Halibut Fillets with Lemon and Red Pepper Butter

Halibut Season is coming to an end soon, so try this great recipe from our friends at Thrifty foods.

Fresh Wild Pacific Halibut fillets – 4 (5 oz each)
Butter – 3 tablespoons
Red bell pepper, finely chopped- 1/4 cup
Fresh parsley, chopped – 1 tablespoon
Garlic, minced – 1 clove
Fresh lemon juice – 2 tablespoons
Salt & Pepper to taste

Cooking Method:

Preheat the oven to 400 degrees F.

Place the halibut in a parchment paper-lined baking dish.

Combine the remaining ingredients in a small pot and set over medium heat until the butter is just melted. Spoon the mixture over the fish.

Bake for 15 minutes, or until cooked through.

Divide among plates, spooning any butter mixture in the dish over top and serve.


For more on this recipe and other recipe ideas check out the recipe section at thirftyfoods.com or click here.

Grilled Halibut and Fresh Mango Salsa

With Halibut in season here is a real easy and really good recipe

What You Need:
Fresh Wild Pacific Halibut fillets – 4 (1/2 Lb each)
Olive oil – 1 tablespoon
For the Salsa:
Plum tomatoes, seeded & diced – 2 cups
Mango, peeled & diced – 1 1/2 cups
Red Onion, diced – 1/2 cup
Fresh cilantro, chopped – 1/2 cup
Garlic, minced – 2 cloves
Fresh lemon juice – 2 tablespoons
Cider vinegar – 1 tablespoon
Salt & Pepper to taste

Cooking Method:

Lightly oil grill grate. Brush fish with Olive oil, season with salt & pepper and place on grill. Cook for 3 – 4 minutes per side, or until fish can be easily flaked with a fork.

Combine tomatoes, mango, red onion, garlic, cilantro, lemon juice, vinegar, salt & pepper. Serve with halibut.


Fresh Stikine Spring Salmon – Trace It!

A fresh shipment of Stikine Spring Salmon is here. Trace this fish to where it was caught by using Trace It on our home page and entering code SS71C2144(code is case sensitive). Get about information the fish, who caught it, the area it was caught in, and the fishing method used.

The Stikines, the first Spring salmon of the year, are great for the BBQ. Consider this great fish for your entertaining menu. Food service customers please place orders with your rep. Retail customers, visit a 7seas retail location nearest you.

What sets Stikine Spring salmon apart from other spring salmon? These Springs come from the Stikine River, approximately 610 km long, located in northwest British Columbia. The length of the river is greatly beneficial to the salmon’s quality. All wild salmon stop feeding when they enter their native freshwater, and build up fats and oils beforehand to sustain them through this period.

Stikine salmon build up a much higher fat and oil content in anticipation of the longer fast. This translates into a fish with enhanced flavour and texture, and a superior fish on your tables. Their red meat, high oil and fat content and superior texture make Stikine salmon a highly regarded product among discerning customers.

7 seas is pleased to offer Stikine Spring salmon, a fish who’s habitat is carefully controlled for sustainability and environmental well-being. Additionally, Stikine Spring salmon are wild, and the harvesting techniques present an attractive alternative to other wild salmon that may be harvested in a more aggressive manner that can be damaging to the fish’s appearance and quality. For more on the harvesting and processing please go here.

With controlled harvesting and efficient transportation & distribution channels, Stikine spring salmon can be served in Seattle or Vancouver from live in as little as 48 hours with air freighted product.

Keep an eye out for some recipes coming soon. Also, for more on the Stikine salmon story go here.

In the 7seas Kitchen: Stikine Spring Salmon

Stikine Spring Salmon was featured in the 7seas Kitchen on Wednesday.

The fish was seared in a pan skin side down seasoned with salt and dill. Chef Ted Kim then placed the fish in the oven to finish the cooking. Real simple. Seasonal vegetables on the side and you are set.

Gary “fillet Jazz” Kushnir & 7seas President George Heras were on hand to enjoy the first of the season Stikine Spring.

Wild BC Spot Prawns: Don’t Miss out!

Wild BC spot prawn season is upon us! The much anticipated fishing season began on May 3rd, 2012 and is expected to last for a number of weeks. Make sure you don’t miss out! Food service customers please place orders with your rep. Retail customers, visit a 7seas retail location nearest you.

