At Secrets® Resorts & Spas, we pride ourselves on our expansive array of international cuisine and our accomplished chefs who take pleasure in serving our guests!
Secrets Akumal Riviera Maya’s Executive Chef, Jose Mena once said, “Humbleness is the essence of the chef. Let’s work, but always have fun.” At Secrets Resorts & Spas, we love putting in the work to make incredible dishes that you will love.
Read on to check out a recipe from Chef Mena and learn how you can cook like a Secrets Chef at home!
Chef Mena’s Chilean Seabass with Scarparo Sauce tastes just as delectable as it looks. See below for step-by-step instructions to make this zesty seafood dish in your own kitchen!
Recipe: Chilean Sea Bass with Scarparo Sauce
Prep Time: 30 Minutes
Serving Size: 1
- 6 oz. Chilean seabass
- ¼ cup bell pepper
- 3 spears asparagus
- 1¼ cup potatoes
- 1 wedge lemon
- 3 tsp. olive oil
- 3 tsp. garlic
- ¼ tsp. salt
- 3½ tbs. chopped bacon
- ¼ tsp. pepper
- 2 tbsp. butter
- ¼ cup provolone cheese
- 4 tsp. white wine
- 2 leaves of laurel
- 4 slices tomato
- 1½ tbsp. onion
- 2/3 cup potatoes
- 5 tsp. heavy cream
Season the fish with some olive oil & salt and sear on both sides. Bake at 250°F for 3 minutes.
Roast via direct heat, then remove the skin and julienne. Do the same with the onions, then place them into the pan with the garlic, oil & basil, and finish by seasoning with salt and pepper. Serve as a side with the fish.
Cut ½ cup potatoes into thin slices, pour a little olive oil and salt, then bake at 175° F for 10 min. Serve as a side dish or use as garnish for the fish.
Chop the garlic, basil and gradually add the butter to the pan. Add the provolone cheese and mix until you get a paste and reserve. Sauté the onion until clear in a pan with hot oil, add the chopped tomatoes, wine and bay leaves in addition to the mixture which was prepared earlier and simmer for a few more minutes until thickened. Serve as a side sauce for the fish.
Boil ¾ cup of potatoes with a little salt until smooth in a skillet. Sauté some finely chopped onion, bacon and butter, potatoes and mix using a whisk and crush. Then add the cream that will help to give a creamy consistency. Poach asparagus in boiling salted water for 1 minute. Pour puree into dish and serve fish on top of it.
Put your cooking skills to the test and try out Chef Mena’s recipe!
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