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Fruit and Fish

Pan-Fried Halibut with Papaya-Pineapple Salsa
Serves 4

This is a great recipe for March in British Columbia, as halibut season re-opens and we can find lots of ripe, tropical fruit in the grocery stores.

Salsa Ingredients:

  • 2 cups ripe papaya, diced
  • 1 cup ripe pineapple, diced
  • 2 green onions, thinly sliced
  • 1 jalapeno pepper, ribs and seeds removed, finely diced (or your favourite hot sauce to taste)
  • ½ cup packed fresh cilantro leaves, chopped
  • juice of half a lime
  • 1 tsp. salt
  • 1 tbsp. peanut or olive oil

Mix all ingredients in a bowl, and set aside while you prepare the halibut.

Halibut Ingredients:

  • 4-6 ounce (175g) boneless, skinless halibut fillets
  • ¼ cup all purpose flour
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 tbsp. butter
  • 2 tbsp. olive oil

Mix together the flour, salt and pepper. Dredge the halibut fillets in the flour, shaking to remove excess. Heat the butter and olive oil together in a large frypan on medium-high heat. Fry the fillets, two at a time, until browned on each side and the flesh of the fish flakes easily. Serve hot, with a small mound of the salsa right on top of the fish, or to the side.

Mango, Blueberry and Cream Cheese Gyozas with a Lemon Ginger Sauce
Serves 6 to 8

This recipe was inspired by chefs Bill Jones and Stephen Wong and their cookbook, New World Noodles. The cookbook lets you have your way with noodles of all sorts in a fusion that travels all over the world. This recipe, for example, melds Japanese noodle dumplings called gyoza with a typical Ukrainian-style perogi stuffing of cream cheese, as well as tropical mangos and British Columbia blueberries. These will be gobbled up as soon as they come out of the frypan.

Sauce Ingredients:

Dumpling Ingredients:

  • 1 cup fresh or frozen blueberries
  • 1/2 cup cream cheese, softened
  • 3 tbsp sugar
  • 24 square wonton wrappers
  • 1 egg beaten with 1 tsp. water
  • 1 tbsp. vegetable oil

In a small saucepan over medium heat, combine all the sauce ingredients. Once the sugar is dissolved reduce heat to low and simmer until mixture is reduced to a thick syrup, about 15 minutes. Remove from heat and set aside. In a small bowl, gently combine blueberries, cream cheese and sugar. Lay out 6 wonton wrappers on a smooth surface. Brush each round with the egg mixture. Place a teaspoon of the blueberry filling on each wonton and fold to form a half moon. Press edges together to seal. Repeat with more wontons until all the filling is used. In a non-stick skillet, heat oil over medium heat for 30 seconds. Cook dumplings, six at a time, until golden, 2 to 3 minutes a side. Keep them warm in the oven until all are cooked. To serve, drizzle lemon ginger sauce over dumplings.

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