Seafood | BCLIQUOR

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

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

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.
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.
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

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

Preheat barbecue grill to medium-high.
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.
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.
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.
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.
ZUCCHINI PICKLES
Using a mandoline, slice zucchini lengthwise into about ¹⁄₁₆-in (1.5 mm) thick slices.
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.
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.
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

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

In a small bowl, mix paprika, salt and pepper.
In a medium bowl, combine spice mix with prawns. Set aside.
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.
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

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

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.
In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
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.
Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
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

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

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.
Preheat oven to 300 F (150 C).
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.
Serve on a platter with seasonal vegetables, for garnish and olive tapenade alongside.
* Substitute with Manzanilla olives or other, as desired.

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Drink Pairings

Steamed Clams in White Wine Sauce

Life can be hard, making dinner shouldn't be! This Steamed Clam recipe in White Wine Sauce doesn't get any easier and makes for a great dressed up weeknight meal. Abruzzo Pinot Grigio Mare Di Sirena or Chablis William Fevre Champs Royaux 2020 make great wine pairings for this meal.

Ingredients

Serves 4

3 tbsp (45 ml) butter, divided

1 tbsp (15 ml) extra-virgin olive oil

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 fresh chili, finely chopped

1 cup (125 ml) dry white wine

2 cups (250 ml) whipping cream

4 lbs (2 kg) clams, cleaned*

1 bunch dill, chopped

½ bunch flat leaf parsley, chopped

salt and pepper, to taste

3 lemons, halved

loaf of fresh bread, to serve

Instructions

In a large heavy-bottomed saucepan, melt 1 tbsp (15 ml) butter with olive oil over medium heat. Add garlic, shallots and chili and cook until fragrant, about 1 to 2 minutes.
Add white wine and reduce by half.
Add cream and clams and cover with lid. Cook until clams have opened, about 5 to 6 minutes. Discard any clams that have not opened.
Add dill, parsley, remaining butter, juice of half a lemon and salt and pepper, to taste. Stir to combine. Check seasoning of broth and adjust as desired. Serve with sliced or torn bread and remaining lemons.
* To clean clams, fill a large bowl with 4 cups (1 L) cold water, add 1 heaping tablespoon salt and mix until dissolved. Add clams and let sit undisturbed for 20 minutes to 1 hour to purge clams of any sand in them. Remove clams from water and transfer to a sink. Do not just pour clams out, as you would be covering them in sand you just removed. Scrub clams with a stiff-bristled brush under cold running water to remove any dirt or barnacles on shells. Discard any open clams that do not close when you clean them, this means they are dead.

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Drink Pairings

Loaded Fattoush Salad with Prawns

Light Middle Eastern Fair

Ingredients

Serves 2 to 3

1 large pita bread, torn into pieces

1 tsp (5 ml) garlic powder

¼ tsp (1 ml) salt

1 tbsp (15 ml) olive oil

4 cups (1 L) chopped romaine lettuce

1 cucumber, diced

1 cup (250 ml) cherry tomatoes, halved

1 red pepper, seeded and diced

½ red onion, diced

1 x 19 oz (540ml) can chickpeas, rinsed

½ cup (125 ml) Macedonian feta, crumbled

1 cup (250 ml) mint leaves

1 cup (250 ml) parsley leaves

1 tbsp (15 ml) butter

1 garlic clove, minced

15 prawns, deshelled

Salad Dressing, recipe follows

1 lemon, juice only

2 tbsp (30 ml) red wine vinegar

1 tsp (5 ml) za’atar spice

1 tsp (5 ml) honey (sweetener)

2 garlic cloves, minced

1 tbsp (15 ml) Dijon mustard

4 tbsp (60 ml) olive oil

Instructions

Preheat oven to 375 F (190 C).
In a large mixing bowl, add pita, garlic powder, salt and olive oil. Toss to coat. Place on lined baking sheet and bake until golden brown, 10 to 12 minutes. Remove and set aside to cool.
In a large salad bowl, add romaine lettuce, cucumber, tomatoes, red pepper, onion, chickpeas, feta, mint and parsley. Set aside until ready to serve.
In a medium-sized skillet, heat butter over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add prawns and cook on each side until cooked through and no longer opaque, 1 to 2 minutes per side. Set aside.
To make salad dressing, in a small mixing bowl, add lemon juice, red wine vinegar, za’atar, honey, garlic, Dijon and olive oil. Mix to combine. Toss salad with dressing and serve with prawns on top.

