A creamy and comforting classic with a salty twist.
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Morgan Wilson of Trios Bistro in Toronto likes Moroccan marinade with branzini (or catfish or mahi mahi); the firm-textured fish pairs perfectly with deep, exotic flavours.
Chef Jason Townes, from Ryan Duffy’s in Halifax, serves wild-caught Pacific salmon with adobo marinade. Strong-flavoured salmon can handle a piquant sauce well.