Best seafood recipes: A roundup of our favourite seafood dishes
There’s a bounty of seafood in B.C. It’s a point that foodies from the province, and those who visit it, consistently praise.
With various fresh fish and seafood seasons cycling throughout the year, we thought it might be helpful to share a roundup of some of our favourite seafood recipes. Spot prawns? Most definitely. Fresh salmon? You bet. Scallops? We’ve got one for those, too!
Try one (or many) of these delicious recipe ideas for your next fresh catch.
Here is a roundup of some of our favourite seafood recipes:
Seared pacific halibut
Created by Executive Chef Harris Sakalis of the Fairmont Vancouver airport, this delicious dish is a celebration of halibut. The fresh filets are joined by buttery braised leeks, fingerling potatoes and tasty trout roe butter for an unforgettable main dish.
Spicy maple broiled steelhead trout
This spicy maple-broiled steelhead recipe is the perfect combination of flavours, bringing together the richness of the fish with a delightful balance of sweetness and spice.
Read Karen Gordon‘s full recipe here.
Tuna pasta
Quick and easy pasta with canned tuna, San Marzano mini tomatoes and capers. So delicious. This dish takes only 15 minutes to make.
Read Maria Fazzari Larosa’s full recipe here.
Derry’s prawns in kataifi phyllo
“One of the best seafood dishes I had was deep-fried Dublin Bay prawns in kataifi, a shredded phyllo pastry, at the Michelin-starred L’Ecrivain in Dublin. Owners Derry and Sallyanne Clarke once worked with local restaurant legend John Bishop, and I have John to thank for the recommendation,” says Kasey Wilson.
Read Kasey Wilson‘s full recipe here.
Shrimp and spaghetti aglio e olio
Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. It’s the perfect dinner recipe for weeknight meals.
Read Maria Fazzari Larosa ‘s full recipe here.
Miso baked scallops
This recipe, shared by Chef Hidekazu Tojo of Tojo’s Restaurant, marries savoury miso with the “rich, earthy notes” of seafood. Perfect for an appetizer, the dish is simple to make yet impressively flavourful.
CinCin Albacore Tuna tartare
When it’s too hot to cook, it’s time for Albacore Tuna tartare, served icy cold drizzled with refreshing lemon oil, or summer melon and prawn salad with lively chutney-lime dressing. Adapted from CinCin: Wood Fired Cucina by Andrew Richardson, Figure 1 Publishing, 2016.
Read Kasey Wilson‘s full recipe here.
Cod with lemon butter sauce
This easy pan-fried cod with lemon butter sauce is a delicious healthy dinner that is ready in under half an hour.
Read Maria Fazzari Larosa’s full recipe here.
Crunchy tomato, pepper and anchovy toasts
These tasty open-faced sandwiches are a great lunch or a cocktail-hour snack. Get the highest quality anchovies. Put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast.
Dungeness crab and avocado tostadas
These are feather light and heart-healthy. Packaged tostada shells come in a variety of sizes; use whichever you prefer. Serve with a Rodney Strong Chardonnay or Sauvignon Blanc. Adapted from Wine Country Table: Recipes Celebrating California’s Sustainable Harvest by Janet Fletcher.
Read Kasey Wilson‘s full recipe here.
Stuffed mussels
Local mussels replace escargots in this heady garlic-butter West Coast appetizer.
Read Kasey Wilson’s full recipe here.
Quinoa salad with roasted vegetables and shrimp
Quinoa salad with roasted vegetables and shrimp is hearty and healthy. It’s the perfect dish for an easy weeknight dinner.
Read Maria Fazzari Larosa’s full recipe here.
Cilantro-lime tuna
This easy-grilled tuna is nestled in a fresh sesame noodle salad, perfect for a meal in a bowl.
Shrimp dip
Tangy sour cream and cream cheese play up the shrimp’s natural sweetness in this traditional appetizer from the sixties. It disappears so quickly you might want to make two batches. You can also substitute crabmeat for shrimp, if desired.
Read Kasey Wilson’s full recipe here.
Oyster stuffing
Consider adding this stuffing to your dinner table this fall. Featuring oysters, this stuffing “might be the most creative yet,” according to the team from Fanny Bay Oysters.
Seafood risotto
Rich risotto, a northern Italian rice dish, is made even more exciting with seafood. This recipe, shared by Chef Umberto Menghi of Giardino Restaurant sees a bounty of fresh seafood added to the smooth rice mixture for a savoury dish that’s sure to delight.
Lobster puffs
This recipe, shared by Chef Spencer Watts, elevates pastry puffs with a generous dollop of buttery lobster meat. A bit of an expert when it comes to the crustaceans — Watts created the Lobster Season menu for the ATLAS steak + fish restaurants — the chef-created dish is perfect for sharing during your next home happy hour.
