Gimli Fish Stores Winnipeg Recipes Online

Bake, Broil, BBQ

Either fillet salmon for boneless fillets, cut salmon into steaks, or leave fish whole. Stuff with favorite wild rice recipe.
Mix together
¼ cup melted butter
2 tbsp fresh squeezed lemon
1 tsp chopped fresh dill
3 garlic pieces chopped fine
Spread over fish, brushing with mixture while cooking. When salmon light pink. Eat and enjoy.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

BROTH:

4-6 cups water
2 slices lemon
¼ – ½ cup white wine (optional)
1 small garlic clove, chop finely
2 large tomatoes cut into pieces
1 small bunch parsley, chop fine

Add jar of fresh oysters to broth (optional).lBring all to a boil 25-30 minutes on medium heat. Drop mussels into pot, steam until open. Broth is ready, dip baguette or French bread into the broth, eat mussels and enjoy.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

A. Pan Fry , Broil, BBQ

Peel off shell leaving 1ynche at tail, OR remove shell completely and butterfly.

B. Marinade For Black Tiger Prawns

3 tsbp olive oil
1 small garlic clove
2 tsbp white wine
2 tsp fresh squeezed lemon
Salt and pepper to taste

Marinade prawns in mixture for 3-4 hours in the fridge. Pan fry, broil, or BBQ until pink in color. EAT AND ENJOY.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

A. Broil in Oven

Use prawn marinade, substituting melted butter for olive oil. Baste lobster while cooking 6-10 minutes. Cook until the shell turns bright pink, lobster meat is light and fluffy. EAT AND ENJOY.

B. Cook in Boiling Water

Drop lobster in boiling water for 5-7 minutes. When shell is bright pink in color, lobster is finished cooking. Remove — crack shell, dip in melted butter with crushed garlic. EAT AND ENJOY.

C. Warp in Foil, Cook on BBQ (MED 375 F)

Peel back inside tail covering, pull back so lobster can butterfly when cooked. Wrap tails in foil, first baste tails with butter, crushed garlic, and white wine, turn every 5 minutes until light pink in color approximately 20-25 minutes. EAT AND ENJOY.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Here are the main characteristics of this outstanding high quality oyster:
• Very easy to open;
• Plump and fleshy;
• An outstandingly balanced saline taste;
• Taste, quality and plumpness of the flesh are constant regardless of the season;
• Packed with remarkable care to maintain maximum freshness;
• Harvested year-round, even through the ice of the frozen Bay, facing the Canadian weather.

The Village Bay Oyster is farmed in the East New- Brunswick, by Village Bay Sea products, a company established in the Richibucto-Village area since 1968. The Village Bay oysters are cultivated using up-to-date floating equipment. The use of this system, combined with the clean, rich and cold waters of the Bedec Bay, result in an incomparably tasting, textured and fleshy oysters.

The culture in suspension, a recent type of culture, gives the shell remarkable aspect and cleanness. This type of culture also provides a fleshier and plumper oyster, because the plankton on which it feeds is rather plentiful at the surface, while relatively rare on the bottom of the sea. You will notice that the Village Bay oyster is easy to open since its upper shell is thicker. On the other hand, the lower shell is remarkably thin, allowing a very precise and effortless opening.
Constantly looking to bring you exceptional products, Pec-Nord is trying to go beyond your expectations.

We invite you to contact us for further information and also for any comments that you might have regarding this product.
The Village Bay oyster is commercialized exclusively by Pec-Nord in Quebec and in Ontario.

1-866-653-7227

Sun Dried Tomato Halibut

Generously brush halibut with sun-dried tomato salad dressing. Broil or barbecue, about 5 minutes a side. Sprinkle with shredded fresh basil.

Teriyaki Orange Halibut

Place 4 halibut steaks or fillets on a foil-lined baking dish. Stir ¼  cup (50 ml) each teriyaki and frozen orange juice concentrate together. Brush over fish. Bake, uncovered, at 425F (220C) for 12 to 18 minutes. Brush often with sauce.

Baked Halibut with Red Onion and Dill

Coat 1 ½ lbs Halibut Fillets or Steaks with butter flavoured cooking spray. Place fish in baking dish. Mix ½ cup light mayonnaise, 1 tsp dried dill weed and 2 tbsp minced red onion; spread over halibut. Bake at 400°F for 15-20 minutes or until halibut flakes when tested with a fork.

Serves 6.

With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine.

1½ pounds skinless halibut fillet, cut into 4 equal pieces
2     teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into ¾-inch slices
1     tablespoon minced onion
1     tablespoon white-wine vinegar
1     tablespoon dry white wine
½   cup (1 stick) chilled butter, cut into 8 tablespoons
1     tablespoon chopped fresh flat-leaf parsley

Procedure:
1. Preheat oven to 500°. Pat halibut dry: rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
2. In a small bowl, toss zucchini with the remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven. rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
3. While fish roasts, combine onion, vinegar, wine, and ¼ cup water in a small saucepan: bring to a boil Reduce heat to medium; simmer until almost all liquid has evaporated. 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley, season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Makes 4 servings.

