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Fettuccine in a Belize Shrimp Cream Sauce

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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!

Cajun Style Baked Tilapia

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What You Need:

Tilapia fillets, large – 2
Butter – 1/4 cup
Garlic, minced – 2 cloves
Worchestershire sauce – 1/2 Tsp
Cajun Seasoning – 1/2 Tsp
Salt – 1/2 Tsp
Parsley, fresh – 1 Tbsp
Chives 2 Tsp
Bread Crumbs – 1/4 cup

Cooking Method:

Preheat oven to 400F. Grease a baking dish and place the tilapia fillets in the baking dish.

In a saucepan over medium heat combine butter, garlic, Worcestershire sauce, Cajun seasoning, Salt, pepper, parsley, and chives. Cook for 3 minutes.

Using a brush, brush both side of the fillets with butter sauce mixture.

With remaining butter mixture, mix in bread crumbs. Sprinkle breadcrumb mixture over top of fillets.

Bake in preheated oven for 10 minutes, or until fish is translucent and flakes easily. Enjoy!

Baked Lemon Cod

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What You Need:

Pacific Cod fillets – 2 lbs
Salt – 5 ml
Pepper – 2 ml
Butter, melted – 50 ml
Lemon juice – 45 ml
Onion, chopped finely – 10 ml
Parsley, chopped 30 ml

Cooking Method:

Preheat oven to 325 F. Grease baking dish with butter.

Cut cod fillets into portions, and place pieces into the buttered baking dish. Season fish with salt and pepper.

In a small bowl combine melted butter, lemon juice, and onion.  Pour over tops of cod.

Bake for about 25 minutes, or until fish is thoroughly cooked. Garnish with parsley.

Enjoy!?

Jessica’s Arctic Char Recipe

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What You Need:

1/8 cup Steak Spice
1/8 cup Maple Syrup
1 Tbsp Melted butter
1 Tbsp Hoisin Sauce
1 Tbsp Chopped dill
½ Tbsp Brown sugar
½ Small shallot diced
½ Small Green Chili diced

Cooking Method:

Combine steak spice,brown sugar & sprinkle on flesh of Fish, pressing slightly to adhere.
Combine next 7 ingredients together
Oil frying pan & place on medium heat
Add fish skin side down , cover with lid & cook 3 minutes
Remove lid & baste with sauce mixture, return to heat ,cover & cook another 5-7 minutes
Baste again & finally cook for another 5 minutes
Fish is done when flakes easily with fork

Smoked Salmon Romanoff

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8 oz of smoked salmon (drained and flaked)

1 pkg. (8 oz) medium egg noodles, cooked and drained

1 ½ cups sour cream

4 oz canned mushrooms (drained) or fresh sliced mushrooms

2 tsp. dried onion flakes

½ cup shredded mozzarella cheese

1 cup cottage cheese

2 tsp. Worcestershire sauce

½ tsp. dried garlic pieces

½ tsp. salt

sprinkle freshly chopped parsley

In 3-quart casserole combine all ingredients except parsley.  Cover with a lid and microwave on medium heat for 10-12 minutes or until heated through.  Stir twice and sprinkle with parsley.  Keep the casserole dish covered and let stand for 5 minutes before serving.

Scrambled Eggs With Alder Smoked Pacific Salmon

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Easy to prepare, served as a special breakfast or luncheon meal.

This recipe is worth sharing.  Serves 3 to 4

6 large eggs

2 tbsp. light cream

dash of salt and pepper

1 ½ tbsp. of butter

4 oz. smoked salmon, cut into small chunks

garnish with fresh chives

In a large bowl, add eggs, cream, salt and pepper, and whisk together. In a non-stick skillet over medium-high heat, melt butter and add egg mixture.  Stir with spatula until eggs are almost set (about 5 minutes).  Ad smoked salmon chunks and cook 1 minute longer. Transfer to warm serving plates and garnish with chives.

Salmon pate

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4 ounces Smoked Salmon

4 ounces cream cheese

1 tbsp chopped red onion

1 pinch fresh parsley

½ tsp. Chopped garlic

1 tsp lemon juice

Blend all ingredients together until desired consistency is reached.  Serve on crackers (Carr’s Water Crackers), or as a dip for sliced vegetables.

SERVING SUGGESTIONS
Simply open the pouch, drain liquid and gently slide fillet onto a plate.

Traditional: Garnish with chopped red onion, fresh ground black pepper, capers or a dill or lemon sauce.
Asian Style: garnish salmon with chopped scallions/green onions and 1 tbsp. soy sauce, then sizzle with 1/8 c. heated olive oil. Serve with rice or noodles.
Spicy Hot: Serve with Japanese wasabe sauce on the side.

Kissed Fresh Tuna

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  • Slather the seasonings over and let it kiss a hot grill. Most people like their tuna on the rare side, that’s why we call it “Kissed Fresh Tuna”. If you enjoy your fish cooked through, offer no apologies, anyway you cook Tuna is Delicious!

    Ingredients:
    3 pounds fresh Ahi tuna
    3 large garlic cloves, minced
    1 inch piece of fresh ginger, minced
    4 tbsp. soy sauce
    4 tbsp.Oil (Grapeseed is nice, but Olive works just fine)

    Method:

    1. 1. Mix together the garlic, ginger, soy and oil in a small bowl. Place the tuna in a shallow tray, pour the marinade over top, turn the tuna over to saturate both sides, let the tuna sit in the marinade for a least 1 hour.
    2. 2. Heat the Grill to high, grill the tuna one side at a time. Be very careful not to continually turn the fish, if you do it will result in a tough dry fish. The secret is to turn it only once.

    Hint: Black Sesame Seeds make a nice addition, dip into sesame just before grilling!

    Serves 6.