Displaying items by tag: fish and seafood


Smoked trout is easy to find, but quality varies; it pays to buy from a reputable fishmonger. The bright-tasting mayo and the slightly sweet balsamic glaze give an added kick.

Prep time: 30 minutes

Ready in: 30 minutes

Serves: 4



4 fillets smoked trout

1 avocado, peeled

2 ripe pears, peeled

½ cup mayonnaise

¼ cup yogurt

1 tablespoon finely chopped lemongrass

1 tablespoon fish sauce

Pinch cayenne

Salt and freshly ground pepper

1 cup balsamic vinegar



Remove skin from smoked trout and lay in centre of plate. Slice avocado into 8 slices and lay two beside each trout fillet. Cut pears into 8 slices each and lay 4 slices on other side of trout.

Beat together mayonnaise, yogurt, lemongrass, fish sauce and cayenne. Season with salt and pepper. Streak over fish, pears and avocados.

Place balsamic vinegar in a pot over medium heat. Bring to boil, and boil for 5 to 8 minutes or until reduced by half and thickened slightly. Dot plates with balsamic reduction.



Smoked trout carries more of a fire-pit quality than smoked salmon. That contrasts nicely with boldly fruity Riesling, whether dry or slightly sweet. Lucy’s fruity, tart and fragrant embellishment here also resonates with the wine. - Beppi Crosariol

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Sang Kim – the brains behind a popular sushi-making class, catering company, and some of the Toronto’s iconic Japanese and Korean restaurants like Ki – created this delectable “Tosa-style” (bonito-infused soy sauce) garlic salmon sashimi. Although garlic was not traditionally a staple of the Japanese diet, it was in the former province of Tosa that its farming residents discovered their love for the plant. A spoon makes an ideal serving vessel.

Prep time: 10 minutes

Ready in: 12 hours, including marinating time

Serves: 8



3 tablespoons mirin (sweet rice wine)

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 tablespoons bonito flakes

1 teaspoon fresh lime juice

2 cloves garlic, minced

500 grams (1 pound) salmon fillet, skinned

½ cup finely chopped Spanish onion



Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring to boil. Remove from heat. Cool.

Pour sauce through a strainer into a bowl; discard bonito flakes. Add lime juice and garlic.

Slice pieces of salmon along the grain, ½-inch thick and 1 inch long. Marinate in fridge for up to 12 hours.

Serve salmon scattered with onion.

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To first nations people, salmon symbolizes instinct, determination and persistence. Salmon is also a symbol of abundance, wealth and prosperity because that it is the primary food source for the people of the Northwest coast.

Here is a tasty salmon burger – not a real burger but served like one.

Prep time: 15 minutes
Ready in: 25 minutes
Makes: 4 burgers




2 tbsp chopped fresh dill

1 tbsp finely chopped garlic

Salt and freshly ground pepper

4 6-ounce (175-gram) fillets of Pacific Coast salmon

Garlic aioli: 

1/2 cup mayonnaise

2 tbsp fresh sage, chopped

1/4 tsp lemon juice

1 tsp minced garlic, minced

To finish:

Romaine lettuce

red onion, sliced



Combine dill, garlic and salt and pepper. Pat salmon fillets with mixture. Mix together garlic aioli ingredients.

Heat oil in skillet on medium high heat. Add salmon to pan.

Sear about 3 minutes per side or until salmon is still slightly pink in centre.

Spread aioli on bannock, add lettuce and onions. Top with salmon.



For this herbed salmon burger with zesty mayo, I’d opt for a white with fresh acidity to dance with the dressing and slice through the bannock’s oily exterior. Unoaked chardonnay or grassy New Zealand sauvignon blanc are fine options, though B.C. pinot gris would not be out of place. - Beppi Crosariol

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This hearty soup features pancetta, potatoes and, of course, our featured vegetable, corn.

Prep time: 15 minutes
Ready in: 45 minutes
Serves: 6




2 tablespoon unsalted butter

1/2 cup diced pancetta

1 cup chopped onion

2 cups red potatoes, cut into 1/2-inch dice

2 cups fennel, diced in 1-inch pieces

1 tablespoon chopped garlic

4 cups chicken or vegetable stock

3 cups fresh corn kernels (2 to 3 cobs)

2 pounds (1 kilogram) clams



2 tablespoons lime juice

Lots of freshly ground pepper

6 fried rounds of pancetta

Coriander leaves



Melt butter over medium heat in a large pot for the chowder. Add diced pancetta and sauté for 3 minutes or until slightly crispy. Add onions, potatoes, fennel and garlic, reduce heat and cook until onions are translucent, about 5 minutes. Add stock and bring to boil. Simmer until potatoes are cooked, about 10 to 12 minutes. Add corn kernels and stir together. Add clams. Cover and boil about 3 to 5 minutes or until clams open. Remove clams, cool and shell half the clams. Return all the clams to soup. Salt if needed.; Reheat soup until clams are hot.

