Two Free Tickets to Red Cross Walks the Red Carpet at Blue Water Cafe & Raw Bar

Hope Ryckman (none) says:

SPINACH PESTO – PECAN BAKED TILAPIA!

A delicious meal which serves 4. You can serve this easy baked tilapia recipe with hot cooked rice or pasta.

INGREDIENTS:

Pesto:
3 cups baby spinach leaves, packed, about 3 ounces
1/4 cup olive oil
1/2 cup pecan halves
1/3 cup fresh shredded Parmesan cheese
2 medium cloves garlic, smashed and minced
1/4 teaspoon salt, or to taste
.
Tilapia:
2 to 3 cups baby spinach leaves packed
8 tilapia fillets
salt and freshly ground black pepper

PREPARATION:

Lightly butter a 9×13-inch baking dish. Heat oven to 400°.
In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.

Arrange remaining spinach leaves over the bottom of the baking dish. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.

Helen Watkinson says:

I don’t know how to make this, which is why I need to eat out . I once had fish tacos with a mango salsa that was the best. Any foodies know how to replicate this?

Kathy says:

Pick me, I have been to the blue water cafe once & it was fab

JB in Van says:

(I live in Vancouver and would LOVE to attend this event, thanks!)

I love all kinds of fish and seafood and one of my absolute favourite dishes that include both is a fisherman’s stew. Here is a great recipe for it, but you really can add more fish/seafood, depending on what you have around and like:

INGREDIENTS
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp – peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

DIRECTIONS
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Kevin says:

I would love the Canadian Livings Everyday Favourites cook book as I have read the Canadian Living ‘Make it tonight’ and absolutely love the Tilapia and Tomato Sauce recipe. For those of you who whan the recipe and do not have the cookbook it is at this link http://www.canadianliving.com/food/tilapia_and_tomato_sauce.php

Thank you canadian living for making meal time easier.

Alicia Boswell says:

Beer battered Tilapia

4 Tilapia fillets cut into quarters
1 box Krusteaz tempura batter mix
1/2 cup beer
1 tsp. Salt

You can make your own tempura batter but it may be easier to buy a commercial dry mix. Mix as per instructions on the box except instead of water, substitute beer and add 1 tsp. salt. Pat fish down and coat with dry tempura mix so the batter sticks better. Dip in the batter and deep fry at 375 F for 3-4 minutes per side.

This is great for a dinner with friends and can be paired with almost anything. I usually put it with a big salad since the tempura can be heavy.

Cathy Browne (cathybrowne.com) says:

A dear friend in California makes me this when I come visiting…we’ve modified it to use halibut or snapper rather than tuna, which was the original fish.

Ingredients:

1/2 cup plus 2 Tbs. olive oil

2 large yellow onions, thinly sliced

4 medium Anaheim chilies, seeded and thinly
sliced

2 bay leaves

8 garlic cloves, thinly sliced

2 lb. Yukon Gold potatoes, quartered

1 cup dry white wine

3 cups unsalted vegetable stock or canned broth

6 to 8 saffron threads

1/2 tsp. piment d’Espelette, plus more for
garnish (Hungarian paprika may be
substituted)

Salt and freshly ground white pepper, to taste

1/2 tsp. crushed dried hot chili peppers

2 lb. skinless halibut (my favorite) or red snapper fillets, cut into 1 1/2-inch cubes

3 Tbs. chopped fresh flat-leaf parsley
Directions:

In a large chef’s skillet or other large pan over high heat, warm the 1/2 cup olive oil. Add the onions, Anaheim chilies, bay leaves and garlic and sauté, stirring occasionally, about 10 minutes. Add the potatoes, wine, stock, saffron and the 1/2 tsp. piment d’Espelette. Bring the mixture to a boil, cover and reduce the heat to medium. Season with salt and white pepper, add the chili peppers and cook until the potatoes are tender, about 15 minutes.

