Gluten Free "Beer" Battered Fish Tacos

Recipe by Adam Dorris

Serves: 12 tacos or 4 servings

GF “Beer” Batter

1 cup Gluten Free AP flour

1 cup cornstarch

1 t. baking powder

1/2 t.baking soda

1 t. coconut sugar

1 t. cayenne

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. black pepper

1 T. kosher salt

8 oz Topo Chico Mineral Water (can sub club soda or seltzer water)

8 oz 2 Towns “Cosmic Crisp” Cider

Fish Marinade

3 oz lime juice

1 oz GF Soy Sauce

1 oz Seasoned Rice Wine Vinegar

1 t. grated ginger

1.5 lb Pacific Snapper or Ling Cod

Pre Breading

1 cup rice flour

1 cup oat flour

Finishing Ingredients

12 corn or cassava flour tortillas, equally toasted on both sides

4 red radish, diced small

3 Roma tomatoes, seeded and diced small

1/2 jalapeno, seeded and minced

1/2 English cucumber, diced small

1 bunch cilantro, fine chopped

1 T. lime juice

1 t. lemon juice

1/2 t. salt and pepper

3 cup shredded cabbage or lettuce

Sour cream

Salsa or hot sauce

ASSEMBLY:

For batter, mix all ingredients together in large mixing bowl. Hold cold in refrigerator until ready to use or place over additional bowl of ice.

Cut snapper or cod into strips roughly 1/3” x 2”. Marinate for at least 1 hour in prepared marinade.

Toss fish in pre breading to coat and dip in prepared batter and then directly in fryer or pot of 375 F oil (vegetable, canola, sunflower or peanut oil).

Combine radish, tomato, jalapeno, cucumber, cilantro, lime and lemon juices, in small bowl. Mix and season with salt and pepper. Spoon 1 t. of sour cream on prepared tortilla. Place two pieces of prepared fish on sour cream. Garnish with 2 T. of shredded cabbage/lettuce, 1 T. of prepared tomato cucumber pico, and favorite salsa.

Enjoy!

Monterey Bay Cioppino from Cook's Country

Serves: 6-8

Prep Time: 1 1/2 hours

Marinara

3 T. extra-virgin olive oil

1 large onion, halved and sliced thin

3 garlic cloves, sliced thin

¾ t. salt

1 (15-ounce) can tomato sauce

1 cup tomato puree

½ cup chopped fresh basil

1 T. packed light brown sugar

1 ½ t. Worcestershire sauce

¼ t. ground cinnamon

Cioppino

1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces (can substitute other firm white fish like Halibut or Ling Cod)

12 oz extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 oz large scallops, tendons removed, cut in half horizontally

Salt and pepper

3 T. extra-virgin olive oil

1 pound mussels, scrubbed and debearded (can substitute clams)

½ cup chopped fresh basil

¼ cup dry sherry or white wine

3 garlic cloves, minced

1 t. Worcestershire sauce

½ t. saffron threads, crumbled

2 (8-ounce) bottles clam juice

1 (12-inch) baguette, sliced and toasted

Lemon wedges

INSTRUCTIONS

FOR THE MARINARA: Heat oil in large saucepan over medium heat until shimmering. Add onion, garlic, and salt and cook until onion is softened and just beginning to brown, about 8 minutes. Add tomato sauce, tomato puree, basil, sugar, Worcestershire, and cinnamon and bring to boil. Reduce heat to medium-low and simmer until marinara is slightly thickened, 10 to 12 minutes. Remove from heat, cover, and set aside.

FOR THE CIOPPINO: Season sea bass, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, basil, sherry, garlic, Worcestershire, saffron, and ½ teaspoon salt. Cover and cook until mussels start to open, about 2 minutes.

Stir in clam juice and marinara until combined. Nestle sea bass and scallops into pot and bring to boil. Reduce heat to medium, cover, and simmer until seafood is just turning opaque, about 2 minutes. Nestle shrimp into pot and return to simmer. Cover and cook until all seafood is opaque, about 3 minutes. Remove from heat and let sit, covered, for 5 minutes. Serve with baguette slices and lemon wedges.

