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Recipes

Crocktober: Simple Seafood Chowder

BT Calgary | posted Friday, Oct 23rd, 2015

This chowder is about as easy as it gets to make. It has a nice rich flavor and is loaded with seafood. In this recipe I use canned seafood and you can also substitute any other canned fish or seafood you have on hand into this recipe. Even tuna is nice in this chowder.

— Courtesy Theresa Toth

Ingredients:

  • 2, 170 gram cans of crab meat with juice
  • 2, 142 grams cans of baby clams with juice
  • 2, 540 ml cans of potatoes with juice
  • 2, 354 ml cans of evaporated milk
  • 2 cups raw shrimp, shells removed
  • 2 cups barbecued salmon, skin removed
  • 2 tablespoons dried onion
  • 2 teaspoons celery salt
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • Pinch of cayenne
  • Fresh Pepper to taste

Directions:

  1. Crock pot: Set the heat on your crock pot to low and add all the ingredients except the shrimp and BBQ salmon. Cover and simmer for 6-8 hours. This will become the broth for your chowder.
  2. Uncover and discard bay leaves. Add the shrimp and the salmon, breaking up any large pieces with a fork. Do the same with the potatoes which should be soft.
  3. Cook for an additional 5 minutes until the shrimp are pink and the chowder is nice and hot.

Enjoy!

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Fish Tacos with Watermelon Radish Slaw

BT Calgary | posted Friday, Jun 5th, 2015

Fish Tacos with Watermelon Radish SlawFish Tacos

Fish can be grilled, broiled, pan-fried or even planked to make summery fish tacos, topped with crunchy slaw studded with juicy watermelon. If you plan to plank your fish, you’ll need a food-grade plank; soak it in the sink (under a pan or other weight to keep it submerged) for at least an hour, or overnight. Adapted from watermelon.org.

Fish:
1 lb tilapia, whitefish, or salmon
3 Tbsp lime juice
1 Tbsp olive oil
1 tsp honey
1 garlic clove, crushed
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Slaw:
1 cup shredded cabbage
1 cup shredded or julienned radishes
1/3 cup Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp cider vinegar
salt to taste
1 cup seedless watermelon, finely diced
3 Tbsp chopped cilantro

small fresh corn or flour tortillas

Place fish in a freezer bag with the remaining ingredients; seal, gently shake to coat the fish completely, and let marinate at room temperature for 20 minutes.

To plank your fish, soak a food-grade cedar plank for at least an hour, then place it on a preheated grill until it starts to smolder; place the fish on it and cook for 20 minutes, or until the edges flake with a fork. Have a spray bottle of water on hand to catch any flare-ups. Alternatively, place on a parchment-lined baking sheet and roast for 10 minutes at 425F, or cook in a cast iron skillet on the stovetop or on the barbecue until the fish is just cooked through.

Wrap tortillas in aluminum foil and place on the shelf of the grill, or on a side that’s not on but is warm. (Alternatively, toss them in a warm oven for a few minutes. This will make corn tortillas more pliable.)

Meanwhile, toss the cabbage and radishes with the yogurt, mayonnaise, lime juice, vinegar and salt to taste. Add the watermelon and cilantro and gently toss to combine.

Flake the fish and use it to fill warm tortillas; top with slaw and serve immediately.

Serves 4-6.

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Cured Coho Salmon

BT Calgary | posted Monday, Nov 3rd, 2014

Scallopsby Chef Steve Lepine
SERVES 4

Ingredients

  • Salmon, fresh or frozen 1 lb 454 g

Dry Rub:

  • Kosher salt 1 cup 250 ml
  • Sugar 1 cup 250 ml
  • Wet Rub:
  • Mustard, grainy 1 tbsp 15 ml
  • Tarragon, fresh or dried 2 tbsp 30 ml
  • Brandy 2 tbsp 30 ml
  • Black pepper 1 tbsp 15 ml
  • Lemon zest, fresh 2

Method

  1. Start by descaling salmon. Keep skin on salmon and remove all bones. Place onto a clean baking sheet.
  2. Mix sugar and salt together. Set aside for later.
  3.  Mix grainy mustard, brandy, tarragon, black pepper, and lemon zest.
  4.  Place wet rub onto the flesh of the salmon. Do not worry about the skin side.
  5.  Place the dry rub to the top and sides of salmon.
  6.  Make sure the salmon is completely covered with the dry rub. Do not worry about the skin. Wrap tightly with saran wrap and place into fridge.
  7. Let salmon cure for 24 hours in the refrigerator.
  8.  Thinly slice on the bias or cut into thin strips and enjoy..
  9. Salmon should be firm to touch. Rinse with cold water to remove

 

TIP
• Feel free to use either fresh or frozen salmon. I like to use frozen salmon only on a few occasions,
one being curing. The texture of the fish is a little more dense and is easier to slice.
• Dish is great served over warm or chilled potato salad, with eggs, on blinis, and with pickled beets.

 

•| wine recommendation: Rosé! Rosé! Rosé! Try Lacrimarosa from Mastroberardino, rich and pink in color, rich texture and soft tart fruit will be sure to balance the many layers of this Canadian favorite.

 

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20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014

 

Seafood Curry

Ingredients

  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water

Method

  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.

Curry

Rice

Ingredients

  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste

Method

1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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Grilled BC Salmon

BT Calgary | posted Friday, Jul 25th, 2014

salmon resized
with miso maple glaze and spring asparagus
 
Ingredients
 
  • 4 x 5 oz. salmon fillets
  • Canola oil
  • Salt and pepper to taste
  • 4 oz. miso paste
  • 2 oz. maple syrup
  • 1 oz. hot water
  • 1 pound fresh asparagus spears
  • 2 Tbsp. canola oil
  • Salt and pepper to taste
  • Juice of one lemon
Directions
1)     Rub the fish with oil, salt and pepper
2)     Place the fish on a hot grill and cook for 6-8 minutes flipping once
3)     Meanwhile, in a small pot combine the miso, maple and hot water and reduce on low heat by 1/3
4)     Once the salmon is just about cooked, brush with the glaze and remove from the grill
5)     Oil the asparagus spears lightly and season with salt and pepper
6)     Place the spears onto the grill and cook until tender
7)     Remove onto a serving platter and squeeze the lemon over top of it
8)     Place the glazed fish on top of the asparagus and serve immediately
9)     The fish should be cooked medium, and have a bright red center
Courtesy Chef Kyle Groves, Catch & The Oyster Bar

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