In a large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the fish and sauté until lightly browned, about 2 minutes per side. Transfer to the chef’s skillet and continue cooking, stirring occasionally to avoid breaking the fish apart, 8 to 10 minutes more. Season with salt and white pepper and discard the bay leaves.

Ladle the stew into warmed shallow soup bowls, and sprinkle with the parsley and piment d’Espelette. Serve immediately. Serves 4.

flo says:

Pecan crusted Baked Salmon
Marinade:
1/4 cup brown sugar
1/2 cup whiskey or bourbon
1/4 cup soy sauce
1 tsp. pepper
3 1/2 lbs. salmon fillet
Combine sugar, whiskey, soy sauce and pepper in an extra large heavy freezer bag. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray. Refrigerate, turning bag occ. for 2-3 hrs.
Topping;
1 cup chopped, toasted pecans or walnuts
1 tbsp. melted butter
1/4 tsp. salt
1/4 tsp. pepper
Line a large rimmed baking sheet with parchment paper or greased foil paper..Remove salmon from bag and discard marinade. Place salmon skin side down in pan.
Combine pecans, melted butter, salt and pepper and press mixture evenly on top of salmon.
Bake at 425F. for 15 min. or until flakes easily.

maria b says:

I got this recipe from Rachel Ray for crab-stuffed deviled eggs.

They make a great party appetizer.

Ingredients
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup (about a handful) celery leaves, chopped
1/4 cup (about a handful) parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper

Recipe Categories:

Family Favorites
Seafood
Great for Groups
Snacks & Party Starters

——————————————————————————–

Yields: 6-8 servings

——————————————————————————–

Preparation
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper.
Spoon equal amounts of the mixture into the egg white halves and chill well before serving.

Angela says:

With summer coming up i thought it would be nice to introduce a recipe that combines grilling with a salad. This was featured on Martha Stewart Living.

Grilled Seafood Salad

Ingredients
Serves 8
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound calamari, bodies and tentacles cleaned
1 pound medium shrimp, peeled and deveined
1/2 pound small bay scallops
1 small bunch arugula, stems removed and leaves cut crosswise into thin strips
1 small head radicchio, thinly cut crosswise
Cilantro leaves, for garnish
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Directions
Make dressing: In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set aside.
Heat a grill that has a fine-mesh grill basket or a grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved dressing, and toss to coat. Grill seafood in batches until browned and cooked through, about 1 minute on each side for scallops and 2 minutes on each side for shrimp and calamari. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Let cool. Add arugula and one quarter of the radicchio, and toss with remaining dressing. Line a platter with remaining radicchio; top with grilled seafood and cilantro leaves. Season with salt and pepper. Serve at room temperature on small plates or scallop shells.

maria b says:

I posted this recipe from Rachel Ray and it seems to have disappeared, just wanted to make sure you got it.

The perfect party snack!

Crab Stuffed Deviled Eggs

Ingredients
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup (about a handful) celery leaves, chopped
1/4 cup (about a handful) parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper

Recipe Categories:

Family Favorites
Seafood
Great for Groups
Snacks & Party Starters

——————————————————————————–

Yields: 6-8 servings

——————————————————————————–

Preparation
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper.
Spoon equal amounts of the mixture into the egg white halves and chill well before serving.

Angela L says:

Martha Stewart Grilled Seafood Salad

Ingredients
Serves 8
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound calamari, bodies and tentacles cleaned
1 pound medium shrimp, peeled and deveined
1/2 pound small bay scallops
1 small bunch arugula, stems removed and leaves cut crosswise into thin strips
1 small head radicchio, thinly cut crosswise
Cilantro leaves, for garnish
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Directions
Make dressing: In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set aside.
Heat a grill that has a fine-mesh grill basket or a grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved dressing, and toss to coat. Grill seafood in batches until browned and cooked through, about 1 minute on each side for scallops and 2 minutes on each side for shrimp and calamari. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Let cool. Add arugula and one quarter of the radicchio, and toss with remaining dressing. Line a platter with remaining radicchio; top with grilled seafood and cilantro leaves. Season with salt and pepper. Serve at room temperature on small plates or scallop shells.

