Treat your tastebuds

Treat your tastebuds

There’s nothing quite like being in the cockpit listening to the sound of flavoursome food sizzling and experiencing the aromas of culinary creations with close friends celebrating good times aboard your luxury Riviera or Belize motor yacht.


Acclaimed international chef Bart Beek.

“Use the best ingredients, use them well and you will get a great dish – one that will become part of your personal repertoire and make your family and friends go: WOW,” says Club Marine Magazine’s resident international chef, Bart Beek.

Featuring over 100 of Bart’s best recipes – many included specifically with boat barbecues in mind – Club Marine Magazine’s cookbook Gourmet Delights is inspired by dishes from right around the world.

Below, we share one of Bart’s favourites: Adobo seco prawn salad with peas, fennel, parsley and mint.

Bon appetite!

To purchase the Club Marine Gourmet Cook Book – please click here.


Adobo seco prawn salad with peas, fennel, parsley and mint

  • Preparation time: 10 minutes
  • Cooking time: 4 minutes
  • Serves: 4 

Adobo seco mix

This spice mix is easy to make and will keep for months in a sealed jar. Adobo seco is a dry rub made of various spices and originates from the Latin American/Caribbean regions and features heavily in Puerto Rican cooking.


  • 3 tsps salt flakes
  • 1 tsp ground black pepper
  • 3 tsps dried garlic powder
  • 2 tsps ground oregano
  • 1 tsp ground turmeric
  • 1 tsp onion powder
  • 1 tsp smoked paprika


Combine all the ingredients in a jar and shake well.

Prawn salad with peas, fennel, parsley and mint


  • 16 green prawns, cleaned
  • 1 tblsp adobo seco (for recipe, see above)
  • 2 tblsps extra virgin olive oil
  • 1 cup green peas, cooked
  • 1 large fennel bulb, trimmed and sliced thin
  • 1 cup flat leaf parsley, torn
  • ½ cup mint leaves, torn
  • 2 tblsps lemon juice
  • 6 tblsps extra virgin olive oil
  • Salt and pepper, to taste

Combine one tablespoon of adobo seco with two tablespoons of olive oil and rub into the prawns. Heat a frypan, add a little olive oil and cook the prawns quickly until just cooked. Set aside and allow to cool to room temperature. Combine together the sliced fennel, cooked cooled peas, parsley, and mint. Add in the prawns and dress well with the lemon juice, olive oil and seasoning. Serve stacked on four plates.

Bon appetite!