LCBO Food & Drink Early Summer 2017

seeds of greatness from page 31

PUMPKIN-SEED & CHI L I ‑CRUSTED FI SH FI LLETS WITH AVOCADO TARTAR SAUCE A crust of crushed green pumpkin seeds fragrant with mild ancho chili adds crunch to moist fish fillets. Go for a firm, white fish such as black cod (a.k.a. sablefish), striped bass, gray snapper or pacific halibut. This recipe works best with fillets between ½ to 1 inch (1 to 2.5 cm) thick to keep the fish moist without over-browning the crust. The addi- tion of cilantro, lime, jalapeños and avocado adds oomph to the tartar-style sauce, and the sauce’s creaminess contrasts the crunch of the seed crust nicely. AVOCADO TARTAR SAUCE 1 ripe avocado ¼ cup (60 mL) mayonnaise 2 tbsp (30 mL) chopped cilantro 1 tsp (5 mL) grated lime zest 2 tbsp (30 mL) fresh lime juice 1 to 2 tbsp (15 to 30 mL) finely chopped drained pickled jalapeño peppers Salt FISH 1 cup (250 mL) raw green pumpkin seeds 2 tsp (10 mL) ancho chili powder (or 1½ tsp/7 mL regular chili powder) ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper 2 tbsp (30 mL) approx., virgin cold-pressed seed or olive oil 4 white fish fillets or pieces, each 6 oz (175 g) 1 Scoop avocado into a bowl and mash with a fork until slightly creamy with some small chunks. Stir in mayonnaise, cilantro, lime zest, lime juice and 1 tbsp (15 mL) jalapeño peppers. Taste and season with salt and more jalapeño as desired (but keep in mind that the flavour will get hotter as the sauce sits). Cover and refrigerate for at least 30 minutes or for up to 1 day. 2 Preheat oven to 450°F (230°C). Line a large, rimmed baking sheet with foil. 3 Combine pumpkin seeds, chili powder, salt and pepper in a small food processor and pulse until seeds are chopped but not ground. Add 1 tbsp (15 mL) oil and pulse to incorpo- rate. Add more oil, pulsing to combine, as nec- essary just to moisten seeds enough that they hold together when you pinch a clump. 4 Rinse fish and pat dry. Place skin-side down (or skinned side, if skinless) on prepared bak- ing sheet. Press seed crust on top.

1 Cut block of tofu crosswise into 2 or 3 slices ½ inch (1 cm) thick (depending on size of block). Press slices between paper towels to dry. In a shallow dish, combine soy sauce, lemon juice and sriracha; add tofu in a single layer and turn to coat. Cover and marinate in the refrigerator, turning occasionally, for at least 1 hour or for up to 1 day. 2 For the seeds, line a plate or baking sheet with parchment paper. Toast sesame seeds in a small skillet over medium heat, stirring, for about 5 minutes or until golden. Remove from heat and transfer 1 tbsp (15 mL) to a bowl; set aside. Add sugar and soy sauce to seeds in skillet. Return to medium heat and cook, stir- ring constantly, for about 1 minute or until dry and glazed. Quickly spread out on parchment paper and let cool completely. Crumble seeds into small clumps, as necessary. 3 Combine the 1 tbsp (15 mL) reserved toast- ed sesame seeds, ginger, oil, lemon juice, miso and water in a blender—or in a tall cup to use an immersion blender—and purée until smooth. Add salt to taste. Let stand for up to 1 hour or cover and refrigerate for up to 1 day. 4 Just before serving, preheat barbecue grill to medium and oil grill rack, or preheat broiler with rack positioned 4 inches (10 cm) from heat. If using broiler, line a baking sheet with foil; lightly oil foil. 5 Remove tofu from marinade, discarding ex- cess marinade. Place on grill or lined baking sheet. Grill or broil for about 5 minutes per side, turning once, or until browned on the outside and heated through. Transfer to a cut- ting board and cut into triangles or strips. 6 Toss mixed greens with about half of the dressing in a large bowl; arrange on plates and top with cucumber, carrots and radishes. Add tofu and drizzle with remaining dressing. Sprinkle with glazed sesame seeds. Serves 4 TIP  If you’re making the glazed seeds a day or a few hours ahead of serving, they may soften. About 15 minutes before serving, heat in a skillet over medium heat, stirring con- stantly, for 1 to 2 minutes or until dry, then spread out on parchment to cool.

AS IAN GREENS SALAD WITH GRI LLED TOFU, MI SO DRESS ING & SOY-GLAZED SESAME SEEDS Sesame seeds and miso blend into a thick, creamy dressing that’s tangy with lemon and a touch of ginger zip. The nutty sesame and umami from the miso make the pungent, slightly bitter and sweet flavours of Asian greens lively indeed. Grilled soy-marinated tofu and salty-sweet glazed seeds (see TIP) on top are the crowning touch on this hearty starter or light main course salad. GRILLED TOFU 1 block (350 to 420 g) firm or extra-firm tofu, drained ¼ cup (60 mL) soy sauce 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) sriracha or other hot sauce SOY-GLAZED SEEDS ⅓ cup (80 mL) sesame seeds 1 tsp (5 mL) granulated sugar 1 tbsp (15 mL) soy sauce MISO DRESSING 1 slice fresh ginger, ½ inch (1 cm), peeled ¼ cup (60 mL) vegetable oil 3 tbsp (45 mL) fresh lemon juice 2 tbsp (30 mL) yellow or white miso 2 tbsp (30 mL) water Salt SALAD 8 cups (2 L) mixed Asian salad greens, such as shredded baby bok choy, baby tatsoi, en choy, mustard greens, shredded napa cabbage ⅓ English cucumber, julienned 1 carrot, julienned ½ cup (125 mL) thinly sliced daikon or 4 red radishes, thinly sliced

WHAT TO SERVE Hakutsuru Sho-Une Junmai Daiginjo Sake VINTAGES 240127, 300 mL

$10.95

 Fielding Riesling VQA

LCBO 146761

$15.95

144  FOOD & DRI NK EARLY SUMMER 2017