1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Fish Tacos with Watermelon Radish Slaw

BT Calgary | posted Friday, Jun 5th, 2015

Fish Tacos with Watermelon Radish SlawFish Tacos

Fish can be grilled, broiled, pan-fried or even planked to make summery fish tacos, topped with crunchy slaw studded with juicy watermelon. If you plan to plank your fish, you’ll need a food-grade plank; soak it in the sink (under a pan or other weight to keep it submerged) for at least an hour, or overnight. Adapted from watermelon.org.

Fish:
1 lb tilapia, whitefish, or salmon
3 Tbsp lime juice
1 Tbsp olive oil
1 tsp honey
1 garlic clove, crushed
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Slaw:
1 cup shredded cabbage
1 cup shredded or julienned radishes
1/3 cup Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lime juice
1 tsp cider vinegar
salt to taste
1 cup seedless watermelon, finely diced
3 Tbsp chopped cilantro

small fresh corn or flour tortillas

Place fish in a freezer bag with the remaining ingredients; seal, gently shake to coat the fish completely, and let marinate at room temperature for 20 minutes.

To plank your fish, soak a food-grade cedar plank for at least an hour, then place it on a preheated grill until it starts to smolder; place the fish on it and cook for 20 minutes, or until the edges flake with a fork. Have a spray bottle of water on hand to catch any flare-ups. Alternatively, place on a parchment-lined baking sheet and roast for 10 minutes at 425F, or cook in a cast iron skillet on the stovetop or on the barbecue until the fish is just cooked through.

Wrap tortillas in aluminum foil and place on the shelf of the grill, or on a side that’s not on but is warm. (Alternatively, toss them in a warm oven for a few minutes. This will make corn tortillas more pliable.)

Meanwhile, toss the cabbage and radishes with the yogurt, mayonnaise, lime juice, vinegar and salt to taste. Add the watermelon and cilantro and gently toss to combine.

Flake the fish and use it to fill warm tortillas; top with slaw and serve immediately.

Serves 4-6.

Tags: , , , , , , , , , , , , , , ,

Honey & Soy Glazed Chicken and Trout

BT Calgary | posted Friday, Jun 6th, 2014

It’s BBQ Friday! Chef  Elysia Vendenhurk of Three Farmers Camelina Oil shows us a delicious twist on the traditional  marinade.

Ingredients

  • 8 chicken drumsticks  OR  24oz fillet of steelhead trout
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 3 tbsp soya sauce
  • 2 tbsp roasted garlic and chili camelina oil
  • salt and cracked pepper
  • 1 lemon, wedged

Method

For the chicken:

  1. Whisk together the honey, sugar, soya and camelina oil. Place the chicken in a ziploc bag. Put 4-5 tablespoons of the glaze aside and pour the rest over top the chicken.
  2. Shake and massage the drumsticks to ensure the glaze is well distributed. Place in the refrigerator to marinade for approximately 2 hours. Pre-heat the grill and place chicken directly onto the grill.
  3. Halfway through the cooking period (approx. 10 min) brush the glaze that was set aside onto the drumsticks and continue to cook, this will add to the caramelization of the glaze.
  4. Once cooked, squeeze fresh lemon over top and serve.

For the Steelhead Trout (skin on):

  1. Rub the flesh side of the trout with the glaze and let sit approximately 20 minutes.
  2. Pre-heat the grill and brush the skin side of the fish lightly with camelina oil.
  3. Place the fish on the grill, skin side down.
  4. Grill on medium heat, with lid closed, for approx. 8 min.
  5. Brush the remainder of the glaze onto the trout and cook an addition 8-10 minutes or until done.
  6. Squeeze fresh lemon over top and serve.

Tip:  To test when fish is cooked, press lightly on the thickest part of the flesh and if it flakes away from itself easily it is done.

 

Courtesy Chef  Elysia Vendenhurk of Three Farmers Camelina Oil

 

Tags: , , , , , ,