1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine (pinot grigio or sauvignon blanc)
1 1/4 cups water or fish stock
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless halibut
1 pound firm king salmon, skinned and pinned
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined
1 lemon, zested and juiced
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1. Heat oil in a large stockpot over medium heat. Cook onion, peppers and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
2. Add crushed tomatoes and their juice, white wine, water, lemon juice and clam juice; bring to a simmer.
3. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
4. Remove pot from heat. Stir in parsley and lemon zest. Season with salt and pepper.
5. Serve with steamed red potatoes ,buttered spaghetti noodles or crusty garlic bread.
Wild Alaskan Halibut Chowder
2 pounds cubed wild Alaskan halibut
1 small can clams (reserve 1/2 the juice)
1 cup diced celery
1 cup diced onion
2 cups chicken stock
2 cups heavy cream
2 teaspoons dill
2 cups diced red potatoes
salt & pepper to taste
1/4 cup diced bacon
1 cup cooked, drained spinach
Heat vegetable oil in a heavy stock pot on medium heat. Add onions and celery, cool until softened (about 5 minutes). Add chicken stock, potatoes and dill. Bring to a slight boil, then reduce heat to simmer. Add cream. Add salt and pepper to taste. Return to simmer but do not boil. Add bacon and spinach. Add wild Alaskan halibut to chowder and continue to simmer for about three minutes. Empty can of clams and juice into soup and remove from heat. Let sit three to five minutes, then serve.
Ale-Infused Alaskan Crab Legs
3 bottles of your favorite ale
3 lemons cut in half
1 head garlic, split in half
3 pounds Alaska King Crab Legs, split
Drawn butter for serving
Add beer, lemons, and garlic to a large stockpot with a steamer insert and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until the crab is cooked. Arrange on a platter with sliced lemons and serve with drawn butter.
Alaska Smoked Salmon Frittata
1/3 cup thickened cream
Â¼ cup grated parmesan cheese
1 Tablespoon chopped chives
2 Tablespoons finely chopped parsley
Smoked Alaska Salmon thinly sliced
Chunky Salsa (optional)
Preheat oven to 170 degrees. Lightly grease four holes in a 1-cup capacity muffin pan. In a large bowl, whisk eggs and combine with cream and parmesan cheese. Add salt and cracked black pepper, chives and parsley and combine well. Divide smoked salmon between the prepared holes, lining the base and sides of each one. Pour in the egg mixture. Bake frittatas for 20 minutes or until firm and golden. Remove from the pan. Serve warm with chunky salsa.
Baja-Alaska Halibut Sandwich
4 Alaska halibut fillets (4 to 6 oz. each), fresh or thawed
Kosher salt and black pepper to taste
1 Tbl ground cumin, divided
1/3 C olive oil
3 Tbl fresh lime juice
1 Â½ Tbl minced garlic
1 C regular or low-fat mayonnaise
2 Tbl sweet pickle relish
1 Tbl Dijon-style mustard
1 tsp cracked black pepper
4 Ciabatta sandwich rolls, split
Â½ C roasted poblano chilies, peeled, seeded and chopped
8 slices tomato
1 C cilantro leaves
Marinade: Season Alaska halibut fillets with kosher salt, black pepper and 2 tsp cumin; place in a 9 x 13 pan. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn halibut to coat all sides. Cover and refrigerate 30 minutes before cooking.
Cumin Tartar Sauce: In small mixing bowl, blend mayonnaise, relish, mustard, 1 tsp cumin and pepper. Cover and refrigerate until served.
Heat a ridged stove-top grill pan over medium-high heat. Remove halibut fillets from marinade; place on heated pan and cook uncovered 3 to 4 minutes until browned. To keep fish from sticking, occasionally shake pan. Turn fillets and cook until fish is opaque throughout, about 4 minutes. Grill (or toast) cut side of rolls until golden. Spread each roll with 2 Tbl tartar sauce. Layer with 2 Tbl roasted chilies, a halibut portion, 2 tomato slices, and Â¼ cup cilantro leaves; cover with roll tops.
