Saint Lucia West Indies Day Two

We had a relaxing start to our second day in Saint Lucia. You can place a door tag on your door at Sandals before 2:00 AM with anything you want to eat and they will deliver room service at your request in the morning. We did this the first 2 days and it was delicious..all sorts of fresh fruit. We later discovered that the buffet breakfast in one of the restaurants has 20 times more food. (Note to self: leave your room for breakfast.)

We headed down to the beach to relax and get our drink on...Sam saw the scuba diving boat getting ready to leave and asked if they had room for 2 more to snorkel on the reefs. They did and we jumped on! 

We enjoyed lunch at one of the restaurants on the beach called "Barefoot by the Sea." It was amazing! We literally ate there for lunch all 3 days. And ordered the same thing...Chef's Catch: Mahi Mahi.

We spent the rest of the day relaxing, sunning and taking in the views.

They were having some sort of pool party that afternoon and we decided to check it out. We didn't think we would meet many people from the South but WE DID! And we had an awesome afternoon. They were from Tuscaloosa, Alabama and Charlotte, North Carolina.

We ended our evening enjoying a few beers with our new friends and then dinner at Josephine's Italian Restaurant. It was too good. We had had such a long day that I forgot to snap any photos that evening. Hands down, Josephine's, was the best dinner we had at Sandals Grande.

Curry Salad Dressing

1/4 c. Vinegar

1/2 c. Oil

2 tbsp. Chutney

2 tsp. Sugar

1/2 tsp. Salt

1 1/2 tsp. Curry Powder

1 tsp. Dry Mustard

Put all the ingredients together and mix well. Shake before serving.

Curried Mahi Mahi

6 oz. Yogurt

3 tbsp. Curry Powder

3 Shallots, Chopped

1 tbsp. Olive Oil

4-6 Mahi Mahi Filet's

Heat oven to 350 degrees. Place non-stick pan in oven. Sprinkle fish with 1/2 of curry powder. Put oil in non-stick pan on high heat. Sear fish for about 5 minutes with lid on. Turn fish over and place in the hot oven pan. While baking, saute shallots in remaining olive oil. Add the rest of the curry and let brown a little. Add yogurt and simmer until warm. Take fish from oven when finished and flaky. Serve the Mahi Mahi with the curry sauce on top.

*Serve Curried Mahi Mahi with a fresh salsa of diced tomato's and onions. The Mahi Mahi pairs great with a fresh salad with curry dressing and basmati rice. ENJOY!