Category: Seafood

CRISPY COATERS SALMON

7/29/2021

Coat delicious BC salmon with Rick's Real Foods™ Crispy Coaters Fine with Rick's Rub™ Seafood for a crunchy, crispy meal the whole family will love!

INGREDIENTS:
2-4 pieces of fresh, wild caught BC salmon, approx. 750g in total
1 pouch Rick's Real Foods™ Crispy Coaters Fine ft. Rick's Rub™ Seafood

METHOD:

Preheat oven to 400C. Line baking sheet with parchment paper.
In the provided plastic bag or in a shallow bowl, cover the salmon pieces with the Rick's Real Foods™ Crispy Coaters Fine ft. Rick's Rub™ Seafood. If necessary, gently pat the coating into the fish to ensure full coverage.
Bake the fish in the oven until crispy, golden, and the fish is opaque and flaky, approximately 10-15 minutes.

Serve with steamed vegetables and Rick's Rub™ Heat Spiced Sweet Potatoes.

Serves 2-4

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Crispy Coaters Fish Tacos

4/7/2021

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Tacos are fun for the whole family! Fish tacos made with Rick's Real Foods™ Crispy Coaters Fine Ft. Rick's Rub™ Seafood make a quick, crispy, healthy meal the kids will be asking for!

INGREDIENTS:
4 cod loins
1 60g pouch of Rick's Real Foods™ Crispy Coaters Fine Ft. Rick's Rub™ Seafood
Corn tortillas
Favourite fillings:
coleslaw
avocado
salsa
Rick's Rub™ Heat dip to drizzle
cilantro

METHOD:

Preheat oven or air fryer to 400F
In one of the bags provided in the Crispy Coaters box, empty 1 60g pouch of Crispy Coaters into the bag and place cod loins into the Crispy Coaters. Shake the bag to coat the fish with the Crispy Coaters.
Remove the fish from the bag and place on a parchment lined baking sheet for the oven or in the air fryer basket. Cook for 4-6 mins or until fish is opaque, depending on the size of the fish.
Gently separate the cod into bite-sized pieces and assemble tacos to your taste.

Enjoy this family-friendly, gluten free meal! If there are leftovers, enjoy for lunch the next day, too!

Serves 3-4

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Beat the heat with light and refreshing tuna cakes featuring Rick's Rub Seafood!

INGREDIENTS:

2 cans tuna
2 tsp Dijon mustard
1 slice white bread, torn into small pieces
zest of 1 lemon
1 Tbs lemon juice
1 Tbs water
2 Tbs chopped fresh chives
1 egg
2 Tbs olive oil
dash of your favourite hot sauce
2 tsp Rick's Rub Seafood seasoning

METHOD:

Drain liquid from tuna cans. In a large bowl, mix tuna with bread pieces, lemon zest, lemon juice, Dijon mustard, chives, water, hot sauce, egg, Rick's Rub Seafood seasoning, and salt/pepper to taste.
Divide the mixture into 4 parts and form each part into a ball. Flatten each to form a patty on wax paper, chill in the fridge for 30 mins-1 hour. (Chilling will help the patty hold the shape when cooking).
Heat oil in a skillet on medium high heat. Gently place the patties in the pan and cook until golden brown on each side (approx. 3-4 mins on each side).

Serve with side salad and lemon wedge.

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RICK'S RUB ASIAN SEAFOOD SKEWERS

11/27/2015

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Chef Rick

For these easy Seafood Skewers, you should visit your local fish monger for an assortment of fresh seafood!

INGREDIENTS:
1 lb swordfish, cut into ¾” cubes
1 lb fresh tuna, cut into ¾” cubes
14 oz raw prawns
1 lb 5 oz small squid
12 bamboo skewers, soaked in cold water for 1 hour
½ cup Rick’s Rub Asian seasoning
Coleslaw
Russet Potatoes

METHOD:

Peel and devein the prawns, leaving the tails on
Clean the squid and cut the bodies into thick rings. Note: you won’t need the wings or tentacles here, so save them for another meal!
Place all seafood into a large mixing bowl with ½ cup of Rick’s Rub Asian seasoning. Toss to coat and allow to sit for 10 mins
On each of the bamboo skewers, thread a cube of swordfish, tuna, squid ring, prawn (pierce in 2 places), swordfish, and tuna.
Place skewers on greased, preheated grill, allow to cook about 2 mins on each side. Be careful not to overcook the delicate fish.

Serve with crunchy coleslaw and roasted potato wedges.
Serves 4

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CRAB CAKES WITH RICK'S RUB FISH AND SEAFOOD

11/27/2015

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Try this recipe with canned crab meat or fresh lump crab meat from your local fish monger. Perfect for entertaining.

INGREDIENTS:
1 can crab meat
½ cup fine bread crumbs
2 tsp mayonnaise
1 egg, beaten
1 tsp Rick’s Rub Fish & Seafood seasoning

METHOD:

Preheat pan or oven to 350F
In a large mixing bowl, combine crab meat, bread crumbs, mayonnaise, beaten egg, and Rick’s Rub Fish & Seafood seasoning
Form mixture into 12 balls and flatten each with the heel of your hand until about ½ inch thick
Pan fry or bake until golden brown

Serve with homemade tartar sauce
Serves 4

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ROASTED SALMON WITH RICK'S RUB FISH AND SEAFOOD MAYONNAISE GLAZE

11/27/2015

This easy salmon recipe was inspired by a customer during an in-store demo. The mayonnaise glaze ensures a moist salmon and it’s a great way to carry more flavour!

