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Beer Battered Halibut Sliders

The following wonderful and fun recipe comes from Food, Wine and Dine:

Beer Battered Halibut
Adapted from Bon Appétit, May 2003

Halibut:

  • 1 lb fresh Halibut fillet, skin removed, cut into strips or cubes
  • salt and pepper
  • fresh lime juice

Simple Beer Batter:

  • 1 cup all purpose flour
  • 1 teaspoon fine kosher salt
  • 1/2 teaspoon ground pepper
  • 1 cup beer, room temperature
  • dash+ of garlic powder
  • dash+ of hot paprika (or whatever paprika you have on hand)
  • Vegetable oil - 2 inches deep in pan (about 4 cups)

Directions:
  1. Salt and pepper Halibut pieces. Squirt with lime juice. Let sit up to 15 minutes.
  2. Mix together batter in large bowl and add fish pieces to coat.
  3. Heat oil to 350 degrees. Carefully place 4-5 pieces of fish into the hot oil. Fry for 2-3 minutes.
  4. Drain on paper towel. If you need to keep warm, place in a 200 degree oven until ready to serve. S&P to taste.

Tarter Sauce:
  • 1/2 cup mayonnaise
  • 2-3 quartered dill pickles, chopped
  • 1 tsp. fresh chopped parsley
  • 1 tsp. fresh lemon juice
  • pinch of salt
  • fresh cracked pepper
Mix all ingredients to taste. Serve or chill.

Halibut in a Tomato and Basil Sauce

The following recipe comes from Chow and Chatter:


Ingredients:

  • 2 halibut steaks
  • one can of chopped tomato
  • about a cup of chopped fresh basil
  • some Italian herbs
  • 3 cloves of chopped garlic
  • one chopped zucchini and one yellow squash (cut Julienne style)
  • about a cup of polenta
  • salt to taste
  • 1/2 a red onion finely chopped
  • a drizzle of balsamic vinegar

Method:

  1. heat a little olive oil and saute the onions and garlic with squash and zucchini for 5 minutes then remove from heavy bottomed pan (I used a Le Creuset)
  2. then pan sear the halibut with herbs on each side, add the onions and vegetables back in with a can of tomatoes and fresh basil and simmer for 20 minutes
  3. serve over polenta, boil water and slowly stir in the polenta to desired consistency I like it like mashed potato - takes only 5 minutes!

enjoy!

Halibut with Asparagus Puree and Chive Oil

Filed under: Halibut Recipes, Seafood Recipes — Tags: ,

The following simple and spring inspired recipe comes from Madeline’s Adaptations;
Recipe:
Ingredients:
  • 2 halibut filets aproximately 1″ thick
  • 1/2 lb asparagus, woody ends removed, cut asparagus into 1 ” dice
  • 1 small shallot, finely diced
  • 1 small rib celery
  • 1/2 cup chicken stock
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • salt and pepper
Directions:
1. Coat the bottom of a saucepan with oil heated to low-medium. Add the shallot and celery and saute for about 8-10 minutes or just until they are softened. Remove from heat and set aside.
2. Meanwhile, bring a large pot of water to a boil. Season the water with a pinch of salt and add the asparagus. Boil the asparagus for 1 minute, strain the asparagus and immediatley place in ice water to cool. Once cool, strain the asparagus and place in the blender along with the sauteed shallot, celery and chicken stock. Puree the mixture until nice and smooth. Season with salt and pepper to taste.
3. Rub your fingers across the halibut to make sure there are no bones. Season with a sprinkle of salt and pepper. Heat butter and oil in a heavy bottomed skillet to medium high. If you have a cast iron skillet this would be a perfect time to use it. Once the oil/butter is hot, place the halibut in the pan skin side down. Cook for 3-4 minutes. Gently flip the fish and cook another 3-4 minutes.
4. Gently reheat the asparagus puree and serve along with the halibut with a generous squeeze of lemon and a drizzle of chive oil Recipe for Chive Oil is below).
Chive Oil Recipe:
  • 1 bunch chives (should equal about a handful)
  • 1/3 cup extra virgin olive oil
  • pinch of salt

Directions:
1. Bring a small saucepan of water to a boil, season the water with a pinch of salt. Place the chives in the boiling water for 10 seconds. Remove the chives and place in a bowl of ice water. Remove the chives and pat completely dry.
2. Place the chives in a blender or food processor on high. Lightly drizzle the oil into the processor and process until the chives are blended with the oil.
3. Allow the chives and oil mixture to sit for at least an hour. After that time, strain the oil through cheesecloth.
Store the oil covered in the refrigerator for up to a week.
Serves 2.

Tandoori Fish

The following recipe comes from Bonne Nutrition a food blog full of health tips and great recipes.

