Try this healthy supper solution -- ready in 15 minutes -- from our monthly Make It Tonight collection of rush hour recipes.
Chef Michael Smith is so enthusiastic about this distinctive cooking method that he's featured it in his book Open Kitchen: A Chef's Day at the Inn at Bay Fortune (Callawind Publications, 1998). The piquant vegetables perfectly underscore the rich texture of the salmon.
Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.
Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.
Succulent pickerel is widely regarded as one of Canada's best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy's for this dish by chef James Smith. You can also use trout, whitefish or perch.
Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
