From Reef to Table: The Ultimate Angler’s Reward at Red Ginger
Record-breaker Ken Watkins (right) shows off the "golden prize" of the reef. While Ken is famous for his catch-and-release Permit world record, these Dorado were the guests of honor for a fresh "Catch and Cook" celebration at Red Ginger later that evening.
While the flats of San Pedro are famous for the "catch and release" thrill of the Grand Slam, the Belize Barrier Reef offers a different kind of prize. For many of our guests, the perfect day ends not just with a photo of a Permit, but with a fresh Snapper or Grouper fillet landing on their plate at Red Ginger.
The Red Ginger "Catch and Cook" Experience
There is a unique satisfaction in eating what you caught just hours prior. At Red Ginger, we turn your day’s work into a culinary masterpiece. Whether you spent the morning bottom fishing for Yellowtail Snapper or trolling the reef for Grouper, our kitchen is ready to prepare your catch exactly how you like it.
Choose Your Style:
Blackened: Rubbed with our signature blend of Belizean spices for a bold, smoky finish.
Grilled: Simple and clean, drizzled with garlic butter to let the natural sweetness of the reef fish shine.
Beer Battered: The classic San Pedrano way—crispy, golden, and perfectly paired with a cold Belikin.
A Perfect Pairing for a Record-Breaking Stay
Our "Catch and Cook" program is the perfect culinary bookend to a stay at The Phoenix Resort. We often see guests like world-record holder Ken Watkins (who you can read about in our Luxury Angler’s Guide) returning from the docks to celebrate a successful day on the water with a meal at Red Ginger.
While Ken’s record-breaking Permit are always returned to the sea, the Snapper and Grouper from the reef are fair game for the dinner table.
Pro Tip: Bring your cleaned catch to the restaurant by 5:00 PM. This gives our chefs time to prep your fish for a perfect sunset dinner on our garden patio.