Harrowsmith Summer 2019 | 65FOOD & RECIPES: FOOD & RECIPES: GONE FISHIN’SQAUASHsomething crispy on the side,
such as crackers, chips or deep-
fried wonton wrappers.
20 raw wild shrimp, peeled,
deveined, sliced in half
lengthwise
1 pickerel fillet (8 to 10 oz), skin
off, cut into 1-inch pieces
(makes about 1 1/4 cups diced)
1 very small red onion, finely
diced (about 1/2 cup)
1 underripe but not green
mango, peeled, diced
1 firm avocado, peeled, diced
1 apple, skin on, cored and diced
2 tbsp finely chopped coriander
or Thai basil, leaves and
tender stems only
1 to 2 small hot red or green
chili, seeded and very finely
chopped
2 tbsp very finely chopped
fresh ginger
1/2 cup lime or lemon juice
Salt
Before cutting, rinse shrimp
and pickerel; pat dry with clean
kitchen towel.
In non-reactive bowl (glass is
best), toss together shrimp,
pickerel, onion, mango, avocado,
apple, coriander, chili, ginger and
citrus juice until well blended;
cover and set aside in fridge
to chill and “cook,” about 30
minutes. Stir and return to fridge
for 30 more minutes.
Taste for seasoning; add some
salt if needed. When done, the
fish will look opaque or milky.
Serve immediately.
TIP
A nice way to serve ceviche family-
style is in a bowl set into a larger
bowl of ice. Coriander is a “love it or
hate it ” herb; use Thai basil if you fall
into the “hate it ” camp.
PAN-SEARED LAKE FISH—
PERCH, PICKEREL OR
CATFISH—WITH MELON-
CUCUMBER-RADISH SALSA
Makes 5 cups of salsa; serves 4
The contrast of hot-from-the-
skillet crispy, buttery fish and
cool, crisp, fresh and fruity
salsa is one of summer’s special
pleasures. Tarragon adds a
surprising hit of licorice flavour,
but if you’re not a fan, use
mint instead. Either way, it’s
super-easy to make, and really,
summer cooking should be just
that. Make the salsa up to a
couple of hours ahead and chill
well before serving. To turn this
into a heartier meal, add a side
of rice or quinoa or a stack of
warm corn tortillas.1/2 cantaloupe, balled or diced
(about 1 1/2 cups)
1 small red onion, finely
chopped (about 1/2 cup)
6 red radishes, finely sliced
1/2 English cucumber, thinly
sliced (about 1 cup)
1 to 2 jalapeno peppers, seeded,
finely diced
1 small red bell pepper, seeded,
finely diced (about 3/4 cup)
1 tbsp fresh tarragon leaves
Juice and zest of 1 lime
1/2 tsp fine sea salt, or more to
taste
1/4 tsp pepper + extra for
finishing
4 portions of fish (each 4 to 6 oz)
About 2 tbsp or more fat for
frying (vegetable oil, butter,
lard or bacon drippings)
In large, non-reactive bowl
(glass is best), gently stir
together cantaloupe, onion,
radish, cucumber, jalapeno
and bell peppers, and tarragon
leaves until combined.Stir in lime zest and juice, salt
and 1/4 tsp of pepper until
combined; taste for saltiness
and adjust if needed; cover and
set aside in fridge to chill.
Rinse fillets in cold water and
pat dry with clean kitchen towel.
Over medium-high heat, get
large, heavy skillet (cast iron is
best) smoking hot. When a drop
of water dances over the surface
of the skillet, add oil, then lay
in fish, skin side down. Fry until
skin is crispy and fish can easily
be peeled away from skillet,
about 5 minutes. Flip and cook
just long enough to add a little
colour to the meaty surface,
about 2 minutes.
Serve fish atop generous
scoop of salsa, or on bed of
rice, quinoa, bulgur or another
starchy grain with salsa on top.TIP
The long single blade on the side of
a box grater is perfect for slicing the
cucumber and radish super-thin.GRILLED CAESAR SALAD
WITH CREAMY GARLIC MAYO,
SIX-MINUTE EGGS AND WHITE
ANCHOVIES
Serves 4 to 6
Charring a mixture of sturdy,
bitter greens on the grill, or in
a blistering hot cast-iron skillet,
is a wonderful way to add a hit
of flavourful caramelization and
depth to a salad. Now, don’t
run in the other direction just
because you see anchovies in
the name; the soft, Spanish,
white ones are not the same
as those more commonly
available tiny but super-salty