Gimli Fish Stores Winnipeg Recipes Online

Ingredients:

1 lb. Seatrade Scallops
¼  Cup butter
1  Small clove garlic, split
Salt and freshly ground black to taste
Lemon wedges

Procedure:

In a saucepan heat the butter and garlic slowly. Discard garlic. Add the scallops and cook five minutes. Season with salt and pepper and serve immediately with lemon wedges.

Serves 4.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

1 lg   Egg, lightly beaten
1 ½ c  Breadcrumbs, to 2c
32  Bay scallops OR 16 ocean
Salt and pepper
Flour for dredging
Oil for deep frying
Lemon wedges, garnish

Procedure:

If using bay scallops, leave whole. Ocean scallops cut in half. Season scallops with salt and pepper. Dredge in flour and coat with egg. Dredge in breadcrumbs. Deep fry 2-3 mins. Garnish with lemon.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

• Wild West Steelhead fish are a very healthy choice; analysis has shown our trout contains three grams of omega-3 fatty acids per 100 gram serving. This essential fatty acid helps protect against cardiovascular disease, certain cancers as well as rheumatoid arthritis and diabetes, and can actually lower cholesterol levels.

• A new study released by the University of Laval and the National Public Health Institute of Quebec has found farmed salmon and trout are just as healthy for you as their wild counterparts, containing as much, if not more, omega-3 fatty acids.

• The aquaculture industry in North America uses fewer antibiotics per kilo of finished product than any other agricultural livestock industry.

• Steel (scientific name – Oncorhynchus mykiss) is a member of the salmon family, very similar to a rainbow trout. Where a rainbow trout spends its entire life in fresh water, steelheads are equally at home in either fresh or salt water.

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• Fish are very efficient at gaining weight. Steelhead can put on a kilo of weight with just 1.2 kilos of feed.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Ingredients:

16    Fresh scallops
½     Cup tomato catsup
Salt and pepper
8    Strips of bacon, cut in half
2    Tbsp lemon juice

Procedure:

1. Wash and dry scallops.
2. Sprinkle lightly with salt and pepper.
3. Wrap a half slice of bacon around each scallop and fasten with o toothpick.
4. Broil four inches from heat for 10 minutes, or until bacon is crisp and scallop tender.
5. Serve with sauce mode by blending ½ cup tomato catsup with 2 tablespoons lemon juice. Salt and pepper to taste.

Makes 4 servings.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Ingredients:

7oz (220g)    Fresh pasta
2 or (60g)      Butter
1 tbsp (15 ml)     Oil
2 tsp (10 ml)       Shredded lemon zest
Cracked black pepper
10    Scallops
1 cup (240 ml) Chervil sprigs

Procedure:

1. Place Pasta into a saucepan of boiling water and cook for 4 to 5 minutes, or until aldente.
2. While pasta is cooking, melt the butter and oil in a frying pan over medium heat. Add lemon rind and pepper, and cook for 1 minute or until rind is soft. Add the scallops to the pan and cook for 20-30 seconds on each side or until sealed.
3. To serve, drain pasta and toss with the chervil. Top with the scallops and the lemon butter sauce

Serves 2

Note: This recipe is also great with prawns or cubes of salmon.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

1     lb scallops. fresh or thawed
½  Tsp ginger
2    Tbsp soy sauce
½  Tsp sugar
1    Tsp cornstarch
2    Tbsp oil
2    Cups fresh bean sprouts
1    Cup diagonally sliced celery
¼  Cup sliced green onion
Hot rice

Procedure:

1. Wash scallops, drain and pat dry.
2. Combine ginger, sot sauce, sugar and cornstarch.
3. Pour over scallops and marinate 15 minutes. Drain scallops well reserving marinade.
4. Heat 1 Tbsp oil in a wok or frying pan. Add scallops and stir fry 4 to 5 minutes. Remove and set aside.
5. Heat remaining oil and stir fry been sprouts, celery and onion just until tender crisp.
6. Add scallops and reserved marinade. Cook, stirring constantly, until slightly thickened.

Serve over hot rice.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Discard any mussels that do not open when cooked.

1.Appetizer Mussels

Purée ½ cup drained pimentos with dash of hot pepper sauce. Steam 1 lb (500 g) mussels just until open. Remove and discard top shells. Place bottoms holding mussels on a platter. Spoon I tsp pimento sauce on top of each mussel. Sprinkle with chopped fresh basil or parsley. Makes 24 appetizers.

2.Mussels With Shallots & Wine

In a large saucepan, combine 1 ½ cups white wine with 3 tbsp chopped shallots, ¼  cup chopped fresh basil and generous pinch of cayenne. Boil gently, uncovered, 5 minutes. Cook over medium heat until sauce is reduced to ½ cup, about 4 minutes. Stir in 2 tbsp unsalted butter. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 to 10 mm. Serves 3.

