Review Excerpt

Even if you can't resist a promising-sounding new cookbook: when was the last time you took one look, plunked down into a chair, and READ it right through from page 1? Lisa Ahier's SoBo Cookbook will have you doing that. And not just for the 100-odd fresh, fresh takes on what you can do with produce, seafood, poultry and dessert makings. Double-page colour photos pull you into where she lives and cooks, where Canada's Atlantic-to-Pacific highway ends in sandy surfing beaches with islands and parkland as far as the eye can see...
    –Read the full review on Amazon.ca

Sample Recipe: Killer Fish Tacos

• Fresh Fruit Salsa (see page 107 in the cookbook)
• 1 lb wild salmon, boneless and skinless
• 1 lb halibut, boneless and skinless
• 1 Tblsp salt
• 1/2 cup olive oil
• 1 cup small-diced red onion (about 1 onion)
• 1/2 cup puréed canned cipotle chilies in adobo sauce
• 16 crispy hard taco shells
• Serves 8

Prepare the fresh fruit salsa (see page 107). Cut the salmon and halibut into 1-inch cubes and season with the salt.

Heat the oil in a large frying pan over medium - high heat. Add the onion and sauté for 2 to 3 minutes, until just cooked. Add the chipotle chilies and sauté for 2 to 3 minutes. Remove from the heat.

Fill the taco shells halfway with the fish mixture, then top with the salsa.