Welcome to the month of March — no better time, we reckon, to try out new and fabulous meal options. Rainforest Seafoods along with award-winning caterer Alexa Von Strolley and executive chef Evrol Ebanks share six fabulous options.

Broiled spicy Mahi-Mahi salad with baby arugula

Yield: 1 ServingTooksie’s ‘Diet-To’ DressingMethod:

Recipe Courtesy of Alexa Von Strolley, Rainforest Seafoods Culinary Ambassador

Ingredients:

6 oz Rainforest Seafoods Mahi Mahi fillet

1 tsp extra virgin coconut oil

1/2 tsp Mrs Dash Extra Spicy seasoning

1/2 tsp Mrs Dash Onion and Herb seasoning

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 lime

1 cup baby arugula, washed and drained

Ingredients:

1/4 cup balsamic vinegar

2 tbsp lime juice

1/2 tsp freshly ground black pepper

Pinch of salt

Place fish in a single layer on a lightly greased rack in an aluminium foil-lined broiler pan; sprinkle fillet evenly with Mrs Dash Extra Spicy onion and herb seasoning, 1/4 teaspoon each of salt and pepper.

Broil 5 inches from heat for 8 minutes or until fish flakes with a fork.

While the fish is in the broiler, to make the dressing, add all ingredients to a bowl and whisk till combined.

Finish the fillet with the juice of half a lime.

Voilà!

Shrimp cocktail with green bananas, papaya and mixed vegetables

Recipe Courtesy of Chef Evrol EbanksMethod:Recommended serving portion: 4 oz per person

Ingredients:

1 pack large Rainforest Seafoods cooked shrimp, (defrosted)

6 fingers green bananas (cooked and sliced)

1 small papaya (peeled and diced)

1/2 cup Rainforest Seafoods mixed vegetables

1 cup prepared cocktail sauce

1 tsp fresh lime juice

1 tsp fresh basil (chopped)

2 tsp fresh parsley (chopped)

1 tsp salt and pepper

2 tsp olive oil

Place mixed vegetables in one cup of boiling water for two minutes, remove and cool down.

In a large mixing bowl, combine all the ingredients using a spoon to mix in the cocktail sauce.

Cover and place in the fridge for a minimum of 30 minutes.

Remove and serve.

Seared Scallops, carrot and coconut milk purée, and multigrain crispbread

Yield: 1 Serving6 oz Rainforest Seafoods scallops, thawedAfter the scallops have thawed, rinse with cold water and thoroughly pat dry. Place the diced carrots and coconut milk into a saucepan over medium high heat and bring to a boil, then reduce to simmer for 5 minutes or until the carrots are soft enough to mash. Place carrots into a blender, leaving some liquid behind (be careful as hot liquids expand, so please place a towel over the lid of the blender and make sure it’s closed properly). Keep pulsing until it’s at the desired consistency, (add more coconut milk to make it runnier), salt and pepper to taste.

Recipe Courtesy of Alexa Von Strolley Rainforest Seafoods Culinary Ambassador

Ingredients:

1/4 cup carrots, diced

1/2 cup coconut milk

1 Multigrain crispbread

1 tsp butter, unsalted

1 tsp olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 lime

Pinch of Italian parsley, chopped finely

Method:

Add the butter and oil to a sauté pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the centre.

Serve immediately with the carrot purée and crispbread.

Garnish with parsley and lime.

Cajun Salmon with citrus-roasted tomato, bell pepper & red onion salsa

Ingredients:1 lb Rainforest Seafoods SalmonSalsaMethod:Salsa

fillets (4 oz portions)

1 tbsp cayenne pepper

2 tbsp paprika

1 tbsp white & black pepper mix

1/4 tsp dried thyme

1/4 tsp dried basil

1/4 tsp dried oregano

1/2 cup unsalted butter (melted)

Ingredients:

3 bell peppers (red, yellow, green)

4 med Roma tomatoes

1 large red onion

1 tbsp orange/lime juice mix

1 tsp fresh cilantro (chopped)

1 tbsp olive oil

Salt & pepper to taste

Mix all dry ingredients in a bowl.

Brush Rainforest Seafoods Salmon fillets on either side with 1/4 cup butter. Sprinkle spice blend on one side. Drizzle

remaining butter on both sides.

In a large skillet, over medium high heat, cook salmon for 3-5 minutes. Turn. Cook until it is easily flaked with a fork.

Roast tomato, onion and peppers on open flame, until charred. Submerge into ice water bath for quick cooling.

Strip charred outer layers.

Remove seeds from tomato and peppers. Cut all into thin strips.

Place in a bowl. Add olive oil, cilantro, orange and lime juice and toss. Pour over fish.

Serves 4

Fishtastic! Tip:

Add zest with Scotch bonnet pepper.

Steamed Salmon and Tooksie’s quick homemade salsa

Yield:16 oz Rainforest Seafoods Salmon FilletIngredients:

Recipe Courtesy of Alexa Von Strolley, Rainforest Seafoods Culinary Ambassador

Ingredients:

1 lime, juiced

1/4 tsp freshly ground black pepper

1/8 tsp cumin

1/8 tsp oregano

Pinch of salt

Tooksie’s Quick Salsa

1 medium tomato, diced into cubes

1/2 medium red onion, diced

1 1/2 tbsp lime juice

1 tsp apple cider vinegar

1/2 tsp freshly ground black pepper

1/4 cilantro, chopped

Pinch of salt

Method:

Firstly, be sure to combine all ingredients for the salsa before working on the salmon so the flavours have a chance to sit and meld together. (Adding avocado and jalapeños to your salsa is also pretty excellent!)

In a small glass or stainless steel bowl, combine the lime juice, cumin, oregano, salt and black pepper. Put the salmon in the bowl and toss so it can marinate for a minute or so (not too long because the lime will begin to cook the fish).

In a large pot, bring about 1 inch of water to a boil over high heat. Put the dish with the fish and sauce in a large steamer basket. Put the basket over the boiling water and cover. Reduce the heat to moderately high and cook until the salmon is just barely done (the fish should still be translucent in the centre), about 10 minutes. Serve the salmon fillet with the cooking juices poured over them and the salsa.

Chilli and pineapple crispy butter fish fillet

Recipe Courtesy of Chef Evrol Ebanks, Rainforest Seafoods Corporate Chef

Ingredients:

1 lb Rainforest Seafoods Butter Fish Fillet, cut in 2-inch pieces

2 tbsp Cajun spice

1 cup plain flour

1/2 cup cornstarch

1 cup corn oil for frying

1 medium ripe pineapple, cut 1/2 cubes

1/4 cup diced escallion, green parts only

2 tsp soy sauce

2 tbsp butter

1 cup Asian chili sauce

1/2 cup water

Method:

Pat fish dry with paper towel and season with 1 oz Cajun spice.

Combine the flour, cornstarch and the remaining Cajun spice in a large mixing bowl.

Place the fish pieces in and coat evenly.

Place the oil in a skillet on medium-high heat when hot, shake the excess flour off and place the fish pieces in and fry until crispy but not burnt.

Remove and place on a platter lined with paper towels to absorb the excess oil.

In a saucepan on medium heat, place the butter allowing it to melt then add the pineapple and sauté for 2 minutes. Add the chilli sauce, water and soy sauce and allow it to reduce for two minutes, stirring during the process.

Remove the paper towels from the platter with the fish and pour the sauce over. Evenly sprinkle the escallions for garnish.

NB. Serve with vegetable rice.