Restaurant Recipes

Jinx and Jefferson Morgan own the Sugar Mill, a much-loved resort on the island of Tortola in the British Virgin Islands. From there, they have explored the Caribbean and packed their culinary discoveries into "The Sugar Mill Caribbean Cookbook." There are dishes suited to company dinners, as well as easy-going food like Rum-Glazed Chicken Wings, Red Bean and Rice Salad, and Rasta Pasta. Some dishes are traditional; others use the ingredients and flavors of the islands in original ways. The Morgans are friendly and free-wheeling and pack lots of local lore and culinary information into this sunny book.

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“The Sugar Mill Caribbean Cookbook” at

  1. Crab Cakes with Shrimp Sauce

  2. Fish Baked in Banana Leaves

  3. Crab & Tropical Fruit Timbale With Lemon Mayonnaise over Shingled Roma Tomatoes

  4. Grilled Tuna with Sweet Soy Glaze & Asian Slaw

  5. Coconut Cloud Tart

Crab Cakes with Shrimp Sauce

Makes 8 Servings

Shrimp Sauce:

2 garlic cloves, chopped
2 shallots, chopped
4 ounces raw shrimp, shells removed & reserved
1 tablespoon vegetable oil
1 teaspoon paprika
¼ cup dry sherry
¼ cup heavy cream
salt & pepper to taste

Crab Cakes:

1 cup green, red or yellow bell peppers, or a combination, diced
4 tablespoons butter
3 eggs, separated
2 cups soft bread crumbs
8-10 ounces, cooked crab meat
1 tablespoon caribbean seasoning
flour, for dusting
worchestershire & tabasco sauces
salt & pepper to taste


In a small saucepan, sauté the garlic, shallots and shrimp shells in the oil until the shells turn red. Add the paprika and sherry, and cook over medium heat until the sherry is reduced by half.

Strain the sherry, and return it to the pan. Dice the shrimp, and add it with the heavy cream to the saucepan. Reduce the sauce until it coats the back of a spoon. Season it to taste with salt and pepper, and keep the sauce warm.

In a small skillet, sauté the peppers in 2 tablespoons butter until they are soft.

Beat the egg whites until soft peaks form. Put the bread crumbs and crab meat in a bowl. Fold in the egg whites. Add the yolks and the seasonings. Form the mixture into 3-inch cakes, dust them in the flour, and fry them in the remaining 2 tablespoons butter, turning them once, until they are golden brown.

Serve the hot cakes with the warm shrimp sauce.



Fish Baked in Banana Leaves

We have dozens of banana plants growing at the Sugar Mill-not just for their fruit, but also for their leaves. If you’re fresh out of banana leaves, parchment paper or foil will work just fine.

Makes 6 servings


Banana leaves or parchment paper
Salt & Pepper to taste
6 six-ounce fillets of grouper, snapper or other firm fish
2 tomatoes, peeled, seeded & chopped
1/4 cup chopped green onions (some of the green part & all the white)
1/2 cup coconut cream (see below)

Preheat oven to 400 degrees. Cut the banana leaves into rectangles large enough to be folded over the fish, or cut the parchment into similar pieces. Sear the banana leaves, if you’re using them, over a gas flame until they are limp and pliable.
Place each fillet on a piece of banana leaf, parchment paper or foil. Sprinkle the fish with salt and pepper, chopped tomato and chopped green onion. Spoon out some coconut cream. Fold the wrapping to enclosed the fish & filling, and seal the edges by folding over twice. Fold over the ends in the same way. (When we are using banana leaves, we take the extra precaution of tying the packages with strands of tough local grass. String works as well.)

Bake the packets for 10-15 minutes, depending on the thickness of the fish. Allow your guests to open their own little bundles, which look like lovely gifts.

Coconut Milk or Cream:

To make coconut milk, pour 2 cups boiling water over 4 cups of grated fresh coconut meat, and allow the mixture to stand for 30 minutes. Then strain it through a double layer of cheesecloth that has been rinsed and wrung dry, squeezing to remove all the milk.
To make coconut cream, allow the coconut milk to sit until it separates, and spoon the thickened cream off the top.
You can also make coconut milk with unsweetened dried shredded coconut, substituting dairy milk for the water.



