Recipes

A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

Language: English

Pages: 192

ISBN: 1553653858

Format: PDF / Kindle (mobi) / ePub


Eating responsibly may mean including new and different foods in one’s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies.

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www.agoodcatch.org and shrimp-and-cheese balls. From Charlottetown to Sooke, she’s cast wide and netted some of the CHRIS AERNI · KAREN BARNABY country’s best chefs, and I’m pleased to say there’s absolutely no bycatch or discards: these recipes DAVID BESTON · JOHN BISHOP · GABRIELLE BRIGHT · ANDREW CHASE · CINDA CHAVICH ROBERT CLARK · JENNIFER COCKRALL-KING · RÉMI COUSYN · LYNN CRAWFORD · TIM CUFF reflect both Canada’s cultural diversity and the fantastic variety of fish in its rivers and

Tbsp + 1 tsp extra-virgin olive oil 2 cloves garlic, minced 4 green onions, white and green parts, minced Zest and juice of 1 orange  3/4 cup white vermouth 1 1/4 cups water 3 to 4 drops of Tabasco sauce 12 live crayfish 4 skinless walleye fillets (each 6 oz) 10 large fresh basil leaves, chopped 1 red bell pepper, seeded and finely diced 8 miniature pattypan squash, diced, or 1 zucchini, diced Heat 1 tsp of the olive oil in a saucepan on medium heat. Add garlic, half the green onions, and half

hours, or until octopus is tender. Remove from the heat and allow to cool slightly, then cover and refrigerate the octopus, in the braising liquid, overnight. Preheat a barbecue or a grill on high heat. Remove octopus from the braising liquid and pat dry with an old tea towel. Place octopus on a cutting board. Using a sharp knife, trim off any excess purple skin and remove the suction cups from the tentacles. Discard these trimmings and the braising liquid. continued overleaf . . . 4 to 6 lbs

with this method of farming. a good catch  167 AGoodCatchInteriorFINAL.indd 167 9/12/08 3:38:46 PM Catfish North American, farmed: Best choice International, farmed: Some concerns Most catfish available in North America are farmed. Catfish are omnivores that do not require substantial amounts of other fish in their diets, making them well suited to aquaculture. They are raised in closed-system tanks, so the chance of escape into natural waterways is low and they do not threaten wild stocks.

163–66 Arctic char, pan-fried, 28 Arctic char, pan-roasted, 26–27 aspar agus in curried mussel stew, 36 in spring vegetable salad, 42 with tilapia piccata, 75 avocado in charred shrimp salad, 150 and mango and pea shoot salad, 90 and scallop ceviche, 139 baby shrimp and tomato salsa, 92 bacon in clam chowder, 104 in clam rarebit, 105 duck, for wrapped halibut cheeks, 38 in New Year’s Eve oyster chowder, 132 in prairie oyster chowder, 131 with seared lingcod, 48 baked Pacific halibut with herb

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