Recipes — Fish/Seafood

Maple Bourbon Salmon with Peaches & Greens Salad

Maple Bourbon Salmon with Peaches & Greens Salad

Maple Bourbon Salmon with Peaches & Greens Salad - A beautiful and light main course for a summer lunch. Or choose as a refreshing BBQ supper on a hot summer evening. Perfect patio eats, featuring our Bourbon Maple Balsamic and Cilantro & Red Onion Olive Oil. Tested at our BBQ Salads Cooking Class.

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Cedar Plank Trout

Cedar Plank Trout

Cedar Plank Trout - For the BBQ Class we used locally sourced, farm fresh trout from Watersong Farms in Warren, MB. It has a light buttery taste that was delicious and enjoyed by everyone! Tested in the BBQ Cooking Class.

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Salmon Roll Ups

Salmon Roll Ups

Salmon Roll Ups - Gluten-free, creamy, light and filling! This decadent and healthful main can also double as a gluten-free appetizer if you make them on the small side. Features our new Dill and Almond Pesto. Submitted by Steinbach staff, Josi Unrau.

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Tangy Shrimp Salad

Tangy Shrimp Salad

Ingredients: 1 lb. shrimp, peeled and de-veined 1 pint cherry tomatoes 1 cucumber, sliced into 1/2 moons 1 red, bell pepper, thinly sliced 4 scallions, sliced 1 jalapeno, seeded and chopped 4 Tbsp. Garlic Olive Oil 1 Tbsp. fresh lemon juice Instructions: Cook shrimp until bright pink, drain and cool. In a large bowl, toss. Add all ingredients. Let marinate for 5 minutes before serving.

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Crab and Tomato Salad with Lemon Aioli and Balsamic Reduction

Crab and Tomato Salad with Lemon Aioli and Balsamic Reduction

A rich and elevated crab salad that you can present as an appetizer! Features a balsamic reduction using either Traditional Balsamic or Bianco White Balsamic for a simply classic, but enhanced balsamic drizzle that will make your mouth water!

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Tarragon Shrimp Scampi

Tarragon Shrimp Scampi

Ingredients:4 Tbsp. Butter Olive Oil6 garlic cloves, sliced1 1/2 lbs. large shrimp, peeled and deveined2/3 c. dry white wine2 Tbsp. Tarragon Olive Oilsalt and pepper Instructions: Heat butter and oil in a skillet, add garlic. Add shrimp and cook until pink, about 2 minutes. Add wine and half of Tarragon Olive Oil, simmer until shrimp are pink. Stir in remaining Tarragon Olive Oil, salt and pepper to taste. * Tested in Holiday Entertaining Cooking Class

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Coconut Shrimp with Spicy Mango Sauce

Coconut Shrimp with Spicy Mango Sauce

Coconut Shrimp with Spicy Mango Sauce - We couldn't get enough of these shrimp at our Cooking Class and neither will you. Make sure you have enough made, they go fast! Featuring Garlic, Persian Lime and Chipotle Olive Oil and Mango White Balsamic. Tested in the New Year's Appy Cooking Class.

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Crab Cake Bites

Crab Cake Bites

Ingredients:Crab Cakes:1/4 c. mayonnaise1 egg12 soda crackers, crushed3 cans 4 oz. (120 g) crab pieces, well drained1/2 c. (125 ml) unbleached all-­purpose flour1/4 c. Harissa Olive OilGarnish:2 Tbsp. mayonnaise10 cherry tomatoes, cut in 3 slices30 mini fresh basil leavesBasil Olive Oil to drizzlepepper Instructions: In a bowl, combine the mayonnaise, egg, and crackers. Let rest for about 10 minutes. Add the crab meat and stir until it breaks into small pieces. Season with salt and pepper. Place the flour on a baking sheet or large plate. Set aside. With your hands, shape the patties using about 15 ml (1 tablespoon)...

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Grilled Pineapple and Shrimp Skewers

Grilled Pineapple and Shrimp Skewers

Grilled Pineapple and Shrimp Skewers - An easy hit you can keep coming back to knowing everyone will love! Featuring the Pink Grapefruit White Balsamic. Tested in a Private Cooking Class.