Thai Coconut Alaska Salmon Chowder
1 Â½ pounds Alaska Salmon fillets
Thai seasoning mix
4 tablespoons extra virgin olive oil
3-4 cloves fresh garlic, finely chopped
1 C yellow onion, chopped
1 C celery, chopped
4 C fish stock or vegetable or chicken broth
3 C Yukon Gold potatoes, chopped into bite-sized pieces
1 Â½ cups butter, melted (use extra virgin olive oil as a heart healthy option to butter)
2 tablespoons paprika
2 teaspoons cayenne pepper
1 Â½ teaspoons ground white pepper
1 Â½ teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
In a bowl, mix together seasonings. Heat a large cast iron skillet over high heat for about 8 minutes. Two options for cooking:
– Dip fish into melted butter (or olive oil), and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour 1 tablespoon of butter or olive oil over the fish and cook for 2 minutes or until fish flakes easily with a fork.
– Use seasonings as a rub. Rub the fillets with the seasonings. Pour butter (or olive oil) into the hot skillet. Place fillets into the skillet and cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn fish over and cook 2 more minutes or until fish flakes easily with a fork.
Grilled Asian Salmon w/ sauteed spinach and couscous
1 filleted side of salmon about 3-3 Â½ pounds
1 Alder or Cedar plank 7 X 12 or 9 X 12 depending on the size of the salmon
Â½ cup rice vinegar
Â½ cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
Â½ teaspoon freshly ground black pepper
3 garlic cloves, minced
Â½ teaspoon red pepper flakes (optional)
1 lemon, thinly sliced
1 Â¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
Immerse and soak the Alder or Cedar grill plank in water 1 hour and then drain. Heat one side of the grill to high heat. Combine vinegar and next seven ingredients in a large zip-top plastic bag; seal. Shake to combine. Add salmon; seal. Marinate in refrigerator 30 minutes, turning once.
Place wood plank on grill rack over high heat and grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily with a fork. Sprinkle with onions and sesame seeds. You can serve salmon on the plank or remove carefully to a serving dish.
Grilled Halibut with Spice Rub, Roasted Chilies and Tomatillo Salsa
3 C finely diced tomatillos (10-12)
6-8 roasted green chilies (canned okay)
1 T minced garlic
2/3 C finely diced red onion
Green Tobasco to taste (Â½-Â¾ tsp)
1/3 C lime juice
1 C finely chopped fresh cilantro
Salt and pepper to taste
Halibut or other white fish (one piece per serving)
Olive oil for coating fish and grill
Salsa: Dice and roast tomatillos and red onion into uniform pieces. Place into bowl with minced garlic, salt and pepper. Let sit at room temperature for one hour. Add hot sauce and lime juice to taste. Wash cilantro, spin dry and finely chop. Add to tomato and onion mix. Let sit at least 20 minutes or more before serving.
Anaheim Chilies: Remove stems, cut lengthwise and remove seeds and inner membrane. Grill chilies on high, skin-side down until nearly all skin is blistered and brown. Remove skin. Place in bowl and cover with foil to let steam 15 minutes. Peel skin. Caution: Keep hands and fingers away from eyes until washed.
Fish: To prevent fish from sticking, rub grill grate with olive oil. Turn grill on and preheat to high. Carefully add oil again just before placing halibut. Dry halibut then use one hand to rub with olive oil, the other to coat with rubbing spices. Rubs such as âHalibut Cove Fish Rubâ can be purchased at the Waterfall Resort General Store or from your local specialty market.
Place halibut on an oiled grill at an angle. Lower heat to medium high. Cook 3-4 minutes, check grill marks by lifting corner. To create a criss-cross grill pattern, rotate fish 45 degrees and cook another 3 minutes. Carefully turn fish over and cook 4-5 minutes more on second side. Donât overcook; fish typically needs 10 minutes total cooking time, less if itâs thin.
