This beautiful sharing meal is the epitome of spring — bright flavours, farmers markets, and of course, the long-awaited spot prawn season! Use the recipe below as a guideline only; you don’t have to use the same ingredients. Simply gather your favourite flavours (think: local veggies and sourdough bread, for example), and on your way home, swing by Finest at Sea and grab your live spot prawns! (Serves 4)
2x 150g portions of Wild BC Halibut, skin removed
200g Saltspring Mussels
1 bunch swiss chard, largest leaves possible
3 Tbsp + 1 Tbsp olive oil
2 shallots, thinly sliced (approx. ¾ cup)
1 Tbsp + 1 tsp crushed garlic
3 tsp kosher salt
2 cups sliced mushrooms
3 cups Finest At Sea fish stock
150g pappardelle
Zest of 1 lemon
1/3 cup chopped parsley
Pepper to taste
*4x 25cm lengths of butcher’s twine
Put on a small pot of water and bring to a gentle boil.
While water is coming up pull the stems off your swiss chard leaves and set aside.
Blanch the chard leaves for 30 seconds, then remove and cool quickly with cold water.
Discard the blanching water and refill the pot with fresh water for pasta cooking.
Cook pasta for 1 minute less than package directions, strain, rinse, toss with the remaining tablespoon of olive oil, and set aside.
Thinly slice the chard stems and set aside.
In a medium pan over medium heat, sauté the shallots in 3 tablespoons of olive oil until translucent.
Add 1 tablespoon of garlic and cook for 1 minute longer.
Add the mushrooms and chard stems, and cook until tender. Remove from heat and allow to cool.
Take the blanched chard leaves, divide them into 2, and lay them flat to create 2 sheets of leaves, about 3 times the size of each halibut portion.
If the leaves are smaller, overlap them to create 2 large sheets.
Divide the mushroom mixture into 3 parts.
Divide 2/3 of the mixture between the 2 chard sheets, top with halibut portions, and season generously with kosher salt and pepper.
Wrap the chard sheets around the halibut and tie each bundle with 2 pieces of twine. This can be done ahead and refrigerated until ready to cook.
Bring fish stock to a gentle simmer in a high-sided saucepan.
Season the stock with the remaining teaspoon of crushed garlic and another teaspoon of kosher salt.
Gently place the halibut bundles in the simmering stock and cook covered for 6-8 minutes, depending on fillet thickness.
If the stock level is low and doesn't cover the bundles, flip them halfway through cooking.
When the halibut is cooked, remove it from the stock and set aside.
Put the remaining third of the mushroom mixture in the stock with mussels and the par-cooked pasta.
Cook until mussels pop open.
Add lemon zest and parsley.
Serve in a bowl with all the broth, topped with poached halibut.
Ingredients:
1 large Albacore Tuna Loin
2 Tbsp Olive Oil
1 Peach - canned or fresh - peeled & diced
1/4 large Red Onion - diced
½ bunch Parsley – finely chopped
½ Tsp Salt
1 Chili Pepper - diced very fine (optional)
Directions:
Place frozen, vacuum packed Tuna Loin in a cold-water bath to thaw.
While Tuna is thawing, mix together all other ingredients in a small bowl and set this salsa aside in the refrigerator.
Once Tuna is no longer frozen, slice into large medallions, about 2 ½" thick.
Heat your grill to maximum - searing heat is best for Tuna.
Rub a little olive oil onto the outside of the Tuna Loin so that it doesn't stick.
Place Tuna rounds onto the grill and let cook for about 40 seconds.
Turn the Tuna over with tongs and cook a further 60-90 seconds.
Serve right away with the peach salsa on top.
Prep Time: 10 minutes/ Serving Size: 4 appetizer servings or 2 entrees
Ingredients:
2 tablespoons olive oil
½ lemon, juiced and strained
1 teaspoon white miso
2 tablespoons soy sauce
½ teaspoon wasabi paste
12 ounces sashimi grade tuna thinly sliced
Directions:
In a small bowl, whisk the olive oil, lemon juice, miso, soy sauce, and wasabi.