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Prairie Parmesan Shrimp

Prairie Parmesan Shrimp

Ingredients:14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)1 Tbsp. Medium Extra Virgin Olive Oil1/2 clove garlic, minced2 dashes sea salt1/4 tsp. creole seasoning (or try Old Bay Seasoning)2 dashes fresh ground pepper1/8 c. Panko breadcrumbs1 Tbsp. shredded parmesan cheese2 tsp. Butter Olive Oil Instructions: Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour. Preheat oven to 475 degrees.Add bread crumbs and parmesan to baggie and gently turn to coat. Arrange shrimp...

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Smoked Salmon Cream Cheese

Smoked Salmon Cream Cheese

Ingredients:2 - 8 oz. packages cream cheese, softened12 oz. smoked salmon, chopped3 dashes Worcestershire sauce2 tsp. Harissa Olive Oil (may adjust to taste)1 Tbsp. Dill Olive OilSaltwest Naturals Lemon Dill Infused Sea Salt1 tsp. Saltwest Naturals Roasted Garlic & Onion Infused Sea Saltchives, finely diced Instructions: In a medium sized bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, Harissa Olive Oil, Dill Olive Oil and sea salts. Mix well. Serve on crostinis, cucumber slices, crackers etc. Sprinkle on chives. *Served at Customer Appreciation Days

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Coconut Balsamic Prawns

Coconut Balsamic Prawns

Coconut Balsamic Prawns - Coconut-lovers will be in shrimp heaven with this simple recipe. Serve as an appetizer or an easy main over pasta drizzled with Lemon Olive Oil. Featuring the Garlic and Lemon Olive Oils, and the Coconut White Balsamic.

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Avocado and Tuna Tapas

Avocado and Tuna Tapas

Ingredients:1 - 12oz. can solid white tuna packed in water, drained1 Tbsp. Mayonnaise3 green onions, thinly sliced, plus extra for garnish1/2 red bell pepper, chopped1/2 tsp.Sicilian Lemon White Balsamic Vinegarblack pepper to taste1 pinch Saltwest Roasted Garlic Sea Salt2 ripe avocados, halved and pittedDrizzle of Dill Olive Oil Instructions: Stir together tuna, mayonnaise, green onions, red pepper, and Lemon White Balsamic in a bowl. Season with pepper and garlic sea salt, then pack avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. *Tested in Finger Foods Cooking Class

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Fresh Spring Rolls with Thai Dipping Sauce

Fresh Spring Rolls with Thai Dipping Sauce

Ingredients:6 spring roll wrappers (available in Asian markets)12 med. shrimp, cooked and shelled1/3 c. Cilantro & Red Onion Olive Oil1 c. shredded butter leaf lettuce1/2 c peeled, seeded and chopped cucumber1 med. carrot, juliennedMango White Balsamic VinegarDipping Sauce:1 Tbsp. light soy sauce1 Tbsp. Honey-Ginger White Balsamic Vinegar Instructions: Toss shrimp with Cilantro & Roasted Onion Olive Oil. In a bowl of cool water, soak a wrapper until pliable. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Drizzle Mango White Balsamic over the ingredients. Fold over each end of wrapper and tightly roll...

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Shrimp Cocktail with Cocktail Sauce

Shrimp Cocktail with Cocktail Sauce

Ingredients:2 lb. (16-20 or 21-25) prawns1 whole onion1 stalk celery1 carrot1 bay leaf5 peppercorns1 lemon   For the Sauce:3 Tbsp. Honey Horseradish Mustard1 c. ketchup1 tsp. Harissa Olive Oil1 Tbsp. Sicilian Lemon White Balsamic VinegarInstructions:For the Shrimp:In a medium sauce pot fill halfway with cold water. Add celery, carrot, onion, bay leaf, peppercorns and lemon. Bring to a boil. Simmer for 20 min. Bring back to a boil and add shrimp, 8-10 at a time. Turn to medium and cook for 6-8 minutes or until shrimp is done. Cut 1 shrimp in the thickest part if it’s opaque shrimp is...

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