Mon | Feb 6, 2023

Seafood: 40 ways in 40 days

Published:Thursday | March 11, 2010 | 12:00 AM
Montego Bay businessman Brian Jardim (left), who leads the team at Rainforest Seafoods, takes lessons from his new executive chef Louis Bailey in the Seafoods Market kitchen at the Rainforest Seafoods headquarters in Montego Freeport. Chef Bailey has cooked up a variety of dishes for Lent. -Photos by Janet Silvera
Salmon prepared with love and attention by executive chef Louis Bailey and his student Brian Jardim.

We hope you are trying out some of the recipes that we have been sharing with you so far. Continue to enjoy them and take advantage of the range of bounty from the sea that is available at Rainforest Seafoods stores islandwide.

Rainforest Seafoods Conch Salad - Jamaican Style


2lb Rainforest Seafoods conch


8oz diced sugarloaf pineapple

8oz diced sweet pepper (mix

colours of sweet peppers for bet

ter presentation)

8oz diced onions

8oz diced cucumbers

1 tbs minced garlic

1/2 tbs ground pimento

1 Scotch bonnet pepper (minced)

4 tsp ginger (minced)

1 tbs chopped parsley

6 tbs olive oil

4 tbs lime juice

4 tbs apple cider vinegar


1. Poach conch in fish stock.

2. Place all other ingredients in a bowl and mix.

3. Place salad in container

4. Refrigerate until needed.

Chef Bailey's 'fishtastic' tip: Poach conch in home-made stock for optimum flavour.

Serves 4

Broiled Rainforest Seafoods Mahi Mahi


1 tray pack/(lb) Rainforest Seafoods Mahi Mahi fillets

2 tbs Jamaican honey

1/2 tbs coconut oil

1/2 tbs olive oil

1 1/4 tbs grated lime peel

2 to 3 tsp dry jerk seasoning

Juice of 1 lime


1. Preheat oven to 200oF and coat sauce pan/oven rack with a little oil.

2. In a small bowl, combine honey, coconut oil, olive oil and lime peel.

3. Place Mahi Mahi fillets on broiler rack.

4. Brush honey mixture on each fillet and sprinkle with dry jerk seasoning.

5. Broil Mahi Mahi fillets five to six inches from heat source for eight minutes or until fish flakes easily with fork.

6. Drizzle with lime juice and serve.

Chef Bailey's fishtastic tip: Let Mahi Mahi fillet rest for three minutes to let juices settle, then enjoy!

Serves 2

Seafood Chop Suey - Rainforest Seafoods Style


1 package/ (lb) Golden Sun

mixed seafood

1/4 cup chopped garlic

3 tsp chopped ginger

1/4 cup chopped scallion

2 cups sliced string beans/snow


1 small sweet pepper (chopped)

1/4 cup brown sugar

2 cups light Soy Sauce

1 cup cooking wine

4 cups fish stock

2 tbs vegetable oil


1. Combine sugar, soy sauce, fish stock and cooking wine. Bring to a boil and thicken slightly with cornstarch.

2. Heat skillet and add vegetable oil and stir-fry seafood mix for three minutes.

3. Add vegetables and stir-fry an additional two minutes

4. Add sauce, mix to combine then serve.

Chef Bailey's fishtastic tip: Cook over medium heat to avoid overcooking vegetables and seafood.

Serves 4

Rainforest Seafoods Fish Stock

Ever wonder why your home-made meals can't seem to taste like that at a five-star restaurant? Rainforest Seafoods is here to the rescue! The secret ingredient to cooking like a five-star chef is cooking with stock.

Many chefs use the terms broth and stock interchangeably. You will often see recipes that call for a can of broth or a certain measure of home-made stock. There are, however, subtle differences between the two. While broth is merely the liquid in which a meat or grain is cooked, stock is thicker and more substantial, created by simmering ingredients for a long time. Many people make fish stock to use later as a base for soup.


1 1/2 pounds of fish heads (ask for these at your supermarket)

2 tbs butter

2 quarts water

1 tsp thyme

2 bay leaves

2 cloves of garlic (chopped)

2 onions (chopped)

12 pimento seeds

2 large carrots (chopped)

2 stalks celery (chopped)

1 teaspoon salt


1. Rinse fish heads well. Place butter and water with fish heads in soup pot and stir over low heat for five minutes.

2. Add remaining ingredients to pot and bring to a boil.

3. Turn down to low heat and simmer for 45 minutes, extracting all the flavour from the ingredients.

4. Strain through a fine strainer.

5. This fish stock can be stored in the fridge for up to three days (no longer). You can store in air tight container in your freezer for a longer period.

6. Use stock in place of water in your fish and seafood dishes and taste the difference!