Codes (switchcodes.com) says:

hi, Very useful information.

Carla says:

My favourite recipe for salmon is: 1 salmon fillet, on the top of it a couple of tbsps of Hellmans 1/2 fat mayo and sprinkle Liptons French Onion soup powder. Bake until cooked at 350 degrees and voila

laurie keats says:

Filet of Sole – Fish Recipe
Filet of Sole Stuffed and Rolled. 2 lb filet of sole 3 (10 oz.) pkg. frozen chopped spinach Nutmeg Salt & pepper to taste 3 eggs 1 cup white wine Chopped parsley Sauce: 3 Tbsp butter 3 Tbsp flour Fish juices Milk or cream 2 tsp Dijon mustard 1 tsp crushed tarragon Salt and white pepper to taste Cook spinach and drain well. Beat eggs; add spices to tastes and mix with spinach. Spread spinach mixture on each filet and roll. Place in a greased baking dish, seam down. Pour wine over all. Bake, uncovered, at 350 degrees for 25 minutes; keep warm. Make sauce: Melt butter and add flour; cook, stirring, on low heat to make a roux. Add fish juices (strained) from baking dish and then enough half & half cream to make a medium cream sauce. Add seasonings. Serve filets and spoon sauce over them. Garnish with chopped parsley.

Irene says:

This is always a crowd pleaser when I have guests over to dine al fresco.

Maple Syrup and Soya Sauce BBQ Cedar Planked Salmon – Thai Style

Ingredients:
1 whole boneless and skinless salmon fillet
1 cedar plank large enough for the fillet
1 tbsp. of oil

Marinade:
1/2 cup of maple syrup
1/4 cup of soya sauce
1 tbsp. of minced fresh ginger
2 cloves of fresh garlic minced
1 jalopeno pepper minced
2 keffir lime leaves whole (or 2 tbsp of lime juice)
1 tbsp. of Thai fish sauce

Instructions:
1. Mix all of the marinade ingredients together in a glass lasagne dish.
2. Place the salmon fillet in the marinade and coat both sides of the fillet. Cover with cling film and leave in the fridge overnight.
3. In the morning, turn the fillet and cover and refridgerate until dinner time.
4. 2 hours prior to barbecuing, submerge the cedar plank in water to soak.
5. Dry plank and smear the oil on both sides of the plank. Place the salmon on the plank, tucking a bit of the tail underneath to make it fit the length of the plank.
6. Do not discard the marinade. Pour the marinade into a saucepan and on medium high heat, reduce the marinade into a medium sauce for basting on top of the salmon. Carefully, watch that the marinade does not get scorch. Cool and brush on the salmon t
7. Preheat your BBQ to medium high about 350 degrees F, and place the plank with the salmon on top in your barbecue. Close the lid. Leave closed for about 10 minutes watching that the temperature does not go too high.
8. Using the cooked and cooled marinade, brush the salmon with the sauce. Closed the lid and continue to roast in the BBQ for another 10 minutes or until done.
9. Carefully remove fish and plank from grill and serve. Let plank cool and discard. Douse plank with water if necessary. Serves 6 generously.

linds says:

Easy, No Mess Fish, Campfire style!

One small fish, gutted and cleaned with head removed (try bass, trout)
Butter
Onions, sliced
Parsely
Oregano
Salt
Pepper
Potatoes, peeled and cut into wedges

Take some heavy duty tin foil. Fold the rectangle in half and unfold. Place all ingredients on half the tinfoil. Fold over then fold sides over. Fold open edge over so you have a tinfoil packet with your fish inside. Place in the oven at 350 for 30minutes till done. (Cooking times may vary depending on the size of the fish).