By Jill Lambert, David Suzuki
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
To serve Arrange halibut fillets on individual plates. Ladle the sauce over the fish and serve immediately. indd 40 9/12/08 3:37:13 PM Line-caught Atlantic Halibut with Roasted Parsnips, Fresh Fiddleheads, and Kale Monica Bauché and Dennis Johnston, Fid Restaurant, Halifax Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Vegetables Separate kale into leaves and cut out the tough stems. Discard the stems and the tough outer leaves. Place in a steamer and set aside.
Add sausage and cook for 10 minutes, stirring to break into small bits. When the sausage is mostly cooked but not crispy, add carrots, celery, and onions and cook for another 10 minutes. Stir in garlic, red pepper flakes, bay leaves, potatoes, evaporated milk, and fish stock (or water). Season with Tabasco and salt and pepper and bring to a simmer, stirring occasionally to prevent the chowder from sticking to the bottom of the pot. ) Once the chowder is simmering, cook for 10 minutes or until the potatoes are mostly cooked.
Transfer the halibut to the board to drain. Horseradish 1 large piece fresh horseradish root (6 to 8 oz), peeled 1 cup distilled white vinegar 1 Tbsp granulated sugar 1 Tbsp salt Pan-fried halibut 3/4 cup vegetable oil 5 large carrots, peeled and cut in 1/8-inch rounds 1 large yellow onion, finely chopped 1/4 cup ketchup 1 Tbsp tomato paste 1/2 tsp granulated sugar 1 cup sifted all-purpose flour 8 skinless halibut fillets (each 4 to 5 oz) To serve Arrange the halibut fillets on a large serving platter.