Displaying items by tag: fish and seafood


Goan food, which is usually quite spicy, often contains some vinegar in the marinade to balance the fiery heat. Pairing it with cucumbers and limes help mellow out the flavour. Spicy lime pickles are available at South Asian grocers as well as many supermarkets. For a sweeter taste, you could substitute mango chutney.

Preparation time: 15 minutes
Ready time: 40 minutes
Servings: Four


Goan marinade:

1 tablespoon white vinegar

1 tablespoon grated ginger

1 tablespoon chopped garlic

1 tablespoon Indian curry paste

2 tablespoons vegetable oil

4, 6 to 8 ounce (175 to 250 grams) salmon fillets, on the skin


1/4 cup lime pickles

1/4 cup Greek-style yogurt


Sliced cucumber

Sliced limes

Sliced onions

Mint sprigs


Combine vinegar, ginger, garlic, curry paste and oil. Pour over salmon and let marinate for 15 minutes.

Combine lime pickles and yogurt. Reserve until needed.

Heat grill to high. Place salmon skin-side down on grill, close cover and grill for 5 minutes. Open grill and turn fish to get a cross-hatch grill mark. Grill 2 minutes. Turn over and grill for 1 more minute or until grill marks form and the fish is slightly pink in centre.

Line a platter with cucumber, limes and onions. Place salmon on top. Garnish with fresh mint sprigs and serve with the lime pickle sauce.


Wheat beers were made for summer. Whether based on the Belgian “witbier” style (flavoured with citrus and spices) or on the German “weissbier” formula (often imbued with notes of banana and clove, thanks to a special strain of yeast used in fermentation), they sing in the sunshine. They also make a splendidly cool counterpoint to the spicy, herb-and-citrus-infused preparations here. If you’re averse to beer, try a dry or off-dry riesling, preferably from Alsace. Its bold fruit will tame the heat while the vigorous acidity dances with the zingy sauces and delicate seafood. - Beppi Crosariol

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Sriracha is a Thai hot sauce that includes sugar, chilies, garlic and vinegar for a balanced heat. It is the ketchup of Thailand. Pickerel is a sensational fish on the grill. You can either grill whole fillets or cut them into two or three pieces.

Preparation time: 20 minutes
Ready time: 30 minutes
Servings: Four


Jicama slaw:

1/2 red pepper, thinly sliced

6 green onions, slivered on the diagonal

2 cups thinly sliced Napa cabbage

2 cups julienned jicama


2 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 tablespoons chopped chives

Salt and freshly ground pepper

Sriracha mayo:

1/4 cup mayonnaise

1/4 cup yogurt

1 tablespoon hoisin sauce

1 tablespoon Sriracha

1/4 cup chopped mint

Salt and freshly ground pepper


4 pickerel fillets, skin on, cut in 1/2

2 tablespoons vegetable oil

Salt and freshly ground pepper


Toss peppers, onions, Napa leaves and jicama together in a large bowl.

Mix orange and lemon juices and whisk in olive oil in a bowl. Add chives and season with salt and pepper. Toss with jicama and vegetables.

Combine mayonnaise, yogurt, hoisin, Sriracha and mint for the sauce. Season with salt and pepper.

Brush the fish with vegetable oil on both skin and flesh, and season with salt and pepper.

Preheat grill to high. Place fish flesh-side down on grill. Close cover and grill for 2 minutes. Open cover, flip fish, close and cook for another 3 to 5 minutes or until fish is just cooked and still moist. Remove from grill.

Divide salad among 4 plates and place pickerel on top. Serve mayonnaise on the side.

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Sambal oelek is pure chili sauce, which gives the halibut a real lift. Serve with rice.

Preparation time: 5 minutes
Ready time: 15 minutes
Servings: Four



Hot and spicy sauce:

1 teaspoon finely chopped garlic

1 teaspoon Sambal oelek

1 tablespoon sugar

1 cup baby spinach, packed

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

3 tablespoons fish sauce

2 tablespoons chopped mint


4, 6 to 8 ounce (175 to 250 grams) halibut fillets, on the skin

2 tablespoons vegetable oil

Salt and freshly ground pepper


Combine garlic, chili sauce and sugar in a food processor. Add spinach, lime juice, rice vinegar and fish sauce. Process until blended. Stir in mint. Reserve.

Preheat grill to high.

Brush halibut with oil and season with salt and pepper. Place halibut skin-side down on grill. Close lid and grill for 10 minutes or until halibut is cooked but still moist in centre.

