RECIPES
So, you brought a bunch of fish home from Alaska and now you ask yourself "What do I do with it?" These recipes are here to encourage you to try a few of our favorites and most of all not to let any of your Alaskan catch go to waste!!
Halibut Alyeska
This is the quickest, most simple recipe with a delicious flavor!
2 lbs. halibut (or any other white fish, rockfish, ling cod or yellow eye)
1 c. Mayonnaise
1 c. sour cream
1/4 c. diced onions
1/2 tsp. dill weed
1/2 tsp. thyme
1 c. grated cheddar cheese
Preheat oven to 350 degrees. Cut fish into serving size pieces about 1/2 in. thick. Spray 9x13 pan with non-stick spray. Mix mayonnaise, sour cream and onions and spread over fish pieces. Sprinkle with dill weed and thyme. Bake about 15 minutes, sprinkle with grated cheese. Bake another 5 minutes. To check fish for doneness poke with a fork to see if it flakes.
The best hint for cooking fish is not to overcook it!! Cook just until done (fish will flake) not a minute past, for the perfect texture.
Alaska Halibut Lasagna
6 Tbs. butter or margarine, divided
1 ½ lbs. halibut steaks, cut into 1 inch cubes
2 garlic cloves, minced
¾ tsp. dried thyme
1/3 C. all-purpose flour
½ tsp. salt
1 ½ C. chicken broth
1 C. whipping cream
8 oz. lasagna noodles, cooked and drained
2 C. shredded Swiss cheese
Minced fresh parsley, optional
In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to skillet. Stir in four and salt until smooth, cook and stir until golden brown. Gradually add broth and cream. Bring to a boil, cook and stir 2 minutes until thickened. In a greased 13x9x2 in. baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired.
** Ling Cod and Yellow eye rockfish also work well with this recipe.
Soy Ginger Glazed Salmon
1 C. soy sauce
¾ C. brown sugar
2 tsp. fresh chopped ginger (or 1tsp. dried)
2 Tbs. Mirin wine or sherry (Mirin is found in the Asian section of the grocery store)
Preheat oven to 350
To make the soy ginger glaze, bring all ingredients, except the salmon, to a boil in a saucepan. Stir just until sugar has dissolved, then reserve to cool.
Season the salmon filets with salt and pepper. Drizzle generously with soy ginger glaze 15 minutes before baking.
Bake the salmon for 15 to 20 minutes
Serve over rice
Halibut with Mango Salsa
2 ripe mango
¼ c. chopped red bell pepper
¼ c. chopped onion
¼ c. chopped tomato
2 tsp. lime juice
salt and pepper to taste
2 tsp. basil
1 Tbls. chopped cilantro
ground chili pepper to taste ( however spicy you like)
2 lbs. halibut or rockfish
olive oil
Preheat oven to 400 degrees.
Place halibut in a baking dish and spread with enough olive oil to cover fish. (This helps seal in the moisture) Add salt and pepper to taste. Cover with foil and bake for 15- 20 minutes, depending on thickness of fish.
Combine all ingredients above to make salsa and set aside.
Remove fish from oven when cooked. On stove, heat a skillet until hot. Sear each side of fish in the skillet and place salsa in skillet just until heated. (It works best to heat one serving at a time and put directly on the dinner plate)
** This is a big hit with anyone we serve it to!!