Garlic Herbed Grilled Tuna Steaks

Garlic Herbed Grilled Tuna Steaks

INGREDIENTS

  • 2 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves Minced
  • 2 tsp Minced Fresh Thyme
  • 4 Tuna Steaks (6oz each)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

DIRECTIONS

  1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally. 
  2. Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the centre.

Read more →

Blackened Catfish

Blackened Catfish

INGREDIENTS

  • 1 tsp Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Dried Parsley
  • 1 tsp Ground Cayenne Pepper
  • 1 tsp Kosher Salt
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 4 (4 ounce) Catfish Fillets (Skinned)
  • 3/4 cup Unsalted Butter

DIRECTIONS

  1. In a shallow bowl, mix together black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme.
  2. Press the catfish fillets into the spice mixture to coat.
  3. Arrange a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  4. When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Read more →

Roasted Whole Stuffed Trout

Roasted Whole Stuffed Trout

INGREDIENTS

  • 2 Whole Rainbow Trout (Cleaned)
  • 1 tbsp Olive Oil
  • 1 Lemon (Sliced)
  • 1 Garlic Clove (Sliced)
  • 1 Small Onion (Thinly Sliced)
  • Fresh Dill & Parsley (to Taste)

DIRECTIONS

  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
  2. Make diagonal slashes on both sides of the fish.
  3. Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
  4. Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
  5. Rub the olive oil over the top surface of both fish.
  6. Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.

Read more →

Pan Seared Shrimp & Scallops

Pan Seared Shrimp & Scallops

INGREDIENTS

  • 1 lbs Sea Scallops & 21-25ct P+D Black Tiger Shrimp
  • 3 tbsp Extra Virgin Olive Oil
  • 3 tbsp Garlic Butter
  • Old Bay Seasoning (to Taste)
  • Black Cracked Pepper (to Taste)

DIRECTIONS

  1. Rinse the shrimp and scallops gently with cold water. If you are using shell-on shrimp be sure to remove all shells prior to cooking.
  2. Spread the shrimp and scallops out on a cutting board and pat dry with a paper towel to remove excess moisture.
  3. Season well with Old Bay seasoning and fresh cracked black pepper.
  4. In a large non-stick frying pan combine 3 tbsp of garlic butter with 3 tbsp extra virgin olive oil. Gently warm until garlic butter is completely melted and well mixed with the olive oil.
  5. You want to ensure that the bottom of the pan is completely covered with about a half-inch of oil/butter mixture, so add more if necessary. Heat the oil/butter mixture to nearly the smoking point and add the shrimp and scallops using a pair of tongs.
  6. Let the scallops and shrimp sear on each side for 2-3 minutes.
  7. Using tongs remove the shrimp and scallops from the pan and place them on a plate or serving tray. Serve as an appetizer or place on top of a steak for a special meal.

Read more →

Tomato & Garlic Mussels

Tomato & Garlic Mussels

INGREDIENTS

  • 2 lbs Fresh Mussels
  • ½ cup White Wine
  • 1 Onion (Chopped)
  • 3 Garlic Cloves (Minced)
  • 1 15oz Can Diced Tomatoes
  • 2 tbsp Chopped Parsley
  • Salt & Pepper

DIRECTIONS

  1. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

  2. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

  3. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

  4. Garnish with more parsley and serve with grilled bread.

Read more →

Caudle's Thai Syle Mussels

Caudle's Thai Syle Mussels

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • ½ cup Oil (any will work)
  • 1 Onion (Diced)
  • 2 Garlic Cloves (Diced)
  • 2 Minced Ginger Cubes
  • 1 Can Coconut Milk
  • 1 Can Bar Harbor Seafood Stock
  • 1 pkg De Siam Curry Paste
  • 1 tbsp Fish Sauce

DIRECTIONS

  1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

  2. Put a large pot on the stove at medium heat; add oil.

  3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

  4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

  5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

  6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

  7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.

