Side Stripe Shrimp Sushi Cups

These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers. 
Ingredients Instructions

Ingredients

Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl

Instructions

  1. Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
  2. Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
  3. Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
  4. Preheat oven to 400 F (200 C).
  5. In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
  6. In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
  7. Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
  8. Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
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Drink Pairings

Green Goddesses Soup with Salmon & Nori Granola

This Green Goddess Soup with Salmon and Nori Granola highlights the nutrients we receive from our oceans all in one magical bowl. This healthy chilled soup is sure to cool you down on a hot summer’s day. Use crème fraiche or omit for dietary needs. Batch make the nori granola to use for snacks or as toppings for other recipes!
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) green split peas
2½ cups (625 ml) unsalted vegetable stock
2 cups (500 ml) packed spinach leaves
1 large stalk celery, chopped
⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided
⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided
1 clove garlic, minced
1 tbsp (15 ml) white miso, plus more to taste
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 ml) crème fraîche or sour cream, divided
kosher salt, to taste
1 tbsp (15 ml) coconut oil
½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
freshly ground black pepper, to taste
1 tbsp (15 ml) finely chopped fresh chives
1 small watermelon radish, thinly sliced into rounds, each round halved or quartered
Nori Granola, for garnish, make ahead, recipe follows
NORI GRANOLA
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) water
½ tsp (2.5 ml) finely grated lemon zest
1½ cups (375 ml) rolled oats
⅓ cup (80 ml) raw hemp hearts
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper, to taste
2 sheets nori

Instructions

  1. Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes.
  2. Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat.
  3. Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days.
  4. Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium-high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside.
  5. In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside.
  6. When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola.
  7. To make Nori Granola, preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside.
  8. In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth.
  9. In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper.
  10. Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined.
  11. Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week.
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Drink Pairings

BC Oysters Served with Topping Trio

BC Oysters three ways! Have fun on the half shell with creating classic and unique oyster topping options. Featuring tropical Pickled Pineapple and Chili Oil, classic Horseradish and Lemon Granita, and Nam Jim and Crispy Garlic for a Vietnamese flair.
Ingredients Instructions

Ingredients

Serves 4
PICKLED PINEAPPLE & CHILI OIL
¼ cup (60 ml) fresh pineapple cut into
¼-in (0.6 cm) cubes
1 tbsp (15 ml) Champagne or white wine vinegar
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp (15 ml) brown sugar
¼ tsp (1 ml) kosher salt
½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked
2 tsp (10 ml) chili oil
1 small serrano pepper, thinly sliced
HORSERADISH & LEMON GRANITA
3 tbsp (45 ml) prepared or fresh horseradish
3 tbsp (45 ml) sour cream
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) water
1 pinch freshly ground black pepper
4 BC oysters, shucked
½ lemon, zest only
6 fresh chives, finely chopped
NAM JIM & CRISPY GARLIC
1 tbsp (15 ml) short-grain rice
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water
4 tsp (20 ml) freshly squeezed lime juice
½ small shallot, finely chopped
10 fresh cilantro leaves, finely chopped
4 BC oysters, shucked
1 tbsp (15 ml) fried garlic

Instructions

  1. PICKLED PINEAPPLE & CHILI OIL
  2. In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
  3. Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple
  4. HORSERADISH & LEMON GRANITA
  5. In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight.
  6. To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
  7. NAM JIM & CRISPY GARLIC
  8. In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside.
  9. In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic.
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Drink Pairings

BC Scallop Crudo with Bacon

This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.
Ingredients Instructions

Ingredients

Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic

Instructions

  1. In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
  2. Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
  3. In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
  4. To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.
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Drink Pairings

BC Halibut Crudo

Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!
Ingredients Instructions

Ingredients

Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread

Instructions

  1. Preheat oven to 300 F (150 C).
  2. In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
  3. In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
  4. Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
  5. To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.
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Drink Pairings

BC Spot Prawn Ceviche

Make ceviche local with BC spot prawns! A simple and zesty recipe perfect for entertaining this summer. Inspired by BC and our local waters Swap tortilla chips for plantain chips if desired.   Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.
Ingredients Instructions

Ingredients

Serves 4-6
2 lbs (900 g) spot prawn tails, peeled
2 tsp (10 ml) kosher salt, more for blanching
½ medium red onion, finely diced
1 large tomato, seeded and diced
1 ripe avocado, peeled, pitted and diced
1 small jalapeño pepper, seeded, finely diced
½ bunch fresh cilantro leaves, chopped
2 limes, zest and juice
1 bag plantain or tortilla chips
1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks
2 tsp (10 ml) Tajín seasoning

Instructions

  1. Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside.
  2. Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels.
  3. In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín.
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Drink Pairings

Grilled BC Halibut Burgers

Turn up the barbecue and celebrate BC Day with grilled Pacific Ocean halibut burgers. Top the halibut burgers with a homemade peach, jalapeno and grilled corn salsa as well as zesty turmeric and dill homemade zucchini pickles. Zucchini pickles recipe included below to batch make and save for later!
Ingredients Instructions

