Mon | Feb 17, 2020

Try some seafood tonight

Published:Thursday | March 3, 2011 | 12:00 AM
Chef Randie Anderson
Jerk salmon - Contributed

Chef Randie Anderson's recipes

As we approach the Lenten Season, Rainforest Seafoods is encouraging Jamaicans to include all types of fish in their diets and try some of the recipes they will be publishing weekly over the next 40 days.

Rainforest Seafoods' Jerk Salmon with Fried Bammy and Plantain Chips

For the marinade

1 red onion, roughly chopped

11/2tsp dried thyme

Green tops of two scallions, chopped

1tsp allspice

1/2tsp ground cinnamon

1tbsp white pepper

1/4tsp ground nutmeg

1 jalapeno, chopped

2tbsp olive oil

3tsp salt

For the fish

4 (5-oz) Rainforest Seafoods Salmon fillets

1 bammy cut in four quarters

1 ripe plantain, sliced

Coconut milk (liquid)



Prepare the marinade:

1. Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for one week or frozen up to two months.)

For the fish:

1. Spoon two teaspoons of the jerk marinade on each side.

2. Place into a hot grill or grill pan and turn heat down to medium.

3. After two minutes (should be brown) turn over and cook three to five minutes, until fish is cooked through.

4. Soak bammy in coconut milk and cinnamon mix for five minutes and deep fry until desired crisp is achieved.

5. Deep fry ripe plantain. Plantain and bammy are served with the fish.

Seafood Mix Soup


3lb Rainforest Seafoods Seafood Mix

3qt fish stock

6 cloves garlic, chopped

1 large (lg) onion chopped

1 sprig of thyme

1 stalk of scallion

1 lg carrot small diced

1 lg potato peeled and small diced

1 lg chocho small diced

1 lg green Scotch bonnet pepper

Salt and black pepper to taste

6 whole pimento seed


1. Rinse Rainforest Seafood Mix and drain.

2. Add mix to stock and allow to simmer.

3. Add garlic, onion, thyme, scallion and whole green Scotch bonnet.

4. Add diced vegetables and allow cooking until vegetables are cooked and soup reaches the desired taste and consistency.

Variation (other uses of Rainforest Seafood Mix)

Seafood chowder

Seafood pumpkin soup

Sea food and red peas with coconut milk (soup)

Rainforest Seafood Mix is also good for seafood pasta, stir-fry, paella, seafood casserole, seafood lasagna, seafood curry and seafood brown stew. You may also sauté Rainforest Seafood Mix with herbs and butter, adding a small amount of stock and serve as a seafood medley.

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


4lb Rainforest Seafoods Black Mussels

2 cups fish stock/seafood stock well flavoured

4oz butter

Chopped fresh herb of your choice

1tbsp chopped garlic

2oz chopped scallion and chopped Scotch bonnet pepper

3oz chopped onion

Salt and pepper to taste


1. In a sauté pan or skillet on medium heat, add butter and sauté garlic, onion and scallion.

2. Add Rainforest Seafoods Black Mussels and sautée for two minutes and add stock.

3. Season with salt and pepper.

4. Cover for two minutes and remove.

Serves 8.

Variation (Other uses of Rainforest Seafoods Black Mussels)

Marinated Black Mussels

- Toss mussels with vinegrette of your choice with fresh herbs, onion, scallion 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.