Atlantic Salmon with Lemon Dill Shrimp Sauce

Atlantic Salmon with Lemon Dill Shrimp Sauce

Ingredients: 

- 2 pc Fresh 7oz. Atlantic Salmon Portions 
- Lemon Butter Dill Sauce
- North Atlantic Ice Shrimp 
-“Magic” Salmon Seasoning 1oz

Directions:

1) Season Salmon with Magic Salmon Seasoning.
2) Pre-heat oven to 375F .
3) Place salmon on a greased baking sheet/ parchment paper.
4) Bake for 15-18 minutes until salmon flakes away easily. Note:  If you prefer your salmon to be cooked medium, bake for 12 minutes at 375F.
5) While salmon is baking, gently warm up lemon dill sauce in a small saucepan.  Warm slowly and do not boil.
6) Add the Ice Shrimp to the lemon dill sauce, stir well and warm for 2-3 minutes.
7) When cooked to your liking, pull the salmon from the oven and plate.
8) Top the cooked salmon with the lemon dill shrimp sauce
9) Serve with your favorite salad or sides.ourite pasta. 

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Caudle's Catch Seafood Linguine

Caudle's Catch Seafood Linguine

Ingredients: 

- 1 lb cooked Shrimp 
- 1 lb crab meat
- 1/2 lb pound lobster meat
- 1/2 cup olive oil
- 1/2 cup ghee butter 
- 1 white onion (chopped)
- 6 garlic cloves (finely chopped)
- 2 tomatoes (chopped)
- 1 cup dry white wine
- 1 tsp. Rosemary 
- 1 tsp. oregano
- 1/2 cup parsley
- Salt & Pepper

Directions:

1) Heat butter and oil – add the freshly chopped onion and garlic, sauté several minutes. 
2) Add wine and cook until wine has evaporated & the onion & garlic are golden.
3) Lower the heat; add freshly chopped tomatoes & spices; stir frequently. 
4) Add shrimp, crab & lobster meat and let it cook in the sauce, absorbing the flavour for 5 minutes.
5) Serve sauce over your favourite pasta. 

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Oven-Baked Icelandic Cod

Oven-Baked Icelandic Cod

Ingredients: 

- 2lbs fresh Icelandic cod fillets
- 1 cup breadcrumbs
- 1 cup fresh parsley
- 2 garlic cloves (diced)
- 1 tsp lemon zest
- 1 tsp sea salt & pepper
- olive oil/non-stick cooking spray

Directions:

1) Preheat oven to 400F & lightly brush your cooking pan with olive oil or non-stick cooking spray.
2) Combine parsley, garlic (diced), lemon zest, and spices in a bowl and mix in breadcrumbs. 
3) Coat the fish with olive oil. Press fillet into the spice mixture. 
4) Place the coated fillets in the pan & bake until firm for about for about 12-15 minutes (depending on the thickness). Serve with lemon wedges for extra flavour.

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Beer Battered Haddock

Beer Battered Haddock

INGREDIENTS

- 2 lbs Skinless Haddock Fillets (Cut in 2-3oz Portions)
- 1 Pkg Rocky Madsen Beer Batter
- 1 Bottle of your favourite Beer
- 1 Lt Vegetable Oil (For Frying)
- 1 Lemon (Wedged)
- 1 Jar Tartare Sauce or Aioli
- 1 Thermometer (for Measuring Oil Temp)

DIRECTIONS

1) In a deep frying pan, heat the oil to 375F.
2) Rinse the haddock portions in cold water and pat dry with paper towel.
3) Mix up beer batter as package directs 
4) Coat fish with batter and place carefully in hot oil.
5) Fry fish 3-4 minutes until golden brown.
6) Remove fish from oil and place on paper towels.
7) Serve with tartare sauce or aioli and fresh lemon wedges. 

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Easy Mussel Recipe

Easy Mussel Recipe

Ingredients: 

  • 2 lb Fresh PEI Mussels (Rinsed)
  • 1 Cup Seafood Stock (or Water)
  • 1/4 Cup White Wine 2 Stalks Celery (Finely Chopped)
  • 1 Small Onion (Finely Chopped)
  • 1 Medium Tomato (Chopped)
  • 2 Cloves Garlic (Diced)
  • 2 Tbsp Fresh Parsley (Chopped) Sea Salt and Pepper
  • Olive Oil or Butter

Directions:

  1. Heat pan with Olive Oil
  2. Saute Onions, Celery, and Garlic for 3-4 Minutes
  3. Add Tomatoes, stir and simmer for 2-3 minutes
  4. Add wine and Seafood Stock. simmer 2 minutes
  5. Add Mussels and Parsley, cover and simmer 4 minutes
  6. Stir well, cover and simmer for 4-5 minutes until all mussels are open wide. Serve with fresh bread.