INGREDIENTS:
½ cup real mayonnaise (not “dressing”)
1 tsp Rick’s Rub Fish & Seafood seasoning
1 side of your favourite wild Pacific salmon

METHOD:

Preheat oven to 350F
Combine mayonnaise and Rick’s Rub Fish & Seafood seasoning. Spread a thin layer over salmon
Place salmon on prepared baking sheet and bake in the oven for 30 mins or until the fish flakes
Allow to cool slightly before serving

Serve with Rick’s Rub rice pilaf and roasted vegetables
Serves 2

SEARED TILAPIA WITH RICK'S RUB FISH AND SEAFOOD

11/27/2015

Chef Rick

For this easy seared Tilapia dinner, ask your fish monger for 2 tilapia fillets

INGREDIENTS:
2 8oz Tilapia fillets
2 tsp Rick’s Rub Fish & Seafood seasoning
1 Tbs butter
¼ cup water

METHOD:

Preheat non-stick pan over medium heat
Gently rub each tilapia fillet with 1 tsp Rick’s Rub Fish & Seafood seasoning, ensuring an even coat. Let stand for 10 mins
Add 1 Tbs butter to preheated pan and allow to melt. Sear tilapia in heated butter for 1 min each side
Add ¼ cup water to pan and cover to steam until tilapia fillets flake, about 2 mins
Remove from heat once meat starts to flake, finish with a squeeze of lemon if desired

Serve with steamed spinach and boiled new potatoes
Serves 2

SEARED SCALLOPS WITH RICK'S RUB FISH AND SEAFOOD

11/27/2015

Chef Rick

For this easy seared scallop dinner, ask your local fish monger for Large Sea Scallops

INGREDIENTS:
1lb Large Sea Scallops
2 Tbs Rick’s Rub Fish & Seafood seasoning
1 Tbs butter
1 tsp olive oil

METHOD:

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat scallops dry with paper towels, as the surface moisture impedes browning
Gently rub the scallops with Rick’s Rub Fish & Seafood seasoning until evenly coated. Let stand for 10 mins
Heat a 10- or 12-inch non-stick skillet over medium heat for 1 to 2 mins
Add butter and olive oil to hot pan. Place scallops in pan and let sear until brown and crisp, about 2 to 4 mins. NOTE: make sure to not overcrowd the pan, as this will cause the scallops to poach, not sear
Turn scallops and let sear another 2 to 4 mins or until browned. Remove from heat and serve immediately

Serve with fresh green salad and boiled new potatoes
Serves 3

SALMON FILLETS WITH RICK'S RUB FISH AND SEAFOOD

11/27/2015

Chef Rick

For this easy seared salmon dinner, ask your local fish monger for deboned, skin-on salmon fillets

INGREDIENTS:
2 skin-on, salmon fillets, 6oz each
2 tsp Rick’s Rub Fish & Seafood seasoning
1 tsp cooking oil

METHOD:

Preheat non-stick pan on medium heat. Add cooking oil when pan is hot
Gently rub each salmon fillet with 1 tsp Rick’s Rub Fish & Seafood seasoning. Let stand for 10 mins
When pan and oil are hot, sear seasoned salmon for about 2 mins, skin side down first to crisp the skin
Carefully flip salmon in pan and continue to cook for another 2 mins. Salmon should be pink and moist inside when done.
Remove from pan and serve while hot

Serve with steamed asparagus and long grain rice
Serves 2

SPICY PRAWNS WITH RICK'S RUB HEAT

11/27/2015

Chef Rick

For this easy Spicy Prawns recipe, ask you local fish monger for 3 lbs of large prawns, shelled and deveined

INGREDIENTS:
3 lbs large prawns, shelled and deveined
3 Tbs Rick’s Rub Heat seasoning
1 lime, cut into wedges
1 Tbs cooking oil, olive oil, or grapeseed oil

METHOD:

Heat oil in a very large skillet on stovetop
Toss prawns with Rick’s Rub Heat seasoning in a large bowl until coated, allow to stand for 10 mins
Add prawns to the skillet and cook for 2 to 4 mins, stirring until pink in colour
Squeeze fresh lime juice over cooked prawns and serve hot. Garnish with lime wedge

Serve with cold beer and potato chips
Serves 8

RECIPE IDEAS

CRISPY COATERS SALMON

Crispy Coaters Fish Tacos

rick's rub seafood tuna cakes

RICK'S RUB ASIAN SEAFOOD SKEWERS

CRAB CAKES WITH RICK'S RUB FISH AND SEAFOOD

ROASTED SALMON WITH RICK'S RUB FISH AND SEAFOOD MAYONNAISE GLAZE

SEARED TILAPIA WITH RICK'S RUB FISH AND SEAFOOD

SEARED SCALLOPS WITH RICK'S RUB FISH AND SEAFOOD

SALMON FILLETS WITH RICK'S RUB FISH AND SEAFOOD

SPICY PRAWNS WITH RICK'S RUB HEAT

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