Healthy product of the month: arrival from Iceland!

Frozen cod fillets 8/16
3 x 6.35 kg
$15.66  per kg

Cod Fillets in Beurre Blanc Sauce

preparation : 30 minutes • cooking : 15 minutes

Ingredients
• 4 cod fillets
• 100 g unsalted pepper
• 3 shallots
• 1/4 cup white wine
• 1/4 cup wine vinegar
• pepper
• salt

DIRECTION
1. Preheat the oven to 200°C (th.7).

2. Cut 100g of butter into small pieces.
3. Peel and chop the shallots, then combine them in a thick-bottomed saucepan. Pour in the white wine and vinegar, bring to a boil and let evaporate slowly.
4. As soon as there is only the equivalent of a tablespoon left, gradually stir in the cold butter over very low heat. Whisk until the sauce becomes creamy, then season to taste.

5. Place the cod fillets on a baking sheet, sprinkle with pieces of butter. Bake for 5 to 8 minutes (depending on the thickness of the fish).

6. Serve the cod fillets with the sauce au beurre blanc.

TIPS • Decorate with parsley for colour and serve with rice and asparagus!

Raw Lobster Tails 20-24 Oz

M Seafood
Pack 1 x 4.54 kg .

$78/ Kg – 1 tail serves 2 persons

Raw Lobster Tails 20-24 Oz

M Seafood
Pack 1 x 4.54 kg .

$78/ Kg – 1 tail serves 2 persons

GRILLED LOBSTER TAIL WITH BUTTER AND WINE SAUCE

preparation : 10 minutes • cooking : 15 minutes

Ingredients
• 2 Lobster tails
• 50 ml white wine
• 30 ml lemon juice
• 1 finely chopped shallot
• 2 clove garlic, minced
• Salt and pepper
• 125 g diced butter

• lemon wedges

DIRECTION
1. Mix the wine, lemon juice, shallot, garlic, salt and pepper in a small saucepan and put over medium heat. Bring to a boil, then reduce to about 2 Tbsp. (30 mL). Remove from the heat and let cool for 1 minute. Then add the butter cubes little by little, until you obtain a homogeneous mixture. Keep the sauce warm.

2. Place each lobster tail on the flat side, then insert the tip of a large kitchen knife at the base of the tail. Press firmly to cut the shell, up to three quarters of the flesh. Then open the tails like a book. Season the lobster with salt and pepper.

3. Grill meat side up on the barbecue for about 15 minutes.

4.Serve lobster tails with hot sauce and lemon wedges.

TIPS
These 22 oz lobster tails are very large and can serve 2 people.
Decorate with a few herbs for the green color.

TO DISCOVER

Every month we suggest an eco-responsible product. This is our way of participating and encouraging the safeguarding of our resources. We are certified Ocean Wise.

What about Halibut?

Halibut pieces 10-18 g
1 x 2.27 kg
$1.76  100 g

 

What about halibut?

Halibut pieces 10-18 g
1 x 2.27 kg
$1.76  100 g

 

Halibut with orange sauce with Asian tastes

preparation:  20 minutes • cooking: 10 minutes

Ingredients
• 1/4 cup fresh orange juice
• 2 teaspoons minced fresh cilantro
• 1 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 1 tablespoon soy sauce


• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 340 g of halibut pieces

DIRECTION
1. Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.

2. Heat the olive oil in a skillet over medium-high heat. Cook the halibut pieces until golden brown on each side, 1 to 2 minutes per side.

3. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly.

4. Remove halibut pieces to a plate and drizzle with orange sauce to serve.

TIPS
• Halibut pieces are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty dinner.

Salmon lovers?

Canadian Atlantic salmon tartare cubes
10 x 500 g
$3.31  100 g

Salmon and Tomato Tartare

preparation : 10 minutes • cuisson : 0 minute

Ingredients
• 120 gr Canadian Atlantic salmon cubes
• 1 organic tomato
• 1 tsp chopped chives
• 2 tsp extra-virgin olive oil
• Sea salt and freshly cracked black pepper to taste

DIRECTION
1. Place the salmon cubes in a small bowl, add the extra-virgin olive oil and season with salt and black pepper to taste.
2. Cut the tomato in half, spoon the seeds and juice out and discard.
3. Finely cube the tomato, place in a bowl and add chives and the remaining oil.
4. Season with salt and black pepper to taste and gently mix.
5. Arrange the seasoned salmon on a serving dish, spoon the tomato & chives on top and serve immediately.

