Find the perfect recipe pairings for your next meal! Here you will find recipes along with suggestions for the perfect beverage to compliment each dish.
Since we are conveniently located in the Guisachan Village Centre you can easily grab your ingredients in a one stop shop! So whether it’s a dinner party, back yard BBQ or even just casual appies & drinks with friends, we hope this page will inspire you and get your taste buds salivating!
This recipe courtesy of our friends at Codfathers Seafood Market
- 1 Cup – Canola Oil
- 1 Tsp – Cayene Pepper
- 1 Tbsp – Salt
- 2 Tsp – Ground Mustard Seed
- 1 Tsp – Fenugreek
- 6 – Ling Cod Fillets (6-7oz)
- 1 Cup – Breadcrumbs
- 3 Tbsp – Minced Garlic
- 1 Cup – Minced Onion
- 1 lb – Fine Chopped Tomato
- 1 Tbsp – Cumin
- 1 Tbsp – Ground Coriander
- 6 Whole – Cloves
- 3 Cups – Water
- 1 Cup – Coconut Milk (Stirred)
- In a mixing bowl combine 1/2 cup canola oil, 1/2 tsp cayene pepper, 1/2 tsp salt, 2 tsp ground mustard seeds and 1 tsp fenugreek. Add ling cod fillets to mixing bowl and mix thoroughly. Cover and refrigerate for at least 2 hours.
- Heat a medium pot on medium heat. Add 1/4 cup of canola oil. Add garlic and allow to slightly brown. Add onion and cook for about 10 minutes or until slightly brown.
- Stir in tomatoes, cumin, coriander, 1/2 tsp salt and cloves. Continue to cook for 8-10 minutes or until water from tomatoes has evaporated.
- Add water and coconut milk. Bring to boil. Cover and reduce to a simmer for 15-20 minutes.
- Spread breadcrumbs on a flat plate or baking sheet. Dip each ling cod fillet into the breadcrumbs and make sure each side is completely coated.
- Heat 1 large or 2 small nonstick frying pans on medium high heat. Add 1 tbsp canola oil to each frying pan. Sear each ling cod fillet for 2-3 minutes on the first side and 2-3 minutes on the second side. Continue this process until the ling cod begins to flake.
- Remove cloves from sauce.
- To serve, place each cooked ling cod fillet in a shallow bowl. Gently spoon the sauce over the fish.
- Serve with steamed basmati rice or naan bread.
Try it with
The Chardonnay is aged in French oak for 4 months to develop creaminess and vanilla notes, balanced with citrus and tropical flavours, for a wine of the finest quality.
Ask a Codfathers fishmonger to recommend a fresh Catch Of The Day if ling cod is not your first choice. This dish can be served with a variety of seafood options. Try Sablefish or B.C. Spot prawns