Ok, so you have a fish in your bucket and want to find out cooking
recipes or you just want to try some sea food thats a little different.
Either way you will enjoy tasting some of these fine suggestions and
seafood recipes to get your fish from the bucket to the table. If you
have a recipe you'd like to share with others please share it here.
Please Send In Your Recipes Here
Your Menu
A-Wards Alaskan
Halibut Supreme
1 Live Whole Dungeness Crab.
1 cup each of two of the following,
Sour Cream, Plain Yorgurt, or Mayonaise.
1 tablespoon Lemon Juice.
1 Tablespoon Lemon Pepper.
Some Parsley Flakes.
A little Dill seed.
Some chopped Mushrooms.
A 2 to 3 pound Halibut.
Grated Chedder cheese.
Butcher 1 Live Whole Dungeness Crab, Break out of shell and remove
viscera, cook legs and body meat 10-15 minutes in boiling water, let
cool and remove meat. Canned crab meat or canned shrimp make good substitutions
or variations to this.
Combine above crab meat with 1 cup each of two of the following, Sour
Cream, Plain Yorgurt, or Mayonaise creating a paste like mixture. Add
1 tablespoon Lemon Juice, 1 Tablespoon Lemon Pepper, Some Parsley Flakes
and a little Dill seed and some chopped Mushrooms to the paste.
Prepare a 2 to 3 pound HALIBUT roast (1-11/2 inch thick) by placing
it in a baking dish and cutting deep slices with the grain 3/4 inches
apart throughout the roast. Stuff the paste mixture into the slices
and paste the roast all over with the remaining mixture. Grate Chedder
cheese over the entire dish as desired (approximately 1-11/2 cups).
Cover dish for baking.
Bake in oven at approximately 375 degrees for 15 to 20 minutes. When
you are ready to eat please call me and I'll be right there and then
start planning a trip back to Alaska to go fishing with us for more
Halibut.
Serves 6 (or 2 Alaskans)
From Robert, Sandra & Alie WARD
A-WARD CHARTERS
P. O. Box 631 Anchor Point, AK. 99556
(907) 235-7014 bob@awardcharters.com
http://www.awardcharters.com
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Asian style
ocean perch
Great served with any combination of asian style stir fried vegetables.
Fillet of perch skinned.
Some very thinly sliced onion,carrot,celery and red capsicum
1 clove garlic, crushed.
1 teaspoon of grated ginger.
2 table spoons of sweet soy sauce.
1 table spoon of rice wine.
1 cup precooked jasmine rice.
1 teaspoon butter or olive oil.
Fresh parsley to garnish.
Place the fish on to a lightly greased tray and place under a grill
until cooked.
In a small pan,melt the butter or oil gently sauté the garlic and ginger,then
add the other vegetables.
cook very lightly then add the rice wine to deglaze the pan.
add the sweet soy and reheat gently.
Place the fish onto a bed of the jasmine rice and pour the sauce over
the top.
Garnish with the parsley.
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Aussie BBQed
Lime Prawns
20 Green (uncooked ) Prawns (Shrimp in USA)
1 tablespoon Crushed Garlic
1 tablespoon butter (not substitute or Margarine)
1 lime
Fresh bread and Butter
Salt and Pepper
Add butter and garlic to a moderately hot BBQ plate and fry until the
garlic is starting to brown.
Place dried prawns in to butter and fry 1 minute and turn.
Fry a further 30 seconds then squeeze over the prawns
Half a big lime or all of a small lime (can also substitute lemon if
lime unavailable)
Lightly season with salt and pepper.
Place prawns along with garlic butter and BBQ scrapings in a serving
dish and stand out the way.
Serve with bread and butter and extra lime wedges if desired.
Serves 2 (maybe)
This recipe can be modified to accommodate as many prawns as desired
for a great BBQ starter.
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Barramundi with lemon
lime glaze
Serve with fresh steamed vegetables of your choice.
1 fillet of barramundi skinned.
Lemon juice.
Lime juice.
½ teaspoon of salted butter.
Salt and pepper to taste.
Fennel sprigs for garnish.
Lightly grease a baking tray.
Flour the fish and give it a light brushing of olive oil.
Place under a hot grill until cooked.
In a small pan, place the lemon and lime juice,
Bring to the boil and reduce heat a little.
Add the butter just before serving and allow to combine (don’t reboil)
Add the salt and pepper to suit your own taste.
Serve the fish and pour the sauce over the top.
Garnish with fresh fennel sprigs.
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Flake chowder, Italian
style.
Serve in a bowl with chunks of crusty bread and a glass of a full bodied
red wine.
500 grams of fresh flake(or any fish you prefer,drier types are preferred
for his recipe)
1 can of crushed tomato.
1 clove of fresh garlic ,crushed.
1 small onion, finely chopped.
2 shallots, chopped.
A pinch of mixed Italian herbs.
1 teaspoon of olive oil.
100 ml of fresh cream.
Salt and pepper to taste.
In a pot lightly fry the fish to seal it and remove.
Add the olive oil and fry the onion ,garlic and herbs lightly.
Add the tomato and simmer until mix is a thicker consistency.
Add the fish to the pot and simmer gently until fish is cooked through.
Add the cream and salt and pepper ,reheat but do not boil.
Add the shallots.
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KEN'S BEER BATTER
1 cup of plain flour
A pinch of salt
60gms of melted butter
2 eggs, lightly beaten
1 cup of beer (full strength not light)
1 egg white, stiffly beaten
Extra flour as needed
Stir flour through butter and eggs. Gradually add beer and stir until
smooth. Cover and stand for one hour in a warm place. Just before using,
fold in the egg white. Flour fish and coat with batter. Cook in 5MM
of hot extra virgin olive oil for two to four minutes on each side.
Sent in by Ken Alexander from fishraider
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Grilled tuna with
herbs
Serve with green salad in separate bowls.
400 grams of sashimi quality tuna.
A few fresh basil leaves,finely shredded.
Some fresh oregano leaves.
Lemon juice.
Olive oil.
Freshly ground black pepper.
Chopped chives.
Slice the tuna very thinly and refrigerate for at least an hour.
Arrange the tuna on 4 plates.
Lightly drizzle with the olive oil and lemon juice.
Sprinkle with the chopped herbs,and ground pepper.
Place under a hot grill for a few minutes each (do not over cook)
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Salmon with white
wine
and garlic cream sauce
Garnish with parsley or fennel and serve with fresh stir fried vegetable
combination.
1 fillet of fresh salmon, skinned.
100 ml of white wine or sweet sherry.
100 ml of fresh cream ,(thickened is ok).
1 clove of garlic,crushed.
Salt and pepper to taste.
1 shallot ,chopped.
Chopped chives.
Rinse the fish and pat dry with paper toweling.
Lightly dust the fish with flour and place on a greased oven tray and
bake in a moderate oven (180 c) until just cooked .
In a small pan place 1 teaspoon of salted butter and melt.
Lightly fry the garlic, (but don’t let it brown as it will be bitter
),
add the wine / sherry to deglaze the pan.
Add the cream ,salt and pepper and shallots and let reduce until sauce
begins to thicken.
Then remove from the heat and add the chives.
Place the cooked salmon on a plate and pour the sauce over the top.
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Snapper au gratin
Serve with fresh lemon ,a tossed garden salad and a glass of chilled
white wine
1 fillet of snapper ,skinned.
1 cup of fresh bread crumbs.
1 clove of fresh garlic,crushed.
A small amount of grated ginger
1 sprig of thyme.
1 sprig of fresh sage.
1 tablespoon of salted butter.
Salt and pepper to taste.
Place the fish on a greased baking tray and pre heat oven to 180 c.
In a small pan melt the butter and lightly fry the garlic,ginger and
herbs, Being careful not to burn.
Add the salt and pepper and bread crumbs and combine until the bread
crumbs take up the butter.
Spoon the mixture over the fish and pat down to form a crust over the
entire surface of the fillet.
Put into the 180 c oven until fish is cooked and gratin is golden brown.
If fish cooks before the gratin mix browns,just place it under a hot
grill until golden.
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Cilantro Lime Halibut
2 lbs Halibut Steaks
1 C butter
juice from 4 limes
5 cloves garlic -pressed
1 Bunch of Cilantro - Chopped
Melt butter, mix everything but the fish together. Poor over Halibut.
Refrigerate over night. Bar-B-que.
With Compliments From
Tim & Steph
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