Oyster Stuffing: A Thanksgiving Alternative

Oyster Stuffing: A Thanksgiving Alternative

Serves: 6 - 8 • Time to Prepare: 25 min.

Ingredients

16 oz Raw Oysters (Lucky Lime or Raspberry Point)
1 lb  bread, including crusts 
1 cup chopped celery
2 cups chopped/diced onions
1/2 cup minced parsley 
1 tbsp sage
1 tbsp thyme 
1/4 cup nutmeg
1/8 cup  clove

1 cup

6 - 8 tbsp

chicken stock

butter

Directions

Preheat the oven to 400°F and toast the bread inside the oven until it's a nice golden brown and place into a large bowl once done. Melt butter (microwave or stove top) and chopped up vegetables that have been cooked for 5 minutes to the point of becoming tender.

Remove from heat and add various spices. 

Stir in all the above ingredients in one large bowl along with drained oysters until the stuffing is nice and moist; add in stock (oyster juice can be a great substitution stock).

Place inside your turkey while cooking for the bird to absorb the juices from the oysters and for the stuffing to get a great added flavor. 

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Green Curry Halibut with Saffron Jasmine Rice

Green Curry Halibut with Saffron Jasmine Rice

Serves: 4-6 • Time to Prepare: 35 min.

Ingredients

1 lb. halibut, shrimp or other firm fish
1 tbsp. finely chopped lemon grass
1 chopped sweet onion
1 piece of ginger, peeled and finely chopped
2 hot green chiles
3 tbsp. Thai green curry paste
1 12 oz. can coconut milk
2 tbsp. vegetable oil
  Kosher salt to taste

Directions

Slice the halibut into large chunks, about 2 inches across.

In a wok or large saute pan, heat the vegetable oil over medium-high heat for a minute and then add the onion,
lemongrass, ginger and green chiles. Turn the heat up to high and stir fry for 2-3 minutes, until the onions begin to
colour. Add the coconut milk and the curry paste, then turn the heat down to medium and stir well to combine and
simmer. Do not let it boil hard. Add the halibut and simmer for 5-10 minutes. Salt to taste and add a squeeze of lime.

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King Crab Quiche

King Crab Quiche

Serves: 8 • Time to Prepare: 30 min.

Ingredients

6 ounces Aqua Star king crab meat, thawed and drained
1 pie pastry shell, store bought
1/2 cup mayonnaise
2 eggs, beaten
1/2 cup milk
2 tbsp. all purpose flour
1/2 cup swiss cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup scallions, chopped
  few drops of hot sauce

Directions

Pre-bake pie shell according to package directions. Allow to cool.

In a large bowl mix mayonnaise, eggs, milk and flour until well blended; stir in crab (reserve whole legs), cheese, scallions and hot sauce. Pour into pie shell and arrange whole legs on top.

Bake in a preheated oven at 300°F (150°C) for 40-45 minutes until top is golden brown. Remove, let stand for 5 minutes, cut into wedges and serve.

 

Source: Aqua Star

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Risotto Style Seafood Paella

Risotto Style Seafood Paella

Serves: 8 • Time to Prepare: 60 min.

Ingredients

1 lb. peeled and deveined shrimp, thawed
1 1/4 lbs. Littleneck, washed
1 1/4 lbs. cleaned mussels
1/4 cup olive oil
4 ounces chorizo, chopped
1 onion, chopped
3 cloves garlic, crushed
3/4 cup dry white wine
1 pinch saffron
1 roma tomato, seeded and cut into 1/2" pieces
1/2 cup roasted red peppers, chopped
2 tsp. paprika
2 1/2 cups arborio rice (risotto rice)
5 cups low salt chicken broth
  salt and pepper to taste
4 ounces frozen peas
3 tbsp. lemon juice

Directions

Heat oil in a large, wide, ovenable dish (preferably a paella pan) over medium-high heat; add chorizo and sauté until brown. Add onions and garlic; cook 2 minutes. Add white wine, saffron, tomato, and peppers. Cook for 4-5 minutes. Add paprika and rice; cook for 30 seconds. Stir until rice is well coated and all ingredients are combined.

