3 medium yams or sweet potatoes, peeled and cut into fries
2 carrots, julienned
1 each medium red and green bell peppers, cut into strips
1 medium onion, sliced
2 Tbsp (30 mL) extra-virgin olive oil
Salt and pepper to taste
1/3 cup (80 mL) orange juice
1 tsp (5 mL) lime rind, grated
2 Tbsp (30 mL) lime juice (juice from one lime)
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) garlic, minced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) hot pepper flakes
6 or 8 whole wheat tortillas, 7 to 8 in (17.5 to 20 cm)
Preheat oven to 350 F (180 C); place baking sheet in oven while preheating.
Filling: Toss yams, carrots, peppers, and onion with oil. Carefully place on preheated baking sheet; sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes or until tender but not mushy.
Sauce: In large bowl, combine orange juice, lime zest and juice, oil, garlic, oregano, cumin, and hot pepper flakes. Add roasted vegetables and toss until coated.
Place vegetables in centre of tortillas and wrap.
Serves 6 to 8.
Based on a 7-serving portion each serving contains: 278 calories; 6 g protein; 8 g total fat
(0.85 g sat. fat, 0 g trans fat); 48 g carbohydrates; 6 g fibre; 434 mg sodium
source: "Healthy Living", alive #335, September 2010
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.