DELIVERY AVAILABLE IN TORONTO M-POSTAL CODES ONLY

Author: faircatch

Seared Scallops with Garlic Basil Butter

Posted on by faircatch
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Ingredients

  • 12 large sea scallops (1 1/4 to 1 1/2 pounds)

  • 2 teaspoons all-purpose flour

  • Salt and fresh ground black pepper

  • 2 tablespoons olive oil

  • 1 1/2 tablespoons butter

  • 2 garlic cloves, minced

  • 1 cup fresh basil leaves

  • 3 to 4 lemon slices

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Directions

  • Pat the scallops dry using a paper towel. Dust one side of the scallops with flour, and season with salt and pepper.
  • Heat a skillet over medium-high heat. Add the oil. When the oil is hot and shimmery, place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Gently flip the scallops.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then remove from heat. Stir in the basil leaves and lemon slices. Serve.

Lemon Dill Salmon

Posted on by faircatch
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Ingredients

  • 4 salmon fillets

  • 4 cloves garlic

  • 2 tsp flour

  • 1/2 cup fish broth (can use chicken or vegetable broth as substitute)

  • 3/4 cup cooking cream (15%)

  • 2 Tbsp lemon juice

  • 1 1/2 tsp old style seeded dijon mustard

  • 2 Tablespoon fresh dill minced

  • 1 Tablespoon oil

  • Sea salt and black pepper

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Directions

  • In a large skillet, heat the oil over medium heat. Salt and pepper the salmon and add to the skillet skin side down. Fry for about 5 minutes and flip the salmon to the other side and cook for another 3 minutes until the salmon is browned and nearly cooked through. Cook time will depend on the thickness of your fillets. Remove salmon to a plate and set aside. 
  • Lower the heat to low. Add the garlic to the skillet and cook until tender. Whisk in the broth, then add the cream. Stir to combine, then stir in the lemon juice, mustard, sea salt and pepper. Cook and stir over medium-high heat to bring to a boil, then lower the heat to a simmer.
  • Add the salmon back to the skillet and heat through. Sprinkle the fresh dill over the salmon and sauce and serve with your favorite veggies, rice or potatoes.

Pan-Seared Black Cod with Tropical Fruit Salsa

Posted on by faircatch
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Ingredients

  • Tropical Fruit Salsa:

  • 1 1/2 cups mango, chopped in small cubes

  • 1 cup pineapple, chopped in small cubes

  • 1 cup cherry tomatoes, chopped in small cubes

  • 1/4 cup red onion, minced

  • 1/4 cup cilantro, chopped finely

  • 2 tablespoons lime juice freshly squeezed

  • Salt and pepper to taste

  • Pan-seared black cod

  • 4 tablespoons olive oil

  • 1 pound black cod

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika

  • 1/4 teaspoon oregano

  • 1/4 teaspoon cumin

Details

Servings

4 servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

420 kcal

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Directions

  • Mix all chopped ingredients for tropical fruit salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine.
  • In a small bowl, mix salt, pepper, paprika, oregano and cumin.
  • Heat a large skillet on high heat. Season fish generously on non-skin side with the spice mix. Add oil to the hot skillet: the oil should sizzle. Add fish to the skillet skin side up and sear for 4 minutes, making sure oil coats the surface of the fish and that the fish is not sticking to the pan.
  • Turn the fish over to the skin side and sear for another 3 minutes on high heat. Plate the fish and top with a few spoons of salsa to taste.
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