FISH RECIPES & SEAFOOD RECIPES

Salmon Recipe: Garlic Butter Salmon in Foil

Ingredients •1 ¼ pound salmon •2 tablespoons lemon juice •2 cloves garlic, minced •3 tablespoons melted butter •1/2 teaspoon salt •¼ teaspoon black pepper •¼ teaspoon oregano •¼ crushed red pepper •1 tablespoon chopped parsley, for garnishing

Directions

1.Preheat oven to 375 degrees F. Line a baking sheet with foil. The piece of foil should be big enough to fold over and seal the fish.

2.In a small bowl, add lemon juice, garlic and melted butter. Whisk everything together.

3.Place salmon onto prepared baking sheet. 4.Pour the butter mixture over the salmon.

5.Season with salt, pepper, oregano, and red pepper flakes.

6.Fold the sides of the foil over the salmon. Make sure it is well sealed so the sauce does not leak.

7.Place into oven and bake until cooked for about 20-25 minutes. (Baking time may vary slightly due to thickness of fish and your oven.) 8.Open the foil and broil the fish for 2-3 minutes. Please, be careful not to burn the fish.

9.Remove from the oven. Using a spoon pour some of the butter sauce left in the foil onto the salmon before serve. Then, garnish it with parsley. 10.Serve it with veggies, salad, rice or quinoa.

1.Baking time may vary slightly due to thickness of fish and your oven. Check the salmon every 5 mins after the cooking time.

2.The salmon can also be wrapped in parchment paper.

Pan-Seared Marinated Halibut Fillets

Ingredients 6 tablespoons olive oil 3 small garlic cloves, peeled and minced 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons lemon juice 4 6-ounce halibut fillets, skin removed 1 tablespoon light olive oil or vegetable oil Chopped parsley, for garnish, optional

Preparation

Step 1 In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

Step 2 In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before.

Step 3 Garnish with parsley, if desired, and serve.

Panko Crusted Oven Fried Rockfish Fillets

Baked Fish Recipes

Ingredients Fish • 2 rockfish fillets 3/4" to 1" at their thickest point • 2 TBSP of olive or coconut oil for frying Flour Dredge • 1/3 cup flour • 1/2 tsp salt • 1/2 tsp pepper Egg Wash • 1 egg • 2 TBSP milk Panko Crust • 1/2 cup panko bread crumbs • 3 TBSP grated parmesan cheese • 1 tsp of Old Bay Seasoning or Northwest Salmon

Seasoning Instructions

1. Place a 10" oven safe skillet into the oven and preheat to 425 degrees.

Set up the dredging assembly line:

1. Whisk together the the flour, salt and pepper, and pour onto a large plate.

2. Whisk together the egg and milk in a bowl with a wide bottom.

3. Whisk together the panko, seasoning blend, and parmesan cheese. Pour onto a large plate.

Prep the fish:

1. Check the fish fillets for any bones and remove as necessary. 2.Dredge first first in the flour, shaking off any excess.

3. Dip fish into the egg mixture, allowing any excess to drip off.

4. Coat fish in the panko mixture and allow to rest 1 - 2 minutes.

Fry the fish:

1. When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.

2. Cook for 3 - 4 minutes, then carefully flip over.

3. Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.

4. Remove fish from the pan and allow to rest 3 - 5 minutes prior to serving.

HERB-CRUSTED LING COD

Ingredients

•1 cod filet, or other white fish, cut into +/- 6oz portions •1 c Panko** •1 tsp chopped fresh chives •1 tsp chopped fresh parsley •1 tsp chopped fresh basil •1 tsp fennel fronds (optional) •1/2 tsp each salt and pepper •1 T olive oil

Preparation

Preheat oven to 400. In a shallow pan mix the herbs, salt, pepper and panko. Rub each piece of fish with olive oil, then pat the crumb mixture onto the fish. Once all the fish is coated, lightly sprinkle with a pinch more salt and pepper. Heat a nonstick skillet to medium-high. Add a little butter and a little olive oil to the pan, then add the fish. Cook on one side for 2-3 minutes, until coating is deep golden brown. Turn fish and immediately tranfer pan into the oven. Cook fish for 5 minutes, or until the fish feels slightly resistant to your touch. Remove from oven and serve.

**Panko is a Japanese bread crumb that creates a less heavy coating than traditional breadcrumbs

Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade

Tuna Fish Recipes

Ingredients

¼ cup low-sodium soy sauce 2 tablespoons mirin (sweet Japanese rice wine) 1 tablespoon seasoned rice vinegar 1 tablespoon minced or grated fresh ginger 1 teaspoon sugar 1 tablespoon plus 1 teaspoon dark sesame oil 1 ½ pounds albacore steaks

Preparation

Step 1 Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.

Step 2 Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.

Step 3 Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.

GRILLED HALIBUT

Ingredients

2 tablespoons butter, melted
2 tablespoons honey
½ lemon, juiced
2 teaspoons soy sauce
½ teaspoon pepper
2 cloves garlic, minced
1 pound fresh halibut filet

Instructions

In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
Heat a pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.

Tuna Poke Bowl

INGREDIENTS

2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon red pepper flakes
1 pound sushi-grade ahi tuna, cubed
2-3 scallions, thinly sliced
1 avocado
For serving:
Cooked brown rice, at room temperature
Seaweed salad, optional
Pickled ginger, optional

DIRECTIONS

Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.
To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.