Local Red Snapper With Warm Cucumber-Sweet Potato Salad, White Wine Fish Foam, And Micro Tarragon Recipe

A simple fish preparation with Caribbean flavors from Chef Hermant Dadlani, Executive Chef at Rosewood Little Dix Bay, Virgin Gorda, British Virgin Islands. Chef Dadlani uses Caribbean sweet potato, as well as locally grown cucumbers, lime, and micro tarragon, when preparing this dish at the resort. — Allison Beck.