Harissa-Crusted Halibut
Ingredients
Serves 4 to 6
1 jalapeño pepper
3 red bell peppers
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) ground cumin
¼ cup (60 ml) olive oil
2 large garlic cloves, crushed
2 tbsp (30 ml) tomato paste
1 scant tbsp (about 15 ml) finely chopped preserved lemon peel (flesh removed and discarded)
¼ tsp (1 ml) balsamic or sherry vinegar, or to taste
salt and pepper, to taste
2 lb (907 g) fillet skinless halibut, about 1½-in (4 cm) thick
lemon wedges and harissa, to serve
Instructions
- To make harissa, preheat grill or broiler to high. Grill jalapeño and red peppers, turning, until charred and blackened, about 5 to 7 minutes for jalapeño and 10 to 15 minutes for bell peppers. Transfer all peppers to a bowl, cover with a plate, and let cool for 15 minutes. Peel and remove seeds from red peppers, reserving flesh. Remove seeds from jalapeño, if desired.
- In a medium skillet, dry toast coriander and cumin over medium heat, tossing, until fragrant, about 3 minutes. Add olive oil, garlic, tomato paste, preserved lemon peel, red peppers and jalapeño. Stir well to coat in oil, then reduce heat to low and simmer for 10 minutes, crushing peppers and garlic into oil. Remove from heat, let cool slightly, then transfer to a blender and blend until smooth. Stir in vinegar to taste. Transfer harissa to a bowl, season with salt and pepper to taste, and set aside ⅓ cup (75 ml) for serving.
- Pat halibut dry and season generously with salt and pepper. Coat fish on both sides with remaining harissa and transfer to a baking dish. Cover and refrigerate for 2 hours.
- Place oven rack in middle of oven and preheat to 350 F (180 C). Transfer halibut to a foil-lined baking sheet and place on middle rack. Cook for 17 to 20 minutes, then test for doneness: fish should be just starting to flake. Leave fish in oven on middle rack and turn broiler to high. Broil for 7 to 9 minutes, or until harissa begins to bubble and fish is perfectly flaky. Serve immediately with reserved harissa and lemon wedges on the side.
Drink Pairings
Spaghetti with Prawns & Basil Pesto
Ingredients
Serves 4
1 cup (250 ml) tightly packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) toasted pine nuts, plus extra for garnish
1 garlic clove
½ lemon, zest and juice
3 tbsp (45 ml) grated Parmesan, plus extra for garnish
3 tbsp (45 ml) + 2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) kosher salt, plus extra for boiling pasta
pepper, to taste
14 oz (400 g) spaghetti
1 lb (454 g) prawns, peeled and deveined
Instructions
- In a small food processor, combine basil, pine nuts, garlic, lemon zest and juice, and Parmesan. Pulse until chopped. While food processor is running, slowly drizzle in 3 tbsp (45 ml) olive oil until it forms a rough paste. Season with salt and pepper and set aside.
- Cook spaghetti according to package directions, in salted water. Reserve ⅓ cup (75 ml) pasta cooking water.
- Meanwhile, in a large frying pan over medium heat, sauté prawns in remaining 2 tbsp (30 ml) olive oil for 1 to 2 minutes per side, or until pink and opaque.
- Drain spaghetti and add it to pan with prawns, along with pesto and reserved pasta water. Toss to coat and check seasoning, adjusting if necessary. Serve immediately, garnishing with basil, pine nuts and Parmesan.
Drink Pairings
Blackened Salmon Burgers
One of the main charms of cooking over an open flame is the infusion of smoke and char, which adds another flavour dimension to this blackened salmon burger. When pairing beer, a good strategy is to lean into these flavours by serving up a dark beer featuring roasted and toasted malts. Porters and stouts come to mind, as does Hoyne Brewing Co.’s enigmatic Dark Matter, which is neither of the above yet brings fantastic toasty notes alongside a lip-smacking hop profile.Ingredients
Serves 6
Pickled Red Onions:
½ cup (125 ml) red wine vinegar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) kosher salt
1 small red onion, sliced into ⅛-in (0.25 cm) rings
Herbed Cheese Spread:
8 oz (250 g) cream cheese, room temperature
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) finely chopped fresh dill
2 tbsp (30 ml) finely chopped fresh chives
2 tbsp (30 ml) finely chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) finely chopped fresh basil leaves
kosher salt and freshly ground black pepper, to taste
Salmon Burgers:
3 tbsp (45 ml) dark brown sugar
1½ tbsp (22 ml) sweet paprika
¾ tsp (4 ml) cayenne pepper
¾ tsp (4 ml) garlic powder
½ tsp (2.5 ml) dried thyme
½ tsp (2.5 ml) dried oregano
kosher salt and freshly ground black papper, to taste
1½ lbs (750 g) wild salmon, skin removed, cut into large chunks
½ cup + 2 tbsp (155 ml) panko bread crumbs
1½ tbsp (22 ml) grapeseed oil, plus extra for cooking
6 brioche burger buns, toasted
2 avocados, peeled and sliced, for garnish
1½ cups (375 ml) microgreens, for garnish
Instructions
- To make Pickled Red Onions, in a small saucepan, combine vinegar, granulated sugar and salt. Bring to a simmer over medium heat and stir in onion rings. Return to a simmer and cook for 30 seconds. Transfer to a bowl and let cool to room temperature. Rings will turn translucent and shiny as they cool. Cover and store in an airtight container in refrigerator for up to 3 weeks.
