Calypso

Chef Kent Lynam
27075 Marina Road, Orange Beach, AL
334-981-1416

Montego Salad, Tropical Chicken Salad,
Fish Rio with Spicy Black Beans and Tropical Fruit Salsa

Montego Salad

  • 2 oz. baby greens
  • 4 oz. chicken sala
  • 1/2 cup fresh fruit
  • 2 oz. poppy seed dressing

Place baby greens on serving plate. Place chicken salad in the center of greens. Arrange sliced fruit around the base of the chicken salad. Place poppyseed dressing in the center.

Poppy Seed Dressing:

  • 8 oz. sour cream
  • 1 tsp. lemon juice
  • 1 tsp. poppy seeds
  • 2 tsp. sugar
  • 1 Tbsp. Grenadine

Combine all ingredients in a mixing bowl. Mix well. Chill.

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Tropical Chicken Salad

  • 1/3 cup minced celery
  • 1/4 cup minced green onions
  • 1/4 cup chopped pecans
  • 1/3 cup mayonnaise
  • 1/3 cup minced pineapple
  • 1/4 tsp. curry powder
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. lemon juice
  • Salt and white pepper to taste
  • 1/2 tsp. hot sauce
  • 8 oz. chicken breast, cooked and coarsely chopped

In a stainless steel bowl, combine mayonnaise and pineapple with other wet and dry seasonings. Mix well to dissolve curry. Cut all vegetables and combine with diced chicken and other ingredients. Mix well.

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Fish Rio with Spicy Black Beans and
Tropical Fruit Salsa

  • 6-8 oz. grouper filet
  • Melted butter
  • Jerk seasoning
  • Lemon pepper

Brush melted butter on one side of the grouper filet and place butter side down on a hot griddle. Drizzle a small amount of butter of top of grouper and sprinkle with lemon pepper and jerk seasoning. Cook for 3-4 minutes, turn, sprinkle other side with jerk seasoning and lemon pepper. Cook for an additional 3-4 minutes. When done, place fish on serving plate. Serve with Spicy Black Beans and Tropical Fruit Salsa.

Spicy Black Beans:

  • 1 – 14 oz. can black beans, drained
  • 1/8 tsp. Dijon mustard
  • 1/2 clove garlic
  • 1/8 tsp. red wine vinegar
  • 1 Tbsp. olive oil
  • 2 Tbsp. red onion
  • 1/8 tsp. Tabasco sauce
  • Salt and pepper to taste

In a stainless steel bowl, combine garlic, vinegar, mustard and oil. Whisk vigorously until creamy, then gently fold in the remaining ingredients. Season to taste and chill before serving.

Tropical Fruit Salsa:

  • 1/2 jalapeno pepper
  • 1 tsp. white vinegar
  • 1 tsp. vegetable oil
  • 1 tsp. lime juice concentrate
  • 1 Tbsp. red onion, thinly sliced
  • 1/2 cup mango, diced
  • 1/2 cup pineapple, diced
  • 1 tsp. cilantro, finely minced

In a stainless steel bowl, combine all of the ingredients. Chill.

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