LCBO Food & Drink Early Summer 2022

batter and level out top. Using a butter knife, swirl batter, without scraping the bottom, in a continuous S pattern until batter is nicely marbled. Bake as directed above.

lobster, mussels, clams, shrimp and cilantro. Mix and set aside.

CINNAMON RIPPLE YOGURT BREAD

SNAPPER 2 tbsp (30 mL) olive oil, divided 1 cup (250 mL) thinly sliced onion 1/2 cup (125 mL) finely diced celery 1/4 cup (60 mL) finely diced green pepper 1/4 cup (60 mL) finely diced red pepper 1 tbsp (15 mL) fresh lemon juice 1 cup (250 mL) cooked lobster meat, chopped 3/4 cup (175 mL) cooked mussel meat 3/4 cup (175 mL) cooked clam meat 6 oz (170 g) cooked shrimp, tails removed, chopped if large, left whole if small 1/4 cup (60 mL) chopped cilantro 1 whole red snapper, about 2 lbs (905 g), cleaned, deboned except for head and tail Salt 1. For the relish, combine all ingredients in a mixing bowl. Mix thoroughly. Cover and refrigerate until ready to serve, up to 1 day. 2. For the snapper, heat 1 tbsp (15 mL) oil in a large frying pan over medium-high heat. Add onion, celery and peppers. Cook, stirring, until lightly browned and tender, about 5 minutes. Add lemon juice. Cook 1 minute and remove from heat. Transfer mixture to a large bowl. Add

In a small bowl, mix 1/3 cup (80 mL) packed dark brown sugar, 2 tsp (10 mL) cinnamon and 1/2 tsp (2 mL) cardamom (optional) until spices are evenly distributed. Make the yogurt cake batter and dollop one-third into the prepared pan. Spread evenly and sprinkle with one third of the cinnamon mixture. Repeat two more times. Bake as directed above. Add 2 tbsp (30 mL) poppy seeds to the dry mix. Replace milk with strained pink grapefruit juice. Omit vanilla. Add 1 tbsp (15 mL) finely grated orange zest and 1 tsp (5 mL) finely grated pink grapefruit zest to wet mix. Bake as directed above. Fully cool loaf. Sift 1 cup (250 mL) icing sugar into a mixing bowl. Whisk in 2 tbsp (30 mL) strained pink grapefruit juice. Drizzle over loaf. Allow icing to set before slicing. BLUEBERRY-THYME YOGURT BREAD Add 1 1/2 tsp (7 mL) finely chopped thyme to the wet mix. When the batter is fully made, toss 1 cup (250 mL) fresh or frozen blueberries with 2 tsp (10 mL) flour in a separate bowl, then fold into batter. This will take approximately 10 minutes longer to bake than plain yogurt cake, about 65 to 70 minutes in total. (Warning: Using frozen blueberries will give the cake blue streaks.) Make the yogurt cake batter and transfer 1 cup (250 mL) to another bowl. Sift 3 tbsp (45 mL) cocoa powder over the 1 cup (250 mL) batter, and add 1 tsp (5 mL) ancho chili powder and 1 tbsp (15 mL) water. Whisk until combined. Pour half the plain batter into the prepared pan and spread evenly. Dollop the chocolate batter by the spoonful overtop. Add remaining CHOCOLATE-CHILI MARBLE YOGURT BREAD CITRUS POPPY SEED YOGURT BREAD

3. Brush outside of fish with remaining 1 tbsp (15 mL) olive oil. Season with salt, inside and out.

4. Preheat grill to very hot, about 450°F (232°C).

Kindred Spirit from page 104

5. Grill fish until well-seared, about 2 to 3 minutes per side. Carefully transfer to a foil-lined baking sheet.

SHELLFISH-STUFFED RED SNAPPER WITH MANGO-MINT RELISH Stuffed with sweet, briny shellfish, this impressive fish

6. Reduce heat to 300°F (149°C).

dish will wow guests at your first alfresco dinner. Since partially deboning a whole fish is a difficult task, even for a seasoned chef, get your fishmonger to do this for you. Cooked lobster, mussel and clam meat are all available frozen at Loblaws and many fishmongers. MANGO-MINT RELISH 2 cups (500 mL) finely diced ripe mango 1/4 cup (60 mL) minced shallot 1 tbsp (15 mL) lime juice 1 tsp (5 mL) finely grated lime zest 1 tsp (5 mL) honey 1 tbsp (15 mL) finely sliced mint leaves Salt and freshly ground pepper to taste

7. Carefully spoon seafood mixture into fish’s cavity. Crimp aluminum foil around sides of fish to hold it more snuggly. This will help keep filling in place as fish cooks. 8. Turn off half of grill. Gently lift fish in foil onto unlit side. Cook with lid closed, maintaining heat at 300°F (149°C), until fish reaches an internal temperature of 145°F (63°C), about 20 minutes. 9. Remove from grill and rest 10 minutes. Carefully transfer fish to large platter and serve with mango-mint relish.

Serves 4 to 6

166 FOOD & DRINK EARLY SUMMER 2022