By Jill Lambert, David Suzuki
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Using a slotted spoon, transfer carrots to a colander and run cold water over them to stop the cooking. Drain and set aside. Bring the water back to a boil, add asparagus and cook for 1 minute. Using a slotted spoon, transfer asparagus to a colander and run cold water over them to stop the cooking. Drain and set aside. Repeat with green beans, cooking them for 2 minutes. Discard the cooking water. Fill the saucepan three-quarters full with water. Add potatoes and boil on medium-high heat until fork tender, 10 to 12 minutes.
Cover with the parchment paper, oiled side down. Bake halibut until it feels firm to the touch, about 12 minutes. Using a slotted spoon, carefully transfer the fillets to a plate. Cover with a piece of parchment paper to keep warm. Pour the halibut cooking liquid into the tomato sauce and stir to combine. Add garlic and boil on medium-high heat until the sauce is thick, 5 to 7 minutes. To serve Arrange halibut fillets on individual plates. Ladle the sauce over the fish and serve immediately. indd 40 9/12/08 3:37:13 PM Line-caught Atlantic Halibut with Roasted Parsnips, Fresh Fiddleheads, and Kale Monica Bauché and Dennis Johnston, Fid Restaurant, Halifax Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Vegetables Separate kale into leaves and cut out the tough stems.
Discard the leftover flour mixture. Pour canola oil into a frying pan on high heat. When the oil just begins to smoke, carefully add perch fillets, skin side down. Dot butter evenly among the fillets and sauté for 3 minutes. Turn fillets over and cook another 30 seconds, or until fish flakes with a fork. To serve Place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately. indd 52 9/12/08 3:37:22 PM Pickerel Tempura with Wasabi-Ginger Tartar Sauce Rémi Cousyn, Calories Bakery & Restaurant, Saskatoon Pickerel See Freshwater Fish, page 167 Wasabi-ginger tartar sauce In a bowl, com- bine mayonnaise, lemon juice, gherkins, capers, ginger, and wasabi powder.