Ingredients 4 fillets fresh trout, pin bones removed about 1 pound 2 tablespoons extra virgin olive oil 4 teaspoons seafood seasoning Instructions Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry. Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you. Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fill

INGREDIENTS Dip 8 ounces cream cheese softened 3 green onions sliced 12 ounces canned crab meat drained ¼ cup mayo ¼ cup sour cream 1 tablespoon Worcestershire sauce 2 teaspoons soy sauce 2 teaspoons lemon juice ¼ cup fresh parmesan cheese 1 cup shredded Colby-Monterey Jack cheese set aside an additional ½ cup (optional) 1 teaspoon salt 1 teaspoon pepper sweet chili sauce Crispy Wontons 1 package wontons wrappers olive oil or cooking spray salt to taste INSTRUCTIONS Dip Prehe

Ingredients 1 pound sushi-grade ahi or yellowfin tuna 1 Tbs. soy sauce 1 Tbs. sesame oil 1 tsp Sriracha sauce (or sambal oelek) juice from half a lime (plus more wedges for serving) 1 tsp brown sugar 1/2 avocado, diced 1/2 cucumber, seeded and diced 2 scallions, finely sliced 1 head butter lettuce, rinsed and leaves separated 1 cup cooked white rice sesame seeds, for garnish Instructions Dice the tuna into bite-sized pieces. In a medium bowl, whisk together the soy sauce, ses

Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite. Steps Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl. Pour enough oil to deep fry into a wok or saucepan over high heat. Combine the plain flour and rice

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make! INGREDIENTS 8 ounces imitation crab meat flaked style or sticks cut into slices 8 ounces raw shrimp I use 51-60 count for this recipe 1 lemon quartered 1/2 cup celery finely diced 3 tablespoons red onion minced 1/2 teaspoon Old Bay seasoning 2 teaspoons lemon juice salt and pepper to taste 1/2 cup mayonn

4 cups cooked sushi rice (see below) 2 cups spicy tuna 1 cup crab salad 1 cup mayonnaise 2-4 tbsps wasabi powder 1-2 tbsps sriracha to taste 1 avocado, pitted, peeled, and sliced into 12 pieces 2 cups cucumber, julienned 4 sheets nori (roasted seaweed) 1/4 cup masago or tobiko (flying fish roe) black sesame seeds sushi rice 2 cups sushi rice (uncooked) 2 cups water 3 tbsps rice vinegar 1 tsp salt 2 tbsps sugar Rice: I use a rice cooker. Combine the water and rice and cook per

Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions. Spring peas 1 tablespoon olive oil 1 tablespoon butter 2 cups fresh shucked peas ½ teaspoon salt ⅛ teaspoon white pepper 1 teaspoon white truffle oil ¼ cup water Pea Sauce ⅓ cup water 3 tablespoons cooked peas ( from above) ⅛ teaspoon salt 1 teaspoon truffle oil 1 tablespoon fresh tarragon Seared Scallops 6– 8 scallops- patted dry, seasoned with

These Spicy Keto Chilli Mussels are super easy to make and go great with a crusty loaf of Focaccia INGREDIENTS 2 tablespoons avocado oil 1/2 onion minced 2 garlic cloves minced 2 red chiles minced 1 Roma tomato diced 1/2 cup broth or white wine 1 lime juiced 2 tablespoons unsalted butter 1.5 lbs mussels cleaned 2 tablespoons cilantro minced Salt and pepper to taste INSTRUCTIONS 1.Heat the oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, garlic, and

SEARED SCALLOP AND CHORIZO APPETISER Serves 2. 6 scallops 6 slices chorizo 1 teaspoon fresh coriander (cilantro) salt and pepper Heat a small frying pan over medium high heat. Fry the discs of chorizo for about 20 seconds a side in the hot, dry pan, just until nicely browned and they have rendered out some if their oil. Transfer to your serving plate. Season the scallops lightly with salt and pepper and sear in the chorizo’s oil for 30 seconds a side. Top each slice of choriz

You’ll find shrimp tempura in almost any Japanese restaurant in the Metro. But they don’t always feel or taste the same across the board. Moreso, not a lot stay true to the traditional Japanese dish. And this is because people commonly mistake it as run-of-the-mill battered and fried seafood. But ebi no tempura (or ebi ten) is characterized by a combo of light and crispy batter and juicy large-ish shrimp. SHRIMP 1 dozen large shrimp 1/2 tsp baking soda 2 tsp salt 1 tsp sugar

TATAKI OF TUNA, SOY, SESAME, CORIANDER, CRISPY VEGETABLES Preparation For the tuna tataki : Cut the tuna into equal pieces and season with enough fleur de sel and pepper. Mix good olive oil with sesame oil, soy sauce, hoisin sauce, mirin and Liège syrup to a smooth sauce with a whisk. Also add finely chopped garlic, ginger and chili pepper and the zest of 1/4 lime. Pour about 1/3 of this aside and rub the pieces of tuna royal with it with a brush. Save the rest of the marina