The Sobo Cookbook

Recipes from the Tofino Restaurant at the End of the Canadian Road

Sept, 2015: SoBo Cookbook wins a Taste Canada Award

Read more about the Taste Canada Award here.

April, 2015: SoBo is proud to have been nominated for a 2015 BC Book Award: the prestigious Bill Duthie Booksellers' Choice Award through the BC Book Prizes.

SOBO Cookbook

Review Excerpt

“Doesn't Get Much Better”

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

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.

Lisa makes Killer Fish Tacos on CTV Morning Live

"SoBo Restaurant should be on your list of places to eat."

Feature Review in Canadian Living

"Not surprisingly everything I made was really delicious!"

Making Ceviche on Global News

"When you walk in there, it feels like the food is made with love."