A Wave of Delight: Summer Seafood Dishes

Trout Tacos with Mango Salsa

Serves 2

Ingredients

4 small trout fillets

1 tsp chili powder

½ tsp cayenne powder

1 tsp cumin

1 tsp salt

1 mango, peeled and cubed

¼ cup red onion, thinly sliced

¼ cup red pepper, small dice

Pinch salt

½ lime, juiced ¼

tsp cumin

4 leaves Bibb lettuce

Jalapeño, lime and cilantro for garnish

Instructions

1. Season trout with a mix of chili, cayenne, cumin, and salt. Bake in a 350º F oven for 5-8 minutes.

2. Combine remaining ingredients for the salsa, adjusting seasoning to taste.

3. Serve the trout on top of a lettuce leaf and garnish with salsa.

Note: this recipe can be adjusted to your heat preference by adding more or less chili, cayenne, and jalapeños to the tacos. The riper the mango - the better your salsa, as the sweetness from the mango balances the rest of the flavours.

Pineapple Coconut Shrimp Rice served in the Pineapple

Serves 4

Ingredients

1 cup basmati rice

½ cup (120 mL) coconut milk (just the liquid not the cream)

1 cup (250 mL) water

1 tsp salt

4 leaves fresh Thai basil

1 Tbs (15 mL) coconut oil

¼ cup red onion, small dice

¼ cup red pepper, small dice 340 g medium shrimp (approx 24)

1¼ cups peas

1 dried lime leaf

1¼ cups diced pineapple

1 green onion, thinly sliced

8 fresh Thai basil leaves, chiffonade

Toasted coconut, toasted crushed macadamia nuts, lime wedges for garnish

Instructions

1. Cook rice as package instructions but replace ¾ of the water with coconut water, add salt and fresh Thai basil. Let cool.

2. In a medium-hot pan add coconut oil, red onion, and red pepper and cook 2 minutes.

3. Add shrimp and cook until opaque.

4. Add rice, green peas, and lime leaf and warm through.

5. Add pineapple, green onion, and Thai basil, combine all ingredients together gently.

6. Top with toasted coconut, crushed macadamia nuts, and a wedge of lime. and garnish with salsa.

Note: To serve this dish in a pineapple you will need 1 pineapple per person, as you will use 2/3 of the pineapple for each boat.

Baked Fish Sticks

Better than Captain What’s-his-name’s! Serves 4

Ingredients

8 pieces cod or halibut

½ tsp salt

1 tsp black pepper

1 tsp dried thyme

1/3 cup flour

1 egg, beaten

½ cup panko breadcrumbs

Drizzle olive oil

Instructions

Preheat your oven to 375º F.

1. Cut your fish in finger-sized pieces and season with salt, pepper and thyme.

2. Lay out a 3-plate process for coating fish – 1 plate with flour, 1 plate with egg, 1 plate with panko.

3. Coat each piece in flour then egg then panko, and place on a lightly oiled baking sheet. Place in oven and cook for 8-10 minutes depending on how thick your pieces of fish are.

4. Remove from oven and serve immediately with your favourite side.

Oyster Rockefeller on a Bun

The same great flavours but piled into a bun and enjoyed like a hot dog. Delicious! Serves 4

Ingredients

4 hot dog buns

8 fresh oysters, drained and patted dry

¼ cup flour

1 egg, beaten

¼ cup cornmeal

Olive oil, or other frying oil

3 Tbs shallot

3 cloves garlic

¼ cup (60 mL) white wine

¾ cup (180 mL) cream

4 grates nutmeg

1/3 cup Parmesan cheese, grated

1 bunch fresh spinach, rough chop

Instructions

1. Heat a medium pan over medium-low heat. Add shallot; cook 4 minutes to soften.

2. Add garlic; cook another 2 minutes. Add white wine and let reduce to ¼ the original amount.

3. Add cream and let cook another 5 minutes to reduce. Add a pinch of salt and nutmeg. Remove from heat, add Parmesan and incorporate into sauce. Add ½ the spinach and let wilt.

4. Preheat frying oil to 350º F. Best to use a small, high-sided pot for frying.

5. Lay out a 3-plate process for coating oysters – 1 plate with flour, 1 plate with egg, 1 plate with cornmeal.

6. Coat the oysters - flour then egg then cornmeal.

7. Place a few into your oil making sure not to overcrowd your frying pot. Let cook 1 minute and then turn and cook another minute. Remove and place on a sheet tray lined with paper towel. Continue until all your oysters are fried.

8. Spread open hot dog buns, but keep them attached, and toast in the oven.

9. Add the fresh spinach to the buns. Top with the sauce. Place the fried oysters on top and sprinkle with more Parmesan cheese. Eat immediately.

Note: This sauce would be great on top of a piece of halibut or salmon, wrapped in parchment and cooked in the oven. Easy, quick, and the spinach adds extra nutrition to a delicious sauce.

Note: Oysters cook quickly so make sure everything is prepared before frying these savoury parcels.

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.