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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.

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

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.

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Yuzu Lime frozen Parfait

BT Calgary | posted Friday, Feb 21st, 2014

Makes 10 3 oz portions


  1. Gelatine leafs 3 each
  2. Egg yolks 140 g (7 each)
  3. Sugar 125 ml (1/2 cup )
  4. Salt 1 pinch
  5. Lime juice 60 ml ( 1/4 cup )
  6. Yuzu Juice 180 ml (3/4 cup)
  7. Whipped cream 400 g (1 1/2 cups)


  • Soak gelatin leaves in cold water and set aside.
  • Combine egg yolks with sugar and salt. Add lime and yuzu juice.
  • Whisk the mixture over a *hot water bath vigorously until the mixture starts to thicken at approximately 180 °F. Set aside to cool. Stire ocassionally. When the mixture is overheated, the egg yolks will cook and it results in a grainy looking mixture.
  • Remove the gelatin from the cold water and press out any excess water.
  • Add to the hot egg mixture. Stir until the gelatin disolves. Set aside and cool the mixture to room temperature.
  • Whip the cream into soft peaks.
  • Fold the whipped cream into the egg mixture carefully with a whisk.
  • Pour the finished mix into 3oz portion cups and freeze for at least 4-6 hours.

Yuzu or lime juice can be use. Yuzu can be bought in small bottles at an Asian specialty store.

*A water bath is a container of water heated to a given temperature used for heating substances placed in smaller containers. The hot water provides a constant, steady heat source and ensures even cooking.


Courtesy Chef Andreas Schwarzer, from “Seasons: Inspirations from the SAIT Polytechnic School of Hospitality and Tourism.”


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