• 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

Halibut Tagine with Sweet Onions, Ginger and Saffron

Sept/Oct 2010

The spices in this dish are deep and complex, making them a perfect compliment to the rich buttery flesh of the halibut. Make sure to invest as much time as you can sweating the onions over low heat until they’re soft, buttery and almost melting.

8 T. olive oil

2 onions, thinly sliced across the grain

pinch of salt

2 garlic cloves, finely chopped

1 small handful golden raisins

1 t. ground ginger

1 pinch saffron

1-1/2 t. turmeric

1-1/2 t. cinnamon

1 c. water

2 lbs halibut, cut into large chunks

salt and pepper

1 lb. firm-fleshed potatoes, cut into 1 inch chunks

1 t. orange blossom water

Preheat oven to 375°F. Heat 6 T. of the oil in a saucepan or stove-safe tagine over medium heat. Add the onions and a pinch of salt. Cook, covered, over low heat for 20 to 30 minutes until the onions are very soft and slightly golden. Add the garlic and raisins and cook for another 5 minutes, until the raisins have plumped. Add all of the spices and sauté until fragrant, then add the water. Let the mixture simmer for 5 minutes, then remove from the heat.

Place the fish on a baking tray and season generously with salt and pepper, drizzle with the remaining 2 T. olive oil and set aside. Toss the potatoes with salt and let rest for a couple of minutes, then add them to the onion mixture. Transfer the mixture to a saucepan or tagine big enough to accommodate the fish, cover and put in the oven. Bake for 30 to 40 minutes, or until the potatoes are tender but still slightly firm and about 10 minutes from being finished. The fish is added last so that it will not be overcooked by the time the potatoes are finished cooking. Gently stir in the halibut and cook for about 10 minutes, until the fish turns opaque and flakes easily. Remove the tagine from the oven, sprinkle with orange blossom water and serve with couscous or a green salad. Serves 4.