BUTTER POACHED LOBSTER

Chef Emanuel Jones of Buzo Osteria Italiana crafts your perfect night home with your significant other. This elegant dish is an ideal choice for your romantic dinner for two. Pair with a medium-bodied California Chardonnay. We are using Ocean Delight’s 6oz Lobster Tail. Visit us...

CONCH CEVICHE

Executive Chef Khalid Mohammed of Chaud restaurant is back to inspire your home menu with this uncomplicated, yet gratifying recipe. Simply mix all the ingredients and marinade. Life cannot be more straightforward than that. We are using Ocean Delight’s 1.8lbs Lambi For the full recipe...

CHIA SEED CRUSTED MAHI-MAHI

Executive chef Joe Brown of Jaffa at the Oval, uses chia seeds with his Mahi-Mahi. This has many health benefits. Using them as a crust is not only artistic, but they boast of incredible antioxidants and fibre, which makes it a winning combination. We are...

SQUID RINGS DIABLO WITH FRESH SPAGHETTI

Executive Chef Lance Mathurin of Rizzoni serves tender squid rings over a bed of pasta in a devilish red tomato sauce. This recipe is a beautiful twist on a classic Italian dish. We are using Ocean Delight’s 8oz. Squid Rings Ingredients Squid Rings 1 ½...

WHITEFISH CEVICHE

Executive Chef Dwight Liquorish of Taste Vinoteca Restaurant prepares a quick and spicy white fish ceviche matched with sweet potato chips for a juxtaposing taste-bud texture. We are using Ocean Delight’s 20oz Popcorn White Fish.   Ingredients 20 oz. white fish (diced) 1 jalapeño (finely chopped)...

LOBSTER TAIL IN THAI MASAMAN CURRY SAUCE

Executive Chef Ferdinand Galicia of Kaizen Sushi uses a sliced lobster tail, cooked with traditional creamy Thai Massaman Curry sauce, served with Japanese garlic fried rice and assorted Asian veggies. We are using ocean delight’s 6oz lobster tails  Ingredients Ocean Delight Lobster Tail 1oz. Red...

STIR FRIED SNAPPER FILLET

STIR-FRIED SNAPPER FILLET with Bean Sprouts in a Chili Lemon Herb Sauce The late Executive Chef, Joe Brown of Jaffa at The Oval, presents this exciting and straightforward dish to dazzle those who dare to try. We are using Ocean Delight’s 7oz Snapper Fillet Ingredients...

SPICY CRAB WONTONS

Chef Simmone Edwin of Adam’s Bagels creates a version of the Trinidadian favourite, Spicy Crab Wontons.  We loved the heat and creamy textures in this dish which will undoubtedly become an instant favourite at home. We are using Ocean Delight’s 8oz Crab Meat   Ingredients...

GEERA DUSTED PAN SEARED SWAI

Executive Chef Nathan Mahadeo of The Lighthouse Restaurant at Crews Inn is here with this delicious blend of tropical and Indian flavours for this delicate fish, Swai. It is worth the effort, so satisfying to look at, and to ultimately eat!  Enjoy this savoury dish! ...

Shrimp Alfredo Pasta

Chef Gonzales of Dianne’s Teashop presents this creamy Shrimp Alfredo Pasta that’s packed with tender garlic shrimp in a rich parmesan sauce. This meal is decadent and totally satisfying! Try this dish at home today! We are using  Ocean Delight 16-20 Peeled and Deveined Shrimp...

Panko Crusted Scallops

CHEF DOMINQUE BEENS of KRAVE RESTAURANT is in the kitchen serving scallops which we adore for their sweet, delicate flavour. They are tossed with marinara sauce and pasta for a beautiful dish, prepared in no time at all. We are using Ocean Delight’s 12oz Large...

KING COCONUT

Executive Chef Andre Rocke of Prime Restaurant prepares a dish that is fit for a king. Coconut is synonymous to the Caribbean and reminds us of how unique and tropical these flavours are to our region.  Treat your king with a royal meal tonight. We...

Ginger Teriyaki Ahi Tuna Skewers

Executive Chef Ferdinand Galicia of Kaizan Sushi serves pan-grilled skewers of Ahi Tuna, in a divine ginger flavoured Teriyaki sauce. This is placed over a bed of Crispy Fried Yakisoba Noodles with Mentsuyu Sauce & Mixed Vegetables Strips. We are using Ocean Delight’s 7oz Ahi...

Seared Mahi-Mahi With Tomato Salad, Avocado Mousse, Passionfruit Beurre Blanc

Executive chef Khalid Mohammed of Chaud restaurant prepares this beautiful salad with dainty favours. Beurre blanc is French for "white butter" but this version, of course, has a tantalizing twist! We are using Ocean Delight’s 8oz Mahi-Mahi Portion Ingredients Tomato Salad 4 oz. Tomatoes- any...

SHRIMP POT PIE

Chef Emanuel Jones of Buzo Osteria Italiana serves this Shrimp Pot Pie in no time at all.  When it's done, slice into the flaky puff pastry crust for a delicious pot pie filling that is packed with succulent shrimp.   It's an impressive dish to...

