Hooked Cookbook: Easy Delicious Seafood Recipes From Vancouver's Top Chefs
Looking to add some easy-to-make seafood dishes to your repertoire?
Seafood marketplace, Coastline, has created Hooked Cookbook: a free collection of 16 simple and delicious seafood recipes, created by Vancouver’s most esteemed and rising Executive and Sous Chefs (from Botanist, Minami, The Victor, and more).
Coastline is a partner of Ocean Wise Seafood Program, a conservation program that makes it easy for consumers to know and choose sustainable seafood choices. Ocean Wise partners up with 700 different businesses, restaurants, and individuals across Canada to combat the issue of overfishing - the number one threat to our oceans.
Each recipe in the cookbook was expertly crafted to be easy for anyone to make at home. This means you won’t have to pull your hair out figuring out which specialty grocery store would carry one of the core ingredients.
Here are our top 4 recipe picks from the cookbook:
1.) Crab Crusted BC Salmon with Barley Risotto and Seasonal Vegetables
By Flying Pig Regional Chef, Josh Cyr
3 tbsp. of olive oil
2 pinches of salt
1 pinch of pepper
2 tbsp. of crab crust
½ cup of uncooked barley
6 cups of chicken stock
2 tbsp. of parmesan cheese
1 tbsp. of lemon juice
2 tbsp. of butter
¼ cup of pre-cooked butternut squash (peeled and roasted)
2 x 175g line-caught BC sockeye salmon fillet
Crab Crusted BC Salmon
Pre-heat oven to 450° F.
Apply salt and pepper to both sides of the BC sockeye salmon portions.
Place salmon skin-up in frying pan with oil (2 minutes per side).
Remove from pan, place crab crust on top of the salmon portions and broil for 1-2 mins until golden brown.
Cook seasonal vegetables in a pan until tender, toss with olive oil, salt and pepper.
Heat oil in a pan at medium heat, add onions, and cook until translucent.
Add barley to pan and toast; Do not burn!
In a separate pot, bring 4 cups of chicken stock to a boil.
Add white wine to the barley and allow to reduce.
Continue to add the remainder of chicken stock, 1 cup at a time to cook the barley. Let simmer for 25 minutes stirring occasionally.
Add butter, parmesan cheese, chopped parsley, butternut squash and season with salt and pepper.
Spoon barley in center of the plate, reserving some to spoon over top. Place vegetables neatly on the risotto and place salmon on top of the vegetables to finish.
2.) BC Lingcod with White Miso and Seasonal Vegetables
By Minami Sous Chef Brinton Chua
¾ cup of mirin
½ cup of cooking sake
1 cup of miso
3½ tbsp. of sugar
Pinch of salt
Pinch of white pepper
250g bottom longline-caught BC lingcod portion
White Miso Marinade
Combine ½ cup of cooking sake and ¾ cup of mirin in a small pot.
Bring the mixture to a boil and add 3⅓ tbsp. of sugar and 1 cup of white miso to the pot.
Whisk together until smooth and set aside in a refrigerator.
Place 250g of lingcod in a container and season with a pinch of salt and white pepper.
Coat the lingcod evenly on all sides with white miso marinade.
Set aside to marinate in fridge for a minimum of 2 hours; For best results, leave overnight.
Set the oven to 375° F.
Place the lingcod on a baking pan with a rack and bake for 10 minutes or until lightly caramelized.
Remove from the oven and rest the lingcod for 5 minutes.
Plate the lingcod on a bed of seasonal vegetables (such as tomatoes and carrots), and a starch of your choice.
3.) Beet Cured BC Salmon with Toasted Nori, Fennel, and Dil
By Botanist Sous Chef Jayden Kresynak
2 tsp. of fennel seed
2 sheets of toasted nori
2 tbsp. of baby dill
⅓ cup of fine kosher salt
½ cup of sugar
500g line-caught BC sockeye salmon fillet
Blend two sheets of toasted nori (seaweed) and fennel grain seeds using a blender or spice grinder.
Grate two baby red beets and mix with two zested oranges in a medium-sized mixing bowl.
Stir and combine with 2 tbsp. of chopped baby dill, ⅓ cup of find kosher salt, and ½ cup of granulated sugar.
BC Sockeye Salmon
Pat salmon fillet with paper towel.
Spread a layer of the beet cure on a tray and place the salmon on top of the cure. Blanket the entire fish with the remaining cure and place the tray in the fridge.
Remove after 12 hours, liS fish from the tray, and rinse under cold running water.
Chop the salmon into cubes for plating.
Plate the cubed beet-cured salmon and garnish with fresh herbs (such as dill or chives) and serve with crackers.
4.) BC Rockfish Crudo with Spring Radishes and Salsa Verdé
By Boulevard Kitchen & Oyster Bar Sous Chef Eva Chin
2 tbsp. of tigers milk
2 tbsp. of salsa verde • 2 tbsp. of prawn oil
3 pieces of raw radishes
3 pieces of pickled red radishes
3 pieces of pickled watermelon radishes
3 pieces of blood orange
250g bottom longline-caught BC yellowtail rockfish fillet
* Tigers milk can be purchased at Whole Foods
Lightly cure each side of rockfish fillets with equal parts sugar, salt (1 tsp.), and the zest of 2 limes.
Let the fish rest for 12 minutes until flesh has firmed up.
Pat dry with paper towel and wrap over ice and let rest for 5 minutes.
Diagonally slice with a sharp knife, slicing fish into 6 thin sashimi slices.
Slice 3 blood orange segments.
Slice 3 slivers of pickled red onion.
Plate 6 pieces of cured rockfish slices on plate.
Top with 3 pieces of blood orange segments, 3 pieces of pickled red radishes, 3 slivers of pickled red onions, and 3 pieces of pickled watermelon radishes.
Garnish with cilantro, shaved raw radish, and shaved fennel.
Finish with the salsa verdé, prawn oil, and tiger’s milk.