This delicate white fish pairs beautifully with the nutty crunch of crushed pistachios and the spicy sweetness of chipotle mango Spot Prawns.

Ingredients:

1 lb thawed Halibut Fillets, cut into 2-3” strips (Lingcod Fillets work as well!)

1 lb thawed BC Spot Prawn Tails

1/2 cup unsalted pistachio nuts

1/4 cup mayonnaise (you can use sriracha mayonnaise if you like a bit of spice)

1/2 tsp lemon zest

1 lemon

2 tsp chipotle mango seasoning

1 tbsp salted butter

Salt and freshly ground pepper to taste

Directions for cooking the halibut:

Pre-heat your oven to 425 degrees F.

Pour pistachios into a Ziploc bag and crush them with either a kitchen hammer or by rolling a rolling pin over the bag a few times. The coarseness of the crush is entirely up to you.

Pour the crushed pistachios onto a plate, and sprinkle the lemon zest over top.

Season halibut fillets with salt and pepper. Brush the tops of the fillets with mayonnaise.

Gently press the brushed tops of the fillets onto the pistachio mixture and place on a baking sheet, pistachio side up.

Bake at 425 degrees F for 12-15 minutes, until the fish just begins to flake.

Directions for cooking the Spot Prawns:

While your halibut is in the oven, pre-heat a frying pan on your stovetop on medium to high heat.

Add the butter when the pan is hot, followed by the prawns, chipotle mango seasoning, and pepper.

Pan fry for 2-3 minutes, until the prawns begin to curl. Squeeze about a quarter of a lemon’s juice as they are cooking.

Remove from heat promptly.

To Serve:

Serve with rice and a salad, and garnish with lemon and basil - Enjoy!

Lingcod & Spot Prawn Fish Tacos are a staple in our house! This deliciously healthy meal makes it onto our dinner menu atleast once a week.

Ingredients:

1 lb thawed Lingcod Fillets

1 lb thawed BC Spot Prawn Tails

Tortilla wraps

Red Bell peppers

Coleslaw mix

Pinch of sugar

1 cup mayonnaise

1/3 cup apple cider vinegar

1/2 tsp whole celery seed

Cilantro

Salt and freshly ground pepper

Garlic powder

1 tbsp salted butter

1 Lime

Chipotle Mango Seasoning

Directions for cooking the Lingcod:

Pre-heat your oven to 400 degrees F.

Cut the lingcod fillets into 1 inch wide strips and place them onto an oiled baking sheet.

Season generously with salt, freshly ground black pepper, and garlic powder.

Bake at 400 degrees F for 10-12 minutes

Directions for cooking the Spot Prawns:

While your lingcod is in the oven, pre-heat a frying pan on your stovetop on medium to high heat.

Add the butter when the pan is hot, followed by the prawns, chipotle mango seasoning, and pepper.

Pan fry for 2-3 minutes, until the prawns begin to curl. Squeeze about a quarter of a lime’s juice onto the prawns as they are cooking and toss.

Remove from heat promptly.

Directions for making the Coleslaw:

Combine mayonnaise, a pinch of sugar, apple cider vinegar, celery seed, and freshly ground pepper to taste in a small bowl and mix well.

Pour coleslaw mix into a large bowl and toss with the dressing (you can tailor how much coleslaw mix to use depending on how much dressing you like)

Now, assemble your fish tacos with the lingcod, prawns, coleslaw, red peppers, and cilantro and drizzle with sauce of your choice.

Served over rice, this meal checks all the boxes! We marinate the tuna loins for a short time before pan-searing them and serving over teriyaki stir-fried vegetables and rice.

Ingredients:

1 Albacore tuna loin (about 1 lb) cut into 1-inch steaks

1/4 cup orange juice

1/4 cup soy sauce

1 tbsp lemon juice

2 tbsp olive oil

3 drops sesame oil

2 tbsp chopped fresh Italian parsley

3 large carrots

2 celery stalks

1 bell pepper, cut into bite size pieces

1 small red onion, cut into small pieces

1 cup sugar snap peas, cut in half

1 crown of broccoli, cut up

1/2 cup chopped mushroom pieces

4 tbsp vegetable oil (2 for the vegetables and 2 for the tuna steaks)

1 jar of your favourite Teriyaki sauce

Cilantro

Sriracha mayonnaise

Directions for marinating the tuna steaks:

Combine the orange juice, soya sauce, lemon juice, olive oil, sesame oil, and Italian parsley in a large Ziploc bag with the tuna steaks. Turn so the steaks are covered and allow to marinate for about half an hour, turning occasionally.

Directions for stir-frying the vegetables:

While your steaks are marinating, pre-heat a frying pan on your stovetop over medium to high heat. When the pan is hot, add 2 tbsp of the vegetable oil and allow it to heat for about 30 secs.

