The Fish Trap is the favorite haunt of many food and travel writers. You may see a famous one you recognize when you visit us! Perhaps you have already read about the Fish Trap. Here are a few feature articles, photos, and mentions you may enjoy. 

Restaurants on St. John are open to the breezes, with tables on verandas and stools at the bar. Coral Bay, fifteen minutes from our eco-tent, is little more than a hamlet. Cruz Bay has greater choice, even though menus have the same themes of grilled fish and meat with fruity or spicy sauces. Each evening, we try somewhere new.

Aaron Willis at The Fish Trap puts half a dozen different fish on the menu and is always experimenting. He conjures up roasted salmon on a bed of wilted greens with a raspberry and mango vinaigrette. "I also like to fool around with the smoker and a bunch of jalapenos," he says.

The Virgin Islands Daily News, February 6, 1997 

Fish Trap a seafood treasure-trove

By Lynda Lohr Daily News Correspondent 

ST. JOHN - Aaron Willis souped up the cuisine at the Fish Trap when he returned home in 1991. 

A l985 Culinary Institute of America graduate who attended Julius E. Sprauve School and Charlotte Amalie High School, he revamped the menu, adding dishes that speak of his six years in southern California. 

Serving dinner in a rustic open-air spot next to the Raintree Inn, the restaurant has a vast menu where you're sure to find something you like.

The staff smiles a lot - no long faces when you order light. 

The Fish Trap has a reasonable wine list, with about a half-dozen varieties available by the glass. 

The restaurant attracts a good local following. Willis recommends you start with a cup or bowl of Fish Trap Chowder, a cream-based New England style soup perfect for these cooler days. He adds his own touch with a pinch of paprika, some red peppers, chili and thyme. "And little secrets," said Willis.

You'll find conch fritters on the menu. The Fish Trap has some of the best around, stuffed with more conch and vegetables than usual. 

"You can actually taste the conch," said Willis. Lots of locals go especially for Willis' fresh fish dinner specials. The selection changes daily, but look for six different kinds of fish with a special sauce conjured up by Willis in his kitchen. They all run $18.95.

"This is where I get creative," said Willis. Recent specials included a big chunk of fresh salmon in parchment paper with julienned vegetables and ginger soy sauce, almond crusted tuna with tropical fruit vinaigrette, and grilled wahoo with Thai peanut sauce. They're all served with rice pilaf and fresh vegetables. 

Locals also enjoy the early bird specials served from 4:30 p.m. until 6:30 p.m. Willis always whips up fish and chips for $7.95 and a pasta special for $10.95 before 6:30. 

If you're not a fish lover, try the pasta. The spinach and cheese tortellini in a red pepper cream .sauce is especially good.

The burger menu features sirloin, chicken and mahi mahi burgers on a home-baked Kaiser rolls with lettuce, tomato, onion and curly french fries.

There's also the usual rock lobster tail steamed or grilled, and a New York strip steak grilled or blackened.

If you have room left for dessert, go for the key lime tart. It's the best you'll find anywhere and out shines everything else on the small dessert menu. All dessert prices run $4.75. 

The Fish Trap serves dinner from 4:30 p.m. until 9:30 p.m. Tuesday through Sunday. Brunch is served on Sundays from 10:30 a.m. to 2:30 p.m.

The restaurant accepts American Express, Mastercard, Visa, and Discover cards. Call 693-9994 for reservations if your party is larger than 5 persons.
 
 

Bon Appetit, October 1995 

During a vacation on ST. JOHN In the U.S. Virgin Islands, I happened upon a wonderful restaurant called The Fish Trap. Seafood is the specialty there, but they also serve a heavenly coconut cake with caramel sauce.Would chef Willis share the recipe? 
Chicago, Illinois