Serve hot with refreshing Tomatillo Salsa on top.
Seared Black Sea Bass w/ Smoky Maple Rub and Feta Salad
3-6 tablespoons extra-virgin olive oil
2 six ounce black sea bass fillets with skin
Smoky Maple Fish Rub or rub of your choice
2 to 3 cups bitter greens (radicchio, chiffonade and endive)
Â½ cup diced fennel
Â¼ small red onion, thinly sliced
Â¼ ruby red grapefruit, juiced
2 tablespoons pitted kalamata olives slivered
1 ruby red grapefruit, segmented (fresh or bottled)
1/3 cup crumbled feta cheese
Remove fish from refrigerator 10-15 minutes prior to prep. Pat skin dry and season both sides with a smoky maple fish rub or any dry fish rub. (This rub – and others – can be purchased at Waterfall Resortâs General Store.) Carefully press the rub into the fish.
Put greens, fennel and red onions in bowl and dress with olive oil and grapefruit juice, season with salt. Toss in olive slivers and grapefruit segments. Divide salad onto 2 plates and sprinkle with feta. Lean a fish fillet on salad. Enjoy!
Black Sea Bass Cooking Tips If you like to bake or grill whole fish, the black sea bass is one of the best for this. The firm flesh also makes it great for soups and chowders.
Spicy Herb-Grilled Salmon Steaks
1/2 cup basil leaves
1/3 cup mint leaves
3 tablespoons minced seeded jalapeno pepper
2 tablespoons white vinegar
2 Â½ teaspoons minced peeled fresh ginger
1 teaspoon sugar
2 teaspoons fish sauce
2 garlic cloves, chopped
4 (6 ounce) salmon steaks (about 1 inch thick)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped fresh basil
4 lime wedges
Combine the first 8 ingredients in blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and black pepper. Place the fish on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over fish, and garnish with chopped basil and the lime wedges.
Salmon Burgers with Creamy Dill Sauce
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska smoked salmon
1 egg slightly beaten
Â¼ cup finely chopped onion
Â¼ cup thick barbecue sauce
1 cup fresh bread crumbs (about 2 slices of bread)
4 cheese slices, if desired
Creamy Dill Sauce:
1/3 C light or reduced fat sour cream
3 T mayonnaise or salad dressing
3/4 tsp dried dill weed
Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. Add egg, onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth. Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled perforated grill rack. Set 4 to 5 inches from heat. Cook 4 to 5 minutes per side. Add lettuce, tomato, and cheese if desired.
For Dill Sauce, cream three items together, refrigerate one hour or more. Spoon or squeeze mixture using pastry bag onto burgers. Serve on hearty hamburger buns or foccacia.
Spring Greens with Salmon and Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled ginger root
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
In a food processor or blender, process the vinaigrette ingredients until smooth. Put the salad, except the salmon, on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.
Alaska King Crab and Feta Bake
2 and 1/4 pounds Alaska King Crab legs, thawed or frozen
1 can (29 oz.) tomato sauce or diced tomatoes in juice
6 oz. crumbled feta cheese, divided
2 Tablespoons dried Greek oregano, divided
6 Greek pita flatbreads (7 inches each)
1/3 cup olive oil
1 Tablespoon minced garlic
Rinse frozen Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs in refrigerator to thaw overnight. Using kitchen shears, cut the shells open and remove crab meat from shells. Chop or shred meat.
Heat oven to 425 degrees F. Blend crab meat, tomato sauce, half of the feta cheese, and all but 1 teaspoon oregano. Portion 2/3 cup crab sauce mixture into each of six (8 oz.) ramekins or custard cups. Top each ramekin with 1 tablespoon feta cheese; sprinkle remaining teaspoon oregano over feta cups. Transfer cups to baking sheet and cook for 10 to 15 minutes or until mixture is bubbly.
