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Welcome To Harbour Hill Bed & Breakfast |
1350 Helen Rd., PO Box 312 Ucluelet, BC, Vancouver Island V0R 3A0 |
Toll Free: 1-877-726-2711 Phone: (250) 726-2717 Email: info@harbourhill.ca |
© Copyright Harbour Hill Bed & Breakfast - Ucluelet Accomodation On The West Coast Of Vancouver Island, British Columbia |
Website Design & Internet Marketing By Black Water Music - Ucluelets Premier Websites |
A West Coast Harbour Bed And Breakfast - Ucluelet Accomodation On The West Coast Of Vancouver Island, British Columbia |
Toll Free: 1-877-726-2711 |
Phone: (250) 726-2717 |
Seafood Recipes |
2 cloves garlic, minced 6 tablespoons light olive oil 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon lemon juice 1 tablespoon fresh parsley, chopped 2 (6 ounce) Wild Salmon Dinner Fillets Preparation: 1.In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. 2.Preheat oven to 375 degrees F (190 degrees C). 3.Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. |
Easy Baked Salmon |
4 4-6 oz. salmon steaks -----sauce----- 3 tb Melted butter 1 tb Lemon juice 1 tb White wine vinegar 1/4 ts Grated lemon peel 1/4 ts Garlic salt 1/4 ts Salt 1 ds Hot pepper sauce; (optional) Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. |
BBQ Salmon Steaks |
The salmon steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe. Serves 4 1/2 cup hot tomato salsa 1/4 cup fresh lime juice 1 teaspoon Dijon Mustard 1garlic clove, minced 4 6-ounce Pacific salmon steaks, thawed if necessary 1/4 cup butter, softened 3/4 teaspoon lime zest, grated 1/4 teaspoon cumin, ground to taste salt and pepper 1 tablespoon vegetable oil for garnish: lime wedges PREPARATION Set aside two tablespoons of salsa. In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour. In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside. Preheat broiler on high. Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks. PRESENTATION Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot. |
Broiled Salmon |
1 salmon fillet, about 11/2 lbs (750 g) 1 1/4 cup olive oil 50 mL 1 lemon or orange, juice and zest 1 1 Tbsp chopped fresh basil 15 mL 1/2 tsp salt 2 mL 1 tsp freshly ground black pepper 5mL Marinate the salmon in remaining ingredients. Meanwhile, soak a piece of untreated cedar plank in cold water for about 2 hours (weighting it with something heavy), then place in a 450°F/220°C heated oven for 5-10 minutes. Remove the salmon from the marinade and bake on the plank until cooked, allowing about 10 minutes per inch (2.5 cm) thickness of fish. TO BARBECUE: Soak the plank as above. Place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 minutes. Preparation time: 2 hours Cooking time: 10 minutes (20 minutes to barbecue) depending on thickness of salmon. Serves 4. |
BBQ Cedar Plank Salmon |
Ingredients: 1 1/4 pounds fresh or frozen West Coast Halibut steaks or thick fillets 2 teaspoons vegetable oil 3/4 cup soft bread crumbs 2 tablespoons parmesan cheese, grated 1 tablespoon fresh tarragon, snipped or 1/2 teaspoon dried tarragon, crushed 1/2 teaspooon paprika dash pepper fresh lemon wedges (for serving - optional) Preheat oven to 450ºF. Cut thawed fish into four portions. Pat dry and brush each portion with cooking oil. In a shallow dish, stir together bread crumbs, parmesan cheese, tarragon, paprika and pepper. Dip fish into crumb mixture to coat both sides. Arrange pieces in a 12"x7 1/2" baking dish. Sprinkle any leftover crumb mixture on top. Bake fish, uncovered for 8 to 12 minutes in a hot oven, until fish flakes easily with a fork. Do not turn during baking. Serve with fresh lemon wedges for drizzling. Serves 4 |
Baked West Coast Halibut |
1 cup white wine or sauterne 1 cup mayonnaise 1 teaspoon salt 1/2 cup sour cream 1 pound Western Halibut fillets 1/4 cup chopped onion Fine bread crumbs Paprika Mix wine and salt and marinate halibut for at least 1 hour (best if marinated most of the day). Drain fish on paper towel, dip both sides in bread crumbs, place in greased baking dish. Mix together mayonnaise, sour cream, and onions, spread over fish and sprinkle top with remaining bread crumbs, and paprika. Bake at 500 degrees for approximately 20 minutes or until fish flakes with a fork. |
Western Sour Cream Halibut |
INGREDIENTS 6 (6 ounce) Pacific Halibut fillets 1 (8 ounce) package cream cheese, softened 1/2 pound cooked salad shrimp salt to taste ground black pepper to taste 1/2 teaspoon dried basil 1 lemon 1 Red & 1 Yellow Pepper 1 White onion DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with foil. In a small bowl, mix together cream cheese and shrimp. Season to taste with basil, salt and pepper. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet with vegetables. Place on foil lined pan. Squeeze lemon juice over fish. Bake for 20 minutes, or until fish is thoroughly done. |
Stuffed Pacific Halibut |
