The best part about this comforting side: It's dead simple to make. It's delicious with chicken or fish.
A simple rub of herbs and spices before grilling is often all a nice fresh piece of fish needs to highlight its flavour.
Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
Antipasto is a challenge because it usually contains low-acid foods such as fish and olives and cannot be safely canned at home without a pressure canner. Our safe method, without the fish and olives and using the boiling water canner, was developed by Bernardin Ltd. You can add tuna or salmon or olives just before serving.
This colourful salsa is the perfect appetizer to serve with corn chips, or as a garnish for grilled fish or chicken.
Old-school tapioca pudding gets a tasty refresh so you can leave memories of “fish eyes and glue” in the past.
Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.
When possible, choose wild Canadian salmon for this delectable dish. Other fish steaks, such as Pacific halibut or large trout, are also suitable.
Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).
