How to Cook Salmon - click here

Crab Fettuccine
1 lb fettuccine
3 strips bacon, minced
1 sm onion, chopped
1 red pepper, finely diced
1 tsp ground coriander
2 c heavy cream
2 lb Chilean Rock Crabmeat
3 T chopped parsley

Boil pasta in a large pot of salted water, reserving a few T of the cooking liquid before draining. While the pasta is cooking, saute the bacon in a large skillet until crisp, then add the onion and red pepper and cook until soft. Stir in coriander, cook 1 minute. Add the cream and simmer until reduced by half. Add the crabmeat, then the drained pasta and reserved cooking liquid. Cook until crab is warmed then add parsley and serve.

White Fish with Lemon Brown Butter

1-1/4 lb cod, snapper or halibut
2 T flour
3 T butter
1 shallot, thinly sliced
1/2 c water
juice of 1 lemon
2 T chopped parsley

Preheat oven to 250 F. Cut the fish into 1 inch strips and dredge in flour until evenly coated. Heat 1 T butter in large saute pan over medium heat. When the butter is beginning to brown, turn the heat to high and add the fish. Sear until slightly browned, then flip and cook a further 3 minutes. Transfer to a serving platter and place in the oven to keep warm.
In the same pan add the shallot and 1 T butter. Saute until soft then add the water and lemon juice and bring to a boil. Remove from heat and add the parsley and remaining butter. Season and spoon over the fish. Serve immediately. Easy and fast!


Bacon wrapped Halibut
(kids love this easy dish!)

4 - 5 oz halibut portions
8 strips of bacon

Preheat the oven to 275F. Season the fish lightly with salt & pepper. Wrap each piece with 2 slices of bacon, securing with toothpicks if necessary. Place in a cold, dry saute pan over medium heat and cook until bacon is crisp on one side. Flip and place in oven for approx. 10 minutes. Delicious with oven baked yam wedges or a beautiful seasonal salad of fresh tomatoes and basil.


Halibut en Papillote

Zest of 1 lemon
Halibut portions
Juice of one lemon
Parthena Olive OIl
Sliced Shallots
Minced Parsley and Chives
Ground black pepper

Cut parchment paper to cover each piece of halibut as a package (folded in half). Place a piece of fish on each piece of parchment and cover with remaining ingredients. Starting on one side begin folding and pleating the paper to form a sealed package.  Preheat oven to 400 F (200 C). Place the packages on a cooking sheet in the preheated oven, and bake until puffed approx 15 minutes. Serve with Parslied rice or potatoes.  YUM!


 Bengali Blackened Salmon

Make this easy spice mix ahead and then quickly coat the fish and fry for a delectable entertaining meal. Combine: 2 tsp cumin, 2 tsp coriander, 1 tsp garlic, 2 T paprika, 1 tsp red pepper flakes, 2 tsp ground ginger, 1 T sea salt. Skin the sockeye then coat both sides with the spice mix.  Let sit 30 minutes. Heat frying pan to high heat, add a little oil and place fish in pan. Cook 2 minutes and then turn fish over and cook 2 more minutes…. Don’t touch it! Serve with lime wedges.  This is also a fabulous appetizer if cut into cubes!

Maple Salmon
1/4 C maple syrup
2 T soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 lb sockeye or red spring

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 F (200 C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Easy Baked Salmon

PREHEAT oven to 450F. Line a large baking sheet with parchment or foil. Toss 2 zucchinis, cut into 1/2-in. rounds, with 1 pint cherry tomatoes, 500 g halved baby potatoes, 1/4 cup pitted black olives, 2 T olive oil, 1 T herbes de Provence and 1/4 tsp salt on prepared sheet. Bake in centre of oven for 15 min. PAT a 500-g salmon fillet dry with paper towels. Sprinkle with 1/2 tsp herbes de Provence and 1/4 tsp salt. Season with fresh pepper. Remove baking sheet from oven. Stir vegetables and move to edges of sheet. Lay fish in centre. Continue baking until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 8 to 10 more min. Serve with lemon wedges (courtesy of Chatelaine magazine)


Grilled Fish Kabobs with Mango-Lime Mayo

1/2 c mayonnaise
1/2 C fresh mango puree
1T grated ginger
2 tsp minced garlic
1-1/2 tsp lime zest
1 T lime juice
1/2 c chopped cilantro
salt & pepper

Mix everything together - season with salt and pepper to taste.

1/4c orange marmalade
1/2 c fresh orange juice
1 lb skinless halibut, cut into 1 inch cubes
2 T oil
salt & pepper

Soak 16 wooden skewers. Warm the marmalade and juice in small saucepan over medium heat. Bring to a simmer then remove and set aside. Coat the fish with oil and season with pepper. Place 2 or 3 pieces of fish on each skewer. Refrigerate until ready to grill. With the barbeque at 400F brush the skewers with the sauce, season with salt and grill 1 minute per side. Serve with mayo. (serves 4)


Yogurt marinated Fish

1 c greek style yogurt
2 T sherry vinegar
4 T olive oil
1 T coriander
1 T smoked paprika
1 T salt
1-1/2 lb any white fish or salmon

Whisk together yogurt, vinegar, 2 T olive oil, coriander, paprika and salt. Place sturgeon in a large shallow baking dish and pour marinade over and turn to coat. Cover with wrap and refrigerate 36 hours, turning several times.
Grill in a medium barbeque, basting with yogurt mixture several times until done. To serve, drizzle with remaining olive oil.


Fish and Chips

2 lbs Halibut or Cod

1/3 c soy sauce
1/2 tsp red pepper flake
1/2 c fresh lime juice
2 T sweet rice wine
2 T rice vinegar
2 T brown sugar

1 egg
1 C very cold water
1/8 tsp baking soda
3/4 c flour

Chunk fish into 3 to 4 oz portions and marinade 45 minutes in sauce. Mix egg, water and whisk until frothy. Add baking soda and flour, beat. Dip fish in batter and fry in hot oil until crisp and golden approx 2 mins. Drain well on paper and finish in a 400F oven for 5 mins to cook sturgeon in the middle. Serve with chips. (yields 8 - 4oz pieces)


Baked Fish with Lemon Caper Sauce

2 lbs any white fish or salmon (also great with scallops and shrimp!)
salt & pepper
olive oil

Lemon Caper Sauce:
4 T butter
2 T lemon juice
zest of 1 lemon
1 T capers
1 clove garlic minced
1 T parsley chopped

Set oven to 350F. Coat sturgeon with olive oil, season with salt & pepper, place in baking dish and cover with foil. Bake 15 minutes or until cooked. Remove from heat and let rest, covered. Melt butter in fry pan over med/high heat. Add garlic, saute 1 minute. Add juice, zest and capers, saute 1 minute. Remove from heat, add parsley and stir. Place sturgeon on serving platter, spoon sauce over the fillets and serve. (yields 8 - 4 oz pieces)