Dining at Home with a Recipe from Victoria House Resort!

by Vivian Roe

Last month, Victoria House announced an Autumn reopening for the popular beachside resort in San Pedro, officially welcoming back guests as of September 18, 2020. The luxury resort is now taking reservations, with many reasons to look forward to its reopening; a gorgeous shoreline just outside your door, luxurious bedrooms and the outdoor infinity-edged pool are just a few reasons to love. But, incredible dining options also have us eagerly counting down to revisit Victoria House. From a private candlelit dinner on the beach to a freshly prepared ceviche and cold beverage at the beach bar, everything is possible here at Victoria House. Besides, their three restaurants use only the best local and seasonal produce, meaning you can be as casual or luxurious as you’d like.

And whilst we eagerly await their reopening, we know food can take you to a different place. So we are sharing one of their signature recipes, courtesy of the Flavors of Belize Cookbook. This cashew-crusted grouper recipe will transport you to sitting on their outdoor terrace with the Caribbean Sea as a backdrop. Try it out whilst planning your next vacation to Victoria House.

Cashew-Crusted Grouper Recipe


  • 4 grouper filets, 7-ounces each
  • 2 cups zucchini, julienned, blanched
  • 2 cups mashed potatoes

Cashew Crust

  • ½ cup roasted cashews, ground
  • 1 cup toasted bread crumbs
  • ¼ cup fresh basil, chiffonade

Combine all ingredients, mix well and set aside.

Chili Mayo

  • ½ cup mayonnaise
  • 1 tablespoon chili garlic sauce or sriracha

Combine until smooth and set aside.

Green Chili Butter (for white wine sauce)

  • 1 cup unsalted butter, softened
  • 1 poblano pepper, roasted, deseeded, diced
  • ¼ cup cilantro, diced
  • 1 ½ tablespoons fresh lime juice
  • 1 ½ teaspoons garlic, minced
  • 1 teaspoon hot sauce, to taste
  • Salt and freshly ground black pepper, to taste

Thoroughly mix all ingredients, adding salt and pepper to taste.

White Wine Sauce

  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1 cup white wine
  • 2 cups heavy cream
  • 4 tablespoons green chili butter
  • ¼ cup zucchini, diced
  • ¼ cup tomatoes, diced
  • 1 tablespoon green onion, thinly sliced
  • Salt and freshly ground black pepper, to taste

Sauté garlic in olive oil until light brown. Add wine and reduce by half. Add cream and reduce by half. Add green chili butter, zucchini, tomatoes and green onions. Cook over moderate heat until butter is melted. Keep the sauce in warm place so it doesn’t separate.


Season filets with salt and pepper. Slather a tablespoon of chili may over each piece of filet and coat in the cashew breading. Heat a frying pan with vegetable oil until almost smoking. Cook filet until golden, approximately 3 to 5 minutes on each side. Serve over a bed of mashed potatoes and lightly seasoned zucchini. Add grilled shrimp if desired. Drizzle with white wine sauce.

For more information on the reopening of Victoria House and to make a dining reservation, visit their website here. All photos courtesy of Victoria House Resort & Spa

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