Thai Basa Fish
Thai Basa fish, in this recipe for "Nipon's Fish," as the Siam Thai menu calls it, is prepared with a classic balance of salt, sweet, and a bold hit of…
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Golden Cups
Golden cups appies are a sweet and tangy variation on classic spring rolls and dumplings. Mint leaves add a hit of freshness. Chef Sumruoy Poomrat Siam Thai Ingredients Lemongrass sauce…
Arctic Char Pita
Arctic char pita loaded with bold-flavoured baba ganoush is smartly spiced. Mild ‘n fatty northern lake fish takes a seriously sexy turn topped with Manitoba’s own caviar. Quinlan Cook Smith…
Swordfish Steak Sandwich
Swordfish steak sandwich is perfect light summer dinner. A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque game. Phil…
Pickerel Cheek Pops
Pickerel cheek pops accent tender pickerel with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice. Chef Gurdeep Singh Prairie's Edge Ingredients Garlic Confit 6 garlic…
Calamari Pasta
Calamari pasta is a wonderful dish and culinary trompe l’oeil to tease palates. Chef Randy Reynolds Beaujena's French Table Ingredients 1 lb large squid tubes 1 tsp salt juice of…
Smoked Salmon and Goat Cheese Tart
Goat cheese and a bright herb garnish complement the briny smoked salmon in this mild yet exciting tart. Ingredients Pie Crust 2 3/4 cups organic white flour 1 tsp salt…
Organic Salmon Poke Salad
Chef Wayne Martin Capital Grill & Bar Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. Ingredients Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce…
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…
Tuna and Salmon Kinilaw
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the…
Pan Seared Scallops in Squid Ink Adobo
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture…