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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
Live from the 7 Seas Kitchen: Belize Shrimp Mexican Style
Watch George show how easy it is to make a great dish in under 10 minutes! 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
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.
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 –
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
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
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
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
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
