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Kirk's Seared Canadian Trout with a Grapefruit, Green Apple, & Horseradish Cream Slaw


  • Canadian trout
  • Green Apples
  • Grapefruit
  • Horseradish cream
  • Mayonaise
  • Black Sesame seeds


  1. Season trout, in a hot pan sear trout hourly on one side. Trout should remain rare on one side.
  2. Slice green apples into ¼ x ¼ matchsticks. Peel and segment grapefruit, cutting each segment into 3 pieces.
  3. Mix mayo with horseradish cream and mix with the apple – use only enough to bind.
  4. Dress plates with a small amount of the slaw and place a couple of slices of seared trout. Sprinkle with black sesame seeds.

Seared Marlin with avocado cream, citrus salad and hot chili oil.

Avocado Cream:

  • 1 avocado
  • 1 cup creme fraiche
  • Juice of 2 limes
  • Salt and Pepper to taste

Puree until smooth


  • 2 Marlin Steaks
  • Olive Oil
  • Salt and Pepper
Meanwhile, heat up saute pan until hot
sear marlin on either side until desired doneness (1 minute each side for rare)
Remove from pan and let rest 1 minute before cutting into slices
Allow to cool

Chili Oil:

  • 1 tbsp Chili Flakes
  • 1/2 cup Canola or lightly flavoured Olive Oil
In sauce pan, heat chili flakes with oil on medium high
Simmer until oil is orange
remove from heat and strain oil from flakes into bowl
Let cool before using

Citrus Salad:

  • Grapefruit and Orange Segment
  • Grapefruit and Orange Juice
  • Olive Oil
  • Salt & Pepper
  • Leaf of chose (baby romaine, arugula, watercress...)

Segment grapefruit and orange
reserve juices into bowl while segmenting
Use some to toss with lettuce/arugula etc. as well as a small touch of olive oil, salt and pepper


Spoon avocado cream onto plate and spread out with back of spoon
Place seared marlin on top
Top with Citrus Salad
Drizzle over Hot Chili Oil

Thursday, February 21, 2013