5 Family-Friendly Fish & Seafood Recipes by Chef Ari 🇹🇹 Foodie Nation

https://youtu.be/YaD6Rrk5jJk

Lent season is here, and Chef Arianne is diving into the sea for inspiration! 🐟

From creamy baked Fisherman’s Pie to crispy Shrimp Burgers and tropical Fish Tacos, these five easy, affordable seafood dishes are perfect for your Lenten menu, or any weeknight when you’re craving something flavourful and Caribbean.

1️⃣ Fisherman’s Pie

Creamy coconut-chili fish stew topped with mashed potatoes and baked.

Serves: 6 | Cooking Time: 1 hr

Ingredients:

1 cup fish fillets (sliced)

¼ cup coconut cream or milk

¼ cup Alfredo sauce or cream

2 tbsp capers

1 green chili (diced)

1 medium onion (diced)

3 tsp seafood seasoning

2 garlic cloves (sliced)

3 tbsp oil

2 tbsp chives

1 tsp lime juice

½ cup frozen green peas

5 potatoes (peeled)

3 tbsp butter

1 tbsp Island Spirit

1 cup cheese

Lemon pepper or citrus salt

Salt

Method: Boil potatoes and mash with butter, Island Spirit & cheese. In another pan sauté garlic, onion & chili in oil, add fish, lime, chives, capers, coconut milk, Alfredo & peas. Pour into dish, top with mash, sprinkle seasoning, bake at 350°F until golden.

2️⃣ Seafood Pasta Salad

A cool, creamy mix of shrimp, crab, pasta, and tropical flavours.

Serves: 4 | Cooking Time: 35 mins

Ingredients:

2 cups steamed shrimp

½ cup imitation crab

2 tbsp toasted almonds

1 tbsp parsley

3 tbsp chives

1 tsp lemon juice

¼ cup celery

1 cup mayo

1 tsp garlic powder

1 tsp onion powder

1 tsp Old Bay or seafood seasoning

1 tbsp Island Spirit

3–4 cups cooked pasta

¼ cup pineapple chunks (optional)

2 tbsp dill

2 tbsp toasted coconut

Method: Mix all ingredients in a bowl until evenly coated. Refrigerate for 30 minutes to let flavours blend. Serve chilled.

3️⃣ Ginger Scallion Steamed Fish with Scotch Bonnet Chimichurri

Delicate steamed fish topped with a hot, flavour-packed Caribbean chimichurri over jasmine rice.

Serves: 4–6 | Cooking Time: 35 mins

Ingredients:

2 lbs fish fillets

1 tsp grated ginger

2 garlic cloves

1 star anise

¼ cup light soy sauce

2 tbsp rice wine or cooking wine

½ cup chives

2 scotch bonnets

2 garlic cloves (extra)

1 tsp sesame oil

3 tbsp hot oil

Salt

1½ cups jasmine rice

Method: Steam fish with soy, sesame oil, ginger, garlic, star anise, rice wine, scotch bonnet & chives. Cook rice separately. Mix hot oil, chives, garlic & scotch bonnet for chimichurri. Serve fish over rice and spoon sauce on top.

4️⃣ Beer Battered Shrimp Burgers with Root Veg Chips

Crispy shrimp patties, ginger crema, quick kimchi & homemade sweet potato, tania, and plantain chips.

Serves: 4 | Cooking Time: 45 mins–1 hr

Ingredients (Patties):

2 cups minced shrimp

1 green chili or hot pepper (deseeded)

1 onion (blended)

¼ cup chives

2 cloves garlic

1 cup panko breadcrumbs

1 egg (beaten)

2 tbsp black sesame seeds

3 cups flour

1 tbsp baking powder

1 beer of choice

Oil for frying

Buns and greens of choice

Ingredients (Kimchi):

1 cup white cabbage

4 tbsp Island Spirit

Salt

Ingredients (Ginger Crema):

1 tbsp grated ginger

Dash fish sauce

¼ cup mayo

Ingredients (Chips):

2 sweet potatoes

1 tania

1 slightly green plantain

Oil for frying

Method: Blend shrimp, chili, onion, chives & garlic. Add panko & egg, form patties and chill. Make kimchi and crema, set aside. Mix flour, baking powder, sesame, salt & beer into a batter. Fry patties at 345°F until golden. Slice and fry root veg chips at 350°F. Build burger with patty, kimchi, crema & greens.

5️⃣ Breadfruit Fish Tacos with Watermelon Pico de Gallo

Crispy breadfruit shells filled with golden fried fish, avocado crema, and watermelon pico.

Serves: 6 | Cooking Time: 45 mins–1 hr

Ingredients (Fish):

1 lb fish fillets (cut into strips)

1 tbsp lemon pepper

1 tbsp green seasoning

2 tsp lime juice

1 tsp Island Spirit

2 cups fish fry or breadcrumbs

1 breadfruit (sliced)

Oil for frying

Ingredients (Crema):

½ avocado

1 tsp lime juice

1 tsp shadon beni

1 garlic clove

¼ cup yogurt or sour cream

Ingredients (Watermelon Pico):

1 cup diced watermelon

2 tbsp lime juice

1 tsp shadon beni

2 tbsp diced purple onion

1 tsp diced chili

Salt

¼ cup alfalfa sprouts

Method: Season fish and marinate for 30 mins. Blend crema and set aside. Combine pico ingredients. Fry breadfruit slices at 350°F, shaping into taco shells. Coat fish in crumbs and fry until golden. Fill shells with fish, crema, pico & sprouts.