Place the Tuna in a high-sided baking dish. Pour the oil mixture over the Tuna and let sit at room temperature for 10 to 15 minutes.
Serve as an appetizer or on a salad.
Ingredients:
1 Sashimi Grade Albacore Tuna Loin
2 Tbsp Sesame Oil
½ Head Cabbage - shredded
2 Carrots - julienned
1 bunch Green Onion - thinly sliced
2 tsp Yuzu Juice
1 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 tsp fresh Garlic - minced
1 tsp fresh Lemon Juice
2 tsp Sesame Oil
½ tsp Cracked Black Pepper
Directions:
Heat skillet to high heat, then sear each side of the refreshed Tuna Loin for 20 seconds.
Remove Tuna from heat and wrap in plastic. Place in refrigerator until fully chilled.
While Tuna chills, prepare the sauce by whisking together yuzu juice, rice wine vinegar, soy sauce, garlic, lemon juice and sesame oil. Set aside a small amount for later.
Toss together in a large bowl cabbage, carrots, and green onions. Coat in the yuzu sauce, and place in small portions on plates.
Slice the Tuna into 1/4inch thick slices and arrange on top of the salad mixture.
Drizzle the sauce that you set aside on top of the Tuna slices, and enjoy!
Ingredients:
1 Sashimi grade Albacore Tuna Loin
½ cup Soy Sauce
2 Tbsp Brown Sugar
1 bunch Green Onions – chopped
3 Tbsp Orange Rind
1 Tbsp fresh Ginger – minced
2 Tbsp fresh Garlic – minced
2 Tbsp Lime Juice
1-2 Tbsp Sriracha Sauce – to taste (optional)
Dash of Sesame Seeds
Directions:
Mix together all of the ingredients except for the Tuna Loin.
Partially thaw Tuna Loin (leave frozen in the center).
Cut into 1 ½ inch thick medallions
Marinate Tuna in the sauce for about one hour in a freezer bag in your fridge.
Bring BBQ to a medium/high heat.
Sear tuna lightly on the outside or to about ½ inch into the tuna, turn over and repeat on the other side (leaving tuna raw in the middle)
Ingredients:
1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces
4 Scallions, chopped
2 Tbsp Fresh Mint Leaves, chopped
2 Tbsp Coconut Amino (Tamari as an alternative)
2 Tsp Sesame Seeds
1 Tsp Sesame Oil
¼ Tsp Fish Sauce
½ cup Fresh Lime Juice
Directions:
The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.
Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.
Ingredients:
1 Sashimi Grade Albacore Tuna Loin
1 cup Flour
1 cup Coconut Milk
1 Lemon wedge (1/8 of a lemon) - juiced
3 cup Panko Crumbs
4 Tbsp Garam Masala
Fleur de Sel
Black Pepper
Directions:
Handle the fish very gently as it can easily break apart.
Gently cut the Tuna in half-length wise (so it fits in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.
Whisk coconut milk and lemon juice together in a bowl.
Mix panko crumbs and Garam Masala together in another bowl.
Put flour into a third bowl.
Season Tuna with fleur de sel and pepper
Dredge in the flour.
Dip into the coconut mixture.
Finely coat the Tuna with panko. Heat oil in a pan over medium-high heat.
Sear each side of the Tuna until the panko turns golden brown on all sides.
Place Tuna onto a paper towel and pat away excess oil.
Let it set for a few minutes. Enjoy!
Ingredients:
12 fresh BC Spot Prawns
12 fresh Salt Spring Island Mussels
12 fresh Manila Clams
1 large Shallot, diced
2 stalks Green Garlic, sliced
1 bunch Swiss Chard roughly chopped
Handful or two of Cherry Tomatoes, halved
1 ear of fresh Corn on the Cob, shucked & boiled for 7-10 minutes, and cut from the cob
1 Bird's Eye Chili, seeds removed & finely chopped
1 small handful fresh Parsley, roughly chopped
2 Cups Dry White Wine.
1 Cup Coconut Milk.
2 Tbsp Curry Powder.
Pinch of Saffron Threads.