TIPS

Salmon and Tomato Tartare is the perfect recipe for a quick, healthy meal that takes just 10 minutes to put together. It’s also gluten-free and dairy-free!

Cod Fillets in Beurre Blanc Sauce

preparation : 30 minutes • cooking : 15 minutes

Ingredients
• 4 cod fillets
• 100 g unsalted pepper
• 3 shallots
• 1/4 cup white wine
• 1/4 cup wine vinegar
• pepper
• salt

DIRECTION
1. Preheat the oven to 200°C (th.7).

2. Cut 100g of butter into small pieces.
3. Peel and chop the shallots, then combine them in a thick-bottomed saucepan. Pour in the white wine and vinegar, bring to a boil and let evaporate slowly.
4. As soon as there is only the equivalent of a tablespoon left, gradually stir in the cold butter over very low heat. Whisk until the sauce becomes creamy, then season to taste.

5. Place the cod fillets on a baking sheet, sprinkle with pieces of butter. Bake for 5 to 8 minutes (depending on the thickness of the fish).

6. Serve the cod fillets with the sauce au beurre blanc.

TIPS • Decorate with parsley for colour and serve with rice and asparagus!

GRILLED LOBSTER TAIL WITH BUTTER AND WINE SAUCE

preparation : 10 minutes • cooking : 15 minutes

Ingredients
• 2 Lobster tails
• 50 ml white wine
• 30 ml lemon juice
• 1 finely chopped shallot
• 2 clove garlic, minced
• Salt and pepper
• 125 g diced butter
• lemon wedges

DIRECTIONS
1. Mix the wine, lemon juice, shallot, garlic, salt and pepper in a small saucepan and put over medium heat. Bring to a boil, then reduce to about 2 Tbsp. (30 mL). Remove from the heat and let cool for 1 minute. Then add the butter cubes little by little, until you obtain a homogeneous mixture. Keep the sauce warm.

2.Place each lobster tail on the flat side, then insert the tip of a large kitchen knife at the base of the tail. Press firmly to cut the shell, up to three quarters of the flesh. Then open the tails like a book. Season the lobster with salt and pepper.

3.Grill meat side up on the barbecue for about 15 minutes.

4.Serve lobster tails with hot sauce and lemon wedges.

TIPS
These 22 oz lobster tails are very large and can serve 2 people.
Decorate with a few herbs for the green color.

Halibut with orange sauce with Asian tastes

preparation:  20 minutes • cooking: 10 minutes

Ingredients
• 1/4 cup fresh orange juice
• 2 teaspoons minced fresh cilantro
• 1 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 1 tablespoon soy sauce


• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 340 g of halibut pieces

DIRECTION
1. Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.

2. Heat the olive oil in a skillet over medium-high heat. Cook the halibut pieces until golden brown on each side, 1 to 2 minutes per side.

3. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly.

4. Remove halibut pieces to a plate and drizzle with orange sauce to serve.

TIPS
• Halibut pieces are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty dinner.

Salmon and Tomato Tartare

preparation : 10 minutes • cuisson : 0 minute

Ingredients
• 120 gr Canadian Atlantic salmon cubes
• 1 organic tomato
• 1 tsp chopped chives
• 2 tsp extra-virgin olive oil
• Sea salt and freshly cracked black pepper to taste

DIRECTION
1. Place the salmon cubes in a small bowl, add the extra-virgin olive oil and season with salt and black pepper to taste.
2. Cut the tomato in half, spoon the seeds and juice out and discard.
3. Finely cube the tomato, place in a bowl and add chives and the remaining oil.
4. Season with salt and black pepper to taste and gently mix.
5. Arrange the seasoned salmon on a serving dish, spoon the tomato & chives on top and serve immediately.

TIPS

Salmon and Tomato Tartare is the perfect recipe for a quick, healthy meal that takes just 10 minutes to put together. It’s also gluten-free and dairy-free!