Seafood Recipes


Ingredients for 4 portions:

4 salmon fillets (7ozeach)

1/2 cup dry white wine,
1 cup water,
1/2 teaspoon salt,
1 handful julienne vegetables mix
(peppers, carrots, celery, zucchini),
8 asparagus spears,
1 tarragon sprig,
a few rings of white onion,
a few leaves of cilantro,
1 sprig parsley,
the juice of 1/2 lime.

Recipe: Put all the ingredients, except salmon, in a large heavy skillet and bring to a boil. Add the salmon fillets and reduce the temperature to simmer. Cover the skillet with a lid and poach the salmon fillets for about 7 minutes or until the desired tenderness. When ready, remove the onion and the fresh herbs from the broth.

Share the julienne vegetables in four bowls and place the salmon fillets over them. Pour the poaching liquid over the salmon and decorate the plates with a slice of lime and a few balls of cantaloupe. You can cut the cantaloupe balls with a small butter scoop.

This is a great tasting low-calorie and low-fat recipe, full of vitamins and Omega-3.

Seafood Recipe #2 – Salmon and Peppers In Soy Sauce

(Recipe Serves 6)

1 pound salmon steaks, skinned and cut into 18 cubes,
5 tablespoons Soy Sauce,
3 tablespoons sweet sherry,
1 ¼ tablespoons sugar,
3 tablespoons oil,
1 large red pepper, seeded and cut into

Place salmon cubes in shallow dish. In a small bowl mix soy sauce, sherry and sugar together until sugar dissolves; pour over fish. Marinate for 10 minutes, turning fish cubes occasionally. Heat oil in wok or deep skillet. Drain fish, reserving marinade; add fish and red peppers to pan and stir-fry for 2 minutes. Pour reserved marinade into pan, cover and simmer for 3 minutes. Place fish and red pepper mixture in serving dish; serve with rice.

Vancouver Island Seafood Recipe #3 – Savory Grill Halibut

(Recipe Serves 4)

2 cloves garlic, peeled and minced
Salt and pepper to taste,
Juice of 1 lemon,
½ cup olive oil
1 tablespoon soy sauce
4 halibut steaks
¼ cup chopped parsley

Preheat broiler. Place garlic, salt, pepper, juice of ½ lemon, olive oil, and soy sauce in bowl; mix well. Brush both sides of halibut steaks with olive oil mixture. Place fish on preheated broiler pan. Broil for 4 to 6 minutes. Turn fish over and broil for 4 to 5 minutes more; brush several times with olive oil mixture. The fish is cooked when you can pull out center bone easily.

To serve, place fish steaks on serving platter; sprinkle with remaining lemon juice and parsley.

Vancouver Island Seafood Recipe #4 – Baked Red Snapper

(Recipe Serves 10)

1 (5 pound) red snapper, cleaned and boned
1 teaspoon salt
1 pound cooked shrimp, shelled and de-veined
1 egg
1 cup light cream
½ teaspoon anchovy paste
Salt and pepper to taste
Paprika to taste
1 cup sherry

Preheat oven to 350 degrees.

Rub fish with salt. Put shrimp through grinder or chop finely in food processor. In bowl, beat egg and 1/2 cup cream together. In separate bowl, combine shrimp and anchovy paste; season with salt, pepper, and paprika. Stir into egg and cream mixture. Add sherry; mix until smooth paste forms.

Place shrimp mixture inside fish; fasten closed with skewers. Place in baking dish; pour remaining cream on top. Bake for 4 hours, or until fish flakes easily when tested with a fork.