahi mahi and walu (escolar) appear on the menu. Chef Raymond Lee's whole-fried snapper with sweet and sour sauce is a nod to his Chinese heritage. Lee grew up in Fiji and is a prime example of Fiji's multiethnic heritage, which includes a large number of Indian immigrants. Naturally, curries here are excellent, served with roti, pappadum and coconut chutney. A Middle Eastern platter with smoky baba ghanoush and a spicy Thai beef salad were a couple more standouts. ... "