Half Moon Bay Resort Jamaica’s Exec Chef Sowa’s Coconut Poached Grouper with Lobster Medallions

Half Moon Bay's Executive Chef Steve Sowa

Half Moon Bay’s Executive Chef Steve Sowa

One of my new chef friends is Executive Chef Steve Sowa of the Half Moon Bay Resort in Jamaica. He is fun to be around, very open and supremely talented.  With an assortment of  restaurants on property ranging from Caribbean (Pepperpot) , Italian (Il Giardino), International with a Caribe twist (Seagrape Terrace) and signature fine dining (Sugar Mill) and catering to international stars, royalty and business leaders the world over, he obviously knows his stuff.  I love sitting outdoors at the more casual  Seagrape Terrace,  a whisper  away from the waters edge under trees stuffed with glowing twinkle lights, nibbling on any of his creations.  Seagrape is  a welcome  spot for  dining  all day but at night with the  addition of a band  it surprises.  One night after a  leisurely dinner we  ended up joining a conga line lead by a countess wearing a chocker of  baroque pearls  and no shoes!  Absolutely what we were  looking for après dining.  Here Chef Steve sends along his  beautiful recipe for you, Create your own fun or book a stay at Half Moon Bay Resort today, either way  it’s  shoes optional.

 Executive Chef Sowa's succulent Coconut and Tumeric Infused Grouper With Lobster Medallions is full of Caribbean flavors! ( Image:Half Moon Bay Resort)

Coconut & Turmeric Poached Grouper With Lobster Medallions & Grilled Vegetable-Lemon Grass Skewer

Ingredients 4 portions

4 x 5 oz Grouper Fillets

1 Tin Coconut Milk

1 Teaspoon Turmeric powder

1 Teaspoon Ginger Chopped

Chopped Scotch Bonnet Pepper to taste

4 Large Callaloo Leaves, blanched

Salt & Pepper

12 Lobster Medallions with Shell

Grilled Yellow, Red and Green peppers cut in squares

Grilled Squash & Zucchini cut in squares

4 Lemon Grass Stalks

Roast Sweet Potato cut in 1 inch thick slices

Micro Basil


  1. Season fish with salt & pepper and grill for 1 minute on each side.
  2. Wrap each fish with a callaloo leaf ( you may replace callaoo with spinach).
  3. Bring coconut milk to a boil with the turmeric, ginger & scotch bonnet.
  4. Place callaloo wrapped fish in liquid and simmer covered until fish is just cooked in the center, approx 4 minutes.
  5. Remove fish and keep warm, simmer sauce and season with salt and pepper.
  6. Season lobster with salt & pepper and a little olive oil and roast in hot oven for 2 minutes
  7. Assemble grilled vegetable skewers on the lemon grass stalks, keep warm.
  8. In a large soup plate assemble the dish with two pieces of sweet potato at the bottom, place a fish on top, divide all the sauce between the four plates, add three lobster medallions to each dish and stick the fish with the lemon grass and vegetable skewer, top with a little micro basil.

Bon Appetit!

Chef Steve Sowa


The beautiful Seagrape Terrace at waters edge ( Half Moon Bay Resort)

The beautiful Seagrape Terrace is at waters edge. ( Image Half Moon Bay Resort)

By | 2017-07-11T21:39:05+00:00 April 1st, 2014|Categories: Chefs, Main Course, Recipes, Savor|Tags: , , , , , |1 Comment

About the Author:

Michelle is a freelance journalist specializing in luxury and experiential travel. Her readers number in the millions through her various online outlets and print magazines. She loves to explore a culture through their culture and food. "Sometimes, " she says , "luxury can be a shack on the beach with a sand floor and a ceiling of stars."

One Comment

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