Gulf of Georgia Cannery Society

‘Tis the season for culinary innovation to meet comfort food. What better way to start than with a sustainable seafood dish? Give this Arctic Char recipe, courtesy of SeaChoice, a whirl!

Ingredients

1/4 cup extra virgin olive oil

4 cloves garlic, each cut in half

2 pints cherry tomatoes

Salt

Two five-ounce portions skin on Arctic Char fillet

Directions

Preheat the broiler.

Set a large cast-steel or cast-iron skillet on the stove over high heat until it is smoking hot. Add the olive oil and garlic. Cook the garlic until it is blistered and golden brown. Add the tomatoes, but do this very carefully, otherwise searing hot oil will splash up onto you. Cook until the skins of tomatoes begin to blister in the hot oil, about 1 minute, then season very generously with salt.

Carefully place the char fillets, skin side up, on top of the tomatoes and transfer the pan under the broiler. Cook for 6 minutes, then check on the fillets. The skin should be blistered and bubbling. Remove the char fillets to serving plates. Spoon the tomatoes onto the char fillets and serve immediately.

Serves 2, but the recipe can easily be doubled by using 2 pans.

As the days grow shorter and flu season season begins, it’s time to boost your immune system. Garlic is a great way to ward off the sniffles (and any stray vampires). Get your fix in the form of the this delicious recipe for Mussels with Red Wine and Roasted Garlic, courtesy of Whole Living.

Bon appetit!

Ingredients

• 1 head garlic
• Extra-virgin olive oil, for drizzling
• 4 tablespoons butter
• 4 sprigs fresh thyme
• 2 cups fruity red wine, such as Gamay or Barbera
• Coarse salt
• 4 pounds fresh mussels, scrubbed thoroughly
• 1/2 cup fresh flat-leaf parsley leaves, chopped

Directions

• Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
• In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
• Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.