Hemingway’s or Turks & Caicos Review and Recipe for Mahi Mahi Fish Tacos

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While in the Turks & Caicos to judge the annual Conch Festival, the Hill Team took time to explore. Hemingway’s was one of many of our finds.

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Ernest would enjoy it here. It is his kind of a place. Hemingway’s is a beautiful spot on Grace Bay beach,  with a laid-back island vibe. It reminds me of old Hemingway haunts we have enjoyed  in Cuba and Key West. You can arrive in bare feet and receive a warm welcome from owner, Terry Drummey, and all of the friendly staff.

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Our culinary team found every morsel we tasted was delicious. Both of us are Eggs Benedict lovers. The ones we devoured at Hemingway’s were among the best in the world. The chef added a tasty grilled tomato twist to this traditional fare. This ingredient provided that spot of color and flavor to take them over the top. It is not easy to cook perfectly timed eggs during a busy Sunday morning brunch–but these were perfect.

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Norm was very happy with his French Toast.

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We lingered in the open air, with freshly squeezed juice and excellent coffee.

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If we had not a plane to catch, we would have returned for Chef Alix Saimpha’s Mahi Mahi fish tacos. or one  or two of Hemingway’s favorite rum drinks at sunset.  Alix has been cooking in Provo over 15 years. A graduate of Le Condon Bleu in Paris, he is an accomplished chef and the proud father of three.

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Mahi Mahi fish Tacos With Mango Chutney

Serving 4 people

Ingredients for tacos

2lbs Mahi Mahi Filet cut into 4oz portions

8 each 6”flour tortilla

½ cup sour cream

2 lemons

salt/pepper

1 cup of mango chutney

Method

Grill Mahi Mahi and season with salt/pepper for 2 to 3 minutes.

Slightly grill the flour tortillas.

Put 1 tsp of sour cream and 1 tbsp of mango chutney and one piece of fish on the torilla.

Roll it up and you are ready for a great light tasting lunch.

Mango Chutney

Ingredients for chutney

2 cups sugar

1 cup white vinegar

6 cups mangos peeled and cut

2 chopped onions

2 chopped green peppers

2 chopped red peppers

¼ cup chopped ginger

¼ teaspoon red chili pepper flakes

Method

Combined all the ingredients in a sauce pan and let simmer uncovered until syrupy and slightly thickened.  45 minutes to 1 hour.

Stir occasionally during cooking.

If you find yourself in the Turks & Caicos, the Hill Team would highly recommend Hemingway’s.

Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association
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