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Fish & Shellfish

  • Irish Mussel Stew

    March 08 2021 in Post Categories: RecipesFish & Shellfish

    10 pounds fresh mussels in their shells 1 large chopped onion 2 ounces butter 1/2 cup dry white wine 1/2 cup light cream lemon wedges 2 cloves crushed garlic salt and pepper 1 tablespoon parsley, chopped 1 ounce flour (optional) garlic croutons Melt butter in a large saucepan. Cook the onions over medium-low heat until

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  • Steak and Scallops with Champagne-Butter Sauce

    February 11 2021 in Post Categories: RecipesFish & Shellfish

      Ingredients 2 (4-ounce) beef tenderloin steaks 1/4 teaspoon salt 1/8 teaspoon cracked black pepper 6 large sea scallops 1/4 teaspoon crushed pink peppercorns 1 tablespoon olive oil, divided 1/3 cup Champagne or dry white wine 1 1/2 teaspoons fresh lemon juice 1 tablespoon minced shallots 3 tablespoons butter, cut into pieces Method Sprinkle steaks

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  • Oyster Guide

    February 11 2021 in Post Categories: RecipesFish & Shellfish

    MALPEQUE (P.E.I) Malpeques have taken the world by storm in the past twenty years. Fresh, and harvested in P.E.I. They are easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness. With a medium texture, they make great accompaniments to a pint of lager. KUSSHI (WEST COAST) A Kusshi, Japanese for “precious,”

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  • Seared Scallops

    February 10 2021 in Post Categories: RecipesFish & Shellfish

    Ingredients 1 lb. large scallops Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 2 tbsp. butter, cut into pieces 2 tbsp. freshly chopped parsley Lemon wedges, for serving Method In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper.

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  • Sockeye Salmon

    July 08 2020 in Post Categories: RecipesFish & Shellfish

    2 sockeye salmon fillets 1 tablespoon butter 1 teaspoon minced garlic 1⁄2-1 teaspoon lemon pepper seasoning, to taste lemon wedge (optional) Melt butter in a large, non-stick skillet over Med/High heat. Add garlic to the pan and cook for 30 seconds while stirring. Season the salmon with the lemon pepper. I prefer a little less

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  • Grilled Whole Branzino with Lemon and Garlic

    June 10 2020 in Post Categories: RecipesFish & Shellfish

    2 whole branzino, each 1 to 1 1/2 lb. Kosher salt and freshly ground pepper, to taste 1/2 lemon, thinly sliced 1 garlic clove, thinly sliced 2 small fresh thyme sprigs 1 1/2 Tbs. olive oil Prepare a medium-hot fire in a grill. Season each fish cavity with salt and pepper. Place the lemon slices,

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  • Mama’s Mussels Italian

    May 21 2020 in Post Categories: RecipesFish & Shellfish

    1.5 kg (3lbs) PEI Mussels 540 mls canned Italian stewed tomatoes ½ cup white wine ½ tsp hot red pepper flakes ½ cup parsley, chopped In a large saucepan, combine all ingredients except mussels.  Boil uncovered, stirring often until thick (about 5 minutes).  Add mussels, cover and cook over medium heat, stirring once until mussels

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  • Drunken Mussels

    May 20 2020 in Post Categories: RecipesFish & Shellfish

    5 pounds of fresh mussels 1 tablespoon butter 1/4 cup celery, chopped 1/4 cup shallots or sweet onions, finely chopped 12 ounces Guinness draught beer 1 lemon, cut into wedges flat leaf parsley, chopped Stir the mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are

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  • Grilled Halibut

    April 28 2020 in Post Categories: RecipesFish & Shellfish

    Ingredients 2 tablespoons butter melted 2 tablespoons honey 1/2 lemon juiced 2 teaspoons soy sauce 1/2 teaspoon pepper 2 cloves garlic minced fresh halibut fillets Method In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic. Brush both sides of the halibut fillets with the liquid mixture. Heat grill

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  • Salmon on a Plank

    July 25 2019 in Post Categories: RecipesFish & Shellfish

    The Canadian Way! A maple syrup glaze on salmon gives a truly Canadian twist.   Ingredients: 1-1.5 lb salmon filet 1/4 cup maple syrup 2 tsp. grainy Dijon mustard salt and pepper   Method: Start by soaking a 7×12 inch cedar plank in water for at least 30 minutes. In a small bowl, whisk together

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