Seafood, anyone - Tasty crustacean for Lent?

It's the Lenten season, where creatures of the sea reign supreme. Whether it's for religious or dietary reasons, for the 40-day period of Lent that began on March 5, most persons either abstain or reduce their meat intake.

But the thought of fish sticks doesn't have to spell the end of haute cuisine. So we went to the emporium of crustacean - Rainforest Seafoods - for a culinary adventure under the sea. Their executive chef, Evrol Ebanks, takes us into the kitchen at their Slipe Road headquarters for some simple but delectable demonstrations with some everyday readily available seafood.

Coconut Red Curry Basa Fillet

Ingredients

1lb basa fillet cut in 4-oz portions

3oz unsalted butter

4oz Thai red curry paste

1/2oz chopped ginger

8oz home made coconut milk

2 cloves garlic (chopped)

1 sprig thyme

3 stalks scallion

1 small Scotch bonnet pepper

1 small sweet pepper julienne

1 small onion

Method

Sauté all seasonings except for sweet pepper for two minutes. Add curry paste, coconut milk, fish and sweet pepper. Turn flame low and simmer for 10 minutes, ensuring gravy develops a nice consistency. Remove and serve with your choice of starch. Serves 4.

Grilled Salmon with a coconut oil and Honey Soy Ginger Glaze

Ingredients

1lb Rainforest Seafoods salmon fillet (cut into 4-oz pieces)

1tbsp seafood spice

1/2tsp cayenne pepper

1/2tsp minced ginger

1/2tsp minced garlic

2tsp brown sugar

Method

(1) Mix all ingredients in a bowl to create a marinade and brush fillets on both sides.

(2) On a pre-heated grill set at 375°F, place fillets face down, ensuring grill markings are prominent. Cook evenly on both sides for no more than eight minutes.

Place the remaining marinade in a small sauté pan, allow it to heat and use to glaze the fillets.

Serve with seasonal veggies and roasted potatoes.

Serves 4.

Marinated Grilled Shrimp and Vegetable Salad

Ingredients

1 pack 26-30 Rainforest Seafoods peeled and de-veined shrimp

3/4 cup olive oil

1tbs spoon brown sugar

1/2 cup Balsamic vinegar

1/2 cup Dijon mustard

1/2tsp salt and pepper

1 small egg plant sliced and julienne

1 small portobello mushroom

1 small red onion cut in half and flaked

1/2 red pepper

1/2 yellow pepper

2 fresh romaine lettuce leaves

6 each baby corn

1 small red radish thinly sliced

2 baby plum tomatoes cut in 1/4

Method

1. In a large mixing bowl, place the olive oil, sugar, vinegar and mustard, and use a whisk to incorporate all the ingredients.

2. Place the shrimp and all the vegetables except the lettuce and the radish in, and toss to ensure all the contents of the bowl are evenly coated.

3. Cover and place in a refrigerator to sit for 30-45 minutes.

4. Prepare a char grill heated at 350°F and coat with oil or vegetable spam to prevent sticking.

5. Place the shrimp on and grill for six minutes, ensuring grill markings are prominent.

6. Remove and chill.

7. Place all the vegetables on, moving them around to prevent burning.

8. Use the remaining marinade to glaze the vegetables while cooking. This will enhance the flavour profile. Cooking time should not exceed five minutes. Remove and cool down.

9. In a new bowl, place all the grilled vegetables and shrimp and toss.

10. On a serving platter, lay the lettuce on the centre of the bowl. Place salad down, ensuring the shrimp is evenly distributed, while, at the same time, prominently displayed.

11. Drizzle with Balsamic honey mustard glaze.

Balsamic Honey Mustard Glaze

Ingrdients

1/4 cup Dijon mustard

1/2 cup Balsamic vinegar

1/2 cup honey

Place all ingredients in a sauté pan and place on a flame, bring to a boil.

Stir constantly to avoid burning, remove, cool, and drizzle over salad.

Serves 3.

Seafood safety tips

1. Ensure hands are always clean when handling.

2. Keep shellfish separate from non-shellfish and other foods. Avoid cross contamination at all cost.

3. Ensure seafood is cooked at its respective correct cooking temperatures.

4. Ensure seafood is stored at the correct temperatures - 32-40°F - for chilled food, and zero degrees Farenheit for frozen food.

5. Thaw seafood under running water or in the bottom section of your refrigerator.