• Avocado and Prawn Cocktail

• Broiled Salmon with Rhubarb Red Wine Sauce

• Buttery Barbecue-style Shrimp

• Caramelized Shrimp

• Choucroute Marinire

• Chris Halpin's Kataifi Crab Cakes with Cajun Mayo

• Dungeness Crab and Scallop Sausage with Pickled Salad

• Ellen Kelly's Fish Cakes

• Eric Giesbrecht's Crab Cakes

• Fried Sole with Pomegranate Molasses Chermoula

• Gail Norton's Lobster Cakes

• Green Prawn Curry

• Halibut in Coconut Sauce

• Halibut Tagine with Sweet Onions, Ginger and Saffron

• Hand-peeled Shrimp with Pink Grapefruit, Mayonnaise and Olive Oil

• Janice Beaton's Crab Cakes with Spicy Mayo

• Lemongrass Curry with Shrimp, Tomatoes and Spinach

• Lobster Ravioli with Citrus Butter Sauce

• Louisiana Crawfish Macque Choux

• Matthew Altizer's Creamy Crab Croquettes

• Mushroom and Shrimp Bruschetta

• Mussel, Pomegranate and Walnut Salad

• Mussels with Garlic and Preserved Lemon Cream

• Mussels with Leeks, Shallots and Grant s Whisky Cream Sauce

• Pan Seared Pickerel, Citrus Salad and Saffron Vanilla Sauce

• Pan-roasted Halibut or Sablefish with Spiced Honey Gastrique

• Pan-Roasted Salmon with Tomato/Olive Chutney

• Pan-Seared Coriander-Crusted Crab Cakes with Roasted Ginger Aioli and Mixed Greens with Chaat Vinaigrette

• Prawns with Pumpkin Seed Salsa

• Quick Red Curry with Tuna, Potato and Peas

• Roasted Trout with Artichokes, Hazelnuts and Pancetta

• Salmon Ceviche with Prawns and Lime

• Scallop Ceviche with Thai Mango and Apple Slaw

• Scallops with Wild Mushroom Sherry Cream Sauce

• Seafood Basil Stir-fry

• Seared Ahi Tuna with Avocado and Radish

• Seared Calamari with Fresh Tomato Basil Salsa

• Seared Scallops on Pulled Pork Mascarpone Risotto

• Steamed Clams Puttanesca

• Thai Green Curry with Prawns and Spinach

• The Wakefield Inn Oyster Burger

• Tilapia in Roasted Mustard Seed and Salt Crust with Mussel and Shrimp Mariniere

• Tuna Meatballs with Tomato Sauce

Seafood Basil Stir-fry

Mar/Apr 2009

Vegetable oil
1 lb mixed seafood (shrimp, scallops, clams, mussels, dense fish like halibut or salmon)
1 – 2 c. snow peas
3 garlic cloves, minced
2 shallots, sliced thin
1 red bell pepper, cubed
1 fresh ripe mango, cut into bite-size pieces
1 c. Thai basil leaves, roughly torn apart (garnish)
Lime wedges for serving
Stir-fry sauce
1 fresh, ripe mango, peeled and sliced
1 red chile pepper, minced, or 1 – 3 t. Sriracha hot sauce
1 T. rice vinegar
3 T. soy sauce
1 T. fish sauce
Squeeze of lime juice
2 T. brown sugar
1/2 c. Thai basil leaves and stems roughly chopped (garnish)

Place all stir-fry sauce ingredients together in a blender or food processor. Process or blend until smooth. Taste for balance of flavours -- you want the sauce tangy, but definitely more sweet than sour. If needed, add 1 teaspoon to 1 tablespoon of sugar. (The sweetness of the sauce will depend on how ripe your mango is.) Set aside.

Prepare all other ingredients for stir-frying, and place them next to the stove. If using fish filets, gently cut them into cubes. For shrimp, be sure to remove the shells. For clams and mussels, rinse with cold water, removing any surface debris.

Pour 1 to 2 tablespoons vegetable oil into a wok or large frying pan and place over medium-heat heat. When the oil is hot, add the seafood, snow peas, garlic, and shallots. Stir-fry gently 1 to 2 minutes, or until snow peas turn bright green. Add the stir-fry sauce and the red pepper.

Continue to stir-fry 5 to 7 minutes, or until all the seafood is cooked and the mussels and clams have opened (discard any that have not opened). A minute or two before serving, add the mango pieces to warm them.

Serve hot with jasmine rice. Sprinkle with fresh basil and decorate with lime wedges, if desired. Serves 2 to 3.