Tuna Recipes

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Soy Miso Tuna Sashimi

Prep Time: 10 minutes/ Serving Size:  4 appetizer servings or 2 entrees

Ingredients:

  • 2 tablespoons olive oil 
  • ½ lemon, juiced and strained 
  • 1 teaspoon white miso 
  • 2 tablespoons soy sauce 
  • ½ teaspoon wasabi paste 
  • 12 ounces sashimi grade tuna thinly sliced

Directions:

  1. In a small bowl, whisk the olive oil, lemon juice, miso, soy sauce, and wasabi.
  2. Place the Tuna in a high-sided baking dish. Pour the oil mixture over the Tuna and let sit at room temperature for 10 to 15 minutes.
  3. Serve as an appetizer or on a salad.
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Sashimi Albacore Tuna Tataki

 Ingredients: 

  • 1 Sashimi Grade Albacore Tuna Loin
  • 2 Tbsp Sesame Oil
  • ½ Head Cabbage - shredded
  • 2 Carrots - julienned
  • 1 bunch Green Onion - thinly sliced
  • 2 tsp Yuzu Juice
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Soy Sauce
  • 1 tsp fresh Garlic - minced
  • 1 tsp fresh Lemon Juice
  • 2 tsp Sesame Oil
  • ½ tsp Cracked Black Pepper 

Directions:

  1. Heat skillet to high heat, then sear each side of the refreshed Tuna Loin for 20 seconds.
  2. Remove Tuna from heat and wrap in plastic. Place in refrigerator until fully chilled.
  3. While Tuna chills, prepare the sauce by whisking together yuzu juice, rice wine vinegar, soy sauce, garlic, lemon juice and sesame oil. Set aside a small amount for later.
  4. Toss together in a large bowl cabbage, carrots, and green onions.  Coat in the yuzu sauce, and place in small portions on plates.
  5. Slice the Tuna into 1/4inch thick slices and arrange on top of the salad mixture.
  6. Drizzle the sauce that you set aside on top of the Tuna slices, and enjoy!
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  Royce’s BBQ Albacore Tuna

Ingredients:

  • 1 Sashimi grade Albacore Tuna Loin
  • ½ cup Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1 bunch Green Onions – chopped
  • 3 Tbsp Orange Rind
  • 1 Tbsp fresh Ginger – minced
  • 2 Tbsp fresh Garlic – minced
  • 2 Tbsp Lime Juice
  • 1-2 Tbsp Sriracha Sauce – to taste (optional)
  • Dash of Sesame Seeds

Directions:

  1. Mix together all of the ingredients except for the Tuna Loin.
  2. Partially thaw Tuna Loin (leave frozen in the center).
  3. Cut into 1 ½ inch thick medallions
  4. Marinate Tuna in the sauce for about one hour in a freezer bag in your fridge.
  5. Bring BBQ to a medium/high heat.
  6. Sear tuna lightly on the outside or to about ½ inch into the tuna, turn over and repeat on the other side (leaving tuna raw in the middle)
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Grilled Tuna with Peach Salsa

Ingredients: 

  • 1 large Albacore Tuna Loin
  • 2 Tbsp Olive Oil
  • 1 Peach - canned or fresh - peeled & diced
  • 1/4 large Red Onion - diced
  • ½ bunch Parsley – finely chopped
  • ½ Tsp Salt
  • 1 Chili Pepper - diced very fine (optional)

Directions:

  1. Place frozen, vacuum packed Tuna Loin in a cold-water bath to thaw.
  2. While Tuna is thawing, mix together all other ingredients in a small bowl and set this salsa aside in the refrigerator.
  3. Once Tuna is no longer frozen, slice into large medallions, about 2 ½" thick.
  4. Heat your grill to maximum - searing heat is best for Tuna.
  5. Rub a little olive oil onto the outside of the Tuna Loin so that it doesn't stick.
  6. Place Tuna rounds onto the grill and let cook for about 40 seconds.
  7. Turn the Tuna over with tongs and cook a further 60-90 seconds.
  8. Serve right away with the peach salsa on top.

 

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Garam Masala Panko Crusted Albacore Tuna

Ingredients:

  • 1 Sashimi Grade Albacore Tuna Loin
  • 1 cup Flour
  • 1 cup Coconut Milk
  • 1 Lemon wedge (1/8 of a lemon) - juiced
  • 3 cup Panko Crumbs
  • 4 Tbsp Garam Masala
  • Fleur de Sel
  • Black Pepper

Directions:

 Handle the fish very gently as it can easily break apart.

  1. Gently cut the Tuna in half-length wise (so it fits in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.
  2. Whisk coconut milk and lemon juice together in a bowl.
  3. Mix panko crumbs and Garam Masala together in another bowl.
  4. Put flour into a third bowl.
  5. Season Tuna with fleur de sel and pepper
  6. Dredge in the flour.
  7. Dip into the coconut mixture.
  8. Finely coat the Tuna with panko. Heat oil in a pan over medium-high heat.
  9. Sear each side of the Tuna until the panko turns golden brown on all sides. 
  10. Place Tuna onto a paper towel and pat away excess oil.
  11. Let it set for a few minutes. Enjoy!
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Albacore Tuna Ceviche with Sesame and Mint

Ingredients:

  • 1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces
  • 4 Scallions, chopped
  • 2 Tbsp Fresh Mint Leaves, chopped
  • 2 Tbsp Coconut Amino (Tamari as an alternative)
  • 2 Tsp Sesame Seeds
  • 1 Tsp Sesame Oil
  • ¼ Tsp Fish Sauce
  • ½ cup Fresh Lime Juice

Directions:

The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.

Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.

Prawn & Shrimp Recipes

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BC Spot Prawn & Shellfish Hot Pot

Ingredients:

  • 12 fresh BC Spot Prawns
  • 12 fresh Salt Spring Island Mussels
  • 12 fresh Manila Clams
  • 1 large Shallot, diced
  • 2 stalks Green Garlic, sliced
  • 1 bunch Swiss Chard roughly chopped
  • Handful or two of Cherry Tomatoes, halved
  • 1 ear of fresh Corn on the Cob, shucked & boiled for 7-10 minutes, and cut from the cob
  • 1 Bird's Eye Chili, seeds removed & finely chopped
  • 1 small handful fresh Parsley, roughly chopped
  • 2 Cups Dry White Wine.
  • 1 Cup Coconut Milk.
  • 2 Tbsp Curry Powder.
  • Pinch of Saffron Threads.
  • 1 Lime for juice.
  • 2 Tbsp Butter.
  • Kosher Salt & Fresh Cracked Black Pepper.
  • Some Fresh Baked Bread of your choosing (for serving).

