Fairly easy to catch and blessed with great texture and delicious flavour, lake perch has long been a cherished ice fishing prize. It cooks in a flash under the oven broiler, and when stuffed into tortillas along with punchy pickled vegetables and creamy avocado sauce, you have the makings of a tasty taco night as a fitting reward for a long day on the ice.
Pickerel is a good alternative catch of the day here, but you can also source out halibut or ocean perch from the fishmonger for these tacos.
Warming tortillas makes them more flexible and prevents them from cracking and breaking. Using your stovetop, turn a gas or electric burner on high. Using tongs, glide one tortilla at a time over the burner for a few seconds, alternating sides, until it’s softened and beginning to darken in spots. Cover tortillas to keep warm. Or wrap a stack of tortillas in a slightly damp kitchen towel (or paper towel) and microwave on high for about 30 seconds.
Place vinegar, sugar, salt, and mustard seeds, if using, in heatproof bowl. Bring 1 cup (250 mL) water to a boil in saucepan or kettle. Add boiled water to bowl with vinegar and stir until sugar has dissolved. Stir in cabbage and red onion; cover and let stand for at least 2 hours at room temperature, or overnight in refrigerator.
Preheat oven broiler and set oven rack about 6 in (15 cm) from heating element. Grease heavy baking sheet and place perch on greased pan. Season perch with lime zest, salt, and black pepper, to taste. Broil fish until just cooked through in the middle, about 5 to 7 minutes. Remove perch from oven and gently break apart flesh.
Place sour cream, avocado, lime juice, cumin, cayenne, and pinch of salt in blender or food processor container and blend until smooth.
To serve, divide fish, pickled vegetables, and avocado cream among tortillas. Garnish with cilantro.
This recipe is part of the Go (Ice) Fish collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.