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| | Halibut Parmesan Recipe |
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| Ingredients:
Halibut fillets, cut up into serving size pieces
1 tablespoon per serving piece of flour to coat fish
Salt and pepper to taste
2 eggs
3/4 cup grated sourdough bread crumbs
1/4 cup grated fresh Parmesan cheese
Instructions:
Roll the fillets in the flour to coat them, dip into beaten eggs and then coat with crumb and cheese mixture. Place on a lightly greased cookie sheet and bake in hot 400 degree oven for 10 to 15 minutes. The fish is done when an instant reading thermometer reads 120 degrees in the thickest part, or when fish flakes easily. Place on your fish platter and surround with lemon wedges. Serve with seafood sauce. | | |
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| | Salmon Helenka Recipe |
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| Ingredients:
2 tbs cooking oil
2-3 cloves minced garlic
1 tbs lemon juice
2 tbs Dijon mustard
2 tsp dried sweet basil
1/2 tsp salt
1/2 tsp pepper
2 lbs salmon fillets or trout, or similar textured fish
Instructions:
It sounds a little unusual, perhaps even risky, but it's a sure fire, never miss, odds on favorite of everyone who tries it. Especially the cook because its both easy and quick.
Mix first seven ingredients together in small bowl. Spread mixture over fillets (serving sized pieces) laid out on tin foil on a baking sheet. (Tip: use tin foil because fish does not stick then to your baking sheet making clean up easy.) Use all the mixture. If you have time, let fish stand for 30-60 minutes to absorb flavor although its not necessary.
Bake at 450 degrees for about 10 minutes per inch of thickness until fish tests done. Fish should flake easily with fork, but still be noticeable moist but consistent color throughout. | | |
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| | Scallops Nicoise Recipe |
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| Ingredients:
1 stick butter
1 1/2 pounds fresh scallops
2 ripe tomatoes, cut in wedges
1 handful of ripe olives, halved
2 tablespoons chopped parsley
2 cloves garlic, minced
6 lettuce leaves
Instructions:
Melt butter in a saute' pan. Over medium heat, saute' scallops for approximately 2 minutes or until almost cooked. Add tomatoes, olives, parsley and garlic. Stir together all ingredients to blend. Do not overcook.
Serve warm over a leaf of lettuce. | | |
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| | Barbecued Salmon or Halibut Recipe |
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| Ingredients:
2/3 cup brown sugar
Juice of 1 lemon
1/4 cup soy sauce
1 cup butter or margarine
1/2 lb. Per person king or coho salmon or halibut, filleted or steaked
Instructions:
Heat in saucepan until dissolved and blended: brown sugar, lemon juice, soy sauce and butter. Place fish on grill over hot coals, cover, baste with sauce 2-3 times during cooking. When barbecuing filleted salmon, cook with skin on, skin side down and do not turn. Steaks may need to be turned. Grill until done, about 10-15 minutes. To test for doneness, place an instant reading thermometer in the thickest part of the flesh, 120 degrees is done. Or, flake apart, and when flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges.
Leftovers are great in sandwiches, or blended with sour cream, mayonnaise and dill as a cracker dip. I like to add to the hot coals some alder chips soaked in water a few minutes before grilling in order to get a more smoked flavor. | | |
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| | Ginger Steamed Sablefish Recipe |
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| Ingredients:
Sablefish fillets
Japanese soy sauce
Dry white vinegar
Just a little sugar
Place on top:
Julienned fresh ginger
Thinly sliced green onions
Instructions:
Place sablefish fillets skin side down in a shallow baking pan.Sprinkle fish, in this order, with: soy sauce, vinegar and sugar.
Cover pan tightly with foil and bake in a hot 400 degree oven, until 130 degrees on an instant reading thermometer. Drain out juices and thicken with cornstarch to serve on the side, as a sauce.
