INGREDIENTS

• 2 tbsp Olive Oil
• 1 tbsp Fresh Lemon and Lime Juice
• 6 Garlic Cloves, Minced or Grated
• ¹/4 tsp Ground Cumin
• ¹/4 tsp Red Pepper Flakes
• ¹/4 tsp Salt
• ¹/4 tsp Ground Black Pepper

DIRECTIONS

1. In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.
2. Preheat oven broiler on high.
3. Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
4. Place in centre of oven and broil for 3 minutes, until pink.

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 Monkfish Tail Fillets
• 1/2 Cup Garlic Butter
• Salt & Pepper
• 1 Lemon, sliced

DIRECTIONS
1) Sauté ½ cup of garlic butter in a pan on med-high.
2) Once the butter has melted, season the monkfish fillets with salt & pepper & pan fry for 2-3 minutes per side or until golden brown; be careful not to over-cook.
3) Squeeze a fresh lemon over top of the monkfish & serve.

This recipe is was crafted specifically for our Crawfish Seafood Boil Kit using the seafood portions packaged together in that kit. 

INGREDIENTS 

• 1lb Fresh Shell-on, Deveined White Shrimp
• 1lb Fully Cooked and Seasoned Crawfish
• 3pc Small Lobster Tails &/or Smoked Sausage (cut on bias)
• 1 lbs Mini Red and/or White Potatoes
• 1 Lemon (quartered)
• 2 Bay Leaves
• 2 pc Sweet Corn (quartered)
• 1 Small White Onion (quartered)
• 2-3 Cloves of Garlic (smashed)
• 2-3 Sprigs of Thyme (stem)
• “Slap Ya Mama” Cajun Seafood Boil Seasoning

DIRECTIONS

1) In a large pot, bring 6 litres of water to a full rolling boil.
2) Add in bag of seafood boil seasoning, garlic, onions, thyme and bay leaves. Let boil for 10 minutes. Add in potatoes and boil for 5 minutes. Add in Sausage boil for 5 more minutes. Add in Corn pieces, Lobster Tails and boil another 5 minutes. Add in Shrimp and boil for another 5 minutes.
3) Turn off heat and add bag of ice to the pot to stop the cooking process. Throw in lemons and let soak for 10 minutes.
4) Drain all water and serve with cocktail sauce & fresh lemons.

INGREDIENTS 
• 2 lbs Fresh Ontario Walleye (Pickerel) Fillets (Skinless)
• 1 Cold Beer
• 1 Pkg Rockey Maden Beer Batter Mix

DIRECTIONS
1) Rinse the fillets well with cold water and pat dry.
2) Cut into 1-ounce portions. Mix up the beer batter as the package directs using your favourite beer. Coat walleye portions in the batter.
3) Heat up your oil to 375F. Using tongs, carefully place the battered walleye into the hot oil & fry the fish until they are golden brown ( approx 3-4 minutes).
4) Use a thermometer to ensure the oil stays between 350-375F.
5) Remove fish from the oil, place on some paper towel to remove any excess oil. Serve immediately with your favourite tartar sauce or aioli. Also great for fish tacos!

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.