Add broth, bring to a boil, reduce heat to low and simmer for 3 - 4 minutes. Remove from heat; add shrimp, clams, and mussels. Mix well and place in a preheated 375°F (190°C) oven for 20 - 25 minutes.

Add frozen peas and continue to bake until moisture is absorbed and shellfish have opened (approx 5 min.).

Let the paella rest for 5 minutes covered with foil before serving in a large shallow dish. Drizzle with freshly squeezed lemon juice.

 

Source: Aqua Star

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Yellow Fin Tuna and Pineapple Skewers with Ginger Teriyaki Sauce

Yellow Fin Tuna and Pineapple Skewers with Ginger Teriyaki Sauce

Serves: 4 • Time to Prepare: 1 hr. 30 min.

Ingredients

1/2 lb. Yellow Fin Tuna, cut into 1 inch cubes
1 pineapple, cut into 1 inch cubes
1/4 cup water
1/4 cup teriyaki sauce
1/4 cup soy sauce
2 tbsp. chopped garlic
2 tbsp. chopped ginger
1 tbsp. sesame oil
  black pepper to taste
4 6 inch bamboo skewers
  corn starch

Directions

In a medium bowl, combine teriyaki, soy, water, garlic, ginger and sesame oil. Add black pepper to taste and mix well.  

Assemble skewers with 2 pieces of tuna and 2 pieces of pineapple on each. Place in a large serving tray that is at least 2 inches deep. Pour sauce over skewers and put in fridge to marinade for at least 1 hour.

Preheat grill to medium heat and place skewers on grill. Rotate skewers every 2 minutes or so for a total cooking time of 8-10 minutes. 

As the skewers cook, pour remaining marinade in a sauce pan. Add water, roughly half the total amount of the marinade. Reduce using high heat and adding small amounts of cornstarch until you reach a syrup consistency.

Plate skewers and drizzle a spoonful of sauce on each skewer.

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Cedar Planked Sockeye Salmon with Maple Brown Sugar Glaze

Cedar Planked Sockeye Salmon with Maple Brown Sugar Glaze

Serves: 4 • Time to Prepare: 50 min.

Ingredients

4 8 oz. portions of Sockeye Salmon
1/2 cup pure maple syrup
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tsp. black pepper
1 tbsp. olive oil
1 large cedar plank, pre-soaked

Directions

In a large bowl mix combine the maple syrup, brown sugar and soy sauce. Whisk well and add the black pepper.

Prepare the salmon by rinsing with cold water and patting dry with a cloth or paper towel. Pour half of the glaze over the salmon portions and put in fridge to marinate for 30 minutes. Save other half for finishing sauce.

Pre-heat your B.B.Q. to 375 degrees and place you cedar plank on the grill. Note: Cedar plank should soak for a minimum of 4 hours in hot water before use to prevent catching fire. Brush plank with olive oil and place salmon portions directly on the plank. Pour marinade over salmon and close the lid. Allow to cook for 10-12 minutes (depending on the thickness of the salmon) undisturbed. Avoid opening the lid as much as possible to maintain the maximum amount of cedar flavour. 

While the salmon cooks in a side sauce pan reduce second half of the glaze in thicker syrup.

Remove plank and plate salmon portions. Drizzle a spoonful of the glaze over the salmon and serve.

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Halibut Tacos with Cucumber Salsa

Halibut Tacos with Cucumber Salsa

Serves: 4 • Time to Prepare: 25 min.

Ingredients

1 cup seedless (English) cucumber, diced
1 green onion, sliced
1/2 cup grape or pear tomatoes, halved
2 tbsp. fresh fennel, finely chopped
1 tbsp. white balsamic (or rice) vinegar
2 tbsp. olive oil, divided
  salt and pepper to taste
   
4 halibut fillets (4 to 6 oz. each)
1 tsp. dried thyme
1 tsp. dried rosemary leaves
4 medium tortillas (8-9 inch) OR flatbreads
1 cup crumbled goat cheese

Directions

In a small bowl, combine cucumbers, green onion, tomatoes and fennel.  In separate small bowl, blend vinegar, 1 tablespoon oil, and salt and pepper to taste. Pour over cucumbers and set aside. 

