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.

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.

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.

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.

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 Red Pepper (chopped)
• 1 Small Onion (chopped)
• 1 Medium Tomato (diced)
• 1 Chorizo Sausage (sliced)
• 1 Skin-On, Boneless Chicken Breast (cubed)
• ½ lb Mussels (washed)
• ½ lb Pasta Clams (washed)
• ½ lb Whitefish (cubed)
• ½ lb Shrimp (peeled and deveined, tails removed)
• ½ cup White Wine
• 3 cups Chicken Stock
• 2 Large Cloves of Garlic (diced)
• 2 Bay Leaves
• 3 Stems of Thyme
• 2 cups Paella Rice
• 2 pinches Saffron
• 1 Tbsp Smoked Paprika
• ½ Cup Fresh Chopped Parsley
• 4-6 Lemon Wedges
• Sea Salt
• Cracked Black Pepper
• 2 Tbsp Olive Oil

DIRECTIONS

1. Preheat frying pan with 2 Tbsp. olive oil.
2. Add Chicken, season with salt and pepper, fry 3-4 minutes till chicken cooked & nicely browned.
3. Add in Chorizo, fry 1-2 minutes.
4. Add onions, peppers, tomato, garlic, saffron & paprika; sauté for 4-5 minutes.
5. Add wine, toss in bay leaves and thyme and simmer 1-2 minutes. 6. Add Paella Rice, and stir in well with all ingredients
7. Add 2 cups of chicken stock & stir well, cover & let simmer 4-5 minutes.
8. When most of the liquid absorbed add the remainder of the chicken stock, stir well.
9. Add in clams, place right down in the pan so they get maximum heat exposure.
10. Add in mussels, shrimp & fish.
11. Cover & let simmer, stirring regularly for 5-7 minutes till all liquid is absorbed in the rice.
12. Let stand covered for 3-4 minutes. Plate the paella, sprinkle with fresh parsley and garnish with lemon wedges.

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.

INGREDIENTS

• ½ Cup Mayonnaise
• ¼ cup Bread Crumbs (or crushed soda crackers)
• 1 Tbsp Dijon Mustard
• 1 Tsp Worcestershire Sauce
• 1 tsp Hot Sauce
• Salt and Pepper
• ¼ cup Canola or Vegetable Oil
• 454g Can Blue Crab Meat (Phillips Brand if available)
• 1 Scallion (Finely Chopped)
• 1/2 Red Pepper (Diced, seeds removed)
• ¼ Cup Italian Parsley (Diced)

DIRECTIONS

1) In a large bowl break up the crab meat, add scallions, red pepper and parsley and mix well.
2) Add in mustard, hot sauce, mayo and Worcestershire sauce and mix very well.
3) Add in breadcrumbs until the mixture is tight enough to form.
4) Cover the bottom of a heavy bottomed frying pan in oil and heat oil.
5) Form the mixture into 3-4oz cakes and add to hot oil.
6) Fry each cake for 2-3 minutes until golden brown, carefully turn and cook the same on the opposite side.
7) Serve hot with your favourite aioli or tartare sauce.

INGREDIENTS

- 2 lbs Skinless Yellow Perch Fillets
- 1 Pkg of Fish Batter
- 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 perch in cold water and pat dry with paper towel.
3) Mix up the batter.
4) Coat fish with batter and place carefully in the hot oil. 
5) Fry fish 3-4 minutes until golden brown. 
6) Remove fish from oil and place on paper towels to cool. 
7) Serve with tartare sauce or aioli and fresh lemon wedges.

• 1 Fresh Sashimi Grade Tuna Steak (at least 1.5” thick)
• 1 Clove Garlic (minced)
• 1 Tsp Ginger (minced)
• ½ Cup Teriyaki Sauce
• Sea Salt and Pepper
• 1 Tbsp Coconut Oil
• 1/2 Cup Sesame Seeds
• ¼ Cup Soy Sauce

DIRECTIONS

1) Rinse the tuna steak with ice cold water an allow access water to run off.
2) Coat the outside of the outside of the tuna steaks on the top and bottom and all side.
3) In a saucepan, combine the soy, teriyaki, garlic and ginger. Warm gently till hot but do not boil
4) In a medium-size pan, heat the coconut oil until completely melted and hot.
5) Carefully place the tuna in the pan and let sear on each side for just about one minute until the sesame seeds have toasted nicely. Be sure to toast the ends of the tuna as well.
6) When tuna is finished on all sides remove from heat and place on cutting board, cut the tuna into ½ inch pieces.
7) Drizzle the soy/teriyaki sauce over the sliced tuna. Serve with an Asian – Style slaw.