Place on serving plates and drizzle sauce over it. Serve rest of sauce separately.

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I use hot smoked paprika in this dish but the mild works well too. Make the pesto ahead of time and warm it when needed to serve with the shrimp. Scallops and halibut are both good substitutes.

Servings: 4

Prep Time: 30 minutes

Ready In: 1 hour


Mint and pea pesto:

2 pounds fresh green peas (about 2 cups shelled)

½ cup chopped fresh mint

½ cup grated Parmesan cheese

2 tablespoons butter

⅓ cup whipping cream

Salt and freshly ground pepper


1 ½ pounds (750 grams) large shrimp, shelled

Salt to taste

2 tablespoons olive oil

½ cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon smoked Spanish paprika

¼ cup white wine

½ cup fish or chicken stock

Freshly ground pepper


Bring a pot of water to boil. Add peas and blanch for 1 minute. Drain and rinse with cold water to stop cooking. Set 1 cup peas aside.

Add the other cup of peas to a food processor, along with mint, cheese, butter and cream, and process until almost smooth. Stir in reserved peas. When needed, heat in a skillet until warm and slightly runny, adding a little more cream if needed. Season with salt and pepper to taste.

Salt shrimp. Heat oil in a large skillet over medium-high heat. Add shallots and garlic and sauté for 30 seconds or until beginning to soften. Add shrimp and paprika and sauté for 2 minutes or until almost cooked through. Add wine and stock and bring to a boil. Cook until shrimps isare pink and slightly curled and sauce is reduced to ¼ cup, about 2 minutes longer.

Stir in pesto. Toss together and season with salt and pepper to taste.

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The butter poaching gives a luxurious taste to the salmon and moistens it as well as self saucing. Serve over wilted baby spinach and pair with crunchy sugar snap peas to contrast with the richness.

Servings: Two

Prep Time: 10 minutes

Ready In: 3 hours 15 minutes, including marinating time



1 teaspoon ground cumin½ teaspoon smoked paprika½ teaspoon ground ginger1 teaspoon ground coriander¼ teaspoon cayenne pepper2 tablespoons olive oil2 6-ounce (175 grams) skinless salmon filletskosher salt

Butter poaching

¼ cup unsalted butter, cut in pieces2 tablespoons lemon juice2 tablespoons chopped chives


Combine cumin, paprika, ginger, coriander and cayenne pepper in a small bowl. Add 1 tablespoon of oil to create a smooth paste.

Rub mixture over salmon and marinate for at least 3 hours. Sprinkle with kosher salt just before sautéing.

Add remaining one tablespoon of oil to a heavy skillet over medium high heat. Place salmon, flesh-side down for 1 minute. Turn over and cook skin-side down for 2 more minutes.

Reduce heat to medium low. Add butter in pieces spooning it over the salmon frequently. By spooning quickly the butter does not burn. Cook another 3 to 4 minutes or until fish is slightly pink in centre. Remove pan from heat. The butter should be a nutty brown colour.

Remove fish to a plate. Add lemon juice to pan. Let it cook for 30 seconds to combine flavours. Strain butter mixture into a clean bowl, season with salt to taste and sprinkle in chives.

Serve salmon over wilted spinach, drizzled with the lemon butter.


This salmon is a perfect partner for a full-bodied white Burgundy, such as Meursault. The chardonnay’s oak influence helps give it a buttery character that would support the sauce and oily fish. But any oak-aged chardonnay is a fine choice. - Beppi Crosariol

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A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.

Alternative ways to serve are in espresso cups as a small first course or piped into split snow peas. Arctic char can be hard to find. Substitute with smoked trout.

Servings: TwelvePrep Time: 10 minutesReady In: 35 minutes



15 ounces (450 grams) cream cheese

2 tablespoons finely chopped green onion

1 tablespoon prepared horseradish

2 teaspoons Worcestershire sauce

1 teaspoon hot pepper sauce

9 ounces (270 grams) smoked Arctic char broken up into bite-sized pieces

Salt and pepper to taste

¼ cup finely chopped pecans or smoked almondsSmoked paprika.



Preheat oven to 375 F. Use a 4-cup oven-proof casserole dish. Blend cream cheese, onion, horseradish, Worcestershire sauce, hot pepper sauce until smoothly combined.Fold in Arctic char and don’t worry if it breaks up into smaller pieces at this point.

Season with salt and pepper and adjust the hot pepper sauce and Worcestershire sauce to taste.Spread this mixture into the casserole dish and top with the chopped pecans and finally sprinkle with smoked paprika.Bake uncovered for 15 to 20 minutes or until bubbling.Serve hot, warm or at room temperature with raw vegetables of the season.



