Firecracker Ovenbaked Salmon(Sockeye)

Alaskan Sockeye or red salmon in an Asian marinade that greets the tastebuds with spice and heat.

Ingredients

Salmon filet 12 ounces

Serves 4

4 T soy sauce

3 T crusher red pepper flakes¹

1 t ground ginger

3 garlic cloves minced

3 green onions chopped

1 T brown sugar

1 t hot sauce²

2 T balsamic vinegar

3 T sesame oil

1/3 C peaniut oil

Directions

Heat oven to 410° F  Cover medium size baking pan in aluminum foil.

Placed salmon in gallon Ziploc™ bag.

Mix all ingredients together in small bowl.

Pour over the fish and marinate 4 hours skin side up in refrigerator.

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Remove salmon from bag and place in prepared foil covered pan including the marinade.³

Bake 12-15 minutes or until fish flakes with a fork.

Serve with rice and a green salad.

Foot notes:

1. Reduce pepper flakes to 2T if less heat is desired

2. Delete hot sauce if less heat is desired.

3. Maybe baked without the marinade.

Blackened Cod Tacos

Fish tacos are a family favorite. We like blackend instead of batter fried fish. We traditionally grill our fish. The slaw is crisp and seasoned to compliment the fish. Crema adds acidity and creaminess. Blackened fish with crunchy slaw nestled in a soft corn taco shell is irresistible.

Ingredients

1 1/2 poundcod filets sliced into 1 inch pieces

2 T canola oil

Blacken Seasoning

1 T smoked paprika

1 t cumin

1 T garlic powder

1 T onion powder

2 t thyme

1 t cayenne pepper

1 t salt

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Slaw*

1/2 head of red cabbage shredded

1/4 head green cabbage shredded

6 T cilantro chopped

1/3 C chopped onion

1/2 Serrano chili diced

Dressing

1/2 C mayonnaise

2 t cumin

3 T cilantro chopped

1 T shallot diced

1/2 lime juiced

Salt and pepper to taste

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Crema

1/2.C crema / sour cream*

2 T lime juice

1 t chopped shallot

1/2 Serrano diced/optional

2 T  cilantro chopped

3 T mayonnaise

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Directions

Heat grill to 375-400º F   8-10 tacos

In small bowl combine blackened seasoning ingredients.* Lightly oil grill pan. Using pastry brush lightly oil one side of fish and sprinkle on blackened seasoning. Turn over and oil  season other side. Place on grill and cook about 2-3 minutes per side. Remove.

Slaw

Mix slaw dressing Ingredients in small bowl.

In medium bowl add shredded cabbage , cilantro, onion, and chili. Toss and add dressing and mix. Let marinate 30-45 minutes

Crema

Mix ingredients together in small bowl and marinates for 30 minutes. Place in serving dish.

Wrap 8-10 taco shells  in foil and place on top shelf of grill to heat.

Assemble

Place taco on serving dish and add slaw and fish and top with slaw. Drizzle taco with crema. Serve with rice and Mexican black beads. Redand/or green salsas and hot sauce on the side,

Notes

*Crema is sold in loca Mexican groceries and in Safeway/Carrs stores.

*Chopped radish can also be added.

* If you want to use premixed seasoning ;Paul Prodhomme has a blackened seasoning for fish.

We are more heavy handed with chilis.

We have access to fresh fish regularly. We use this recipe for salmon, halibut, cod, and rock fish.

 

 

 

 

 

My Bouillabaisse

Ingredients

3 T olive oil

1 onion diced

2 celery ribs diced

1 carrot diced

1 large fennel bulb fronds removed and thin sliced

1 leek white part diced

4 garlic cloves minced

3/4 t red pepper flakes

1 t marjoram chopped

1 t thyme chopped

2 T tomato paste

14.5 ounce can plum tomatoes

1 C dry white wine

1 pound Yukon Gold potatoes cubed

6 C fish stock

2 bay leaves

Pinch of saffron

1 1/2 pound halibut cubed

1/2 pound  shrimp

1 pound clams

1 pound mussels washed and de bearded 

1/2 pound scallops

1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*

Directions

Serves 8-10

Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes.  Add red pepper flakes and potatoes. Cook  until potatoes are  tender about 10 minutes.

Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.

Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.

Serve  in large bowls.*

Notes:

*I like the red king more than the golden crab

*I substitute more white fish also in place of the crab.

* I don’t make Rouille

 To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.

 

 

 

 

Almond Crusted Dover Sole Recipe

Ingredients

8 Dover Sole filets

1 egg beaten

1/2 cup panko

1/2 cup almonds chopped

1/3 cup Parmesan cheese shredded

2 t thyme

1 t salt

1/2 t pepper

4 T olive oil

2 T butter

Lemon slices

Directions

Oven warmed to 170 and shut off prior to frying sole.

Add 1 T water to beaten egg and set aside. Chop the almonds to small chunks in mini-food processor. Add chopped almonds, panko, Parmesan, thyme, salt, and pepper in large rimmed dish and combine.

Dip sole in egg wash and then in panko almond mix. Firmly pat mix to fish and place on wire rack.

Heat 2 T olive oil and 1 T butter on medium high heat in large skillet. When hot add 4 fillets and cook about about 2 minutes per side. Remove to serving platter and place in pre- warmed oven. Wipe skillet with paper towel then add remaining olive oil and butter, bring up to heat. Add 4 pieces of sole, cook about  2 minutes per side. Remove to platter and serve with lemon slices.

Note: Sole filets can be very small so I serve 2 per person. A hot skillet prevents the breading from absorbing oil during frying stage

Serves 4