Seared Scallops W/Pink Grapefruit Buer Blanc
You might have seen this recipe before on another site www.allaroundangler.com . I have allowed them to use my recipes and happy to share of course.
Cut salmon into serving size pieces and remove the skin. Salt and pepper a little place in a baking dish into the oven at 375 degrees for about 15-18 mins.
Now squeeze the hell out of a grapefruit till you get about half a cup of juice in a saucepan. Add 3 tablespoons fine minced onion,pinch of salt, 1/2 cup white wine,and a tablespoon of white wine vinegar.
Wine should be open at this point anyways because hopefully she is well on her way to drunk. Reduce this to 1/3 then add in about 4 tablespoons of butter and 1/8 cup of cream. Dont boil it or it will seperate. Keep it warm cuz the fish is almost done now guys.
Take a big glug of beer cuz we need to get the scallops going now ok!
In a teflon skillet heat 3 tablespoons olive oil and a scoop of butter till hot. Salt and pepper the scallops and dredge them in some flour.
Shake off as much of the flour and drop them in the skillet for about 2-3 min each side. They should look like the picture above!
The fish should be done now so put it on the plates add the scallops! pour on the sauce and add a veggie or not…
Spicey Steelhead & mango Salad
OK I know a salad!!!! Well to much time sitting in the boat drinking barely pop hasn’t done much for the midsection…
So with much protest here is the tummy shrinker. Fire up the grill and pop a lite beer! While she is gettin hot(the grill not the mama your cooking for cuz chics love a guy that cooks for them) start quartering up these ingredients for the salsa.
1 sweet onion
1 jalepeno
1 peach
1 red bell pepper
1 yellow bell pepper
2 tomatoes (roma works good)
1 mango
1 mixed green bag salad store bought and what other heathly stuff you want to chop and add
You will also need some cilantro,salt and lime juice to stir into the salsa. Grill the first six on the list till a little charred and cut them up in a bowl to resemble salsa. Add the lime juice,salt,and cilantro. Sometimes i add honey to make it like a sweet and sour salsa also. Now grill the fillets(skinless) making sure to not overcook. While they are grilling grab a bowl to make the citrus dressing! In the bowl combine;
juice of a lime
1/8 cup white wine vinegar
1/2 cup olive oil
1 tsp dijon mustard(holds it all together)
pinch of salt and a splash of tabasco(optional salsa is spicey already)
1/4 cup fine chopped cilantro
1 small clove of crushed garlic
The fillet is done so put it on the salad pour on the dressing (grab another beer) and serve!!!! If done correctly she will provide the dessert…….<”))))))))><
Razor Clam Fritters W/Wasabi Aoli Sauce
This is a simple one and soooo good! Anything fried is always a little better!!!
In a mixing bowl combine:
1 1/2 cups yellow corn meal
1 cup flour
2 tsp season salt
1 1/2 tsp baking powder
Then crack 1 egg and beat it into 1 1/4 cup buttermilk. Stir the wet into the dry and then add in:
Two cushed garlic cloves
1/2 cup very small diced red bell pepper
1/2 cup chopped scallions
2 cups chopped razor clams( I like mine big about the size of a nickle)
Drop big dolops of the dough into hot peanut or vegtable oil and fry till golden The dipping sauce is very simple, mix wasabi into some mayonaise to the level your comfortable with….Pop a cold Alaska Amber and enjoy!!!!!!
Spring Chinook Stuffed W/Spicey Ricotta & Roasted Pablano Cream Sauce
Recipe in a few days!!!!!
Jamacian Jerk Albicore
I like this recipe alot because its so easy but also great to take along for outings or a BBQ on the boat. These portable Weber Grills are very hard to beat for the price and the quality of a grill!
Marinade:
3 Tlbs of Soy Sauce
1 1/2 Tlbs of Cider vinager
2Tlbs Light Oil or Canola
3 Tlbs of powdered Jamacian Jerk Season, I use one by Schillings, or Spice Isle. Mix together and marinate the fish for about two hours. Don’t go to long or the fish will get soft. Grill to perfection and wash down with a few RedStripe Beers…
Asian Style Sesame Ginger loin
1/4 cup Light Soy Sauce
1/4 cup roasted sesame oil
2-3 inches fresh grated ginger root
mix together and marinate the tuna loin for about two hours. Grill turning only 3 times (each side of the loin) about 5 minutes a side till finished. I leave the middle a little undercooked to get that buttery tuna flavor.
