Tag: Fish

Alaska Cod Burger with Spicy Slaw

IMG_2552

A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

IMG_2699

Serve.

IMG_2552

Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

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

 

Alaska Smoked Salmon Dip

Ingredients

1 cup of smoked salmon* skin removed and chunked

8 ounces cream cheese softened

6  ounces of sour cream

2 T mayonaise

1 t lemon juice

2 T shallots  fine chop

1 T capers

1/2 t Tabasco®

Fresh ground pepper

Directions

Combine cream cheese, sour cream, mayonaise, lemon juice, and Tabasco®. Add salmon, shallots, and capers  and mix until combined.  Season and serve with baguettes or rosemary crackers.

* I like Sockeye smoked traditional or peppered. 

Alaska Halibut Fish Sticks

Ingredients

2 pounds of halibut*

8 T butter melted in small bowl

2 cup Ritz or Town crackers crushed

3/4 cup Parmesan cheese grated

1 t Italian Seasoning

1  t salt

1 t pepper

1/8 t cayenne(optional)

Directions

Heat oven to 400º Aluminum foil cooking sheets

Mix crushed crackers, Parmesan, and seasonings in large rimmed bowl.

Skin and dry the halibut. Cut halibut into 3/4 wide pieces. Dip into butter and then coat with cracker Parmesan mixture. Press the coating firmly onto the fish. Place on baking rack place on baking sheet and do not crowd. Bake 15-20 minutes until fish flakes and crust is golden brown. Remove and serve. Maybe served with lemon garlic mayonaise sauce or tartar sauce.

Note:
If you like heat add 1/8 t of cayenne. We enjoyed our fresh caught halibut and salmon last night. Halibut fish sticks and curry honey glazed salmon with grilled asparagus, potato salad, and for dessert fresh raspberries with lime sorbet.

*If halibut is too expensive cod can be substituted

 

Alaska Halibut Shrimp Curry

Ingredients

2 limes

1 pound Alaskan halibut skinned 1 1/2 inch chunks

10 ounces large uncooked shrimp deveined cut in half

1 T peanut oil

1 cup shallots chopped

2 garlic cloves minced

1 red pepper rough chopped

2 T fresh grated ginger

3 T Thai Kitchen red curry paste

1 can coconut milk

1 t Siracha sauce

1 T fish sauce nam pla or Nucor nam

Salt and pepper

1/3 cup fresh cilantro chopped

1/4 cup Thai basil chopped

Directions

Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.

Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.

Alaska Salmon, Caper & Asparagus Pasta

In the sping and summer when salmon are running, one way to enjoy fresh salmon is a simple pasta dish with salmon, asparagus, and cappers.  This is a neasy recipe for a large crowd.

Ingredients

2 pounds Sockeye (red) salmon, pin bones removed

1 tablespoon brown sugar

1/2 teaspoon salmon rub

1/4 teaspoon lemon pepper seasoning

1 pound fettuccine

2 bottles clam juice *

1 shallot diced

6 cloves garlic minced

2 pounds asparagus broken into roughly 2 inch pieces

6 tablespoons capers

3 tablespoons fresh chopped marjoram

2 carrots ribbon sliced

1/2 cup shredded parmesan cheese

Salt and pepper

Directions

Heat oven to 400 degrees F.

Place salmon on foil lined cookie sheet. Dry the filet and remove pin bones.  We use Wustoff fish bone pliers or Global fish bone tweezers.

Sprinkle filets with brown sugar, salmon rub, and lemon pepper. Bake in oven 4 minutes per half inch thickness. Do not over bake the salmon. Remove and let rest for 5 minutes. Break into large pieces; do not flake into small pieces.

Bring to boil 6 quarts of salted water. Add fettuccine and cook to al dente–about 8 to 9 minutes. Drain and add to pasta sauce. (Al dente pasta is firm and has a slight chew.  Do not overcook the pasta since it will cook a little more when mixed at the end.)

Heat olive oil in large skillet (13 or 14 inch) over medium high heat. Add garlic and shallot and then cook for 1 to 2 minutes.

Add asparagus and 1 bottle of clam juice and cook for about 4 minutes until the asparagus is bright green. The total cooking time depends on the asparagus thickness.

Combine pasta, salmon, capers, second bottle of clam juice, marjoram, salt, and pepper. Toss all ingredients. Add carrot ribbons and Parmesan. Gently toss again to finish.

Serve.

*Vegetable broth can be used as substitute.

Alaska Salmon Halibut Burgers

Ingredients

1 pound Sockeye(red)salmon, skin and pin bones removed

1/2 pound  halibut skin removed

4 tablespoons Dijon mustard

2 tablespoons mayonaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper

1 shallot chopped

1 1/4 cup panko

Salt and pepper

1/4 cup olive oil or grape seed oil.

Directions

Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.

Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat  oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown  or 3 to 4  minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.

*Pretzel buns or Brioche are favorites.