Live from the 7 Seas Kitchen: Fresh Alaskan Sockeye Salmon with Cucumber Dill Salsa

George is back with a great recipe for sockeye salmon. A great dish, simple to prepare, perfect for a BBQ with friends or a quiet dinner for two. Fresh Alaskan Sockeye is our Current Feature check it out here.

What You Need:

Fresh Alaskan Sockeye Salmon fillet – cut into portions
Cucumber – 1
Green Onion – 1
Fresh Dill – 2 tablespoons
Olive Oil – 2 tablespoons
Rice Vinegar – 2 tablespoons
Sea salt & cracked pepper – to taste
Half a Lemon

Cooking Method:

Heat grill so it becomes nice and hot.  Cut sockeye fillet into portions.  Rub olive oil on the fish and season with salt and pepper. Place salmon on grill skin side up.

Cut cucumber in half length wise and scrape seeds with spoon. Dice.  Slice green onion.

In a bowl combine cucumber, green onion, Lemon juice, rice vinegar, Olive Oil, dill, salt and pepper to taste.  Mix Well

Turn fish after 3 -4 minutes.  Continue cooking skin side down for a further 3 – 4 minutes.  Plate fish and top with cucumber dill salsa.

Serve immediately. Enjoy!

Live from the 7 Seas Kitchen: Belize Shrimp Mexican Style

What You Need:

Belize Ocean Wise Prawn 31/35 size – 12 – 15, shell on
Garlic – 2 cloves, rough chopped
Sea salt & cracked pepper – to taste
Chilli pepper flakes
Cilantro – 1 handful, rough chopped
Tequila – 1 oz
Olive Oil – 2 tablespoons
Butter – 1 tablespoon
Half a Lime

Cooking Method:

Peel Prawns.

Heat pan to high add oil and garlic 20 seconds later add butter and Prawns, season with salt, pepper, chillis

Turn Prawns over, toss in some cilantro.

Toss the Prawns for 5 seconds, add tequila and light it

Pull off the burner and plate as soon as tequila flames are out, squeeze lime and more cilantro

Serve immediately. Enjoy!

Sicilian Style Ocean Wise Ahi Tuna

What You Need:

Raisins – 5 Tbsp
Olive Oil – 75 ml
Onion – medium size, minced
Garlic – 2 cloves, minced
Tomatoes – 1 cup, diced
Pine nuts – 3 Tbsp
Capers – 3 Tbsp
Green Olives – 8 whole olives, pitted and ruffly chopped
Ahi Tuna Steaks – 2 lbs
Salt & Pepper – to taste

Cooking Method:

Soak raisins in warm water for 25 minutes. Strain from liquid & set raisins aside. Preheat oven to 400F.

Heat olive oil in a large saucepan over medium-high heat. Add garlic and onions to frying pan, saute until translucent and soft. Add raisins, capers, tomatoes, pine nuts and olives. Place lid over pan, reduce heat to medium and simmer sauce for 10 minute

Oil a baking dish. Season the Ahi Steaks with salt and pepper.   In a frying pan, sear Ahi with oil or butter for 1 minute each side. Place the Ahi Steaks in the oiled baking dish. Pour cooked sauce over top of the fish. Bake in preheated oven for 6 – 10 minutes.

Serve and Enjoy!

Salmon Spread

What You Need:

Sockeye Salmon fillets – 1 lb
Cream Cheese, 1 package( 8 ounces package), softened
Sour cream – 125 ml
3 Green Onions – Chopped finely
Salt – 3 ml
Lemon juice – 2 Tbsp
Worcestershire sauce – 1 Tbsp

Cooking Method:

Start off by simmering a medium-sized pot of water for poaching. Poach salmon fillets for about 10 minutes, until fillets are tender and flaky.

In a bowl, combine together cream cheese, sour cream, salt, lemon juice, Worcestershire sauce, and green onions.

Flake salmon fillets and combine into the cream cheese mixture. Cover and refrigerate overnight.

As an alternative Smoked Salmon may be used in place of the poached salmon.

Serve and Enjoy!

Honey Glazed Fresh Qualicum Scallops

What You Need:

Fresh Qualicum Scallops – 2 lbs
Black pepper – 4 ml
Salt – 3 ml
Old Bay Seafood Seasoning – 5 ml
Olive oil – 15 ml
Lemon juice – 15 ml

For the glaze:

Butter – 15 ml
Lemon Juice – 30 ml
Honey – 30 ml
Small Onion, chopped – 1
Garlic – 2 cloves

Cooking Method:

Preheat oven to 375 F.

Grease a medium sized baking dish.

In a bowl combine scallops, pepper, salt, Old Bay Seasoning, olive oil, and lemon juice.

Place scallops in greased baking sheet. Bake scallops in preheated oven for 8 – 10 minutes.

