Here you will find easy to make and delicious recipes made from types of fish found in our 'Best Choices' section.
Grilled Chili Lime Arctic Char
Ingredients
- 7 medium garlic cloves
- 2 tablespoons salt
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 3/4 teaspoons sugar
- 1 1/4 teaspoons ground chipotle chile
- 2 (1-lb) arctic char fillets with skin (about 1 1/4 inches thick)
Preparation
1. Mince garlic and mash to a paste with salt using a large heavy knife.
2. Stir together garlic paste, lime juice, oil, sugar, and chipotle chile in a small bowl until sugar is dissolved.
3. Remove any bones from fish with tweezers, then pat fish dry and place, skin side down, on a plastic-wrap-lined large tray.
4. Rub chile mixture all over flesh side of fish, then wrap plastic around fish and marinate at cool room temperature 15 minutes.
5. While fish is marinating, prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side down, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter. If desired, lift skin from fish with tongs and cook skin on rack directly over coals, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side down, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
If desired, lift skin from fish with tongs and cook skin directly over a burner, uncovered, turning over occasionally, until lightly browned and crisp, 1 to 2 minutes, then serve over fish.
Blackened Catfish
Ingredients
- 2 teaspoons cayenne pepper
- 2 teaspoons lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 pound catfish fillets
- 2 tablespoons butter
- 1 cup Italian-style salad dressing
Preparation
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
- Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
- Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
- Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Philippine Mussel Soup
Ingredients
- 2 lb (907 g) mussels
- 1 stalk lemongrass optional
- 2 tbsp (30 mL) olive oil or vegetabIe oil
- 1/2 cup (125 mL) thinly sliced shallots
- 3 cloves garlic, minced
- 6 bird's eye chili peppers, finely chopped
- 1 tbsp (15 mL) finely grated gingerroot
- 1/4 tsp (1 mL) pepper
- 3 tomatoes, peeled and chopped
- 3 cups (750 mL) water
- 1 tbsp (15 mL) fish sauce
- 2 cups (500 mL) lighltly packed spinach
- 2 tbsp (30 mL) lime juice
- 1/4 tsp (1 mL) salt
Preparation
1. Rinse mussels; pull off and discard any beards. Cut off dry tip of lemongrass (if using); peel off outer layer(s) if hard and dry.
2. Cut into 2-inch (5 cm) long pieces; with side of chef's knife, hit pieces to bruise and split slightly. Set aside. I
3. In heavy soup pot or large saucepan, heat oil over medium-high heat; sauté shallots until golden. Add garlic; fry until light golden.
4. Stir in chili peppers, ginger, black pepper and lemongrass; sauté until peppers are softened. Stir in tomatoes; sauté until softened, about 2 minutes.
5. Stir in water and fish sauce; bring to boil. Add mussels; cover and boil until mussels open. Discard any that do not open. Stir in spinach. Remove from heat. Stir in lime juice and salt.
Chinese Halibut
- 4 lg halibut steaks, 1/2 lb each
- 3 tb finely chopped fresh ginger
- 6 tb finely chopped scallions
- 2 tb light soy sauce
- 1 tb dark soy sauce
- 2 tb chinese rice wine or dry sherry
- 1 tb Chinese sesame oil
- 1/2 tb minced fresh coriander
Preparation
1. Lay the halibut steaks on a platter.
2. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature.
3. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white.
Lobster Mashed Potatoes
Ingredients
- 6 Yukon Gold potatoes, chopped into 6 pieces each
- 1 cup milk
- 1 stick (8 tablespoons, 4 ounces or 1/2 cup) butter
- 4 green onions, thinly sliced
- 1 cup chopped flat leaf or curly parsley
- Sprinkled sea salt and freshly ground black pepper, to taste
- 2 cooked lobsters, tail, claw and knuckle meat removed and chopped
Preparation
- Place potatoes into a stove top steamer and steam until very tender when pierced with a knife.
- Meanwhile gently heat the milk and butter together. Pour water out of steamer pot and put the steamed potatoes into the pot. Add hot milk and butter mixture, green onions, parsley and salt and pepper and mash.
- Add chopped lobster meat and mix well.
Mackerel and Beetroot Salad
Ingredients
- 450g new potatoes cut into bite-size pieces
- 3 smoked mackerel fillets, skinned
- 250g pack cooked beetroot
- 100g bag mixed salad leaves
- 2 celery sticks, finely sliced
- 50g walnut pieces
Preparation
- Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
- Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes - they should still be warm.
- Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
Pacific Salmon with Ginger and Cilantro
Ingredients
- Alaskan Pacific salmon fillet approximately 1-1.5 lbs, skin still on
- 1/2 cup low sodium soy sauce
- 2 Tablespoons freshly grated ginger root or pre-packaged minced ginger root
- 1 teaspoon crushed garlic
- 1 cup fresh cilantro leaves
- extra cilantro leaves for garnish
Preparation
1. Gently rinse salmon fillet in very cold water, about 10 seconds each side. Pat
salmon dry with paper towel. Rub sea salt into salmon, flesh-side only, until most
salmon dry with paper towel. Rub sea salt into salmon, flesh-side only, until most
of exposed flesh is coated.