SERVES 3 to 4 This is quick, easy and delicious. In my family it usually only serves 2 or 3. Serve with rice or noodles to drizzle with the extra butter. INGREDIENTS 5 tablespoons butter 2 teaspoons minced fresh garlic 1 pound medium or large Barkley Sound Prawns, peeled Salt and pepper to taste 2 tablespoons chopped fresh parsley In a broiler-proof skillet large enough to hold the shrimp in one layer, melt the butter with the garlic over medium-low heat for about 5 minutes, or just until it starts to sizzle. Remove from heat. Preheat broiler to high. Place upper rack as close to broiler as possible. Add the shrimp to the pan. Season with salt, pepper and parsley. Stir to coat the prawns with the melted butter. Broil just until pink on one side, then turn prawns and broil the other side. Serve immediately, drizzling the garlic butter over the prawns. |
BROILED PRAWNS WITH HERBED GARLIC BUTTER |
Oven Roasted Dungeness Crab |
Servings: Makes 2 servings. Ingredients: 1/4 cup (1/2 stick) butter 1/4 cup olive oil 2 tablespoons minced garlic 1 tablespoon minced shallot 1 1/2 teaspoons dried crushed red pepper 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds) 2 tablespoons chopped fresh thyme, divided 2 tablespoons chopped fresh parsley, divided 1/2 cup blood orange juice or regular orange juice 1 teaspoon finely grated blood orange peel or regular orange peel Prep: Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve. |
Open the oysters; look them over carefully; remove any fine pieces of shell which may adhere to them; then season slightly with salt and pepper, and let them stand half an hour in the ice chest. Serve on fancy oyster plates, or on the deep half-shell, with slices of lemon. Serve with small squares of buttered brown bread. |
Raw Pacific Shore Oysters |
12 fresh oysters, shucked and rinsed well 3 tablespoons butter + 1 teaspoon for greasing casserole dish 1 clove garlic, minced 1/2 cup dry unseasoned breadcrumbs 1-2 tablespoons freshly grated parmesan cheese 2 teaspoons chopped fresh parsley salt and pepper to taste Preheat oven to 400 degrees Fahrenheit. Butter a small casserole dish, or for individual servings use ramekin dishes. Set aside. In a small skillet, melt the butter. Add garlic and breadcrumbs and saute over medium heat until mixture is golden and slightly crumbly. Remove from heat and stir in the parsley. Spoon mixture over oysters and sprinkle with parmesan. Bake oysters in the preheated oven until bubbly and lightly browned - about 15 minutes. Serve warm. Makes 2 servings, 6 oysters each. |
Baked Toquart Bay Oysters With Garlic |
Ingredients: 4 slices bacon, chopped 4 medium size potato, unpeeled and chopped (1/2 inch chunks) 1/2 cup carrot, chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 1 (12 ounce) can fat-free evaporated milk 1 (13 1/2 ounce) can coconut milk 1/2 cup clam juice (clam nectar) 2 cups clam, chopped (fresh is best) 1/4 cup water 2 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon worcestershire sauce 1/4 teaspoon pepper 1/2 Salmon fillet chopped 1/2 Halibut fillet chopped 1 Cup of mussels chopped (The more seafood the better!) Directions: 1-Cook bacon in a medium size stock pot until crisp. 2-Add potatoes, carrot, onion and celery. 3-Cook stirring frequently until onions are tender. 4-Add evaporated milk, coconut milk, salmon, halibut, mussels, clam nectar and clams. 5-In a small jar mix together water and corn starch. 6-Add corn starch mixture to stock pot. 7-Add remaining ingredients. 8-Heat until just below boiling. 9-Reduce to simmer. 10-Serve when potatoes are tender (about 20 minutes). |
Pacific Rim Seafood Chowder |
4 Servings 5 lbs fresh mussels 3 tbsp olive oil 1 cup leek, thinly sliced 1 cup celery, thinly sliced 1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 3 cups Sauvignon Blanc 1 cup water 1 tsp coriander seed, crushed ¼ cup pitted green olives, finely chopped 1 tbsp capers, coarsely chopped 1 bunch flat leaf parsley, chopped 1 tbsp lemon juice 3 tbsp butter sea salt & white pepper Directions: Wash mussels thoroughly, discarding any broken shells or dead mussels. Over medium high heat in large pot or steamer add olive oil, leeks, celery, garlic and coriander seed. Sautée for 2 minutes. Increase the heat to high adding mussels, water and wine. Cover and steam for approximately 5 minutes or until shells open. Scoop out mussels into serving bowls and reduce cooking liquid by half. Add remaining ingredients, whisking in butter at the end. Season to taste and pour over cooked mussels. Serve plenty of crusty bread along side to soak up the delicious broth. |
Steamed West Coast Mussels |
"Your Bed & Breakfast is beautiful! The Salmon & Halibut fishing was great! We'll be back to visit Ucluelet and the West Coast!" |
"You live in paradise! I never would've thought such a place existed in Canada" |
"Ucluelet is so beautiful with it's long sandy beaches and wildlife! We really enjoyed our stay with you. See you next year!" |
"Surfing out here is world class!" |
"Thanks for cooking our catch, it was delicious! We be back to Harbour Hill next spring." |
"Nice view of the Harbour. Quiet rooms & nice rates. We'll see you soon!" |
"Thanks for the accomodation in your B&B. We had alot of fun! Sad to leave it all..." |
"Wonderful home away from home. Welcome to Saylor. Look foreward to returning!" |
"Thank you for a wonderful place to stay here on the beautiful West Coast!" |
"What a beautiful lifestyle B&B you have on the West Coast!" |