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Vancouver Sun
3 hours ago
- General
- Vancouver Sun
Best seafood recipes: A roundup of our favourite seafood dishes
There's a bounty of seafood in B.C. It's a point that foodies from the province, and those who visit it, consistently praise. With various fresh fish and seafood seasons cycling throughout the year, we thought it might be helpful to share a roundup of some of our favourite seafood recipes. Spot prawns? Most definitely. Fresh salmon? You bet. Scallops? We've got one for those, too! Try one (or many) of these delicious recipe ideas for your next fresh catch. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont Vancouver airport, this delicious dish is a celebration of halibut. The fresh filets are joined by buttery braised leeks, fingerling potatoes and tasty trout roe butter for an unforgettable main dish. Read the full recipe here. This spicy maple-broiled steelhead recipe is the perfect combination of flavours, bringing together the richness of the fish with a delightful balance of sweetness and spice. Read Karen Gordon 's full recipe here. Quick and easy pasta with canned tuna, San Marzano mini tomatoes and capers. So delicious. This dish takes only 15 minutes to make. Read Maria Fazzari Larosa's full recipe here. 'One of the best seafood dishes I had was deep-fried Dublin Bay prawns in kataifi, a shredded phyllo pastry, at the Michelin-starred L'Ecrivain in Dublin. Owners Derry and Sallyanne Clarke once worked with local restaurant legend John Bishop, and I have John to thank for the recommendation,' says Kasey Wilson. Read Kasey Wilson 's full recipe here. Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. It's the perfect dinner recipe for weeknight meals. Read Maria Fazzari Larosa 's full recipe here. This recipe, shared by Chef Hidekazu Tojo of Tojo's Restaurant, marries savoury miso with the 'rich, earthy notes' of seafood. Perfect for an appetizer, the dish is simple to make yet impressively flavourful. Read the full recipe here. When it's too hot to cook, it's time for Albacore Tuna tartare, served icy cold drizzled with refreshing lemon oil, or summer melon and prawn salad with lively chutney-lime dressing. Adapted from CinCin: Wood Fired Cucina by Andrew Richardson, Figure 1 Publishing, 2016. Read Kasey Wilson 's full recipe here. This easy pan-fried cod with lemon butter sauce is a delicious healthy dinner that is ready in under half an hour. Read Maria Fazzari Larosa's full recipe here. These tasty open-faced sandwiches are a great lunch or a cocktail-hour snack. Get the highest quality anchovies. Put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast. Read the full recipe here. These are feather light and heart-healthy. Packaged tostada shells come in a variety of sizes; use whichever you prefer. Serve with a Rodney Strong Chardonnay or Sauvignon Blanc. Adapted from Wine Country Table: Recipes Celebrating California's Sustainable Harvest by Janet Fletcher. Read Kasey Wilson 's full recipe here. Local mussels replace escargots in this heady garlic-butter West Coast appetizer. Read Kasey Wilson's full recipe here. Quinoa salad with roasted vegetables and shrimp is hearty and healthy. It's the perfect dish for an easy weeknight dinner. Read Maria Fazzari Larosa's full recipe here. This easy-grilled tuna is nestled in a fresh sesame noodle salad, perfect for a meal in a bowl. Read the full recipe here. Tangy sour cream and cream cheese play up the shrimp's natural sweetness in this traditional appetizer from the sixties. It disappears so quickly you might want to make two batches. You can also substitute crabmeat for shrimp, if desired. Read Kasey Wilson's full recipe here. Consider adding this stuffing to your dinner table this fall. Featuring oysters, this stuffing 'might be the most creative yet,' according to the team from Fanny Bay Oysters. Read the full recipe here. Rich risotto, a northern Italian rice dish, is made even more exciting with seafood. This recipe, shared by Chef Umberto Menghi of Giardino Restaurant sees a bounty of fresh seafood added to the smooth rice mixture for a savoury dish that's sure to delight. Read the full recipe here. This recipe, shared by Chef Spencer Watts, elevates pastry puffs with a generous dollop of buttery lobster meat. A bit of an expert when it comes to the crustaceans — Watts created the Lobster Season menu for the ATLAS steak + fish restaurants — the chef-created dish is perfect for sharing during your next home happy hour. Read the