Or at least, I really hope so. If you have watched Seaspiracy on Netflix, you’ve likely become more aware of the practices that go behind getting seafood to our shelves and on our plates. If you’re like me, you’ve probably become very worried about it. Finding sustainable seafood, even if marketed in such a way, is not easy. Your best bet is to get it right out of the ocean yourself. That’s how the seafood was sourced and served on a recent “COVID-wedding make up” trip to the island of Vieques, Puerto Rico.
Vieques is a small island off the main island with a very intimate feel, a place where everyone knows everyone. Of all of the local spots recommended and that we visited, Duffy’s had to be my favorite. With that island atmosphere, friendly and welcoming staff, and several twists on the menu to otherwise traditional cuisine, it became our go to spot.
Starting with Canoa’s, the best version of sweet plantains on any side of any island, I am convinced! Canoa means “canoe” in Spanish, which is perfect as these are a stuffed sweet plantain, almost resembling a canoe. Topped with a pineapple pico de gallo, cheddar cheese, mayo-ketchup, and your choice of chicken, beef, or veg, my first Canoa experience was the perfect introduction to get me addicted to these.
We went with chicken and out came the below, beautiful mess. The plentiful pineapple pico de gallo’s sweetness blended so nicely with the natural sweetness of the plantain, which only comes out more by it being fried. Add chicken, cheese, and the irresistible combination of ketchup and mayo to swirl and cover each bite in and you’ve got the best version of a plantain that I can come up with.
To the main. The part where we hope the fish comes from a sustainable process, i.e. fished right out of the Caribbean seas. I ordered that evenings special, featured at the top of this post, the seared tuna salad. Crusted with a mild seasoning, and on a bed of greens and vegetables, the tuna was obviously the star of the show. While I enjoy the occassional tuna tartar or sushi roll, but on a salad, never. As you can see via the pink hue, the tuna was seared only slightly and beautifully rare. The purpose of searing is to capture all of the different juices and flavors in a meat. Seared rare leads to a fish enjoyed as it is meant to be, full of flavor, moist, and a desirable texture. Lightly drizzled on top was a raspberry vinaigrette that topped everything off with a sweet and tart profile. Highly recommend getting island fish that is prepared so simply and enjoy with limited other “noise.”
Just for fun, sharing the sides that were obligatory with every meal. Mostly because they make them right! Rice and beans with spices and yams to make sure you’re properly full.
And finally. I would be remiss if I didn’t throw in the surprisingly delicious food we had on a mini sail to some of Puerto Rico’s best beaches. In fact some of the worlds best beaches. Just take a look at the background when enjoying the lunch below:
The wrap was a chicken salad with a creamy mayonnaise and nothing else. Not my regular pick but it was really great. Along with the bean and pasta salads, it was the perfect ending to a day full of snorkeling, friends and the beautiful beaches of Puerto Rico: