Ingredients

• 4 fillets
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup fish stock
• 1 cup onions, chopped
• 1 stalk celery, chopped
• 1/2 cup green pepper, chopped
• 1 clove garlic, minced
• 1/3 cup tomato paste
• 2 cups fresh tomatoes, diced, with juice
• 1 small jalapeno pepper
• 1 T oregano
• 1/2 bunch of cilantro
• 4 lime slices

Steps

1. Marinate the fish in the lemon and lime juices for 1/2 hour.
2. Bring the stock to a boil. Add vegetables and garlic. Simmer 15-20 minutes.
3. Reduce heat and add tomatoes, pepper and oregano. Cook until reduced by 1/3.
4. Place fish in deep skillet. Pour in the sauce and simmer 15-20 minutes.
5. Serve sprinkled with cilantro and garnished with a slice of lime.

Salmon is a widespread fish but some of the best is BC salmon, so it makes sense to combine it with another great aroma that evokes the province: cedar.

Ingredients

• 4 salmon steaks or fillets
• 2 cedar cooking planks
• 1/4 cup chives, chopped fine
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped fine or crushed
• juice of 1 lemon
• pepper

Steps

1. Wash the salmon in cold water and chill.
2. Completely soak the cedar planks for 2 hours.
3. In a medium sized bowl, mix the remaining ingredients. Rub salmon in the marinade and chill for at least 2 hours.
4. Preheat oven or BBQ to medium high heat.
5. Arrange fish on planks.
6. Place planks directly on BBQ. Cook for 8-10 minutes.

Ingredients

• 1 lb tilapia fillets
• 2 T oil
• salt and pepper
• 2 T oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric
• 1/2 tsp cinammon
• 1 cup coconut milk
• 1 package spinach leaves

Steps

1. In a deep frying pan, fry the onion in 2 T of oil until translucent. Add the ginger and garlic. Stir and cook for 2 minutes.
2. Add the other spices and continue to stir.
3. Add the coconut milk. Bring to simmering.
4. Add the spinach and let simmer.
5. Meanwhile fry the tilapia fillets in the remaining oil, in another skillet. Sprinkle with salt and pepper (about 5 minutes first side; 2-3 minutes second side).
6. Add the fish to the spinach, letting it fall into chunks. Cook for 2 minutes.
7. Serve in bowls.

Salmon is a lovely fish that should be light textured and richly flavoured. It mixes well with acidic tones like lemon and mint but also blends well with sweet vegetables and glazes. Avoid overcooking to get the most from it. In this recipe a breadcrumb topping is added half way through the cooking and the fish is brightened by a mustard lime sauce.

Ingredients

• 3 T mustard
• 2 T white vinegar
• 1 tsp honey
• juice of 1/2 lime
• 1 tsp light vegetable oil
• 4 salmon steaks
• fresh parsley
• 1/2 cup bread crumbs
• pepper and a dash of salt

Steps

1. Mix the mustard, vinegar, honey, juice and oil in a small bowl. Whisk until smooth.
2. Lightly oil a shallow pan and lay the steaks on top.
3. Spread each steak with the sauce.
4. Broil or barbecue for 5 minutes.
5. Combine the parsley and bread crumbs.
6. Remove the steaks from the broiler and flip. Spread with sauce and cover with breadcrumbs.
7. Sprinkle with pepper and salt. Drizzle a little oil over the to and return to the broiler.
8. Broil for 5 more minutes.
9. Use any remaining sauce as a drizzle when serving.

Red snapper is a light, moist fish that easily falls apart when cooked. This recipe coats the fillets and pan fries them. If you prefer to cook them over a barbecue, wrap them in foil, or cook them on foil.

You will need a small bowl and whisk, 2 dishes or plates used for dipping the fillets, frying pan or skillet.

Ingredients

• 7 large Red Snapper fillets, deboned (about 2 pounds)
• 2 eggs
• juice of 1/2 lemon
• dash salt
• pepper to taste
• 1/2 tsp cumin
• 1/4 cup vegetable oil
• 2 cups yellow corn flour or toasted bread crumbs
• 3 T parsley, chopped

Steps

1. Use a small bowl to whisk the eggs.
2. Add the lemon juice and seasonings.
3. Pour the batter into a dish large enough to lay out one fillet.
4. Pour the flour onto a large plate.
5. Heat the oil in a large skillet.
6. Dip each fillet in the egg batter, then dredge in flour.
7. Fry for 2-3 minutes per side until firm.
8. Serve garnished with parsley and slices of lemon.

Serves 4-5.

Ingredients

• 1 cup almonds, sliced or whole
• 1/4 cup flour
• 4 – Tilapia fillets
• 1/2 tsp salt
• 2 tbsp butter
• 2 tbsp olive oil
• 1 – lemon
• 1 tbsp parsley, chopped

Comments

Tilapia is a wonderful, mild tasting fish that goes well with almonds. This dish was created by Mike Cortese, Executive Chef Instructor at Liaison College.

You will need a shallow bowl, a heavy skillet, a wide spatula and tongs, plus a sharp knife.

Makes 4 servings.