Squid Ink Tonnarelli, Charred Tomato, Calabrian Chili, White Shrimp, Dungeness Crab, and Castelvetrano Olives

Serves: 4 Recipe by Adam Dorris

3 cloves garlic, sliced thinly

1.5 T. Ritrovo Selections Chili Flake*

1 Jar Ritrovo Selections Puttanesca Sauce*

2 T. Casina Rossa Squashed Olives*

1 cup Newman’s Fish Co Breadcrumb*

1 lb Wild White Shrimp, peeled and deveined*

1/3 lb Dungeness Crab Meat*

1/2 Package Rustichella d’Abruzzo Squid Ink Tonarelli Pasta*

6 T. Napa Valley Olive Oil Co Extra Virgin Olive Oil*

Jacobsen Salt*

Black Pepper

2 oz Dry White Wine or Dry Vermouth*

1 T. Unio Vinegar de Vermouth*

Bring one 8 qt pot of liberally salted water to a boil.

Heat 4 T. of @napavalleyoliveoilco olive oil and 1 thinly sliced clove of garlic over medium heat in large sauté pan. When garlic begins to sizzle, add breadcrumb and 1 t. Jacobsen salt, constantly move to coat and to toast breadcrumb. When golden and crispy remove from heat and pour contents on to paper towel line plate. Set aside.

Using same pan, heat 2 T. olive oil over medium high heat once oil has movement but is not to smoke point add 1 lb of peeled and deveined wild white shrimp to pan. Sauté quickly, moving constantly until shrimp are bright and colorful yet still undercooked. Remove from heat, pour contents into plate or bowl. Set aside.

Using same pan heat 1 T. olive oil and 2 thinly sliced cloves of garlic on medium-high heat. When garlic starts to sizzle , add olives and white wine, chili flake and reduce by half. Add Puttanesca sauce, bring to simmer. Add vinegar.

Add pasta to boiling salted water, set 12 minute timer.

Add shrimp to sauce with 2 minutes remaining on pasta timer to finish cooking.

Check doneness of pasta, strain reserving 1-2 T. of pasta water.

Add pasta, crab meat, and pasta water to sauce. Toss to coat and to heat through crab meat. Check seasoning and adjust if necessary.

Plate evenly for four people, top with breadcrumb, Pecorino or Parmesan and favorite herbs.

• Available at Newman’s Fish Company

Curried Mussels

These mussels are great shared with a side of rice to soak up the delicious curry broth, or served with batons of garlic bread to dip! Dry Riesling pairs beautifully with all of the spices. Enjoy!

Prep Time: 30 Minutes ~ Serves: 4
Recipe by Gracie Schatz

Ingredients:

4 lbs. mussels, rinsed and beard removed *

2 large onions, peel and quarter one, dice the other

1 large piece of ginger, peeled

1 head of garlic, peeled 2 T. curry powder

1/2 T. turmeric

4 T. tomato paste *

1 T. coriander seed

1 T. black mustard seed

4 T. coconut oil

1 can coconut milk

2 t. fish sauce*

1 T. palm or dark brown sugar

3 limes

* Available at Newman's Fish Company

In a blender, combine 1 onion, ginger, peeled garlic cloves, curry powder, turmeric, and tomato paste. Blend curry paste until smooth. In a large stock pot or Dutch oven, over high heat, start toasting your whole mustard and coriander seeds until the mustard seeds start to pop, add coconut oil and diced onion and sauté until tender, about 5 minutes. Add ¾ of your blended curry paste and lower heat to medium high. Sauté until the paste no longer tastes of raw garlic, and starts to mellow. Add coconut milk and bring up to a boil and then reduce to a simmer. Add your remaining curry paste, fish sauce and sugar and taste for salt. Once the curry is to your liking (feel free to add some hot chilis if you like it spicy!), increase the heat, add your mussels (make sure you have removed the beard first! Ask your fishmonger if you are not sure how to do this) and cover.

Once the mussels have all opened, the curry is done! You can open the pot and stir to check on the mussels every 2-3 minutes. Finish the dish with fresh squeezed lime.

