Tilapia is a great (and sustainable) fish option, but you can substitute halibut, catfish, cod or any other firm white-fleshed fish. Serve with lime wedges.
A side of salmon varies in size depending on its origins and species. Farmed Atlantic salmon is usually 3 to 3-1/2 lb (1.5 to 1.75 kg), and Pacific salmon varies at fishmongers from 1-1/2 to 3 lb (750 g to 1.5 kg) depending on species. Sockeye is small, while King and Chinook are large.
Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
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 recipe is excerpted from Lynn Crawford's new book, Lynn Crawford's Pitchin' In (Penguin Books, $37). She says, “These delicate berries grown in the bogs around Newfoundland are a delicacy. When ripe, they are a gorgeous golden amber colour and are soft and juicy with a distinctive tart taste. They are mostly made into sweet jams, tarts and syrups. I wanted to capture their unique taste in a savoury chutney, which becomes a perfect condiment for game and meats.”