Ingredients:
  • Fish steaks/fillets (halibut/tilapia/tuna/salmon): 4 oz
  • Tandoori masala: 1-2 tablespoon (use less for milder taste or more if you want it spicier)
  • Yogurt: 2 tablespoon
  • Vinegar: 1tsp
  • Lemon : 1/2
  • Onion : 1/2 medium (chopped into rings)
Method:
  1. Wash the fish well (traditionally fish in India is washed in water,then some tumeric and lemon juice is applied to the pieces and kept for 1/2 an hour,and then washed off again).
  2. Mix the tandoori masala, yogurt and vinegar and taste for salt. If required,add a little salt.
  3. Coat the fish with the tandoori masala and let it marinate in the fridge for a couple of hours.
  4. Bake at 350 degrees for about 15 minutes or you could also shallow fry it in a pan till done.
  5. Squeeze some lime juice over it just before serving.
Serve with some lemon wedges and some onion rings.

Sake Halibut

Filed under: Halibut Recipes, Seafood Recipes — Tags: ,

The following recipe comes from Gonna to Want Seconds:

Sake Halibut

4 Halibut Steaks

Marinade:

  • 1/4 cup sake
  • 3 tablespoons soy sauce
  • 1 tablespoon oil
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon fresh ginger-grated
  • 2-3 tablespoons parsley-finely chopped
  • several dashes hot sauce

Directions:

1. Mix all marinade ingredients in a ziplock and add fish.  Marinade fish for 1 hour.

2. Broil fish on oiled rack, brushing with marinade.

3. In a small pan, bring marinade to a roiling boil for 5 minutes, and use as a sauce over fish and rice.

Canadian Fish Chowder

The following recipe comes from The Mad Chemist a wonderful Canadian food blog, this is a heart and tasty chowder great for cooler weather.

With these dark, windy and rainy days turning into weeks until spring I love to have the goodness of soups stacked in my little handy containers in the freezer and a pot or two simmering on the stove.  Today I made fish chowder.  A West Coast ‘must’,  I do believe everyone here has a special recipe tucked up their sleeve ….even this transplanted Prairie Girl.  Its easy to make chowders using what veggies you have in your fridge to compliment the type of fish you chose.  Using white fish like cod will ensure chunky fish pieces in your soup.  If you are going to puree most of it…I would encourage using talipia or some other such soft fish as it won’t make a difference if it falls apart.  Today I used cod and this is what I did today…….

WHAT I USED:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 bay leaves
  • pinch of dried parsely
  • pinch of salt and pepper
  • pinch of dried tarragon
  • pinch of dried basil
  • pinch of sage
  • two star anise
  • 1 leek - chopped white and thinly sliced green
  • five stalks of celery including leaf (use inner stalks if you can) chopped
  • 4 carrots thickly sliced
  • 2 potatoes chopped
  • 6 cups low sodium chicken broth (roughly - or use veggie, fish but NOT beef stock please)
  • 2 fillets of white fish (cod, talipia etc.)
  • 1/4 cup cream (optional)

Heat olive oil and butter over medium low heat in large soup pot.  Add leeks and savory spices.  Stir to coat and saute a wee bit …..just cause the aroma is sooooo  intoxicating….grin!  Add other veggies and stir to coat.  Leave to soften over heat for about ten minutes, stirring occasionally.  Add stock.  Bring to a boil and then turn down low and simmer, covered, for about twenty minutes.

Place your two fillets on top of the veggies and stock.  Add two star anise to stock and cover. Keep simmering (the fillets are steaming on top) for another ten or so minutes, until fillets are cooked through.  Remove whole spices and ’stir roughly’ allowing the fillets to break apart into pieces.  Add cream and heat through.  Serve and enjoy!  If you wish a ‘creamier’ soup, you could puree a portion of the soup in a blender or using your hand held blender…pulse 1/4 of the soup into a creamy mixture.

Brazilian Fish Stew

The following post comes from Strawberry Crumble a wonderful Brazilian food blog.

Fish Stew
Ingredients:
  • 1 kg fresh fish fillet
  • 2 onions
  • 3 tomatoes
  • 1 red pepper
  • 2 cloves of garlic
  • 1 tbsp dendê oil (olive oil is fine)
  • 1 small bottle coconut milk (200ml)
  • 2 tbsp oil
  • Salt and pepper
  • Chopped parsley
Method:
  1. In a bowl, season the fish with lime and, garlic, salt and pepper for at least half an hour to get the taste.
  2. Slice the vegetables and set aside.
  3. In a big pan, heat the oil. Put a layer of vegetables, the fish and finish with the rest of the vegetables.
  4. Add the coconut milk and a glass of water. Cook on a low heat for about 20 minutes.
  5. Add the dendê oil on the top of the stew and let it cook for  more 5 minutes, adding more water if necessary.
  6. Serve it and decorate with some chopped parsley.

