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.
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.
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.
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.
The flavourful and pungent black bean sauce deliciously coats the crab.
Preparation time: 20 minutes
Cooking time: About 8 minutes
Makes: 4 servings
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.
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.
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.
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.
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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