If you’re in the mood for a delicious and exotic fish dish, we have just the recipes for you! These Caribbean-inspired recipes are perfect for a family meal or dinner party

Caribbean Fish Stew with Salmon and Snapper

If you're looking for a delicious and satisfying seafood dinner, this Caribbean fish stew is the perfect dish. Made with salmon and snapper, it's full of flavor and nutrients. The best part is that it's relatively easy to make, so you can have a delicious and healthy meal on the table in no time.


½ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
½ teaspoon ground cumin
1 ½ teaspoons salt, divided
¾ pound Salmon fillet and ¾ pound red Snapper fillet, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 medium onion, thinly sliced (about 1 1/2 cups), 1 red bell pepper, cut into 3/4-inch pieces (about 1 cup)
2 teaspoons fresh thyme leaves
2 garlic cloves & 1 jalapeño pepper
1 (13.5-ounce) can coconut milk
1 (14.5-ounce) can petite diced tomatoes, undrained, ¼ cup coarsely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Garnish: fresh cilantro


Combine black pepper, red pepper, cumin, and 3/4 teaspoon salt in a small bowl. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1/2 tablespoons oil in a large nonstick skillet over high heat. Add fish, and cook 2 minutes or until browned.

Heat remaining 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 6 minutes or until vegetables soften. Add coconut milk, tomatoes, and remaining 3/4 teaspoon salt; bring to a simmer. Add fish; cover and simmer 3 minutes or until fish is cooked. Gently stir in cilantro leaves and lime juice. Garnish, if desired. Makes 4 servings. Source:

Spicy Tuna Ceviche

Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish--a must-do if you like tuna rare. If you want "cooked" tuna, soak it in 1/2 cup lime juice (enough to cover) for 1 to 3 hours, stirring occasionally, until opaque. (The fish will turn a grayish brown.) Drain, and stir in remaining ingredients.


2 ounces bean threads (cellophane noodles)
⅓ cup fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon olive oil
1 tablespoon dark sesame oil
2 teaspoons sugar
1 teaspoon wasabi paste
2 tablespoons chopped fresh cilantro
2 green onions, thinly sliced
1 finely diced avocado
½ English cucumber, quartered and thinly sliced
1 pound sushi-grade tuna, finely diced
2 tablespoons toasted sesame seeds
2 tablespoons toasted black sesame seeds


Soak noodles according to package direc­tions; drain. Rinse with cold water; drain. Cut into 3/4-inch-long pieces using scissors.

Combine lime juice and next 6 ingredients in a large glass or ceramic bowl. Stir in noodles, cilantro, green onion, avocado, and cucumber. Cover and refrigerate at least 30 minutes. Top noodle mixture with tuna; stir tuna into noodle mixture just before serving. Sprinkle evenly with sesame seeds. Makes 10 servings. Source:

Spicy Mahi Mahi

If you're looking for a delicious and satisfying seafood dinner, this Caribbean fish stew is the perfect dish. Made with salmon and snapper, it's full of flavor and nutrients. The best part is that it's relatively easy to make, so you can have a delicious and healthy meal on the table in no time.


1 pound mahi mahi fillets cut into four portions
5-6 green scallions thinly sliced
5 cloves garlic minced
3 shallots thinly sliced
3 tablespoons olive oil
1 8- oz can good quality tomato sauce
1/4-1/2 teaspoon red pepper flakes depending on how spicy you like it
2 bay leaves
1/2 teaspoon kosher salt
2-3 grinds of black pepper
3/4 cup water divided
juice of half a lemon
chopped parsley for garnish


In a 9″ or 10″ skillet with a lid add the olive oil and heat over medium low heat. Add the scallions, garlic and shallots and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes. Add the tomato sauce, red pepper flakes, bay leaves, salt, pepper and 1/2 cup water. Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.

Stir in the remaining 1/4 cup water and place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium low heat for about 8 minutes. Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes. Remove from heat. Squeeze lemon juice over the fish and chopped parsley. Serve on top of sticky white rice. Makes 4 servings. Source:

Jamaican Jerk Cod with Mango Avocado Salsa

This jerk cod with mango avocado salsa is the perfect way to enjoy Caribbean flavors in just 30 minutes! Ready and waiting for you, this healthy dish will be ready when it's time. With tender flaky fish seasoned by spices like ginger root or allspice berries then topped off with sweetness from ripe tomatoes plus juicy peaches - yes please!.


