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Seafood for Lent:40 ways in 40 days

Published:Thursday | March 18, 2010 | 12:00 AM
Salad Refresher topped with Snapper Fillet. - Contributed
Shrimp Yoghurt - Contributed.

Rainforest Seafoods Conch Chowder


1lb Rainforest Seafoods 100 per cent cleaned conch (chopped)

2 small onions

2 medium carrots

4 tbs coconut oil or 4 tbs butter (melted)

8 cups fish stock

4 cups milk or heavy cream

1lb potato

2 sprig thyme

1 Scotch bonnet pepper (optional)

2 stalks scallion

Salt and pepper to taste


1. Place onions and carrots in a large soup pot with coconut oil and sauté for four minutes.

2. Add fish stock, thyme and scallion, then simmer over low heat for 30 minutes.

3. Add conch and potato. Cook until potato is tender.

4. Taste and adjust seasonings accordingly. Serve hot.

Serves six

Chef Bailey's fishtastic tip: For added flavour, use two cups heavy cream and two cups freshly extracted native coconut milk.

Seafood for Lent: 40 ways in 40 days

Rainforest Seafoods Easy Shrimp Starter


14oz Rainforest Seafoods 60-80 cooked shrimp

1 large cucumber (diced)

1 tbs garlic (minced)

1 tsp ginger (minced)

2 tbs olive oil

32oz plain Yoghurt

1 tsp Paprika

1/2 Scotch bonnet pepper (optional)

Parsley (to garnish)


1. Chop cucumber and ginger and place in a container.

2. Process all other ingredients as directed and place in medium mixing bowl.

3. Add yoghurt to mixing bowl and mix all together.

4. Add cooked shrimp.

5. Garnish with parsley and serve.

Serves three

Chef Bailey's fishtastic tip: Try vanilla-flavoured yoghurt for a special touch.

Banga Mary Fillet - Rainforest Seafoods Style


8oz Rainforest Seafoods Banga Mary Fillet

1 cup orange juice

6 tsp ginger (minced)

3 tsp garlic (minced)

2 tbs soy sauce

1 cup fish stock

1/2 cup heavy cream

2 tbs butter

Salt and pepper to taste

Cornstarch as needed


1. Season fish with salt and pepper.

2. Melt butter over medium heat and cook fish until golden brown.

3. Combine orange juice, ginger and garlic, reducing (boiling down) to half portion.

4. Add soy sauce and stock; reduce by a quarter portion.

5. Add cream and thicken with cornstarch.

6. Place cooked fish on plate; top with sauce and garnish.

Chef Bailey's fishtastic tip: For a healthier alternative, use low-fat milk instead of heavy cream.

Salad Refresher topped with Rainforest Seafoods Caribbean Snapper Fillet


2lbs Rainforest Seafoods Caribbean Snapper Fillet (tray pack)

1 small red onion (chopped)

1 small sweet pepper (sliced)

1 small cucumber (chopped)

2 hearty slices pineapple

1 tbs garlic (minced)

1/2 tbs powdered Pimento/ Allspice

1 Scotch bonnet pepper (minced)

2 tbs ginger (minced)

2 tbs parsley (chopped)

1 tbs salt

1 tbs black pepper

6 tbs olive oil

2 tbs pepper jelly


1. Season Caribbean snapper fillet with salt and black pepper.

2. Place on pre-heated grill or saucepan and cook until golden brown.

3. Place remaining ingredients in large bowl and combine.

4. Place salad on a plate and top with Caribbean snapper fillet then serve.

Serves four

Chef Bailey's fishtastic tip: Use fresh fruits and vegetables for optimal flavour.