Sassy Sesame BBQ Tuna Steak

SASSY SESAME TUNA STEAK WITH SEA ASPARAGUS

 Ingredients

• 1 Yellowfin Tuna Steak, approximately 6 oz  
• 1 Cup Simply West Coast Sassy Sesame Sauce™
• 2 cloves garlic, chopped
• 1 Tablespoon sesame oil
• 1/2 lb sea asparagus, washed

Directions

 

Sea Asparagus

Soak sea asparagus in a bowl of cold water for 1 hour. Drain. Heat sesame oil in frying pan on medium-low heat. Add garlic and sauté for 15-30 seconds. Add sea asparagus to pan and sauté for another 3 minutes. Serve with tuna and a squeeze of lemon.

Tuna

Place tuna steak in a bowl and pour on the Sassy Sesame Sauce. Marinade at room temperature for about 20 minutes. Grease grill or barbeque, and grill the tuna steak approximately 1 minute per side for rare. Serve with sea asparagus; add Sassy Sesame sauce to taste.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

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See the Beach ~ Ceviche

Different versions of Ceviche are eaten all around the world, however, its origins remain disputed. According to http://whatscookingamerica.net/

“Ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador.

There is a theory that pre-Hispanic peoples cooked fish with a fruit called “tumbo.” The Inca’s ate salted fish and a chicha-marinated fish dish. The Spanish contributed the Mediterranean custom of using lemons and onions.

There are other historians that believe that Ceviche’s origin is Arabian, imported to Peru by Arabian immigrants and re-interpreted by the Peruvians of the coastal areas.

The other version is that some English-speaking people, who watched fishermen on the coast of Peru eating their fish directly from the sea with just lemons and salt, said “See the beach.” Since this is a phrase that the locals could not repeat well, they instead pronounced it “Ceviche.”

Whatever your take on Ceviche is, we hope you will enjoy our Asian inspired version in this week’s recipe!

Ingredients

• 3 lbs small raw shrimp, cleaned
• 1 Red Onion, chopped
• 1 Ripe Mango, cubed
• 1/4 c. Premium Unsweetened Coconut Milk
• 2 Thai or Serrano Chili, seeds and veins removed and finely minced
• 3 tsp. Fresh Ginger, grated or finely minced
• 8 or 9 Thai Basil leaves, chopped
• 2 Tbsp. Fresh Mint Leaves, chopped
• 2 Tbsp. Cilantro, chopped
• 1 c. Simply West Coast Sun Soaked Ceviche Marinade

 

Directions

 

1.          In a mixing bowl, combine the Simply West Coast Ceviche Marinade and coconut milk, and        whisk together until the liquids are fully combined .

 

2          Add shrimp, red onion, chili, and ginger to liquid mixture, and ensure that the shrimp is fully covered by the liquid.

 

3          Cover and refrigerate for 2-3 hours.

 

4          Add mango, cilantro, basil, and mint before serving.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

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BAKED FISHMONGER’S TILAPIA WITH BROCCOLI QUINOA

Tilapia fish originated in the Nile river, and have been enjoyed for thousands of years. Tilapia is a fantastic fish for many reasons: low in fat, high in nutritional value, and inexpensive compared to many other fish! Here is an easy, delicious, and nutritious recipe for Tilapia and a yummy side dish that can be enjoyed year-round.

 

 Ingredients

• 4 tilapia fillets, (around 120 grams/4 oz each)
• 1 lemon, sliced
• Simply West Coast Fishmonger’s Marinade

 

Directions

1.         Place tilapia fillets in a shallow dish, cover with Simply West Coast Fishmonger’s Marinade, and marinate for 1-2 hours.

2.         Lightly grease a baking dish and heat oven to 350 degrees

3.         Arrange the tilapia fillets in the bottom of a baking dish, skin side up. Add Fishmonger’s Marinade so that the flesh of the fish is covered.

4.         Cover and bake for 20-30 minutes in the oven, or until you are able to flake fish with a fork.

5.         Serve with a squeeze of lemon to taste.

For other great Simply West Coast Sauces recipe ideas, to find a store location nearest you or to purchase our sauces on-line please visit www.simplywestcoast.com

Added bonus; Don’t miss out on two great chances to try our Sauce this coming weekend.

Saturday March 3rd at Capers on Robson 2pm-7pm

Sunday March 4th at Whole Foods Cambie 1pm-5pm

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Wild Salmon with our Modest Miso

Wild Salmon and Modest Miso make a great pair in this customers delicious dish suggestion!

 

 
INGREDIENTS:

Simply West Coast’s Modest Miso Vinaigrette
1 wild salmon filleted
10 cherry tomatoes
1/4 cup of sesame seeds toasted
1 red bell pepper
4 baby bok choi
3 parsnips
3 tbs of ginger
1 clove of garlic
1 tbs of olive oil
1 cup of quinoa

 
INSTRUCTIONS:
1)Place salmon on tinfoil in roasting pan, cover generously in our Modest Miso Vinaigrette.
2)Disperse halved cherry tomatoes over salmon and coat the salmon with toasted sesame seeds.
3)Mix garlic/ginger/olive oil/pepper/bok choi/parsnip together, then place vegetables tightly around salmon on tin foil
4)Lift a side of tinfoil and pour a quarter cup of water under (water evaporates during baking and keeps fish moist!), then cover salmon and veggies with tinfoil and place in oven for 20-30 mins at 400 degrees.
5)10-15 mins before fish is done, boil 2 cups of water for 1 cup of quinoa (substitute water for chicken broth for extra flavour)

Thank you Chelsea and Lucas for this great recipe!!

 

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Sassy Sesame Snapper

 Here’s a great recipe idea from one of our followers!

Julie’s Sassy Sesame Snapper

Ingredients:
2 Red snapper fillets
1/2 cup sassy sesame sauce

Preheat oven to 400C. Marinade the snapper fillets for 20 minutes in the Sassy Sesame Sauce. Transfer to a dish and bake for 15-20 minutes. Serve with basmati rice and steamed greens…mmmmm.

Serves 4

 

This sounds simple and delicious. Thanks Julie, I can’t wait to try it!

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