Confit steelhead trout with pickled radishes and fennel crème fraîche
Paired with a tart pickled radish and creamy fennel crème fraîche, it’s a perfect main dish for summer — or any time of the year.
White clam chowder
The recipe, shared by chefs Leon Zhou and Edison Lai of Little Karp Restaurant in Richmond, is hearty and flavourful. Serve it on its own or with a favourite bread to soak up any leftover broth.
Tangy butter-sauce prawns
This recipe — shared by Chef Indri Purwonegoro, regional chef at The Italian Osteria and Cheese Bar and Glass House Estate Winery in Langley — is a treat for seafood lovers. Enjoy it as a main served over rice.
Bacon rolls filled with oysters and prunes
Angels and devils on horseback are an evocative name for bacon rolls filled with oysters and prunes, set on a “horse” of toast. Scallops can make alternative angels or chicken livers can replace prunes as devils.
Read Kasey Wilson’s full recipe here.
Tartar sauce
These briny creatures enjoy a complementary relationship with foods that are creamy, smooth and tart like butter with lemon, and a good homemade tartar sauce.
Read Karen Gordon’s full recipe here.
Sesame-crusted miso salmon
Savoury with a hint of crunch, this recipe shared by Chef Hung Nguyen of B House Restaurant in Vancouver would make a perfect weeknight main. Boasting a ton of flavour, it’s quick to make and easy to pair with rice and preferred vegetables or a fresh green salad.
Pescadillas
Pescadillas are a Mexican appetizer popular in coastal spots such as Guerrero, Oaxaca. “The dish consists of a corn tortilla folded and filled with a fish mixture and fried until golden and crispy,” says Chef Alan Older of Smitty’s Oyster House on Main Street. Older shares his spin on the dish here.
Stir-fried black-pepper spot prawns
Deep-frying prawns with a light cornstarch slurry protects them from overcooking. This recipe also works well with sidestripe prawns. Adapted from Maenam: A Fresh Approach to Thai Cooking by Angus An, Appetite by Random House.
Read Kasey Wilson’s full recipe here.
Spot prawn toast with vanilla-lime butter
Freshly toasted brioche is the perfect vehicles for delicate spot prawns doused in butter that you’ve infused with vanilla and lime. This quick dish makes an excellent first course or brunch starter. Save the prawn heads and shells in the freezer to make shrimp stock. Adapted from Lure: Healthy, Sustainable Seafood Recipes From the West Coast by Ned Bell with Valerie Howes.
Read Kasey Wilson’s full recipe here.
Mussel stew
This fragrant stew with its crusty toasts comes together in no time. After purchasing mussels, place them in a bowl, cover loosely with a damp towel and store in the coolest part of the fridge. Don’t clean them until you’re ready to cook. Adapted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes, Figure 1, 2017.
Read Kasey Wilson’s full recipe here.
Caesar with prawn cocktail
A delicious recipe for scallops seared in maple syrup from chef David Robertson of the Dirty Apron Cooking School. In his original version they are plated with a chorizo and olive ragout and pea coulis, but they make a great appetizer or first course on their own.
Read Kasey Wilson’s full recipe here.
B.C. salmon with B.C. apples, cranberry and honey relish
This recipe, shared by Chef Ned Bell of the Naramata Inn, celebrates the bounty of B.C. on both land and sea by featuring locally grown cranberries and apples, along with fresh B.C. salmon.
Branzino, clams and lemon saffron sauce
Created by Chef Jasmin Porcic of Edge Catering, this dish celebrates Chef Porcic’s European heritage. Featuring Mediterranean Sea Bas (also known as Branzino), the recipe mixes citrus and spices with the fresh fish for a “unique sweet taste and texture,” according to Porcic.
Grilled yellowfin tuna with watercress sauce
Fresh tuna is the star of this recipe, shared by Chef Darrel Ahenakew of The Cascade Room. The fish is brightened by a wonderful watercress sauce, while a warm potato-zucchini hash and a few green vegetables round out the dish.
Wild B.C. spot prawn bowl
Created by Chef Ned Bell, an ambassador for Buy B.C., this dish is perfect for lunch, dinner, or even a picnic. Make it with fresh or frozen B.C. spot prawns to ensure it can enjoy a spot in your meal rotation all year long.
Dachi seared halibut with roasted potatoes
Halibut holds court with this dish created by Chef Ben Berwick of Dachi Vancouver. It’s the perfect late spring or early summer entrée to enjoy on the patio.
Shrimp rolls with remoulade sauce
Created by Canadian Chef Chuck Hughes, this simple recipe celebrates shrimp — and sweet rolls. Shared by the team at King’s Hawaiian, the sandwich recipe sees a rich Rémoulade Sauce and a touch of browned butter added in to elevate the hand-held bites.
