1Fish2Fish Fresh Seafood Market
20534 Fraser Highway
Langley B.C., V3A 4G3
Salmon Pasta Salad
|1 cup||Salmon, cooked and flaked|
|1 cup||celery diced|
|1 cup||carrots, diced and cooked|
|1 cup||peas, cooked|
|1 tbsp.||Onion, finely chopped|
|2 cups||macaroni, cooked|
|2 cups||Lemon juice|
Remove bones and skin from salmon and flake into small pieces.
Mix together in a bowl salmon, celery, carrots, peas, onion and macaroni.
Combine lemon juice, sugar and mayonnaise.
Pour mayonnaise mixture over vegetables, macaroni and salmon mixture; toss until combined. 4 servings.
Baked Apple Jelly Salmon
|1||3-5 lb. Salmon|
|¼ cup||butter (softened)|
Preheat oven to 350
Place salmon on foil. Spread softened butter on salmon, inside and out. Spread garlic on salmon, inside and out. Sprinkle pepper on both sides of salmon. Spread apple jelly inside the salmon. Wrap foil over salmon.
Bake at 350 for 30-35 minutes. Let sit 5 minutes.
Fillet of Sole and Salmon
|2||small fillets of Salmon|
|2||larger fillets of Sole|
|1 can||mushroom soup|
|few tbsp. White wine|
|1 tbsp.||or more lemon juice|
|salt and pepper|
|cheddar cheese, grated|
Roll up a small fillet of salmon inside each large fillet of sole. Place in casserole dish. Combine mushroom soup, wine, lemon juice, salt and pepper and pour over fish roll-ups. Top with grated cheese.
Cook, covered, in 350 oven for approx. 20 minutes. Sprinkle with parsley and serve over rice.
|2||Tuna Steaks, 1 inch thick|
|½ tsp.||Coarsely ground black Pepper|
|½ cup||chicken broth|
|1 tbsp.||Lemon juice|
|1 tbsp.||Country-style Dijon mustard|
|1 tbsp.||Finely chopped fresh chives|
Sprinkle both sides of tuna with salt and pepper. Heat oil in non-stick skillet over medium-high heat. Add tuna; cook until browned on both sides and just slightly pink in centre, about 8 minutes. Transfer tuna to platter.
To same skillet, add chicken broth and lemon juice. Heat to boiling. Remove from heat. Swirl in mustard and chives. Spoon sauce over tuna. Serve immediately. 4 servings.
|1 lb.||Halibut fillets|
|½||chopped sweet onion|
|Chopped fresh parsley|
|Salt and pepper as desired|
|1 ½ oz.||Ouzo liqueur|
|1 cup||feta cheese, crumbled|
Combine halibut fillets with tomatoes, onion and parsley in an 8inch by 8inch pan. Salt and pepper as desired. Sprinkle ouzo over the mixture, then top with feta cheese.
Bake for 20-25 minutes at 375-400 F.
Leftover juice can be used to top steamed rice. 2 servings.
|Dry white wine for marinade|
|Breadcrumbs for coating|
Cut halibut fillets into serving size pieces, and place in bowl. Cover them with dry white wine, cover and marinate for 2 hours. Then drain the fillets and pat them as dry as possible with paper towels. Roll each fillet in fine dry breadcrumbs and place them, single layered, in a shallow buttered baking dish.
|1cup||green onions (including some green),chopped Paprika|
Mix and spread over the fish, taking care to smooth right to the edges of the baking dish. Sprinkle the top with paprika.
Bake at 475 for 15 to 20 minutes. Dish will be golden brown and bubbly. 6 servings.
Citrus Garlic Prawns
|1 Tbsp.||Olive oil|
|¼ cup||chopped fine shallots|
|4 lrg||Minced garlic cloves|
|¼ cup||dry vermouth|
|Salt and pepper to taste|
|1lb.||Peeled and deveined Prawns|
Over medium heat, sauté shallots and garlic in oil until soft. Add citrus juices, vermouth, and salt and pepper. Heat until thickened, then add prawns. Quickly heat through until pink and covered with sauce. Finish off with 1 tbsp. Butter.
Garnish with fresh thyme and serve.
Spring Shrimp Salad
|2||cucumbers, peeled, seeded, and thinly sliced|
|2||green onions, chopped|
|1 tbsp.||Balsamic vinegar|
|1 cup||sour cream|
|1 cup||cooked shrimp meat|
|salt and pepper to taste|
Slice cucumbers, add salt, then drain in colander about one hour. In a salad bowl, place cucumbers and rest of the ingredients except lettuce leaves. Arrange lettuce leaves around large plate; pour cucumber mix in center. Put a few extra shrimp on top. Chill and serve. 4 servings.
