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Seafood Recipes
Below is a small selection of seafood recipies. Check back often, as we are always adding more!
| Dungeness Crab and Wild Mushroom Chowder
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Serves: 8
Prep Time: 1 hour
Ingredients:
1 pound Yukon Gold or other thin-skinned potatoes, peeled and cut into 1/2-inch dice
1 pound mixed fresh wild mushrooms such as chanterelles, oysters, and/or shiitakes
1 Tablespoon butter
4 ounces bacon (about 4 slices), chopped
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
1/3 cup all-purpose flour
4 cups chicken broth
1-1/2 cups whipping cream
1/4 cup dry sherry
1 Tablespoon Worcestershire
1 teaspoon minced fresh thyme leaves
1 pound shelled cooked Alaska Dungeness crab
Salt
Fresh-ground pepper
Directions:
1. In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
2. Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
3. Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
4. Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
5. Gently stir in potatoes, mushrooms, and crab. Add salt and pepper to taste and cook until heated through.
NOTES: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms in step 2. Substitute the mushroom-soaking liquid for one cup of the chicken broth in step 4, pouring it in carefully, leaving the sediment behind.
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| Halibut Parmesan
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2 1/2 lbs. halibut fillets
3 tbsp each flour and yellow cornmeal
1/2 tsp. each garlic salt and dry mustard
1/4 tsp. each dry rosemary leaves and pepper
3 tbsp. melted butter
3 tbsp. milk paprika
1/4 to 1/3 cup grated parmesan cheese lemon wedges
Directions:
Mix flour, cornmeal, garlic salt, mustard, rosemary and pepper.
Dip fish in milk, drain briefly, then roll in coating mixture to cover evenly. Arrange fish in baking dish and cover with melted butter. Sprinkle fish lightly with paprika and half of the grated parmesan cheese. Bake at 350 degrees until fish flakes easily.
Halfway through baking time, turn fish over; sprinkle lightly with paprika and the remaining parmesan cheese. Garnish with a lemon wedge. Serves four.
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| Salmon with Gnocchi and Roasted Red Pepper
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Serves: 4
Ingredients:
1/2 cup roasted red bell pepper
1 cup grated Parmesan cheese, divided
1 Tablespoon cornstarch
1/4 to 1/2 whole jalapeöo pepper, chopped
1 teaspoon minced garlic
1/4 cup chopped cilantro
1 cup chicken broth
1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon lemon-pepper seasoning
Directions:
In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeöo, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.
Cook gnocchi according to package directions; keep warm.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.
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| Seared Scallops with Romesco on Potato Chips
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Serves: 8
Prep Time: 1 hour
Ingredients:
1/4 cup almonds
12 ounces firm-ripe Roma tomatoes, cored
1 thick slice (1 oz.) firm-textured French bread, toasted
1/2 cup drained canned roasted red peppers
1/4 cup coarsely chopped Italian parsley
2 Tablespoons sherry vinegar or red wine vinegar
2 teaspoons hot paprika
2 cloves garlic, peeled
About 1/2 teaspoon salt
1/4 cup plus 1 Tablespoon extra-virgin olive oil
1-1/2 pounds Alaska Scallops (about 1-1/2 inches wide)
Fresh-ground black pepper
1 Tablespoon butter
Thick-cut or baked potato chips
Directions:
1. Preheat oven to 400ºF. Put almonds and tomatoes in separate baking pans. Bake almonds until slightly darker, 8 to 10 minutes, and tomatoes until skins begin to split and shrivel, 15 to 18 minutes.
2. Pour almonds into the bowl of a food processor. Tear bread into chunks and add to bowl. Whirl until finely ground.
3. Cut tomatoes in half and add to processor, along with roasted red peppers, parsley, vinegar, paprika, garlic, and 1/2 teaspoon salt. Whirl until mixture is smooth. With motor running, slowly pour in 1/4 cup olive oil and whirl until incorporated. Taste, and add more salt if desired. Scrape romesco into a bowl.
4. Rinse scallops and gently pat dry. Sprinkle lightly all over with salt and pepper. In a 10- to 12-inch frying pan over medium-high heat, melt butter with remaining tablespoon olive oil. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut one to test), about 8 minutes total; keep heat high enough to evaporate juices released from scallops.
5. Arrange as many potato chips as you have scallops on a platter. Top each with a scallop, then a dollop of romesco. Serve immediately. Save remaining Romesco to use with pan-roasted Alaska Halibut or as a dip for Alaska Prawns.
NOTES: Lays makes great thick-cut potato chips, and Kettle has a new baked chip out that works well; just pick out the flattest chips in the bag to use. This recipe makes more romesco than youll need for the scallops (less is hard to make). The leftover sauce would be great with Alaska Cod or Halibut.
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| Succulent Dilled Alaska Halibut
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Serves: 4
Prep Time: 5
Ingredients:
1/2 cup onion, chopped
1/4 cup butter, melted
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
1 Tablespoon fresh parsley or 1 teaspoon dried parsley
1 teaspoon horseradish
1-1/2 teaspoons fresh dill weed or _ teaspoon dried dill weed
1/8 teaspoon natural hickory liquid smoke
1 Alaska Halibut fillet (1 to 2 lbs.) or 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or
frozen
1 sheet (12"x18") aluminum foil
Directions:
Preheat grill to medium-high heat.
Microwave onions in 2 Tablespoons water in covered microwaveable dish about 2 minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish, dill weed and liquid smoke; set aside.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut on foil sheet; bend up edges to make a 2" lip around fish. Pierce halibut with fork several times; pour sauce over fish. (Note: For best results with frozen fish, cook halibut 4 minutes before adding sauce.)
Place halibut and foil on grill and cook, covered and vented, 30 to 40 minutes for large frozen halibut fillet or 15 to 25 minutes for fresh/thawed fish. Cook smaller steaks/fillets about 20 minutes for frozen halibut OR 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Also great with Alaska Salmon!
Recipe By:
Gary and Pam Emery
Longview, WA
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| Smoked Salmon
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First you will need a brine or cure. The amounts we use here should be sufficient for about 3 salmon that have been filleted.
4 cups brown sugar
2 cups pure salt
6 tblspoons pepper
2 tblspoons cayenne
4 tbls garlic powder
Directions:
Cut fillets into pieces. One fillet could be cut in half or thirds. Find a large roasting pan and lay out a layer of the fillets skin side down. Cover the fillets with the brine you made, about a 1/8 to 1/4 inch layer. Add the next layer of fish and do the same. Cover the dish with foil and place in a cool spot or the refrigerator. Let stand overnight. Next, remove the fish fom the baking dish and rinse thoroghly with fresh cold water. Allow the salmon to air dry on a dry rack until a glace forms and the fillet looks dry. At this time you are ready to smoke your creation. Using exotic woods can add to the flavor of your smoked salmon , but it is recommended that you smoke your fillets throughly and that some time during the smoking process your smoker should be at 175 degrees for at least a 1/2 hour. From that point the dryness of your creation is a matter of taste. The commercial smokers in most fishing stores are fine for this process, either the electric or gas fired type. A Weber type grill works fine also providing you watch the heat and keep it low.
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