STEAMED FISH WITH BLACK BEAN SAUCE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) Chinese fermented black beans, rinsed and patted dry
6 large garlic cloves, peeled
1½ lb (750 g) white-fleshed fish (sea bass, snapper, cod), scaled and gutted
salt and freshly ground white pepper, to taste
12 slices fresh peeled ginger, 3 left whole, 9 finely julienned
7 green onions, 2 left whole, 2 halved, 3 finely julienned
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) canola oil
1 handful cilantro, leaves and stems, roughly chopped
¼ tsp (1 ml) chili flakes, plus more, to taste
Instructions
- Coarsely chop fermented black beans and mix with garlic in a small bowl. Set aside.
- Rinse fish with cold running water and pat inside and out with paper towels. Sprinkle salt and white pepper over and inside fish cavity. Place 3 whole slices ginger along with 2 whole green onions inside cavity.
- Spread halved green onions on a heatproof plate large enough to hold the fish and that can fit inside a steamer. Set fish directly on top of green onions to keep fish from making direct contact with the plate.
- Steam fish until cooked through, about 10 minutes. Carefully remove plate and pour off any accumulated juices into a bowl, mix in soy sauce and set aside. Transfer fish to a serving platter.
- In a wok or small skillet, add canola oil, fermented black bean and chopped garlic mixture and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, remaining julienned ginger, green onions and chopped cilantro and reserved fish-cooking liquid. Mix quickly and spoon mixture over top of fish.
Drink Pairings
SEAFOOD AND WILD RICE CASSEROLE
Ingredients
Serves 6 to 8
3 cups (750 ml) water or chicken stock
1 cup (250 ml) wild rice
1 lb (500 g) raw medium prawns, peeled, deveined, cut into ½-in (1.25 cm) pieces
1 lb (500 g) bay scallops
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) butter
1 medium onion, finely chopped
2 celery ribs, finely diced
½ cup (125 ml) finely diced green pepper
½ cup (125 ml) finely diced red pepper
½ lb (250 g) button mushrooms, sliced
1 cup (250 ml) milk
1 cup (250 ml) mayonnaise
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) cayenne
2 tsp (10 ml) Worcestershire sauce
2 cups (500 ml) grated sharp cheddar, divided
½ lb (250 g) broccoli, cut into small florets, blanched in boiling water, then ice water bathed and drained
1 lb (500 g) fresh crabmeat (if frozen, drain well)
½ cup (125 ml) grated Parmesan
½ cup (125 ml) dry bread crumbs
Instructions
- Bring water or chicken stock to a boil. Stir in wild rice, reduce heat and simmer, covered, for 30 to 45 minutes, or just until kernels puff open. Uncover and fluff with a fork and simmer an additional 5 minutes. Drain off any excess liquid.
- Bring a large stockpot of salted water to a boil over high heat. Add prawns and bay scallops, blanch for 1 minute, drain and rinse in ice water bath. Drain well and set aside.
- Preheat oven to 375 F (190 C).
- Heat olive oil and butter in a large skillet over medium heat. Add onion, celery, green and red peppers and mushrooms, and sauté until soft. Remove from heat and allow to cool. Transfer to a large mixing bowl, mix in milk, mayonnaise, pepper, cayenne, Worcestershire sauce and 1½ cups (375 ml) cheese.
- Mix in cooked wild rice, broccoli, prawns, scallops and crabmeat. Transfer to a greased 13 x 9-in (3.5 L) baking dish. Mix together remaining cheddar cheese with the Parmesan and dry breadcrumbs. Sprinkle over top of casserole. Bake, uncovered, until bubbly, 40 to 50 minutes.
