By Jill Lambert, David Suzuki
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Extra info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Will keep refrigerated in an airtight container for 2 days. Seared lingcod and vinaigrette In a large frying pan, heat olive oil on high heat. Add lingcod, skin side down, and sear for 2 to 3 minutes until golden brown. Transfer the fillets to a plate. Add bacon, clams, and garlic to the frying pan and sauté for 1 minute. Deglaze the pan with white wine and cook until the liquid is reduced by half, about 3 minutes. Using a slotted spoon, transfer the clams to a plate and set aside. Discard any clams that do not open.
Allow to stand at room temperature while you prepare the salad. Apple and potato salad Place potatoes in a pot of salted water and boil on medium heat until tender, 10 to 12 minutes. Drain and allow to cool for 10 minutes. In a large bowl, combine apple, onions, Dijon mustard, pickles, pickle juice, parsley, thyme, and sunflower (or vegetable) oil. Season with salt and freshly ground black pepper. Using a sharp knife, peel potatoes (they should still be a little warm). Discard the skins and slice potatoes into $-inch rounds.
Raza, Montreal Dogfish Pacific: Some concerns; Atlantic: Avoid Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid 1 lb sashimi-grade dogfish or halibut fillets, in very thin strips 1 red onion, very finely sliced 1/4 tsp rocoto paste or puréed chipotle peppers 1/4 tsp salt Juice of 8 limes 2 ice cubes 6 to 7 sprigs cilantro, for garnish 4 sweet potatoes, peeled and boiled Note Rocoto paste is made from medium- hot red chili peppers and is available at Latin food markets.