Lifestyle & Food : Under the sea - Seafood dishes to delight taste buds

February 27, 2017
Fresh salmon, scallop and jumbo shrimp are all items that can be used for tasty seafood dishes.
Shrimp, mussels, scallops and other types of seafood are readily available at Rainforest Seafood Market.

As we approach the period of Lent, many persons will turn to fish dishes. Although fish can be prepared in many styles, it can become pretty monotonous to eat fish for 40 days.

This week, we will help you break the monotony with some interesting seafood dishes, courtesy of Rainforest Seafoods. Be prepared for a lovely feast from under the sea.



3lb Rainforest Seafoods Mix

3qt fish stock

6 cloves garlic, chopped

1 large onion, chopped

1 sprig thyme

1 stalk scallion

1 large carrot, diced

1 large potato, peeled and diced

1 large chocho, diced small

1 large green Scotch bonnet pepper

Salt and black pepper, to taste

6 whole pimento seeds


Rinse Rainforest Seafoods Mix and drain.

Add mix to stock and allow to simmer.

Add garlic, onion, thyme, scallion and whole green Scotch bonnet.

Add diced vegetables and allow to cook until vegetables are thoroughly cooked and soup reaches the desired taste and consistency.



Marinated black mussels with Zedalinis Gourmet Spicy Cranberry Sauce

4lb Rainforest Seafoods Black Mussels

2 cups fish stock/seafood stock well flavoured

4oz butter

Chopped fresh herb of your choice

1tbs chopped garlic

2oz chopped scallion and chopped Scotch bonnet pepper

3oz chopped onion

Salt and pepper, to taste


In a sautÈ pan or skillet on medium heat, add butter and sautÈ garlic, onion and scallion.

Add Rainforest Seafoods Black Mussels and sautÈ for two minutes, and add stock.

Season with salt and pepper.

Cover for two minutes and remove

Serves 8


Toss mussels with vinaigrette of your choice and fresh herbs, onion, scallion and garlic, all finely chopped, with lime juice and/or white wine. Cover and allow to sit and marinate in refrigerator for at least two hours.

Serve as a cocktail with Zedalinis Spicy Cranberry Sauce as a dip.

Mussels soup

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