Directions:

  1. In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Stir well.
  2. Add the chard once it begins to get a little bit of colour on it. Cook for about 5 minutes, stirring regularly.
  3. Next, toss in the tomatoes, corn, and chili. Stir.
  4. Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.
  5. Reduce the heat to medium, toss in the Shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the Mussels and Clams have opened and the Prawns are light pink.
  6. Add the parsley and second tablespoon of butter.
  7. Discard any Shellfish that didn't open during the cooking process.
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Rich's BC Spot Prawn Pasta             

Ingredients:

  • 1 lb. BC Spot Prawn Tails - peeled
  • 1 small package Pasta - your favourite long noodle
  • 1 cup Heavy Cream
  • ½ cup Parmesan Cheese - grated
  • ¼ cup Butter
  • 6 cloves Garlic - minced
  • Fresh Parsley - chopped
  • Salt & Pepper to taste

Directions:

  1. Cook the pasta according to package directions, rinse in cold water to halt cooking and set it aside for later.
  2. Heat the butter in a large saucepan and add the garlic.  Sauté until golden brown.
  3. Pour in the cream and lower the heat to a simmer.
  4. Add the parsley and parmesan cheese and stir until cheese melts.
  5. Stir in the BC Spot Prawn tails and cook for about 4 minutes, until tails are firm and slightly opaque in colour.
  6. Toss your noodles with the sauce, season with salt & pepper, and serve with salad.
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Prawns in Coconut Milk

*Courtesy  of Authentic Indian Cooking by Madhuri's Kitchen

Ingredients:

  • 2 lbs. BC Spot Prawn Tails - peeled
  • 1 Tsp Turmeric
  • 4 Tbsp Clarified Butter
  • 1 ½ Onions - coarsely chopped
  • 3 Cloves Garlic - minced
  • 1 Tsp Fresh Ginger – chopped
  • 2 Tsp Fresh Coriander - chopped
  • ½ cup Fresh Coconut - grated - remove rind
  • 2 Tbsp Water
  • 2 Tsp Tandoori Pepper Mix
  • 1 ½ cups boiling Water
  • 1 Tsp Salt - or to taste
  • Juice of 1 Lemon
  • Cilantro for Garnish - finely chopped

Directions:

  1. Place peeled Prawn Tails and turmeric in covered containers and toss well to coat.  Set aside.
  2. Puree onions, garlic, ginger, coriander and coconut in blender. Add enough water to facilitate blending.
  3. Heat butter in a saucepan and sauté prawns until colour changes, about 2-3 minutes.  Remove from pan and set aside.
  4. Add blended paste to pan and fry for 5 minutes, stirring constantly and sprinkling with a little water.
  5. When butter separates from mixture, add prawns, boiling water, and salt.  Reduce heat and simmer.
  6. Add lemon juice and serve on a bed of rice, garnishing with chopped cilantro.
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Jalapeno BC Spot Prawns

Ingredients:

  • 3-4 lbs live BC Spot Prawns (or 1-2 lbs fresh tails)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • 4 Garlic Cloves thinly sliced
  • 2 Jalapeno Peppers thinly sliced
  • ¼ cup Flat Leaf Parsley
  • 1 Lemon
  • Freshly cracked Black Pepper

Directions:

  • In a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté until the garlic starts to soften.
  • Turn heat up, add Prawns and jalapeños. Toss for 2-3 minutes, until Prawns are just opaque.
  • Add parsley, juice of lemon and freshly cracked black pepper. Serve immediately in a large bowl. Enjoy!

 

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Grilled Lemon Garlic BC Spot Prawn Skewers

Ingredients:

  • 1-pound BC Spot Prawn Tails
  • 4 Garlic cloves - minced
  • 1 bunch Chives - chopped fine
  • 1 Tsp Sea Salt
  • 4 Tbsp Butter - melted
  • Zest and juice of 1 Lemon
  • 8 presoaked Wooden Skewers (soaking the skewers prevents

      them from burning on the grill)

Directions:

  1. Mix together all ingredients except BC Spot Prawn tails in a small bowl.
  2. Pour most of the mixture into a freezer bag with a zip closure - set aside about 1 Tsp of this marinade for later.
  3. Add the Spot Prawn tails to the bag with the lemon garlic marinade, and gently toss to coat.
  4. Squeeze as much air out of the bag as you can and close the zipper.
  5. Allow the Prawns to marinate in the refrigerator for about 30 minutes.
  6. Remove the Prawns from the marinade and then arrange them on the skewers, piercing both the meat and the end tail section.  3-4 Prawns per skewer.
  7. On a preheated grill, place each skewer so that the tails are lying on their sides.
  8. Cook for about 1-2 minutes on this side, and while they are cooking, brush them with the leftover marinade.
  9. Turn the Prawns over and cook for another 1-2 minutes.
  10. Remove Prawns from the grill and serve on a platter with dishes of your favourite dipping sauces.  We suggest garlic butter, chili mayo, or tartar sauce.

 

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Crispy Prosciutto and Basil Wrapped Spot Prawns

Ingredients:

  • 3 Tbsp Canola Oil
  • ½ lb Spot Prawn Tails
  • 12-16 thin slices of Proscuitto
  • 12-16 Basil leaves
  • 1 cup Panko Bread Crumbs
  • ½ cup Flour
  • 2 Eggs whisked

Directions:

*For every ½ lb of Prawn tails, you get between 12 and 16 Prawns.*

  1. First wrap each Prawn with one basil leaf then one strip of prosciutto. If the prosciutto slices are too big, you may need to cut in half lengthwise.
  2. Put bread crumbs, flour and eggs in three separate bowls.
  3. Coat the prawns with flour, then dip in the egg and coat with bread crumbs.
  4. Heat oil in a nonstick pan at medium high. Cook the prawns about 2 minutes a side.
  5. Serve immediately with your favourite side dish (i.e. salad)!

 

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BC Spot Prawn Mango Stir Fry

Ingredients:

  • 1 Tbsp Olive Oil
  • 2 Tbsp chopped Fresh Ginger 
  • 2 cloves Garlic, chopped
  • ¾ Tsp Hot Red pepper flakes
  • 1 lb BC Spot Prawns, peeled
  • 1 Red Bell Pepper diced  
  • 1 Mango peeled and diced
  • 1 Tbsp Soy Sauce
  • 1 Tsp Toasted Sesame Oil
  • 3 Green Onions chopped
  • ½ cup Fresh Basil Leaves shredded

Directions:

  1. Heat the olive oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes. 
  2. Cook and stir for one minute. 
  3. Raise the heat to high. Add red and green peppers and the Prawns and stir-fry for 3 minutes until Prawns are just opaque. 
  4. Add the mango and cook for another 30 seconds. 
  5. Remove from heat, and mix in the soy sauce, sesame oil, green onion and basil leaves. 
  6. Serve immediately. 