3.Herbed Italian Mussels

In a large saucepan, combine 19-oz can undrained Italian-stewed tomatoes with ½ cup white wine, ½   tsp hot red pepper flakes and ½ cup chopped parsley. Boil, uncovered, stirring often, until thick. Add 3 lbs (1.5 kg) mussels. Cover. Cook over medium heat, stirring once, until mussels open, 8 to 10 mm. Serves 2.

4.Microwave Mussels

Arrange 1 lb (500 g) mussels around outside of a microwave-safe dish that is at least 12 in. (30 cm) wide. Cover and microwave, on high, until mussels open, about 3 to 4 mm. Serves 1.

5.Mussels With Fresh Tomatoes

In a large saucepan, combine ½ cup white wine, 1 tbsp chopped garlic, 3 chopped tomatoes, 3 sliced green onions and 2 chopped seeded jalapeños. Boil gently, uncovered, 5 minutes. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 mm. Sprinkle with parsley. Serves 3.

6.Mussels & Rice

In a large saucepan, combine 28-oz can undrained diced tomatoes with 1 cup white wine, ½  cup instant rice, 1 tsp dried basil and 1 tsp salt. Cover and bring to a boil. Reduce heat to medium low. Cook, stirring often, until rice is tender, 5 to 10 mm. Add 3 lbs (1.5 kg) mussels. Cover, cook over medium heat, stirring several times, until mussels open, 8 to 10 minutes. Serves 3.

7.Portuguese Mussels

In a large saucepan, combine 1 chopped Spanish onion, 1 tbsp chopped garlic, 2 smoked sausages, cut into julienne strips, and 1 cup white wine. Boil gently, covered, 10 minutes. Stir often. Stir in 3 cups sliced Swiss chard and 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring several times, until mussels open, 8 to 10 minutes. Serves 3.

8.French-Herbed Mussels

In a large wide saucepans combine 1 large chopped red onion with 1 cup white wine, 3 tbsp minced garlic, 2 tbsp balsamic vinegar and 1 tsp dried tarragon. Boil gently, uncovered, 5 mm. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 to 10 minutes. Serves 3.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

This halibut, which is baked in the oven, gives you an easy way to enjoy the delicious combination of flavors and healthy benefits of halibut and fresh herbs. It is a wonderful way to have a light sauce for your fish with a lot of flavor and minimal effort. This dish is so easy and simple that the key to its success is fresh ingredients. Dried herbs will not work for this recipe.

Ingredients:

1 ½    lbs halibut steaks cut into 8 pieces
¼    cup chicken stock or vegetable stock
2    tablespoons lemon juice
3    medium garlic cloves, pressed
2    tablespoons capers
2    tablespoons chopped fresh parsley
1    tablespoon chopped fresh tarragon
1    tablespoon chopped fresh chives salt and pepper

Procedure:

1. Preheat oven to 450.
2. Place the fish in a baking dish just large enough to hold them.
3. Mix remaining ingredients well in a bowl and pour over fish.
4. Cover and bake until done, about 15 minutes; don’t overcook.
5. Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist.
6. Remove from heat just before it is done to your liking, as it will continue to cook.
7. Serve at once, pouring the pan juices over the fish.

Makes 4 servings

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Thaw before using. Do not refreeze before cooking. These delicate boneless morsels may be used in appetizers, salads, and chowders or they may be marinated or poached for use in a special entrée. Use walleye/pickerel cheeks in any recipe calling for scallops or one of the following:

Stir Fry:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) hot oil flavored with a few drops of sesame oil 5 ml (1tsp) shredded fresh ginger for 3-4 minutes. Add 250ml (1 cup) each of snow peas and bean sprouts and 10 ml (2 tsp) each of light soy sauce and Chinese cooking wine. Cook together 2-3 minutes until done.

Sauté:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) melted butter for 3-4 minutes until done. Season lightly with salt and pepper and serve with melted butter (flavoured with garlic or your favorite herbs).

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

In summer, everything tastes delicious on the barbecue and these salmon steaks are no exception, especially when they’re basted with a flavorful her butter.

Ingredients:

¼ cup (50 ml) butter
2 green onions
¼ cup (50 ml) chopped fresh chives
¼ cup (50 ml) chopped fresh parsley
4 Salt and pepper salmon steaks (each about 1 inch/2.5 cm thick)

Procedure:

1. In saucepan over medium heat, combine butter; onions, chives, parsley, and salt and pepper to taste; heat until butter has melted.
2. Place salmon on grill 4 inches (10 cm) from medium-hot coals; cook, basting with butter mixture and turning once, until fish flakes when tested with fork, about 10 minutes per inch (2.5 cm) thickness of fish. Serve immediately.

Makes 4 servings

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com