The scale and scope of Singh’s real estate acquisition and development projects had grown enormously since his modest beginnings in Maine. By 1994, he had spent 15 years in a relentless cycle of non-stop work on project after project and his material success had been remarkable.
As work on The Key West Golf Club was getting underway, Singh had another life-changing experience when Ann Johnston introduced him to the work and thought of the acclaimed scholar, peace activist and Zen Buddhist Master Thich Naht Hanh. Johnston gave Singh several books by Hanh, most notably the well-known Peace is Every Step.
Such was Singh’s enthusiasm and appreciation for Hanh’s work that he would eventually edit several of the scholar’s later books, including Going Home: Jesus and Buddha as Brothers (1999); Anger: Wisdom for Cooling the Flames (2001); No Death, No Fear: Comforting Wisdom for Life (2002); Creating True Peace (2003) and Taming the Tiger Within (2005).
In 1997, 600 people from Florida and around the nation gathered at the Key West Golf Club for a silent weeklong retreat hosted by Singh and guided by Thich Naht Hanh.
“Around Singh, one sometimes needs to stop, press rewind
and take it all in once more slowly.” Time Magazine
Another gorgeous 88 degree day in the Florida Keys. When Pritam Singh is not working he is enjoying his time in and around the water with his friends and family.
Fish Tacos with Baja Sauce
1 pound of white flaky fish, such as mahi mahi
¼ cup canola oil
blackening seasoning
1 lime, juiced
fresh flour tortillas
diced red onions
diced tomatoes
fresh cilantro, coarsely chopped
chopped romaine
- Preheat grill to medium-high heat.
- Place fish in a medium size dish. Whisk together the oil, lime juice and blackening seasoning and pour over fish. Let marinate for 15 minutes.
- Remove the fish from the marinade and place onto a hot grill
- Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove; let rest for 5 minutes than flake the fish with a fork
- Layer fish, onions, tomatoes, romaine and cilantro; top with Baja Sauce
Baja Sauce
1 ½ cup of cilantro
6 jalapenos, seeded and halved
3 avocados, pitted and pulp extracted
3 tablespoons of fresh lime juice
12 Oz. of mayonnaise
12 Oz. of sour cream
¼ tsp coarse black pepper
dash of garlic powder
dash of ground cumin
- Using a food processor, puree peppers and cilantro
- Add remaining ingredients and blend
- Chill until serving
Samba Salad
1 c. Mixed Field Greens
½ Ripe Mango, sliced lengthwise
½ Ripe Avocado, sliced lengthwise
Citrus Vinaigrette
Key Lime Colada
Fill glass with ice
Captain Morgan Key Lime Rum 1 ½ Oz.
Pina-colada mix
Combine all ingredients with ice in a blender. Blend until smooth. Pour into a 16-oz hurricane or specialty glass. Garnish with a lime
Bahama Mama
Fill glass with ice
Cruzan coconut rum 1 ½ oz
Cruzan vanilla rum 1 ½ oz
splash of grenadine
equal parts of pineapple and orange juice
cover and shake vigorously
Mango Mojito
12oz. glass
1 1/2 Oz. mango rum
5-6 mint leaves (torn into small pieces)
2 lime slices
Muddle together
Fill glass with ice
Add 2 Oz. mojito mix
Cover and shake vigorously for 10 seconds
Top with soda water
Garnish with lime wedge and/or mango slice
“I’ll always build buildings. If I’m smart, I’ll build small buildings,” he said. Once Truman Annex is complete, Singh said he plans to take a break.
“Then I go tarpoon fishing for a year,” he said.