 

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BC Spot Prawn Green Thai Curry

Ingredients:

  • 1lb Prawn tails or 1Kg box of whole Prawns
  • 1 Tbsp Cooking Oil (corn, safflower or peanut oil, not olive oil)
  • 3 Tbsp Green Curry Paste
  • 2  cups Coconut Milk
  • 2½ Kaffir Lime Leaves, torn
  • 2-3 Fresh Red Chilies sliced diagonally
  • ¼ cup Sweet Basil Leaf (optional)
  • 1½ Tbsp Fish Sauce
  • 1½ Tsp Sugar
  • Sweet Basil Leaves and Red Chili slices for garnish

Directions:

  1. Peel 1lb tub of tails, or remove heads from whole Prawns and peel.
  2. Heat cooking oil and the green curry paste over medium heat in a wok or sauté pan until fragrant.
  3. Reduce the heat; gradually add 1½ cups of the coconut milk, a little at a time. Stirring until a film of green oil surfaces.
  4. Add the Prawns and kaffir lime leaves, and cook for one minute until fragrant and the Prawns are cooked through.
  5. Add the remaining coconut milk, season with sugar and fish sauce.
  6. Sprinkle sweet basil leaves and red chilies over, then turn off the heat and remove from element.
  7. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Shellfish recipes

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Thai Coconut Curry Seafood Chowder

  Ingredients:

  • 1 lb Halibut Fillet - skinned & cubed
  • 1 lb Side Stripe Shrimp Tails - peeled
  • 2 lb. Manila Clams
  • 4 cups Finest at Sea Fish Stock
  • 2 Tbsp Olive Oil
  • 1 large Onion - diced
  • 4 cloves Fresh Garlic - crushed
  • 1 Tsp fresh Ginger - crushed
  • 1 stalk Lemongrass - minced
  • ½ Red Bell Pepper - diced
  • 2 stalks Celery - diced
  • 2 medium Carrots - diced
  • 5 White Mushrooms - diced
  • 2 Tbsp Fish Sauce
  • 1 can Coconut Milk
  • 3 Tbsp Red Thai Curry Paste
  • 1 Tbsp Sesame Oil
  • 8 oz Soba Noodles  
  • Zest and Juice of 2 Limes
  • Cracked Black Pepper to taste
  • 2-3 Red Thai Chilies -minced(optional)
  • 2 Tbsp Fresh Cilantro - chopped
  • 1 bunch Green Onions - chopped

Directions:

  1. In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies. Cook for 5 min.
  2. Add 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.
  3. Add fish stock and bring to a simmer.  Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste.  Cook for another 5 min.
  4. Slowly stir in coconut milk and sesame oil.  When fully blended, add the noodles, Mussels, Clams and halibut chunks.  Cook until shellfish opens.
  5. Just before serving, add cilantro and lime juice.
  6. Ladle into bowls and garnish with green onions - Serves 6 - 8.

 

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Steamed Salt Spring Island Mussels in White Wine Cream Sauce

Ingredients:

  • 5 lbs. Salt Spring Island Mussels
  • 3 Tbsp Olive Oil (Extra Virgin is best)
  • 5 cloves Garlic - minced
  • 1 medium Onion - minced
  • ¾ cup Dry White Wine
  • 1 Tbsp Butter
  • ½ bunch Parsley -chopped finely, keep the stems
  • ½ cup Cream (we like whipping cream, but half and half is ok)
  • 1 Tbsp Smoked Paprika

Directions:

  1. In a large pot, heat olive oil on medium.
  2. Add the onion to the olive oil and stir occasionally.
  3. Mix in the garlic, and continue to cook until the garlic just begins to brown.
  4. Gently place the Mussels in the pot, taking care not to crack them by dropping.
  5. Add the parsley stems and the white wine to the pot and turn heat to high.
  6. Steam the Mussels, shaking the pot frequently, for about 5-7 minutes. Mussels are finished cooking when the shells open - do not overcook.
  7. Remove Mussels from liquid, and set aside in a large serving bowl.
  8. Lower heat to medium, and reduce remaining liquid by half, stirring frequently.
  9. Add butter and cream to the liquid in the pot and reduce until thickened slightly. 
  10. Pour thickened sauce over mussels and then sprinkle with the paprika and parsley.
  11. Serve on a bed of rice or noodles, or with bread for dipping.

 

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Spanish Clam Soup

Ingredients:

  • 1 ½ cups Dry White Wine
  • 8 sprigs of Thyme
  • 4 lbs. Clams scrubbed and rinsed
  • 6 Tbsp Extra Virgin Olive Oil
  • 2 medium Parsnips peeled and diced
  • 6 thin slices Serrano ham or Prosciutto finely chopped
  • ½ medium Red Bell Pepper diced
  • 6 cloves Garlic smashed
  • 1 Red Serrano or Red Finger Hot Chile split open lengthwise
  • ½ teaspoon Sweet Smoked Paprika
  • 6 thick slices Crusty Bread, toasted

Directions:

  1. In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.
  2. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl.
  3. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
  4. In another large pot, heat oil over medium.
  5. Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.
  6. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.
  7. Add paprika, clam broth, and clams. Heat through and serve, with bread.

Recipe by Martha Stewart

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Seared Scallops with Garlic & Asparagus Purée

Ingredients:

  • 12 Qualicum Bay Scallops
  • 2 Tbsp Olive Oil
  • ½ Tsp Sea Salt
  • 2 cups fresh or frozen Asparagus - chopped
  • ¼ cup White Wine
  • ½ cup Heavy Cream
  • 4 cloves Garlic - sliced
  • 2 Tbsp Fresh Parsley - chopped
  • Cracked Black Pepper

Directions:

  1. Remove the abductor muscle from the Scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away. 
  2. Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.
  3. Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min.
  4. Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process.
  5. Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth.
  6. Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.
  7. Add olive oil to the hot skillet, and then gently place each Scallop into the pan.
  8. Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed it’s golden brown crust.
  9. Gently turn each Scallop over and sear for another minute. 
  10. Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper.  Enjoy!

 

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Raw Oyster on the Half Shell

Ingredients:

  • 24 oysters
  • Crushed ice or rock salt
  • Cucumber Mignonette Sauce, recipe follows
  • 1 cup rice wine vinegar
  • 1 shallot minced
  • 1-inch piece fresh ginger peeled and grated
  • ½ English cucumber peeled and minced
  • Several turns freshly ground black pepper
  • 1 handful fresh cilantro leaves chopped

Directions:

  1. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork.
  2. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavours to come together.
  3. Find a durable, thick cloth and fold it over several times to create a rectangle; this will steady the oysters as you shuck them and protect your hand.
  4. Using the towel as a mitt and oyster stabilizer, place the oyster, cup-side down on a solid work surface with the hinge facing you.
  5. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open.
  6. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.
  7. Run the knife underneath the oyster to detach it completely but leave it in its shell.
  8. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.
  9. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar. 
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Quick and Easy Seafood Paella

*Recipe serves 6

Ingredients:

