Salmon matched with prosciutto and mustard makes a luscious combination. Halibut, trout or any other firm-fleshed fish also works well. Wide slices of prosciutto guarantee maximum coverage and taste.
Serve with: Potatoes or rice and steamed broccoli, Chinese broccoli or rapini Simple grilled salmon is enhanced with a quick Chinese-style relish, which also works wonderfully with trout and halibut.
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
This easy, delicious recipe comes from the Kid Approved Cookbook and was submitted by the Honourable Gerry Reid, Minister of Education, formerly Minister of Fisheries. Use cod, halibut, flounder or other white fish.
While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, will do. There is more batter than needed, but it makes it easier to dip the fish.
You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.
Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.
Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.
Diningding (pronounced with short "i"s as in "thing") is an Ilocano specialty from northern Philippines, where vegetables and fish play the largest role in cuisine. Use this recipe as a guideline and vary the vegetables according to availability and freshness. In Canada, black cod (sablefish), salmon or halibut are especially good for diningding, but freshwater fish, such as pickerel or whitefish, also makes a tasty dish.
I was inspired to do this dish because it uses several Canadian ingredients as well as different ones. I love to combine unusual tastes and combinations in my food. I saw a recipe for a Black Pearl Cake and thought that combining chocolate and Wasabi was a very interesting idea. I added sesame seeds for an interesting texture. I use complimentary seafood: halibut, crab and shrimp. They go together very well, especially the halibut and the crab. The addition of apple is because it goes very well with the crab.
This dish is rich and filling. I would suggest that it be served with a leaf salad as a main course. I have included an optional recipe for a White Pearl Trout Gratin, which has a few modifications. It is exceptional as well, as the trout is a mild slightly sweet fish. I have put in tall the ingredients as well with the recipe as the space was not sufficient for them in the ingredient list.