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Seared Salmon with Lentils

Prep Time: 45 Minutes ~ Serves: 4

Recipe by Gracie Schatz

Ingredients:

4 (6-8 oz) Silver Salmon Fillets, skin on*

2 T. oil for pan frying salmon (non-GMO canola, coconut, safflower, etc)

For Lentils:

2 T. coconut oil

1 large onion, sliced

4 cloves garlic, peeled and roughly chopped

1 T. turmeric

1 T. cumin seeds

2 t. Garam Masala

Salt to taste

1 cup green or red lentils*

1 pint fish stock*

½ cup dry white wine*

 Harrissa Yogurt Sauce:

1 cup plain, whole milk yogurt

1  clove garlic, grated with a microplane 1 T. olive oil*

2  T. Harissa paste* Salt to taste

* Available at Newman's Fish Company

Start by cooking your lentils. In a large sauce pot, over high heat, warm your coconut oil. Add onions and cook until they start to develop a golden color, around 6-8 minutes, stirring regularly. Add garlic and spices and continue to cook until the garlic is cooked through and you can smell the spices, about 2 minutes. Add your lentils, fish stock and wine. Once this liquid is boiling, reduce the heat to low heat and allow to cook until the lentils are tender, about twenty minutes, stirring every five minutes or so.

 While your lentils are cooking, make sure your salmon is brought to room temperature. Pat the salmon dry with a paper towel, this will ensure that you get the crispiest skin when you are pan frying. While the salmon is tempering, make your yogurt sauce by mixing all of the ingredients together in a small bowl with a whisk. Harissa is a little spicy, you can add more or less of the paste to your liking. Add salt to taste and set aside in the refrigerator until your salmon is cooked. This sauce should be served cold and will last up to a week in the fridge.

Once your lentils are tender, it is time to cook your salmon! Heat a large non stick or cast iron pan on high heat. Once it is hot, add your cooking oil. Liberally salt your salmon. Lift the pan so the oil pools away from you. Carefully lay your salmon fillets in the pan skin side down and use a hard metal spatula to press them down. Reduce the heat to medium and turn your hood fan on! Give your pan a little shake to make sure the salmon is not sticking to the pan, it should slide. You don’t want to crowd your pan so it is okay to cook the fillets two at a time. Watch the salmon fillet cook, when half of the fillet has turned opaque and pink, carefully flip the fillet over, this should take about 5 minutes. Continue to cook the salmon on the flesh side for 3-5 minutes, depending on how well done you like it. Serve the salmon over the lentils skin side up and drizzle yogurt sauce over the top. Garnish with freshly picked cilantro and a squeeze of lemon or lime. This dish pairs beautifully with a dry Reisling. Enjoy!

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Petrale Sole Roulade

Stuffed with Caramelized Shallot, Fennel and Tarragon Mustard

Prep Time: 35 Minutes ~ Serves 4

Recipe by Gracie Schatz

Ingredients

 4-6 oz. (medium size) fillets of Petrale Sole*

1 T. butter

2 T. oil (canola, avocado, safflower or rice bran)

2 large shallots, sliced *

1 large fennel bulb, sliced (reserve fronds for garnish) 

3 cloves garlic, minced

½ cup pitted olives (whichever ones you like best!) *

1 large lemon, zested *

1 T. tarragon or Dijon mustard*

Splash of dry white wine*

* Available at Newman's Fish Company

 Preheat oven to 375oF.

In a large cast iron or non-stick pan over high heat, melt butter and add oil. Add sliced shallot add fennel bulb and stir constantly, until they are golden brown, 10 to 15 minutes. Add garlic and reduce heat to medium, cooking until the garlic has softened, about 2 minutes.

Remove from heat and add pitted olives, zest from lemon, and splash of wine. Taste this mixture for saltiness. If it is very salty, there is no need to salt the fish. If it is bland, you can salt the Petrale. Lay your four Petrale sole fillets out flat on a clean surface. Spread a half tablespoon of tarragon or Dijon mustard on each fillet and then spread a ¼ cup of caramelized shallot and fennel filling evenly over the mustard. Roll the fillet up, starting at the tale (most narrow tip), until it is nice, tight roulade. On an oiled baking sheet or glass Pyrex dish, lay the roulades side by side. Make sure they are close together to prevent them from unrolling during baking. Bake for 10 minutes. The internal temperature should be 135oF, but you can just press down on the roulade and see if it has a firm bounce back. Once they are baked you can plate them and top them with any addition caramelized onion filling, fennel frond and a squeeze of lemon. These roulades are beautiful and easy to prepare.

You can add anything you like to the filling (spinach, Swiss chard, even bacon is great!), and prepare the filling ahead of time if you want a quick and impressive meal for your family or guests. They are lovely over scalloped potatoes, or just served with a fresh salad. Drink sparkling wine or a nice dry white and you will not be disappointed!