  • 1 lb. live Manila Clams - washed
  • 1 lb. live Mussels - washed
  • ½ lb. fresh Oyster Meat - chopped
  • 1 lb. BC Side Stripe Shrimp - peeled
  • ¼ tsp Saffron threads
  • 4 cups Finest at Sea Fish Stock
  • 2 Tbsp Olive Oil
  • 3 cloves Garlic - finely chopped
  • 1 large Onion - diced
  • 2 large Red Peppers - chopped
  • 1½ cup Long Grain Rice
  • 1 small can (8oz) Diced Tomatoes
  • 1 cup Frozen Peas
  • ½ bunch Parsley - chopped

Directions:

  1. Gently place saffron threads into large, heavy saucepan and cook until it gives off an aroma.
  2. Add the fish stock to the pot, bring to a boil, then reduce heat to simmer to infuse the saffron flavour.
  3. Heat olive oil in a large skillet and add onions and garlic - stir until onions start to soften.
  4. Add Shrimp, Oysters, and red peppers to skillet and cook for about 2 minutes, stirring frequently.
  5. Pour rice into the skillet, and stir thoroughly to ensure all the grains are well coated with oil.
  6. Add half of the simmering fish stock to the skillet, stir thoroughly and then bring to a boil. 
  7. Reduce the heat and simmer until all the liquid is absorbed - about 5 min.
  8. Transfer the rice mixture into the large sauce pan with the remaining fish stock.
  9. Gently stir in the tomatoes and peas, and stir until evenly mixed.
  10. Arrange Clams and Mussels on top of the mix and simmer another 10-15 minutes until liquid absorbed.
  11. Cover pot and let stand for at least 5 minutes.
  12. Remove any Clams or Mussels that didn't open, and stir the paella gently to fluff.
  13. Sprinkle chopped parsley over top of the paella and serve.

 

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Pan Seared Scallops in Ginger Cilantro Cream Sauce

Ingredients: 

  • 2 lbs Qualicum Bay Scallops
  • 4 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Tbsp Ginger - freshly grated
  • ½ Tbsp Garlic - minced
  • ¼ cup White Wine
  • 1 Tsp Rice Wine Vinegar
  • ½ cup Whipping Cream
  • 3 Tbsp fresh Cilantro - finely chopped

Directions:

  1. Heat 2 Tbsp of the butter and the oil in a large skillet, on medium-high.
  2. Add Scallops to the pan in a single layer (you may need to do multiple batches if your pan is small) and sear both sides until golden brown, about 1 minute per side. 
  3. Remove Scallops and set aside in a large bowl.  The Scallops will naturally release some liquid - don’t throw this away!
  4. Once the Scallops are seared, add the ginger and garlic to the empty skillet and sauté until fragrant.
  5. Add wine and vinegar to the pan and cook on high heat for 2 minutes, scraping the bottom of the pan to take up all the flavour from the browned garlic and ginger.
  6. Mix in the cream and the remaining butter, and keep cooking until the sauce thickens enough to coat the spoon, about 3 minutes. 
  7. Return the Scallops and any collected juices to the skillet, and simmer for another 5 minutes or until scallops are just opaque in the centre.
  8. Stir in the cilantro right before serving, and enjoy!
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Mussels with Bacon and Rapini

Ingredients:

  • 4 thick slices of crusty bread
  • 1 Tbsp of olive oil
  • 1 Tsp salt
  • 1 Tsp pepper
  • 1 Tsp steak spice
  • 1 Tbsp vegetable oil
  • 4 slices of thick cut bacon diced
  • 1 medium onion halved and sliced
  • 2 cup red cherry tomatoes, whole (500 ml)
  • 2 lb.(s) Mussels scrubbed and debearded (900 grams)
  • 1 cup white wine
  • ¾ cup water
  • ½ heads rapini
  • ¼ cup dill, chopped
  • ¼ cup chives, chopped
  • 2 Tbsp butter
  • salt and pepper to taste

Directions:

  1. Chop up bread into thick cubes.
  2. Meanwhile, in a large skillet cook bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.
  3. Add cubed up bread to pan to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
  4. For the rapini, bring a large pot of water to boil for 30 seconds. Add whole rapini and blanch for 45 seconds.
  5. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
  6. In another pan, add onions and cook for 2 minutes then add cherry tomatoes and continue cooking for 5 minutes.
  7. Add wine, cover and cook for 2 minutes then add Mussels and water and cook until they begin to open, about 5-7 minutes.
  8. Add rapini to the pan of Mussels and cook for 2 minutes.
  9. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter lemon juice, salt and pepper and serve with croutons on top.

 

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Green Gnocchi with Clams

*Recipe Serves 4

Ingredients:

  • Coarse salt
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 fresh red chili, split open lengthwise
  • ½ cup dry white wine
  • 2 lb. clams, scrubbed and rinsed
  • 1 lb. fresh spinach or plain gnocchi
  • 2 tbsp packed fresh chopped parsley

Directions:

  1. Bring a large pot of salted water to a boil. Meanwhile, heat oil with garlic and chili in a large straight-sided skillet over medium-high.
  2. When garlic is golden on both sides, remove from heat and carefully add wine (it will splatter).
  3. Bring to a simmer; add clams and cover pan. Cook until clams open, about 3 minutes; uncover and remove from heat. Discard any unopened clams.
  4. Meanwhile, cook gnocchi in boiling salted water, stirring occasionally, until just tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water.
  5. Return skillet to medium; stir in reserved cooking water and parsley.
  6. Gently add gnocchi, stirring to mix with clams. Serve immediately.

Recipe by Martha Stewart

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Breaded Oysters With Chili Lime Aioli

  Ingredients:

  • 2 tubs shucked Pacific Oysters
  • ½ cup Corn Flour
  • 1 tsp Salt
  • ½ tsp cracked Black Pepper
  • 2 Eggs - beaten
  • 2 cups Panko Breadcrumbs
  • Peanut Oil - to cover a medium pot 2-3” deep
  • ½ cup Mayonnaise
  • ¼ cup Sour Cream
  • Zest and Juice from 1 Lime
  • Hot Chili Sauce to taste
  • ½ tsp Garlic Powder
  • ¼ tsp Sea Salt

Directions:

  1. Combine the mayonnaise, sour cream, lime juice and zest, chili sauce, garlic powder and sea salt and set aside in the fridge for an hour or more.
  2. Mix corn flour, salt, and cracked black pepper in a medium bowl, and then dredge each Oyster and tap off excess.
  3. Dip each dredged oyster into the beaten eggs, making sure to coat completely.
  4. Roll each of the egg covered oysters in the panko breadcrumbs and set aside.
  5. Heat the peanut oil to med-high (oil is hot enough when a bit of flour sizzles when dropped into the pot) and fry the Oysters in small batches. 
  6. Blot excess oil with a paper towel and keep warm in the oven on low while you finish them all.
  7. Serve the Oysters with the chili lime aioli and enjoy!
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Grilled Pizzas with Clams and Bacon

*Recipe serves 3

Ingredients:

For the dough: 

  • 2 cups warm water
  • 2 ¼ teaspoons (one ¼-ounce envelope) active dry yeast
  • 4 ½ to 5 cups all-purpose flour
  • Coarse salt
  • Extra-virgin olive oil, for bowl           

 For the toppings:

  • 2 ounces slab bacon, chopped
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 garlic cloves, thinly sliced
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 2 ½ pounds clams, scrubbed
  • 1 cup heavy cream
  • ¼ teaspoon crushed red-pepper flakes
  • 2 tablespoons fresh flat-leaf parsley

Directions:

  1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes.
  2. Add 3 cups flour and 2 teaspoons salt and stir until smooth. Add another 2 cups flour and stir until smooth.
  3. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
  4. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
  5. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 3 hours.
  6. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface and cut into 6 equal pieces. Shape each piece into a ball.
  7. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
  8. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work).
  9. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round.
  10. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
  11. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
  12. Cook bacon in a large pot over medium-low heat until fat is rendered, and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon.
  13. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
  14. Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
  15. Strain cooking liquid through a fine sieve and return to pot. Add cream and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
  16. Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling).
  17. Remove from oven or grill. Top with parsley, and drizzle with oil.