While crab is baking, grill or pan-fry flat breads over medium heat. Blend olive oil and garlic, and brush on grilled flat breads; cut into 8 wedges. Let guests spoon or dip crab bake onto flat bread wedges.
Smoked Canned Salmon Mousse with Dill Sauce
Butter or mayonnaise for greasing mold
1 envelope unflavored gelatin
Â¼ cup cold water and Â½ cup boiling water for gelatin
Â½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon grated onion
2-4 drops hot sauce
Â½ teaspoon paprika
1 teaspoon salt
2 cups canned salmon
2 tablespoons capers drained
1 cup whipped cream
1 bunch parsley, washed and dried
Pan: Fish Mold, non-stick Bundt pan, or individual molds
1 English cucumber, peeled, grated, and drained for 1 hour
1 cup sour cream
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon salt
2/3 cup fresh dill, finely chopped
Grease a 6-cup fish mold, non-stick Bundt pan, or individual quiche molds with butter or mayonnaise. Soften the gelatin in Â¼ cup cold water. Add Â½ cup boiling water and stir well, until the gelatin has dissolved and let mixture cool. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight. Unmold on plate covered with butter lettuce and lemon slices and decorate with parsley. Place a cup of Dill Sauce on the side with a spoon or if you are using individual molds place a dollop of Dill Sauce on top of each mousse.
To make the dill sauce: Combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour. This Dill Sauce is also terrific with poached or grilled salmon!
Spiced Oven-Roasted Salmon Steaks or Fillet
4 Wild Alaska Salmon steaks 1-inch thick or 1 two pound Wild Alaska King Salmon fillet
Olive Oil to coat steaks
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon dry green peppercorns
Â½ teaspoon whole fennel seed
Sea salt or kosher salt
Combine cumin, coriander, fennel and peppercorns in a non-stick pan and toast over medium heat until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with olive oil, season with salt, then liberally grind or lightly press toasted seeds on both sides of steaks.
Preheat oven to 375 degrees. Place heavy foil on a cookie sheet and oil slightly. Place salmon on foil and place pan on the middle oven rack. Roast in oven for 10 minutes per inch thickness of salmon or until it begins to flake when tested with a sharp knife. Using wide spatulas, lift the salmon from the foil onto a warmed serving platter. If using a fillet, cut into portions. Plate to serve or keep on the serving platter and garnish with lemons and parsley. Optional: Add a teaspoon of butter to the top of each steak or fillet.
Grilled Halibut with Lavender and Cilantro Garlic Butter
4 (6 ounce) fillets halibut
1 lime, cut into wedges
Salt and pepper to taste
3 cloves garlic, coarsely chopped
Â½ cup chopped fresh cilantro
Â¼ cup culinary lavender buds
1 tablespoon fresh lime juice
2 tablespoon butter
1 tablespoon olive oil
Preheat grill for high heat. Squeeze juice from lime wedges over fish fillets, then season with salt and pepper. Grill fish fillets for 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.
Butter Sauce: Heat oil in skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, remaining lime juice, lavender and cilantro. Serve fish with butter sauce.
Alaskan Salmon & Halibut Ceviche with Lime Mango Sauce
1/2 lb. Alaskan king salmon, 1/2 inch diced
1/2 lb. halibut (or snapper), 1/2 inch diced
1/2 lb. shrimp, chopped
Juice from 6 limes, 2 lemons, and 1 orange
3 medium size tomatoes, diced
1 red onion, diced small
2 green onions, chopped
1/2 white onion, diced small
2 hot peppers de-veined and cut in half (no seeds)
1 green pepper, diced small
1 clove garlic, minced
1 TBL fresh cilantro, chopped
Salt and pepper to taste
Lime Mango Sauce Ingredients:
2 mangos, skinned and diced
1 jalapeno, minced
1/4 C mustard
1″ fresh ginger, minced
1/2 C lime juice
1 tsp. salt
1/2 tsp. white pepper
1 C rice vinegar
1/2 tsp. allspice, ground
In a bowl, combine all the ingredients for ceviche. Cover and place in refrigerator. Gently stir ceviche every 2 hours. After first 2 hours, remove hot peppers. Let set for about 8 hours before serving.