full recipe here. Paired with a tart pickled radish and creamy fennel crème fraîche, it's a perfect main dish for summer — or any time of the year. Read the full recipe here. The recipe, shared by chefs Leon Zhou and Edison Lai of Little Karp Restaurant in Richmond, is hearty and flavourful. Serve it on its own or with a favourite bread to soak up any leftover broth. Read the full recipe here. This recipe — shared by Chef Indri Purwonegoro, regional chef at The Italian Osteria and Cheese Bar and Glass House Estate Winery in Langley — is a treat for seafood lovers. Enjoy it as a main served over rice. Read the full recipe here. Angels and devils on horseback are an evocative name for bacon rolls filled with oysters and prunes, set on a 'horse' of toast. Scallops can make alternative angels or chicken livers can replace prunes as devils. Read Kasey Wilson's full recipe here. These briny creatures enjoy a complementary relationship with foods that are creamy, smooth and tart like butter with lemon, and a good homemade tartar sauce. Read Karen Gordon's full recipe here. Savoury with a hint of crunch, this recipe shared by Chef Hung Nguyen of B House Restaurant in Vancouver would make a perfect weeknight main. Boasting a ton of flavour, it's quick to make and easy to pair with rice and preferred vegetables or a fresh green salad. Read the full recipe here. Pescadillas are a Mexican appetizer popular in coastal spots such as Guerrero, Oaxaca. 'The dish consists of a corn tortilla folded and filled with a fish mixture and fried until golden and crispy,' says Chef Alan Older of Smitty's Oyster House on Main Street. Older shares his spin on the dish here. Read the full recipe here. Deep-frying prawns with a light cornstarch slurry protects them from overcooking. This recipe also works well with sidestripe prawns. Adapted from Maenam: A Fresh Approach to Thai Cooking by Angus An, Appetite by Random House. Read Kasey Wilson's full recipe here. Freshly toasted brioche is the perfect vehicles for delicate spot prawns doused in butter that you've infused with vanilla and lime. This quick dish makes an excellent first course or brunch starter. Save the prawn heads and shells in the freezer to make shrimp stock. Adapted from Lure: Healthy, Sustainable Seafood Recipes From the West Coast by Ned Bell with Valerie Howes. Read Kasey Wilson's full recipe here. This fragrant stew with its crusty toasts comes together in no time. After purchasing mussels, place them in a bowl, cover loosely with a damp towel and store in the coolest part of the fridge. Don't clean them until you're ready to cook. Adapted from Lure: Sustainable Seafood Recipes from the West Coast by Ned Bell with Valerie Howes, Figure 1, 2017. Read Kasey Wilson's full recipe here. A delicious recipe for scallops seared in maple syrup from chef David Robertson of the Dirty Apron Cooking School. In his original version they are plated with a chorizo and olive ragout and pea coulis, but they make a great appetizer or first course on their own. Read Kasey Wilson's full recipe here. This recipe, shared by Chef Ned Bell of the Naramata Inn, celebrates the bounty of B.C. on both land and sea by featuring locally grown cranberries and apples, along with fresh B.C. salmon. Read the full recipe here. Created by Chef Jasmin Porcic of Edge Catering, this dish celebrates Chef Porcic's European heritage. Featuring Mediterranean Sea Bas (also known as Branzino), the recipe mixes citrus and spices with the fresh fish for a 'unique sweet taste and texture,' according to Porcic. Read the full recipe here. Fresh tuna is the star of this recipe, shared by Chef Darrel Ahenakew of The Cascade Room. The fish is brightened by a wonderful watercress sauce, while a warm potato-zucchini hash and a few green vegetables round out the dish. Read the full recipe here. Created by Chef Ned Bell, an ambassador for Buy B.C., this dish is perfect for lunch, dinner, or even a picnic. Make it with fresh or frozen B.C. spot prawns to ensure it can enjoy a spot in your meal rotation all year long. Read the full recipe here. Halibut holds court with this dish created by Chef Ben Berwick of Dachi Vancouver. It's the perfect late spring or early summer entrée to enjoy on the patio. Read the full recipe here. Created by Canadian Chef Chuck Hughes, this simple recipe celebrates shrimp — and sweet rolls. Shared by the team at King's Hawaiian, the sandwich recipe sees a rich Rémoulade Sauce and a touch of browned butter added in to elevate the hand-held bites. Read the