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Seared Sea Snapper with Summer Succotash


    At no other time of the year do the fields and streams offer such rich flavours. This dish marries land and sea with a focus on healthy and wholesome.



    4 slices bacon, diced
    2 cups (500 mL) fresh shelled fava and lima beans, blanched
    2 cups (500 mL) cherry tomatoes
    4 corn ears
    1 Vidalia onion
    1 large garlic clove, finely chopped
    2 Tbsp (30 mL) extra-virgin olive oil
    1 Tbsp (15 mL) quality sherry vinegar
    1/2 cup (125 mL) fresh basil leaves
    1/2 cup (125 mL) fresh baby arugula
    Salt and pepper, to taste

    In a large skillet cook bacon over moderate heat until crisp. Drain off all but 4 Tbsp (60 mL) of bacon fat and add all ingredients except for the basil and arugula. Cook over moderate heat for approximately 5 minutes or until soft. Remove skillet from heat and gently stir in remaining ingredients. Season to taste, but remember the bacon has high sodium already and should provide sufficient salting.


    6 5-oz (140 g) red snapper fillets
    1/4 cup (60 mL) canola oil
    1/4 cup (60 mL) assortment fresh herbs (parsley, thyme, marjoram)
    Salt and pepper, to taste
    1/4 cup (60 mL) extra-virgin olive oil

    Toss snapper, canola, herbs, and a pinch of salt and pepper. Heat a cast iron pan until slightly smoking. Remove pan from heat and quickly place 3 snapper fillets in the pan. Cook for 1 minute or until golden around sides and perimeter of snapper. Add 2 Tbsp olive oil and allow it to spread over the snapper before quickly turning the fish. Cook for 1 more minute or to your liking. Remove, wrap in foil, and repeat with your remaining three fillets. At its best, snapper should be cooked medium well–slightly firm and crispy on the outside and moist in the centre.

    To serve, ladle a small amount of succotash across the centre of the plate, bisecting it with a snapper fillet, before adding a more generous swatch of succotash across the fish.

    Serves 6.

    source: "Glowbal Thinking", alive #297, July 2007


    Seared Sea Snapper with Summer Succotash



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    Saffron Pasta with Lobster

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    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.