A Taste of the Islands at Shutters Restaurant at Disney’s Caribbean Beach Resort

From Pam Brandon, Disney Parks Food Writer:

One of our favorite little Walt Disney World Resort dining gems is Shutters at Old Port Royale at Disney’s Caribbean Beach Resort, where Chef Scott Tosh can elevate any dish with bright island flavors – he knows that “spicy” doesn’t mean “hot,” but instead an infusion of fantastic flavors.

We’re also fans of his crispy chicken wings, glazed in habanero-brown sugar. Pair those with the Shutters Salad (greens, jicama, avocado, tropical salsa, goat cheese and citrus vinaigrette) and a fruity cocktail for starters. But it’s really the sustainable fish where Shutters shines, like this Jerk-Seared Mahi-Mahi, with a demo by Chef Mike Reitzler, who was at the helm in the kitchen at Shutters, now at Disney’s Hollywood Studios.

The dish may take a little time, but you can do most of the prep early in the day, then sear the fish just as your guests are ready for dinner.

Shutters is open nightly at 5:30 p.m. for dinner. For reservations, call 407-WDW-DINE. Dinner is on the Disney Dining Plan.

Tropical Salsa

• 1 medium, ripe mango, peeled and diced
• 1 cup diced fresh pineapple
• 1/2 small red onion, minced
• 1/2 red bell pepper, finely diced
• 1/2 orange bell pepper, finely diced
• 1 small jalapeno, seeded and minced
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon honey
• 1 lime, juiced
• 1/2 teaspoon salt
• 2 tablespoons minced cilantro

Ancho BBQ Sauce

• 1 tablespoon butter
• 1 garlic clove, roughly chopped
• 1/2 small red onion, finely diced
• 1 medium tomato, diced
• 1/2 small jalapeno pepper, seeded and chopped
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 2 teaspoons ancho chili powder
• 2 teaspoons paprika
• 1 teaspoon light brown sugar
• 1 teaspoon dry mustard
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Jerk Seasoning

• 8 teaspoons ground allspice
• 2 tablespoons dry mustard
• 4 teaspoons paprika
• 2 teaspoons granulated onion
• 2 teaspoons lemon pepper
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon ground white or black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1/4 teaspoon dried thyme

Mahi

• 4 (6-ounce) mahi filets
• 1 tablespoon plus 4 teaspoons olive oil, divided
• 12 teaspoons jerk seasoning, divided

Caribbean Rice

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup yellow onion, finely diced
• 1 cup jasmine rice
• 1/8 teaspoon ground turmeric
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced chives

Green Beans

• 1 pound thin green beans
• 1 teaspoon butter
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper

For tropical salsa:

1. Combine mango, pineapple, onion, red bell pepper, orange bell pepper, and jalapeno in a large bowl.
2. Whisk together rice vinegar, honey, lime juice, and salt in a small bowl.
3. Pour dressing over mango mixture. Add cilantro, gently stirring to combine.
4. Cover with plastic wrap and refrigerate until cold, stirring occasionally, about 2 hours.

For ancho BBQ sauce:

1. Melt butter in a large saucepan over medium heat. Add garlic and onion, cooking until fragrant and softened, about 4 minutes. Add tomato and jalapeno, cooking until tomato breaks down, about 3 minutes more.
2. Whisk in ketchup, Worcestershire sauce, honey, lemon juice, chili powder, paprika, sugar, mustard, salt, pepper, and cayenne.
3. Reduce heat to medium-low and simmer, uncovered, 10 minutes, or until onions are soft and sauce is thickened.
4. Carefully transfer to a blender and puree until smooth.

For jerk seasoning:

1. Combine allspice, dry mustard, paprika, granulated onion, lemon pepper, dried hot red pepper flakes, white or black pepper, cayenne, granulated garlic, cinnamon, salt, and thyme in a small bowl. Stir to combine.
2. Store remaining jerk seasoning in an airtight container for up to 6 months.

For mahi:

1. Rinse mahi with cold water, and pat dry with paper towels.
2. Rub each mahi filet with 1 teaspoon oil. Sprinkle first side of each filet with 1 1/2 teaspoons Jerk Seasoning, patting to adhere. Repeat with the second side of each fish.
3. Transfer mahi to a large plate, lightly cover with plastic wrap, and refrigerate 1 hour.
4. When ready to serve, heat 1/2 tablespoon oil in a large sauté pan over medium heat. Add 2 mahi filets. Sear each side 3 to 4 minutes, until cooked all the way through. Repeat using remaining 1/2 tablespoon oil and remaining 2 mahi filets.

For Caribbean rice:

1. Melt butter and olive oil in a large saucepan over medium heat. Add onion, cooking until translucent and tender, about 5 minutes. Add rice, stirring to coat in butter.
2. Stir in turmeric and salt. Add water, stir a few times, then cover pan. Turn heat to low and cook 20 minutes.
3. Remove rice from heat and keep covered 10 minutes. Fluff rice with a fork; add chives and fluff again.

For green beans:

1. While fish is cooking, blanch green beans in boiling salted water until bright green and just tender.
2. Melt butter in a medium sauté pan over medium-high heat. Drain green beans and add directly to sauté pan, tossing to coat in butter. Season with salt and pepper.

To serve:
Brush barbecue sauce on serving plates, evenly divide rice and green beans among plates. Top each with a mahi filet. Serve with more sauce and tropical salsa spooned over top.

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Scott

Co-Owner / Webmaster / Business Relations / PT Writer
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.

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