Halibut with Wild Blueberry Chutney and Roasted Vegetables

Fish is a staple in our home and I am always trying to create new accompaniments, while at the same time using local foods. I enjoy creating nutritious meals that are diabetic friendly (two of my children have Type 1 Diabetes), heart healthy, and always incorporating as many colours of the rainbow that I can. This dish can be made with any white fish as it looks so inviting with the reds and greens of the sides. Wild blueberries and Halibut - a perfect marriage as opposites do attract! I have (tried) roasted beets before but was always a bit disappointed when they dried out, so I tried this crusting method and it turns out a moist brightly colored beet with just a hint of horseradish! When plating this recipe, layering creates a presentation that is not only eye-appealing, but a superb blend of flavors. Using summers' bounty means delicious fresh menus for friends and family.

Steamed Halibut

Halibut and Spinach Curry

Halibut and Clam Chowder

Phyllo Halibut Bundles and Warm Wild Rice Salad

For the past 25 years I have been receiving Canadian Living magazine, have purchased the cookbooks and special publications. I have several file folders that are stuffed to overflowing with years' worth of my favorite recipes. A few years ago I finally gave away most of my mother's cookbook collection because I never used them. Those well used folders of CL recipes are the foundation of my cooking. I often think of CL magazine as a proud parent - one of my proud parents. Canadian Living has been with me from my infancy as a cook and has stood by me as my kitchen skills were honed and my cooking instincts matured. I would not be the cook I am today without CL. So, thank you, thank you, thank you for the years of wonderful meals and lessons. My guests think I am a cooking genius but it is the support system behind the cook that is the real genius.

I created this recipe because I love Greek inspired flavours and I love make-ahead meals when entertaining. You can enjoy a day out with family and friends and still have dinner ready for your guests half an hour after you get home. This meal can be made early in the day of the dinner or the day before guests arrive. The recipe looks daunting but it is not difficult to put together. The key is to chop and prep all of the vegetables and fresh herbs needed for all components prior to cooking. Use ready to go pre-washed, packaged spinach. If made ahead the flavours have a chance to meld together. This recipe features BC halibut, prairie grown wild rice and walnuts that grow in many regions of Canada. Also, Canadian orchard fresh nectarines when in season. During spring and summer use locally grown farm fresh herbs and vegetables (or from your garden) as well as locally produced free range or organic eggs.

Approx. cost: $90.00

Coconut-Poached Halibut With Broccolini

If you're used to pan-frying fish, poaching it in coconut sauce is a tasty change. Serve over steamed jasmine or other fragrant rice.

Broiled Halibut With Buttery Tomato Sauce

Be sure to buy fresh, firm fish that has little to no scent. Cook it the same day you purchase it; it makes all the difference.

Pan-Fried Halibut With Lemon-Dill Pesto

A quick herby sauce transforms ordinary pan-fried fish into something summery. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.

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Grilled Halibut Cheeks in Garlic Lemon Sauce

This took about 20 minutes to make and was truly divine. For garlic and lemon lovers!