Cooking Instructions & Recipes
Instructions
Recipes

Simple Pan Fry Recipe

Suitable for sole, sea bass, cod, swordfish, arctic char, blue marlin, halibut, snapper, baby pickerel and any white fish, trout and salmon.

Method:

Season with salt and pepper, lemon juice and Worcestershire Sauce.
Dredge in flour.
Pan fry in hot oil until brown on both sides and firm to touch.

Cooking Time:

5 Minutes per inch.

Simple Poach Recipe

Suitable for sole, snapper, salmon, orange roughy sea bass, baby pickerel or any white fish. Smaller fillets poach best if rolled or folded.

Method:

In a shallow saucepan, add...

1 cup (250 ml) Water
2 fl oz (60 ml) White Wine
1 oz (30g) Butter
½ Onion, sliced
Salt and Pepper

Lay fish fillets in the above liquid. Cover and bring to a boil.
Simmer for five minutes or until fish is firm to touch.

Cooking Live Lobster

Cooking Liquid:

In a shallow saucepan, add...

1 cup (250 ml) Water
1 cup (250 ml) Onion, chopped
½ cup (125 ml) Celery, chopped
½ cup (125 ml) Carrot, chopped
½ tsp White Peppercorns
2 Bay Leaves

Method:

Using a Large Pot, measure the amount of water you will need to cover the number of lobsters to be cooked.
Add 1 tsp (5 ml) of salt per 16 cups (2 litres) of water.
Combine all ingredients in the pot and bring to a boil.
Add the live lobster head first, bring the water back to a boil and allow 8 minutes cooking time for a 1 lb. lobster.

Note: Cooking time starts when water returns to a boil after the lobster is added.

Lobster Weight
1 lb.
1 to 1¼ lb.
1¼ to 1½ lb.
1½ to 2 lbs.
2 lbs.

Cooking Time
8 minutes
10 minutes
12 minutes
14 minutes
16 minutes

To Serve:

Remove the claws.
Crack the claws and joints and remove the meat.
Cut the lobster in half with a large knife by inserting the point of the knife in the center line, cutting through the tail.
Turn the lobster around and cut through the body.
Remove the stomach from both sides and discard.
Everything else inside the shell is edible.

King Crab Recipe

Recommended Serving: 1 lb (454 g) per Person

For Steamed King Crab:

2 cup (500 ml) Water
1 cup (250 ml) White Wine
1 oz. (28 g.) Butter
3 Bay Leaves
10 White Peppercorns
½ Onion sliced

Method:

Place all the above ingredients in a large pot or steamer and bring to a boil.
Add defrosted crab legs.
Cover and steam for 10 minutes.
Serve with melted butter and lemon.

For Baked King Crab:

Garlic Butter, softened
Bread Crumbs
Lemon
Black Pepper, ground

Cut defrosted crab legs in ½ and place on a baking sheet.
Season with fresh ground pepper.
Brush with a soft garlic butter.
Bake in a 375°F (190°C) oven for 12 minutes.
Sprinkle with bread crumbs and bake for an additional 3 minutes.
Serve with lemon.

Peppered Salmon with Tomato Gin Sauce

Serves 4

4 x 6oz (180 g) Fillets of Salmon
3 tbsp. (45 ml) Olive Oil
1½ cups(375 ml) Tomato Juice
2 tbsp. (30 ml) Crushed Black Peppercorns
2 fl oz. (60 ml) Gin
1 tbsp. (15 ml) Herb Butter
¼ cup (62 ml) Green Pepper, diced
¼ cup (62 ml) Green Onion, chopped
¼ cup (62 ml) Carrot, diced
¼ cup (62 ml) Celery, diced

Method:

Brush the salmon with the olive oil and season with sea salt.
Coat the flesh side with the crushed peppercorns.
Heat a fry pan, add the remainder of the olive oil and lay the salmon pepper-side down and cook for 3 minutes.
Turn over and cook on the skin side for 3 minutes.
Remove the salmon from the pan and keep warm.
Drain the cooking oil from the pan and add the butter.
Add the vegetables and sauté for 2 minutes.
Flambé with Gin.
Add tomato juice and reduce by half.
Pour the sauce onto four plates and place the warm salmon on top.

Note: Flambé - French for "flamed" - is when food is sprinkled with liquor, which after warming is ignited just before serving.

Crab Cakes Recipe

Serves 4

1 lb. (454 g) Snow Crab Meat
1 tbsp. (15 ml) Red Pepper, diced
1 tbsp. (15 ml) Green Pepper, diced
1 tbsp. (15 ml) Red Onion, diced
1 tbsp. (15 ml) Mayonnaise
1 tbsp. (15 ml) Grainy Dijon Mustard
1 tbsp. (15 ml) Butter
1 cup (250 ml) Dried Bread Crumbs
1 egg
Salt & Pepper

Method:

Sauté the peppers and onion in butter for 2 minutes and cool.
Squeeze the moisture from crab meat and put in a bowl.
Add the egg, ½ the bread crumbs, peppers, onion, mayonnaise and mustard.
Mix well and season with salt and pepper.
Form into 10 cakes, roll in the remaining bread crumbs and pan fry in oil(3 minutes each side).
Serve over salad greens with Balsamic Vinaigrette.