What is it about these spot prawns that make it so popular? These prawns are wild, fresh, local and sustainable.

Wild BC spot prawns are a great catch. Along with GREEN Ocean Wise rating, these prawns as listed as a BEST CHOICE with SeaChoice and Seafood Watch.
The fishery is kept sustainable by enforcing catch and trap limits through monitoring programs, limiting the number of licenses and the number of traps per license, having license holders funding scientific research, and restricting the fishery to trap gear . For more, visit the Wild BC Spot Prawn fishery’s website.

How to prepare? Find 12 great spot prawn recipes from Vancouver’s top chefs here.

Another Spot prawn recipe from our friends at BC Seafood (bcseafood.ca) here.

Fish of the Week: Coho Salmon

Starting Friday, Coho Salmon will be on special at all of our retail locations. With a promising weather forecast for this weekend make sure you don’t miss out.

Thanks to a tweet from our friends at the Monterey Bay Aquarium Seafood Watch (follow them on twitter @SeafoodWatch) we thought it would be great to promote Coho salmon.

As mentioned, Wild Coho Salmon is versatile, delicious, and sustainable. The meat is leaner than other salmon species, but still has modirate to high levels of Omega 3 fat. Coho salmon is good on the grill or baked in the oven. For sushi connoisseurs Coho is a good choice for sashimi.

Here is a recipe for Roasted Coho Salmon with Lemon Herb Breadcrumbs from Seafood watch. Click here for Recipe

Hamburger Motoyaki Oysters

This recipe is courtesy of 7seas’ own Ted Kim. This is a meatless dish so why hamburger used in the name? Taste it and you will know why!

What You Need:
Medium Beach Oysters – 1 Doz
Mayonnaise – 1/3 cup
French salad dressing – 3 tablespoons
Panko bread crumbs – 7 tablespoons
Shallots or Red Onion – 1/4 cup finely diced
Dill Pickle – 1 pickle finely diced
Sesame seeds (optional) – 1 tablespoon

Cooking Method:

Shuck oysters and put meats and put into strainer.

Lay empty half shells on rock salt bed and pre-heat in 350 oven for 5-7 minutes

Mix Mayonnaise, French dressing and bread crumbs

Put raw strained oysters back in shell

Top each oyster 1 tablespoon of finely diced shallots or red onion, 1 tablespoon of finely diced dill pickles, cover with mayonnaise mixture and sprinkle sesame seeds on top before baking

Bake until mayonnaise is golden

Serve and Enjoy!

Seafood Chowder

What You Need:

Spiny Lobster Tail – 1 tail (12oz)
Qualicum Bay scallops – 1 lb sliced
Fresh Savory Clams – 8 – 10 pieces
Fresh Shrimp – 1/2 lb
Clams – 1 can (6 1/2oz) chopped including juice
Onions – 1 cup, minced and saute
Potatoes – 5 Med, diced
Light cream – 2 cups
Milk – 2 cups
Butter – 2 tablespoons
Paprika – 1 teaspoon
Salt & Pepper – to taste

Cooking Method:

Sauté onions; add potatoes, salt, pepper and clam juice. Simmer until potatoes are done.

Add all your seafood, cream, and milk. Continue to simmer until hot. Do not boil.

If you have a crock pot transfer the chowder to the crock pot to keep it hot.

Sprinkle a bit of paprika on top.

Serve and Enjoy!

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Savory Baja Scallop Pumpkin Soup

What You Need:

Wild Baja Scallops – 1lb
Unflavored pumpkin puree – 1 can (15oz)
Chicken broth – 1 cup
Chives – 8, chopped
Chopped hazelnuts – 4 tablespoon
Corn Kernels – 1 cup
Extra Virgin Olive Oil – 1 teaspoon
Honey – 1 tablespoon
Salt & Pepper – to taste

Cooking Method:

Toast hazelnuts in oven (400°F for 10 minutes). Put aside.

Combine pumpkin, corn, honey, and broth in medium saucepan and heat the mixture on low.

Pre-heat a cast iron skillet or sauté pan over medium high heat.

Pat scallops dry with a paper towel then season with salt and pepper to taste. Add oil to the pan then add scallops. Cook for 2-3 minutes on each side until firm, browned and caramelized.

Pour soup into serving bowl, add scallops and hazelnuts and garnish with chives.

Serve and Enjoy!

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