While the fish grills, the mushroom topping cooks alongside in a foil packet — what could be simpler? You can try other varieties of mushrooms, such as button or wild chanterelle.
Also try: catfish, pickerel, perch, trout, cod, halibut, flounder, turbot or sole
Creamy yet tangy, this dipping sauce is divine with poached or grilled salmon or halibut.
From Scott Librock of St. Catharines, Ont., comes this fresh fish dish with a vibrant sauce with a rich fragrant saffron taste to be served while listening to the Spanish guitar and sipping sangria. Choose fillets that are 1 1/2 to 2 inches (4 to 5 cm) thick.
Heat Rating: Medium The sweet-and-sour flesh of the tamarind tree seedpod is the flavour base for this lively yet mild sauce. Okra, a popular vegetable throughout South and Southeast Asia, thickens the sauce without starch. If you want a little extra heat, make a cut in each hot pepper from the base to the tip without breaking the tip.
When possible, choose wild Canadian salmon for this delectable dish. Other fish steaks, such as Pacific halibut or large trout, are also suitable.
Tilapia is a great (and sustainable) fish option, but you can substitute halibut, catfish, cod or any other firm white-fleshed fish. Serve with lime wedges.
This all-in-one meal doubles easily for a larger family — just use a bigger saucepan. Any firm-fleshed fish is good; try grouper, halibut, salmon or cod.
This bold dressing—which is also great on chicken, halibut or tilapia—gives tofu a burst of flavour that's enhanced on the grill. For a milder flavour, omit the jalapeño.
