By Jill Lambert, David Suzuki
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Wake up shut and private with an awesome creature that has invaded our lexicon in addition to our eating places. It breathes with tubes, it has no head or mind, it feeds via a filter out, and it's the resource of dozens of time-honored proverbs (“happy as a clam! ”). Clams, it seems, were worshipped (by the Moche humans of historical Peru), used as funds (by the Algonquin Indians), and fed on by means of humans for millions of years.
The main complete, totally illustrated cookbook on seafood and freshwater fish on hand, Seafood gains all largely to be had fish and shellfish, explains find out how to organize them, how you can use them in recipes encouraged through the world's nice cooking traditions, and the way to cook dinner them to deliver out their style.
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Remove from the oven. To serve Arrange mackerel fi llets on individual plates. Serve warm with wedges of lemon. indd 47 9/12/08 3:37:17 PM Fillet of Lingcod with Littleneck Clam Vinaigrette David Hawksworth, Vancouver Lingcod Some concerns Clams Farmed: Best choice; Atlantic, soft shell: Some concerns; Atlantic, dredged: Avoid Lemon dressing Zest of 1 lemon Juice of 2 lemons 1/3 cup extra-virgin olive oil 1 tsp granulated sugar Seared lingcod and vinaigrette 1/8 cup extra-virgin olive oil 4 lingcod fillets (each 5 oz), skin on 1 slice smoked bacon 20 littleneck clams 1 clove garlic, thinly sliced 1/3 cup white wine 1/3 cup fish stock (page 21) 1/4 cup unsalted butter 1 Tbsp finely chopped chives Pinch of cayenne pepper Juice of 1/2 lemon 1 bulb fennel, shaved into thin slices 1/8 cup lemon dressing Lemon dressing In a small bowl, mix all ingredients together and add kosher salt and freshly ground white pepper to taste.
Stir in carrots, asparagus, green beans, and potatoes. Season with salt and pepper and toss to mix evenly. When the vegetables are heated through, sprinkle with chives and lemon zest. To serve Divide warm vegetables among four plates. Top with halibut and drizzle with herb pesto. Garnish with fresh pea greens, if you wish. indd 43 9/12/08 3:37:14 PM Grilled Pacific Halibut with Charred Jalapeño–Honey Vinaigrette Tom Douglas, Etta’s, Seattle Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Jalapeño–honey vinaigrette 2 Tbsp minced shallots 2 Tbsp apple cider vinegar 1/2 tsp kosher salt 1 Tbsp honey 1 Tbsp chopped cilantro 1/2 tsp Dijon mustard 1/2 tsp minced garlic 1/4 cup + 1 tsp olive oil 1 red jalapeño pepper Grilled halibut 4 skinless Pacific halibut fillets (each 6 oz) 2 to 3 Tbsp olive oil Jalapeño–honey vinaigrette In a bowl, combine shallots, cider vinegar, and kosher salt and allow to stand for 10 minutes.
Place panko in a small shallow dish. Heat olive oil in a large cast-iron frying pan on mediumhigh heat. Season hake with salt and pepper, then dredge just one side of each fillet in panko. Panfry hake, coated side down, until bread crumbs are golden, 2 to 3 minutes. Add hake fillets to the pan of asparagus and fava beans, coated side up. Bake until the hake is cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the fillets to a plate. Crispy hake 3/4 cup panko (Japanese bread crumbs) 1/4 cup olive oil 4 skinless hake fillets (each 4 to 6 oz) 2 Tbsp organic baby cilantro leaves Finish stew Add chives, mussels, and butter to the pan of stew.