What to prepare this weekend just became a whole lot easier and tastier thanks to our friends at RainforestCoconut Curry Seafood MixIngredients:Method:

Seafoods. Enjoy!

2 oz butter

1 clove minced garlic

1 small onion, minced

1 tbsp curry powder

1/4 tsp ground cumin

1 cup rich coconut milk

1 package Rainforest Seafoods mix (thawed, see package for instructions)

2 tsps seafood spice

2 small chili peppers, sliced

1 tbsp sliced cilantro leaves

1 tsp shredded fresh coconut flakes

1 tsp red bell pepper, minced

• Place a sauté pan on low flame then add the garlic, onion, curry powder and cumin. Stir with a spoon 1 minute allowing it to form into a paste.

• Increase the flame to medium and add the coconut milk, seafood mix, seafood spice and chili peppers.

• Place a lid on the sauté pan and allow 10 minutes cooking time.

• Lower the flame, add the cilantro and let it simmer for 2 minutes.

• Remove and serve over a bed of white rice, garnish with coconut flakes and bell

pepper.

Mini Fish Burgers with an Asian Dipping SauceMethod:Asian Dipping SauceIngredients:Method:

Ingredients:

2 1/2 lbs of Rainforest Seafoods Dolphin

1 yellow sweet pepper

1 red sweet pepper

1 large ear of corn (boiled)

1 purple onion

4 cloves garlic

2 medium carrots

2 stalks celery

1/2 cup almond flour

2 eggs and 2 egg whites

2 tbsps nutritional yeast

Salt and pepper to taste

• Boil the fish with lots of thyme, scallion, garlic and onion and leave to cool. When it is cool, carefully pick out the bones and flake the fish up.

• While the fish is cooking, chop up all the vegetables into tiny bits, take the cooked corn off the cob and beat eggs and egg yolks

together.

• Add beaten eggs, almond flour and chopped veggies and corn to the fish. Massage it all together till everything is mixed, and add salt and pepper to taste.

• If you are making this for adults (we love them too, add some Scotch bonnet to taste), form into a mini burger and bake in the oven or toaster oven at 350° for about 20-30 minutes or until golden brown.

• Depending on how big the burgers are, you should have lots left over to freeze and enjoy later!

Great as a veggie dip too! Kids love it!

3 tbsps rice wine vinegar

1 tbsp sugar

3 tbsps soy sauce, pref. low-sodium

1 tbsp ginger, fresh grated

1/2 tsp garlic, fresh minced

2 tbsps sesame oil

1/2 cup peanut oil or 1/2 cup grapeseed oil

1 tbsp sesame seeds, lightly toasted

1 tbsp scallion, chopped (green onions)

• Mix first 5 ingredients in a bowl or food processor.

• If using a bowl: Slowly drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.

• If using a food processor, leave it running while you drizzle in the oil.

• When dressing is well combined, add sesame seeds and escallions.

• Serve immediately or refrigerate and use within a week.

Jerk Yellow Fin Tuna Steak with grilled vegetables and garlic chili glazeMethod:

Ingredients:

2 oz dry jerk seasoning

4 oz Rainforest Seafoods yellow fin tuna steak, defrosted

2 tsps olive oil

3 asparagus spears, blanched

1 small eggplant cut in 1/4 inch pinwheels

1/2 red pepper, cut in little sticks

1 small carrot, cut into little sticks, blanched

1 tsp butter

2 tbsps garlic chili sauce

2 tbsps water

•Remove the squid tentacles and tubes from the package and drain.

• Cut the tubes into 1/2 inch rings.

• Place a large sauté pan or a wok on a high flame, add the olive oil, squid rings and tentacles, garlic, ginger and seafood spice all at the same time, sauté for a minute.

• Add the soy, chili sauce, scallion and all vegetables. Stir-fry for 2 minutes.

• Add the egg noodles and continue cooking for an additional 2 minutes.

• Remove and serve.

Octopus and Kidney Beans StewMethod:

Ingredients:

1 Rainforest Seafoods octopus, 2-4 lbs defrosted

1 oz sea salt

6 pimento seeds

4 cloves garlic, crushed

1 cup red kidney beans, cooked until tender in a medium pot

1 cup coconut milk

1 small onion, diced

1 small carrot, diced

1 small Scotch bonnet pepper, chopped

1 tbsp seafood spice

1 sprig thyme

2 stalks escallion, chopped

1 small bell pepper, diced

1/2 cup flour made into tiny string-looking dumplings

• Place the octopus and salt in a large pot of boiling water and let it cook slowly until tender.

• Remove from the pot, flush with water, cut into small pieces and set aside.

• Place the pot with the kidney beans on a medium flame and bring to a boil, add all the remaining ingredients, allowing it to reduce until it starts to thicken.

• Remove and serve over a bed of white rice.

Sweet and Spicy Calamari with Vegetables and Egg NoodlesMethod:

Ingredients:

2 tbsps olive oil

1 pack Rainforest Seafoods premium squid, defrosted

1/4 tsp minced ginger

2 cloves minced garlic

2 tbsps chopped escallion

1 tsp seafood spice

1 tbsp soy sauce

2 tbsps spicy sweet chili sauce

1 small red pepper, diced

1 small yellow pepper, diced

2 heads baby bok choy, sliced

1 small Chinese eggplant, diced

1 small carrot, sliced

1/2 pack egg noodles, cooked

• Remove the squid tentacles and tubes from the package and drain.

• Cut the tubes into 1/2 inch rings.

• Place a large sauté pan or a wok on a high flame, add the olive oil, squid rings and tentacles, garlic, ginger and seafood spice all at the same time, sauté for a minute.

• Add the soy, chili sauce, scallion and all vegetables. Stir-fry for 2 minutes.

• Add the egg noodles and continue cooking for an additional 2 minutes.

• Remove and serve.

Popcorn Shrimp SaladMethod:

Ingredients:

6 oz Rainforest Seafoods popcorn shrimp, frozen

1 cup corn oil for frying

1/2 cup chopped lettuce

1/4 cup shredded red and white cabbage mix

1 small tomato cut into small wedges

1 small cucumber, sliced

1/4 cup whole kernel sweet corn

2 oz Ranch Dressing

• Place the oil in a sauté pan and heat up adequately for frying.

• Place the frozen shrimp in the oil and fry until golden brown — 2-3 minutes.

• Remove to a tray lined with paper towel

• In a salad bowl arrange the vegetables, place the shrimp on top, and the ranch dressing in a ramekin.

• Serve!