In a saucepan, over medium heat, combine together the 30 ml of lemon juice, shallots, honey, and garlic. Cook until sauce thickens and onion softens; 7 minutes.

Remove scallops from oven and turn each scallop over with tongs. Pour Glaze over top of the scallops, return scallops to oven, and continue baking for 5 – 8 minutes.

Remove from oven. Serve & Enjoy!?

Grilled Sablefish with Garlic Butter

What You Need:

Sablefish fillets – 2 lbs
Butter – 3 Tbsp
Olive oil – 2 Tbsp
Parsley, finely chopped – 2 tbsp
Garlic, minced – 3 cloves
Garlic powder – 1/2 Tsp
Paprika – 1/2 Tsp
Onion Powder – 1/2 Tsp
Lemon Pepper & Salt – to taste

Cooking Method:

In a small bowl combine together, onion powder, garlic powder, paprika, lemon pepper and salt. Sprinkle both sides of fish with spice mixture.

In a small saucepan, combine butter, olive oil, garlic, and parsley. Heat just until the butter is melted, remove from heat.

Oil grill grates and set to medium-high heat. Grill Sablefish for 5 minutes. Turn fish to other side and coat with the butter sauce. Cook for 4 more minutes.

Remove from heat and serve. Enjoy!

Grilled Garlic Marinated Wild Mexican Prawn

What You Need:

Olive oil – 250 ml
Parsley, chopped fresh – 50 ml
Lemon juice – 1 whole lemon
Chili pepper paste – 30ml
Garlic – 4 cloves
Tomato paste – 15 ml
Oregano, dried – 10 ml
Salt 5ml
Black pepper – 5 ml
Hand Pulled Wild Mexican Prawns large, peeled and deveined / tails on – 2 lbs

Cooking Method:

In a medium bowl, combine olive oil, parsley, lemon juice, chili pepper paste, garlic, tomato paste, oregano, salt and black pepper. Reserve a small portion of the mixture for basting.

Place the shrimp in a bowl and pour marinade over shrimp, mix together. Cover bowl with plastic wrap and let marinade in the refrigerator for 2 hours.

Preheat grill to medium low heat. Thread shrimp onto skewers. Discard the marinade.

Oil grill grates. Grill shrimp for 4 minutes per side. Baste shrimp with reserved marinade while grilling.

Serve and Enjoy!

Fettuccine in a Belize Shrimp Cream Sauce

What You Need:

Belize Shrimp, peeled and deveined – 1 lb
Fettuccine Noodles – 1/2 lb
Butter – 75 ml
Onion, chopped finely – 30 ml
White Wine – 75 ml
Flour – 50 ml
Milk – 300 ml
Fresh Dill, chopped – 10 ml
Lemon juice – 15 ml
Fresh Parmesan cheese – 30 ml

Cooking Method:

Boil Fettuccine noodles til done to preference; drain and set aside.

In a medium sized saucepan heat half the amount of butter. Add the onion, shrimp, and wine to the butter and cook for about 5 minutes.

In a separate saucepan, over medium heat melt the the remaining portion of butter. Once the butter is completely melted, stir in the flour until completely blended.Gradually add milk and Dill, stir well until sauce is thickened and smooth .

Add sauce to shrimp mixture simmer for an additional 5 minutes.

Pour sauce over noodles. Serve and Enjoy!

Cajun Style Baked Tilapia

What You Need:

Tilapia fillets, large – 2
Butter – 1/4 cup
Garlic, minced – 2 cloves
Worchestershire sauce – 1/2 Tsp
Cajun Seasoning – 1/2 Tsp
Salt – 1/2 Tsp
Parsley, fresh – 1 Tbsp
Chives 2 Tsp
Bread Crumbs – 1/4 cup

Cooking Method:

Preheat oven to 400F. Grease a baking dish and place the tilapia fillets in the baking dish.

In a saucepan over medium heat combine butter, garlic, Worcestershire sauce, Cajun seasoning, Salt, pepper, parsley, and chives. Cook for 3 minutes.

Using a brush, brush both side of the fillets with butter sauce mixture.

With remaining butter mixture, mix in bread crumbs. Sprinkle breadcrumb mixture over top of fillets.

Bake in preheated oven for 10 minutes, or until fish is translucent and flakes easily. Enjoy!

Baked Lemon Cod

What You Need:

Pacific Cod fillets – 2 lbs
Salt – 5 ml
Pepper – 2 ml
Butter, melted – 50 ml
Lemon juice – 45 ml
Onion, chopped finely – 10 ml
Parsley, chopped 30 ml

Cooking Method:

Preheat oven to 325 F. Grease baking dish with butter.

Cut cod fillets into portions, and place pieces into the buttered baking dish. Season fish with salt and pepper.

In a small bowl combine melted butter, lemon juice, and onion.  Pour over tops of cod.

Bake for about 25 minutes, or until fish is thoroughly cooked. Garnish with parsley.