Recipe by Martha Stewart

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BC Oysters Casino

  Ingredients:

  • 3 dozen Live Oysters
  • 4 slices Bacon
  • 4 Green Onions - finely chopped
  • ¼ cup Green Bell Pepper - finely chopped
  • ¼ cup Celery - finely chopped
  • 1 tsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 3 drops Tabasco Sauce (or more if you like it spicy!)
  • ¼ cup Panko Breadcrumbs (available in our Seafood Boutique)
  • ¼ cup Parmesan Cheese - finely grated

   Directions:

  1. Shuck the Oysters, and set aside 18 of the deepest half shells for later.
  2. Place two raw Oysters on each of the shells, and arrange them in a large baking dish (use two dishes if needed, don’t over crowd).
  3. In a skillet, cook the bacon until crispy. Remove from the pan, and drain on a paper towel. Once cooled, crumble the bacon into small pieces.
  4. Add the green pepper and celery to the bacon fat in the skillet, and cook on medium until softened. Add the green onions, lemon juice, tabasco, and Worcestershire sauce and mix together gently. Add the bacon last.
  5. Spoon a small amount of the veggie and bacon mixture onto each Oyster.
  6. In a small bowl, mix together the panko breadcrumbs and parmesan cheese. Sprinkle this mixture over each of the Oysters.
  7. Bake in an oven preheated to 400ºF for about 8 minutes.  Once the tops are golden, remove from the oven and enjoy!
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Beautiful Smokey Barbecued Shellfish

Ingredients:

  • 1 clove of garlic peeled and finely grated
  • 3 lemons, zest and juice
  • extra virgin olive oil
  • 2 handfuls of fresh flat-leaf parsley,
  • leaves picked and chopped, stalks finely chopped
  • herb branches, such as bay, rosemary or myrtle branches, optional
  • 2 kg shellfish, from sustainable sources
  • 2-4 fresh red chilies, deseeded and sliced

Directions:

  1. You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know they’re still alive and fresh.
  2. If you’ve got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they don’t fall through.
  3. To make your dressing, add the garlic and lemon zest and juice to a large bowl. Pour in 3 times the amount of extra virgin olive oil and add the finely chopped parsley stalks. Mix together.
  4. If you’ve got them, throw your herb branches on to the barbie so that they smoke.
  5. Drain your shellfish, then throw them onto the hottest part of the barbie. I like to put a large metal bowl or a deep roasting tray over the shellfish at this point, so they’re roasting as well as smoking.
  6. After 3 minutes use a pair of tongs to carefully lift the side of the tray and check the shellfish have opened. Remove them to the dressing bowl, saving the lovely liquid inside as you do so. Chuck out any shellfish that haven’t opened.

Recipe by Jaime Olive

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Braised Sea Cucumber & Chinese Vegetables

Ingredients:

  • 1 lb. pre-soaked Sea Cucumber
  • ½ tablespoon rice wine
  • 1 green onion (spring onions cut in half)
  • 4 slices ginger
  • 1 tablespoon peanut oil
  • 2 cups water
  • 3 tablespoons peanut oil
  • 6 green onions (spring onions, cut diagonally 1 in size)
  • 6 slices ginger
  • 6 Chinese black mushrooms, medium size (dry)
  • 8 ounces bamboo shoots (Champion, halves & chunks)
  • 1 teaspoon rice wine
  • 3 tablespoons soy sauce
  • ½ teaspoon sugar
  • ¾ cup stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ½ teaspoon sesame oil 

Directions:

Preparation

  1. Place the pre-soaked Sea Cucumbers under cold water, rinse well and make sure they are clean. 
  2. Cut the Sea Cucumbers lengthwise and then into medium bite size pieces, set aside (See “NOTES” below if buying dry Sea Cucumbers).
  3. Soak black mushrooms in warm water for about 15-30 minutes until soft, then cut away the stems, if the mushrooms are large cut in half, set aside.
  4. Cut the bamboo shoots into bite size pieces, set aside.
  5. In a small bowl “A” add the following: 1 tablespoon rice wine, 1 green onion, 4 slices of ginger, set aside.
  6. In a second small bowl “B” add the following: 3 tablespoons soy sauce, 1/2 teaspoon sugar, ¾ cup stock, set aside.
  7. In a third small bowl “C” add the following: 1 tablespoon cornstarch, 1 tablespoon water, set aside.

Cook Instructions

  1. Add 1 tablespoon oil in a wok/pan until hot, add the contents in bowl “A” and stir-fry until it starts to release its fragrance.
  2. Add the 2 cups of water and bring to a boil, next add the Sea Cucumbers and cook for 2 minutes, then drain, set aside.
  3. Heat 3 tablespoons oil in a wok/pan until hot, add the 4 spring onions, 6 slices ginger and stir-fry until it starts to release its fragrance.
  4. Add the Sea Cucumbers, 1 teaspoon rice wine, black mushrooms, bamboo shoots and contents in bowl “B.”.
  5. Simmer for about 10 minutes under low heat and/or until the liquid is reduced to about half.
  6. Stir contents of bowl “C” and add to wok/pan to thicken.
  7. Add sesame oil and toss gently.
  8. Serve with white rice and perhaps another green vegetable of your choice, on the side.

