Fish

Pecan Crusted Red Snapper with Carrot Vinaigrette

Recipe Developed by Paula Bowman

Carrot vinaigrette looks dramatic on the plate and its natural sweetness is a pleasant contrast to the earthy flavours of rosemary and pecan. You can also use tilapia in place of red snapper, if desired.

Steamed Teriyaki Salmon

Submitted by Irene Leung, Port Dover, ON; Tested by Lisa Sembaliuk

This steamed fish dish is simple, fresh, and healthy to make. Steaming fish allows you to control how well-done your fish ends up and leaves the fish tasting clean, fresh and light.

Steamed Maple Syrup and Soya Sauce Salmon

Submitted by Irene Leung, Milverton, ON; Tested by Laurie Mitchell

This Thai-style dish steams the salmon, cooking it quickly and keeping it moist.

Quick Fish Tacos with Lime Sour Cream

Recipe Developed by Paula Bowman

Fresh and flavourful, this quick meal is nutritious and fun for the whole family. Ingredients can be set out on the table allowing everyone a chance to assemble tacos to their personal taste. Other terrific taco toppers would be diced avocado, jicama or radish slices or chopped green onion.

Honey Mustard Nut-Crusted Salmon

Excerpted from 101 Things to Do With a Toaster Oven

A delicious salmon dish baked in your toaster oven!

Sea Bass en Papillote with Hoisin and Bok Choy

Recipe Developed by Paula Bowman

Papillote is a French method of cooking whereby parchment paper is folded to make a cooking pouch and the ingredients are steamed gently inside.

Halibut with Fresh Tomato Sauce

Submitted by Tammy Roy, St. Thomas, ON; Recipe tested by Shannon Brooks

Sauce up your seafood with this flavourful combination of fresh halibut and tomatoes. This recipe also works well with salmon, sole, cod or tilapia.

Apple Walnut Tuna Melt

Recipe Submitted by Barb Townsend

Apples and walnuts update the old tuna melt favourite.

Tomato Olive Tapenade

Pair tapenade with Feta-Stuffed Lamb Meatballs for a fresh and incredibly tasty appetizer.

Honey Seared Salmon Sandwich with Apple Poppy Seed Slaw

Recipe by Paula Bowman

Serve this sandwich open-faced with apple slaw either on the sandwich or on the side. Choose wide, thinner salmon fillets that have been cut from the tail end of the fish for best results.