codfatherseafood.blogspot.com

Codfather's Seafood Market Blog

Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS). RAINBOW OR SWISS CHARD (STEMS REMOVED). 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP). 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.

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Codfather's Seafood Market Blog | codfatherseafood.blogspot.com Reviews

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Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS). RAINBOW OR SWISS CHARD (STEMS REMOVED). 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP). 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.

<META> KEYWORDS

1 serves 4 ppl

2 2 tbsp

3 kosher salt

4 sugar

5 2 cups

6 water

7 3 tbsp

8 arlos honey

9 1 tbsp

10 apple cider vinegar

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serves 4 ppl,2 tbsp,kosher salt,sugar,2 cups,water,3 tbsp,arlos honey,1 tbsp,apple cider vinegar,vegetable oil,1 bunch,unsalted butter,salt,pepper,the fish,10 bon appetit,posted by,codfathers,no comments,email this,blogthis,share to twitter,wwwwineplus ca

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Codfather's Seafood Market Blog | codfatherseafood.blogspot.com Reviews

https://codfatherseafood.blogspot.com

Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS). RAINBOW OR SWISS CHARD (STEMS REMOVED). 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP). 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.

INTERNAL PAGES

codfatherseafood.blogspot.com

1

Codfather's Seafood Market Blog: Welcome to Codfathers Fresh Seafood Market

http://codfatherseafood.blogspot.com/2012/02/ipsummy-lorem.html

Thursday, 2 February 2012. Welcome to Codfathers Fresh Seafood Market. Welcome to Codfathers Fresh Seafood Market. We're happy to announce the launch of our new website. For information, special deals and more signup for our newsletter! Subscribe to: Post Comments (Atom). View my complete profile. Welcome to Codfathers Fresh Seafood Market. Picture Window template. Powered by Blogger.

2

Codfather's Seafood Market Blog: September 2012

http://codfatherseafood.blogspot.com/2012_09_01_archive.html

Tuesday, 25 September 2012. Codfathers is Bringing Sexy Back to the Okanagan Wine Festival Scene. Codfathers is Bringing Sexy. Back to the Okanagan Wine Festival Scene. Codfathers Seafood Market is bringing sexy back. To the Okanagan Wine Festival with ‘A Taste of Luxury’ pairing Okanagan Spirits Vodka, Northern Divine Caviar and the ultimate aphrodisiac, oysters from Codfathers Seafood Market. 8216;A Taste of Luxury’ will be held at the downtown Kelowna Okanagan Spirits store on Thursday, October 4.

3

Codfather's Seafood Market Blog: March 2012

http://codfatherseafood.blogspot.com/2012_03_01_archive.html

Tuesday, 13 March 2012. Why do I love Halibut? Well, its nearly here, in four days time boats will be heading out for the first commercial catches of fresh Halibut of the new season. What does this mean for us? Well, it appears that stocks are healthy and maintaining in most areas, the fishery remains sustainably managed, but as ever don`t expect any price decreases.In fact, in recent years halibut has rocketed from its previous status as a staple into the luxury bracket. So, sustainable, not cheap, but ...

4

Codfather's Seafood Market Blog: Summer Foodie Festivals

http://codfatherseafood.blogspot.com/2012/04/summer-foodie-festivals.html

Tuesday, 3 April 2012. Seafood festivals coming to the Okanagan. The Okanagan is well known for its well established wine festivals, but in recent years food oriented festivals have also come to the fore. Feast of the fields,. Organised by Farm Folk City Folk,. Is now a well established and well loved event usually held in late summer on a farm venue which changes every year and features the best of BC ingredients prepared by some of the best kitchen teams in the valley. Also last year saw the first.

5

Codfather's Seafood Market Blog: Why do I love Halibut?

http://codfatherseafood.blogspot.com/2012/03/why-do-i-love-halibut.html

Tuesday, 13 March 2012. Why do I love Halibut? Well, its nearly here, in four days time boats will be heading out for the first commercial catches of fresh Halibut of the new season. What does this mean for us? Well, it appears that stocks are healthy and maintaining in most areas, the fishery remains sustainably managed, but as ever don`t expect any price decreases.In fact, in recent years halibut has rocketed from its previous status as a staple into the luxury bracket. So, sustainable, not cheap, but ...

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Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS). RAINBOW OR SWISS CHARD (STEMS REMOVED). 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP). 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.

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Why Buy From Us? THE OKANAGAN VALLEY'S BEST PLACE TO BUY SEAFOOD. About Codfathers MORE ABOUT US. Odfathers Seafood Market we feel strongly about the ethical practices our suppliers work under when bringing in their catch. We document every source to ensure that the product on our shelves and what we deliver to our restaurant partners is 100 per cent ethically sourced. At Codfathers Seafood Market, our aim is to provide a traditional fishmonger service to the Okanagan. We made the decision back in 2006 t...

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