Recipes from Chef
Grilled Coho
Ingredients

1 Coho fillet with skin on
2 Tblsp. Butter, diced
2 Tbsp. Brown sugar
½ Lemon
½ C Vermouth

Salt & Pepper to taste
Foil to cover bottom of Salmon
Assembly:
Heat BBQ Grill to medium high. Place 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. Close lid and grill until salmon flakes. I generally use a total cooking time of 10 minutes per, 1 inch thickness of your fillet.
Baked Snapper with Tapinade
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. Top Snapper with Tapinade and finish cooking in oven about 6-8 minutes.
Tapinade Assembly:

6 – 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
½ Cup Capers with juice
1-1/2 Tblsp. Lemon juice
1 oz. Anchovies
1/8 Cup Shallots
¼ Cup Chopped parsley
Salt & Pepper to taste

Combine all ingredients in a food processor and pulse for 1 minute until items are chopped and well mixed together

In the early 1900’s, Waterfall was the largest salmon packing plant on the west coast of Prince of Wales Island. Like most canneries in Alaska, this remote operation on the Ulloa Channel was a complete, self- sufficient, temporary community. When the season was over, all but a few workers departed until the next summer’s migration.

More History
“For the last 17 years, Waterfall Resort
has been our incentive/business destination of choice.”
-Rich de Frank,
Ford Motor Co.
“Waterfall Resort is one of those special places that words could never adequately describe.”
-Bob Morris,
American Express

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