1 Lime for juice.
2 Tbsp Butter.
Kosher Salt & Fresh Cracked Black Pepper.
Some Fresh Baked Bread of your choosing (for serving).
Directions:
In a large sauce pan, melt 1 Tbsp of butter of medium heat. Once it starts to sizzle, add the shallot and garlic. Stir well.
Add the chard once it begins to get a little bit of colour on it. Cook for about 5 minutes, stirring regularly.
Next, toss in the tomatoes, corn, and chili. Stir.
Add the wine, coconut milk, curry powder, saffron, half the lime juice, and a good helping of salt and pepper. Stir well. Bring to a boil.
Reduce the heat to medium, toss in the Shellfish, stir, and cover. Cook for about 5 minutes or until the shells of the Mussels and Clams have opened and the Prawns are light pink.
Add the parsley and second tablespoon of butter.
Discard any Shellfish that didn't open during the cooking process.
Ingredients:
1 lb. BC Spot Prawn Tails - peeled
1 small package Pasta - your favourite long noodle
1 cup Heavy Cream
½ cup Parmesan Cheese - grated
¼ cup Butter
6 cloves Garlic - minced
Fresh Parsley - chopped
Salt & Pepper to taste
Directions:
Cook the pasta according to package directions, rinse in cold water to halt cooking and set it aside for later.
Heat the butter in a large saucepan and add the garlic. Sauté until golden brown.
Pour in the cream and lower the heat to a simmer.
Add the parsley and parmesan cheese and stir until cheese melts.
Stir in the BC Spot Prawn tails and cook for about 4 minutes, until tails are firm and slightly opaque in colour.
Toss your noodles with the sauce, season with salt & pepper, and serve with salad.
*Courtesy of Authentic Indian Cooking by Madhuri's Kitchen
Ingredients:
2 lbs. BC Spot Prawn Tails - peeled
1 Tsp Turmeric
4 Tbsp Clarified Butter
1 ½ Onions - coarsely chopped
3 Cloves Garlic - minced
1 Tsp Fresh Ginger – chopped
2 Tsp Fresh Coriander - chopped
½ cup Fresh Coconut - grated - remove rind
2 Tbsp Water
2 Tsp Tandoori Pepper Mix
1 ½ cups boiling Water
1 Tsp Salt - or to taste
Juice of 1 Lemon
Cilantro for Garnish - finely chopped
Directions:
Place peeled Prawn Tails and turmeric in covered containers and toss well to coat. Set aside.
Puree onions, garlic, ginger, coriander and coconut in blender. Add enough water to facilitate blending.
Heat butter in a saucepan and sauté prawns until colour changes, about 2-3 minutes. Remove from pan and set aside.
Add blended paste to pan and fry for 5 minutes, stirring constantly and sprinkling with a little water.
When butter separates from mixture, add prawns, boiling water, and salt. Reduce heat and simmer.
Add lemon juice and serve on a bed of rice, garnishing with chopped cilantro.
Ingredients:
3-4 lbs live BC Spot Prawns (or 1-2 lbs fresh tails)
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
4 Garlic Cloves thinly sliced
2 Jalapeno Peppers thinly sliced
¼ cup Flat Leaf Parsley
1 Lemon
Freshly cracked Black Pepper
Directions:
In a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté until the garlic starts to soften.
Turn heat up, add Prawns and jalapeños. Toss for 2-3 minutes, until Prawns are just opaque.
Add parsley, juice of lemon and freshly cracked black pepper. Serve immediately in a large bowl. Enjoy!
Ingredients:
1-pound BC Spot Prawn Tails
4 Garlic cloves - minced
1 bunch Chives - chopped fine
1 Tsp Sea Salt
4 Tbsp Butter - melted
Zest and juice of 1 Lemon
8 presoaked Wooden Skewers (soaking the skewers prevents
them from burning on the grill)
Directions:
Mix together all ingredients except BC Spot Prawn tails in a small bowl.
