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Mahi Mahi with A Hawaiian Fruit Salsa
mahi mahi filets
½ cup fresh pineapple, cubed
1 papaya, 1 avocado, 1 mango, all cubed
3 tbsp lime juice
2 tbsp chopped parsley
1 tbsp chopped & drained caned jalapenos
2 tbsp brown sugar
2 tbsp roasted pine nuts
salt & pepper, to taste
1 tbsp chopped capers (optional)
1 tsp chopped ginger

Mix all ingredients together and place in the fridge for an hour. Serve over grilled Mahi Mahi. You can also serve the salsa over chicken, pork, or as a dip for tortilla chips.

Shrimp in a Sweet Hot Chili Sauce
½ dozen shrimp, peeled and de-veined
1 clove minced garlic
1 tbsp extra virgin olive oil
1 tbsp Asian hot chili sauce
1/4 cup dry white wine
1 tsp sesame seeds
Pepper & salt, to taste
1 tbsp fresh chopped parsley
2 tbsp honey

Heat the oil in a skillet. Add the shrimp and cook it over medium heat for 1 minute. Add garlic, hot chili sauce & honey. Cook for 15 seconds, add sesame seeds, parsley & wine. Reduce till slightly thickened. Pepper and salt to taste.

Christmas Baccala
8 oz. baccala, cut up in 2 inch strips
½ cup celery
½ cup onions
4 cloves garlic
1/4 teaspoon chili pepper
2 cups tomato sauce
2 bay leaves
½ cup dry wine
¼ cup olive oil
pepper to taste
Soak baccala in water for four days, changing water every 12 hours.

Pour olive oil into a pot and add celery, onion, garlic, chilli pepper and bay leaves. Saute all for three minutes, stirring constantly. Add white wine and cook for about one minute. Add tomato sauce. Add cut up fish and bring to a boil. Cover with lid and turn heat to low. Cook for thirty minutes, stirring gently from time to time. Turn off heat, keep covered and let it relax for 15 minutes.

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