- Meanwhile, to make Herbed Cheese Spread, in a medium bowl, stir together cream cheese, lemon juice, dill, chives, parsley, basil and salt and pepper to taste. Set aside. This can be made up to 2 days in advance and stored in an airtight container in refrigerator. Bring to room temperature before using.
- To make Salmon Burgers, start by making seasoning mix. In a small bowl, mix together brown sugar, paprika, cayenne, garlic powder, thyme, oregano and a good pinch of both salt and black pepper. Set aside.
- In bowl of a food processor fitted with steel S-blade attachment, pulse salmon until finely chopped. Alternatively, chop salmon very finely with a knife. Transfer to a large bowl and mix in panko crumbs and oil until just combined. Divide mixture into 6 equal portions and shape into burgers about 5-in (12 cm) in diameter. Season burgers generously all over on both sides with seasoning mix and set aside.
- Add a couple tablespoons of grapeseed oil to a large cast iron skillet or frying pan and warm over medium heat. Working in batches, cook burgers, flipping once, until lightly browned and cooked through, about 3 to 5 minutes per side. Be careful when flipping burgers as they are delicate.
- To assemble, spread bottom half of toasted bun with Herbed Cheese Spread. Top with a burger, Pickled Red Onions, avocado slices and microgreens. Top with other half of bun and serve immediately.
Drink Pairings
Salmon Poached in Horseradish Milk
Ingredients
Serves 4
1 cup (250 ml) + 1 tbsp (15 ml) whole milk, divided
1 tbsp (15 ml) prepared creamed horseradish
kosher salt, to taste
1½ lbs (680 g) salmon fillets, cut into 4 equal pieces
1 tbsp (15 ml) cornstarch
1 green onion, trimmed and thinly sliced
½ tsp (2.5 ml) toasted sesame seeds
cooked spring vegetables or green salad, to serve
Instructions
- In a large frying pan, whisk together 1 cup (250 ml) milk and horseradish. Set pan over medium-low heat and bring mixture just to a simmer, stirring occasionally. Don’t worry if milk mixture splits. Season with a good pinch of salt.
- Add salmon to frying pan in a single layer, skin side down, and simmer very gently, turning once and stirring liquid often with a wooden spoon, until salmon is cooked through, about 6 to 10 minutes total. Remove salmon to a serving platter and set aside. Keep milk mixture in frying pan on heat.
- In a small bowl, whisk together cornstarch and remaining 1 tbsp (15 ml) milk. Add to warm milk mixture in frying pan and, whisking constantly, increase heat to medium-high and cook until sauce has thickened, about 2 minutes. Remove frying pan from heat and season sauce with additional salt to taste. Spoon over salmon and garnish with green onion and sesame seeds. Serve alongside your favourite spring vegetables or a green salad.
Drink Pairings
Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.
Drink Pairings
Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Dungeness Crab Cakes served with Korean Cucumber Salad & Lemon Aioli
Ingredients
Serves 20
3 tbsp (45 ml) butter, divided
½ cup (125 ml) finely minced onion
2 tbsp (30 ml) finely minced shallot
2 tbsp (30 ml) finely sliced green onion
2 large eggs
¼ cup (60 ml) best quality mayonnaise (suggest Hellman’s)
1 tsp (5 ml) grainy Dijon mustard
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tbsp (30 ml) lemon juice
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) black pepper, plus extra to taste
2¼ cups (560 ml) fresh bread crumbs, divided
1 lb (454 g) fresh lump Dungeness crab meat (including some leg meat if possible)
2 tbsp (30 ml) light olive oil, divided
fresh lemon wedges, to serve
1 tsp (5 ml) rice wine vinegar
¼ tsp (1 ml) fish sauce
½ tsp (2.5 ml) dark brown sugar
1 small garlic clove, grated
2 tsp (10 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
2 tsp (10 ml) canola oil
1¼ tsp (6 ml) gochugaru (Korean red chili pepper flakes), plus extra for garnish*
2 mini cucumbers, very thinly sliced
½ cup (125 ml) best quality mayonnaise (suggest Hellman’s)
1 tbsp (15 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, grated
salt and pepper, to taste
Instructions
- In a small sauté pan, melt 1 tbsp (15 ml) butter over medium-low heat. Add onion and shallot. Sauté until softened and lightly browned, about 5 minutes. Add green onion and sauté for 2 minutes more. Remove from heat and allow to cool.
