Wilder WILD Seafood
Simple, Healthy, Timeless Recipes
Includes 24 Thrill of the Grill Fast & Fresh recipes from Cordon Bleu trained chef Susanne Wilder, plus instructions for various fish cooking methods. If you love fish, you'll love recipes like Pineapple-Prawn Skewers, Prawn & Ginger Parcels, Tasmanian Salmon Seafood Chowder and Bite Back Sharki Steak with Pommery Mustard Crust.
n the great Northwest of Washington State my Boy Scout dad taught me how to stalk the elusive spotted brook trout. My breakfast over the fire near that brook and trout taste memories retain a nostalgic thread today. Wild trout like wild salmon as opposed to farm raised has a different delectable flavour. On the other hand, with the greed of over- fishing both species are vanishing.
Those salmon potlatches are also unforgettable. We buried sides of salmon planked on alder wood deep in the ground. After much singing, chanting and dancing with my Lummi Lummi tribe we unearthed the salmon, wild yams and proper Russet potatoes (from nearby Idaho). Our native feast included roasted corn, scratch squaw bread lashed with fresh creamed butter and loganberry jam or slivers of Cougar Gold. This sharp white Cheddar cheese was ordered directly from my future university at Washington State in Pullman or the middle of the wheat fields.
Later on as well, as close as Baja (from San Diego at least) there was some great fishing! I used to make runs for the fun combination of surfing (body in the morn and wind in the ‘arvo’), fishing, camping and hiking –with lots of sunning, shopping and of course, great dining thrown in. Fish right out of the ocean and into the pan for an impromptu moonlight dancing beach party, is one of the best experiences (in my food mind) on earth. The citrus butter I previously made has a taste of summer that melts over the fish – and in your mouth – with a golden glow.
One good fish tale flows into another…on one of many trips to Club Med. This time I left the partying behind and went out off the coast of Ixtapa. A cruisy sunny day soon took off with a great adrenaline rush. Suddenly I had a huge sailfish on my line and a thrilling 48-minute fight. As it literally sailed out of the sea we could see it was larger than 8-feet. So proud was I after finally pulling it in I had it stuffed and sent to the U.S. After a lengthy time, numerous phone calls and absurd price to import the fibreglass faux fish, I carted it with me from one move to the next. Finally it ended up at a friend’s garage until it dropped from the rafters. But, ah, the original adventure still exists! And that’s why one of my first priorities in my new country was to go fishing!
TABLE OF CONTENTS
Fast & Fresh Basics
Four Fruit Salsa
Pineapple-Prawn or Any Fish Skewers
Susanita’s Super Salsa Cruda
Flaming Corn Salsa
Prawn & Ginger Parcels
Tasmanian Salmon Seafood Chowder
Avocado Guacamole Mousse With Crab Louis Dressing
Low-Fat Louis Dressing
Pescadero Borracho (Drunken Fish)
Baramundi on Citrus Savoury Sago with Fruit Salsa
Fresh Four Fruit Salsa
Citrusy Savoury Sago
Bite Back Shark Steak with Pommery Mustard Crust
Parmesan Fillets with Bananas
Watercress Creamy Dreamy Dressing Sauce/Spread
Creamy Horseradish Honey Mustard
Hot and Creamy Secret (Verde) Sauce
Jalapeno Honey Tartar Sauce
Pacific Rim Ginger Sauce
Mint Ginger Raita
Ginger Citrus Honey Mint Dressing
Dried Cranberry Pesto
Sun-Dried Tomato Butter Blend
Kalamata Butter Blend