Serve with rice and stir fry vegetables. | | |
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| Halibut Caddy Ganty Recipe |
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| Ingredients:
2 lb. Halibut, fresh or defrosted
white wine to cover
sourdough bread crumbs
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped onions
Paprika
Instructions:
Our most frequently requested recipe. Sally Lesh, founder of Gustavus Inn, collected this recipe - "A neighbor brought it in to me one day written exactly as her husband had written it, as it was told to him by a fisherman from Pelican, Alaska, who got it from Caddy Gany herself."
Take two pounds of filleted halibut cut into pieces approximately 1" thick and 3" x 3" and put into a bowl, lightly salting and pouring wine over each layer until the fish is all in. Cover the fillets, cover and set in a cool place to marinate for two hours.
Drain the fillets and pat dry with paper towel or cloth, then roll in dry bread crumbs (we used dried homemade sourdough bread and grind the crumbs in the grater of our mixer). Place the crumbed fillets in a single layer in a lightly buttered baking dish which can be brought to the table, and cover with the following topping:
Mix sour cream, mayonnaise and chopped onions and spread thickly on top of the fillets in the baking dish, smoothing it out to the edges so the fish is covered completely. Sprinkle the top with paprika and bake at 350 degrees for 20-30 minutes or until light brown and bubbly and an instant reading thermometer reads 125 degrees in the thickest part. Serve at once. | | |
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| | Cornmeal Catfish Recipe |
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| Ingredients:
Pan Fried with Cucumber Yogurt Coulis, Pineapple Salsa and Couscous
Prepare the coulis, salsa and couscous first, then cook the catfish at the last moment before serving.
Catfish:
4 6-ounce portions catfish
8 ounces cornmeal
Heat saute pan with clarified butter. Dredge catfish in cornmeal and saute until golden brown on each side. Approximate cooking time is 4 minutes.
Cucumber-Yogurt Coulis:
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and seeded
1/2 tablespoon minced garlic
1/2 tablespoon chopped shallot
1/2 tablespoon chopped parsley
Add all ingredients to food processor and pulse for 5 seconds. Chill.
Salsa:
1/2 cup diced pineapple
1 tablespoon chopped red onion
1 tablespoon chopped green onion
1/2 tablespoon chopped cilantro
Combine all ingredients.
Couscous:
1 3/4 cup chicken stock
1 cup couscous
1 tablespoon each finely diced carrot, celery, onion, red and yellow bell pepper
1 tablespoon finely chopped mint
Instructions:
Bring stock to a boil. Add finely diced vegetables and simmer for 3 minutes. Add couscous, stir and cover. Turn off flame and let sit for 10 minutes. Add mint and fluff with fork.
To assemble, spoon some of the cucumber-yogurt sauce on the plate and place one serving of catfish on top. Top with some salsa, and serve with the couscous. | | |
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| | Shrimp and Wild Rice Recipe |
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| Ingredients:
3 to 4 cups shrimp (cooked and peeled)
1 6-ounce box Uncle Ben's long grain and wild rice
1 can cream of chicken soup
1 small can drained mushrooms
Chopped celery
Chopped onion
Chopped bell pepper
3/4 stick margarine
Crumbled Ritz crackers
Instructions:
Cook rice as directed.
Saute onion, bell pepper and celery in margarine.
Mix all ingredients well and spread into a flat 2-quart (9x13) baking dish.
Cover with crumbled Ritz crackers.
Bake until bubbly at 350 degrees.
Serve with salad. | | |
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| Timbale de Fruits de Mer Recipe |
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Ingredients:
1 pound scallops
1 pound shrimp, peeled
3 shallots, minced
1/4 cup dry vermouth or sherry
2 cups water
Thyme
Bay leaf
Parsley
1 onion
Salt and pepper
1 pound fillet of flounder or sole
3 tablespoons all-purpose flour
3 tablespoons butter
Lemon juice
1/2 cup heavy cream
Instructions:
Marinate the scallops and shrimp with the vermouth and minced shallots.
In a casserole dish, prepare a "fumet" with water, thyme, bay leaf, parsley, onion, salt, and pepper. Bring to a boil and simmer a few minutes.