Note:KEEPING THE SAUCE WARM. The butter sauce will keep for no more than 30 minutes. If not serving immediately, place in a warm spot.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

A quick 2-hour marinade of maple syrup, mustard, and rum turns the salmon dark and glazes the flesh. Boneless sides of Atlantic farm-raised salmon are available everywhere year-round, they’re consistently good, and they can be prepared simply: roasted in a hot oven. You’ll need parchment paper for this recipe, available at some supermarkets or at specialty food shops.

Ingredients:

1 2-pound piece of boneless salmon (cut from the wide end of the fish)
¼ cup maple syrup
¼ cup rum
2 tablespoons Dijon mustard

Procedure:

1. Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.
2. In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.
3. Set the oven at 450°F. Line a rimmed baking sheet with parchment paper. Set the salmon on the baking sheet skin side down.
4. Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

No need to wait for summer to enjoy Pacific Salmon Teriyaki. It’s a favorite for all seasons, barbecued or prepared stove top.

Ingredients:

4          Salmon steaks

½ cup (125ml)  Brown sugar

¼ cup   (60ml) Soy sauce

¼ cup   (60ml) Water

2          (30 ml) Tbsp    Fresh lemon juice

Lemon slices

Procedure:

Heat brown sugar, soy sauce, water and lemon juice in a frypan large enough to hold the salmon steaks snugly. Boil, uncovered, stirring occasionally, until the sugar is melted. Add salmon steaks, reduce heat, and cover. Simmer salmon steaks for 5-6 minutes per side. Remove the steaks and keep warm. Boil the sauce until thickened, about 4 minutes. Serve the salmon steaks drizzled with sauce and garnish with lemon slices.

TO BARBECUE: – Prepare sauce as directed above. Marinate steaks in sauce for 10 minutes. Cook on a well oiled barbecue over medium-high heat for about 4-5 minutes per side.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Here are 10 fast ways to bring salmon steaks to the table with just enough gilding to compliment the fish’s satiny elegance.

1. Baked, Barbecued or Broiled Salmon

Buy salmon steaks or fillets 1 in. (2.5 cm) thick Cook 10 minutes. Lightly oil. Bake at 450°F (230°C) or barbecue or broil, 10 minutes, turning after 5 minutes

2. Honey-Ginger Glaze

Heat ½ cup orange juice, 1 tsp liquid honey and 1 tsp grated fresh ginger in a frying pan. Add 4 salmon steaks. Cover and simmer, 10 minutes, turning partway through.Remove salmon. Boil sauce until reduced by half. Pour over salmon.

3.Oriental Maple Salmon

Whisk 1 tbsp Dijon with 2 tbsp maple syrup and 2 tbsp soy or teriyaki sauce. Spoon half over 2 salmon steaks placed on a foil-lined dish. Bake, uncovered, at 450°F (230°C), 5 min. Add remaining sauce and bake another 5 min.

4. Baked Salmon Provencal

Blend ¼ cup white wine with 1 tsp olive oil, 1 large crushed garlic clove, ¼ tsp dried thyme and ¼  tsp dried tarragon. Pour over 1 or 2 salmon steaks and bake at 450°F (230°C), uncovered, 10 mm. Baste often.

5. Spicy Cajun

Stir 1 tsp chili powder with 1 tsp cumin, ¼ tsp cayenne and ¼ tsp garlic powder. Brush both sides of 6 steaks with oil. Sprinkle with seasonings. Broil 5 min. per side.

6. Salmon With Garlic Butter

Melt 2 tbsp butter in a frying pan. Add 2 small crushed garlic cloves, then 4 salmon steaks. Cook, covered, over medium-low heat, 5 min. Turn. Sprinkle with 3 sliced green onions. Continue simmering, uncovered, 5 more mm. Squeeze lemon juice over top.

7. Spinach and Shallots

Thaw, then drain 12-oz (400-g) pkg chopped spinach. Spread over bottom of a 9-in. (23-cm).pie plate. Sprinkle with 1 tbsp finely chopped shallots and pinches of salt and pepper. Top with 2 salmon steaks. Dot steaks with 1 tsp butter. Bake, covered, at 450°F (230°C), 15 min.

8. Salmon Steak Dress-Up

Lightly brush salmon steaks with olive oil. Grill 4 in. (10 cm) from broiler, 8 min. Turn. Broil 2 min. Spread 1 tbsp salsa and 1 tsp sour cream over each. Broil 4 more minutes.

9. Fast French Salmon Steaks

Stir 1 chopped jalapeno and ¼ tsp dried dillweed or 2 tbsp chopped fresh dill into 2 tbsp Dijonnaise. Spread over 2 salmon steaks. Bake at 450°F (230°C), 12 minutes.

10. Dijon-Honey Salmon

Stir 2 tbsp Dijon with 2 tsp liquid honey, ¼ cup sour cream and ½ tsp dried dillweed. Brush over 4 salmon steaks. Bake at 450°F (230°C), 15 minutes

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com