Lobster Cakes Recipe

Makes 8 Cakes

1 x 1¼ lb. (570 g) Live Lobster
2 tbsp. (30 ml) Celery, diced
1 cup (250 ml) Panko Bread Crumbs
1 pinch of Dried Dill
Salt & Pepper

Method:

Cook the Lobster (Go to Cooking Chart...)
Remove the meat and cut into small pieces.
Pat the meat dry with a paper towel.
Add the celery, green onion and mayonnaise and mix with a spoon.
Add the dried dill and season with salt and pepper.
Add in ¾ of the Panko bread crumbs, mix and form into 8 cakes.
Crust each cake in the remaining Panko.
Fry in vegetable oil, 3 minutes a side.
Serve with Tartar Sauce.

Note: Live lobster can be substituted with a 1 lb. can of cooked lobster meat.

Creamy Clam Chowder Recipe

Serves 8

6 oz. (180 g) Butter
½ cup (125 g) Celery, diced
½ cup (125 g) Carrots, diced
½ cup (125 g) Onion, diced
2 cloves Garlic, chopped
2 Medium Potatoes, peeled and diced
½ tsp (2.5 ml) Dried Basil
½ tsp (2.5 ml) Dried Thyme
6 oz. (180 g) Flour
4 cups (1 litre) Fish Stock
2 x 10 fl oz. (284 ml) tins Clam Nectar
2 x 10 fl oz. (284 ml) Whole Baby Clams, rinsed
1 cup (250 ml) Whipping Cream
1 tbsp (15 ml) Parsley, chopped

Method:

Heat the butter in a large pot over medium heat.
Add all vegetables, garlic and herbs, season with salt & pepper and sauté for 3 minutes.
Stir in the flour and cook over low heat for 3 minutes, do not brown.
Slowly add the clam nectar and fish stock and bring to a boil.
Add the potatoes and simmer until the potatoes are tender, 12 minutes.
Add the drained clams and simmer for 5 minutes.
Add the cream and simmer for an additional 5 minutes.
Season to taste.
Portion into 8 soup bowls and garnish with chopped parsley.

Cheese it up!

Add 1 cup of grated cheddar cheese and blend into the chowder just before serving.

Mussels Mariniere Recipe

Serves 4 Appetizer or 2 Main Course

2 lb. (908 g) Mussels
1 tbsp (15 ml) Shallots or Onion, finely chopped
½ tsp (2.5 ml) Garlic, chopped
1 tbsp (15 ml) Parsley, chopped
½ cup (125 ml) White Wine
½ cup (125 ml) Fish Stock or Clam Nectar
White Pepper
Salt
1 tsp (5 ml) Lemon Juice
2 oz. (60 g) Soft Butter

Method:

Wash the mussels and remove beards.
Place in a hot pan with the shallots, garlic, white wine and fish stock.
Cook under cover until all the mussels open, approximately 5 minutes.
Remove mussels to a serving plate and keep warm.
Reduce the liquid by half and add parsley.
Swirl the liquid in the pan while adding in the soft butter.
Season to taste with salt and white pepper and a few drops of lemon juice.
Pour liquid over the mussels and serve with French bread.

Note: When planning, allow ½ lb. of mussels per person for an appetizer and 1 lb. per person for a main course.

Seared Tuna with a Wasabi Crust

Serves 4

Wasabi Crust

¼ cup (60 ml) Whole Mustard
3 tbsp (45 ml) Coriander Seeds
1 tbsp (15 ml) Whole Black Peppercorn
1 tbsp (15 ml) Parsley, chopped
3 cups (750 ml) Wasabi Peas

Method:

Grind all ingredients in a spice grinder or food processor.

4 x 6 oz. (180 g) Ahi Tuna Steak
1 oz. (30 g) Wasabi Crust, see above
2 tbsp (30 ml) Olive Oil

Method:

Brush the tuna steaks with half the olive oil and season with salt.
Dredge both sides of each steak in the Wasabi Crust.
Heat a frying pan and add the remainder of the olive oil.
Turn over and cook for 1 minute for rare.

Cooking Instructions & Recipes

Learn some great new recipes for seafood, fish, meat and more from the Chefs at Blu.

Jump to:

Crab Cakes:

Lobster Thermidor:

Coquille St. Jaques:

Wild Rice Salmon:

Shrimp Sate:

Seafood Mac & Cheese:

Fish Pie:

Sheppard's Pie:

Lasagna:

Salmon Burgers:

Meat Pies:

Jump to:

Simple Pan Fry Recipe

Suitable for sole, sea bass, cod, swordfish, arctic char, blue marlin, halibut, snapper, baby pickerel and any white fish, trout and salmon.

Method:

Cooking Time:

Jump to:

Simple Poach Recipe

Suitable for sole, snapper, salmon, orange roughy sea bass, baby pickerel or any white fish. Smaller fillets poach best if rolled or folded.

Method:

Jump to:

Cooking Live Lobster

Cooking Liquid:

Method:

To Serve:

Jump to:

King Crab Recipe

Recommended Serving: 1 lb (454 g) per Person

For Steamed King Crab:

Method:

For Baked King Crab:

Jump to:

Peppered Salmon with Tomato Gin Sauce

Serves 4

Method:

Jump to:

Crab Cakes Recipe

Serves 4

Method:

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Lobster Cakes Recipe

Makes 8 Cakes

Method:

Jump to:

Creamy Clam Chowder Recipe

Serves 8

Method:

Cheese it up!

Jump to:

Mussels Mariniere Recipe

Serves 4 Appetizer or 2 Main Course

Method:

Jump to:

Seared Tuna with a Wasabi Crust

Serves 4

Wasabi Crust

Method:

Method:

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