Add the chopped onion and carrots. Cook for about 5 minutes, until the onion has softened. Add in the celery, bell pepper, and snap peas and cook for an additional 5 minutes.

Add in the mushrooms and broccoli and cook until softened, stirring often.

Pour the teriyaki sauce over the vegetables and continue to cook, stirring often.

Directions for cooking the Albacore tuna steaks:

Pre-heat a pan on your stovetop over high heat . When the pan is hot, add the remaining 2 tbsp of vegetable oil.

When the oil is hot, remove the tuna steaks from your marinate and place them in the pan. Sear them for about 1 minute on the first side and then turn, sear for another minute. Transfer to a plate right away.

To serve:

Serve the teriyaki vegetables over rice and top with 2 or 3 Albacore tuna steaks, garnish with cilantro and drizzle with Sriracha mayo for a delicious dinner!

A classic! Get your deep-fryer ready……..lingcod, russet potato french fries, and crispy coleslaw leave everyone feeling full!

Ingredients:

Vegetable oil for your deep fryer

3-4 lbs Lingcod fillets, skin removed

1 cup all purpose flour

1 tsp salt

1/2 tsp pepper

1 tsp tarragon

3/4 cup beer (lager works best)

2 egg whites

3-4 lbs Russet potatoes, cut into french fries

Coleslaw mix

1 cup mayonnaise

Pinch of sugar

1/3 cup apple cider vinegar

1/2 tsp whole celery seed

freshly ground pepper

Directions for making the Coleslaw:

Combine mayonnaise, a pinch of sugar, apple cider vinegar, celery seed, and freshly ground pepper to taste in a small bowl and mix well.

Pour coleslaw mix into a large bowl and toss with the dressing (you can tailor how much coleslaw mix to use depending on how much dressing you like)

Directions for cooking the french fries:

Pre-heat your deep fryer to 375 degrees F.

Pre-heat your oven to 175 degrees F (this is to keep the fries warm as you cook them in batches)

Deep fry the potatoes in batches for about 7 minutes each. As you remove each batch from the fryer, lightly salt them and transfer them to a wire rack on a baking sheet. Transfer them to the oven to keep them warm as you cook the other batches of fries.

Directions for cooking the lingcod:

Cut the fillets into 1-2 inch strips and pat dry. Season with salt and pepper.

Prepare the batter - Whisk together in a medium sized bowl the flour, salt, pepper, and tarragon. Whisk in the beer. Gently fold in two whisked egg whites.

Coat the lingcod pieces with the batter and deep fry for about 5 minutes or until nicely golden. Remove from the oil and place on a wire rack over a baking sheet and transfer to the oven to keep warm while you cook the remaining batches of fish.

To serve:

Serve the lingcod, french fries, and coleslaw with plenty of ketchup, tartar sauce, and malt vinegar - and don’t forget the lemon wedge!

Need a decadent appetizer? These Baked Garlic Spot Prawns (or King Shrimp, both work well!) are a real treat.

Ingredients:

1 lb thawed Spot Prawn or King Shrimp tails

Escargot plates if you have them, or a baking sheet will work too!

Salted butter

1 lemon

Garlic powder

Parsley flakes

Freshly ground pepper

Shredded cheese of your choice - I use old cheddar and Italian cheeses

Directions:

Pre-heat your oven to 375 degrees F.

Place your Spot Prawn or Shrimp tails either in the holes of the escargot plates or spread them in an even layer on the baking sheet.

Top them with small dabs of butter.

Season to taste with garlic powder, parsley flakes, and freshly ground pepper.

Squeeze the juice from one lemon all over.

Top with shredded cheese

Bake for about 20 mins, or until the cheese is nicely browned. Broil for a minute or two if needed.

Bon Apetit!

Coho, Chinook, or Pink Salmon can be used in this recipe - all are delicious! This is an easy, quick weekday meal that is exceptionally nutritious.

Ingredients:

1 Coho, Chinook, or Pink Salmon Fillet or Portion

1 Lemon

1 tsp fresh or dried dill

1/2 tsp Kosher Salt

1/2 tsp Freshly Ground Pepper

1 tsp Italian Seasoning

Directions:

Pre-heat oven to 375 degrees F

Place your salmon fillet or portion skin-side down on a baking sheet

Squeeze the juice of one lemon over the fish

Season with dill, Kosher salt, freshly ground pepper, and Italian seasoning

Bake at 375 for 25 minutes or so, depending on the thickness of the fillet

To serve:

I like to serve baked salmon with roasted new potatoes, Caesar salad, and sauteed green beans. This meal is fast, simple, and nutritious - Enjoy!