Cornmeal Crusted Squid Rings, Vegetable Salsa

This recipe uses Squid Rings Ingredients Breading for 8 oz of (Squid rings) 2 each – Eggs 1 cup All Purpose Flour 1 ½ cup corn meal mixture (equal parts of corn meal and breadcrumbs) ½ cup Vegetable Oil (any desired frying oil) Vegetable Salsa 4...

Steamed Chilean Mussels, Coconut Lemon Emulsion

This recipe uses ½ bag - Mussels Ingredients ½ bag - Ocean Delight Chilean Mussels 2 tbsp. Vegetable Oil 3 cloves - Minced Garlic 2 tbsp. - Diced Onions 2 each - Sliced Pimentos 1 tbsp. – Chopped Cilantro 1 tbsp. – Chopped Chive 1 ½...

Sautéed Clams Saffron Potato, Tomato Choka

This recipe uses ½ pk (9-12 each) - Clams Ingredients Sautéed Clams  ½ pack Ocean Delight Clams (9-12 each)  ¼ cup – Chopped onions 1 clove – Minced garlic ¼ cup - White wine Tomato Choka 3 whole – Plum tomatoes 2 cloves – Minced garlic...

Tomato Bell Pepper Stewed Red Snapper

This recipe uses 1 whole – Red Snapper Ingredients 1 whole Ocean Delight Red Snapper 1 small – Sliced onion 3 cloves – Sliced garlic 2 each – Sliced plum tomatoes 1 small – Bell pepper ½ cup - Tomato sauce ½ cup – Vegetable stock...

Pan Seared Red Snapper Salad

This recipe uses 7 – 9 oz Snapper Fillet Ingredients Ocean Delight Snapper Fillet  Marinade 1 clove – Minced garlic 1 each – Chopped pimentos 1 tsp. – Minced ginger 1 tsp. - Rosemary ¼ tsp. – Chilli flakes Salt and black pepper to taste...

Shark Bites with Spicy Scallion Aioli

This recipe uses Blue Shark Portions

Citrus BBQ Carite Steaks

This recipe uses Carite Steaks Ingredients 7 oz. - Ocean Delight Carite Steaks 2 cloves – Minced garlic 1 tbsp. - Grated ginger 1 tbsp. - Lime juice 1 tbsp. – Orange juice 1 tsp. – Red pepper flakes 1 cup – Barbecue sauce ½ tbsp....

Spice Crusted Tilapia

This recipe uses 2 Tilapia Fillets Ingredients 2 each Ocean Delight Tilapia fillet ½ tsp. Parsley ½ tsp. Garlic powder ½ tsp. Onion powder 1 tsp. – Paprika 1 pinch Chilli powder 1 tsp. - Lemon zest Salt and black pepper to taste 2 tbsp. Vegetable...

Herb Remoulade Shrimp

This recipe uses Medium Ocean Delight Cooked Shrimp Ingredients  Ocean Delight Medium Shrimp Cooked  41-50 4 oz. – Mayonnaise  1 clove – Minced garlic 1 tbsp. – Chopped parsley  3 tsp. - Lime juice 1 tsp. -Red pepper flakes  1 tbsp. – Mustard ½ tbsp. Chopped...

Shrimp & Vegetable Linguine

This recipe uses Jumbo Shrimp Raw EZ Peel 21-25 Serving size: Family sized meal (4 -6 persons) Ingredients 1 pk (1 lb) - Ocean Delight Jumbo Shrimp Raw EZ Peel 21-25 1 box - Linguine pasta  4 cloves – Minced garlic 1 tbsp. – Oregano 3...

Shrimp and Mushroom Omelette

This recipe uses Ocean Delight Small Shrimp Raw Peeled 61-70 Ingredients 2 oz. -Ocean Delight Small Shrimp Raw Peeled 61-70 1 oz. - Butter 2 each – Eggs  2 cloves – Minced garlic 1 tbsp. – Chopped chive 1 tbsp. – Minced onions  1 tsp. –...

Sweet Thai Chilli Shrimp

This recipe uses Medium Shrimp Raw Peeled 41-50 Ingredients 10 each - 41-50 Ocean Delight Medium Shrimp 4 oz. - Sweet Thai chilli sauce 2 cloves – Minced garlic 1 tbsp. - Grated ginger 1 tbsp. - Lime juice 1 tsp. - Pepper 2 tbsp....

Pan Seared Salmon With Festive Potatoes & Tropical Salsa

Samantha Romero, our Cook Like A Gourmet Chef 2019 Winner, created this mouthwatering recipe for the team today …

GUAVA BBQ KINGFISH

Chef Mohammed of Chaud serves this sweet and savoury sticky charm today. His Guava BBQ Kingfish is a meaty dish that is rich in flavour making this an ideal recipe blend.

Fried Fish with Tartar Sauce

Chef Beens of Krave brings us a fabulous Fried Fish with Tartar Sauce. The delicate heat of the Cajun spice adds flavour but is easy for young palettes to handle.