Pour most of the mixture into a freezer bag with a zip closure - set aside about 1 Tsp of this marinade for later.
Add the Spot Prawn tails to the bag with the lemon garlic marinade, and gently toss to coat.
Squeeze as much air out of the bag as you can and close the zipper.
Allow the Prawns to marinate in the refrigerator for about 30 minutes.
Remove the Prawns from the marinade and then arrange them on the skewers, piercing both the meat and the end tail section. 3-4 Prawns per skewer.
On a preheated grill, place each skewer so that the tails are lying on their sides.
Cook for about 1-2 minutes on this side, and while they are cooking, brush them with the leftover marinade.
Turn the Prawns over and cook for another 1-2 minutes.
Remove Prawns from the grill and serve on a platter with dishes of your favourite dipping sauces. We suggest garlic butter, chili mayo, or tartar sauce.
Ingredients:
3 Tbsp Canola Oil
½ lb Spot Prawn Tails
12-16 thin slices of Proscuitto
12-16 Basil leaves
1 cup Panko Bread Crumbs
½ cup Flour
2 Eggs whisked
Directions:
*For every ½ lb of Prawn tails, you get between 12 and 16 Prawns.*
First wrap each Prawn with one basil leaf then one strip of prosciutto. If the prosciutto slices are too big, you may need to cut in half lengthwise.
Put bread crumbs, flour and eggs in three separate bowls.
Coat the prawns with flour, then dip in the egg and coat with bread crumbs.
Heat oil in a nonstick pan at medium high. Cook the prawns about 2 minutes a side.
Serve immediately with your favourite side dish (i.e. salad)!
Ingredients:
1 Tbsp Olive Oil
2 Tbsp chopped Fresh Ginger
2 cloves Garlic, chopped
¾ Tsp Hot Red pepper flakes
1 lb BC Spot Prawns, peeled
1 Red Bell Pepper diced
1 Mango peeled and diced
1 Tbsp Soy Sauce
1 Tsp Toasted Sesame Oil
3 Green Onions chopped
½ cup Fresh Basil Leaves shredded
Directions:
Heat the olive oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes.
Cook and stir for one minute.
Raise the heat to high. Add red and green peppers and the Prawns and stir-fry for 3 minutes until Prawns are just opaque.
Add the mango and cook for another 30 seconds.
Remove from heat, and mix in the soy sauce, sesame oil, green onion and basil leaves.
Serve immediately.
Ingredients:
1lb Prawn tails or 1Kg box of whole Prawns
1 Tbsp Cooking Oil (corn, safflower or peanut oil, not olive oil)
3 Tbsp Green Curry Paste
2 cups Coconut Milk
2½ Kaffir Lime Leaves, torn
2-3 Fresh Red Chilies sliced diagonally
¼ cup Sweet Basil Leaf (optional)
1½ Tbsp Fish Sauce
1½ Tsp Sugar
Sweet Basil Leaves and Red Chili slices for garnish
Directions:
Peel 1lb tub of tails, or remove heads from whole Prawns and peel.
Heat cooking oil and the green curry paste over medium heat in a wok or sauté pan until fragrant.
Reduce the heat; gradually add 1½ cups of the coconut milk, a little at a time. Stirring until a film of green oil surfaces.
Add the Prawns and kaffir lime leaves, and cook for one minute until fragrant and the Prawns are cooked through.
Add the remaining coconut milk, season with sugar and fish sauce.
Sprinkle sweet basil leaves and red chilies over, then turn off the heat and remove from element.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.
