Recipes — Fish/Seafood

Baked Cod

Baked Cod

Baked Cod - A light supper made fragrant and rich with both chopped garlic and the Garlic Olive Oil. The veggies blend nicely with the fish and the drizzle of Lime White Balsamic is exactly what's needed to finish the dish. Serve on a bed of brown rice if you need a starch to round out your meal!

Read more →

Salmon with Tangerine Balsamic Glaze

Salmon with Tangerine Balsamic Glaze

Salmon with Tangerine Balsamic Glaze - If you weren't a salmon lover before, you will be now. Absolutely delicious! Featuring our Blood Orange Olive Oil and our Tangerine Balsamic.

Read more →

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.

Read more →

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.

Read more →

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.

Read more →

Creole Shrimp

Creole Shrimp

Butter and Garlic compliment the sweet heat and acidity of this Louisiana-inspired recipe. Features our Butter and Garlic Olive Oils, as well as Cayenne Olive Oil for a touch of the signature heat of the south! Then the Chocolate Balsamic comes in for an unexpected depth of flavour! Tested in our Louisiana Cooking Class.

Read more →

Turkey Gumbo

Turkey Gumbo

Warm and inviting, this gumbo recipe is actually light on spicy heat, but heavy on aromatics and flavour. A very versatile recipe that you could take in many directions or keep clean and simple. Featuring the Garlic and Herbes de Provence Olive Oils, and a drizzle of Italian Herbs Balsamic. Tested in our Louisiana Cooking Class.

Read more →

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.

Read more →

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!

Read more →

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

Read more →

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.

Read more →

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)...

Read more →

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.

Read more →

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...

Read more →

Smoked Salmon Cream Cheese

Smoked Salmon Cream Cheese

Smoked Salmon Cream Cheese - So rich and creamy, such wonderful flavor! Featuring Harissa and Dill Olive Oils.

Read more →


Print Friendly and PDF