Smoked fish in this dish will go well with a fruity-crisp riesling. Beppi Crosariol

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Casa Mun is a serene restaurant in Buenos Aires that serves outstanding Asian food with a dash of Californian cuisine. Chef Mun Kim is a former banker from Los Angeles who was obsessed with creating fine food. Eventually, he took chef training and moved to Argentina to open this exquisite candlelit loft dining room (it's one of the hardest reservations to get in B.A.).

This crystal clear soup offers up a tangle of spicy, sweet and salty flavours. You can add other seafood to this rich flavoured broth, if desired. To make life easier, you can make or buy fish or chicken broth and then add the broth seasonings. I could not find chrysanthemum leaves in Toronto but on the chef’s recommendation I used Italian parsley. Use about 4 inches of daikon radish if Korean radish is not available. Konbu is available in packages labelled kelp in Asian grocery stores.

Servings: Four to six

Prep Time: 20 minutes

Ready In: 2 hours 15 minutes including making broth



1 large onion, thickly sliced with the peel

One bunch of green onions, including the roots

One large Korean radish, cut into cubes (if the radish has leaves, add them)

1/2 bunch of chrysanthemum leaves (or Italian parsley)

1 large carrot, thinly sliced

1 head of garlic, left whole

1 inch, long piece of ginger, sliced

3 sheets konbu (2 by 3 inches)

12 cups of water

Broth seasoning

1 tablespoon Korean pepper paste

2 tablespoon fish sauce

¼ cup mirin

2 tablespoon light soy sauce

Salt to taste



8 medium-to-large size clams

8 large shrimp, shelled

2 calamari cut into bite sized pieces,

½ block soft tofu cut in 1-inch squares (about 200 grams)

¼ cup chrysanthemum leaves or Italian parsley



Add onions, green onions, Korean radish, chrysanthemum leaves, carrots, garlic, ginger and konbu in a large pot and add water. Bring it to the boil and lower the heat to medium-low. Simmer it for about 1½ to 2 hours, or until broth is flavourful. Strain (you should have seven to eight cups).

Return broth to pot over medium high heat and add Korean chili paste, fish sauce, mirin and soy sauce. Taste for seasoning, adding salt if needed.

Add clams and simmer for three minutes or until beginning to open. Add shrimp and cook one minute longer or until pink. Add calamari and tofu, and cook one minute longer or until seafood is just cooked through and clams are open.

Divide seafood among shallow soup bowls, pour over broth and garnish with parsley.



This Korean soup is a spice and umami extravaganza, and for that I’d suggest Austrian gruner-veltliner, a white with a sour-fruity dual personality, its sour side harmonizing with the soy-fish sauce and its fruitiness taming the spice while coasting above and complementing the dish. But you might also consider shochu, the spirit distilled from barley, sweet potatoes or rice, popular in Japan and Korea (where it’s called soju). At about 25 per cent alcohol, it delivers a modestly bracing kick and will not fall on the swords of the radish or chili. Besides, you don’t want to sip loads of wine with a soup. Good sake is a fine alternative. Serve either chilled. Beppi Crosariol

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This fondue is made without oil. The beef and seafood is simmered in flavoured stock – rather like a Mongolian hot pot. You can change the flavourings to your taste. If you prefer Italian cuisine, add capers, anchovies and more garlic. For some Spanish flair, add smoked Spanish paprika, leeks and almonds. Substitute cubed chicken breast for beef and chicken stock for beef stock, if desired. Or you can make it all seafood, cubing up chunks of halibut, monkfish, salmon or swordfish.

When you finish dipping, pour the stock into soup bowls, garnish with some chopped green onion and serve as soup. Sriracha is Asian hot sauce that has sugar and vinegar in it. (It is the Asian ketchup.) If you don’t have a fondue set, you can use a metal tray sitting over three votive candles and place the pot on top.

Servings: TwoPrep Time: 1 hour, including dipping saucesCooking Time: As long as it takesReady In: 1 hour


4 cups chicken or beef broth4 cloves garlic, peeled1 cup thinly sliced onion½ cup carrot, sliced in rounds2 tablespoons parsley sprigs2 tablespoons coriander sprigs, optional½ teaspoon Sriracha1 tablespoon fish sauce1 tablespoon thinly sliced unpeeled ginger12 ounces (375 grams) New York sirloin, cubed6 shrimp, shelled4 scallopsSalt and freshly ground pepper

Combine broth, garlic, onion, carrot, parsley, coriander, Sriracha, fish sauce and ginger in small heavy pot over medium heat. Bring to simmer and let simmer for 15 minutes, or until broth is flavourful. Reserve whole garlic cloves.

