Tropical Rainforest Seafood for Lent | Food

Caribbean lobster medallion poached in a creamy coconut and curry sauce, served with roasted tricolor peppers, grilled red onions and wilted spinach, stacked with a cinnamon breadfruit patty and garnished with ‘a spoonful of East Indian mango chutney, flavored with fresh allspice berries and ginger.

2 lbs Rainforest Seafoods Lobster Tail

1 vanilla pod

12 ounces of coconut milk

1 tablespoon of curry powder (yellow)

1/2 each tricolor pepper

1 red onion

16oz of breadfruit

16oz spinach

1 teaspoon of cinnamon

1 tablespoon of ginger

4tbsp mango chutney

2 tablespoons allspice berries (or Berry Hill pepper liqueur)


1. Skewer and blanch the lobster tail in fish or vegetable broth to allow the tail to cook directly.

2. Remove the lobster meat from the shell when it is just undercooked and cut it into medallions.

3. Prepare the coconut curry sauce by simmering the coconut milk with the curry powder and vanilla bean, adding just a little seasoned broth. Complete cooking of lobster medallions in sauce.

4. Grate the breadfruit and season, add a pinch of cinnamon, salt and press flat with the palm of your hand. Shallow frying.

5. Sauté the tricolor peppers, red onion and spinach together. Place two ounces of sautéed vegetables in the center of a plate and place the breadfruit pancake and lobster on top. Repeat the stack and top with mango chutney and serve.

For 6 persons

Dried shrimp cocktail from the seafood market, flame grilled with Appleton rum and Jamaican rub jerk, enhanced with Blue Mountain coffee in a spicy compote of mango, pineapple and East Indian papaya, mixed with Soursop and orange segments, drizzled with a cilantro and peanut sauce and garnished with baby and green plantain chips.

1 lb Rainforest Seafood Jumbo Shrimp

3oz Jamaican jerk seasoning (use a wet rub)

4 ounces of Appleton Gold rum

4 ounces of Blue Mountain coffee and cooled to room temperature

1 oz each of mango, pineapple, diced papaya.

1 ounce of orange wedges

4oz of soursop, squeezed, leaving a little pulp.

8 ounces of coconut milk

1 sprig of fresh coriander

3 ounces of peanut butter

1 heart of baby lettuce

1pc green plantain, thinly sliced ​​lengthwise


1. Marinate Rainforest Seafoods jumbo shrimp with jerk seasoning; while toasting, sprinkle with rum.

2. Combine the diced fruit, orange wedges and soursop juice, mix and place in a martini glass.

3. Dilute the peanut butter with hot coconut milk and add fresh cilantro, sprinkle with compote and let run inside the glass.

4. Pick a fresh green bay leaf and garnish with plantain chips.

For 4 people

Seafood Mix Potted Fish Green Salad Rainforest Seafood Mix marinated with cilantro, dill and ortanic orange vinaigrette, tossed with greens, toasted sunflower and pine nuts. pine, garnished with a nest of sweet potatoes with nutmeg essence, dressed in a reduction of white balsamic vinegar and white truffle.

1 lb. tropical forest seafood mix

1 lb mixed lettuce

1 oz each toasted pine nuts and sunflower seeds

1 teaspoon finely sliced ​​white truffles

5 ounces of white balsamic vinegar

1 pinch of grated nutmeg

4 ounces of grated sweet potato

12oz of ortanic orange juice

2 tablespoons of fresh dill

2 tablespoons of fresh coriander


1. Marinate Rainforest Seafoods Toss the seafood with the dressing and store in the refrigerator for two to three hours. Remove and toss with mixed green lettuce and toasted walnuts.

2. Reduce the truffle with the white balsamic vinegar and let cool.

3. Fry the grated sweet potato and drain. Place on top of the salad and season with the reduction.

For 4 people

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Tanya S. Norvell

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