Chef Kenneth Molyneuax a native of the British Virgin Islands, got his first lessons in cooking from his mother, a well-respected local cook. He eventually went on to study Culinary Arts at the New England Culinary Institute where he developed his own unique style and flair, graduating with honours at the top of his class. Chef Ken successfully captained the BVI National Culinary Team since 2007 until 2019, winning several medals.
You can Find Chef Kenneth at:
Instagram: @kennethmolyneaux
Facebook: Kenneth Molyneaux


Ingredients:

1 local fish big enough to fillet dusted in
Cornmeal 3 oz.
And seared I olive oil

Stir Fried Vegetables

Carrot 1/4 Julienne
Red bell pepper 1/4 Julienne
Spinach 4 oz.
Yellow squash 1/4 cut in to Julienne
Sesame oil 1 ozs

Salsa
Mango 1/4 each slice and dice very small
Papaya 1/4 each slice thin and dice very small
Pineapple .5 ozs slice thin and dice very small
Red onions 1/4 dice very small
Limes 2 each
4 sticks of fresh cilantro
Pinch of salt and pepper

Cilantro Oil blend until oil gets hot
1/2 bunch of cilantro blend with
3 oz. Olive oil with a pinch of salt and black pepper.


Hibiscus 12 each
Sugar 2. ozs
Dark rum 1 oz
Water 4 ozs

Cinnamon powder 1 ozs
Plantain 1/4 each cut in medallions

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