Featured Recipes from South Seas Island Resort

Whether you're entertaining guests or dining solo, we've got two of the most savory and easy-to-prepare meal recipes for your next evening on the water. With a mix of juicy sweet fruit combined with salted gourmet nuts and cheeses, the Grilled Peach Salad will for sure be a favorite. For something a little more festive, our Greek style Couscous of peppers, onions and fresh dill will leave you wanting seconds! Enjoy all these flavors brought to you from our talented Lead Cook at South Seas Island Resort, Andrew Jaime.


More Delicious Recipes

  • Grilled Peach and Burrata Salad

    Grilled Peach and Burrata Salad

    Serves 4-6. You will need: 

    • 3 peaches
    • 1 bag of mixed greens
    • 6 strawberries halved
    • 20 blueberries
    • 1 cup candied pecans
    • 6 each burrata
    • 4 tsp olive oil
    • 6 oz balsamic glaze
    • 1/2 cup balsamic vinegar
    • Salt and pepper to taste

    Preparation: Cut peaches in half and remove pit. Place peaches on grill for 3 to 4 minutes, rotating for nice grill marks (you want them to be slightly charred). Slice peaches into quarters. Plate mixed greens first. Evenly distribute berries throughout the salad. Cut burrata by slicing and “X” on the top. Place pecans in the center of the burrata. Drizzle olive oil over the burrata along with balsamic glaze. Dress salad with vinaigrette. Add salt and pepper to taste.

  • Greek-Style Couscous

    Greek-Style Couscous

    • 6 cups of chicken stock
    • 3 cups of couscous
    • 2 cucumbers
    • 5 sweet peppers
    • 1 red onion
    • 2 oz fresh dill
    • 2 oz lemon juice
    • 1/2 cup Greek dressing
    • 1/2 cup feta cheese
    • 1/2 cup Greek yogurt

    To prepare the couscous, first get the chicken stock to a soft boil. Add couscous and add a little extra olive oil to avoid lumps. Stir occasionally. Remove couscous, place on sheet tray, and place in the refrigerator for chilling. Dice cucumbers, red onion, and sweet peppers. Next, mix the couscous and all other ingredients in a large mixing bowl. Add salt and pepper for taste and serve.

These recipes were provided by:

Andrew Jaime: Lead Cook & Back of House Supervisor at Harborside Restaurant Bar & Grill

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