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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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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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
Read More2 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,
Read More1.5 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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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
Read MoreIngredients 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
Read MoreThe 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
Read MoreIngredients 2 boneless, skin-on halibut fillets 1 tsp olive oil 1 large clove garlic, minced 2 tsp lemon zest Juice 1/2 lemon, divided 1 tbsp chopped flat leaf parsley Method Preheat oven to 400°F. In a large nonstick baking dish, add halibut skin side down and drizzle with oil. Top with garlic, parsley, lemon zest
Read MoreIngredients: Arctic Char Filets 2 tablespoons Extra Virgin Olive Oil Kosher salt Black pepper Fresly squeezed Lemon Juice Heat two tablespoons of extra virgin olive oil in a grill pan or skillet over medium-high heat. Season arctic char with kosher salt and black pepper. Cook fillets on grill pan skin side up until lightly browned,
Read MoreFor more information, please contact Karen or Linda at The Village Grocer
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