the best of the seven seas
Join us on Sunday May 30th, 2010 at our South Surrey Location (2990 152 St. just off Hwy 99). Fun for the whole family. For more more click here.
Special Guest Chef Ann Kirsebom will be on hand to cook our Farmed Belize prawns with her gourmet sauces from 12 until 4. Make sure you stop by and sample these fabulous prawns. For more on chef Ann and her gourmet sauces click here.
George is back with a great recipe for sockeye salmon. A great dish, simple to prepare, perfect for a BBQ with friends or a quiet dinner for two. Fresh Alaskan Sockeye is our Current Feature check it out here.
What You Need:
Fresh Alaskan Sockeye Salmon fillet – cut into portions
Cucumber – 1
Green Onion – 1
Fresh Dill – 2 tablespoons
Olive Oil – 2 tablespoons
Rice Vinegar – 2 tablespoons
Sea salt & cracked pepper – to taste
Half a Lemon
Cooking Method:
Heat grill so it becomes nice and hot. Cut sockeye fillet into portions. Rub olive oil on the fish and season with salt and pepper. Place salmon on grill skin side up.
Cut cucumber in half length wise and scrape seeds with spoon. Dice. Slice green onion.
In a bowl combine cucumber, green onion, Lemon juice, rice vinegar, Olive Oil, dill, salt and pepper to taste. Mix Well
Turn fish after 3 -4 minutes. Continue cooking skin side down for a further 3 – 4 minutes. Plate fish and top with cucumber dill salsa.
Serve immediately. Enjoy!
What You Need:
Belize Ocean Wise Prawn 31/35 size – 12 – 15, shell on
Garlic – 2 cloves, rough chopped
Sea salt & cracked pepper – to taste
Chilli pepper flakes
Cilantro – 1 handful, rough chopped
Tequila – 1 oz
Olive Oil – 2 tablespoons
Butter – 1 tablespoon
Half a Lime
Cooking Method:
Peel Prawns.
Heat pan to high add oil and garlic 20 seconds later add butter and Prawns, season with salt, pepper, chillis
Turn Prawns over, toss in some cilantro.
Toss the Prawns for 5 seconds, add tequila and light it
Pull off the burner and plate as soon as tequila flames are out, squeeze lime and more cilantro
Serve immediately. Enjoy!
Welcome to the new 7seas.ca. We hope to make the site a place for you to stop by and learn about and get ideas of how to integrate seafood in your lives. Seafood can be intimidating. One of the missions of 7seas.ca is to show you how simple cooking with seafood can be. George will be cooking up a storm in the 7seas test kitchen. The first recipe George has chosen is Belize shrimp Mexican style. Check it out for yourself here.
We also, aim to make 7seas.ca a place of learning. From the benefits of seafood to sustainability issues, they are all discussed and explained here.
What You Need:
Raisins – 5 Tbsp
Olive Oil – 75 ml
Onion – medium size, minced
Garlic – 2 cloves, minced
Tomatoes – 1 cup, diced
Pine nuts – 3 Tbsp
Capers – 3 Tbsp
Green Olives – 8 whole olives, pitted and ruffly chopped
Ahi Tuna Steaks – 2 lbs
Salt & Pepper – to taste
Cooking Method:
Soak raisins in warm water for 25 minutes. Strain from liquid & set raisins aside. Preheat oven to 400F.
Heat olive oil in a large saucepan over medium-high heat. Add garlic and onions to frying pan, saute until translucent and soft. Add raisins, capers, tomatoes, pine nuts and olives. Place lid over pan, reduce heat to medium and simmer sauce for 10 minute
Oil a baking dish. Season the Ahi Steaks with salt and pepper. In a frying pan, sear Ahi with oil or butter for 1 minute each side. Place the Ahi Steaks in the oiled baking dish. Pour cooked sauce over top of the fish. Bake in preheated oven for 6 – 10 minutes.
Serve and Enjoy!
What You Need:
Sockeye Salmon fillets – 1 lb
Cream Cheese, 1 package( 8 ounces package), softened
Sour cream – 125 ml
3 Green Onions – Chopped finely
Salt – 3 ml
Lemon juice – 2 Tbsp
Worcestershire sauce – 1 Tbsp
Cooking Method:
Start off by simmering a medium-sized pot of water for poaching. Poach salmon fillets for about 10 minutes, until fillets are tender and flaky.
