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Rainforest Seafoods for Easter

Published:Thursday | April 5, 2012 | 12:00 AM

Pan-seared Basa Fillet with Roasted Pumpkin Sweet Potato Cake and Spinach


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


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


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


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


Oil for frying


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.