For the Jerk Marinade:
¾ tablespoon Allspice berries (ground)
½ large yellow onion (chopped)
3 scallions (chopped)
1 Scotch Bonnet Chiles (or 1-2 habanero peppers chopped)
2 cloves garlic (peeled and chopped)
½ tablespoon Chinese five-spice powder
½ tablespoon fresh ground black pepper
½ teaspoon ground nutmeg, ½ teaspoon dried thyme, 1 teaspoon salt, ½ tablespoon granulated sugar, 2 tablespoon olive oil, ½ tablespoon soy sauce

For the Jerk Marinated Cod: 4 (8 ounce) fillets cod, 2 tablespoon olive oil, ½ cup Jerk Marinade

For the Mango Avocado Salsa:
2 large ripe (yet firm) mangoes - peeled, pitted, and diced
1 small red bell pepper - seeded and diced
½ small red onion - finely diced
1 jalapeño - seeded and diced
¼ cup fresh cilantro - chopped
2 limes - juiced
2 large ripe (yet firm) avocados - peeled, pitted, and diced


For the Jerk Marinade: Use a small food processor or spice grinder to coarsely grind the allspice berries. Transfer to the bowl of a large food processor. Add the onion, scallions, Scotch Bonnet Chiles, garlic, Chinese five-spice, pepper, nutmeg, thyme, salt, and sugar to the bowl of your food processor with the ground allspice berries, process. Add 2 tablespoons of olive oil and the soy sauce to the marinade. 

For the Jerk Marinated Cod: Transfer cod to a large baking sheet, pan, or plate. Drizzle with approximately 1 tablespoon of olive oil and top each fillet with approximately 2 tablespoons of Jerk marinade. Using the back of a spoon, gently rub the marinade all over the fillets. Heat a large skillet over medium-high heat. Carefully add the cod fillets to the skillet, cover, and cook for approximately 5 minutes before flipping and cooking for an additional 5 minutes on the other side. Fish is ready when it reads 145°F with a digital read meat thermometer. Serve with a big scoop of mango avocado salsa and Jamaican Rice and Peas, if desired. Makes 4 servings. Source:

Snapper Escovitch

Jamaican escovitch is a dish that combines two of the most iconic flavors in Caribbean cooking - fish and peppers. The classic crispy pan-fried technique, with its sweet and spicy sauce will have you feeling like your mouth's on fire!


2 teaspoons paprika
1 teaspoon ground cumin
Sea salt
Four 1-pound whole red or yellowtail snappers, cleaned
Canola oil, for frying
2 Scotch Bonnet or habanero chiles—1 halved lengthwise and 1 stemmed, seeded and minced
3 red and yellow bell peppers—stemmed, seeded and cut into 1/4-inch strips
1 large white onion, halved and thinly sliced
1 carrot, cut into julienne
1 garlic clove, crushed
5 allspice berries
1/4 teaspoon celery seeds
1/2 cup unseasoned rice vinegar
Cilantro leaves, for garnish

Makes 4 servings. Source:


Mix the paprika with the cumin, 1 tablespoon of salt and 2 teaspoons of pepper.  Season the fish inside the cavity and all over the outside with the spice mixture.

Line a large baking sheet with paper towels. In a very large skillet, heat 1/2 inch of oil until shimmering. Add half of the halved chile and 2 of the fish to the skillet. Cook over moderately high 4 to 5 minutes. Flip the fish and cook until browned and crisp on the other side, 4 to 5 minutes more. 

Pour off all but 1/2 cup of the oil from the skillet; discard the chile. Add the bell peppers, onion, carrot, garlic, allspice, celery seeds, the minced chile and a pinch of salt and pepper. Cook over moderate heat, 5 minutes. Add the vinegar. Cook until the vegetables are tender. 

Transfer half of the pepper mixture to a blender and puree until smooth. Spread the puree on a platter and arrange the fish on top.

Jamaican Swai Curry

If you're looking for a quick and impressive dish to add to your repertoire, look no further than this Jamaican fish curry recipe. Made with aromatic spices and fresh fish, it's a delicious way to enjoy a taste of the Caribbean. And the best part is that it's ready in just 25 minutes.


