Seafood: 40 ways in 40 days

This is the second in our series of seafood recipes that you can try if you gave up red meat for Lent. The series, sponsored by Rainforest Seafoods, ends on Holy Thursday.

Rainforest Seafoods Jerked Salmon

Ingredients

6oz Rainforest Seafoods vacuum packed salmon

1/4 cup wet jerk seasoning

2 cloves garlic (minced)

2 tbsp apple cider vinegar

2 tbsp fresh chopped escalion (skellion)

1/4 cup corn oil

1 tsp crushed ginger

Salt to taste

Method

1.
Season salmon and marinate overnight.

2.
Heat grill and cook marinated salmon for five minutes on each side.

3.
Serve with sweet potato salad and steamed callaloo.

Chef Bailey's fishtastic tip:
Add a sprinkle of nutmeg and a dash of brown sugar for superb taste!

Serves one

Rainforest Seafoods Crabmeat Balls with Scotch Bonnet Tamarind Dip

Ingredients

1lb Rainforest Seafoods crab meat

2 eggs

1/2 cup all-purpose flour

1/2 cup whole milk

1/2 cup whole-wheat breadcrumbs

1/2lb potatoes (cooked and mashed)

1 medium onion (diced)

2oz unsalted butter (melted)

1 cup vegetable oil

Salt to taste

For sauce:

1/4 cup tamarind purée

2 Scotch bonnet peppers

1 tbsp white cane vinegar

Method

1.
Melt butter in skillet and quickly sauté diced onions.

2.
Add crabmeat and cook for three minutes over medium heat.

3.
Place mixture in bowl and add mashed potatoes.

4.
Knead mixture in balls (about the size of a lime) and put aside.

5.
Pre-heat oil for frying, then beat eggs and put aside.

6.
Lightly coat crabmeat balls in flour then quickly coat in beaten eggs and finally coating in breadcrumbs.

7.
Blend ingredients for sauce and set aside.

8.
Fry until golden brown (approximately three minutes).

9.
Serve hot with sauce on the side.

Chef Bailey's fantastic tip:
Remember to coat Rainforest Seafoods crabmeat balls in flour-egg-breadcrumbs.

Serves 10

Rainforest Seafoods Herring and Callaloo

Ingredients

8oz Rainforest Seafoods vacuum-packed herring

1 small onion (diced)

2 stalks scallion

1 plummie tomato (diced)

1/4 cup vegetable oil

1/4 Scotch bonnet pepper (chopped)

Dash of black pepper

4 tbsp callaloo (steamed)

Method

1.
Soak herring in fresh water overnight.

2.
Remove from water and pull apart with hands.

3.
In a skillet, heat oil and add vegetables and herring.

4.
Season with black pepper to taste.

5.
Add steamed callaloo and simmer for eight minutes.

Chef Bailey's fishtastic tip:
A little coconut milk will take your herring to another level!

Serves two

Rainforest Seafoods Snapper in Brown Stew

Ingredients

1 whole Rainforest Seafoods snapper (cleaned)

2oz flour

1 plummie tomato

3oz carrot (julienne)

2oz cho cho (christophene) (cut in thin strips)

1oz sweet pepper (cut in thin strips)

3 crackers

2 okras (okro) (sliced)

3 tbsp ketchup

Pinch of caramel

1/3 cup water

1/2 cup coconut oil

1/2 small onion (cut in thin strips)

Hot pepper to taste

Salt to taste

Method

1.
Heat oil in a skillet then dust fish in flour.

2.
Fry Rainforest Seafoods snapper over medium heat for three minutes per side

3.
Drain oil from skillet.

4.
Sauté vegetables, adding ketchup and simmer one minute.

5.
Add snapper, crackers and okras and let simmer for 10 minutes.

6.
Serve with starch or steamed vegetables.

Chef Bailey's fishtastic tip:
Cook half portion of veggies, adding the other half in the last five minutes of cooking.

Serves one

Fish on the menu

In observation of the Lenten season, the KFC Colonel went fishing, and made such a great haul that he has decided to keep his catch!

This means that KFC's popular Colonel's Catch fish sandwich, is now a permanently fixture on the KFC menu board. KFC's line of signature sandwiches has been expanded to include fish - a sandwich that has been a customer favourite for many years during the Lenten period.

KFC's Marketing Manager Tina Myers-Matalon explains, "Each year that we bring back the Colonel's Catch fish sandwich just for Lent, we have had a growing customer demand for it to stay."