Island-Inspired Recipes to Try After Your BVI Trip

You’ve returned from your sailing charter through the British Virgin Islands, your skin is still sun-kissed, and your mind is full of memories of turquoise waters and white-sand beaches. But what about those unforgettable flavors? The good news is, you don't have to say goodbye to the taste of the islands.

We’ve gathered a few simple, iconic recipes to help you bring the vibrant, fresh, and soul-warming cuisine of the BVI into your own kitchen. Fire up the grill, put on some reggae music, and let your taste buds sail back to paradise.

1. The Quintessential Cocktail: The Painkiller

No BVI culinary experience is complete without this legendary drink. Recreating it at home is wonderfully simple.

Ingredients:

• 2 oz Pusser’s Navy Rum (or your favorite dark rum)

• 4 oz pineapple juice

• 1 oz orange juice

• 1 oz cream of coconut (we recommend Coco Real or Goya)

• Freshly grated nutmeg

Instructions:

1. Fill a shaker with ice.

2. Add the rum, pineapple juice, orange juice, and cream of coconut.

3. Shake vigorously for 15 seconds until well-chilled.

4. Strain into a glass filled with fresh ice.

5. Garnish with a generous dusting of freshly grated nutmeg.

6. Close your eyes, take a sip, and you’re back on Jost Van Dyke.

2. The Perfect Beach Snack: Conch Fritters

A staple on every beach bar menu, these crispy, flavorful fritters are a taste of the sea you can easily make at home. If fresh conch is hard to find, many specialty fish markets or online retailers carry frozen, pre-cleaned conch.

Ingredients:

• 1 lb conch meat, finely minced

• 1 cup all-purpose flour

• 1/2 cup cornmeal

• 1/2 bell pepper, finely diced (a mix of red and green is nice)

• 1/4 cup red onion, finely diced

• 1 jalapeño, seeds removed and minced (optional)

• 2 cloves garlic, minced

• 1/4 cup fresh cilantro or parsley, chopped

• 1 tsp baking powder

• 1 large egg, beaten

• 3/4 cup milk (or club soda for a lighter fritter)

• Salt and black pepper to taste

• Vegetable oil, for frying

• Lime wedges and spicy mayo or remoulade for serving

  
  

Instructions:

1. In a large bowl, combine the minced conch, flour, cornmeal, bell pepper, onion, jalapeño, garlic, and cilantro.

2. In a separate small bowl, whisk together the baking powder, egg, and milk.

3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter should be thick.

4. In a heavy-bottomed pot or deep skillet, heat about 2 inches of oil to 350°F (175°C).

5. Carefully drop tablespoon-sized balls of batter into the hot oil. Fry in batches for 2-3 minutes, turning occasionally, until golden brown and cooked through.

6. Remove with a slotted spoon and drain on a paper towel-lined plate.

7. Serve immediately with lime wedges and your favorite dipping sauce.

3. The Main Event: Grilled Mahi-Mahi with Mango Salsa

Fresh, flaky fish with a sweet and zesty salsa is the essence of BVI dining. Mahi-mahi is a local favorite, but any firm white fish like grouper or snapper will work beautifully.

Ingredients for the Fish:

• 4 Mahi-Mahi fillets (about 6 oz each)

• 2 tbsp olive oil

• 1 lime, juiced

• 2 cloves garlic, minced

• 1 tsp paprika

• Salt and black pepper to taste

Ingredients for the Mango Salsa:

• 1 ripe mango, peeled and diced

• 1/2 red bell pepper, diced

• 1/4 cup red onion, finely diced

• 1/4 cup fresh cilantro, chopped

• 1 jalapeño, seeds removed and minced

• Juice of 1 lime

• Salt to taste

Instructions:

1. Make the Salsa: In a medium bowl, gently combine all the salsa ingredients. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Prepare the Fish: In a small bowl, whisk together the olive oil, lime juice, garlic, paprika, salt, and pepper. Brush this marinade generously over both sides of the mahi-mahi fillets.

3. Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

4. Grill the fish for 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.

5. Serve the grilled mahi-mahi topped with a generous spoonful of the fresh mango salsa. Perfect with a side of coconut rice or fried plantains.

   
   

Savor the Memories

Cooking these dishes is more than just preparing a meal; it's a way to relive the magic of your journey and share a taste of your adventure with friends and family. Each bite is a reminder of sun-drenched days and starlit nights on the water.

Did these recipes spark your wanderlust? The best ingredient is always the BVI itself. Contact Ocean Bliss Charters to start planning your next culinary and sailing adventure in paradise. Bon appétit and fair winds!