Many of us in the northeastern United States are ready to move past the long, cold winter and welcome brighter, warmer flavors. If you’re craving tropical-inspired dishes, here are several enticing recipes to try: confit of fluke in an aromatic tomato broth; halibut a la plancha with bok choy, chive blossoms and a light vegetable broth; and roasted fennel seasoned with vadouvan curry, honey, organic grains, finished with a red wine reduction and tomato broth. These dishes showcase fresh, vibrant ingredients and balanced seasonings that evoke seaside dining and sunny days.
These recipes come from Chef Juan José Cuevas, who shares his techniques and culinary insights from the kitchen of 1919 at the Condado Vanderbilt Hotel in San Juan. His approach emphasizes quality ingredients, careful technique and harmonious flavor pairings, making these plates both approachable for home cooks and impressive enough for a special dinner.
Confit of fluke in an aromatic tomato broth delivers tender, gently cooked fish paired with a fragrant, subtly spiced tomato base. Halibut a la plancha offers a satisfying contrast of a crisp, caramelized exterior and a moist interior, complemented by the mild bite of bok choy and the floral touch of chive blossoms, all tied together by a delicate vegetable broth. Roasted fennel with vadouvan curry and honey balances sweet and savory elements; the addition of organic grains gives texture, while the red wine reduction and tomato broth add depth and a touch of acidity.
These dishes represent a modern take on coastal cuisine—light, bright and layered with complementary flavors. They’re ideal for anyone wanting to bring a bit of the tropics to their table without leaving home. Preparing them can be a pleasant way to celebrate seasonal produce and showcase simple techniques that elevate everyday ingredients.
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