Salmon Wellington
This recipe from chef Tommy Shorthouse at Fanny Bay Oysters and Bar takes a classic Wellington dish and adds a West Coast twist thanks to salmon and crabmeat subbed in for beef. This rich-and-creamy dish is a one-and-done thanks to an interior spinach wrap serving up a portion of veg, or serve with a fresh side salad for an added bite of greens.
Casa Madera ceviche blanco
Created by Chef Olivier Le Calvez of the buzzy Toronto restaurant Casa Madera, this dish celebrates fresh fish — in this case striped bass — pairing it with elements of citrus and pepper. Simple to prepare, this dish is sure to delight.
Halibut and spring pea risotto
Two spring ingredients are the spotlight of this delicious dish from Chef Matthew Graydon of Gateway Casinos for ATLAS Steak + Fish. Adapted from the restaurant’s seasonal menu, the recipe pairs the two aforementioned elements with a rich risotto that’s made more vibrant thanks to a splash of lemon.
Winter scallops with pork belly
Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a “classic” pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. “This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,” says Shorthouse.
Poached cod with cherry tomatoes
Cooked up by Jenny Hui, the executive chef of The Lazy Gourmet, this fresh dish sees cod fish given a boost thanks to a homemade chili oil. Fresh cherry tomatoes add a burst of flavour to the dish. Pair it with a green spring salad and a crusty baguette for a delicious meal.
Birch beer salmon and Three Sisters salad
This flavourful recipe, created by Chef Heat Laliberte for Nk’Mip Cellars, sees salmon paired with a colourful mixed vegetable salad inspired by the Indigenous legend of the Three Sisters — corn, bean and squash.
Baked oysters
Inspired by both Oysters Rockefeller and escargot, this dish features oysters baked with a savoury, creamed-spinach filling. As creator Roger Ma, executive chef of the Boulevard Kitchen & Oyster Bar puts it, this appetizer or main is “garlicky, herbaceous and rich.”
Spanish-style garlic prawns
Fresh prawns shine in this simple seafood recipe by Victoria-based chef Dan Hayes of The London Chef, who offers innovative cooking classes for home cooks. While this recipe features B.C. spot prawns, which are only in season for a limited time, Hayes says any kind of prawn can be substituted to ensure this delicious dish can be enjoyed throughout the year.
Baja fish tacos
This is Jennifer Segal’s recipe for fish tacos in Once Upon a Chef, the Cookbook. She had stumbled upon a Mexican restaurant in La Jolla years earlier where the fish tacos “were out of this world” and set out to recreate them. Her version is made with crispy beer-battered cod tucked into corn tortillas, a cabbage slaw and chipotle sauce.
Planked wild salmon with nectarines, thyme, honey, almonds and ricotta
Chef Ned Bell celebrates salmon with this sweet-and-savoury recipe. Utilizing a cedar plank for cooking — which “pays homage to the First Nations peoples” of the West Coast, according to Bell — this flavourful fish recipe boasts a smokiness thanks to the wood plank, along with rich flavours from ricotta, honey, almonds and more.
Sushi bake
There are many ways of making sushi bakes. In its most basic form, it consists of a layer of sushi rice topped with a creamy mixture of imitation crabmeat, Japanese kewpie mayo, cream cheese and then baked until warm and slightly caramelized.
Cumin roasted salmon and quinoa
Created by Chef Sarah Stewart of The Lamplighter Public House, also known as “Vancouver’s oldest pub,” this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale. The dish “bursts with flavours thanks to the sambal butter, pickled vegetables and chutney,” according to Stewart.
Oysters Rockefeller
A perfect dish for serving at a holiday party, these oysters shared by Chef Tommy Shorthouse of Fanny Bay Oysters feature a warm baked topping that gives them a flavourful boost. Serve as a passed hors d’oeuvres while mingling or enjoy as an appetizer before a seasonal seated meal.
Tiger prawn poke bowl
Poke, pronounced as Poh-Kay, is a Hawaiian dish with a heavy Japanese influence. The word poke means “cut up into chunks” in Hawaiian and refers to cut up cubes of raw fish, shrimp, even octopus marinated in a variety of spices, ranging from mild to hot.
Read Karen Gordon‘s full recipe here.
Halibut fish tacos
Adapted from Gather: A Dirty Apron Cookbook by David Robertson.
Read Kasey Wilson‘s full recipe here.
Steamed B.C. line-caught Pacific ling cod
Recipe by: Head Chef Lian Cosby, Blue Hat Bakery-Cafe & Bistro at the Pacific Institute of Culinary Arts.
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Source: vancouversun.com