- In a large bowl, mix together eggs, mayonnaise, mustard, parsley, lemon juice, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) pepper. Mix in 1 cup (250 ml) bread crumbs. Gently fold in sautéed onion, add crab meat and season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Place remaining 1¼ cups (310 ml) bread crumbs in a medium bowl. Measure out 2 tbsp (30 ml) portions of crab mixture and form into patties, placing on lined baking sheet. One by one, roll each crab cake in bread crumbs, turning once to coat well. Reshape if necessary and place back on lined baking sheet. Cover and chill for at least 1 hour, and up to 4 hours, to firm up.
- Meanwhile, to make Korean Cucumber Salad, in a medium bowl, combine vinegar, fish sauce, brown sugar, garlic, salt, pepper, lime juice, soy sauce, oil and gochugaru, mixing well to dissolve sugar. Add cucumber and toss until well coated with sauce. Cover and refrigerate until ready to serve.
- To make Lemon Aioli, in a small bowl, combine mayonnaise, lemon zest and juice and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- In a large heavy-bottomed frying pan over medium-high heat, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. When sizzling, add half the crab cakes. Cook until crusty and deep golden brown on one side, about 3 to 4 minutes, then flip cakes over and cook for another 3 to 4 minutes. Remove from pan onto a paper towel-lined tray and cover with foil to keep warm. Wipe down pan to remove any bread crumbs left behind, then add remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil and cook second batch of crab cakes.
- Place warm crab cakes onto a serving platter and top each with a cucumber slice, a small dollop of aioli and a sprinkle of gochugaru. Serve remaining cucumber salad and aioli on the side along with lemon wedges.
Drink Pairings
Anchovy Palmiers
Ingredients
Serves 24
2 tbsp (30 ml) unsalted butter, softened
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) anchovy paste
1 large garlic clove, grated
½ lemon, zest only
2 tsp (10 ml) lemon juice
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) ground pepper
2 dashes Tabasco sauce
1 x 14 oz (396 g) package frozen puff pastry, defrosted according to package instructions
Instructions
- Preheat oven to 350 F (180 C) and line a large baking sheet with parchment paper.
- In a bowl, combine butter, tomato paste, anchovy paste, garlic, lemon zest and juice, sugar, pepper and Tabasco.
- Roll out puff pastry to a 9½-in x 15-in (24 x 38 cm) rectangle. Spread anchovy mixture evenly over puff pastry, making sure to reach all the way to edges.
- Tightly roll bottom of pastry toward the middle, stopping at centre. Then, roll top of pastry down to meet in centre. Place pastry roll in refrigerator for 1 hour, or freezer for 20 minutes, to firm it up.
- Slice roll into ½-in (1.25 cm) rounds and arrange on lined baking sheet. Transfer pan to refrigerator for 10 minutes, or freezer for 5 minutes, to firm up pastry again.
- Bake palmiers for 20 minutes, or until golden brown and cooked through, rotating pan after 10 minutes. Transfer palmiers to a wire rack and allow to cool. Will keep for up to 3 days in an airtight container at room temperature.
Drink Pairings
Marinated Sardines
Ingredients
Serves 4 to 6
1 x 4-oz (116 g) can small, good-quality Spanish sardines in olive oil
1 lemon, zest and juice
1 garlic clove, thinly sliced
3 pickled peppers, thinly sliced, or to taste
1 handful chopped parsley leaves
crusty bread, to serve
Instructions
- In a small bowl, combine sardines with their oil, lemon zest and juice, garlic and peppers. Cover and allow to marinate in refrigerator for at least 1 hour, ideally overnight.
- To serve, transfer sardines to a shallow dish or plate and pour marinade over. Garnish with peppers and parsley, and serve with crusty bread.
Drink Pairings
Garlic Prawns
Ingredients
Serves 4
1 lb (454 g) sustainable prawns, peeled and deveined
½ cup (125 ml) extra-virgin olive oil
3 large garlic cloves, chopped
1 pinch chili flakes, or to taste
salt and pepper, to taste
2 tbsp (30 ml) Fino or Amontillado sherry
1 pinch lemon zest
½ lemon, juice only
2 tbsp (30 ml) chopped parsley leaves
crusty bread, to serve
Instructions
- Rinse prawns under cold running water for 2 minutes. Drain and thoroughly pat dry with paper towel.
- In a large heavy-bottomed frying pan, heat oil over high heat. Once oil shimmers, add prawns to pan. Cook on one side for 30 seconds, flip, then stir in garlic, chili flakes, salt and pepper and cook for 1 more minute.
- Add sherry and cook for 1 more minute, or until prawns are opaque and cooked through. Add lemon zest and juice and parsley and toss to combine. Serve immediately, with crusty bread.