Meanwhile, mix all ingredients for lime mango sauce in a blender. Blend for 1 minute. Pour in bowl, cover and chill in refrigerator. Top the ceviche with the lime mango sauce right before serving with tortilla chips.
Smoky Grilled Alaskan Crab Legs
3 lbs Alaska King or Dungeness crab legs
2 tbsp extra virgin olive oil
Juice of 1 fresh lemon
1/4 tsp liquid smoke
1 tsp paprika
1/2 tsp sea salt
1/4 tsp white pepper
1/2 tsp thyme
1 tsp fresh parsley, chopped
1 tsp fresh sage, chopped
Soak wood chips (alder, cedar, apple, etc.) for 30 minutes, drain and add to coals of grill. Preheat grill to medium-high heat (450Â°F). Mix lemon juice, liquid smoke, herbs and seasonings into olive oil. Rinse crab legs under cold running water, pat dry and lay them on a large sheet of 15 inch heavy duty foil. Brush crab legs with seasoned olive oil. Lay second sheet of heavy duty foil over crab legs. Thoroughly crimp edges of both sheets together to seal foil, leaving room for heat circulation inside. Slide on to grill and cook for 3-4 minutes (fresh or thawed crab legs) or 8-10 minutes (frozen crab legs) until internal temperature reaches 145Â°F. Serve immediately.
Grilled Salmon with Tomato and Basil
1 whole wild Alaskan salmon fillet with skin on, about 1Â½ lbs
3 cloves garlic, finely chopped
1 tsp kosher salt
1 tbsp extra virgin olive oil
Non-stick cooking spray
1/3 cup and 1/4 cup fresh basil, sliced and divided
3 plum or roma tomatoes, sliced
salt and pepper to taste
Preheat grill to medium. Mash chopped garlic and kosher salt together on a cutting board using the flat of a chef’s knife or a spoon until the combination forms a thick paste. Transfer garlic paste to a small bowl, add olive oil, and mix. Coat a suitable length of aluminum foil with cooking spray. Place the salmon fillet skin side down on the foil, then spread the garlic paste on top of the salmon. Sprinkle with the 1/3 cup of sliced basil, lay sliced tomatoes on top (for an extra touch, overlap them to look like fish scales), and add salt and pepper to taste. Place salmon and foil on the grill and cook until the fish flakes easily, about 10-12 minutes. Use two large spatulas to transfer the salmon from the foil to a serving platter, and garnish with the remaining 1/4 cup of sliced basil. Makes 4 servings at approximately 250 calories each.
2 Cloves Black Garlic (Black Garlic has twice the anti-oxidants of regular garlic)
1 small Orange (juiced)
1 Tbsp. Orange Zest
2 Tbsp. Olive Oil
Dash of Sea Salt and Ground White Pepper
Fresh Cilantro, Chopped (for topping)
Heat olive oil in a large skillet over medium-high heat. Add in black garlic. In a bowl, combine Balsamic vinegar, orange zest, freshly squeezed orange juice, sea salt and white pepper. Marinate both sides of the halibut steaks in the Balsamic mixture. Place steaks in the heated skillet and cook for 10 minutes (5 minutes for each side) or until fish flakes with a fork. Serve warm topped with chopped cilantro and lemon wedges.