Shrimp & Crab Dip
|1 10-oz.||10-oz. Can of cream of mushroom soup|
|1 8-oz. Pkg.||Philadelphia cream cheese|
|1 envelope||Knox gelatin|
|¼ cup||cold water|
|½ cup||finely chopped celery|
|½ cup||finely chopped onion|
|½ tsp.||curry powder (optional)|
|½ tsp.||minced garlic (optional)|
Heat soup (no milk or water added) and cream cheese until blended and just warm. Soak contents of gelatin package with ¼ cup of water for 5 min. Add gelatin to soup mixture, and then combine all other ingredients, stirring until well blended. Mixture can be left in a bowl or placed in a jelly mold. Refrigerate overnight.
To serve, remove from mold and place on a plate covered with lettuce. Serve with an assortment of crackers. Enjoy!
|2 tbsp.||Hard margarine(butter browns too fast)|
|1½ lbs.||Medium prawns(peeled & deveined)|
|½ cup||finely chopped onion|
|2 cups||Sliced fresh mushrooms|
|3 tbsp.||All purpose flour|
|2 cups||Chicken bouillon powder|
|1/8 tsp.||Garlic powder|
|1 tsp.||Parsley flakes|
|1 cup||Sour cream|
Melt margarine in frying pan. Add prawns. Stir-fry for 3-5 min. until prawns turns pinkish and curls. Transfer prawns to bowl. Add onion and mushrooms to frying pan with more margarine if needed. Saute until soft. Sprinkle flour over onion mixture. Add bouillon powder, salt, pepper, garlic powder, paprika and parsley. Mix well. Stir in water until it boils and thickens. Add prawns. Heat through. Stir in sour cream to heat but not boil.
Makes 4 servings.
Fried Prawns and Vegetables Teriyaki
|¼ cup||Cold water|
|¼ cup||Tempura batter|
|¼ cup||Yellow, red, green bell pepper|
|¼ cup||Carrot, turnip, leek|
|1 tsp.||Fresh chopped ginger|
|5 drops||Tabasco sauce|
|salt to taste|
Peel and devein the prawns. After dipping them in the tempura batter mix. Fry. Set aside.
Cut vegetables in thin strips and heat in oil with the ginger, the tabasco sauce and the teriyaki sauce.
Serve the shrimp over the vegetables.
Sour Cream Red Snapper
|2lbs.||Red snapper fillets|
|¼ cup||Parmesan cheese|
|¼ cup||bread crumbs|
|2 Tbsp.||Butter or margarine, for dotting|
Preheat oven to 350 F.
Rinse fish in cold water and pat dry with a paper towel. Arrange the fish fillets in a 9”by 13” baking dish that has been coated with non-stick vegetable spray; set aside.
In a medium-sized bowl, combine the sour cream, salt, garlic, paprika, and Parmesan cheese. Spread the mixture over the fish. Top with the breadcrumbs and dot with butter, Bake, uncovered, for about 20 minutes or until the fish flakes easily with a fork. 4 servings.
Florida Red Snapper
|2lb.||Fresh red snapper fillets|
|2tsp.||Grated orange rind|
|¼ cup||Grated onion|
Cut fish into 6 portions. Place in a single layer, well-greased baking dish.
Combine onion, orange and lemon Juice, orange rind and salt. Pour over fish; cover and place in refrigerator to marinade 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake at 350 for approx. 15-20 min. or until fish flakes easily with fork.
Makes 4 servings.
|1||small onion, chopped|
|1||small zucchini, sliced|
|1||stalk celery, chopped|
|3 tbsp.||olive oil|
|4||medium-size ripe tomatoes, peeled and chopped|
|½ cup||fish stock|
|1||garlic clove, crushed|
|1lb.||Red Snapper Fillets, cut into 1 inch cubes|
In large saucepan over medium heat, cook onion, zucchini, and celery in olive oil until tender-crisp. Add tomatoes, stock, sugar, rosemary and garlic. Bring to boil; cover and simmer 10 min.
Mix flour and water and add to contents of saucepan. Cook, stirring constantly, until sauce bubbles and thickens. Add snapper and cook over low heat until flesh is opaque and begins to open into flakes. Serve immediately with rice, pasta or potatoes. 4 Servings
|1||chopped green onions|
|1||diced celery stalk|
|2 cups||Mussel broth|
Cook mussels. Save liquid and strain. Sauté onions and celery in butter for 1 min., add flour, stir and add liquid from mussels.
Season with salt and pepper. Add mussels. Cook for 1 min., add cream. Sprinkle with parsley. Serve with hot rolls. 2-3 servings.
Mussels with Spinach
Steam mussels. Remove shells, sprinkle mussels with oil, parsley and salt. Garnish shells with cooked, drained and chopped spinach and return mussels to shell. Sprinkle with breadcrumbs. Dab with butter. Bake at 425 for 10-12 minutes. Makes an excellent appetizer.
