In Canadian Living Cooks, this recipe serves four as a main course, but here it makes six perfect-size pasta-course servings.
Steaming, one of the easiest ways to prepare a fresh catch, is also one of the tastiest. Here you do the steaming on the barbecue, so you don't need any fancy equipment. The herbs enhance the delicate flavour of ultrafresh pickerel - try each to see how it uniquely complements the fish.
Evaporated milk delivers all the creaminess of whipping cream without the usual fat in this dish that mushroom lovers will adore.
Chicken is delicious either hot or cold, so save some for lunch the next day. Wrap the chicken in foil and include a pita and some lettuce and tahini for your child to assemble the falafel at school.
These addictive crispy bites will disappear before your eyes. Serve them with steamed fish or roast chicken.
Kary's tip: Serve this sauce with whole wheat pasta to increase your fibre intake.
Serve with: Roasted quartered potatoes and blanched bitter greens, such as endive, chicory or dandelion, dressed with extra-virgin olive oil and lemon juice Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.
Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.
