Crusted Sablefish and Chips

By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner

The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Sat­urday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.

West Coast Seafood Chowder with Lemon and Dill Dumplings

The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.

Coriander Spice Fillets

The Ultimate Savoury Crêpes

All it takes is five simple ingredients to whip up these crepes for a savoury dish. Wrap or stack them with a flavourful filling combination, such as bacon, grilled chicken, avocado and tomato.

Scarborough Fair Rub

Use these 10-minute rubs to add flavour and personality to everyday meals.

Pomegranate, Orange and Feta Wild Rice Salad

Trout with Lime

Skillet-bronzed fish accented with a squeeze of fresh lime and the crunch of green onions makes a quick, delicious meal that needs only a minimum of preparation. Serve with a side of tender-crisp carrot sticks.

Classic Eggs Benedict

The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.

Sautéed Spinach, Tomato and Feta Cheese on Brown Rice

Chef's Salad