Spice Roasted Fish Tacos

Spice Roasted Fish Tacos 
Makes 8 tacos, can be doubled! 

 Oh how we love this recipe!   If you have 30 minutes you can make these incredibly impressive tacos.   Hydrating the spices first in water & oil to make a paste blooms their flavour compounds, more so than just sprinkling the spices on dry.  

Just two toppings are necessary for these tacos, a fresh cucumber salsa and a slick of lime mayo.   

Recipe testing proved that flour tortillas were far superior for these tacos, as opposed to corn tortillas.   Be sure to warm them up in the oven, or 30 seconds a side in a dry frying pan. 


1 tsp. smoked paprika
1⁄2 tsp. ground coriander
1⁄4 tsp. each turmeric, black pepper & chilli powder 1/8 tsp. ground cinnamon
2 tbsp. boiling water
1 tbsp. neutral oil
3⁄4 lb Newfoundland Cod, cut into 8 strips

1⁄2 English cucumber, seeds removed and diced
Juice of 1 large lime (hold a little back for the mayo)
1⁄4 bunch fresh cilantro, finely chopped

juice of 1⁄4 lime
pinch of salt
1⁄4 cup mayonnaise
8 flour Tortillas

  1. Preheat oven to 425°F
  2. In a small, heat-proof dish mix together all of the ground spices. Stir in boiling water and allow to hydrate for about a minute before stirring in oil
  3.  Place the cod strips on a parchment-lined baking sheet; season well with salt and then drizzle the spice mixture all over the pieces. Set aside for 5 minutes while you make the salsa and mayo
  4. Mix together diced cucumber with salt. Stir in lime juice and cilantro
  5. For the mayo, simply mix together lime juice, salt and mayo 6. Bake cod for 7-8 minutes, until it just begins to flake
  6. Warm tortilla shells in the oven for 30 seconds and then assemble tacos!
  7. Warm tortilla, lime mayo, cod and cucumber salsa-enjoy!

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Homemade Tartar Sauce

Homemade Tartar Sauce

For sure, we're grabbing fish & chips from our favourite local spot, but the sauce has to be this one!  

Makes approx. 2 1/2  cups, or 6-8 servings.  

2 cup Hellman’s or Duke's Mayonnaise
1 small shallot, finely diced (about 2 tbsp. diced), optional 
Juice and zest of 1 lemon 
1 tbsp. whole grain mustard (we like Kozlik's Triple Crunch)
2 dill pickles with about 1/4 cup pickle juice, finely diced
2 tbsp. capers, finely chopped
3-4 sprigs fresh parsley, finely chopped
5-6 sprigs (or a small handful) fresh dill, finely chopped
1 hard boiled egg, grated (optional) 
Salt and pepper, to taste

  1. In a small bowl, place shallots; add lemon juice & zest and allow to macerate, while you are chopping the remainder of the ingredients.
  2. In another mixing bowl, combine mayonnaise, mustard, pickles, capers, parsley & dill. Stir and season with salt.
  3. Add the shallots and the lemon juice/zest. Fold in hard cooked egg if using, and stir to combine.
  4. Season with salt if needed.
  5. Cover and chill until needed.
  6. Refrigerate leftovers and use within a couple of days.

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Miso-Soy Glazed Black Cod

2 x 6oz filet Sablefish/Black cod

2 Tbsp shiromiso (white) miso
2 Tbsp maple syrup
1 tbsp. soy sauce
2 tsp. rice vinegar
1 Tbsp fish sauce
½  tsp. chili garlic paste

  1. Pre-heat oven to 425°F
  2. Line a baking sheet with parchment paper, or use a square baking dish. Place fish on baking sheet and season with salt. 
  3. Whisk together miso, maple syrup, soy sauce, rice wine vinegar, fish sauce and chili garlic paste. Drizzle about half on the fish, setting the remainder aside to sauce the fish afterwards.
  4. Roast fish in oven for 10-12 minutes. Serve immediately with extra sauce. 

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Fish Sticks

Absolutely kid-approved, mild & delicious.  The quality of the fish stick will rely on the quality of the fish!  Double this recipe: fish can be breaded and frozen for another meal, and then cooked from slightly frozen.   

2 lbs.  wild caught Newfoundland Cod (our local fishmonger T&J’s Seafood), cut into 1 ½ x 4–5-inch pieces 
Kosher salt, as needed 
1 cup flour
3 eggs, well beaten with a little water
2 cups regular or panko bread crumbs
Vegetable, Canola or Grapeseed oil, as needed
Mayonnaise or Tartar for serving 
1 lemon, cut into wedges 

1. Place cut fish pieces on a paper-towel lined plate.  Season with salt.  

2.  Breading procedure (this is the basic breading procedure used for all kinds of things):  Place flour, eggs and breadcrumbs all in their own individual bowl.  Season each bowl lightly with salt.  

3.  Bread fish:  First dredge fish in flour; then dip into egg; then coat with panko bread crumbs; reserve on a clean baking sheet

4. Repeat procedure until all fish are breaded

5. Pre-Heat a large frying pan over medium heat.  Stainless steel works best for this.  

6. Add oil, enough to cover the bottom of the pan by about ½ inch.  

7. Carefully place fish pieces into hot oil, leaving space between each piece.  Cook on one side, 2-3 minutes.  Turn over and cook a further 2 minutes,  or until golden and crispy

8. Remove and place on a clean paper towel lined plate and immediately sprinkle with a little salt.  

9.  Serve immediately with either mayo or tartar, and a fresh squeeze of lemon!  

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Peruvian-style Ceviche

This recipe is a quick version of classic Peruvian ceviche

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