By Jill Lambert, David Suzuki
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Extra resources 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.
Dredge the halibut fillets in the flour, shaking off any excess. Brown on one side for 3 to 5 minutes. Turn the fillets over and brown for another 3 to 5 minutes. ) Transfer the halibut to the board to drain. Horseradish 1 large piece fresh horseradish root (6 to 8 oz), peeled 1 cup distilled white vinegar 1 Tbsp granulated sugar 1 Tbsp salt Pan-fried halibut 3/4 cup vegetable oil 5 large carrots, peeled and cut in 1/8-inch rounds 1 large yellow onion, finely chopped 1/4 cup ketchup 1 Tbsp tomato paste 1/2 tsp granulated sugar 1 cup sifted all-purpose flour 8 skinless halibut fillets (each 4 to 5 oz) To serve Arrange the halibut fillets on a large serving platter.
Combine until sugar is dissolved and the mixture is emulsified. Will keep refrigerated in an airtight container for 2 days. Seared lingcod and vinaigrette In a large frying pan, heat olive oil on high heat. Add lingcod, skin side down, and sear for 2 to 3 minutes until golden brown. Transfer the fillets to a plate. Add bacon, clams, and garlic to the frying pan and sauté for 1 minute. Deglaze the pan with white wine and cook until the liquid is reduced by half, about 3 minutes. Using a slotted spoon, transfer the clams to a plate and set aside.
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert, David Suzuki