Drink Pairings
SEAFOOD PAELLA
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
2 oz (60 g) chorizo sausage, cut into rounds
8 chicken wing drumettes
1 onion, finely diced
2 garlic cloves, minced
1 red pepper, finely diced
1 large tomato, finely diced
2 tsp (10 ml) kosher salt
1 cup (250 ml) paella rice (Bomba)
1 tsp (5 ml) Spanish paprika, hot or sweet
2 cups (500 ml) chicken stock
1 pinch saffron
8 prawns
8 clams
1 lemon, cut into wed
Instructions
- Heat oil in a 15-in (38 cm) paella pan over medium heat. Add chorizo and fry until browned, remove and set aside.
- Sear chicken on all sides until golden brown, about 15 to 20 minutes. Remove and set aside.
- Add onion, garlic, and red peppers to pan and cook over low heat until soft and slightly caramelized, about 20 minutes, stirring occasionally. Add tomatoes and salt and continue to cook until all liquid has evaporated.
- Add rice and paprika and cook, stirring until rice has been coated in oil. Add stock, saffron and stir. Season to taste. Lay chicken wings and chorizo on top of rice. Turn heat up to high and bring to a boil. Once it boils, turn heat down to medium, liquid should simmer. Continue cooking until rice has absorbed liquid so that liquid just reaches top of rice. Add prawns and clams on rice and continue cooking until all liquid has been absorbed by rice and prawns and clams are cooked (prawns will be pink and clams will have opened). If rice, prawns, and clams are not cooked by the time the liquid has cooked down, cover pan with foil and let sit until everything has been cooked. Serve immediately with lemon wedges.
Drink Pairings
SQUID INK PESTO PASTA BITES WITH SPICY PRAWNS
Ingredients
Serves 18 pasta bites
¼ cup (60 ml) pine nuts
2 garlic cloves, crushed
½ cup (125 ml) packed fresh basil leaves, plus extra for garnish
½ cup (125 ml) packed fresh spinach
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, plus extra, as needed
½ lb (250 g) squid ink spaghetti
basil leaves, for garnish
SPICY PRAWNS:
½ cup (125 ml) olive oil
1 lemon, zested and juiced
1 tsp (5 ml) salt
2 tsp (10 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried thyme
¼ cup (60 ml) flat leaf parsley
2 garlic cloves, minced
½ tsp (2 ml) smoked paprika
1 tbsp (15 ml) chili powder
18 large prawns, tails peeled
Instructions
- Bring a large pot of salted water to a boil.
- In a food processor, pulse together pine nuts and garlic until finely chopped. Scrape down sides of processor with a rubber spatula, as needed. Add basil, spinach and Parmesan and continue to pulse until basil and spinach are roughly chopped. With motor running, slowly drizzle in olive oil until a slightly chunky pesto sauce forms. If mixture is too dry, add additional oil, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
- Cook pasta to al dente according to package directions. Drain and reserve ¼ cup (60 ml) cooking liquid. Place pasta back in pot and stir in pesto. If pesto is not covering pasta evenly, add reserved pasta water 1 tbsp (15 ml) at a time.
- To serve, swirl a few strands of pasta onto serving forks. Spear a Spicy Prawn onto end of each and place forks in a row on a serving platter. Garnish with basil. Serve warm or at room temperature.
- To make SPICY PRAWNS: In large bowl, whisk together olive oil, lemon zest and juice, salt, basil, oregano, thyme, parsley, garlic, paprika and chili powder. Place prawns in marinade, toss to coat and refrigerate for at least 2 hours.
- Preheat broiler. Line a baking tray with tin foil and set aside.
- Remove prawns from marinade and place in a single layer on prepared baking tray. Broil prawns, turning once, until pink and firm, about 3 minutes total. Transfer to a plate.
Drink Pairings
WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.
Drink Pairings
HALIBUT WITH SPICY STRAWBERRY SALSA
Ingredients
Serves 2
2 cups (500 ml) strawberries, trimmed and diced
¼ cup (60 ml) diced red onion
⅓ cup (75 ml) loosely packed basil leaves, chopped
¼ cup (60 ml) loosely packed mint leaves, chopped
1 jalapeño, seeded and finely diced
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
2 x 6 oz (180 g) halibut fillets, skin-on
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 lime, halved
Instructions
- Preheat oven to 400 F (200 C).
- In a medium bowl, stir together strawberries, onion, basil, mint, jalapeño, vinegar and olive oil. Set aside.
- Pat fish dry with a paper towel and season liberally with salt and pepper. Heat grapeseed oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay fish in pan, skin side down. Reduce heat to medium, and cook until a golden brown crust forms on skin, about 1 minute. Flip fillets over and cook for another minute before placing in oven to roast until fish is opaque in centre and flakes easily, 3 to 4 minutes. Remove fish from oven and add to stovetop over medium-low heat. Add butter to pan and allow to melt while squeezing lime over fish. Using a spoon, baste each fillet with buttery juices for about 1 minute. Transfer fish to serving plates.
- Season strawberry salsa to taste with salt and pepper before spooning over fish.
Drink Pairings
SALMON WITH GRILLED VEGETABLES AND GARLIC YOGURT SAUCE
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 lemon, zest and juice
dill sprigs for garnish
GRILLED VEGETABLES:
1 green zucchini, cut into ½-in (1.25 cm) slices
1 bunch asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
GARLIC YOGURT SAUCE:
½ garlic clove, minced
¾ cup (175 ml) full-fat yogurt
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped dill
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium-high heat.
- Dry salmon fillets thoroughly, coat with olive oil and season with salt and pepper. Grill salmon on one side for 3 to 4 minutes, or until it comes away from grill. Flip salmon once and grill on other side for 3 to 4 minutes, or until it comes away from grill. Do not move salmon around while cooking.
- Serve salmon on top of Grilled Vegetables, with a squeeze lemon juice and drizzle of Garlic Yogurt Sauce over top. Garnish with dill. Serve with additional Garlic Yogurt Sauce.
- To make GRILLED VEGETABLES: Preheat barbecue or grill pan to medium-high heat.
- Toss zucchini and asparagus with olive oil and season with salt and pepper. Grill zucchini for about 3 minutes on each side, or until cooked through. Grill asparagus for 3 minutes, then turn over and grill for another 2 to 3 minutes, or until cooked through.
- To make GARLIC YOGURT SAUCE: In a bowl, mix all ingredients together. Can refrigerated for up to 1 week.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
TERIYAKI SALMON RICE BOWL
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
salt and pepper, to taste
1 cup (250 ml) teriyaki sauce, divided
1 cup (250 ml) chopped kale, blanched and kept warm
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
½ cup (125 ml) shelled edamame beans, blanched and kept warm
¼ cup (60 ml) green onions, thinly sliced
1 tbsp (15 ml) toasted black sesame seeds
Instructions
- Preheat oven to 325 F (170 C).
- Place salmon portions on a parchmentlined baking sheet. Season with salt and pepper and spread 1 tbsp (15 ml) of teriyaki sauce on each piece. Bake for 10 to 15 minutes, or until desired doneness.
- Toss kale with sesame oil, set aside.
- In a medium frying pan, melt butter over medium heat. Sauté mushrooms with salt and pepper, to taste. Cook until fully cooked through, about 5 minutes. Then add 1 tbsp (15 ml) of teriyaki sauce and mix. Keep warm.
- In each serving bowl, add 1 cup (250 ml) of rice, 1 piece of salmon, then divide kale, mushrooms and edamame beans. Drizzle with remaining teriyaki sauce and garnish with green onions and black sesame seeds.
Drink Pairings
HALIBUT EN PAPILLOTE
Ingredients
Serves 4
1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
1 green zucchini
1 yellow zucchini
1 large carrot, peeled
1 tsp (5 ml) salt
1 pinch pepper
4 large pieces parchment paper
1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)
1 cup (250 ml) shiitake mushrooms, stems removed
red chilies, sliced, for garnish (optional)
2 green onions, sliced thinly
1 small handful cilantro, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
- Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
- Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.