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.
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.
Fish sauce has a strong taste that mellows slightly as it cooks. If you're not used to it, add it in small quantities, until desired flavour is achieved.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
Yukon Gold potatoes keep their golden hue and structure when cooked, making them an ideal choice for this dish. Serve with roast chicken, pork or fish.
This simple mix of colourful peppers is ideal as a side dish with grilled or roasted meats or fish, or served as part of an antipasto platter.
A simple cold pasta salad makes a great lunch or light dinner. Pair with grilled chicken or fish, like our Miso Salmon, for an easy summer meal.
This simple French cooking method, called meunière, has stood the test of time for good reason. It yields perfectly crisp-crusted fish, and its brown butter lends a rich, nutty flavour.
For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
This dark, rich-tasting but lightened-up dressing is delicious drizzled on cold or warm cooked green beans or even a grilled chicken breast, hamburger or fish fillet.