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Drink Pairings

OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH DILL SLAW

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Serves 6

1 large Granny Smith apple

1 stalk celery

1 tsp (5 ml) prepared horseradish

½ tsp (2 ml) apple cider vinegar

2 tsp (10 ml) crème fraîche or sour cream

1 tbsp (15 ml) chopped fresh dill, plus extra for garnish

12 oysters of your choosing

Instructions

Peel, quarter and core apple. Using a mandoline or sharp knife, slice apple quarters paper thin. Stack slices, a few at a time, and cut them into thin julienne. Cut celery into 1-in (2.5 cm) long pieces and then into thin julienne.
In a large bowl, add julienne apple and celery along with horseradish, apple cider vinegar, crème fraîche and dill. Toss gently until well combined. Refrigerate while preparing oysters.
Scrub shells of oysters with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that are not closed.
To shuck oysters, working with 1 oyster at a time, grip it, flat-side up, with a folded tea towel to protect your hand. Positioning an oyster knife to one side of hinge, push tip between shells and twist and pry upward to open. Keeping blade of oyster knife firmly against top flat shell, run it around the perimeter of the oyster to sever muscle holding shell halves together. Discard top shells. Run knife underneath oyster to free it from bottom shell, being careful not to spill juice, then set oyster in its shell on a plate. Repeat with remaining oysters.
To serve, pour a layer of crushed ice onto a platter. Arrange oysters on top of ice, taking care not to spill their juices. Divide apple horseradish slaw overtop each oyster and garnish with a sprig of dill. Serve immediately.

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Drink Pairings

SMOKED TROUT DIP

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves Makes 1½ cups (375 ml)

1 lb (500 ml) boneless smoked trout

½ cup (125 ml) cream cheese, room temperature

½ cup (125 ml) sour cream

½ cup (125 ml) mayonnaise

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) garlic powder

½ lemon, juice only

2 green onions, sliced, green and white parts

Instructions

In a food processor, place trout, cream cheese, sour cream, mayonnaise, paprika, garlic powder and lemon juice. Blend on high for 1 minute or until combined. Add sliced green onions and pulse until combined. Store in an airtight container for up to 3 days.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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Drink Pairings

SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN

A multicultural potluck to celebrate Lunar New Year.

Ingredients

Serves 4 to 8

1 lb (500 g) large prawns, peeled, deveined and butterflied

1 tsp (5 ml) cornstarch

½ tsp (2.5 ml) salt, plus more to taste

1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided

1 lb (500 g) steamed egg noodles

4 tbsp (60 ml) vegetable oil, divided

4 egg yolks, beaten

2 garlic cloves, smashed and roughly chopped

1-in (2.5 cm) knob ginger, peeled and julienned

4 shiitake mushrooms, stems removed and thinly sliced

3 tbsp (45 ml) oyster sauce

2 tbsp (30 ml) light soy sauce

1 tbsp (15 ml) dark soy sauce

2 tsp (10 ml) fish sauce

1 to 2 red chilis, for garnish

2 handfuls cilantro leaves

6 green onions, julienned

2 limes, quartered

Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)

1 tbsp (15 ml) vegetable oil

3 tbsp (45 ml) belacan* shrimp paste

2 to 3 bird’s eye chilis, to taste

1 tbsp (15 ml) sugar

2 tsp (10 ml) salt

1 lime, juice only

Instructions

Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside.
Mix together oyster, soy and fish sauces with sugar and set aside.
In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
*Available in specialty Asian markets.

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