Breaded Coconut Pacific Oysters

Ingredients:

  • 2 Tubs shucked Pacific Oyster Meat
  • 2 Eggs
  • ½ cup Coconut (optional)
  • 1 cup Panko Breadcrumbs
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • 2/3 cup Flour
  • Vegetable Oil - enough to fill a medium pot 3"

Directions:

In three bowls, prepare the following mixtures:

  • Bowl 1: Flour
  • Bowl 2: Beaten Eggs
  • Bowl 3: Breadcrumbs, Coconut, Garlic Powder and Salt.
  1. Heat oil to med-high (it's ready when a sprinkling of flour sizzles when dropped in)
  2. Take an oyster, dredge in flour, tap off excess.  Then dredge in egg, and finally, in the breadcrumb mixture.
  3. Gently place each breaded oyster into the hot oil.
  4. Remove from oil when golden brown, and place on paper towel to blot.
  5. Serve with your favourite dipping sauce, we like mango chutney, tartar sauce, or marinara seafood sauce.
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Linguine with Clams in Pepper Broth

*Recipe serves 4

Ingredients:

  • Coarse salt                                                             
  • 1 cup dry white wine
  • ½-pound dried linguine                  
  • 2 pounds Manila clams, scrubbed
  • 2 ounces pancetta, cut into ½-inch cubes (½ cup)   
  • 1 teaspoon finely grated lemon zest
  • 1½ ounces (3 tbsp) unsalted butter  
  • 2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
  • 5 garlic cloves, minced
  • Freshly ground pepper
  • ¼ teaspoon crushed red-pepper flakes

Directions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1 cup cooking water.
  2. Cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes.
  3. Transfer to a paper-towel-lined plate using a slotted spoon and let drain. Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes.
  4. Add wine and clams and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams).
  5. Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine.
  6. Season with pepper, and garnish with parsley.

Recipe by Martha Stewart

Sablefish & Cod recipes

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Michelle’s Grapefruit Fennel Sablefish

Ingredients:

  • 4 x 150 g portions BC Sablefish Fillets
  • 3 medium Ruby Red Grapefruit
  • 1 bulb Fennel – sliced into 1/8” thick strips
  • 1½” fresh Ginger – crushed for juice
  • 2 Tbsp Liquid Honey
  • ½ tsp Chili Flakes (to taste)
  • 1 tsp Grape Seed Oil
  • Salt and Pepper

Directions:

  1. Remove the skin from the Sablefish fillets (or have us do it in the Seafood Boutique).
  2. Juice one of the grapefruit and set aside, then peel and section the remaining 2.
  3. Crush the ginger to juice, and combine with ½ of your grapefruit juice, the honey and the chili flakes – this is both your marinade for the sablefish and your dressing for the fennel and grapefruit salad!
  4. Place the Sablefish fillets gently into zip lock bag and pour ½ of the marinade into the bag. Remove as much air as you can and seal tightly and refrigerate for 20 min.
  5. While your fish marinates, toss ½ the fennel strips and all the grapefruit segments in a bowl with the remaining ½ of the dressing. Coat the salad lightly, and set aside any remaining liquid.
  6. Heat the grape seed oil to medium in a cast iron pan (or another oven safe frying pan).
  7. Fry the Sablefish fillets for 4-5 minutes, and then add in the remaining ½ of the fennel to the pan.  Flip the Sablefish fillets over and fry for another 4-5 minutes.
  8. Remove the pan from the stovetop and move to a 350°F oven.  Bake for 10-15 minutes.  It is very difficult to overcook Sablefish, since it’s so moist and rich. If you aren’t sure that it’s done, leave it for another 5 minutes.
  9. Once Sablefish is finished, take the pan out of the oven, and serve the fillets with the grapefruit and fennel salad. Set the pan aside for a moment, there are too many delicious caramelized bits to go to waste!
  10. Be careful with the hot surfaces while you pour the remaining ½ of the grapefruit juice and dressing into the pan, and then gently stir with a wooden spoon to deglaze.  Once fully mixed and a little thickened, pour over your meal and enjoy!
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B.C. Sablefish in Citrus Sauce

Ingredients:

  • 4 x ½ lb B.C. Sablefish Fillets
  • 1/3 cup Orange Juice - fresh
  • 1/3 cup Lime Juice - fresh
  • 1/3 cup Grapefruit Juice - fresh
  • 3 Tbsp Soy Sauce
  • 1 cup Sake
  • ½ cup Maple Syrup
  • 2 tsp Garlic - minced
  • 2 tsp Ginger - minced
  • Cracked Black Pepper - add to taste 

Directions:

  1. In a small pan, fry garlic and ginger until they just start to soften.
  2. In a medium pot, bring sake to a slow boil, then add maple syrup. Stir until syrup is dissolved, then add garlic and ginger.  Now remove from heat and cool completely.
  3. Place Sablefish fillets into a large freezer bag and pour sake mixture over top, be sure sablefish is totally covered. Marinate in your fridge overnight.
  4. In a small sauce pan, gently simmer juices at a medium heat, until reduced to one third the starting juice, then add 2 Tbsp soy sauce and allow to cool.
  5. Remove Sablefish fillets and gently pat dry using paper towel.
  6. Place fillets flesh side up on a large plate - then brush flesh with citrus juices.
  7. Heat a non-stick frying pan to medium high heat - then sear the flesh side of the Sablefish fillets for 3 minutes.  This will form a shiny, golden crust on your fillets.
  8. Transfer fish to a baking dish lined with parchment paper, skin side up. Don't clean your frying pan yet!  Set it aside - you'll need it later.
  9. Bake Sablefish in an oven preheated to 375 F, for 12 - 15 minutes depending on the thickness of the fillets. Sablefish is very moist and rich, be sure not to undercook. If you are not sure if your Sablefish is ready, don't hesitate to leave it in longer.  Due to the natural oil content in Sablefish, it is very difficult to overcook.
  10. While fish is cooking, turn the heat on your sticky frying pan back up to low.  Add the remaining 1 Tbsp soy sauce to the pan, and stir gently to remove stuck on juice. If you have any of the juice glaze left, add this too. Keep warm until the Sablefish is ready, then pour this delicious sauce over the fillets just before serving.
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Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic

Ingredients:

  • 1 tbsp Butter
  • 1 tbsp all-purpose Flour
  • 1 tbsp minced Shallots
  • 1 tbsp minced Garlic
  • ½ cup Dry White Wine
  • 1¾ cups Heavy Cream
  • 1/3 cup Whole Basil Leaves
  • Salt and freshly ground Black Pepper
  • 4 (6-ounce) skinless Sablefish Fillets
  • 1½ cups peeled, seeded, and diced Tomatoes
  • ¼ cup Basil, plus extra for garnish

Directions:

  1. Preheat oven to 350 degrees F. In a medium saucepan, melt the butter over medium-high heat.
  2. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened.
  3. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves.
  4. Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan. Pour the basil sauce over the fish and sprinkle with diced tomatoes. Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.
  5. Remove the fillets from the sauce to a plate and cover to keep warm. Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan.
  6. Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened. Adjust the seasonings with salt and freshly ground black pepper. Add 1/4 cup of basil and remove the sauce from the heat.
  7. Place the fillets on individual plates and top immediately with the basil sauce and tomatoes. Garnish with fresh basil if desired.
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Garrett Schack’s Korean Sweet Soy Glazed BC Sablefish (with Fresh Kimchee) 

Ingredients:

For Glazed Sablefish

  • 6 x 4 oz portions Sablefish Fillets
  • 1 cup Maple Syrup
  • ½ cup Soy Sauce
  • ½ cup Oyster Sauce
  • ½ cup Mirin
  • 1 Tbsp Ginger – grated
  • ¼ bunch Cilantro - chopped

