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Makes 3 - 4 Servings
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Maple-Marinated Whitefish with Cranberry Salsa

Contributed by: News Canada

From Anita Stewart Food Critic and Author of The Flavours of Canada

Celebrate Canada Day 2 (NC) - It began in 2003 with what I named The World's Longest Barbecue and loosely called "Canada Day 2" in support of our beef industry. Since then, it has taken on the status of a tradition where Canadians gather at their grills on the first Saturday of August, toss great local foods onto their barbecues and share their stories on the specially-created website

The Flavours of Canada
On this one day, we have an unequalled chance to see culinary Canada in action --an extraordinary, almost voyeuristic, look into the kitchens and lives of real Canadians who, at the grass roots of our nation, care deeply about our agricultural community and those who put the food onto our tables.

So join our party. Log on, tell me your stories, spread the word, challenge your friends and, on August 4th, let's celebrate this magnificent country of ours. As one participant wrote "Go Canada Go!" It's just that simple.

The commercial fishery for whitefish spans much of northern Canada. Fresh from the lakes, it's one of the most delicious fish on our national menu. This recipe can also be used for salmon.


  • 60 mL canola oil 1/4 cup
  • 60 mL apple cider vinegar 1/4 cup
  • 30 mL maple syrup 2 Tbsp
  • 759 g whitefish fillets 1 1/2 lbs
  • salt, as needed

Cranberry Salsa:

  • 250 mL cranberries, chopped 1 cup
  • 60 mL red onion, minced 1/4 cup
  • 30 mL maple syrup 2 Tbsp
  • 15 mL cider vinegar 1 Tbsp
  • 2 mL hot pepper, minced 1/2 tsp
  • 30 mL fresh basil, shredded 2 Tbsp
  • Canola oil, as needed for grilling


Whisk together oil, vinegar and maple syrup. Pour over whitefish, cover and refrigerate for 1 hour, turning once or twice.

Make the salsa by mixing cranberries, red onion, maple syrup, cider vinegar and hot pepper. Let stand at room temperature for 1 hour.

Before cooking rub barbecue grill well with canola oil. Preheat to medium.

Remove fish from marinade, sprinkle lightly with salt and grill 8 to 10 minutes per inch (2.5 cm) thickness. Garnish with fresh basil; serve salsa on the side.

(Adapted from The Ontario Harvest Cookbook by Julia Aitken & Anita Stewart, Macmillan Canada, 1996)

Serving Size: Makes 3 - 4 Servings



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