Long Weekend Menu Ideas

Let’s take the time to prepare some extra special dishes with seafood this BC Day long weekend! Whether you’re hosting family for brunch or inviting friends over for dinner, we’ve got a few menu ideas that are sure to inspire some fun in the kitchen!

Visit 7 Seas Fish Market for all the seafood ingredients in these recipes! We’ll be open for our regular hours this long weekend:

 

Saturday (10 – 6)

Sunday (12 – 5)

Monday (closed)

 

We look forward to seeing you!

 

Wild Sockeye Salmon Quiche

For this recipe, we used Wild Pacific Smoked Chum Salmon Barbecue Tips from our ‘Smoked & Candy’ section for its savoury, smoky flavour. Alternatively, you could use fresh wild sockeye salmon or wild sockeye salmon lox.

1. Start with a pie shell, either store-bought or homemade.
2. Combine eggs, cream, dill, salt and pepper with a whisk in a bowl.
3. Pan fry sliced leeks in garlic and butter until translucent.
4. Layer dehydrated onions, cooked leaks, chopped asparagus stems, pieces of salmon, and grated gruyère cheese in the pie shell.
5. Pour the egg mixture into the pie shell, over everything.
6. Gently place the asparagus tips and some fresh dill on top to decorate.
7. Bake at 350°F for 40 minutes or until the top is golden brown.

To check doneness, insert a knife into the center of the quiche. If the knife comes out clean, it’s done. Let your quiche stand for 10 minutes before serving. FYI – cooked quiche freezes and reheats beautifully!

 

Poké Nachos

This is the tropical version of your regular nachos recipe! Think fresh pineapple instead of tomatoes, and Sriracha mayo in place of a chunky salsa. We used 16oz of Ahi Tuna Poké from our ‘Ready to Eat’ section for this dish. On a hot summer day, you’ll be glad this is not baked!

1. Start by spreading a bunch of tortilla chips on a large platter.
2. Add the following toppings: fresh pineapple chunks, sliced jalapeño peppers, ahi tuna poké, fresh cilantro, avocado cubes, and diced red onion.
3. Drizzle Sriracha mayo crosswise over everything.
4. Sprinkle a generous amount of furikake seasoning on top.
5. Serve with a bowl of guacamole on the side (optional).

Take this tropical theme to the next level by pairing your Poké Nachos with Tin Whistle’s newly released Coco Galore Pina Colada Hefeweizen!

 

Grilled Humboldt Squid

This dish is a real treat for the taste buds and will make you feel like you’re sitting on a patio somewhere on the Mediterranean! We used a 1lb package of Wild Humboldt Squid Sticks from our freezer section for this recipe.

1. Tenderize the squid by soaking it in salted milk in the fridge for 1 hour.
2. Drain and pat dry.
3. Marinate the squid in a mixture of olive oil, minced garlic, and chilli flakes for 1 hour.
4. Preheat the grill to 450°-500°F. Place the squid on the hot grill for 3-4 minutes.
5. Toss the cooked squid, sliced cherry tomatoes, pitted and halved Kalamata olives, capers, lemon zest and lemon juice in a bowl.
6. Plate all the ingredients, then drizzle with extra virgin olive oil.
7. Garnish with fresh parsley.

How do you like those grill marks!?! This dish is a real crowd-pleaser, so if your guests enjoy squid, we recommend doubling the recipe!

 

Macadamia Crusted Halibut

This is Chef Ming Tsai’s recipe, courtesy of the Food Network. We used 8oz portions of fresh Wild BC Halibut to make this mouthwatering main course! Most chefs recommend cooking halibut to medium-rare to maintain its succulence. The macadamia nuts give each mouthful a perfect crunch!

1. Preheat the oven to 400°F.
2. Season the halibut portions with cayenne, salt, and pepper.
3. Brush a thin layer of egg whites on the fish, then sprinkle over with chopped macadamia nuts.
4. Press the nuts into the fish to help them stay put.
5. Pan sear the halibut portions in oil on medium for 3-4 minutes, until the macadamia nuts are golden brown.
6. Bake in the oven until they reach an internal temperature of 120°-125°F.

The halibut portions are extremely fragile, so we put the cast iron pan right into the oven to avoid having the fish fall apart (or all the nuts fall away) when it gets transferred to the oven.