Highline Fish Co

Recipe: Highline Prawns in Garlic And Wine

 Recipe photo. Taken fresh on a local BC fishing boat.

Featuring: Di Lenardo Pinot Grigio 2007 - Italy

When in doubt add more wine!


  • 1/4 cup De Lenardo Pinot Grigio
  • 1 lb large raw prawns, peeled
  • 2 tbsp flour
  • 4 tbsp butter
  • 2 garlic cloves, crushed
  • 1 tbsp shallots, chopped
  • 2 tbsp fresh organic lemon juice
  • 2 tbsp fresh parsley, chopped for garnish


  1. Coat the prawns lightly with flour, dusting off any excess.

  2. Heat 3 tbsp of butter in a pan over medium heat. Add garlic and shallots and saute for 30 seconds. Add the prawns lightly searing on one side before turning.

  3. When the prawns are lightly seared on both sides add the Pinot Grigio and lemon juice. Move the prawns around in the pan to be sure they are coated in the wine. Let the liquid reduce slightly before removing from heat.

  4. Stir through the remaining butter. Serve sprinkled with chopped parsley and serve with a glass of Di Lenardo Pinot Grigio.

Our Fresh Fish, Prawns and Shrimp

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Pacific Red Snapper is hard to beat.

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Chefs love Pacific halibut for its mild, sweet taste and firm texture, which adapts well to many types of cooking.

Ling Cod

The lingcod is a popular eating fish, and is thus prized by anglers.

Pacific Red Snapper

Yelloweye, or Pacific Red Snapper, is a delicious and healthy fish.


Spot prawns are the largest shrimp found in Canada's west coast waters.

Rock Cod

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The fish that made Campbell River famous. Salmon is a treat!


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Wild albacore tuna is not only delicious, it's rich in heart-smart omega-3 fatty acids.

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