For Kimchee

  • 1 head Green Cabbage – shredded
  • 1 White Onion – diced
  • 1 cup Sambal Oelek
  • 1 cup White Vinegar
  • 1 cup Sugar
  • ½ cup Fish Sauce
  • 2 Tbsp Ginger – grated
  • 1 Tbsp Garlic – crushed

Directions:

Sablefish

  1. In a large bowl, mix together maple syrup, soy sauce, oyster sauce, mirin, garlic and ginger.
  2. Preheat your grill to medium high and spray with oil or nonstick spray.
  3. Lay each portion (not glazed at this point) on to the preheated grill, flesh side down.  Cook for about 5 minutes.
  4. Gently turn the sablefish portions over, so the flesh is facing up, and then lightly brush with the sweet soy glaze.
  5. Close the lid on your grill and allow to finish cooking, around 5-10 minutes more.  It is very difficult to overcook sablefish, so don’t take it off too early!  If you aren’t sure it it’s done, it won’t hurt to leave it on for an extra few minutes.

Kimchee

  1. Mix Sambal Oelek, vinegar, sugar, fish sauce, ginger and garlic in a large container with a lid.
  2. Once sugar has dissolved, add the cabbage and onions and mix thoroughly. 
  3. Close the lid on the container and allow to sit overnight
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Cold Smoked BC Sablefish Poached in Milk and Honey

Ingredients:

  • 1 lb Cold Smoked Sablefish Fillet
  • 1 cup Milk
  • 1 Tbsp liquid Honey
  • 1 tsp Garlic Powder
  • ½ tsp Sea Salt
  • Fresh Parsley - chopped

Directions:

  1. Heat milk gently in a medium saucepan - do not bring to a boil.
  2. Add liquid honey and mix until completely dissolved.
  3. Stir in garlic powder and sea salt and reduce heat to low.
  4. Cut the cold smoked sablefish into portion sized pieces, and gently place into the liquid.  Cover the pot with a well fitted lid.
  5. Poach the fillets for about 15 minutes, until flesh flakes easily.
  6. Serve each fillet on a bed of rice, pour remaining liquid over top, and garnish with the chopped parsley.
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Maple and Soy Black Cod with Butternut Squash Purée

Ingredients:

Butternut Squash Purée

  • 1 Butternut Squash, halved, seeds removed
  • 1 tbsp Ground Cinnamon
  • 2 tbsp Brown Sugar
  • 1 tsp of Salt
  • 3 tbsp Maple Syrup
  • 1 Orange (zest)
  • ½ lb melted Butter
  • ½  cup water (possibly more)
  • salt and pepper to taste

Cod

  • 4 (4-5 oz.) pieces Black Cod, skin on
  • ⅓ cup (75 ml) Maple Syrup
  • ⅓ cup (75 ml) Soy Sauce
  • 1 Cinnamon Stick
  • 1 Clove
  • Salt to taste
  • 2 tbsp Canola Oil
  • 2 tbsp Butter

Directions:

  1. Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil.
  2. Remove from heat and let cool.  If you need to cool the marinade quickly, pour it into a cold bowl
  3. Put the fish in a plastic bag.  Pour cooled marinade over fish to cover and gently massage it into the fish.
  4. Place in the refrigerator for a minimum of 3 hours, up to overnight.
  5. Preheat the oven to 375 ° F/190 °C.
  6. Clean the butternut squash.  Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash.  Place the squash halves face down on a parchment lined baking sheet.  Cook in the oven for 45 minutes. Remove the squash and allow to cool.
  7. Remove cod from marinade and pat with paper towel to remove excess moisture.
  8. Season the fish with salt.
  9. Add oil and butter to an oven proof fry pan.  Once hot place the fish in skin side up.  Cook for 2-4 minutes until you develop a crust on the fish.
  10. Remove the fish from the pan temporarily.  Drain pan of butter and oil, and place the fish back into the pan, skin side down this time.
  11. Place fish into the oven for approximately 10 min.
  12. Remove the squash and allow to cool until you can remove the skin comfortably with your fingers.  Scoop the flesh into a blender.  Add maple syrup and orange zest. Pour in melted butter and blitz. Add water as needed to achieve silky consistency. Season to taste.
  13. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly.
  14. Peel skin off cooked cod and plate on top of butternut squash purée.

 

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Spicy Baked BC Sablefish

 Ingredients:

  • 1 lb. BC Sablefish Fillet
  • 1 Tbsp Olive Oil
  • 2 Tbsp Cajun Seasoning
  • ¼ cup Sweet Thai Chili Sauce
  • ⅓ cup Green Onions - thinly sliced
  • ¼ cup fresh Cilantro – chopped
  • 1 Lime - cut into ¼” thick circles

Directions:

  1. Line a baking dish with tinfoil, leaving enough extra to fold over the top of the fish and lightly brush the foil with olive oil.
  2. Place the sablefish fillet skin side down on the oiled tinfoil.
  3. Rub the Cajun seasoning over the sablefish, covering the whole fillet.
  4. Pour the sweet Thai chili sauce evenly over the sablefish fillet.
  5. Sprinkle the sablefish with green onions and cilantro and then arrange the lime circles so that the fillet is completely covered.
  6. Wrap the sablefish fillet loosely with the excess tinfoil, and cut little slits in the top to allow steam to escape.
  7. Bake in oven preheated to 375ºF for about 10 minutes.
  8. Remove from oven, open the foil, and allow to sit for 3-4 more minutes
  9. Serve with a fresh salad and your favourite cocktail (we like Kiwi Mojitos!).
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Miso Ginger Sablefish

Ingredients:

  • 4 - 6oz portions Sablefish Fillets
  • ½ cup Yellow Miso
  • ¼ cup Rice Wine Vinegar
  • ¼ cup Sherry
  • 2 Tbsp Soy Sauce
  • 2 tsp Garlic - minced
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Ginger - grated
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Cilantro - chopped
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Toasted Sesame Seeds
  • 2 Tbsp Green Onion - chopped

 Directions:

  1. Combine the miso, rice wine vinegar, sherry, soy sauce, garlic, brown sugar, ginger, sesame oil and cilantro in a large mixing bowl.
  2. Place sablefish fillets into a large zipper sealing bag, and then pour the marinade into the bag, completely covering the fish.  Remove as much air as possible from the bag, and then refrigerate for 30 minutes.
  3. Remove the sablefish from the marinade, setting aside the marinade for later.
  4. Heat a skillet to medium high and add the vegetable oil.  Once oil is hot, add the fillets of sablefish to the skillet, flesh side down, and sear for about 5 minutes.
  5. Carefully flip the fillets over, lower the heat to medium, pour a small amount of the reserved marinade over each portion, and cook a further 10-12 minutes.
  6. Sablefish is very hard to overcook, if you are in doubt, keep cooking.  Sablefish is finished when the flesh flakes easily with a fork.
  7. Serve with toasted sesame seeds and chopped green onions, and enjoy!
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Oven Baked Lemon Sablefish