Old Fashioned Smoked Salmon Soup
2 Tblsp. Butter
1 Carrot, finely chopped
1/2 Cup Celery (mostly leaves), chopped
2 6.5 oz cans
2 Cups Chicken Broth
2 Cups Half & Half
1/4 Cup Corn Starch mixed with 1/4 Cup water (slurry)
Dash of salt and pepper
Soup Crackers of Fresh Bread
Melt butter in a medium to large saucepan on stove top set to medium-high heat. Add carrot, celery and onion, then saute until tender (about 5 minutes). Add the Smoked King Salmon to the pan and mix thoroughly. Stir in the chicken broth, half & half, salt and pepper. Bring to a near boil, then keep it simmering. Slowly pour in the corn starch / water mixture, stirring, until soup thickens. Simmer for another 5 minutes. Serve warm with crackers or fresh bread.
Light-Style Alaska Salmon Croquettes
(courtesy of Alaska Seafood Marketing Institute)
2 6.5 Oz. Cans Alaska Salmon
1/4 Cup + 2 Tblsp. Fat Free or Low Fat Mayonnaise, Divided
1/4 Cup Dry Bread Crumbs
1/4 Cup Chopped Green Onions
1 Egg White
1 Tblsp. Lemon Juice
1 Tblsp. Cajun, Creole OR Blackened Seasoning Mix OR Seasoned Salt
2 Tblsp. Butter OR Margarine
1 Tsp. Dijon-Style Mustard
In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well. Shape into four 1/2 inch thick patties. Melt butter in a large non-stick skillet over medium heat until hot. Add salmon croquettes; cook 3-4 minutes per side or until golden brown. Meanwhile, combine remaining 2 Tbsp. mayonnaise and mustard. Serve sauce and lemon wedges with croquettes.
Baked Version: Place patties on spray-coated baking sheet. Bake at 425Â° for 15 minutes, turning after 8 minutes.
Grilled Salmon with Teriyaki Marinade
(from the kitchen of Colleen Cockrell)
1 lb Salmon fillet with skin on
5 cloves garlic, minced
1 Cup light soy sauce
Â½ Cup brown sugar
1-Â½ Tblsp. fresh ginger, grated
1 Tsp. fresh squeezed lemon juice
Mix all ingredients except salmon together, then pour in a flat glass dish.Â Add salmon and marinate for 30 minutes.Â Remove salmon from marinade and place flesh side down on charcoal grill for 3 minutes to mark.Â Turn to other side and grill approximately 4-5 more minutes until internal temperature reaches 145 degrees.Â Baste with marinade just prior to removing from grill.Â Place fish on platter, then garnish with fresh parsley and lemon wedges.
Grilled Coho Alaska Salmon
1 Coho salmon fillet with skin on
2 Tblsp. Butter, diced
2 Tbsp. Brown sugar
Â½ C Vermouth
Salt and Pepper to taste
Foil to cover bottom of Salmon
Heat BBQ Grill to medium high. Place Salmon fillet, skin down, on top of foil. Turn up edges of foil. Salt and Pepper top of fish. Sprinkle brown sugar evenly over the Salmon. Place butter on top of sugar. Pick up foil with Salmon and put on the middle of BBQ grill. Put Vermouth around fillet. Lastly, squeeze lemon over Coho Salmon. Close lid and grill until Salmon flakes. I generally use a total cooking time of 10 minutes per 1 inch thickness of your fillet. Serve immediately.
Baked Snapper with Tapinade
6 â 5oz. Snapper fillets skinned and boned
3 eggs beaten
1 Cup All-purpose flour
3 Tblsp. Canola oil
1 Cup Whole Kalamata olives
1 Cup Green olives
Â½ Cup Capers with juice
1-1/2 Tblsp. Lemon juice
1 oz. Anchovies
1/8 Cup Shallots
Â¼ Cup Chopped parsley
Salt and Pepper to taste
Preheat oven to 350. Heat skillet over medium heat. Dredge Snapper in flour, then dip in eggs. Pour oil in skillet. Place Snapper fillets in hot skillet and turn after 1 minute. Cook 1 more minute and place on baking sheet. Combine all tapenade ingredients in a food processor and pulse for 1 minute until items are chopped and well mixed together. Top snapper with tapenade and finish cooking in oven for 6-8 minutes. Serve immediately.