Rainforest Seafoods for Easter
Pan-seared Basa Fillet with Roasted Pumpkin Sweet Potato Cake and Spinach
Ingredients
8oz Rainforest Seafoods Basa Fillet
6oz spinach
3oz sweet potato
3oz pumpkin
1 each green, red and yellow pepper
4oz coconut milk
2oz sorrel chutney
1 tsp curry powder
Salt and pepper to taste
METHOD
1. Season basa fillet with salt and pepper, sear in a sauté pan.
2. Sauté spinach, shred pumpkin and sweet potato on a grater and combine making thin 21/2-inch cakes and shallow fry.
3. Reduce coconut milk with curry to a sauce consistency.
4. Layer stack the spinach, cakes and basa fillet on a plate and finish with coconut curry sauce and sorrel chutney.
Serves one.
Rainforest Seafoods Barbecued Shrimp Recipe
Ingredients
4lb Rainforest Seafoods Extra Large shrimp, peeled
2lb butter
4tbsp chopped parsley
4tbsp chopped scotch bonnet pepper
4tsp black pepper to taste
2tbsp chopped rosemary leaves
2tsp fresh lime juice
Half cup soya sauce
1 cup of beer
10 cloves garlic, finely chopped
1 medium onion, finely chopped
1 ribs celery, finely chopped
1tbsp fresh thyme
METHOD:
1. Melt 1/2 the butter in a skillet (frying pan)
2. Sauté the garlic, onion, celery, thyme, parsley, rosemary and seasoning; blend for about three minutes.
3. Melt the rest of the butter
4. Add the beer
5. Add the sautéed ingredients Soya sauce and lemon juice.
6. Drown the seasoned shrimp in the seasoned butter using as many baking dishes as you need.
7. Make sure the shrimp are fully submerged. If they aren't, melt more butter and add to the sauce.
8. Bake in a 350°F oven till shrimp turn pink (15-20 minutes)
9. Serve adding lots of the sauce over it.
Serves 12-15
Parmesan & Sesame Crusted Whitefish Fillet
1lb Rainforest Seafoods Whitefish Fillets (tray pack)
1 lime, juiced
Salt and pepper to taste
4 eggs
8oz Parmesan cheese, grated
1oz
Oil for frying
METHOD
1. Season and cut the fish into 2oz slices.
2. Whisk the eggs, season, then add the Parmesan cheese.
3. Add the sesame seeds
4. Preheat the oil in a wok or skillet.
5. Coat the fish with the batter
6. Carefully lay each slice in the oil until cooked to a crispy golden brown.
7. Remove from the oil and place on kitchen paper to remove any excess oil.
8. Serve with the vegetable slaw and fried sweet potato wedges
9. A sweet chili sauce or tartar sauce can be served with this dish.