  Ingredients:

  • 1½ lbs. fresh Sablefish Fillets
  • 1 Tbsp melted Butter
  • ½ tsp Sea Salt
  • Zest of 1 Lemon (around 2 tsp)
  • 1 Tbsp fresh Lemon Juice

Directions:

  1. Whisk together melted butter, lemon juice, zest and salt.
  2. Arrange your fresh sablefish fillets skin side down in a large baking dish lined with parchment paper.
  3. Brush lemon butter mixture evenly over the fillet.
  4. Bake in a preheated 400 F oven for about 15 minutes.
  5. When 15 minutes have passed, check fillets.  Flesh should easily flake with a fork and be an opaque white colour.  If the fillets are still a little translucent, or if you aren't sure they are ready, leave them in the oven for a further 5-10 minutes.  It is very hard to over-cook sablefish, so don't worry about drying it out.
  6. When the fillet is cooked through, turn the oven to broil and brown the top of the sablefish for about 4-5 minutes.
  7. Serve with rice, roasted potatoes or a big salad. Enjoy!
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Broiled Orange & Balsamic Sablefish

Ingredients:

  • 4 - 6oz Sablefish fillets
  • 2 Tbsp Liquid Honey
  • 1 tsp Balsamic Vinegar
  • 2 tsp Soy Sauce
  • 1 Tbsp Orange Juice
  • 1 Tbsp Orange Zest
  • 1 inch of Fresh Ginger - peeled & minced
  • 2 tsp Olive Oil
  • Salt and Pepper 

 Directions:

  1. Preheat the broiler & wrap broiler pan with foil.
  2. Season sablefish generously with salt and pepper.
  3. Combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil.
  4. Mix well and coat sablefish. Sablefish should be lightly coated, as too much glaze can burn under the broiler.
  5. Broil sablefish 4 inches from the heat, just until browned, 3 to 5 minutes.
  6. Pour the rest of the glaze on top of the fish and finish in a 425-degree oven until done.
  7. Sablefish is done when flesh flakes easily with a fork - about 10
  8. minutes per inch of thickness of the sablefish at its thickest point.
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Black Bean Wok’d Sablefish

Ingredients:

For the Saucemix the following in a bowl:

  • 250 ml White Wine
  • 250 ml Water
  • 8 tbsp (½ cup) Black Bean Paste
  • 2 large tbsp Garlic Chili Sauce
  • 1 tbsp Sweet Chili Sauce
  • 2 tbsp thick Soy(unagi sauce)

Fish:

  • 2 lbs. Sablefish fillets
  • ½ cup Ginger, grated
  • ½ cup Garlic, diced
  • Chopped Green Onion in 1 ½” lengths
  • 2 Lemons cut into wedges

Directions:

  1. Cut 2 lbs. of Sablefish fillets into 2” chunks.
  2. Flour fish chunks.
  3. Oil wok and fry fish till almost browned, add ginger and garlic.
  4. Once ginger and garlic are just caramelize, add sauce so it almost covers the fish.
  5. Add green onions, and let sauce thicken.
  6. Squeeze lemon on and garnish with lemon slices. Serve.

Salmon Recipes

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Whole BBQ Herb Stuffed Salmon with Orange Butter

Ingredients:

  • 1 large (4-5lbs) Salmon, cleaned
  • 2 Lemons, sliced
  • 1 cup Fresh Basil (about half a bunch)
  • ½ cup or 2 sprigs of Fresh Dill, whole
  • ¼ cup Fresh Chives, whole
  • 4-5 sprigs of Fresh Thyme (optional)
  • 1 Navel Orange, zested + juiced
  • ½ cup Butter, room temperature

Directions:

  1. Mix in butter into zest of the orange and the juice, set aside.
  2. Cut a few slits down the sides, on both sides of the outside of the Salmon. Stuff a slice of Lemon and Basil in each of the slits.
  3. Place all the other herbs and remaining lemon inside of the fish and smear the entire fish with the lemon butter, reserve ⅓ of the butter for serving.
  4. Carefully place the fish on the grill and grill at a medium heat for 10 to 15 minutes. Do not touch it or move it slightly it will tear the skin if you do.
  5. Use a large wide fish spatula or two spatulas to turn the Salmon. Turn over for 15 minutes more.
  6. Check with a thermometer before pulling it off. 130F can be acceptable if you are confident in the source. 135-140 is normal by most fish monger standards.
  7. Serve with grilled veggies and the remaining Orange Butter on the table.
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Sesame Crusted Salmon

Ingredients:

  • 4 x 6oz Salmon portions
  • 1/4 cup Soy Sauce
  • ½ tsp Ginger - freshly grated
  • Juice of one Lemon
  • 1 tsp Sesame Oil
  • ½ cup Sesame Seeds (we like mixed)   
  • 1 tsp Sea Salt
  • ½ Tbsp Butter
  • 1 Tbsp Liquid Honey

Directions:

  1. Mix soy sauce, ginger, lemon juice and sesame oil in a bowl.
  2. Place fillets into a freezer bag with a zipper closure, and pour the marinade in on top of fillets.  Release as much air as you can and seal the bag.  Place in your refrigerator for at least an hour to marinate.
  3. In a shallow pan or plate, mix together the sea salt and sesame seeds and spread out to cover the bottom of the dish.
  4. Put butter and honey into a small dish and melt in the microwave for about 15 - 20 seconds.
  5. Remove the salmon from the marinade and blot dry with paper towel.
  6. Lightly brush each fillet with the butter-honey mixture.
  7. Gently lay the fillets on top of the sesame seed mixture and press.
  8. Place the sesame crusted fillets onto an oiled broiler pan and broil on medium-high heat for about 8 minutes - or until salmon flakes easily.
  9. Watch the fillets to be sure that the sesame seeds do not burn.
  10. Serve immediately - pairs perfectly with salad or rice pilaf.
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Spicy Grilled Spring Salmon

Ingredients:

  • 2 lbs Fresh Spring Salmon Fillets
  • 2 Tbsp Olive Oil
  • 3 Tbsp ‘Pixie Chicks’ Seafood Rub
  • ½ tsp Red Chili Flakes (optional)
  • 1 Tbsp Vegetable Oil (to brush onto grill)

Directions:

  1. Mix together the olive oil and the seafood rub.
  2. Cover the spring salmon fillet with the oil and seafood rub mixture, and then sprinkle with the red chili flakes if you like extra spice.
  3. Heat your grill to medium and brush with vegetable oil so that salmon won’t stick.
  4. Place salmon flesh side down onto the grill, and cook for 4 minutes.
  5. Gently turn the fillet over and finish cooking on that side for another 8 minutes.
  6. Remove from the grill, and let rest for 3 minutes.
  7. Serve with grilled veggies and potato salad, and enjoy!