LOCAL KITCHEN Cilantro & Parsley Crumb-Coated Halibut Halibut has a mild flavour and meaty texture making it ideal for an aromatic herb crust. The topping is reminiscent of pesto, but without the bite from raw garlic and a little extra crunch from toasted hazelnut breadcrumbs. Since there’s no sauce, dish up with a creamy potato pave. Serves 4 3 slices organic white bread, preferably day old 1/2 cup each chopped cilantro and Italian parsley 1/4 cup grated Montana (David Wood’s) or Parmesan cheese 1/3 cup whole hazelnuts* 1 tsp extra-virgin olive oil 4 halibut fillets (from FAS), at least 1-inch thick Coarse salt and pepper 1Tbsp Dijon mustard
Cut off and discard bread crusts. Tear bread into small pieces. In a food processor, whirl herbs with cheese and hazelnuts until mixed. Whirl in breadcrumbs and oil just until coarse crumbs form. Place fish on a lightly oiled baking sheet. Season with salt and pepper and smear tops with mustard. Generously heap breadcrumb mixture overtop and press gently so it sticks. Roast in preheated 400F oven until a knife tip inserted in thickest part of fish comes out warm, 10 to 12 minutes. KITCHEN TIP If bread is fresh, lightly toast, then cut off crusts and tear into small pieces. When roasting fish, if crust starts to brown too much before fish is cooked, loosely cover with a piece of foil. *Local hazelnuts are available at Heritage Farm and Vineyard and Smyth’s Market Garden.
RECIPE AND FOOD STYLING BY JENNIFER DANTER
Lemony Asparagus with Fried Capers
PHOTO BY GARY HYNES
Besides being the obvious harbinger of spring, asparagus blends well with just about everything – especially fish. Choose long slender stalks – they’re the most pleasing. Thicker stalks can taste bitter and are often stringy. A little lemon zest punches up the flavour plus anchovies (always a great secret ingredient) and fried capers add a hit of salty crunch. 1/4 cup olive oil 3 Tbsp capers 1 large bunch organic asparagus* 1 Tbsp Avalon certified organic butter 1 to 2 anchovy fillets, minced 1 strip lemon peel, pith removed and thinly sliced
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EAT MAGAZINE MARCH | APRIL 2008
1 garlic clove, thinly sliced Heat oil in a small saucepan over high heat. Pat capers dry with paper towel, then add to oil. Careful, as it will splutter. Reduce heat to medium. Sizzle until capers crisp and turn light brown, 5 minutes. Drain and save oil for use another day – it’s a flavourful base for salad dressings or marinades. Break off and discard tough ends from asparagus or peel bottom ends to remove though threads. Blanche until tender-crisp, then drain. Melt butter in a large frying pan over medium heat. Add anchovy, lemon peel and garlic. Stir often until garlic turns golden, then add asparagus. Toss to evenly coat. Turn onto a platter and sprinkle with fried capers. Squeeze fresh lemon juice over top, if you wish. *Support local farmers and buy directly from the gate. Log onto www.islandfarmfresh.com to find different locations.