Poach the scallops and shrimp (adding the "marinade" to the casserole), and the fillet of flounder for 6 to 7 minutes. Turn off the heat.
In a pan, prepare a "roux" with the flour and butter and start a sauce with the liquid from the casserole.
Beat the lemon juice and cream into the sauce..
Transfer the fish from the casserole into the sauce. Bring to a boil.
Serve right away as is or as a sauce on a cheese souffle. Bon Appetit! | | |
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| | Grilled Rainbow Trout Recipe |
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| Ingredients:
4 to 5 ounces Rainbow trout with pinbones removed
4 teaspoons capers, crushed and minced
4 teaspoons whipped unsalted butter
8 sprigs of fresh dill
Salt and pepper to taste
4 fresh steamed grape leaves
Sauce:
Yellow tomato coulis with papaya
2 roasted yellow tomatoes (medium)
1 teaspoon roasted garlic
3 1/2 tablespoons peeled and seeded papaya (very ripe)
Instructions:
Bring the unsalted butter to room temperature, then fork mix in the capers, salt and pepper.
Apply evenly, but not liberally, to the top of each trout filet.
Add two sprigs of dill to the top of each of the buttered filets.
Wrap each filet tightly with the wine poached grape leaves, then refrigerate for approximately half an hour.
Pan roast two medium yellow tomatoes in a light amount of olive oil until lightly browned. Remove skin and seeds.
Repeat the process with the garlic.
Puree the sauce ingredients together in a blender, then refrigerate.
On a pre-heated grill, mark off the trout filets approximately 4 minutes on each side or until meat is tender and flaky.
Present the filets flattered with grape leaves butterflied open and naped with the sauce. | | |
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| | Grilled Sea Scallops Recipe |
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| Ingredients:
3 pounds fresh jumbo sea scallops
1 tablespoon lemon juice
2 ounces sun dried tomatoes
4 tablespoons minced shallots
3 ounces boursin cheese
5 ounces heavy whipping cream
Salt and pepper to taste
2 tablespoons olive oil
Instructions:
Julienne-cut the sun dried tomatoes.
Add olive oil to a hot skillet and saute the shallots and julienne sun dried tomatoes until the shallots are translucent.
Add the heavy cream and boursin cheese.
Add salt and pepper as needed and reduce sauce until thickened. Remove from heat.
Toss the scallops with the olive oil, lemon juice, and alt and pepper.
Grill the scallops until the centers are no longer translucent.
Place the sauce on the bottom of each plate and top it with the grilled scallops.
A further option would be to toss fresh angel hair with the sauce. | | |
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| Lemon Thyme Salmon Fillet Recipe |
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Ingredients:
1/2 cup chopped fresh Italian parsley
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 Tbsp dried, crumbled
2 tsp grated lemon peel
2 garlic cloves, sliced
1/2 tsp salt
2 1/2 cups fresh white breadcrumbs
3-4 lbs of salmon fillet
5 Tbsp butter, melted
Frozen Puff Pastry sheets (10x15 size preferred)
Herb mayonnaise (recipe follows)
Herb Mayonnaise:
Makes about 1 1/2 cups
1/3 cup minced fresh Italian parsley
1/3 cup minced fresh cilantro, or 1/4 teaspoon dried, crumbled
1/4 cup minced green onions
1/4 tsp freshly ground black pepper
2 Tbsp red wine vinegar
1/8 tsp cayenne pepper
1 garlic clove, minced
1/2 tsp minced fresh oregano
1 cup mayonnaise
Instructions:
Preheat oven to 350 degrees F. Process parsley, Parmesan, thyme, lemon peel, garlic and salt in food processor until finely chopped. Stir mixture with breadcrumbs in a metal bowl. (May be prepared ahead and kept refrigerated). Rinse and pat salmon dry. Using tweezers or needle nose pliers, remove all bones. Butter shallow glass baking dish. Place salmon in it skin side down. Brush with butter. Cover with breadcrumb mixture. Bake fish until opaque in center, about 20 minutes. Cool salmon in refrigerator at least 1 hour.