Fish with Flowering Chives

The following Recipe comes from Three Hungry Tummies, an Australian food blog filled with amazing Asian dishes.

serves 4 as part of a Chinese meal;
you’ll need;
Ingredients:
  • 500g Any white firm flesh fish, sliced and marinated with dash of soy, dash of sesame oil, white pepper and Chinese wine for 5 minutes.Coated with corn flour just before frying.
  • 1 bunch of flowering chives, cut into 3″ length
  • 1 knob of ginger, sliced thinly
  • 1 tbs of cooking oil
  • 3 tbs of oyster sauce
  • dash of light soy
  • dash of white pepper
  • dash of sesame oil
  • 1/2 cup of water
  • a little cornstarch solution

Fry sliced fish briefly, this prevents the fish from breaking down during the stir frying process.

Fry ginger with cooking oil and dash of sesame oil til fragrant, add in the flowering chives. Fry on high heat for 30 seconds.

Return the fish to the wok, warm through, add the rest of the ingredients and thicken very slightly with cornstarch solution.

Serves hot as for of a Chinese meal.

Maldivian Fish Curry

[kulhi+riha.jpg]

The following recipe come from Chilis and Lime

A Simple Maldivian Lunch

A spicy fish curry served with plain cooked rice and a green salad.

For 4 people you will need :


Ingredients:

  • 250g fish fillet or steak preferably tuna, those big steak pieces will do well for 4, or any other kind of firm fish like mackerel) , cut into 1 inch cubes

  • 1 small onion sliced
  • 2 garlic cloves pound or grated
  • 4 pods cardamoms, ends snipped
  • 1 inch piece cinnamon
  • 1 sprig curry leaf
  • 1 pandan leaf cut into big pieces (I asked Peanut about this she stated that it is not necessary)
  • 1 tsp cumin powder
  • 1 ½ tsp chilli powder
  • ½ tsp ground pepper
  • ¼ tsp turmeric,
  • 1 tbsp tomato paste or 1/2 tsp tamarind paste
  • 200ml pkt or a can of coconut milk, not coconut cream
  • Salt
  • Oil
Method:
1. In a small pot or saucepan, heat about 2 tablespoons of oil. Add onion slices and sauté till the onion is translucent.

2.Switch off heat .Pour 100ml coconut milk into a measuring jug, add 400ml water , stir and pour this into the saucepan and add the rest of the ingredients .

3. Place the pan back over the stove , bring to a boil , then lower heat and simmer and cook till the fish is cooked., give it a stir every now and then.

4. Add 80ml of coconut milk, simmer for about 1 minute, stir , adjust seasoning, and if you think it’s too spicy add about ½ tsp sugar.

Serve with plain cooked rice and green salad



To make a Maldivian green salad, you need 1 small onion, sliced thinly into half moons, put this in a bowl add salt a red chilli ( de seeded if you like) and juice of 1/2 lime juice or lemon juice . using your fingers scrunch up the onions so they start to go soft and release their juice. Add finely sliced greens, it can be any type of lettuce or spinach, mix carefully adjust seasoning, and more lime juice if you want.


Enjoy!


Asam Laksa/ Tamarind and Fish Soup

The following recipe comes from an Australian based blog 3 Hungry Tummies:

Asam laksa (asam meaning tamarind in Malay) also popularly known as Penang laksa, is a lesser know member of the laksa family outside of Malaysia and Singapore. It is a fish and tamarind-based noodle soup believed to be invented in the “street food capital of Malaysia”, Penang.

Not a lot is written about the origin of this wonderful dish; I personally think it definitely has a southern Thai connection as the taste and ingredients used are very similar to keang som (sour orange curry)

makes 8 serves as a very satisfying one dish meal;

for the broth you’ll need;
  • 1kg of the freshest mackeral or any type of fresh fish you can lay you hands on, boiled and picked
  • 8p pcs of tamarind peel (asam keping/gelugorpictured above
  • 6 tbs of tamarind paste (asam jawa)
  • 10 stalks of Vietnamese mint (daun kesom)
  • 4 l of water
Method:
  1. Boil fish in boiling water for 5 minutes, remove fish, strain stock and add in the rest of the ingredients.
  2. Add spice paste (recipe follows) and bring to a boil, then simmer for 30 minutes.
  3. Add in flaked fish just before serving.
for spice paste you’ll need:
  • 500g of shallots, chopped
  • 4 stalks of lemongrass, chopped white part only
  • 10 red chilies, chopped
  • 10 dried chilies, soaked and chopped
  • small knob of turmeric
  • a small piece of shrimp paste (belachan)
you’ll also need;
  • 1 cucumber, jullienne
  • 1 red onion, thinly sliced
  • 1 ginger flower (bunga kantan 花), thinly sliced - pictured in the second photo
  • 1/2 a pineapple, skinned, eyes removed and sliced
  • 2 red chilies, sliced
  • a handful of mint leaves
  • lime wedges
  • 1kg of laksa noodle (lai fun 瀨粉) or any soup noodles
  • 5 tbs of prawn paste (petis udang 蝦膏)diluted with some hot water - pictured in the second photo
Laksa broth bubbling away for 40 minutes. Remove solids and add flake fish just before serving.

Place blanched noodles in a bowl and pour the fragrant hot fish broth over.

Add toppings.


Drizzle some prawn paste over and mix everything up!! Makanlah!!!

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