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Spicy Barbecued Oysters With Cilantro And Lime
1 cup (250 mL) butter, softened 2 Tbsp (30 mL) fresh cilantro, chopped 3 Tbsp (45 mL) garlic, minced 2 Tbsp (30 mL) shallots, minced 2 Tbsp (30 mL) lime juice 3 Tbsp (45 mL) spicy chili sauce 12 fresh...
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Basil Salmon
Salmon and dill have been a culinary pair for so long that it’s time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most...
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White Fish with Herb Duxelles
This family- pleasing recipe uses mild, flaky white fish, veggies and heart healthy canola oil. It is a quick, nutritious and tasty dish – perfect for busy weekday dinners. • 1 package (8oz/225g) fresh...
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Cumin Crusted Fish
Sauté is quick, easy and healthy when using canola oil. • 1/2 – 1 Tbsp (7.5 – 15 mL) ground cumin • 1/4 tsp (1 mL) thyme • 1 tsp (5 mL) paprika • 1/2 tsp (2 mL) salt • 1/2 tsp (2 mL) lemon pepper • 1...
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Salmon Dill Pie with Rice Crust
TIP: May also be made with leftover cooked salmon, leftover cooked or canned tuna, or crab meat. • 2 1/2 cups (625 mL) cooked rice, cooled • 6 eggs • Cooking spray • 2 tsp (10 mL) oil • 2/3 cup (150...
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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette
This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and...
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Halibut Time!
Chefs treasure the snowy, sweet flesh of B.C. halibut and over the years I’ve been lucky enough to haul in a couple. But none have been as large as those of these four utterly happy fishing guides in...
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Red Lentil Ragout with root vegetables, Newfoundland Chanterelles and Mount...
Topped with Citrus-roasted Cod Loin Chef Roary Macpherson, uses ‘scrunchion fat’ in this recipe, the rendered remains of frying small bits of fat pork to use as a topping for a variety of Newfoundland...
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Tagliolini with Black Beluga Lentils and Butter Poached Lobster
Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight. This elegant...
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Crispy Pickerel with Chorizo and Green Lentil Ragout
Both Harissa with its characteristic heat and the lemony-flavoured Sumac are available at Persian food markets. Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo...
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Pan Seared Snapper Fillet with Spicy Spot Prawn Escabeche
On Red Wine Braised Black Lentils with Wilted Mustard Greens and Lentil Fritter Chef Yarymowich has this dish on her Picasso Menu during the extraordinary May-long exhibit at the Art Gallery of...
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Wood Grilled Ocean Wise Albacore Tuna
With Sprouted Lentil & Wild Ramp Fritter, Smoked Onion Puree, & fresh Dill-Camelina oil Camelina is a new organically grown and processed oil from Saskatchewan. It has a grassy flavour...
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Lentil-Crusted Quadra Island Scallop Black Lentil Panelle
With Smoked Lentil Ragout, Asparagus & Honey Lime Vinaigrette The dish says “Spring in British Columbia!” Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops...
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Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato...
It’s interesting to watch chefs all tackle a challenge to develop a recipe. Chef Dang has created a very ‘clean’ dish where all the flavours and textures are in concert one with another. Red Lentil...
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Pickled Pacific Mackerel and Lentil Salad
Pickling fish is a very traditional way of preserving it but one not as widely used in Canada as it should be. If you cannot find really fresh mackerel, any firm white fish will work. This Lentil...
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Grilled Salmon with Dijon-Raspberry Vinaigrette
1 Tbsp (15 mL) canola oil 1/2 cup (125 mL) black currant or grape juice concentrate 1/2 cup (125 mL) chopped fresh cilantro 1/4 cup (60 mL) grainy Dijon mustard 1/4 cup (60 mL) fresh lime juice 1...
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Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise
This fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market. In the late 80’s his reputation for providing customers some of the finest...
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Pan-Fried Pickerel
This simple pickerel supper allows the delicate flavours of freshwater fish to shine. Serve with a garden green salad topped with Saskatoon Berry Vinaigrette. Courtesy of Canola Eat Well for Life...
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John Bil’s Oyster Mignonette
John Bil was Canada’s oyster shucking champion in 2006. “The first 20,000 are the hardest.” he quips. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally...
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