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A Good Catch: Sustainable Seafood Recipes from Canada's Top by Jill Lambert, David Suzuki

By Jill Lambert, David Suzuki

Eating responsibly may possibly suggest together with new and diversified meals in one’s nutrition, however it does not imply having to forgo taste. A stable Catch accommodates the main dependable and scrumptious seafood offerings into greater than ninety mouthwatering recipes from big name cooks throughout Canada. The booklet starts off with a quick creation that explains what questions conscientious shoppers will be asking approximately seafood and gives a quick-reference chart of steered offerings. however the center of the ebook is the recipes. Featured are culinary delights comparable to Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey French dressing. Produced together with the David Suzuki beginning, this dependent, easy-to-use cookbook is a must have source with sustainable feedback and choices for awake foodies.

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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

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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.

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