Caribbean shrimp Jam Jam

(serves 1) prep time 30min Ingredients Shrimp (150-200) 8 oz Rice 6oz Carrots diced 2 oz Pumpkin diced 2 oz Bodi beans chopped 2 oz Green peas 2oz Garlic chopped 1 oz Pimento chopped 1 oz Chive chopped 1 oz ( for garnish ) Saffron...

Shrimp Alfredo Flatbread with spicy Arugula

(serves 1) prep time 45min Ingredients Shrimp (61-70) 4 oz (packaged cooked ) Cayenne pepper 1 tsp Black peppercorn 1 tsp Salt 1 tsp Lime juice fresh ó tbsp Onion powder 1 tsp Oregano fresh 1 tbsp (chopped) Extra virgin olive oil 1 tbsp Alfredo...

Butter basted King Fish napped with curried tomato concasse on Thyme infused fingerling potatoes & chive emulsion

(serves 1) prep time 45min Ingredients King fish 8oz fillet  Salt 1 tsp Black pepper 1 tsp Ginger powder 1 tsp Cayenne pepper 1 tsp Lime juice 1 tbsp Butter 4 oz Olive oil 2 oz   Tomato concasse Tomato 6 oz chopped Curry powder...

Sautéed Shrimp in pimento Butter with Cilantro Gnocchi & Pumpkin Cremer

(serves 1) prep time 60min Ingredients Shrimp (26-30) 8 each Pimento chopped 2 oz Butter 2 oz ( salted butter optional ) Garlic chopped 1 oz Salt ó tsp Black pepper ó tsp Cilantro Gnocchi Potatoes 6oz ( cooked & mashed ) Flour 6oz Egg...

Crab Falafel with Garlic Aioli & Tomato Relish

Crab Falafel with Garlic Aioli & Tomato relish (serves 1) prep time 15minutes Ingredients Crabmeat 6 oz (cooked ) Garbanzo beans 6 oz ( cooked and strained ) Coriander 1 tbsp Garlic 1 tbsp ( chopped ) Onion 1 tbsp ( chopped ) Parsley 1...

Pan-seared sesame crusted Ahi Tuna

Pan-seared sesame crusted Ahi Tuna on top pimento coconut sweet potato drizzled with Beetroot Ingredients (serves 1) prep time 10minutes Ahi Tuna 8 oz White sesame seed 2 oz Black Sesame seed 2 0z Egg whites 1 oz ( for Brushing ) Ginger powder 1...

ASIAN SALMON SALAD

Chef Benjamin of Dianne’s Teashop serves this salmon glazed with Agave for a healthy alternative. He lightly pan-fries the salmon until golden and crispy on the outside and soft on the inside. A nutritious meal packed with good omega 3 fats that will help you feel fuller for...

Poached Shrimp with Curry Mayo, Saffron Couscous Salad & Micro Greens

Executive Chef Nathan Mahadeo of The Lighthouse Restaurant at Crews Inn crafts a gourmet dish for that special occasion and what a treat it is! Don't worry if you are unable to get hold of microgreens, you can substitute this with watercress, and it looks...

Jerk & Pineapple glazed Chilean salmon

Executive Chef Lance Mathurin of Rizzoni pan sears this delightful Jerk & Pineapple glazed Chilean salmon. This sweet & mildly spicy blend is excellent for the whole family to enjoy. We are using Ocean Delight’s 8oz Chilean Salmon Portion For the full recipe visit: oceandelighttt.com/recipes/...

VIETNAMESE SHRIMP ROLLS

Chef Simmone Edwin of Adam’s Bagels graces your table today with these light and healthy Vietnamese shrimp rolls filled with plenty of fresh herbs and vegetables for flavour and crunch.  The star of the show is the cooked shrimp which can be served with Adam’s...

MEDITERRANEAN SHRIMP

Executive Chef Dwight Liquorish of Taste Vinoteca Restaurant provides us with a taste of the Mediterranean today. Watch as he dresses our shrimp with white wine, cilantro and capers for a refined flavour. This dish wins a gold star from us. We are using Ocean...

WONTON SHRIMP CHEESE DIP

Chef Dominque Beens of Krave Restaurant whips up an effortless starter dish for the perfect home lime this week. This yummy recipe will have guests going back for more! Serve with corn chips or your favourite crackers. We are using Ocean Delight’s 1lb Over 900...

Cajun Scallops

Executive Chef Andre Rocke of Prime Restaurant whips up these spicy scallops in red pepper olive salsa. We live for his raisin & mint combination that works so flawlessly together. We are using Ocean Delight’s 12oz Large 20-30 Sea Scallops. For the full recipe check...

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...