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Sauteed Scallops & Shrimp Pasta

This is the very first scallop recipe I cooked. Prior to this recipe, I was intimidated by scallops. This recipe is fabulous- MY FAVORITE SCALLOP RECIPE, & easy breezy.

Servings: 2
8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms for about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.

Pistachio Crusted Grouper Rolls with Spinach & Ricotta Cheese

Submitted by Newman’s customer - Enid Lessne

Source: A Fish Restaurant in Fort Lauderdale, Florida (I can't remember the name- but great food).

Preheat oven:  350                  Bake time:  30-45 minutes

1 Grouper Fish Fillet, skinless (or any thick fish)
2 oz of boxed frozen spinach, thawed & squeezed to fully drain moisture
2 oz ricotta cheese, full fat
1 oz pistachio nuts, shelled
2 cloves of garlic
salt & pepper, to taste
1 toothpick
non-stick baking spray

Bring the fish fillet to room temperature.
Put the pistachio nuts in a food processor & chop until you have some fine pieces & some small chunky pieces. Set aside on a large, flat plate.
Put the spinach & ricotta in a food processor (1/2 amount at a time) & blend thoroughly- should have the texture of smooth cream cheese. Add the garlic, salt, & pepper. Set aside in a bowl.
Dredge the fish fillet in the pistachio nuts. Press the pistachios into the flesh of the fish so they stick. (I dredge both sides of the fish).
Lay the fish fillet flat in the plate, and spoon the spinach & ricotta cheese mixture on the fish. Stop applying the mixture about 1/4" from the fish edges so it won't squish out when rolling it.
Roll the fish, starting at the thinner side (it will bake faster). Once completely rolled, secure with a toothpick.

Spray a baking dish (I use a small rectangle glass dish) with non-stick baking spray. Place the fish roll, with the thicker edge facing upwards, in the baking dish. Lightly spray the top of the fish roll with non-stick baking spray (it will help it to brown).
Bake for 30-45 minutes (depending on the thickness of the fish) in 350F oven. If the outside of the fish roll isn't browned enough, broil for about 3 minutes.

Quintessential British Fried Cod Fillets

Submitted by Newman’s Customer - Wiliam Mollet

Freshly ground black pepper, to taste
6 (6-ounce) Pacific cod fillets, skinned
1 1/3 cup grape seed oil, plus more as needed, for frying

In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, garlic powder, onion powder, and paprika. Set aside. In a separate bowl beat together the milk and eggs. Add the beer and stir to combine. Slowly add the flour mixture to the egg mixture, stirring until blended. Season the cod fillets with salt and pepper.

Heat the oil in a small frying or sauté pan over high heat. You should have between ¼” - ½” inch of oil in your pan. When the oil starts to shimmer, it's time to fry the fish. Dip a seasoned cod fillet into the beer batter, Coating it completely. Using tongs, gently lower the fish into the hot oil. Fry on one side until golden, 3 to 4 minutes. Flip the fillet over and cook on the other side until golden and crispy, 3 to 4 minutes. Remove the cod from the pan, place it on a stack of clean paper towels, and cover. Repeat with the remaining fillets. adding more oil as needed. Serve immediately.

Notes:
Fish and chips are the quintessential British meal, one that this Anglophile invariably orders at least once during any U.K. journey. Oddly enough, one of my best fish 'n' chips feasts happened not in Great Britain but in the Republic of Ireland, at Dublin's luxurious Fitz William Hotel. So delicious was the crisp crust that enveloped the perfectly fried fillet of cod that I requested, and later adapted, the Fitz William’s recipe. The following is my take on this timeless dish. In Great Britain fish 'n' chips frequently appear with a side of mushy peas. With this in mind I serve beer battered cod alongside Sweet Peas and Parsnip Chips.

Butter Seared Scallop, Grapefruit, Aioli & Radish

Start your meal by showcasing our fresh east coast sea scallop! Serves as an appetizer for two, or double the recipe and serve with your starch of choice as a main course! 

