Sun | May 19, 2019

Seafood Delicacies to Enjoy during Lent

Published:Thursday | April 4, 2019 | 12:15 AMRocheda Bartley
Jerk-Pasta-in-Plate
Jerk shrimp pasta.
1
2
3

It's time to allow your palate to explore the delicacies that accompany Lent. Absolutely it's a time for prayer but be sure to let your taste buds enjoy delicious occasions too, mouthwatering moments that you can whip up. Feast your eyes and later your gustatory cells on some of the most delicious dishes and you can thank Grace Foods for the appetising ideas.

 

 

JERKED SNAPPER

PREPARATION TIME: 10 minutes

Ingredients for two people

For this extraordinary gastronomic affair that serves for two, you'll need: eight ounces snapper fillet, one ounce Grace Caribbean Traditions Jerk Seasoning, three tablespoons Grace Vegetable Oil, two whole bammies, three tablespoons Grace Fish and Meat Sauce, two tablespoons mango chutney, two ounces mango nectar, one sprig thyme, eight ounces milk and two teaspoons of cinnamon powder.

 

DIRECTIONS

 

Making this dish is easy. It starts with you seasoning fish fillet with jerk seasoning on both sides. Next step is to heat a sauté pan and grease with Grace Vegetable Oil. Now, place snapper in the hot oil, cooking evenly on both sides then remove fillets and place in a baking tray. Finally place them into the oven and bake at 350 degrees F or 190 degrees C for eight minutes.

 

Mango Sauce

 

Heat saucepan then Grace Fish and Meat Sauce, mango chutney, mango nectar, thyme and leave to simmer for 3 minutes. When done, spoon sauce over fish and serve with bammy.

 

Bammy

 

Ensure to cut the bammy into quarter inch sticks. Then place the cassava flatbreads in a mixture of eight ounces milk and cinnamon. Allow these sit for two minutes before removing excess moisture and finally deep fry the sticks until golden brown. When serving, garnish with lime wedge and scallion curl.

 

 

 

CREAMY JERK SHRIMP PASTA

 

PREPARATION TIME: 15 minutes

 

For a serving of four persons, you'll need the following: two pounds of shrimp, one tablespoon Grace Caribbean Traditions Ginger, garlic and pimento seasoning, one tablespoon Grace Jerk Seasoning, one packet penne pasta, boiled and drained, one ounce butter, two minced cloves of garlic, minced, one medium chopped onion, two chopped stalks of escallion, eight ounces heavy cream, half teaspoon salt and black pepper, one can Grace Whole Kernel Corn, drained,

Half chopped medium red sweet, green sweet pepper and yellow sweet peppers and eight ounces shredded cheddar cheese

 

DIRECTIONS

 

Kick off the feast with cooking the pasta according to instructions on package, then drain and set aside. Second, heat Anchor Butter and saute garlic, onion and escallion. Now, it's time to add the your favourite slender bodied crustaceans, heavy cream, jerk seasoning salt and pepper and mix well. After this, fold in the pasta, Grace Whole Kernel Corn and sweet peppers; and stir well to combine. Complete the process by adding the shredded cheddar cheese and serve immediately with a garden salad.

 

 

 

HONEY JERK SALMON WITH MANGO PINEAPPLE SALSA

 

PREPARATION TIME: 15 minutes

 

This meals is perfect for four persons. To prepare gather two heaped tablespoon Grace Jamaican Jerk Seasoning and clear honey and four salmon fillet.

 

For the salsa: one firm peeled and thinly ripened mango, half pineapple that is cored and diced, one cup rinsed and drained canned black beans, quarter cup finely chopped red onion and a quarter cup of fresh cilantro, chopped and a quarter tablespoon salt.

 

DIRECTIONS

 

To prepare the salmon, heat the grill to medium-high. In the meantime mix the jerk seasoning with honey together in a bowl. Next place the salmon fillets on a foil-lined baking tray and brush all over with the sauce and cook on the top shelf for 8-10 mins or until it's cooked. If necessary move the tray down a shelf if the salmon starts to get too caramelised.

 

For Salsa, combine the mangoes, pineapple, black beans, onion, cilantro and quarter teaspoon salt in a bowl.

 

So, for the rest of the period continue to cook up a storm and enjoy all the all palatable occasion.

 

rocheda.bartley@gleanerjm.com