Stir in lime juice and coriander for the garnish. Season. Grind extra pepper on each serving. Garnish with crisp pancetta round and whole leaves of coriander.



A chunky soup likes a chunky wine. The buttery essence of a full-bodied chardonnay bastes the corn while the toasty oak rides with the earthy, crispy-pancetta undercurrent. A glass of creamy stout, such as Guinness, would work nicely, too. - Beppi Crosariol

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Spigola is another name for this fish. Ask the fishmonger to fillet it for you, but leave the skin on. Serve with orzo.

Prep time: 5 minutes
Ready in: 10 minutes
Serves: 6



6 6-ounce (175-gram) fillets Mediterranean sea bass

Salt and freshly ground pepper to taste

1 cup bread crumbs

1 tablespoon finely chopped jalapeno pepper

1/4 cup chopped parsley

1 tablespoon chopped garlic

1/4 cup olive oil

2 tablespoon chopped parsley



Preheat oven to 450 F (230 C).

Brush an ovenproof gratin dish or baking sheet with oil. Place fillets on top. Season with salt and pepper. Combine breadcrumbs, jalapeno, parsley, garlic and olive oil and spread over each fillet.

Bake for 7 minutes or until white juices just start to appear. Place on six plates and sprinkle on parsley.



I’d suggest chardonnay for the sea bass were it not for the zippy chutney, which suggests a crisper style. In this case, a bright, red Beaujolais is a fine choice. - Beppi Crosariol

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This simple salmon dish, which can be made ahead of time, replaces the need for the more traditional gefilte fish. It’s a popular Rosh Hashanah dish among Jews in Scotland because salmon is so plentiful there. I serve it with a cucumber salad on the side.

Prep time: 20 minutes
Ready in: 3 days
Serves: 8 to 12



2 cups white vinegar

1 ½ cups water

1/3 cup granulated sugar

2 tablespoon kosher salt

2 pounds (1 kilogram) skinless, boneless salmon

2 tablespoon pickling spice

1 tablespoon fennel seeds

6 bay leaves

2 Spanish onions, sliced



Bring vinegar, water, sugar and salt to boil. Cool completely.

Cut salmon into 1 x 2-inch cubes. In a non-reactive bowl, place a layer of salmon, sprinkle with pickling spices and bay leaves, a layer of onions, a second layer of salmon, spices and onions until all ingredients are used up. Pour marinade over. Cover and refrigerate 3 to 4 days, basting fish occasionally.

Serve salmon with the onions and cucumbers in a sour cream dressing.



For this pickled-salmon alternative, I’d endorse sauvignon blanc (of which there are fine kosher brands from Israel and beyond) as well as riesling, but I’d steer clear of fragile – and much less tart – pinot. My preference, though, and I’m a marinated-fish fanatic, would be a cold shot of akvavit, the subtly sweet Scandinavian spirit usually flavoured with dill, a perfect accent for this tart, aromatic start to the new year. – Beppi Crosariol

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Prep time: 15 minutes
Ready in: 2 hours, including cooling time
Serves: 4 to 6




1 tablespoon extra virgin olive oil

1 teaspoon chopped garlic

1/2 teaspoon chili flakes

4 pounds (2 kilograms) mussels

1/2 cup white wine

Poke vinaigrette:

1/4 cup fresh lemon juice

1/4 cup rice vinegar

1/4 cup + 1 tablespoon soy sauce

1 tablespoon sambal oelek

1/2 teaspoon freshly grated garlic

1/2 teaspoon freshly grated ginger

2 tablespoons vegetable oil

1 teaspoon sesame oil

1 1/2 teaspoons sugar


1/2 cup finely chopped green onion

1 tablespoon toasted sesame seeds



Place olive oil, garlic and chili flakes in a large pot and cook over medium-high heat until garlic is lightly toasted, about 2 minutes. Add mussels, sauté for approximately 1 minute. Add white wine and cover. Cook until the mussels open, about 3 to 4 minutes. Remove from the heat. Once cool enough to handle, remove the mussels from shells, discard shells, and strain the cooking liquid. Store the mussels in the cooking liquid and cool completely.

Whisk all vinaigrette ingredients in a medium bowl until thoroughly combined and the sugar has dissolved.