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Lobster Mac n' Cheese

Lobster Mac n' Cheese

WHAT YOU NEED:
1/2 lb Lobster Meat (chopped)
1/4 Cup Flour (to thicken sauce)
500ml Philadelphia Herb and Garlic Cream Cheese
500ml 2% Milk or use Cream for extra richness
125ml Butter (unsalted)
8oz Cheese Curds
Salt and Pepper to taste
500g Pack Orecchiette Pasta (cooked al dente)

WHAT YOU DO:
For the Sauce: Heat the milk in a small saucepan, but don’t boil it. In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Add cream cheese and whisk until smooth on medium heat. Add the sauce and the cheese curds to the warm cooked pasta. Stir well. Optional: Put in baking dish, top with more cheese and buttered bread crumbs and bake for 10 minutes at 400F

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Caudle's Lobster Salad

Caudle's Lobster Salad

WHAT YOU NEED

2 stalks Celery (Finely Chopped)
1/2 cup Mayonaise
Juice of 1/2 lemon
Sea Salt and Pepper to taste
(Optional) 1 tbsp Red Onion (Finely Diced)

WHAT YOU DO:
1) In a large bowl combine the lobster meat, celery, onion and mayonnaise.

2) Mix well until all ingredients are well coated with mayo.

3) Add the lemon juice and salt and pepper and give another good stir.

4) Fill a hot dog bun with the lobster roll mix and serve. Makes 4 nice sized lobster rolls.

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Easy Seafood Chowder

Easy Seafood Chowder

WHAT YOU NEED:
One Can (51oz.) Sea Watch New England Clam Chowder
500ml Table Cream (18%)
1000ml Milk
1 lb Canadian Ice Shrimp
1 lb Halibut or other white fish (cut in cubes)

WHAT YOU DO:
Pour contents of the can into a large pot. Add the cream to the empty can and top up to the brim with milk. Heat up until almost to a boil. Add shrimp, cod, and lobster and simmer for 12-15 minutes until heated well throughout. Serve with fresh bread. Serves 4-6 people.

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Healthy Fish Soup

Healthy Fish Soup

WHAT YOU NEED:
One Can (51oz.) Sea Watch Sea Clam Juice
1lb Fresh PEI Mussels (in shell)
1lb Fresh Littleneck Clams (in shell)
1 lb Fresh White Fish (Cod, Haddock, Halibut)
1 Small Red Onion (roughly chopped)
1 Tomato (diced)
2 Large Cloves Garlic (diced fine)
1 Tbsp Fresh Ginger (grated)
Olive Oil
Black Pepper, Chili Peppers (optional)
1 Lemon and 1 Lime (quartered)

WHAT YOU DO:
In a large pot, heat oil and cook onions till soft. Add garlic and ginger and simmer for 2-3 minutes. Add in

clam juice, tomato and peppers bring to a boil for 3 minutes. Add clams and boil for 3 minutes. Add mus-
sels and fish and cover. Simer for 7-8 minutes untill all mussels open and fish is cooked. Add lemon and

lime and let stand for 5 minutes. Serve as is or with udon noodles. A great remedy for getting over a cold!

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Bouillabaisse

Bouillabaisse

Serves: 4 • Time to Prepare: 15 min.

Ingredients

1 onion, diced
2 cloves garlic, diced
1/2 red pepper, sliced into strips
1 large carrot, thinly sliced
Handful snow peas, cut in half
1/2 lb Agrentine Red Shrimp
1 lb P.E.I Mussels
1/2 - 3/4 lb Bay Scallops
3 Tbsp Better Than Bouillon Clam Base

Directions

Saute' onion, garlic & carrot until tender, add red pepper & snow peas and continue to saute a few more minutes.

Add 2 liters of water, bring to boil. Measure & add 3 Tbsp of "Better Than Bouillon,"stir.

Add in 1/2 lb of Argentine Red Shrimp, 1 lb P.E.I Mussels & 1/2 - 3/4 lb Bay Scallops.

Gently boil for 10 minutes. Serve in bowls with crusty bread. 

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