One of the added benefits of fishing on Ambergris Cay is actually enjoying your fresh catch as a meal. The Ocean to Pan program at the Sporting Club makes it possible for you to go from world-class fishing to five-star dining in no time. Chefs Josh and Rich can help you transform locally caught snapper, grouper, yellowtail and tuna into fresh dishes enhanced by local produce and international flavors.

For example, chilled ceviche is a perfect way to cool down on a balmy island night. Ceviche is made by marinating fish in lemon, lime or orange juice in a way that adds flavor to the fish but also breaks down the proteins. This pickles or “cooks” the fish with without applying any heat. Throw in some local vegetables, coconut milk and spicy Caribbean peppers and within minutes your yellowtail catch is ready to eat.

After learning to prepare your sashimi, ceviche or grilled fish, it’s time to make a drink to match your creation. You can learn more about how to pair flavors and liquors in a one-of-a-kind mixology class. Who knows, you just might return home with some professional bartending skills to match your tan.

Have you made the transition from ocean to pan? Tell us about it!