- In medium sized bowl, mix together soy sauce, ginger and garlic with a fork or whisk. Once well combined, briefly mix in cilantro, just enough to cause a little "bruising" of the leaves but not so much as to completely mash them to a pulp.
- Pour mixture into baking dish (preferably glass). If possible, try to match the size of the baking dish as closely as possible to the size of the salmon fillet.
- Place salmon fillet, skin side up, in the baking dish. If the fillet is a pretty uneven thickness (i.e. a difference of more than an 1 inch), I will sometimes choose to "tuck in" the thinnest parts and/or the edges, to keep those portions from being very overcooked when the thicker portion is just finished.
- Preheat oven to 375 degrees F.
- Cover baking dish, allow salmon to marinate for approximately 10 minutes.
- Baked covered salmon for 20 minutes, then remove from oven and turn fillet, if possible, to skin side down.
- At this point the majority of the salmon should flake easily with a fork and have changed color from a bright translucent reddish-pink to a opaque, bright orange-salmon color. Check the thickest part of the salmon with a fork, aligning tines along the natural grain of the fillet and pulling gently apart. The middle of the fillet should be opaque with a small amount of translucent portions.
- Return salmon to oven to bake for another 5-10 minutes, depending on how well cooked you wish it to be.
- Remove salmon from oven, transfer to serving plate and garnish with a few remaining cilantro leaves. Excellent served with rice, vegetables or any other mildly flavored side dish (so as not to overpower).
Rainbow Trout with Peach Salsa
Ingredients
- 4 x 6-8 oz portion fresh Ontario farm-raised trout fillet
- Salt & pepper to taste
- Juice of ó lemon
- 1-2 oz olive oil
- Salsa
- 1 large fresh peach, sliced
- 1 small sweet red pepper, sliced fine
- 1 small red onion, sliced
- cup fresh cilantro, chopped
- Juice of 3 limes
- 1 tsp jalapeno, chopped
- Sea salt & fresh ground pepper to taste
Preparation
1. In a large bowl, mix all ingredients for the salsa. Cover and refrigerate (will
keep 3-4 days in fridge).
2. Heat olive oil in a non-stick pan. When oil is hot, place the trout flesh side
down and cook on medium to high heat until flesh is golden brown.
3. Turn over and season with salt and pepper. Lower heat to medium and allow fish
to cook until flesh is firm with just a slight hint of pink, approximately 5
minutes.
4. Place fish on platter
Tilapia Tacos
Tilapia Tacos
Ingredients
- Salsa:
- 2 cups finely chopped peeled peach (about 2 medium)
- 1/2 cup finely chopped red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- Remaining ingredients:
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 pound tilapia, cut into 2-inch strips
- Cooking spray
- 8 (6-inch) corn tortillas
Preparation
- To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
- Preheat oven to 375°.
- Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
- Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
Potato-Wrapped Canadian Albacore Tuna with Mushrooms and Red Wine
- 1 bottle red wine (Sangiovese or Chianti)
- 1 baking potato, preferable large and long, peeled
- 6 oz (175 gm) Canadian Albacore Tuna loin, block cut
- 2 Tsp (30 ml) melted butter
- 1 Tbsp (15 ml) + 1 Tsp (5 ml) oil
- 1 cup (250 ml) chopped mushrooms
- 1/4 onion, minced
- 1 Tsp (15 ml) white wine
- 2 Tbsp (30 ml) cream
- 2 Tbsp (30 ml) chilled butter, cubed chopped chives for garnish
Preparation
1. Bring red wine to boil in a saucepan, Reduce heat and vigorously simmer until volume is reduced to about ½ cup (125 ml).
2. With a sharp knife, slice potato length-wise as thinly as possible Choose 3 to 4 of the largest slices. Rinse and dry.
3. On a clean cutting board, lay down potato slices – side by side and slightly overlapping – to equal the length of the tuna. Season tuna with salt and pepper and place across slices. Wrap potato slices around fish and transfer to place, seam side down. Pour melted butter evenly over fish; refrigerate until butter solidifies.
4. Meanwhile, sauté mushrooms and onion in 1 tsp/5ml oil over medium-high heat, until lightly caramelized. Add white wine and cook until almost dry. Add cream and reduce by half. Season with salt and pepper. Remove from heart, stir in butter and keep warm.
5. Heat skillet over medium high head. Add remaining oil, heat, then sear fish, seam side down first, until crispy golden on all sides.
6. To serve: place mushroom in center of warm plate and top with slices of fish’ spoon red wine sauce around, garnish and serve.