Mexican Crabmeat Salad
|1 lb.||Fresh Dungeness crabmeat|
|2||limes, cut in half for juicing|
|2||jalapeno chiles, seeded and chopped (about 1 tbsp.)|
|¼ cup||finely chopped and loosely packed fresh cilantro|
|3 tbsp.||Finely chopped chives|
|2||ripe, firm avocados|
|2||red, ripe medium tomatoes|
|salt and fresh cracked peppers to taste|
Peel avocados and cut into ½-inch dice. Squeeze juice form ½ lime over avocados and sprinkle lightly with salt. Core, seed and cut tomatoes into ½-inch dice, squeezing remaining half lime over and lightly salting. Put crabmeat, juice of one lime, chillies, cilantro, and chives into a bowl. Add ½ cup mayonnaise and toss to combine, adding more to taste. Fold in avocados and tomatoes. Adjust seasoning, if needed, with salt and pepper. Serve on a bed of lettuce. 4 servings.
|½ tsp.||Black pepper|
|4 tbsp.||Chopped green pepper|
|4 tbsp||Chopped onion|
|½ tsp.||Finely chopped garlic|
|2 tbsp.||Lemon juice|
|1 tbsp.||Worcestershire sauce|
|1 quart||shucked oysters|
|Cracker crumbs for topping|
Melt butter in pan. Add flour and cook for 5 minutes or until dark brown, stirring constantly. Add paprika, salt and pepper. Cook for 3 more minutes. Add green peppers, onions and garlic. Cook slowly for 5 minutes.
Take from heat and add lemon juice, Worcestershire sauce, and oysters. Pour into a baking dish and sprinkle cracker crumbs over top. Bake in hot oven for approx. 20 minutes until golden brown on top. Serve over rice or pasta.
Basilic Oysters and Cherry Tomatoes
|1/3 cup||35% cream|
|2 tbsp.||White wine|
|2 tbsp.||Basil paste|
|1 tbsp.||Chopped grey shallot|
|1 tsp.||Lemon juice|
Open the oysters and pour the juice in a small pan. Heat gently to harden the oysters. Remove a slice from the top of the tomatoes, scoop out inside and place two oysters in each. Place in the oven at 275 F for 15 minutes. Meanwhile, boil the juice from the oysters, with the shallots, the lemon juice and the wine to reduce the volume to ¾. Add basil and the cream, boil and simmer for 3 minutes. Add the cold butter, stirring constantly, then serve with the cooked tomatoes.
Nova Scotia Scallop Chowder
|2 lbs.||Eastcoast scallops|
|1 ½ quarts||milk|
|butter(size of and egg)|
|salt and pepper to taste|
Melt butter in skillet and fry scallops on both sides. With a knife, cut scallops into small pieces, making sure they are well browned.
Meanwhile, cook potatoes and onions in lightly salted water until tender, but not mushy. Add scallops and milk and season to taste. Bring to just under the boiling point and serve hot with crackers or bread. 4 Servings.
Bacon Wrapped Scallops
Cut scallops in half. Rinse scallops then soak in some white wine and a little lemon juice for about 15 minutes.
Drain well. Cut the thick bacon slices in half crosswise, so you have two 2-inch long pieces. Wrap each half scallop with a half piece of bacon. Secure with toothpick.
Place on rack of a broiler pan. Broil about 4 minutes on each side until bacon and scallops are cooked.
Makes a fabulous appetizer.
Black Cod with Coconut-Curry Sauce
|1 tbsp.||Vegetable oil|
|1||med. Onion, thinly sliced|
|4||garlic cloves, minced|
|4 tsp.||curry powder|
|2||13 ½-to 14oz.cans unsweetened coconut milk|
|1 cup||chicken stock or canned low-salt chicken broth|
|2||med. Carrots peeled, cut into matchstick-size pieces|
|4||5-6oz. Black cod (Sablefish) not smoked|
|4||green onions, thinly sliced|
Heat oil in heavy med. saucepan over med. heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 min. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 min. Add carrots; simmer until crisp-tender, about 3 min. Remove form heat; keep warm.
Pre-heat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in centre, about 8 min. Transfer fish to plates spooning sauce over fish. Sprinkle with green onions. 4 servings.
Stuffed Calamari in Marinara Sauce
|1 Tbsp.||olive oil|
|4||chopped garlic cloves|
|3 cups||fresh breadcrumbs|
|1 ½ cups||chopped onions|
|salt and pepper|
|12||chopped squid tentacles|
|12||clean squid tubes|
To Make Stuffing
Sauté the onions and garlic in olive oil add squid tentacles to sauté. Add nutmeg, salt and pepper to taste, and pour in the breadcrumbs and let them absorb the fluid.
