Old Bay Snapper

Old Bay Snapper

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.

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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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Healthy Fish Soup

Healthy Fish Soup

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!

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Lobster Mac n' Cheese

Lobster Mac n' Cheese

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 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

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Scallop Ceviche

Scallop Ceviche

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.

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Maryland Crab Cakes

Maryland Crab Cakes

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.

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Pan Fried Yellow Perch

Pan Fried Yellow Perch

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.

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Sesame Crusted Tuna

Sesame Crusted Tuna

INGREDIENTS
  • 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.

 

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Mignonette Sauce Recipe

Mignonette Sauce Recipe

- 1 Shallot (finely diced)
- ¼ Cup Red Wine Vinegar
- 1 Tsp Sea Salt 
- 1 Tsp Cracked Black Pepper
- ¼ Lime (juiced)
- Mix well and let sit for a least one hour prior to service

The perfect match for any oyster!

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Seafood Alfredo

Seafood Alfredo

INGREDIENTS

• 8 pc Large Sea Scallops (Dry Packed)
• 8 pc Large Black Tiger Shrimp (Peeled and Deveined)
• 150g Dried Fettuccini Pasta
• 1 Small Shallot (minced)
• 1 Large Clove Garlic (minced)

• 1 Cup 18% Cream 
• ½ Cup Grated Parmesan Cheese
• ¼ Cup White Wine
• ¼ Cup Seafood Stock 
• 1 tbsp Italian Parsley
• 1 tbsp Clarified Butter (ghee)
• Sea Salt and Pepper
• Olive Oil

DIRECTIONS

1) Cook Pasta in seasoned water until al dente, drain and drizzle with olive oil, set off to side.
2) In a medium saucepan, warm olive oil and sauté the shallot and garlic until fragrant. 
3) Add in seafood broth and wine; bring up to a gentle simmer. Let simmer for 6-8 minutes until well reduced.  

4) Add in cream and parmesan, stir and simmer until thickened.  
5) In a heavy-bottomed frying pan, melt the clarified butter and heat.  Add in scallops and shrimp, let sear for 2-3 minutes on each side 
6) Mix cooked pasta into warm alfredo sauce make sure pasta is well covered in sauce.  
7) Plate pasta, top with shrimp and scallops and sprinkle with fresh parsley. 

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