(Tomato Saffron Poached Pickerel)
(Roasted Corn Black Bean Salsa)
This morning I had the pleasure of presenting the following two recipes on CBC's Weekend Morning Show with Kerän Sanders. Everything is coming into season now for these great full flavours. These are very simple to prepare recipes as well.
Tomato Saffron Poached Pickerel
(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
Salt and pepper to taste
Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
Enjoy!
Roasted Corn Black Bean Salsa
Remember to choose the freshest juiciest corn on the cob and roast.
4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped
4 Tbs chopped fresh cilantro
3 Tbs Olive Oil
Sea Salt
Freshly ground black pepper
Roast the corn on the grill in the husk after soaking for 1 hour.
Let cool slightly, then peel back the husk and silks.
Using a large, heavy knife, slice down the cobs to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.
Whisk together the olive oil and remaining lime juice.
Season to taste and pour over the salsa.
Toss well to mix.