Serves 2

4 fresh East Coast Scallops*

2 Tbsp butter

4 Tbsp Stonewall sriracha or roasted garlic aioli*

2 large purple or red radishes cut into thin rounds

1 small ripe grapefruit, rind and seeds removed, cut into roughly 1” segments 

Maldon flaked sea salt to finish*

 *items you can find at Newman’s Fish Market 

Pat scallops dry with a paper towel and sprinkle them with sea salt. In a medium sized non-stick sauté pan over high heat, melt butter until it is sizzling hot and sear the scallops, 1 minute on top and bottom. While they are searing, place a large dollop of aioli on each small serving plate and use the back of a spoon to smear it into a teardrop shape. Plate your scallop on top of the aioli and place the sliced radish and grapefruit in between the scallops. Sprinkle with Maldon salt and enjoy!

Fresh Dungeness Crab with Saffron Broth and Butter-Fried Croutons

Pour this golden broth over your fresh crab and croutons right before serving for a dramatic and delicious presentation! 

 Serves 2 

½ lb freshly picked Dungeness crab*

1 pt Newman’s Seafood broth*

1 pinch of saffron* 

1 lemon* 

1 clove garlic, peeled and grated on a microplane 

2 Tbsp creme fraiche or sour cream 

1 small sourdough roll cut into 1” cubes 

2 Tbsp butter

Salt to taste 

Fresh chives, parsley or dill to garnish 

* Available at Newman’s Fish Market on Willamette St.

Warm seafood broth over low heat in a small sauce pot. Add saffron and allow it to simmer and reduce while you prep your croutons and crab. Toss the fresh crab meat with creme fraiche or sour cream, the zest from the lemon, and grated garlic. Taste and adjust seasoning to your liking. Over high heat, melt your butter until it is bubbling. Pan fry croutons until they are golden brown on all sides (about 15 seconds per side). Taste your broth, add salt and the juice from the lemon to desired taste. When everything is ready, place the croutons in the center of a warm bowl and mound the crab on top of them. Garnish with fresh herbs. Right before eating, pour the hot, golden saffron broth over the crab and enjoy! Pairs beautifully with dry Riesling, Muscadet, Gavi di Gavi or any other dry white wine.

Grilled Chinook with Fresh Summer Squash

Prep time: 30 minutes

Difficulty: Medium

Serves: 2-4

1 piece of fresh Chinook salmon with the skin on, roughly 8 oz each (per person)

1 lb. fresh summer squash or zucchini, yellow or green 

1 cup fresh parsley leaves

Handful of nasturtium leaves and flowers for garnishing (substitute mint or dill)

1 T. capers

1 shallot 

Champagne or white wine vinegar

1 lemon, cut into wedges for garnishing

Salt 

Pepper

Olive oil 

Make sure your salmon is a room temperature before cooking. Season it with salt and pepper and then rub it with olive oil. If you are using a charcoal grill, heat it up until the coals are just glowing and there are no active flames, it should be a medium heat. Place the oiled salmon skin side down on the grill and cover it for 8 minutes. It should take about 12 minutes total, but it is good to keep an eye on it to not overcook it. It is done when it has reached an internal temp of 125F. 

Finely dice your shallot and place it in a bowl. Submerge it in vinegar. Finely chop the parsley, capers and nasturtium leaves (a little mint, fennel frond or dill is also nice if you have it) and place them in a separate bowl. Coat the herbs generously with olive oil. Mix the shallots with the herbs, oil and capers. Mix well and taste for seasoning.  

Use a vegetable peeler or mandolin to peel wide ribbons of summer squash. Place the ribbons in an ice bath to shock them. If there are chunks of squash left, toss them in a little olive oil and grill them until they turn golden brown. Chop them into bite size pieces.

To serve, strain and shake off the ribbons of summer squash and toss them with the seared squash and herb sauce, taste for seasoning. Plate the salmon and make a decorative pile of herbed squash beside it, topped with fresh nasturtium flowers. Enjoy! 

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Recipe and photo by Gracie Schatz

Albacore Tuna Niçoise

Prep Time:  1 hour

Difficulty:  Medium

Serves 2-4 people 

½ lb. albacore tuna per person 

2 cups olive oil 

2 bay leaves

1 sprig rosemary 

3 cloves garlic, peeled 

1 dried hot chili

 1 lb. new potatoes 

½ cup pitted Niçoise olives

½ lb. green beans or Romano beans, stems removed, cut into 1” chunks

1 egg per person 

1 large heirloom tomato, cut into bite size pieces 

1 bunch parsley, roughly chopped 

1 medium sized red onion cut into 1/4" wide slices 

Feel free to add radishes, fresh crispy lettuces, cucumbers, avocados or whatever other summer vegetables you love the most. 