Read more →

P.E.I. Potato & Mussel Chowder

P.E.I. Potato & Mussel Chowder

INGREDIENTS

  • 3 lbs Fresh P.E.I. Mussels
  • 1 Clove Garlic, Minced
  • 4 Stalks Celery, Diced
  • 4 Large Potatoes, Diced
  • 2 cups All-Purpose Flour
  • ¼ lb Pancetta, Small Sliced
  • 2 L Whole Milk
  • 3 tbsp Chives, Chopped
  • 1 Cup White Wine
  • 3 Sprigs Fresh Thyme
  • 3 Large Carrots, Diced
  • 2 Medium Onions, Diced
  • 1 lb Butter, Unsalted
  • 1 lb Haddock (any whitefish will do)
  • 1 L Heavy Cream, 35%
  • Salt & Pepper to Taste

DIRECTIONS

  1. Rinse mussels
  2. Add them to a large pot with white wine, garlic, and thyme.
  3. Steam for 5-7 minutes or until all mussels are open.
  4. Strain mussels from the pot saving every drop of the mussel broth.
  5. Shuck mussels from their shells and keep chilled, discard any mussels that don’t open.
  6. In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat.
  7. Add carrots, celery, and onions to the pot and sweat for 3-5 mins.
  8. Add potatoes and cook for additional 3 minutes.
  9. Add butter and melt completely.
  10. Add flour and mix to create a roux.
  11. Cook roux until it smells like toasted butter about 3-5 mins.
  12. Add the mussel broth and whisk to break up the roux.
  13. Add milk and cream and continue whisk over med heat to cook the roux and remove any flour flavour.
  14. Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
  15. When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

Read more →

Thai Style Mussels

Thai Style Mussels

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • 2 tbsp Thai or Vietnamese Sauce
  • 2 Cans Coconut Milk
  • tbsp Cilantro, Chopped
  • 2 tbsp Fresh Ginger, Chopped
  • 1 tbsp Red Curry Paste

DIRECTIONS

  1. Heat the coconut milk, fish sauce, ginger, and curry paste at medium heat until sauce thickens.
  2. Add mussels and cook 5-6 minutes or until they open.
  3. Stir mussels into the sauce, then sprinkle with cilantro.
  4. Serve with steamed rice (can also serve with Asian noodles).

Read more →

Marinated Mussels

Marinated Mussels

INGREDIENTS

  • 5 lbs Steamed P.E.I. Mussels
  • 1 Cup Canola Oil (or other neutral tasting oil)
  • ½ Cup Thinly Sliced Red Onion
  • ½ Cup Thinly Sliced Green Onion
  • ½ Cup Thinly Sliced Fennel
  • ⅓ Cup White Wine Vinegar
  • ¼ Cup Orange Juice
  • 2 tbsp Lemon Juice
  • 2 tbsp Chopped fresh herbs (Tarragon, Dill, Chives, and/or Parsley)
  • 1 tbsp Dijon Mustard
  • 1 tbsp White Sugar or Honey
  • 1 tbsp Minced Garlic

DIRECTIONS

  1. Place mussels and wine in a covered pot and place burner on high. Bring wine to a boil and allow to cook covered for 6-8 minutes or until mussels open.
  2. Remove from heat and strain and cool reserving ½ cup of the liquid. Remove mussels from shells and set aside.
  3. Place vinegar, mustard, sugar, orange juice, and lemon juice in a mixing bowl. Slowly add oil by pouring in a steady stream while constantly whisking. Adjust the acidity to your own taste. If the vinaigrette seems too tart add a little more sugar. If it seems too sweet add a little more vinegar or lemon juice. You are simply looking for a nice sweet/sour balance but remember this is mussels and they can handle a little acidity.
  4. Combine mussel meat, reserved cooking liquid, red onion, green onion, fennel, and herbs in a mixing bowl.
  5. Add enough vinaigrette just to coat the mixture. Taste and add more vinaigrette if you wish. Excess vinaigrette can be refrigerated for up to one week and is great on any salad.
  6. Add seasoning to taste with salt and black pepper.
  7. Enjoy!

Read more →

Steamed Mussels with White Wine

Steamed Mussels with White Wine

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • 2 oz White Wine
  • 1 Garlic Clove, Chopped
  • tbsp Onion, Chopped

DIRECTIONS

  1. Place wine, garlic, onion, and mussels in a saucepan, cook on high for 5 to 6 minutes or until mussels open.
  2. Serve with melted butter (optional).

Read more →