Pacific Seafood Recipes

This page contains seafood recipes which utilize the types of fish found in the waters around Vancouver Island. Those of us who live on the coast are very lucky to have such a large selection of seafood available that we catch ourselves or get fresh from the local seafood market.

A shrimp salad.

Some of the recipes you'll see here were found in our local newspapers and magazines. Whenever possible I'll include the source of the recipe.

Prosciutto Wrapped Scallops with Pesto Mayonnaise

Scallops

This scallop recipe came out of the Times Daily Colonist from December 4, 2002.

Wrapping scallops in prosciutto offers a tastier and less fatty alternative to wrapping them in streaky bacon.

  • 12 large scallops, each cut in half
  • 12 paper-thin slices prosciutto, each cut in half
  • 1 cup mayonnaise
  • 1/4 cup pesto, homemade or store-bought
  • salt, pepper and lemon juice to taste


Preheat oven to 425 deg. F. Wrap each half scallop with a half piece of prosciutto. Place on non-stick or parchment paper-lined baking sheet. Bake 8-10 minutes, or until just cooked though. Make mayonnaise by combining remaining listed ingredients in a bowl. Serve mayonnaise alongside scallops for dipping.

Makes 24 pieces.

Note: Ready to use pesto is available in most supermarkets.
Recipe options: Scallops could be replaced with raw, peeled prawns with tail portion left intact. Cook for 6-8 minutes. Add a few crushed chillies to the mayonnaise if you would like to spice things up.

Here's a Thrifty Food's flyer recipe for crab, one of the only seafoods  you can get fresh any time of the year.

Black Bean Crab Stir-fry

The flavourful and pungent black bean sauce deliciously coats the crab.

Preparation time: 20 minutes
Cooking time: About 8 minutes
Makes: 4 servings

  • 1 tablespoon vegetable oil
  • 1 medium onion (halved and sliced)
  • 1 tablespoon chopped fresh ginger
  • 1/2 cup black bean sauce
  • 1/2 cup chicken or vegetable stock
  • 2 1 3/4 to 2 pounds cooked Dungeness crab (cleaned and cut into pieces)
  • 3 green onions (chopped)


Heat the oil in a large skillet or wok over medium-high heat. Add the onion and ginger and cook 1-2 minutes. Add the black bean sauce and stock and bring to a boil. Add the crab and toss to coat in the black bean mixture. Cover and cook 5 minutes, or until the crab is just heated through. Spoon the crab on to a serving platter, sprinkle with green onions and serve.


Add your favorite vegetables and rice and it sounds pretty good to me.

Uncle Cecil Saulnier's Appetizer

Although this recipe comes from the east coast of Canada, Vancouver Island has large mussels growing wild. We've picked them off the rocks on the west coast of the Island. I've eaten them several times over the years and have found them quite tasty.

Ingredients and Instructions: Coming from P. E. Island, famous for their mussels, and raised by a fisher family, these are yummy!
I prefer to use PEI mussels but New Zealand Green are also good. Because the PEI mussels are farmed, not wild, there is little cleaning required.

  • 24 medium mussels
  • 1/2cup virgin olive oil (extra virgin might overpower)
  • 3 tablespoons red wine vinegar, if using Balsamic reduce amount. Experiment with specialty vinegars.
  • 1 teaspoon capers, chopped if large
  • 1 tablespoon minced onions, not green scallions
  • 1 tablespoon minced pimiento or roasted red pepper
  • 1-2 tablespoon minced parsley
  • Sea salt and fresh ground pepper
  • 1 lemon in thin slice


Scrub mussels well and remove the beards.
Discard any that do not close tightly, set aside.

Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
Place one cup water in a frypan with the 2-3 lemon slices. Add the mussels and bring to a boil. Remove the mussels as they open; cool. Any that do not open discard.

Remove the mussel meat from the shells, reserving half the shells, and mix the meat into the vinegar mixture. Cover and refrigerate overnight.

Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.

Before serving, replace the mussels in the shells and spoon a small amount of the vinegar mixture over.

Serving on a bed of crushed ice is nice. Enjoy! This seafood recipe makes 16 - 20 servings.

Garlic Prawns

And here's a seafood recipe for tiger prawns that Cath sent from Australia. We'll just use our BC Spot prawns in this one.

Ingredients:

  • 1/2 cup olive oil
  • 1tablespoon Dijon mustard
  • 3 cloves of minced garlic
  • juice of 1 lemon
  • juice of 1 orange
  • 1 teaspoon dried basil or to taste
  • 2 tablespoons white wine (optional)
  • 30 tiger prawns, peeled and deveined


Directions:

  1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. cove, and let marinate for 1 hour.
  2. Heat an outdoor grill to high heat.
  3. Thread Prawns onto skewers. Grill for 3 to 5 minutes, turning once,until pink.

This seafood recipe serves 6.

More seafood recipes will be added over time. If you have a favorite seafood recipe of your own, please send it to us and we'll include on the website. Please use the form below.

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