Sun Sentinel Palm Beach Edition
Calypso’s marinade is great for grilling
Q: We love eating at Calypso Restaurant in Pompano Beach and also grilling fish at home. I use Old Bay Seasoning, but it’s not the same flavor. They use a marinade on all of their grilled fish. Can you see if they will part with the recipe or help figure out the ingredients? — Leighton Faris, Boca Raton
A: When owner and chef Chuck Ternosky agreed to share his recipe, I knew Leighton, and many others, would be thrilled. Old Bay Seasoning doesn’t come close to the flavorful, house-made Caribbean marinade at Calypso Restaurant & Raw Bar (460 S. Cypress Road, Pompano Beach, 954-942-1633, calypsorestaurant.com).
“I was inspired by the flavors of the West Indies when my partners and I originally developed the marinade recipe years ago. We tried to replicate fish that you might taste in Trinidad or the Bahamas. They score the whole fish and pack it with this marinade,” Ternosky said. “It’s not really a marinade but more of a wet seasoning rub that we coat the fish in before grilling.
What I like about it is that it seasons the fish without overpowering it. It has a little kick on its own but, when paired with fish, it’s perfect.”
Diners couldn’t agree more, and they often ask for a side of the sauce to drizzle on their rice and beans, too. The Caribbean marinade is offered on Calypso’s grilled fresh fish of the day, conch, shrimp and lobster tails.
When I spoke with Ternosky, I was reminded of his West Indies barbecue shrimp recipe that we featured last year and his upcoming 30th anniversary in April. “I can’t believe it!” he said. “I’ve watched three generations grow up here, the parents, their kids and grandkids. And we’ve been a part of many special family celebrations.”
It’s no wonder diners find comfort in the neighborly, chill island vibe that Calypso has created. Their longevity is a direct result of the dedication and passion of Ternosky and his wife and partner, Lora, who keeps things humming at Calypso, in addition to baking all the desserts from scratch.
Ternosky credits this to their successful long run and explains, “You have to be committed in order to be successful in this business. This place is our priority. The restaurant is cleaner and in better repair than our house, which often takes a back seat. A customer, who was in the business for years, once said it best, ‘There’s no magic formula. It’s good food, good service and a clean restaurant. The challenge is doing it all day, every day, 12 hours a day, five days a week, 365 days a year.”
The couple also celebrates their 31st wedding anniversary this year. Hats off and congratulations to the Ternoskys and their staff! Please note, Calypso is open Monday through Friday for lunch and dinner.