Thursday Food shares recipes courtesy of Rainforest Seafoods. Enjoy!

Rainforest Seafoods Lemon Butter Bassa Fillet

Ingredients:

4 lbs Rainforest Seafoods Bassa Fillet

2 tbsp butter

2 tbsp vegetable oil

1 small lemon

Salt and pepper (to taste)

Method:

Put butter in a large non-stick frying pan and melt over medium heat. Cut the lemon into halves, and squeeze the juice from each quarter into the frying pan. Mix lemon juice, butter and oil with a spatula, then season Rainforest Seafoods Bassa Fillet with salt and pepper. Add the fish to the frying pan, and increase the heat to medium-high. Cook the fish for five minutes, then turn over with a spatula and cook on the other side for another five minutes or until cooked through. (Do not allow butter to burn, lower heat if this starts to happen). You will know that the fish is cooked through when the thickest part of the fillet flakes easily with a fork. The exact cooking time depends on the thickness of the fillet. When this is complete, pour the Lemon Butter sauce from the pan over the fish as a sauce. Garnish with a lime or lemon wedge and fresh herbs of your choice.

Seafood Mix Soup

Ingredients:

3lbs Rainforest Seafoods Seafood Mix

3qt fish stock

6 cloves garlic chopped

1 lg onion chopped

1 sprig thyme

1 stalk escallion

1 lg carrot small diced

1 lg potato peeled

1small potato diced

1 lg cho-cho small diced

1 lg green Scotch Bonnet pepper

Salt and black pepper to taste

6 whole pimento seeds

Method:

Rinse Rainforest Seafood Mix and drain. Add to stock and simmer.

Add garlic, onion, thyme, escallion and whole green scotch bonnet.

Add diced vegetables and cook until vegetables are tender and soup reaches the desired taste and consistency.

Rainforest Seafoods Seafood Mix can also be used in:

Seafood chowder, seafood pumpkin soup, seafood and red peas soup with coconut milk, seafood pasta, stir-fry, paella, seafood casserole, seafood lasagna and seafood curry or brownstew. You may also sauté Rainforest seafood’s Seafood Mix with herbs and butter, add a small amount of stock and serve as a seafood medley.

Steamed Mussels & Marinated Black Mussels with Zedalinis Gourmet Spicy Cranberry Sauce

Ingredients:

4 lbs Rainforest Seafoods Black Mussels

2 cups fish stock/seafood stock well flavoured

4oz butter

chopped fresh herbs of your choice

1 tbsp chopped garlic

2oz chopped escallion and chopped Scotch Bonnet pepper

3oz chopped onion

Salt and pepper to taste

Method:

In a sauté pan or skillet on medium heat, add butter and sauté garlic, onion and escallion. Add Rainforest Seafoods Black Mussels, sautée for two minutes and add stock. Season with salt and pepper. Cover for two minutes and simmer before removing from the flame. Serves 8.

Rainforest Seafoods Black Mussels can also be used for:

Marinated black mussels — toss mussels with Vinaigrette of your choice and fresh herbs, onion, escallion and garlic (all finely chopped) with lime juice and or white wine. Cover and allow to sit and marinate in the refrigerator for at least two hours.

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

Steam Roasted Red Snapper With Zedalinis Gourmet Tamarind Sauce

Ingredients:

1 3-lb whole red snapper

1 garlic clove minced

1 tsp salt

1/2 tsp pepper

1/2 tsp brown sugar

1/4 tsp fresh thyme, chopped

1 Btl Zedalinis Gourmet Tamarind Sauce

5 tbsp vegetable oil

1 tbsp fresh lemon or lime juice

2 med onions, chopped

1/2 lg green Scotch Bonnet pepper, chopped

2 tbsp parsley or fresh dill, chopped (optional)

1/2 cup escallion, chopped

Aluminium foil wrap

Method:

Clean fish and place in a buttered baking dish. Mix in a small bowl with the remaining ingredients, except Zedalinis Gourmet Tamarind Sauce.

Rub this mixture all over the fish (both inside and out) to allow to marinate and wrap with foil. Allow char grill or barbecue grill pan to heat properly, then place wrapped fish on grill and allow to steam-roast. Pierce with a fork to test for doneness. When Fish is done, glaze with Zedalinis Gourmet Tamarind Sauce for an extra burst of flavour or use it as a dip. Serve with steamed rice, ground provisions, steamed bammy or festival. (Optional: Vegetables of your choice can be combined and stuffed on the inside.) Serves 6.