full recipe here. This recipe from chef Tommy Shorthouse at Fanny Bay Oysters and Bar takes a classic Wellington dish and adds a West Coast twist thanks to salmon and crabmeat subbed in for beef. This rich-and-creamy dish is a one-and-done thanks to an interior spinach wrap serving up a portion of veg, or serve with a fresh side salad for an added bite of greens. Read the full recipe here. Created by Chef Olivier Le Calvez of the buzzy Toronto restaurant Casa Madera, this dish celebrates fresh fish — in this case striped bass — pairing it with elements of citrus and pepper. Simple to prepare, this dish is sure to delight. Read the full recipe here. Two spring ingredients are the spotlight of this delicious dish from Chef Matthew Graydon of Gateway Casinos for ATLAS Steak + Fish. Adapted from the restaurant's seasonal menu, the recipe pairs the two aforementioned elements with a rich risotto that's made more vibrant thanks to a splash of lemon. Read the full recipe here. Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a 'classic' pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. 'This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,' says Shorthouse. Read the full recipe here. Cooked up by Jenny Hui, the executive chef of The Lazy Gourmet, this fresh dish sees cod fish given a boost thanks to a homemade chili oil. Fresh cherry tomatoes add a burst of flavour to the dish. Pair it with a green spring salad and a crusty baguette for a delicious meal. Read the full recipe here. This flavourful recipe, created by Chef Heat Laliberte for Nk'Mip Cellars, sees salmon paired with a colourful mixed vegetable salad inspired by the Indigenous legend of the Three Sisters — corn, bean and squash. Read the full recipe here. Inspired by both Oysters Rockefeller and escargot, this dish features oysters baked with a savoury, creamed-spinach filling. As creator Roger Ma, executive chef of the Boulevard Kitchen & Oyster Bar puts it, this appetizer or main is 'garlicky, herbaceous and rich.' Read the full recipe here. Fresh prawns shine in this simple seafood recipe by Victoria-based chef Dan Hayes of The London Chef, who offers innovative cooking classes for home cooks. While this recipe features B.C. spot prawns, which are only in season for a limited time, Hayes says any kind of prawn can be substituted to ensure this delicious dish can be enjoyed throughout the year. Read the full recipe here. This is Jennifer Segal's recipe for fish tacos in Once Upon a Chef, the Cookbook. She had stumbled upon a Mexican restaurant in La Jolla years earlier where the fish tacos 'were out of this world' and set out to recreate them. Her version is made with crispy beer-battered cod tucked into corn tortillas, a cabbage slaw and chipotle sauce. Read the full recipe here. Chef Ned Bell celebrates salmon with this sweet-and-savoury recipe. Utilizing a cedar plank for cooking — which 'pays homage to the First Nations peoples' of the West Coast, according to Bell — this flavourful fish recipe boasts a smokiness thanks to the wood plank, along with rich flavours from ricotta, honey, almonds and more. Read the full recipe here. There are many ways of making sushi bakes. In its most basic form, it consists of a layer of sushi rice topped with a creamy mixture of imitation crabmeat, Japanese kewpie mayo, cream cheese and then baked until warm and slightly caramelized. Read the full recipe here. Created by Chef Sarah Stewart of The Lamplighter Public House, also known as 'Vancouver's oldest pub,' this bowl is full of nutritious ingredients like salmon, cauliflower, quinoa and kale. The dish 'bursts with flavours thanks to the sambal butter, pickled vegetables and chutney,' according to Stewart. Read the full recipe here. A perfect dish for serving at a holiday party, these oysters shared by Chef Tommy Shorthouse of Fanny Bay Oysters feature a warm baked topping that gives them a flavourful boost. Serve as a passed hors d'oeuvres while mingling or enjoy as an appetizer before a seasonal seated meal. Read the full recipe here. Poke, pronounced as Poh-Kay, is a Hawaiian dish with a heavy Japanese influence. The word poke means 'cut up into chunks' in Hawaiian and refers to cut up cubes of raw fish, shrimp, even octopus marinated in a variety of spices, ranging from mild to hot. Read Karen Gordon 's full recipe here. Adapted from Gather: A Dirty Apron Cookbook by David Robertson. Read Kasey Wilson 's full recipe here. Recipe by: Head Chef Lian Cosby, Blue Hat Bakery-Cafe & Bistro at the Pacific