Okanagan Honey Glazed Sablefish
SERVES 4 PPL
24 OZ		FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS)
2 TBSP		KOSHER SALT
2 TBSP		SUGAR
2 CUPS		WATER
3 TBSP		ARLOS HONEY
1 TBSP		APPLE CIDER VINEGAR
1 TBSP		VEGETABLE OIL
1 BUNCH		RAINBOW OR SWISS CHARD (STEMS REMOVED)
1 TBSP		UNSALTED BUTTER
TT		SALT
TT		PEPPER
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
GLAZE OVER THE FISH. ALLOW GLAZE TO SOAK FOR 15 MINUTES
5. PREHEAT OVEN TO 375 DEGREES. REMOVE SABLEFISH FROM SHALLOW
PAN AND PLACE IN A NON-STICK ROASTING PAN.
6. BAKE FISH FOR 15 MINUTES OR UNTIL IT FLAKES
7. REMOVE FROM OVEN AND DRIZZLE THE REMAING AMOUNT OF GLAZE OVER
THE FISH
8. SAUTEE THE CHARD LEAVES IN THE UNSALTED BUTTER UNTIL WILTED.
SEASON WITH SALT AND PEPPER
9. PLACE AN EQUAL AMOUNT OF CHARD ON FOUR PLATES, AND PLACE THE
SABLEFISH ON TOP OF THE CHARD
10. BON APPETIT

WHAT CANADIAN WINES PAIR BEST WITH OYSTERS?

WHAT CANADIAN WINES PAIR BEST WITH OYSTERS?

For Immediate Release

(Osoyoos, BC, March 5, 2013) – A Canadian wide oyster wine pairing competition sponsored by EAT Magazine, Walnut Beach Resort and Codfathers Seafood Market has become part of the line-up for the second annual Oliver Osoyoos Oyster Wine Festival taking place April 17-21, 2013.

 “Canada has some of the best oysters in the world,” comments Gary Hynes, Editor EAT Magazine. “We also make some of the best wines. So, it’s a natural to put them together. Canadian oysters and wine – what could be better?”  

For the inaugural competition there are eight categories to submit entries including: Sparkling, Sauvignon Blanc, Unoaked Chardonnay, Oaked Chardonnay, Pinot Gris, Pinot Blanc and Pinot Noir and wine must be produced with 100% Canadian grapes as well as a Wild Card category where the alcoholic beverage submitted must be made with 100% Canadian product. Deadline to enter submissions is April 4, 2013, entry forms and entry rules can be downloaded off of the Oliver Osoyoos Oyster Wine Festival website at www.oooysterfestival.com.

The competition hosts are pleased to welcome a fantastic slate of judges who will determine this years’ competition winners. Judges include Rhys Pender, Master of Wine and owner of www.wineplus.ca; Mark Filatow, Sommelier and Chef www.waterfrontrestaurant.ca and Canadian Culinary Championships British Columbia winner and finale competitor;  Audrey Surrao, WSET certified and co-owner www.raudz.com; Cassandra Anderton, www.goodlifevancouver.com and Brad Cooper, Okanagan winemaker.

The Oliver/Osoyoos Oyster Festival was created to showcase the sustainable oysters produced by the farmers and guilds of the nearby West Coast together with the award-winning wines of the Oliver Osoyoos Winery Association. Even oysters need a day in the sun! For more information on the festival visit online at: www.oooysterfestival.com or follow on twitter at twitter.com/cdnoysterwine.

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For more information contact:
Christina Ferreira, competition coordinator                                          Oliver Osoyoos Oyster Festival                 
christina@impactevents.ca                                                                         www.oooysterfestival.com/
ph: 250.469.1958                                                                                              twitter.com/cdnoysterwine