Dressing: 

⅓ cup lemon juice

1 clove of garlic, grated or pressed through a garlic press

3 T. finely chopped shallot

1 T. finely chopped thyme 

2 T. Dijon mustard 

¾ cup oil from tuna confit

Salt and pepper 

Cut the albacore into 1 ½“medallions and salt well on all sides. Place the medallions in a small saucepan with the crushed garlic, bay leaves, rosemary, olive oil and dried chili. The fish should be fully submerged in oil. Place it over low heat until the oil is warm, it should not be hot or simmering, just warm to the touch. Continue cooking for 8-12 minutes. Check the fish with a paring knife, it should be slightly raw in the center. Remove the pot from the heat and let the fish rest in the oil until you are ready to make your salad. 

Clean your potatoes well and place them in a sauce pot, cover them in water and salt it well. Bring the water up to a boil and add your eggs, set a timer for 8 minutes and then reduce it to a simmer. When the timer goes off, remove the eggs and shock them in ice water. Continue to cook the potatoes until they are fork tender, then add in your green beans, cook for another two minutes then strain, rinsing with a bit of cold water. Cut the potatoes into bite sized pieces. 

To finish, make your dressing by combining all of the dressing ingredients and mixing well; season to taste. Toss the potatoes and green beans with half of the dressing. Place the potatoes and green beans in the refrigerator until they are cold. 

To plate, get a large platter and make mounds of each ingredient, including the tuna. Drizzle the remaining dressing over the entire salad and sprinkle fresh parsley on top. Enjoy! Niçoise salad is also wonderful as leftovers. 

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Recipe and photo by Gracie Schatz

Snapper Ceviche

Prep Time:  20 minutes         

Difficulty:  Easy

Serves:  2

⅓ lb fresh snapper, bones removed 

½ pint ripe, firm strawberries (mango, pineapple, peach and kiwi will also be excellent)

1 small red onion 

1 small bunch cilantro 

1 jalapeno 

3 limes

1 clove garlic 

1 T. olive oil 

Sea salt 

½" piece fresh ginger 

Kosher salt 

Tortilla chips for eating!

Place your fish on a large plate and generously cover it in salt, almost burying it. Set a timer for ten minutes. Meanwhile, dice your red onion and cut your strawberries into ½” cubes. In a blender combine lime juice, ½ cup of fresh cilantro, the jalapeno (remove the seeds if you do not like spicy food), 1 clove of garlic and the peeled ginger, blend until it forms a bright green paste. Taste for seasoning. When your timer goes off, rinse the fish well with cold water and pat it dry. Cut the fish into ½” cubes and toss it with the olive oil. When you are ready to serve, mix the fish, strawberries and onions with the fresh marinade and top with more freshly chopped cilantro. Allow the fish to sit in the marinade for about 5 minutes before eating.  Serve with tortilla chips or Saltines. Enjoy!

Fish can be salted, cut and oiled hours ahead of time. 

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Recipe and photo by Gracie Schatz

Halibut En Papillote

Fresh Halibut, herbs, garlic, and lemon.

Stack Halibut on herbs and lemons and add butter and pepper.

Wrapped and ready to bake!

Prep time: 10 minutes    
Cook time: 12 minutes, rest 5 minutes   
Serves 2

Recipe by Gracie Schatz

This is a quick, simple way to cook halibut. It is so easy and cooks the fish perfectly by steaming it in its own juices, leading to a delicate, flaky, flavorful dinner! This French technique of cooking the fish in parchment paper with aromatic herbs, lemon and butter is classic for a reason.

2 – 8 oz fillets of skin off, fresh, wild Halibut
2 t. kosher sea salt
½ t. freshly cracked pepper
3 large sprigs of fresh rosemary
6 sprigs fresh thyme
4 cloves garlic, crushed and skins removed
1 small lemon cut into 6 round slices
2 T. unsalted butter, cut into six pieces
 
Preheat oven to 450F

Cut two large squares of parchment paper, about 12”x12” each. Place half of the rosemary, thyme and garlic in the center of each piece of parchment. Salt the halibut fillets liberally on all sides and lay one on top of the fresh herbs in each piece of parchment. Crack fresh pepper on top of each fillet. Top each fillet with three pieces of butter and three slices of lemon. Seal the parchment by twisting the ends together and tying with twine or a long piece of leek or scallion.
Make sure it is fully sealed or the steam and flavor will escape.