Institute of Culinary Arts. Read the full recipe here. • Dinner ideas: A roundup of our favourite main course recipes • These 18 Vancouver restaurants are Hollywood North favourites • Where to eat pizza in Metro Vancouver? A restaurant review roundup • Where to eat sushi in Metro Vancouver? A restaurant review roundup • Where to eat breakfast in Metro Vancouver? A restaurant review roundup • Where to eat ramen in Metro Vancouver? A restaurant review roundup • Where to eat seafood in Metro Vancouver? A restaurant review roundup • Where to eat Italian in Metro Vancouver? A restaurant review roundup • Where to eat French cuisine in Metro Vancouver? A restaurant review roundup • Where to eat in Metro Vancouver if you deal with allergies • Is it Happy Hour yet? The 10 best places to check out in Metro Vancouver • Cheers: Here are the 10 best restaurants for happy hour in Vancouver
Fashion Network
6 hours ago
- Business
- Fashion Network
Bulgari to open luxury island resort in Abu Dhabi by 2030
Signature experiences at the resort will include Bulgari's Il Caffè, the Bulgari Dolci boutique known for artisanal Italian confections, and La Galleria, a concept store featuring curated pieces by local and international designers. A 2,000-square-metre Bulgari Spa will offer a 25-metre indoor pool, a 1,000-square-metre fitness centre, and an outdoor deck with sea views. Dining will include Il Ristorante – Niko Romito, helmed by the Michelin-starred chef, along with the exclusive Japanese concept Hōseki, a refined Turkish restaurant, La Spiaggia beachfront dining, and the iconic Bulgari Bar. The resort will also be home to a Yacht Club with a private beach, 40-berth marina, and exclusive membership offerings. A grand ballroom on the city-facing side will provide a dedicated venue for events and banqueting. The residential component will feature 90 private mansions ranging from 1,650 to 2,500 square metres, with eight exclusive estates each offering their own private beach. The development's architecture and design will be curated by Milanese firm ACPV Architects Antonio Citterio Patricia Viel, with the landscape, designed by fellow Milanese studio Land SRL. The project is being developed in partnership with Eagle Hills, an Abu Dhabi-based private real estate company founded by Mohamed Alabbar. "With Bulgari Resort & Mansions Abu Dhabi, we continue our jeweller of hospitality magnificent journey of bringing Bulgari's distinctive elegance and craftsmanship to the world's most remarkable destinations,' said Jean-Christophe Babin, CEO of Bulgari. 'This project is a tribute to Abu Dhabi's unique cultural identity, blending timeless sophistication with modern luxury. This project will set a new milestone in Haute Hospitality and I'm particularly happy to develop it with our long-standing Retail Partner and friend Mohamed Alabbar always striving for the highest standards."
Time Out
6 hours ago
- Entertainment
- Time Out
Two London restaurants have been named in the 50 best in the world
Every year, the prestigious World's 50 Best holds a ceremony to crown the 50 very best restaurants on the planet. Earlier this month the extended list (from 51 to 100) was revealed, and two London restos featured. Now the top 50 has been unveiled at an awards ceremony in Turin. Now in its 23rd year, the 2025 list comprises eateries from 32 cities and 22 countries, with 10 new entries and four re-entries. In the ranking, two London restaurants were crowned as one of the world's 50 best in 2025. High-end Mexican restaurant Kol came in 49th place. The Michelin-starred spot in Marylebone is known for its impeccable presentation, and for making Mexican dishes with British ingredients. Helmed by ex-Noma and Noma Mexico chef Santiago Lastra, some of Kol's best-renowned dishes include a langoustine taco, and a whole grilled octopus with bone marrow. The other London restaurant to make the list was Ikoyi, coming in 15th place. According to the World's 50 Best, co-founders Jeremy Chan and Iré Hassan-Odukale have 'created a culinary style that defies categorisation'. The swish joint on the Strand blends West African and Asian spices with British vegetables, meat and fish to create a unique blind tasting menu. Stand out dishes include a refined take on jollof rice and the plantain dish, which has taken on different iterations over the years. When Time Out visited Ikoyi when it opened in 2017, we called it 'a thrilling anomaly even in London's diverse food scene'. Check out the full list on the World's 50 Best website here.
