4 scallion flowers for garnish 1 1/2 – 2lb Tilapia fILLETS, CUT INTO SERVING PORTIONS 4 tablespoons unsalted butter or margarine, melted 2 cups crushed Rice Krispies cereal 6 tablespoons Sliver Palate Green peppercorn Garlic Mustard 3/4 cup half and half To make scallion flowers, trim each scallion, leaving about 2 inches of green part.
Read More2 tbsp. sesame oil Juice of 1 orange 1 tbsp chopped fresh tarragon 1 tbsp sesame seeds 2 (6-8 oz) Albacore tuna fillets 1/4 cup hoisin sauce Mix together all of the ingredients expect the tuna and hoisin sauce. Add the tuna and marinate at least 1 hour or up to 4 hours. Drain the
Read More2 pieces of Albacore Tuna (approximately 1 lb) 1 cup Canadian Real Maple Syrup 1 cup Grey Poupon prepare Old Style Mustard Grey with White Wine Mix together the maple syrup and mustard to make a marinade. Marinade the tuna for about 45 minutes. Prepare the grill. grill each side for 4 minutes. Top with
Read More1 can (150 gr/5.3 oz) Raincoast Trading Albacore Tuna, drained and flaked 8 small potatoes, sliced 1/8 inch/2mm thick 8 garlic cloves, peeled 1 large white onion Fresh ground black pepper 1 tbsp (15ml) olive oil 1 ½ tsp (7ml) lemon juice ½ tsp (2ml) fresh rosemary or ¼ (1ml) dried ½ tbsp (7ml) butter
Read MoreRenée’s Gourmet Chefs Great City Salads Competition Finalist for Montreal, by Chef Frédéric Morin 1 plain or multi-grain bagel, cubed 4 (5-oz /150-g) Rainbow trout fillets 1 cup (250 ml) Renée’s Gourmet Sweet Onion Vinaigrette Salt and black pepper 2 to 3 Belgian endives, cored and coarsely shredded 3 celery stalks, thinly sliced 1 Cortland
Read More6 Wahoo fillets 1 tsp salt ½ tsp pepper 4 tbsp flour 4 tbsp unsalted butter ¼ cup black rum 3 large or 6 small bananas, sliced lengthwise 2 tbsp minced parsley Oranges slices, halved Mix the salt and pepper with the flour and coat the fillets in the mixture, shake off the excess. Melt
Read More2 lbs. shrimp 2 lbs. sea scallops 2 red bell peppers 1 green pepper 4 tablespoons butter ¼ cup coconut milk ½ cup Wild Thymes Tropical Mango Lime Marinade* Salt to taste Melt butter in sauté pan over medium heat. Add peppers and sauté until peppers are slightly tender. Add coconut milk and Wild Thymes
Read MoreTable salt works fine here, but teaming sea salt with fleur le sel adds a refined touch. ¾ cup minced fresh Italian parsley 1 tbsp grated lemon 1½ tsp minced garlic ½ cup olive oil ¼ cup fresh lemon juice 1 tsp fine sea salt or other salt 4 (8oz) swordfish steaks (each about ¾
Read More2 lbs P.E.I. Mussels (bearded and scrubbed well to remove dirt) 1/4 cup Pure by Christine Cushing Extra Virgin Olive Oil ¼ cup dry white wine or vermouth Grated zest of 1 lemon Juice of ½ lemon 1 jar Christine Cushing Spicy Garlic Tomato Sauce ½ bunch fresh Italian parsley, chopped Sea salt to taste
Read MoreSnow Bass is cooked in a wine sauce, then finished with the unusual but intoxicating combination of a creamy sauce, sliced bananas, and Parmesan cheese. You’ll be surprised at how well these flavours mix. 2 tbsp butter 1 tbsp all-purpose flour 1 cup milk 6 (4oz) fillets ½ cup white wine 2 tbsp fresh lime
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