Rainbow Trout en Papillote

En papillote is French for “in parchment”  is a method of cooking in which the food is put into a folded packet of foil or parchment and then baked. The paper or foil is carefully folded in to seal and hold in the steam which cooks the food. Fish is the most common protein cooked in this method, with a broth of wine or stock, herbs and seasonings. The papillote is then opened at the table for effect, and the guest can be impressed with the aroma.

Rainbow trout is related to salmon, except that is caught in fresh water. The flesh is similar with a sweeter flavour and more tender texture.

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Sautéed Duck Breast with Cherries

Maple Leaf Duck Breast is the star of this simple and elegant dish, topped with a luscious, savoury fruit sauce.


Item # Description and Pack Size
4604045 Maple Leaf ® Duck Breast 32/7-8 oz
1809831 Roland® Balsamic Vinegar 16/16.9 oz
4700630 Fresh Cherries 1/11 lb
0484510 Florida Crystals® Dark Brown Sugar 24/1 lb
2200760 Vermont Creamery® Slightly Salted Butter 12/1 lb
7802019 Major (Rest. Pride label) Chicken Base (no added MSG) 6/2 lb

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Naturally Fresh® is a division of Bay Valley Foods that concentrates on high quality dressings for foodservice and retail. Most products must be refrigerated as they do not contain preservatives.

Many of the fruit-based vinaigrettes are fat-free, and can be used as marinades as well as salad dressings.

  • Raspberry Shrimp
  • Caribbean Chicken Salad
  • Raspberry Turkey Salad
  • Wilted Spinach Salad with Pears
  • Wild Rice & Spinach Salad
  • Fruit Salad
  • Bleu Hawaiian Salad
  • Pasta Chicken Breast Salad
  • Grilled Pork Tenderloin with Raspberry Vinaigrette
  • California Chicken Orange Salad
  • Caribbean Corn & Black Bean Salad
  • Caribbean Chicken Salad
  • Lite Raspberry & Lemon Chicken Salad

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RECIPE: Lionfish Tacos

The brightness of the crisp Red Cabbage Slaw really gives legs to the delicate flavour of the Lionfish in this delicious presentation. Tropical tastes of lime and cilantro combine to produce a dish worthy of your lunch table.

Lionfish fillets are small and tender, and can be prepared like any flaky white fish. Use them in your favourite recipes, or try a few of ours. Tropic Seafood buys and sells lionfish fillet, and many local restaurants are warming up to the idea of serving lionfish. The more customers request it, the more encouraged local businesses are to order and serve lionfish. And every lionfish on a plate is one less to destroy local sealife.

READ MORE“The Importance of Serving Lionfish”

The mighty Lionfish. The size of a grunt with the heart and appetite of a lion.
The mighty Lionfish. The size of a grunt with the heart and appetite of a lion.

Lionfish are caught in Bahamian and Caribbean waters at an ever-increasing rate. This beautiful predator is not native to this region but has proven to be an adaptable creature that is determined to survive. It can live in waters of differing temperatures, salinity and depths, and will eat practically any sealife that can fit in its mouth. Local conservationists and scientists are urgently trying to get Bahamians and visitors to appreciate how important it is to reduce Lionfish numbers, in order to protect native species. Lobster, snapper, grouper, conch and any other baby fish are eaten in huge numbers by lionfish, who also breed at least once per week.

DOWNLOAD PDF: Lionfish Tacos



RECIPE: Decadent Hot Fudge Brownie Stackers

prep time 20 min
total time 40 min
ingredients 5
servings 6


  • Pillsbury™ Place & Bake™ brownie cookies
  • ¼ cup peanut butter
  • 2 tbsp hazelnut spread with cocoa (such as Nutella)
  • 1 tsp unsweetened baking cocoa
  • Candy sprinkles, if desired


Heat oven to 350°F. On ungreased cookie sheet, place cookies 2 inches apart. Bake cookies as per directions.

Cool on cookie sheet 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

Meanwhile, in small bowl, mix peanut butter, hazelnut spread and cocoa. Cover and refrigerate until ready to assemble.

TO ASSEMBLE: Sandwich flat sides of 2 cookies together with about 1 tablespoon filling in between. Sprinkle edges of cookies with sprinkles.


  • Refrigerating the filling helps to set it before filling the cookies; making them easier to assemble.
  • If you don’t like peanut butter, substitute cream cheese
  • If you are serving this as a dessert, use the Nutella to line the flat sides of the cookies, then fill with vanilla ice cream and roll the edges in sprinkles or shaved chocolate.