In a bowl, combine together cream cheese, sour cream, salt, lemon juice, Worcestershire sauce, and green onions.
Flake salmon fillets and combine into the cream cheese mixture. Cover and refrigerate overnight.
As an alternative Smoked Salmon may be used in place of the poached salmon.
Serve and Enjoy!
What You Need:
Fresh Qualicum Scallops – 2 lbs
Black pepper – 4 ml
Salt – 3 ml
Old Bay Seafood Seasoning – 5 ml
Olive oil – 15 ml
Lemon juice – 15 ml
For the glaze:
Butter – 15 ml
Lemon Juice – 30 ml
Honey – 30 ml
Small Onion, chopped – 1
Garlic – 2 cloves
Cooking Method:
Preheat oven to 375 F.
Grease a medium sized baking dish.
In a bowl combine scallops, pepper, salt, Old Bay Seasoning, olive oil, and lemon juice.
Place scallops in greased baking sheet. Bake scallops in preheated oven for 8 – 10 minutes.
In a saucepan, over medium heat, combine together the 30 ml of lemon juice, shallots, honey, and garlic. Cook until sauce thickens and onion softens; 7 minutes.
Remove scallops from oven and turn each scallop over with tongs. Pour Glaze over top of the scallops, return scallops to oven, and continue baking for 5 – 8 minutes.
Remove from oven. Serve & Enjoy!?
What You Need:
Sablefish fillets – 2 lbs
Butter – 3 Tbsp
Olive oil – 2 Tbsp
Parsley, finely chopped – 2 tbsp
Garlic, minced – 3 cloves
Garlic powder – 1/2 Tsp
Paprika – 1/2 Tsp
Onion Powder – 1/2 Tsp
Lemon Pepper & Salt – to taste
Cooking Method:
In a small bowl combine together, onion powder, garlic powder, paprika, lemon pepper and salt. Sprinkle both sides of fish with spice mixture.
In a small saucepan, combine butter, olive oil, garlic, and parsley. Heat just until the butter is melted, remove from heat.
Oil grill grates and set to medium-high heat. Grill Sablefish for 5 minutes. Turn fish to other side and coat with the butter sauce. Cook for 4 more minutes.
Remove from heat and serve. Enjoy!
What You Need:
Olive oil – 250 ml
Parsley, chopped fresh – 50 ml
Lemon juice – 1 whole lemon
Chili pepper paste – 30ml
Garlic – 4 cloves
Tomato paste – 15 ml
Oregano, dried – 10 ml
Salt 5ml
Black pepper – 5 ml
Hand Pulled Wild Mexican Prawns large, peeled and deveined / tails on – 2 lbs
Skewers
Cooking Method:
In a medium bowl, combine olive oil, parsley, lemon juice, chili pepper paste, garlic, tomato paste, oregano, salt and black pepper. Reserve a small portion of the mixture for basting.
Place the shrimp in a bowl and pour marinade over shrimp, mix together. Cover bowl with plastic wrap and let marinade in the refrigerator for 2 hours.
Preheat grill to medium low heat. Thread shrimp onto skewers. Discard the marinade.
Oil grill grates. Grill shrimp for 4 minutes per side. Baste shrimp with reserved marinade while grilling.
Serve and Enjoy!
What You Need:
Belize Shrimp, peeled and deveined – 1 lb
Fettuccine Noodles – 1/2 lb
Butter – 75 ml
Onion, chopped finely – 30 ml
White Wine – 75 ml
Flour – 50 ml
Milk – 300 ml
Fresh Dill, chopped – 10 ml
Lemon juice – 15 ml
Fresh Parmesan cheese – 30 ml
Cooking Method:
Boil Fettuccine noodles til done to preference; drain and set aside.
In a medium sized saucepan heat half the amount of butter. Add the onion, shrimp, and wine to the butter and cook for about 5 minutes.
In a separate saucepan, over medium heat melt the the remaining portion of butter. Once the butter is completely melted, stir in the flour until completely blended.Gradually add milk and Dill, stir well until sauce is thickened and smooth .
Add sauce to shrimp mixture simmer for an additional 5 minutes.
Pour sauce over noodles. Serve and Enjoy!