Fish, the new chicken ... Is it possible ?

Sacha Walters-Gregory, Staff Reporter

Well, the new corporate chef at Rainforest Seafoods, Evrol Ebanks, is firing up his stove to make fish creations he believes are on par with similar chicken meals in Jamaican homes.

"Part of my job is to educate people about affordable fish that can be done in a myriad of ways and also that it can be stretched," said the experienced chef who started working with Rainforest Seafoods this year January.

He notes that much like how householders think of chicken as a 'stretchable' meat, because relatively small portions can be used to make meals for a number of family members by creating rich stews, Rainforest believes fish is just as versatile.

"Normally, in the household, when they want something to stretch, they think chicken first and pretty much fish can be prepared all the ways that you prepare chicken," said Ebanks who worked for 17 years at seven different Margaritaville properties, including locations in Orlando Florida, Las Vegas, Grand Cayman and Turks and Caicos.

Marketing manager for Rainforest Seafoods Roger Lyn concurred with Ebanks indicating fish fillets are ideal as stretchable meals.

"We are saying that some of our products can be seen in that light, but the creativity of the cook is where it comes in," he said.

According to Lyn, another big advantage for fish is the health factor, as it is one of the healthier proteins. Lyn indicated that feeding children a balanced diet is a challenge for many families, but fish can help fill this gap. "Children need to get a balanced diet, but the affordability issue comes in. We're saying that seafood is affordable as well," notes Lyn.

The company, however, has to overcome the perception that fish is expensive. "What I've discovered since joining this company is that people tend to think fish is for rich people and that fish is expensive." However, he said this is not the case as they offer affordable White fish, Grunt and Bangamary fish fillets. Their suggested retail prices for Catfish/White fish fillet is $308 per lb; Bangamary fillet is $385 per lb; Grunt is $130 per lb.

With a wealth of experience in the tourism industry, Ebanks said his new position gives him the opportunity to create recipes more tailored to the Jamaican palate.

To showcase the versatility of the fillets, Ebanks created five children-friendly fish dishes designed to tantalise their taste buds.

"When most Jamaicans think fish, they think steam or don't steam," he said. This does not have to be the case. Ebanks' creations tug at your creativity and entice you to try something new with fish. The dishes included the fish dog - fresh fish fillet, which is breaded and deep-fried; spaghetti with White fish fillet, tomato sauce and mixed vegetables; White fish fillet with baked beans, and fish fingers with French fries.

Ebanks, who grew up in a small community of Comfort Hall, Montego Bay, has been creating food masterpieces from as young as he can remember.

"As a kid growing up, I was asked to go in the kitchen very early, to cook some ackee and dumpling. So it was kind of thrown at me," he reminisced.

After leaving Herbert Morrison High School, a series of internships brought Ebanks closer to his dream of becoming a chef.

"A friend of mine owned a Chinese restaurant, so he took me under his stewardship," he recalled. A mentor would then guide him through an internship at the Round Hill Hotel in St James.

These internships helped solidify his dream of becoming a chef, so he pursued formal education in culinary arts at the Johnson and Wales University.

"That's what I love to do, it's my career and my passion," he said.

Rainforest Seafoods Catfish/White fish fillets

Tossed with mixed vegetables tomato sauce and spaghetti


Ingredients

1 lb Catfish/White fish fillets cut in 1oz strips

1pk spaghetti (cooked)

3oz unsalted butter (oil optional)

1 cup tomato juice

1/4 cup tomato ketchup

1 large tomato

1 medium onion

1 medium sweet pepper

2 cloves garlic

8oz mixed vegetables

1/2 oz salt and pepper mix

1small Scotch bonnet pepper

2 stalks scallion

1 sprig thyme

Method

Sauté all seasonings in butter on medium flame for three minutes.

Add the fish and cook for three more minutes, add tomato juice and ketchup.

Continue cooking for five minutes, turn flame on low, add your pasta and let it simmer for three minutes .

Remove and serve.

Serves 4


Fried Catfish/ White fish with baked beans

Ingredients

1lb catfish fillets cut in 1oz strips

4oz flour

2oz fish seasoning

4oz oil

1 large tomato

1 large onion

1 large sweet pepper

1 Scotch bonnet pepper

2 stalks scallion

1 tin baked beans

Method

Combine flour and fish seasoning in a bowl, and dredge fish strips. Shake excess flour off and place in a heated skillet with oil and fry for two to three minutes, making sure they are nice and crispy. Remove and place on a plate lined with paper towel. Sauté all the seasoning in the same skillet for five minutes, then add the baked beans and fish. Let it simmer for three minutes remove and serve.

Goes well with ground provisions.

Serves 4.