Father’s Day – Sunday June 21st, 2015!

 

 

 

Dad’s.  Those beloved members of our lives who want drag us along, teach us, then later in life… tag along.  And we LOVE them for it.

Dad’s are difficult to buy for. They never know what they want, so we revert to the ripest of stereotypes: Socks? Underwear? Power tools?

 

Step outside the department store and try a culinary exploration instead!

 

The recipe I have to share today is hot off the press and epically delicious. Better yet, it fills the “Man Food” category (My partner Chris can vouch for this, he got to enjoy the test recipe!)

 

Halibut: That gorgeous fish we might buy for a special occasion, but may find difficult to justify into regular meals with deliciously affordable options easily accessible.

 

TWO bits of great news:

1. Halibut is priced high for good reason.  See the video and read up links below.
2. The recipe that follows allows you to feed MORE MOUTHS with LESS FISH.

 

Bottom Longline Fishing:

1 min video to teach us how it works: CLICK HERE

To read more about “This Fish” CLICK HERE

“This Fish” tagging is a great way for restaurants and retailers to access the same traceability that CSF members enjoy.

 

Mmmm… the brunch to remember. Dig in Kids/Partners/Moms/Friends, it’s worth it!!

Ingredients to collect…. (Step by Step prep is below!)

 

RECIPE FEEDS 6 HUNGRY MOUTHS:

 

12oz Halibut Filet

• (12oz…ish, more or less is fine too)

 

Dry Rub

• 2 Tbsp Cinnamon
• 2 Tbsp Cumin
• 2 Tbsp Chili Powder
• 2 Tbsp Salt
• 2 Tbsp Pepper

 

Egg Batter (OPTIONAL! You can skip and use tortilla wraps instead.)

• 1 zucchini, grated on cheese grater
• 2 carrots, grated on cheese grater
• 8 eggs
• 1/3 cup cilantro, chopped
• 1/3 cup milk

 

Guacamole

• 2 tomatoes, small diced
• 1 jalapeno, white & seeds removed, tiny dice
• 2 limes, juiced
• 1 bunch cilantro, chopped
• Salt, to taste
• 3 avocados, scooped and mashed

 

 

Step by Step

Think of this prep as three separate parts. On their own, they are each very simple!

 

Halibut & Dry Rub

1. Mix rub, rub it on the fish. Let sit for 15-30 min.
2. Heat oil in pan until HOT (smoking). Cook for 5-7 min on each side, depending on thickness.
3. Let fish cool, pull apart and “flake” it with your hands or a fork.

Guacamole

1. Chop tomatoes, jalapeno, cilantro. Mash with lime juice and salt. Let sit for 10-15 min. (The salt will extract the flavours from the veg and herb)
2. Mash avocado in a separate bowl
3. After veggies have sat, mix veg and avocado.

 

 

Egg & Veg “Crepe” Wraps

(Remember, you can save time and just use tortillas!)

1. Grate zucch, grate carrot, chop cilantro
2. Whisk eggs & milk, add veggies, salt and pepper
3. Use a non-stick pan. Heat up on HIGH, add OIL (butter will burn), add a ladle of egg-veg batter, and cook like a crepe/pancake (be patient, flip carefully, stack on wax or parchment paper when you are done)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The BIG PICTURE

Use egg wraps or tortilla wraps, fill with guacamole and dry rub flaked halibut.

 

 

 

 

 

 

 

YUM. YUM. YUM!!!

 

 

Looking for other gift ideas?

 

Skipper Otto’s Products:

• Filet knife
• Cutting board
• Apron

 

Cooking classes with partner Living Oceans:

Click Here for Class Details

Click Here for Sign Up Link

 

 

 

 

 

 

Happy Father’s Day!!

Until next time,

Sydney Badger

www.sydneybadgercuisine.com