Rinse halibut and pat dry with paper towel. Heat a heavy nonskick skillet over medium-high heat. Brush both sides of halibut with remaining oil.  Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with thyme, rosemary, salt and pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 3 to 4 minutes until fish is just opaque throughout. Remove from heat and break into large chunks.

To serve, divide halibut among tortillas. Sprinkle on goat cheese and top with cucumber salsa.

 

Source: Alaska Seafood Marketing Institute

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Grilled Salmon with Pasta Salad

Grilled Salmon with Pasta Salad

Serves: 4 • Time to Prepare: 30 min.

Ingredients

Four, 5-6 oz. Heritage Salmon Portions, about 1 inch thick
1 cucumber, peeled, halved, seeded, 
and cut into 1/2 inch cubes
4 plum tomatoes, cut into 1/2 inch cubes
1 tsp. salt
1 cup orzo or any small-shaped pasta
1/3 cup + tbsp. olive oil
2 tbsp. lemon juice
1/3 cup + tbsp. chopped fresh dill
  fresh ground black pepper
  grated zest of 1/2 lemon

Directions

In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 tsp. of the salt and let drain for 15 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the orzo or other pasta until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly.

Toss the pasta with 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 tsp. of the salt, and 1/8 tsp. pepper.

Light the grill. Coat the salmon with the 1 tbsp. oil, the remaining salt, and 1/4 tsp. pepper. Grill the salmon for 4 minutes. Turn and sprinkle with the 1 tbsp. dill and the lemon zest. Cook the fish about 3 minutes longer, until it's golden brown and just barely done (the fish should still be translucent in the centre). Serve the fish on the salad.

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Tilapia Stuffed Portabella

Tilapia Stuffed Portabella

Serves: 4 • Time to Prepare: 55 min.

Ingredients

3 fillets of fresh tilapia (yield 2 cups flaked)
4 portabella mushrooms
1/2 cup bread crumbs
1/2 cup gruyere cheese plus extra for sprinkling on top
1 egg yolk
2 large pinches ground nutmeg
3 large pinches salt
1 1/2 pinches pepper
2 tbsp. olive oil

Directions

Preheat the oven to 360° F.

To clean the mushrooms, gently scrub them with a vegetable brush. Do not clean your mushrooms with water as fresh mushrooms are very porous and will soak up the water.

Prepare the mushrooms by cutting out the stems, but still leaving the mushroom cap intact. Then place the mushrooms bottom-up on a baking pan.

Rinse the fresh tilapia fillets before using. Heat a pan on high heat and add two tbsp. olive oil.  Once the oil is hot, add the fillets to the pan and reduce the heat to low and cover the pan. The fillets should cook for about 15 minutes, until they begin to flake. You do not need to flip the fillets as they will cook on both sides with the cover on.

To prepare the filling, flake the tilapia fillets into large pieces. In a bowl, lightly mix the tilapia with the bread crumbs, spices and cheese until there is an even distribution of ingredients.  Finally separate the egg yolk from the egg white and add the yolk to the filling and fold into the mixture.

Spoon the filling into the mushroom caps, filling them up generously. Once all the mushrooms have been filled, sprinkle the tops with grated cheese and place them on the middle rack of the oven.

Bake the mushrooms for about 40 minutes or until the tops become golden brown. Remove from oven and serve.

 

Source: Martina Hemm for Tropical Aquaculture Products Inc.

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Pan Seared Scallops with Bing Cherry Chutney

Pan Seared Scallops with Bing Cherry Chutney

Serves: 8 • Time to Prepare: 30 min.

Ingredients

1 lb. Aqua Star sea scallops, thawed
2 tsp. olive oil
1/4 lb. fresh cherries, pitted
4 tbsp. sherry
2 cloves garlic, minced
3 tbsp. almonds
1/4 cup chicken broth
1 tsp. dried thyme
  salt and pepper to taste

Directions

Soak cherries in sherry for 20 minutes.

Over medium-high heat sear scallops in oil for 2-3 minutes per side. Remove and keep warm. In the same pan add garlic and almonds and sauté until golden.

Add sherry-soaked cherries, broth and thyme; cook over high heat for 6-8 minutes until sauce thickens. Season to taste and spoon mixture over scallops and serve.

 

Source: Aqua Star

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