1 small lemon juiced
1 1/2 tbs hot madras curry powder
600g skinless barramundi fillets
1 tbs vegetable oil
1 red capsicum, deseeded, roughly chopped
2 cloves garlic, crushed
ginger, cut into 3cm-piece, peeled, finely grated
1/2 bunch spring onions, thinly sliced 
1 tbs thyme leaves
400ml can light coconut milk
1/4 bunch coriander, sprigs picked
4 garlic chapattis, warmed


Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger and two-thirds of the onion, stirring, for 2 minutes or until fragrant. Add half the thyme and remaining curry powder, then cook, stirring, for 1 minute or until fragrant.

Add coconut milk and fish, then bring to a simmer. Simmer, partially covered, for 8 minutes, turning fish halfway through cooking, or until sauce has thickened and fish is cooked through. Scatter over coriander, and remaining onion and thyme. Serve with chapattis. Makes 4 servings. Source:

Fish Fillets & Steaks

We have a wide variety of fresh and frozen fish fillets, from Salmon to Snapper. You can find the best quality in our store as we display only top-quality products that are brought right here on site!

How to Thaw Fish Properly

Practicing safe and effective thawing methods will keep your seafood tasty and your guests free from possible illness. Once you've made your selections at your favorite seafood market and your seafood delivery arrives, choose one of the following best practices.

Cold Water Seafood Thawing

  • A helpful hint if you are running short on preparation time: when thawing by a refrigerator, be aware of your fridge temperature. Keep in mind that food takes longer to thaw if your fridge is set at 35 °F than one that may be set at 40 °F, so plan accordingly.
  • Place your seafood in a shallow dish, bowl, or plate to keep any possible leakage from contaminating foods or shelving in your refrigerator.
  • Once your frozen seafood thaws in the fridge, it is safe to store for one to two days. We recommend cooking it within the first twenty-four hours for optimal flavor.
  • Food thawed in the refrigerator can be re-frozen without cooking, although there may be some quality loss.

Cold Water Seafood Thawing

  • This method is handy if your seafood has not thawed entirely or you need a quicker method. While it's faster than the refrigerator, you DO need to attend to your frozen seafood while thawing it with cold water.
  • Ensure your fish or shellfish is in a leak-proof package or zip-lock bag. A leak in the bag may result in bacteria from the environment coming into contact with the seafood. You also run the risk of water absorption affecting the flavor of your seafood. Online seafood markets are diligent about sealing their seafood, but it's wise to double-check all packaging, regardless of where you purchase your fish.
  • Place the bag in a large bowl and submerge it in cold tap water. You'll notice your water temperature rise with your frozen seafood, so change the water approximately every thirty minutes, so it continues to thaw evenly. Depending on the amount of frozen seafood you are thawing, this method may take up to an hour for smaller portions to thaw completely.
  • Three to four pounds of seafood may take up to two to three hours to thaw completely. We suggest setting a timer for your thirty-minute water changes. If, for any reason, you need to re-freeze your seafood after beginning the water thawing process, cook your seafood\first.

Can I Thaw Seafood By Microwave?

Thawing frozen seafood in the microwave is not one of our top recommendations for a few reasons. The thickness of your fish or shellfish is not always even, causing the outer portions to defrost and cook faster than the inner portions. Microwaves can also cause sporadic heating, resulting in hot spots, uneven thawing, and texture changes. If you choose this method, please follow these best practices carefully and keep an eye on your seafood throughout the process:

  • Place your seafood on a plate or bowl and place it on a microwave-safe rack. According to the thickness and size of your fish, defrost at half the recommended time, flip over, and defrost for the remaining time.
  • Cook seafood immediately after thawing to avoid the spread of bacteria.
  • If you thaw by microwave, then decide to pause your meal plans, the fish or shellfish must be cooked before re-freezing.

Can I Cook Seafood Without Thawing?

While cooking without thawing is a safe enough method, keep a few factors in mind. If your seafood is from your local seafood market, it may cook unevenly if portions of the fish have already begun to thaw. If you order from an online seafood market, your seafood packaging ensures it remains properly frozen until you receive your seafood delivery. Cooking times may take at least fifty percent longer, so be mindful of the extra time you can spend in the kitchen if you plan to start your dish upon the arrival of your seafood delivery. Source:

Share Your Favorite Recipe!

Olives are a versatile fruit that can be used in a variety of dishes. They are high in healthy fats and nutrients, making them a great addition to any meal. We hope you enjoy the recipes we’ve provided, and we invite you to share your own favorite olive recipes with us.