Ingredients

Serves 4
2 ears corn, husked
3 tbsp (45 ml) grapeseed oil, divided
2 medium peaches, pitted and diced
1 jalapeño pepper, finely diced (seeded to reduce heat)
½ cup (125 ml) finely diced red onions
¼ cup (60 ml) finely chopped fresh cilantro leaves or flat-leaf parsley leaves
1 tbsp (15 ml) freshly squeezed lime juice, plus more to taste
kosher salt and freshly ground black pepper, to taste
4 × 5 oz (140 g) skinless BC halibut fillets
1 lemon, cut in half
4 brioche burger buns
8 leaves green leaf lettuce
1 tbsp (15 ml) vegetable oil
ZUCCHINI PICKLES
½ lb (225 g) zucchini, washed and ends trimmed
½ medium sweet onion, sliced into ⅛-in (0.3 cm) thick slices
1 tbsp + ½ tsp (17.5 ml) kosher salt
1 cup (250 ml) cider vinegar
½ cup (125 ml) granulated sugar
¾ tsp (4 ml) dry mustard
¾ tsp (4 ml) mustard seeds
½ tsp (2.5 ml) ground turmeric
2 large sprigs fresh dill

Instructions

  1. Preheat barbecue grill to medium-high.
  2. To make peach and corn salsa, start by grilling corn. Rub cobs with 1 tbsp (15 ml) oil and place on grill, rotating every couple of minutes, until charred in spots, about 10 minutes. Set aside and let corn cool enough to handle.
  3. Cut corn kernels off cobs and place in a medium bowl along with peaches, jalapeños, red onions, cilantro, lime juice and a good pinch each of salt and pepper. Taste and adjust seasoning if desired with additional salt, pepper or lime juice. Set salsa aside.
  4. Just before ready to serve, rub remaining 2 tbsp (30 ml) oil over halibut fillets and season generously with salt and pepper. Grill fish, flipping once halfway through cooking, until golden brown and just cooked through, 10 to 15 minutes total depending on thickness of halibut. Transfer fillets to a cutting board and sprinkle fillets with a good squeeze of lemon juice.
  5. To assemble, top bottom of each brioche bun with 2 lettuce leaves, a piece of halibut, a tangle of Zucchini Pickles and a good scoop of peach and corn salsa. Cap off with bun top and serve.
  6. ZUCCHINI PICKLES
  7. Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
  8. Place zucchini in a large non-reactive bowl or casserole dish. Add onions and salt and toss gently to combine. Add a couple of ice cubes and cold water to cover. Stir gently to dissolve salt, taking care not to break zucchini pieces. Set aside for about 1 hour, until zucchini feels slightly softened. Drain and pat vegetables dry with a clean tea towel.
  9. In a small saucepan, whisk vinegar, sugar, dry mustard, mustard seeds and turmeric. Place over medium heat and bring to a simmer, then cook for 3 minutes. Remove from heat, stir in dill and let sit until just warm to the touch. If brine is too hot when added to vegetables, it will cook them and make pickled zucchini and onions mushy instead of crisp.
  10. Transfer dried zucchini and onion pieces to one or two 2-cup (500 ml) canning jars and pour brine overtop. Seal tightly and refrigerate for at least 1 day to allow flavours to mellow. Pickles can be kept in refrigerator for up to 1 week.
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Drink Pairings

Gambas Al Ajillo

Who can say no to garlic shrimp? Do as the Spanish do and Gambas Al Ajillo at your next tapas party! Serve while entertaining or as a side dish for dinner any time. Season with chili flakes for your desired spiciness and serve with your favourite Spanish drink! See below for pairing options.
Ingredients Instructions

Ingredients

Serves 4 - 6
1 tsp (5 ml) Spanish smoked paprika
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
1 lb (450 g) fresh or frozen prawns, peeled and deveined
¼ cup (60 ml) olive oil
4 cloves garlic, thinly sliced
⅛ tsp (a pinch) red pepper chili flakes (optional)
2 tbsp (30 ml) fino sherry
¼ cup (60 ml) chopped fresh parsley, for garnish
sliced baguette, to serve (optional)

Instructions

  1. In a small bowl, mix paprika, salt and pepper.
  2. In a medium bowl, combine spice mix with prawns. Set aside.
  3. In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds.
  4. Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette.
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Drink Pairings

Cucumber & Crab Salad with Caper Crème Fraîche

Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!
Ingredients Instructions

Ingredients

Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)

Instructions

  1. Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
  2. In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
  3. Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
  4. Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
  5. Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
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Drink Pairings

Steelhead Trout served with Caper Olive Tapenade

Light and fresh Easter.
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) chopped Castelvetrano* olives
1 tsp (5 ml) caper liquid
¼ cup (60 ml) chopped capers
½ cup (125 ml) chopped parsley
½ cup (125 ml) chopped cilantro
1 lemon, zest only
1 garlic clove, minced
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) + ¼ cup (60 ml) olive oil, divided
1 tsp (5 ml) honey
salt and pepper, to taste
1.5 lbs to 2 lbs (750 g to 1 kg) whole steelhead trout fillet
seasonal vegetables, for garnish

Instructions

  1. To make caper olive tapenade, in a small mixing bowl, add olives, caper liquid, capers, parsley, lemon zest, garlic, red wine vinegar, 3 tbsp (45 ml) olive oil and honey. Season with salt and pepper to taste. Mix to combine and set tapenade aside.
  2. Preheat oven to 300 F (150 C).
  3. On a parchment-lined baking sheet, place trout skin-side down. Coat with remaining ¼ cup (60 ml) olive oil and season with salt and pepper. Cook for 30 to 40 minutes, or until internal temperature of 120 F to 125 F (49 C to 52 C) for medium rare and 130 F (54 C) for well done.
  4. Serve on a platter with seasonal vegetables, for garnish and olive tapenade alongside.
  5. * Substitute with Manzanilla olives or other, as desired.
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Drink Pairings

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