Pour into fondue pot and set over burner. Broth should be simmering. Season meat and seafood with salt and pepper.Spear ingredients with fork and cook in pot until done to your liking. Serve with sauces. Serves 2.Dipping Sauces:SPINACH AIOLI: Purée 1 cup packed spinach, reserved garlic cloves, ½ cup mayonnaise, 2 green onions, 2 teaspoons of lemon juice and one teaspoon chopped parsley in a food processor.

Season with salt and pepper.RED DEVIL SAUCE: ½ cup tomato sauce puréed with ¼ cup Sriracha, 1 tablespoon balsamic vinegar and 1 teaspoon Worcestershire sauce.SWEET AND SPICY SAUCE: Combine ¼ cup water with 1 cup sugar in a pot over medium-high heat. Bring to boil and boil for 5 minutes or until slightly syrupy. Cool. In a food processor purée ½ red pepper, 2 cloves garlic, ¼ cup fish sauce, ¼ cup lime juice and ¼ cup sugar syrup.

Add more sugar syrup if sauce is too thick. Pour into bowl and garnish with finely shredded green onions and ginger. Reserve remaining syrup for another use.

Preferable options for this hot pot include silky Alsatian pinot gris or, better, musky gewürztraminer. These are substantial white wines that deliver up-front fruit and rich texture to counterbalance the piquant dipping sauces. Beppi Crosariol

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I use canned beans here but you can cook your own. Serve this exceptionally tasty dish with greens. It also makes a good first course.

Servings: Four

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ready In: 45 minutes


3 tablespoons olive oil

2 ounces (60 grams) pancetta, chopped

½ cup chopped onions

1 teaspoon chopped garlic

½ teaspoon dried thyme or 1 teaspoon fresh

1 cup canned tomatoes, crushed

1 540 ml can Romano beans, drained and rinsed

1 pound (500 grams) large shrimps

Salt and freshly ground pepper

½ cup breadcrumbs

1 teaspoon chopped garlic

2 tablespoons chopped coriander or parsley

1 tablespoon olive oil


Preheat oven to 400F. Heat oil in a frying pan over medium heat. Add pancetta, onions and garlic. Sauté for two minutes or until softened.

Add thyme and tomatoes. Turn heat to medium low and simmer gently for 10 minutes, or until thickened and flavourful. Add beans and cook for five minutes more, or until tasty and heated through.

Season with salt and pepper to taste. Scrape mixture into a gratin dish. Season shrimp with salt and pepper and nestle in bean mixture.

Combine breadcrumbs, garlic, coriander and olive oil in a bowl. Season with salt to taste. Sprinkle on top of shrimp and bake for 12-15 minutes or until crumbs are golden and shrimp are cooked through.

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As the fin-to-tail trend takes hold, whole fish are becoming a staple in restaurants. I like to prepare them at home because they're so easy to roast in the oven, and cooking them on the bone gives them much more flavour. Have the fishmonger fillet and butterfly the fish for you, but ask him to leave the skeleton attached to the head; the bones lend so much flavour. You then roast the fish, present it and discard the head and tail. Be sure to buy from a reputable monger, as you want the freshest fish for this dish; alongside the other simple ingredients, its delicate taste really comes through.


Servings: 2 to 4

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ready In: 15 minutes


2 whole branzino (sea bass) or orata (sea bream), about 1¼ pounds (300 grams) each

4 sprigs oregano

6 sprigs thyme

6 thin slices lemon

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

Kosher salt and freshly ground pepper


Preheat oven to 450 F.

Open up the fish and place herbs and lemon slices in the cavity on either side of the bone.

Close the fish. Place fish on an oiled baking sheet. Brush fish with olive oil. Sprinkle with lemon juice and salt and pepper.

Place in oven and bake for 9 to 12 minutes or until the eye of the fish is white and the flesh is no longer pink.

Remove from oven.

Open the fish like a book and, with a knife and fork or tongs, lift off the skeleton and the head along with it. Cut off tail with a knife. Cut fish in half. Remove the skin, if desired, by lifting the fish off the skin with a spoon and spatula.

Place a fillet on each plate. Sprinkle with your best olive oil, lemon juice and a few chopped herbs. Serve with spinach and sautéed potatoes.

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