Stuff the calamari (squid tubes) loosely and fold the end, secure with toothpick. Place in refrigerator.
|8||roma tomatoes, coarsely diced|
|1 ½ cups||chopped onion|
|3||chopped celery stalks|
|1||chopped green pepper|
|½ cup||red wine|
|2||strips lemon peel|
|salt and pepper|
To make Sauce:
In a deep pan, sauté the garlic lightly in olive oil, and then add the onion. Cook until onions are translucent; then add celery, green pepper, carrots and parsley. Sauté for a few minutes and add tomatoes and tomato sauce. Add oregano, rosemary, salt, pepper and lemon peel. Pour in wine and beef stock. Let simmer for an hour.
When ready to serve dish, place the stuffed calamari in the sauce and cook no longer than 3-4 minutes. 4 servings
|juice of 1 lemon|
|1 tsp.||dry mustard|
|½ cup||buttered breadcrumbs|
Place sole fillets in a baking dish. Add salt, paprika and lemon juice to fish. Make white sauce, pour cooked sauce over sole fillets. Top with ½ cup buttered breadcrumbs.
Bake at 350 for approx. 20 minutes. Serve over a bed of rice. 4 servings.
|1 ½ cups||olive oil|
|6||garlic cloves, chopped|
|½ tsp.||hot pepper seeds|
|½ cup||chopped parsley|
Shuck the clams, saving and straining all the liquor, and chop the raw clams. Heat the oil with the garlic until garlic becomes blond; stir occasionally with a wooden spoon. Add the reserved clam liquor, stir well, then add the chopped clams and let all simmer for 3 minutes. Add the hot pepper seeds or several good shakes of crushed red pepper, and stir in the parsley. Serve at once over freshly cooked hot pasta. Makes enough sauce for 4 servings.
|1 ½ cups||heavy cream|
|1 egg||slightly beaten|
|2 cups||Parmesan cheese, grated|
|¼ tsp.||white pepper|
In a heavy saucepan, combine cream, butter egg, cheese, salt and pepper over medium heat. Whisk until Parmesan is melted. Set aside.
|½ lb.||Cleaned squid (calamari)|
|1 ½ lb.||Steamer clams|
|1 cup||white wine|
|1 ½ lbs.||Fresh Fettuccine noodles|
Bring white wine to a boil. Cook prawns in wine only until they are red on edges. Removing with a slotted spoon and set aside in a bowl. Boil scallops in wine, removing with slotted spoon, and set aside with prawns. Cook calamari in wine about one minute; set aside. Steam clams in boiling wine. Drain and set aside. Cook fettuccine until desired tenderness.
Reheat cream sauce. Toss together cooked pasta, seafood and cream sauce. Serve with steamed clams (drained) placed on top of fettuccine and seafood. 4-6 Servings.
Baked Fish Greek Style
|1 ½ lbs.||fish fillets (cod or snapper)|
|1lb.||Large prawns (peeled & deveined)|
|3 tbsp.||Flour (approx.)|
|2 tbsp.||Olive oil|
|2 cups||Crumbled feta cheese|
|1||Large onion, chopped|
|3||large minced garlic cloves|
|2||chopped yellow,orange or green peppers|
|1||28oz. Can tomatoes, undrained|
|1 can||pitted and sliced black olives, drained|
|1 tsp.||dried oregano|
|1 pinch||of hot pepper flakes and sugar|
|4 tbsp.||minced fresh parsley|
|salt and pepper to taste|
Cut fish in serving size pieces. Pat dry and dredge lightly in flour seasoned with salt & pepper. In large skillet, heat half of the oil over medium-high heat. Brown fish lightly on both sides. Arrange fish single layer in baking dish. Place shrimp over fish and sprinkle with feta cheese. Pour remaining oil in skillet and cook onion, garlic and peppers. Crush tomatoes and add to skillet. Stir in olives, oregano, pepper flakes and sugar. Bring to a boil, reduce heat and simmer, stirring often until thickened. Add parsley and salt & pepper to taste. Spoon over fish. Bake uncovered at 375 for 20-25 min. or until bubbling. 3-4 servings.
|4oz.||Mild goat cheese, or substitute cream cheese|
|½ cup||Parmesan cheese|
|1 tbsp.||Fresh tarragon, flat leaf parsley, dill, basil or rosemary|
|Juice of ½ lemon|
|Salt & pepper to taste|
Season mahi-mahi steaks lightly with salt and pepper and place in a shallow baking pan. Drizzle olive oil over and set aside. In a mixing bowl, combine the topping ingredients and mix well to produce a homogenous paste. Taste and adjust seasoning. If the mixture is too thick, add a little more mayonnaise and/or lemon juice. Top each steak generously with this paste and sprinkle each with some additional Parmesan cheese.
Bake in a preheated 350 oven for 15-20 minutes or more depending on the thickness. Makes 4 servings