INGREDIENTS

• 1 can of Grant Moody's Chicken Haddie
• Potatoes, enough to make up 5 cups when mashed
• 1 Egg
• 1/2 tsp Onion Powder
• 1/8 tsp Ground Black Pepper
• Bread Crumbs, as needed

DIRECTIONS

1. Mash enough potatoes to amount to 5 cups and add one beaten egg and the entire can of chicken haddie.
2. Add 1/2 tsp onion powder and 1/8 tsp black pepper. Mix and form into patties.
3. Coat with bread crumbs and pan-fry the patties in butter until they are golden brown. Enjoy.

INGREDIENTS

• 2 whole Lobster Tails

• 1/2 cup Butter, Melted

• 1/2 tsp Ground Paprika

• Salt, to Taste

• Ground White Pepper, to Taste

• 1 Lemon, Cut into Wedges for Garnish

DIRECTIONS

1. Preheat the broiler.

2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

INGREDIENTS

• 2 tbsp soy sauce

• 2 tbsp honey

• 1 1/2 lbs tilapia

• 1 tbsp vegetable oil

• 1 lime, cut into wedges

DIRECTIONS

1. Combine soy and honey in a small bowl. Brush over fillets.

2. Heat a large non-stick frying pan over medium. Add oil, then fillets. You may have to do this in 2 batches. Cook until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 3 to 5 min per side. Serve with lime wedges.

INGREDIENTS

• 1 lb Fresh Rainbow Trout Fillets
• 1/2 tbsp, Lemon Juice
• 1 tbsp, Whole-Grain Dijon Mustard
• 2 tsp, Olive Oil
• 1/2 Clove Garlic, finely chopped
• Salt & Pepper,
(additional seasoning)

DIRECTIONS

1. Preheat oven to 425°F.
2. Place the fillets skin side down on a non-stick tray or baking sheet.
3. Mix all the ingredients together in a bowl and spread the mixture over the fillets.
4. Bake for 12- 15 minutes, or until it flakes easily with a fork.

Ingredients: 

• 1 Pound Fresh Pacific Snapper Fillets
• Old Bay Seasoning
• 1 Cup Fresh Parsley
• 1 Tsp Salt & Pepper
• Olive Oil/Non-Stick Cooking Spray

Directions:

1) Preheat oven to 375F & lightly brush your cooking pan with olive oil or non-stick cooking spray.
2) Place fillets in the pan & liberally coat the fillets with Old Bay Seasoning and add 1 Tsp of Salt & Pepper for extra taste.
3) Cook 10 - 12 minutes until the fish is firm.
4) Place the snapper over top of your favourite salad, pasta or rice & garnish with fresh parsley.

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.

Directions:

• One Can (51oz.) Sea Watch Sea Clam Juice
• 1lb Fresh PEI Mussels
• 1lb Fresh Scallops (bay or large)
• Chilli Peppers (optional)
• 1 Lemon and 1 Lime (quartered)
• 1 Tbsp Fresh Ginger (grated)
• Olive Oil
• 1 lb Fresh White Fish (Cod, Haddock, Halibut)
• 1 Small Red Onion (roughly chopped)
• 1 Tomato (diced)
• 2 Large Cloves Garlic (diced fine)

Ingredients: 
1. In a large pot, heat oil and cook onions till soft. 
2. Add garlic and ginger and simmer for 2-3 minutes. Add in clam juice, tomato and peppers bring to a boil for 3 minutes. 
4. Add mussels, scallops & fish and cover. Simmer for 7-8 minutes until all mussels open and fish is cooked.
5. Add lemon and lime and let stand for 5 minutes. 
6. Serve as is or with udon noodles. Delicious & perfect to get over any cold!

INGREDIENTS:
- 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)

DIRECTIONS:

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

INGREDIENTS

- 1 lb Fresh Bay Scallops
- ½ lb North Atlantic Ice Shrimp
- 1 Large Tomato (Diced)
- /½ Red Onion (Diced)
- ½ Cup Fresh Lime Juice

- ½ English Cucumber (skinned, seeds removed and diced)
- Sea Salt and Pepper

DIRECTIONS

1) Lay out diced raw seafood in a baking dish. 
2) Add juice from the Lemons and Limes, place in the refrigerator to “Cook” for 3 hours.
3) Add all the other ingredients to the seafood and citrus mix. 
4) Mix well and place back in the freezer for another hour.   
Serve with tortilla chips.