Giorgios Group Owner and Chef Giorgios Bakatsias shares two of his go-to homemade recipes when entertaining guests at his riverside retreat in Bahama
Grilled Red Snapper
2 (2-3 lbs.) whole red snapper, scaled and cleaned
Extra-virgin olive oil
Kosher salt
Ground black pepper
Red pepper flakes
6 cloves garlic, smashed
6 fresh parsley sprigs
6 fresh dill sprigs
6 basil leaves
2 lemons, sliced
Generously rub olive oil over fish. Season generously inside and out with salt, pepper and red pepper flakes. Stuff cavities with garlic, parsley, dill, basil and lemon slices. Let marinate for 30 minutes. Preheat grill (preferably wood-fired) and brush grate with olive oil. Cook fish for 7-10 minutes on each side. Transfer to platter. Drizzle fresh lemon juice and garnish with fresh herbs.
Bombay Sun
Cucumber
1.5 oz. Bombay Sapphire Gin
0.5 oz. lime juice
0.5 oz. lemon juice
0.5 oz. simple syrup
0.25 oz. St. Germain
2 dashes angostura bitters
Lime
Mint
Muddle 3 cucumber slices in a shaker then add the gin, juices, simple syrup, St. Germaine and bitters. Stir, strain over ice, and garnish with mint, lime and cucumber.