Herb Crusted Chinook W/Honey Mustard Glaze
This is a very simple and tasty recipe. Fire up the grill and lightly salt and pepper a couple of serving size chunks of Chinook. For the herb crust I hit the garden and use fresh cut herbs. Put the salmon on the grill over medium heat about 350 degrees skin side down and roast for about 15 min. After 15 minutes add the fresh herbs to the fish, about 2 Tlbs of fine cut tyme, chives, and basil. Now mix 3 Tlbs of Dijon mustard with a 1/4 cup of honey. Drizzle this over the salmon and allow it to glaze over while the fish finishes cooking. The whole process should take about 20 minutes for perfectly cooked fish…I like to serve mine over a mix of grilled vegies, and I also drizzle a little more of the honey mixture when I plate it up! Serve this dish with a chilled Sauvignon Blanc or Pinot Gris….
How About Some Fresh Loxs
This is a super easy process that takes about 15 minutes to prep and is done in about 48 hours curing time. It’s best when I use very thin and flavorful Coho tail sections. Prepare them as you see in the picture above, and I rub the skin side with a paper towel and white vinegar. Not for flavor but to remove any of the slim saving you a strong fishy flavor.
- 1 lemon for the zest and a squeeze of juice for flavor
- 3 Tlbs Mortons Tender Quick ( if you don’t have this use 3Tbls salt & 3 Tlbs sugar)
- 1 tsp fine Black Pepper
- Sprinkle of Allspice if desired
- Big bunch of fresh Dill
Lay down some plastic wrap and some fresh Dill then place a fillet skin side down on the Dill. Liberally sprinkle the dry ingredients and zest over the fillet finishing with a squeeze of lemon and more dill. Coat the second fillet the same way and sandwich the fillets together. Add another layer of Dill and wrap tightly with plastic wrap. Now I vacuum pack the bundle and refrigerate for 48 hours. If you can’t vacuum pack wrap a brick in tin foil and place it on top of the bundle for the whole time. Serve with marscapone or sour cream mixed with dill on crackers or bagels. Will keep for about a week.
Thai Inspired Seafood Chowder
- 1 cup green onions chopped
- 1 Tbs chili oil
- 3-4 garlic cloves minced
- 2 Tbs grated fresh ginger
- 1 cup diced bell pepper I prefer red and yellow
- 2-3 slices bacon chopped
- 1 ear of fresh corn sliced from the cob uncooked
- ½ cup sherry or Saki
- 8 oz chicken stock
- 1 can coconut milk 13 oz
- 1 cup heavy cream
- 1 can cream of chicken soup or potato soup
- 1 pound assorted seafood; I use Dungeness crab, razor clams, and diver scallops.
This is a really easy but super flavorful dish that can be made in about 15 minutes. First in large pot or Dutch oven cook the bacon till soft but done. Add in the chili oil, onions, pepper, garlic, corn, and ginger. Sauté over low heat till soft careful to not burn the garlic, and ginger. Add the sherry or Saki and reduce till almost gone. Go ahead and add the chicken stock, coconut milk, heavy cream, and cream soup. Heat this until steaming but not to a boil to avoid making the cream curdle. Add salt and more ginger to taste at this time. A few minutes before serving add the seafood and poach until done in the soup. Again do not boil. Garnish with green onion and cilantro!
Salmon Cakes w/Spicy Green Curry Coconut Sauce
1 Pound Salmon or Steelhead cooked & crumbled
3 scallions chopped
1-2 cloves garlic pressed
1 cup bread crumb
2 eggs beaten
2 tlbs cream
1tbls finely chopped basil
Teaspoon of both salt & White pepper
Lightly crumble fish in large chunks into missing bowl. We will be mixing in other ingredients and don’t want to make the fish into mush. Add in scallions, garlic, bread crumbs, basil, salt pepper, and give a toss. Now beat eggs and cream in separate bowl then add to mixing bowl and toss everything till combined well but don’t over work the fish. Refrigerate for at least 30 minutes.
Divide the mixture into ¼ cup portions and form into patties about 1/3-1/2 inch thick. Over medium heat sauté in a few tablespoons of oil and 1 tablespoon of butter until golden brown on both sides.
Green Curry Sauce:
1 can 13 oz coconut milk
1 garlic clove pressed
1 ½ tbls green curry paste
2 tablespoons chopped cilantro
1 tablespoon chicken base (optional)
1 teaspoon flour& 1 teaspoon butter (optional to thicken if preferred)
In a small sauce pan sauté garlic (if you want a thicker sauce add 1 teaspoon butter & 1 teaspoon flour at this time). Add the can of coconut milk and whisk till thickened. Add in curry paste, chicken base and continue whisking until combined. Add in cilantro and serve on the cakes.