Meanwhile, thaw three 10 x 15 puff pastry sheets according to instructions (smaller sheets can be combined and rolled to size). When salmon has cooled, remove skin and underlying dark flesh, then split the fillet lengthwise into two long pieces (about 1 1/2 to 2 inches wide). Cut pieces of pastry sheet an appropriate size, then invert each piece of fillet on one and close sheet around it, overlapping 1/2 inch or so. Pinch ends closed, then brush with a wash made from an egg yolk, 1 Tbsp water, 1 Tbsp milk and a pinch of salt. Place each "fillet en croute", seam side down on a greased pastry sheet. (You may keep these in the refrigerator, removing them 30 minutes prior to baking.) Bake in a pre-heated 450 degree oven until nicely puffed and brown (about 10 minutes).
Rest about 15 minutes, then serve 2 to 2 1/2 inch long slices with a dollop of herb mayonnaise on the side.
Herb Mayonnaise:
Combine all ingredients except mayonnaise in small bowl. Cover and let stand at room temperature at least 30 minutes or overnight. Stir in mayonnaise. Cover and refrigerate.
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| Pumpkin Seed Crusted Trout Recipe |
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| Ingredients:
Sauce:
4-6 ripe tomatoes, cut in half
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup olive oil
Salt & pepper
2 cups Zinfandel, reduced to 1/4 cup
Trout:
2 boneless, skinless trout filets per person
Flour
Eggs beaten with a little milk
Chopped pepitas (roasted pumpkin seeds chopped in a food processor)
Olive oil
Instructions:
Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside.
Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time.
Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish. | | |
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| Salmon Stuffed Halibut Recipe |
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Ingredients:
Salmon Stuffing:
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
1/2 lb. of cooked Salmon (flaked)
1/4 cup dry bread crumbs
1 teaspoon grated lemon peel
1/4 teaspoon salt
Dash of pepper
Sauce:
1 1/2 lb. of Halibut fillets (halved)
1/8 teaspoon paprika
2 tablespoons of butter
1 1/2 tablespoons of flour
1/4 teaspoon of salt
Dash of pepper and paprika
3/4 cup half & half
1/4 cup white wine
Instructions:
Salmon Stuffing Preparation: Saute onion and celery in 2 tablespoons of butter, stir in cooked salmon, bread crumbs, lemon peel, 1/4 teaspoon of salt and dash of pepper.
Halibut Preparation: Place one of the halved Halibut fillets in a buttered baking dish, sprinkle it with 1/8 teaspoon of paprika, and then spread the salmon stuffing evenly over the top of the base fillet. Place the remaining Halibut fillet on top of the salmon stuffing. Cover the dish and bake at 425 degrees for 20-25 minutes.
Cream/White Wine Sauce: In a small sauce pan, melt 2 tablespoons of butter, stir in flour, a dash of pepper, a dash of paprika, half & half, and white wine. Stir until thickened.
Serving Instructions: Remove baked Salmon Stuffed Halibut from the oven and portion. Ladle cream/white wine sauce over Halibut and serve. | | |
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| PAN-SEARED ALASKA SALMON WITH ORANGE VINAIGRETTE | | - 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
- 1 cup orange juice
- 1-1/2 tbsp. red onion, minced
- 1-1/2 tbsp. lime juice
- 1 tsp. Honey-Dijon mustard
- 1 tsp. chili powder
- 1/2 cup fat free Italian salad dressing
- 4 tsp. fresh cilantro, chopped
- 1 tbsp. olive oil
- salt and pepper, to taste
Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies. Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings. | |
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SEAFOOD LINGUINE 3 tablespoons olive oil
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tablespoon all purpose flour
1/2 teaspoon ground coriander
3 tablespoons dry white wine
1 cup whipping cream
8 ounces uncooked shrimp, peeled, deveined
8 ounces bay scallops
3 tablespoons chopped fresh parsley
12 ounces linguine, freshly cooked
 Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.
Serves 4.
Bon Appétit |
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