Business Times
6 hours ago
- Business
- Business Times
Odette is No 25 on World's 50 Best Restaurants list; top spot goes to Maido in Peru
THREE-Michelin-starred Odette continues to be Singapore's only entrant in The World's 50 Best Restaurants 2025 list, despite slipping one rung to 25th position. Announced in a star-studded ceremony in Turin, Italy on Jun 19, the annual ranking of top restaurants around the world saw Odette joining Asian counterparts such as Gaggan (Bangkok), Wing (Hong Kong) and Potong (Bangkok). Taking the top spot this year was Maido from Lima, a Peruvian-Japanese restaurant run by Mitsuhara Tsumura, which jumped from No 5 last year. Following it was Asador Etxebarri at No 2, unchanged from 2024. Mexico's Quintonil, Madrid's Diverxo and Copenhagen's Alchemist rounded out the top five spots. Bangkok was the top performing city, beating the likes of Tokyo and Paris with six restaurants in the list. Gaggan clocked in at No 6, up from No 9 the previous year, followed by Potong (13), Sorn (17), Suhring (22), Le Du (30), and Nusara (35). All were promoted from their positions last year, with Potong named Highest New Entry after jumping from No 57 place in 2024. Gaggan was also crowned No 1 in the Asia's 50 Best Restaurants ranking in March this year in Seoul. Seoul had only one representative in Mingles, the three-Michelin-starred restaurant helmed by veteran chef Kang Mingoo. Taking the No 29 spot, it rose from No 44. In Tokyo, Sezanne rose to No 7 followed by Narisawa at No 21 and Florilege at No 36. Osaka's La Cime stood at No 44. From Hong Kong, Wing took No 11 spot and The Chairman at No 19, with both rising several rungs from last year. Julien Royer, chef-owner of Odette which celebrates its 10th anniversary this year, said: 'It is an honour to once again be recognised amongst some of the finest restaurants around the world.' He added: 'Regardless of the placing, the entire team at Odette is immensely proud of what they've accomplished over the years. Representing Singapore on the world's culinary stage is, and has always been, an absolute honour for everyone.' Despite Odette being the sole Singapore restaurant in the Best 50 list, the country also had a presence in the 51-100 ranking which was announced earlier in June. One Michelin-starred Burnt Ends was at No 93, having slipped from No.68 in 2024. Fellow one-starred Labyrinth also managed to stay on the list at No 97, down from No 92. The World's 50 Best Restaurants List is produced by UK media company William Reed, and has been a mainstay of the international restaurant industry since 2002. The rankings are decided in a voting process involving 1,120 industry professionals including restaurant owners and food journalists from around the world.
Fashion Network
8 hours ago
- Business
- Fashion Network
Bulgari to open luxury island resort in Abu Dhabi by 2030
Signature experiences at the resort will include Bulgari's Il Caffè, the Bulgari Dolci boutique known for artisanal Italian confections, and La Galleria, a concept store featuring curated pieces by local and international designers. A 2,000-square-metre Bulgari Spa will offer a 25-metre indoor pool, a 1,000-square-metre fitness centre, and an outdoor deck with sea views. Dining will include Il Ristorante – Niko Romito, helmed by the Michelin-starred chef, along with the exclusive Japanese concept Hōseki, a refined Turkish restaurant, La Spiaggia beachfront dining, and the iconic Bulgari Bar. The resort will also be home to a Yacht Club with a private beach, 40-berth marina, and exclusive membership offerings. A grand ballroom on the city-facing side will provide a dedicated venue for events and banqueting. The residential component will feature 90 private mansions ranging from 1,650 to 2,500 square metres, with eight exclusive estates each offering their own private beach. The development's architecture and design will be curated by Milanese firm ACPV Architects Antonio Citterio Patricia Viel, with the landscape, designed by fellow Milanese studio Land SRL. The project is being developed in partnership with Eagle Hills, an Abu Dhabi-based private real estate company founded by Mohamed Alabbar. "With Bulgari Resort & Mansions Abu Dhabi, we continue our jeweller of hospitality magnificent journey of bringing Bulgari's distinctive elegance and craftsmanship to the world's most remarkable destinations,' said Jean-Christophe Babin, CEO of Bulgari. 'This project is a tribute to Abu Dhabi's unique cultural identity, blending timeless sophistication with modern luxury. This project will set a new milestone in Haute Hospitality and I'm particularly happy to develop it with our long-standing Retail Partner and friend Mohamed Alabbar always striving for the highest standards."
