Local product of the month: arrival from Gaspé!

Frozen turbot 4/8
1 x 4.54 kg
$2.10  100 g

Turbot with brown butter and capers

preparation : 10 minutes • cooking : 20 minutes

Ingredients
• 4 turbot fillets
• Kosher salt and freshly ground black pepper
• 2 to 3 tablespoons canola oil
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1/2 cup dry white wine
• 1/4 cup drained capers
• 1 lemon, juiced and zested
• 1/4 cup chopped fresh estragon, plus 4 sprigs, for garnish

DIRECTION
1. Sprinkle the turbot on both sides with salt and pepper.

2. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to).
3. Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
4. Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan.

5. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan.

6. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.

7. Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

TIPS
• For side vegetables, put vegetables in various colors if you can!

Fresh Yellowfin tuna loin

Itsumo Brand
Pack 1 x 5 kg  aprx.

$5.13 100 g

Fresh Yellowfin tuna loin?

Itsumo Brand pieces 10-18 g

Pack 1 x 5 kg apex.

$5.13  100 g

SEARED AHI TUNA

preparation : 12 minutes • cooking : 5 minutes

Ingredients
• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

DIRECTION
1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side or even a little longer if you want the tuna less rare.

 

TIPS
Certified Dolphin safe and recommended by Ocean Wise, ITSUMO tuna is hand line caught on day boats and then immediately immersed in super-chilled and super Oxygen saturated brine to preserve quality. The tuna loins are then covered in antimicrobial wrap and sealed in bags containing pure Oxygen. The result is better and longer lasting high quality fresh tuna.

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!

Turbot with brown butter and capers

preparation : 10 minutes • cooking : 20 minutes

Ingredients
• 4 turbot fillets
• Kosher salt and freshly ground black pepper
• 2 to 3 tablespoons canola oil
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1/2 cup dry white wine
• 1/4 cup drained capers
• 1 lemon, juiced and zested
• 1/4 cup chopped fresh estragon, plus 4 sprigs, for garnish

DIRECTION
1. Sprinkle the turbot on both sides with salt and pepper.

2. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to).
3. Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
4. Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan.

5. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan.

6. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.

7. Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

TIPS
• For side vegetables, put vegetables in various colors if you can!

SEARED AHI TUNA

preparation : 12 minutes • cooking : 5 minutes

Ingredients
• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

DIRECTION
1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side or even a little longer if you want the tuna less rare.

 

TIPS
Certified Dolphin safe and recommended by Ocean Wise, ITSUMO tuna is hand line caught on day boats and then immediately immersed in super-chilled and super Oxygen saturated brine to preserve quality. The tuna loins are then covered in antimicrobial wrap and sealed in bags containing pure Oxygen. The result is better and longer lasting high quality fresh tuna.

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!