CTV News at 5 is helping you prepare for mealtime with some delicious dishes!

Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.

Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.


Lobster Stuffed Haddock

Serves: 4


4 large haddock fillets (or use 2 small fillets per portion)

1 C lobster meat, excess liquid drained and discarded

1/2 C cream cheese, softened

1/4 C panko breadcrumbs

2 Tbsp chives, thinly sliced

2 Tbsp parsley, finely chopped

1 tso chili powder

2 tsp Old Bay seasoning

1 Tbsp lemon juice

1 Tbsp lemon zest

Salt and pepper to taste

1 cedar plank, (soaked if BBQing)


  1. In a large bowl, combine crab, cheese, panko, herbs, spices, and lemon
  2. Season the fish gently with salt and pepper (or Old Bay)
  3. Divide the filling equally between the fillets. Place a portion of the filling on the tail end of the fillet and roll it up. Use a toothpick to secure the rolls, if necessary.
  4. To grill, preheat your BBQ to medium heat. Place a soaked cedar plank on the grill and wait until it begins to smolder. When the plank is ready, gently place your fish onto it and cook until the fish just begins to flake, about 8 - 12 minutes.
  5. If you don't have access to a BBQ, preheat your oven to 375F. Place the fillet rolls onto a parchment lined baking sheet and cook for 8 -12 minutes, or until the fish just begins to flake easily.

Tip: This recipe works great with a salmon fillet too. Just adjust the amount of filling and increase the cooking time by a few minutes.

Tip: These can be prepared a day in advance.

Italian Stuffed BBQ Bread

Serves : 6


1 French Bread Loaf

200g assorted Italian deli meats (prosciutto, salami…)

4 Tbsp butter, softened

4 Tbsp Sensations roasted garlic aioli

2 Tbsp pesto

1 pkg fresh mozzarella, sliced

½ C toasted pine nuts

2 C arugula


  1. Cut the bread as if for a bread bowl, and tear out most of the bread inside, leaving the crust intact.
  2. Butter the inside of the bread generously.
  3. Begin by placing a thin layer of meat on the bottom.  Continue with alternating layers of meat and cheese, with either mayo or pesto in between, and sprinkling in arugula or pine nuts in occasionally.
  4. Place the lid back on the bread, and wrap tightly in foil.
  5. Bake over a campfire, or on the grill, for about 15 minutes (or until the cheese is melted).
  6. Let cool slightly before slicing and serving.

Chef’s Tip:

This is a great way to use up any leftover steak.

If you don’t happen to have a campfire, bake in the oven at 425F for 15-20 minutes.

Curried Haddock with Couscous Mango salad

Serves: 4


4 fresh haddock fillets

2 Tbsp curry powder

2 Tbsp butter

4 Tbsp unsweetened coconut flakes, toasted

2 Tbsp cilantro, chopped

1 box (340g) couscous

2 C water

2 lemongrass stalks, whacked a few times and cut into 3’s

2 red bell peppers, diced

1 bunch green onions, sliced

2 mangoes, peeled and diced

2 limes, juiced and zested

3 Tbsp coconut oil

Salt and pepper to taste


  1. To make the salad, combine the water and lemongrass and bring to a simmer. Shut off the heat, cover and let stand 5 minutes.
  2. Return to a boil and stir in couscous, cover and remove from heat. Let stand for another 5 minutes, discard lemongrass, and fluff with a fork.
  3. Stir in the peppers, onion, mango, lime, and coconut. Season.
  4. To cook the fish, season the fillets generously with salt, pepper, and curry powder.
  5. Melt the butter over medium heat in a large non-stick pan. Just before the butter begins to brown, gently add the fish. Cook for 6 minutes, turning once, or until the fish flakes easily.
  6. Serve the fish on top of the salad, garnish with toasted coconut, cilantro, and the butter from the pan.

Steak Flatbreads

Serves 2


600g sterling silver striploin steak

2 Sensations Italian traditional pizza  crusts

4 Tbsp Sensations roasted garlic aioli

1 Tbsp Sensations whole grain dijon mustard

1 pkg fresh mozzarella, sliced

2 C arugula


  1. Season steak with salt and pepper and grill to medium rare, about 5 minutes per side.  Let rest for 10 minutes and thinly slice.
  2. To assemble, spread 2 Tbsp of aioli and ½ Tbps of mustard on each crust.  Arrange steak slices evenly and top with the sliced cheese.
  3. On the grill; cook using medium indirect heat until the cheese is melted, about 10-15 minutes
  4. In the oven; bake at 375F for 10-15 minutes, directly on the oven rack, until cheese is melted and the crust is crisp.
  5. Sprinkle arugula over warm pizza, slice and serve

BBQ’d Shrimp Wrap with Local Tomato Salad

Serves:  4


4 C shrimp, cooked, peeled, coarsely chopped

1 C cream cheese, softened

2 C arugula

½ C green onion, sliced

4 Tbsp Spirited Mickie Tequila Lime Habanero BBQ sauce

2 Tbsp French’s Crunchy Jalapenos or Red Pepper

4 Compliments tortillas


  1. In a food processor, combine cream cheese and arugula.  Blitz until combined.
  2. Gently mix together the shrimp and the BBQ sauce
  3. Spread cream cheese mixture evenly over tortillas and top with green onions, Crunchy jalapenos and shrimp
  4. Wrap tightly, securing with toothpicks if needed.
  5. Grill on the BBQ over medium heat for 4-6 minutes, turning occasionally, until the centre is hot and the tortilla is crisp.
  6. Serve with a local tomato salad.

Chef Tip: This can also be grilled in a Panini press, or in a pan on the stove.

Try mixing up the flavours by using chicken, salmon or leftover steak!