Bake the parchment parcels for 12 minutes on a lightly oiled baking sheet and then allow them to cool for 5 minutes. Open the parchment right before you eat, discard the lemon slices and enjoy!

Serve with roasted carrots, steamed broccoli, wild rice or whatever sides you love and make sure to pour the flavorful lemony butter that collects in the bottom of the parchment all over your vegetables!   

Citrus Marinated Halibut for Fish Tacos

Prep time:  10 minutes, plus 2 hours marinating or overnight.
Cook time: 12 Minutes  
Serves 2-4

Recipe by Gracie Schatz

1 lb. piece of skin-on Halibut
1 lime
1 orange (Cara Cara is best)
3 cloves garlic, peeled and put through a garlic press
1 t. ground cumin
1 t. smoked paprika
1 t. dried oregano
1 t. Aleppo chili flake or ½ t. red chili flake
1 T. olive oil
2 t. salt
2 T. honey
 
6-8 Corn tortillas
Red onion, chopped fine
Hot sauce to taste
Cabbage cilantro slaw for topping

Place your fish skin side down in a glass baking pan. Cut the orange and lime in half and squeeze the juice all over the fish, place the remaining pieces of orange and lime next to the fish in the pan. Sprinkle the fish generously with sea salt, cumin, paprika, dried oregano, Aleppo and chili flakes, then rub the fish with olive oil and the mashed garlic. Cover with plastic wrap and marinate as little as two hours or ideally, overnight.
 
When you are ready to cook your halibut remove the fish from the fridge. Preheat your oven to 500F. Remove plastic wrap and drizzle the honey over the fish. When the oven is hot, place the fish in the oven and bake for 12 minutes. It is finished when the fish has an internal temperature of 125F and the honey begins to caramelize and turn a deep golden color. If you don’t have a
thermometer, you can just test the fish with a fork, when it is done it will begin to flake apart easily.
 
Serve the fish in warm corn tortillas with cabbage cilantro slaw, hot sauce, chopped fresh red onion and a wedge of lime! Enjoy!

Fresh Halibut marinating in citrus and herbs for delicious tacos!

Pacific Northwest Gefilte Fish - Appetizer

Recipe by Gracie Schatz

Servings: 8

For the Gefilte Fish:

1 large onion, coarsely chopped

12 oz. Oregon snapper fillet, coarsely chopped

4 oz. wild salmon, bones and skin removed

2 T. vegetable or grapeseed oil

1 large egg

2 T. coarsely chopped fresh dill

1 t. kosher salt

1/8 t. freshly ground white pepper

1 t. sugar

For the Broth:

2 qt. Newman’s Seafood Broth

Preparation:

1. If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor.

2. Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.

3. Warm up your broth, once it is boiling, reduce to a simmer. Wet your hands and form fish into balls, according to your size preference. They should be a little bigger than a walnut but smaller than a matzo ball. They will expand as they cook.

Place them one by one into the simmering broth. When all eight servings are in the pot, make sure heat is low and place lid on the pot. Cook gefilte in the pot for 30 minutes.

Remove gefilte with a slotted spoon and place in a bowl or deep serving dish. Chill.

Serve them chilled, topped with freshly chopped dill and freshly grated horseradish.

Pan Roasted Halibut with Green Garlic Pesto

Serves 4 Difficulty level: Medium

Recipe by Gracie Schatz

Ingredients:

4 each 6-8 oz Halibut Fillets, skin on *

1 T. Butter

For Pesto:

4 shoots green garlic (dark green tops removed, roughly chopped)

1/4 cup shelled pistachios

½ cup grated Grana Padano or Parmesan cheese *

Juice and zest from 2 lemons

1 cup extra virgin olive oil

½ cup roughly chopped parsley

5 cloves garlic (peeled)

* items can be purchased at Newman’s Fish Company

Preheat oven to 350 degrees.

