Not Your Ordinary Fish Burger
Jul23

Not Your Ordinary Fish Burger

This recipe is courtesy of the team at Taste of Nova Scotia…and the proud fisherfolk of that great Province. Make your own homemade mayonnaise and you’ll never go back to store-bought…plus the fact when you make your own, it’s Canadian!  For Burger: 4 sesame buns 16-20 oz white fish (haddock or halibut) 1 cup flour 2 tbsp kosher salt 1 cup vegetable oil For Coleslaw: 1 cup purple cabbage, shredded 1/2 cup...

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Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette
Apr11

Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette

Araxi Chef Quang Dang created this albacore tuna dish a few years ago for a national lentil contest. It’s easy, gluten free and very creative!  1 small albacore tuna loin, trimmed 2 cups (500 mL) red lentils, ground in a spice grinder then sifted 2 Tbsp (30 mL)   salt 2 Tbsp (30 mL) black pepper, finely ground 1 Tbsp (15 mL) canola oil In a bowl, combine lentils, salt and pepper. Using a baking sheet, evenly spread out the...

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John Bil’s Oyster Mignonette
Jan22

John Bil’s Oyster Mignonette

The late John Bil was Canada’s oyster shucking champion in 2006 and one of the most knowledgeable (and modest) seafood experts we’ve seen. “The first 20,000 are the hardest.” he quipped. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally very sensitive. So if there are any chemicals around, they die.” He shucked Malepeque, the branded oyster of Prince Edward Island which he called...

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Keiko’s Japanese-style Baked Salmon w English Cucumber Salad
Jan01

Keiko’s Japanese-style Baked Salmon w English Cucumber Salad

Keiko Yakimo, who grew up in B.C. and whose brother, Rickey, is the Dean of Agriculture at UBC, roasts salmon, which she’s marinated for about half an hour salmon, at a very high temperature. Whereas Kaori, my daughter-in-law bakes her salmon right in the teriyaki-style sauce, Keiko removes it, spreads it in a single layer on a baking sheet and paints it with mayonnaise or even Miracle Whip. She uses the entire side of the salmon,...

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Teriyaki-Glazed Steelhead Trout, Cucumber and Mustard-Barley Bowls
Jul06

Teriyaki-Glazed Steelhead Trout, Cucumber and Mustard-Barley Bowls

Quick and healthy, these barley bowls, a riff on Asian rice bowls, come together easily for a delicious lakeside dinner. The sprinkling of mustard seed adds a pleasant crunch and the peppery sprouts make a pretty garnish on this fresh Asian-inspired dish. Use the snack size package of nori, found in the natural foods section of most supermarkets. Preparation Time:10 minutes Cooking Time:15 minutes 4 (5-oz /140 g) steelhead trout...

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