Crab & Tropical Fruit Timbale with Lemon Mayonnaise over Shingled Roma Tomatoes

A quick and easy Crab Timbale, Caribbean style.

Makes 2 servings


4 tablespoons lemon mayonnaise*
1/4 lb lump crabmeat
1/4 cup diced mango
1/4 cup diced pineapple
1/4 cup diced kiwi
1/2 cup diced avocado
2 Roma tomatoes, diced
*Lemon Mayonnaise
1/4 cup fresh lemon juice
1/2 cup prepared mayonnaise
2 tsp lemon zest
1 tsp sugar
Combine all ingredients in a bowl.


1. In small mixing bowl mix half the mayonnaise with crabmeat.
2. In separate bowl, combine fruits
3. Slice Roma (plum) tomatoes very thinly, and arrange in circle in center of the plate overlapping the slices.
4. Place ring mold on top of tomato slices and fill bottom 1/2 way with fruit mixture. Place crabmeat mix on top, smooth over and remove ring mold.
5. Garnish plate with baby mix lettuce and remaining lemon mayonnaise.




Find additional recipes like these in The Sugar Mill Caribbean Cookbook in your local bookstore. Published by The Harvard Common Press ISBN 1-55832-121-7.

Sugar Mill Restaurant

Grilled Tuna with Sweet Soy Glaze & Asian Slaw

A mouth-watering tuna dish with an Asian twist

Makes 2 servings


2 eight-ounce portions tuna

Sweet Soy Glaze
1 cup honey
1 cup pineapple juice
1 1-inch piece of peeled ginger (roughly chopped)
1/2 cup soy sauce
2 teaspoons corn starch

Asian Slaw
1/4 cup red cabbage
1/4 cup white cabbage
1/4 cup green cabbage
1/4 cup each julienne red, green and yellow peppers
4 tablespoons soy sauce
2 teaspoons sesame oil
3 teaspoons granulated sugar
1/2 cup prepared mayonnaise
1 head parsley, finely chopped


Sweet Soy Glaze:
1. Place honey in saucepan and cook on high until reduced by half.
2. Add all ingredients except cornstarch and bring to a simmer.
3. Add cornstarch to water and stir until thoroughly combined. Add to simmering mix and cook for 3 minutes. Strain through fine mesh sieve.

Asian Slaw:
1. Shred cabbages & carrot, place in a mixing bowl.
2. Julienne bell peppers very finely, add to mixing bowl.
3. Combine soy, sesame oil, sugar, mayonnaise & parsley.
4. Combine all ingredients and let stand for at least one hour.

To Assemble:
1. Season Tuna & grill to medium rare.
2. Spread glaze over tuna just before fish is done cooking.
3. Place fish atop a bed of rice.
4. Place Asian Slaw on top of fish.
5. Drizzle sweet soy glaze around plate.



Coconut Cloud Tart

A delicious tart with a Caribbean Twist, Serves (6)


1 1/4 cups vanilla wafer crumbs
1/4 cup coconut
1/3 cup butter, melted
3 tablespoons sugar

1 cup toasted coconut
1 tablespoon gelatin
1/4 cup brandy
4 eggs, at room temperature
1/2 cup sugar
3 tablespoons sugar
1/2 cup apricot jam


1. Combine all crust ingredients and pat them on the bottom and sides of a buttered 9-inch tart pan.
2. Bake in a 350 degree oven for about 8 minutes or until top is very lightly browned. Set aside to cool.
3. To toast coconut, place in a pie pan in a very low oven and brown, stirring occasionally, for about 6-8 minutes.
4. Soften gelatin in brandy and place over hot water until gelatin becomes liquid.
5. In the mixer, beat eggs with sugar until they are very thick and pale yellow. Beat in the gelatin mixture.
6. In another bowl, beat the cream with 3 tablespoons sugar until cream is stiff. Stir in cream and 1/2 cup toasted coconut into the egg mixture.
7. Spread apricot jam in the bottom of the prepared crust. Mound the filling in the pie shell and sprinkle the remaining toasted coconut on top. Chill until firm.



    "The Best Restaurant in the Caribbean." Voted by readers of Caribbean Travel and Life



Sugar Mill Hotel & Restaurant named as one of Bon Appétit's Insider Picks