Tag Archives: sustainable seafood

Bonus: @ChefGroves shares @CatchCalgary @ocean_wise #halibut recipe

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout photo - Karen Anderson

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout
photo – Karen Anderson

In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.

Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta

Serves 4
Ingredients:
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste

Directions:
1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away

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Filed under Cooks I know, Great ingredients, Recipes, Restaurants

@CatchCalgary – this 100% @ocean_wise Calgary restaurant now introduces 100% ocean wise seafood market

Chef Kyle Groves of Catch and The Oyster Bar at the Hyatt Regency Calgary photo - Karen Anderson

Chef Kyle Groves of Catch and The Oyster Bar at the Hyatt Regency Calgary
photo – Karen Anderson

This week I’ll be talking about sustainable fisheries on CBC Radio One’s Alberta at Noon. In a related story, one of Calgary’s flashier downtown restaurants just announced an interesting new sustainable seafood program.

Catch and The Oyster Bar became the first seafood restaurant in Alberta to offer a 100% Ocean Wise™ menu last year and now they’ve added a completely Ocean Wise™ seafood market called buycatch (its a market by Catch where you buy the fish Catch carries but there’s no harmful bycatch – a term referring to birds and other species of fish inadvertently caught with unsustainable fisheries methods). The menu of offerings will change on a daily basis as their “Jet Fresh” supply arrives from the coasts of Canada. Ocean Wise™ provides consumers with the Vancouver Aquarium’s assurance of an ocean friendly sustainable seafood choice.

Here’s how the buycatch program will work.

Continue reading

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Filed under Cooks I know, Restaurants

Savour food – Fish – Breaking the Commodity Curse

Breaking the Commodity Curse.

Here’s a great article from the Ecology Action Centre (EAC)(action is their middle name) of Nova Scotia. I’m researching our very fishy seafood story here in Canada because I’m talking about Sustainable Seafood this week on CBC Radio One’s Alberta at Noon. Good Lord above, it’s confusing.

I just finished reading the EAC’s report entitled Valueing Our Fisheries – Breaking Nova Scotia’s Commodity Curse (Nikoloyuk & Adler, 2013) and I’m grateful to this group for the gestalt they offer.

Back to it. It’s sink of swim time for this writer. Coming up with recipes is easy; casting a broad net on this ocean of info and hoping to do it justice in six minutes of air time… well, let’s hope I can find a life preserver somewhere on board this boat.

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Filed under Alberta at Noon, Savour food