Best 4 Jamaican Seafood Medley Recipes

Are you seeking an authentic and delectable Jamaican culinary experience? Look no further than the Jamaican seafood medley. The tantalizing blend of vibrant flavors, diverse textures, and the essence of the Caribbean Sea creates a dish that captivates the senses and transports you to the vibrant shores of Jamaica. Indulge in the ultimate seafood extravaganza with our carefully curated selection of recipes, each offering a unique take on this classic Jamaican dish. Get ready to embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

SEAFOOD MEDLEY

Seafood Medley image

"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

5 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup shredded Gruyere or Swiss cheese
Hot cooked pasta

Steps:

In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

STEAMED SEAFOOD MEDLEY

Steamed Seafood Medley image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 17

Ingredients

4 fresh kaffir lime leaves
1 thin slice orange, halved
Two 4-ounce boneless, skinless tilapia fillets
3 sprigs fresh cilantro
1 thin slice grapefruit, halved
4 scallions, cut into 5-inch pieces
4 large shrimp, peeled and deveined
4 thin slices lemon
4 littleneck clams
3 sprigs fresh flat-leaf parsley
4 thin slices lime
7 mussels, debearded
Coarse salt and freshly ground pepper
Ponzu Sauce
Citrus Dipping Sauce
Vietnamese Dipping Sauce for Pepper Shrimp
Creamy Curry Dipping Sauce

Steps:

Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

JAMAICAN SEAFOOD MEDLEY

Jamaican seafood medley image

This is such a different twist of flavors but it is so yummy..

Provided by Valarie Northup @Valarierogers

Categories Fish

Number Of Ingredients 18

Ingredients

2 tablespoon(s) packed brown sugar
1 1/2 tablespoon(s) orange juice
1 1/2 tablespoon(s) lime juice
2 clove(s) minced garlic
1/2 teaspoon(s) minced gonger
1 teaspoon(s) grated orange peel
1 teaspoon(s) lime peel, grated
1 teaspoon(s) salt
1/2 teaspoon(s) blk pepper
1/8 teaspoon(s) ground cinnamon
dash(es) ground cloves
1/2 teaspoon(s) tabasco sauce
1/2 pound(s) orange roughy cut into bite size peices
1/2 pound(s) scallops cut in half
1/2 pound(s) shrimp, peeled and deveined
1 tablespoon(s) olive oil
1 tablespoon(s) green onions sliced
1/2 large green pepper sliced thin

Steps:

Combine sugar, juices and seasonings.. pour over seafood cover and marinate in refrig for about 2 hours..
Saute seafood in skillet with olive oil for about 15 min or untill done. I serve this dish on angel hair pasta with parm cheese.. It is so yummy and spicy citrus taste so different but so good..

SEAFOOD MEDLEY WITH LINGUINE

Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

Tips:

Choose Fresh Seafood: Use the freshest seafood available for the best flavor and texture.
Properly Clean and Prepare Seafood: Clean and devein shrimp, remove any bones or scales from fish, and rinse all seafood thoroughly before cooking.
Use a Variety of Seafood: Combine different types of seafood, such as shrimp, fish, and calamari, to create a flavorful medley.
Marinate Seafood: Marinating seafood in a flavorful mixture of herbs, spices, and citrus juices can enhance its taste.
Cook Seafood Properly: Avoid overcooking seafood, as this can make it tough and rubbery. Cook seafood until it is opaque and just cooked through.
Use High-Quality Ingredients: Use fresh vegetables, herbs, and spices for the best flavor. Avoid using pre-packaged or processed ingredients whenever possible.
Serve Immediately: Seafood is best served immediately after cooking, when it is at its peak flavor and texture.

Conclusion:

The Jamaican Seafood Medley is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it over rice, pasta, or vegetables, or simply enjoy it as a main course, this dish is sure to please. With its vibrant flavors and textures, the Jamaican Seafood Medley is a perfect way to celebrate the bounty of the sea. Experiment with different types of seafood, marinades, and cooking methods to create your own unique variation of this classic dish.