Ingredients:
1 lb Halibut Fillet - skinned & cubed
1 lb Side Stripe Shrimp Tails - peeled
2 lb. Manila Clams
4 cups Finest at Sea Fish Stock
2 Tbsp Olive Oil
1 large Onion - diced
4 cloves Fresh Garlic - crushed
1 Tsp fresh Ginger - crushed
1 stalk Lemongrass - minced
½ Red Bell Pepper - diced
2 stalks Celery - diced
2 medium Carrots - diced
5 White Mushrooms - diced
2 Tbsp Fish Sauce
1 can Coconut Milk
3 Tbsp Red Thai Curry Paste
1 Tbsp Sesame Oil
8 oz Soba Noodles
Zest and Juice of 2 Limes
Cracked Black Pepper to taste
2-3 Red Thai Chilies -minced(optional)
2 Tbsp Fresh Cilantro - chopped
1 bunch Green Onions - chopped
Directions:
In a large pot, heat olive oil to medium and sauté onions, carrot, celery, ginger, mushrooms, lemongrass, bell pepper, and diced chilies. Cook for 5 min.
Add 1 Tbsp of the curry paste, stir into veggies and then add side stripe Shrimp, and cook for another 5 min.
Add fish stock and bring to a simmer. Then add garlic, lime zest, fish sauce and the remaining 2 Tbsp of curry paste. Cook for another 5 min.
Slowly stir in coconut milk and sesame oil. When fully blended, add the noodles, Mussels, Clams and halibut chunks. Cook until shellfish opens.
Just before serving, add cilantro and lime juice.
Ladle into bowls and garnish with green onions - Serves 6 - 8.
Ingredients:
5 lbs. Salt Spring Island Mussels
3 Tbsp Olive Oil (Extra Virgin is best)
5 cloves Garlic - minced
1 medium Onion - minced
¾ cup Dry White Wine
1 Tbsp Butter
½ bunch Parsley -chopped finely, keep the stems
½ cup Cream (we like whipping cream, but half and half is ok)
1 Tbsp Smoked Paprika
Directions:
In a large pot, heat olive oil on medium.
Add the onion to the olive oil and stir occasionally.
Mix in the garlic, and continue to cook until the garlic just begins to brown.
Gently place the Mussels in the pot, taking care not to crack them by dropping.
Add the parsley stems and the white wine to the pot and turn heat to high.
Steam the Mussels, shaking the pot frequently, for about 5-7 minutes. Mussels are finished cooking when the shells open - do not overcook.
Remove Mussels from liquid, and set aside in a large serving bowl.
Lower heat to medium, and reduce remaining liquid by half, stirring frequently.
Add butter and cream to the liquid in the pot and reduce until thickened slightly.
Pour thickened sauce over mussels and then sprinkle with the paprika and parsley.
Serve on a bed of rice or noodles, or with bread for dipping.
Ingredients:
1 ½ cups Dry White Wine
8 sprigs of Thyme
4 lbs. Clams scrubbed and rinsed
6 Tbsp Extra Virgin Olive Oil
2 medium Parsnips peeled and diced
6 thin slices Serrano ham or Prosciutto finely chopped
½ medium Red Bell Pepper diced
6 cloves Garlic smashed
1 Red Serrano or Red Finger Hot Chile split open lengthwise
½ teaspoon Sweet Smoked Paprika
6 thick slices Crusty Bread, toasted
Directions:
In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams.
Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl.
Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
In another large pot, heat oil over medium.
Add parsnips, bell pepper, ham, Chile, and garlic; cook, stirring occasionally, until golden brown.
Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes.
Add paprika, clam broth, and clams. Heat through and serve, with bread.
Recipe by Martha Stewart
Ingredients:
12 Qualicum Bay Scallops
2 Tbsp Olive Oil
½ Tsp Sea Salt
2 cups fresh or frozen Asparagus - chopped
¼ cup White Wine
½ cup Heavy Cream
4 cloves Garlic - sliced
2 Tbsp Fresh Parsley - chopped
Cracked Black Pepper
Directions:
Remove the abductor muscle from the Scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away.
Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.
Bring a pot of salted water to a boil and toss in the garlic and asparagus. Cook until tender, about 2 min.
Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process.
Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth.
Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.
Add olive oil to the hot skillet, and then gently place each Scallop into the pan.
Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed it’s golden brown crust.
Gently turn each Scallop over and sear for another minute.
Serve on top of the asparagus purée and add sprinkled parsley and cracked black pepper. Enjoy!
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