From Sea to Plate: The St. Regis Hotel's "Fish Ritual" in Punta Mita, Mexico

Everybody needs a quick getaway once in a while. Bryan and I got ours a few weeks ago courtesy of a ton of accrued Starwood hotel points and US Airways flight credits. We traded those bad boys in for a quick three-day stay at the St. Regis Punta Mita, about 45 minutes north of Puerto Vallarta, Mexico. Two planes, one car and four hours of travel time later and we were spending a Thursday afternoon sitting on a picturesque white sand beach, welcome margarita in hand. Talk about a departure from an office cube and LA traffic!

Upon checking into the hotel we were greeted by Carl Emberson, the St. Regis' General Manager, a boisterous fellow who is eager to share his love for the hotel property and its many amenities. He was particularly excited about the Fish Ritual, a weekly activity where local fisherman haul their catch of the day onto the beach and St. Regis guests get to hand-pick their fish for lunch and/or dinner. But wait, it gets better.

St. Regis' Catch of the Day, Straight out of the Pacific!

Bryan and I walked down to the oceanfront, where one of the St. Regis restaurant chefs and his attendants were manning the Fish Ritual. A table prepped with a bed of palm fronds and ice was topped with an array of stunningly beautiful fish, from red snapper to rainbow fish to Mahi Mahi. I'm talking sparkling scales, jewel tones, clear eyes and firm flesh. It doesn't get fresher than that.

Friday's Fish Ritual at the St. Regis Punta Mita

Every decision regarding the fish is made by the guests, from the specific fish they want, how they'd like it prepared (Ceviche? Grilled? Steamed in a banana leaf?), any accoutrements they prefer (Garlic basil sauce? Champagne Savoyan sauce?), what time they'd like to have it ready (Lunch? Dinner?) and even in which of the three St. Regis' restaurants they'd like to dine. Forget the trend of "from farm to table," we're upping the ante to "from sea to plate."

Here's what we chose:

• Fish: Red Snapper
• Preparation: Ceviche (appetizer)/Parilla con Talla Verde, aka grilled with garlic basil sauce (entree)
• Where: Sea Breeze Restaurant
• When: Dinner at 7:30pm, the best time to watch Punta Mita's gorgeous sunset

Build the Perfect Fish Dish

With the exception of a pointing at a sad little lobster stuck in a restaurant's tank, never before have we been able to literally choose our protein -- barely hours out of the sea -- and see it transformed into mouth-watering dishes. We started with the ceviche, which was marinated in lime juice, onion, spices and served with chopped tomato and fresh chips. Simple yet delicious. Our entree followed, huge filets of grilled red snapper topped with a light garlic basil sauce. To describe the snapper's flesh as anything other than sublimely succulent would be a disservice to the chef. It was easily the best piece of fish either Bryan or myself have had.

Appetizer: Snapper-Turned-Ceviche

Entree: Grilled Red Snapper with Garlic Basil Sauce |

Ratatouille of Vegetables & Jasmine Rice (not shown)

The Fish Ritual was a truly unique experience, one that we'll remember fondly. And if you're curious, it didn't break the bank, either. For two portions of the ceviche and two fish filet entrees, the bill came in at about $75 (US). It felt awesome to know we had literally walked down to the beach, pointed at the fish we wanted, chose the when/where/how and showed up a few hours later to enjoy a pescado feast. If you're in Punta Mita, definitely check St. Regis' fish ritual out. Then make sure to spend the rest of the day enjoying a cerveza by the pool. :)

Bonus Photo: Stunning View During the Fish Ritual

St. Regis Hotel Punta Mita

Lote H-4

Carreterra Federal 200, km 19.5

Punta Mita, Nayarit 63734

Mexico

(52)(329)2915800

Once You Go Packet, You'll Never Go Back: Grilled Salmon Packets

The other night I was at a dinner party when the conversation turned to grilling. My friend's husband said he was sick of the same-old, same-old grilled meals: steak, chicken, fish, etc. Instead, he said, he wanted some new ideas to mix it up a bit. I immediately thought of one of my favorite grilled meals and asked him, "Have you ever tried grilled salmon packets?" He looked at me with curiosity so I went on to explain that whenever Bryan and I want a quick, nutritious meal with practically no clean-up, we grab some tin foil, fill it with whatever's around – chopped onion, garlic, spinach leaves, sliced lemon, for example – lay a fresh piece of salmon on top and then seal up the packet. We throw it on the grill for 12 minutes, let the fish steam in its own juice and dinner is r-e-a-d-y, ready.

It couldn't be more simple or delicious; best of all, you throw out the tin foil and the clean up work is done. Of course, you can make it with whatever you want; halibut, salmon, tilapia and chicken work really well, just remember the cooking times are different for each piece of protein. Here's my go-to recipe for our salmon packets. This one's for you, Eric.

Grilled Salmon Packets

Makes four packets

• Four 20" pieces of tin foil (feel free to double the layers if you're worried about leaks)
• 4 uncooked salmon filets (size is up to you; ours are typically 3" x 5" per serving)
• 3 garlic cloves, sliced thinly
• 1/2 white onion, thinly sliced
• 1 lemon, thinly-sliced in rounds
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 4 lemon wedges, for garnish

Place on piece of salmon skin-side down on a piece of foil. Top with a single layer of lemon slices. Repeat with layers of sliced onion and sliced garlic. Drizzle with one teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bring lengthwise sides of the foil together and crimp closed. Repeat with the edges, rolling the foil in on each end to seal the packet. Place on the grill for 8-10 minutes for medium rare, 12 minutes for medium and 14 minutes for well-done. You do not need to flip the packets; they will steam on the grill. Remove packets from the grill and let rest for 2-3 minutes. Open the foil packets, being careful as steam will escape. Use a spatula to transfer the salmon from the packets to the plate. Serve with a side salad or goat-cheese and spinach-stuffed mushroom cups (recipe coming soon).

Step #1: Place salmon filet on tin foil

Step #2: Top with a layer of lemon slices

Step #3: Repeat with layers of sliced onions and garlic

Step #4: Seal each packets by crimping middle and edge foil seams together

Step #5: Put on grill and cook for up to 12 minutes. Remove and let rest before opening packet.

Step #6: Use spatula to transfer to plate, perhaps on a bed of steamed spinach. Serve with lemon wedges and enjoy!