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
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 –
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,
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 –
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 – 1 oz
Olive Oil – 2 tablespoons
Butter
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. Poach salmon fillets for about 10 minutes, until fillets
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 – 1
Garlic – 2 cloves
Cooking Method:
Preheat oven to 375 F.
Grease a
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 combine together, onion powder, garlic powder, paprika, lemon pepper and salt.
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 / tails on – 2 lbs
Skewers
Cooking Method:
In a medium
Latest recipes, Current Seafood Features and 7 Seas product updates!
We would like to hear feedback - please comment on our pages!