Strain off the mussel liquor and save for another use (such as soup). Toss mussels with green onions and 2 tablespoons vinaigrette. Spoon into four chilled bowls. Add extra dressing if desired. Garnish with sesame seeds.


Lively New Zealand sauvignon blanc or Australian semillon work nicely, as do riesling and gewürztraminer work well with the mussel poke, though I’d throw in another option here, aromatic, bitter India pale ale. - Beppi Crosariol

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This is a deconstructed version of the popular appetizer in France. It has the same elements – radishes, butter and salt – but served like a bruschetta.

Prep time: 15 minutes
Ready in: 30 minutes
Serves: 4




1 baguette

1/4 cup olive oil

Anchovy butter

1 cup thinly sliced radishes for garnish

Anchovy butter:

1/2 cup unsalted butter, room temperature

8 anchovies, finely chopped

1/2 teaspoon finely chopped garlic

Salt and freshly ground pepper

3 tablespoons chopped parsley



Preheat oven to 350 F (180 C).

Cut baguette into 16 1/4-inch slices on the diagonal. Use 2 tablespoons olive oil to brush both sides of the slices.

Bake bread for 5 minutes, until golden. Remove to rack and brush with remaining oil.

Beat together butter, anchovies, garlic and season with salt and pepper. Beat in parsley. Spread baguette slices with anchovy butter and top with radishes.

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To crack pepper, place in a plastic bag and bash it with a rolling pin or the back of a pot. Serve this with rice and pea sprouts.

Prep time: 35 minutes (including marinating time)
Ready in: 40 minutes
Serves: Four



1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon grated ginger

1 tablespoon cracked black pepper

4 6 ounce (175 grams) tuna steaks, about 1-inch thick

Kosher salt

Wasabi vinaigrette:

1 teaspoon sugar

1/4 cup rice vinegar

2 tablespoons light soy sauce

1 teaspoon grated ginger

2 teaspoons wasabi powder mixed with 1 tablespoon water

2 tablespoons vegetable oil

2 tablespoons chopped coriander


Combine oils, ginger and peppers. Brush on steaks. Marinate for 30 minutes. Sprinkle with kosher salt to taste.

Combine sugar, with rice vinegar, soy and ginger for vinaigrette. Stir to dissolve. Whisk in wasabi paste.

Heat vegetable oil in non stick skillet over high heat.

Add tuna and sear 2 minutes per side or until very rare.

Serve steaks with a drizzle of vinaigrette and scatter with coriander.

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This is my interpretation of Chef Hurley’s unique salad. Use larger cremini mushrooms and cut in quarters or halves rather than smaller ones, which dry out when roasted. The fingerlings should preferably be the waxy kind.

Prep time: 20 minutes
Ready in: 1 hour
Serves: 8 



12 ounces cremini mushrooms

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1 cup white wine

1 teaspoon grated lemon rind

1 cup water

1/4 cup chopped shallots

1 dried chili pepper

3 pounds (1.5 kilograms) mussels

1 1/4 pounds (625 grams) fingerling potatoes


3 tablespoons lemon juice

2 teaspoons Dijon mustard

1 tablespoon chopped fresh tarragon

1/2 cup olive oil

1 packed cup arugula


1 teaspoon tarragon

2 tablespoons chives


Preheat oven to 450 F (232 C).

Trim stalks of cremini flush to the cap. Place in bowl and toss with olive oil and vinegar. Season with salt and pepper.

Place on baking sheet and bake 10 minutes, flipping once, or until tender. Cool and cut into quarters. Reserve in large bowl. Combine white wine, lemon rind, water, shallots and chili pepper in a wide pot or sauté pan. Bring to boil over high heat, add mussels and cook until mussels open, about 3 to 5 minutes. Remove mussels as they open with tongs.

Add potatoes into pot and bring back to boil, turn heat to medium low, cover and simmer until potatoes are cooked about 15 minutes. Remove mussels from shell and combine with mushrooms. Remove potatoes, cool a little, then slice in half lengthwise. Add to bowl.

Reduce liquid in pot until about 1/4 cup remains. Reserve.

Whisk together lemon juice, mustard, tarragon, olive oil and reserved pan juices. Toss with salad while potatoes are still warm. Cool, then stir in arugula.

Pile on a platter and garnish with tarragon and chives.


This zesty potato salad goes best with a crisp white. Preferably not too light, though; something with the textural weight to match all those mushy-soft chunks. The California style of sauvignon blanc called fumé blanc, often made with brief oak contact to add body and soften the grape’s herbal assault, is perfect. But the choices are broad. A crisp chardonnay also will work with this salad. Beppi Crosariol






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