Make sure the halibut is room temperature before you start to cook it. To do this, remove the halibut from the refrigerator a half hour before cooking. Pat the halibut dry with a paper towel and salt generously. Heat a large cast iron pan over high heat. Place the butter in the pan and allow it to melt and coat the pan evenly. When it starts to bubble, place the halibut fillets in the pan, flesh side down. Press them down with a spatula so they get a good amount of surface contact with the hot pan. Allow them to sear for 3-5 minutes, until golden brown. Flip them so they are skin side down and carefully place the hot cast iron pan in the preheated oven. Allow them to finish cooking. Depending on the thickness of your fillet, this could take anywhere from 6-10 minutes. If you have a meat thermometer, remove the halibut from the oven when it is at 125 degrees and allow to rest in the pan for 5 minutes before serving. If you do not have a meat thermometer, use your hand to press down on the fish to check for doneness. If it bounces back, it is done. If you don't trust your hand, feel free to cut one of the pieces open and look inside. You want the very center of the fish to look slightly underdone when you pull it from the oven as it will continue to cook through as it rests.

While your halibut is cooking, make the pesto by combining all of the ingredients in a blender and blending until smooth. If it is not blending well add a splash of water. Taste for salt and acid and adjust to your liking. Pour pesto sauce over cooked fillet. This green garlic pesto is a perfect way to ring in the beginning of spring time and the beginning of fresh halibut season! Serve with pasta, potatoes, or Israeli couscous. Enjoy!

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Squid Ink Pasta with Fresh Dungeness Crab and Cream Sauce

Recipe by Mitch Temple and Gracie Schatz

Serves 4

Prep time: 30 minutes  Difficulty: Easy

Ingredients:

1 large Shallot*, diced

5 cloves garlic, diced

1 large leek, cleaned, tougher top discarded, diced

1 fennel bulb, fronds set aside for garnish, bulb diced

1 bunch chives, finely chopped

¾ lb freshly picked Dungeness crab meat*

¼ cup butter

1 ½ cups heavy cream

¼ cup grated Parmesan or grana padano cheese*

¼ cup dry white wine (like vernaccia di san gimignano)*

1 teaspoon red pepper flakes

1 package squid ink tagliolini* 

1 large lemon*

In a large pot, bring a half  gallon of water to a boil with 2 tablespoons of sea salt. While your water is heating, melt butter in a large saute pan over medium heat. Once the butter is starting to bubble, add diced shallot, leek, fennel bulb and garlic and increase the heat. Cook until they are golden brown and start to stick to the bottom of the pan, stirring constantly, about 10 minutes. Add your dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add heavy cream and reduce heat to low. Add half of your grated Parmesan or grana padano and the teaspoon of chili flakes. Continue to simmer until your pasta water boils. Add pasta to boiling water. Once your pasta is cooking, add the fresh Dungeness crab meat to the cream sauce. The pasta will cook for 3-6 minutes (depending on how al dente you like it). Right before you strain the pasta, add a ¼ cup of the pasta water to your sauce, this will help it stick to the pasta. Taste your sauce, add salt or more chili flake if you like! Toss your strained squid ink pasta in your crab and cream sauce, add chives, the zest and juice of the lemon and garnish with fennel frond and the remaining grated cheese. This dish is rich and decadent, it pairs beautifully with a crisp, bright and dry white wine like an Arneis* or dry Riesling*. Make sure to serve it with a nice fresh salad. Enjoy!

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*= items that can be procured at Newman’s Fish Market

Halibut Curry with Chutney

4 servings

From Fish on the Grill, Barbara Grunes and Phyllis Magida

CHUTNEY (can make ahead and refrigerate several days in advance)

2 c. dried apricots (or dried figs, craisins, or other favorite dried fruit)

1 1/2 T. chopped candied ginger

1 c. dark raisins

1/2 lime, sliced thin

1 large onion sliced thin

1 1/2 c. firmly packed dark brown sugar

1/2 c. wine vinegar

3 cloves garlic, minced

1 t. dry mustard

1/2 c. canned tomato sauce

1/2 t. ground cinnamon

1/2 t. each: ground cinnamon, ground allspice, and ground cloves

FISH

Curry powder

1/4 c. melted butter

4 7-ounce halibut steaks , or 2 lb. halibut fillet

1. Make chutney: This can be done a few days ahead. Chop apricots or other dried fruit. Combine all the chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until the mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.

2. Grill the Halibut: Mix curry powder to taste with the melted butter. Brush halibut with the curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Turn halibut steaks with a greased spatula and continue cooking until fish begins to flake, 2-3 minutes. When cooking halibut fillet don't turn the fillet, they can cook fully by having one side exposed. Grill for 15-25 minutes depending on the thickness of the fish. Serve the fish and pass the chutney as a sauce for the halibut.