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Recipes | CTV News at 5

CTV is helping you decide ‘What’s For Dinner,’ with easy to make and affordable meal ideas.

Every Wednesday at 5 p.m., we’ll share a recipe crafted by Chef Alain Bosse, the Kilted Chef, featuring food and beverages manufactured in Atlantic Canada and available at local retailers.

Check back each week for your meal inspiration and Chef Alain’s step-by-step instructions.

Brought to you by Food & Beverage Atlantic, celebrating local food and beverage processing companies. 

Smoked Paprika Potato Village Greek Salad with WP Griffin 

Serves 2

  •  1 tray of WP Griffin Smoked Paprika Potato Cuisine


  1. Place tray in the microwave for 6 minutes, let rest for 2 minutes.
  2. Carefully remove the film and transfer to a medium size bowl.
  3. Toss potatoes with butter and the smoked paprika seasoning packet.
  4. Cool and add to the Greek salad served, with seared Halibut.

Village Greek Salad

  • 1 orange pepper, chopped
  • 12 cherry tomatoes, halved
  • 1 English cucumber, cubed
  • ½ red onion, julienned
  • 12 to 16 Kalamata black olives
  • ½ cup feta cheese, crumbled
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 2 garlic cloves
  • 1 tbsp oregano
  • 1 ½ tsp basil
  • 1 tsp coarse sea salt
  •  ½ tsp black pepper


  1. In a large serving bowl, toss peppers, tomatoes, cucumbers, onions, and black olives.
  2. In a mason jar, mix olive oil, red wine vinegar, oregano, basil, salt, and pepper.
  3. Shake well, add, and toss gently until incorporated into the salad.
  4. Finish salad with crumbled feta, then give it a final toss and refrigerate for 1 hour.
  5. Gently re-toss and serve.

Pan-Seared Halibut

  • 2 x 6oz halibut filets
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. In a medium frying pan, bring oil to shimmer and sear all sides of the halibut for 2 minutes.
  2. Place in a 400°F pre-heated oven cook till the halibut reaches 165°F, approx. 10 min.
  3. Place on top of salad.

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