à l'antillaise

/ah lahn-tee-yehz/

À l’antillaise is French for "in the style of the Antilles" (French West Indies). This describes ways of preparing fish and sweet dishes. 1) A variety of ways of preparing fish, shellfish and poultry, usually entailing serving with rice coated in a thick sauce of small vegetables and tomato or with pineapple and banana. Dishes à la créole are very similar or, alternatively, 2) of fruits, often with rum or vanilla.