Pan-Seared Redfish with Quinoa and Roasted Vegetables

At Collège Montmorency in Laval, local sourcing is an integral part of the training in Techniques de diététique et en Gestion d’un établissement de restauration. Students learn to cook and plan menus using local ingredients, with a practical and sustainable approach. This Québec redfish recipe, developed by Chef Aymeric Pillaud, chef-instructor at the College, reflects this philosophy. Caught in the Gulf of St. Lawrence, this deep-water fish is growing in popularity and becoming more widely available. Recognizable by its red skin and large eyes, redfish is valued in the kitchen for its lean white fillets, with a delicate, flaky texture and mild flavor that lends itself to various cooking methods. Here, it is featured in a simple preparation that demonstrates how Québec ingredients can be easily incorporated into flavorful, well-balanced dishes.