Grilled 'Troll-Caught' Albacore Sandwich with Red Peppers

1-1/3 pounds skinless Pacific Albacore, cut into ¾ inch thick loin cuts
2 tablespoons + 2 teaspoons olive oil
6 tablespoons lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
½ teaspoon oregano, crushed
dash of cayenne
*Sautéed Red Peppers
2 French rolls, split lengthwise
¼ cup chopped basil

Rinse Albacore with cold water; pat dry with paper towels. Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate Albacore in one-half of the vinaigrette for 30 minutes, turning once. While fish is marinating make Sautéed Red Peppers (see recipe below). Drain Albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with Albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

Makes 4 servings.

*Sautéed Red Peppers

1 red pepper, roasted, peeled and cut into ½ inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

In non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.

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Linguine with Albacore Tuna, Clams, and Bacon

8 ounces fresh Albacore tuna diced
1/3 pound bacon, chopped 
5 cloves garlic, minced
1/4 to 1/2 pound dried linguine 
1/2 cup clam broth
1 can (6 1/2 oz.) chopped clams with juice
1 teaspoon capers drained 
1/2 tsp crushed red pepper flakes or to taste 
Lemon wedges for garnish
Minced Italian parsley
Salt to taste 
1. In a covered pan over high heat, begin heating enough water to cook linguine. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic and capers after 5 minutes; cook until bacon has browned. Drain all but 2 tablespoons of fat from the pan.
2. When water is boiling, add linguine cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, red pepper flakes, and tuna. Bring bacon mixture to a simmer, cover and keep warm.
3. Drain pasta well; toss with bacon and tuna mixture. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.

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Halibut with Tomato-Sorrel Sauce

yield
Serves 4

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.
ingredients
Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach
preparation

For Sauce:
Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.

For Halibut:
Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.

Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.

Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.

Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

Recipe from Epicurious

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Greek Baked Shrimp

Simple, quick and very tasty. Leftovers were wonderful, too.
1 yellow onion, chopped
4 garlic cloves, minced (2 T)
3 T extra virgin olive oil
1 red or yellow bell pepper, seeded and diced
1/2 t crushed red pepper flakes
1/2 t ground cinnamon
1/4 t ground allspice
1 -28 oz can diced tomatoes
1 1/4 lb raw shrimp, peeled, deveined and tails removed
pinch each of salt, black pepper and sugar
1 T fresh oregano, chopped, (or dried)
1 T fresh flat leaf parsley, chopped,, (or dried)
2/3 cup , (1/4 lb) feta, large crumbles

Preheat oven to 375˚. Heat oil in a heavy saute pan over med heat and cook the onion until soften. Add garlic and peppers and cook 2 minutes more. Add cinnamon, allspice, and chili flakes and cook 30 seconds until aromatic. Add undrained tomatoes and simmer gently until slightly thickened, approx 15 min. Add herbs, salt, pepper, sugar and shrimp, then transfer to a 2 quart baking/casserole dish. Top with feta and bake until shrimp are cooked through, approx 20 minutes. Stir if necessary to cook through. Serve immediately with crunchy French/artisian bread and a great salad. Serves 4 medium appetites. (You could replace the cinnamon and allspice with cilantro and increase the chili pepper a little for a different taste. I served the leftovers over angel hair pasta and it was great, too.)

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General Cooking Tips for Salmon

Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source. 

For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes 

For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes 

Bake - Bake at 400 degrees F until the fish is cooked according to the above times 

Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn. 

Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly. 

Poach - Poach fish in water, fish stock or a combination of white wine and stock or water.   Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done. 
Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.

Fish Tacos

Serving size 2-3 tacos, serves 4

1  ½ pound grilled or fried fish filets cooked and cut lengthwise 
1 doz large corn or flour tortillas

Sour Cream Sauce
1 cup sour cream or plain yogurt, We like “Nancy’s.”
1 cup mayonnaise
1 Tbl cumin
2 Tbl water, approx. 
Juice from 4 limes
Mix and refrigerate while preparing fish tacos

Cabbage Mix
1 head green cabbage finely chopped
5 radishes, thinly sliced
1/2 red onion, finely chopped
1/2 bunch cilantro, approx.
Juice of 2 limes
Toss together 

Garnish 
Pickled jalapeño pepper, “nacho style”
Slices of fresh limes
Salsa to taste

Preparation: 
Spread cabbage mixture generously on warm tortillas, layer fish, drizzle with Sour Cream Sauce and Salsa to taste, garnish with jalapeños, squeeze lime juice on top, fold in half and serve.

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And another Fish Taco recipe

Great, light change from traditional tacos and even easier to make. 
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices

Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.

Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.

Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.

Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.

Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.

*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.

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Coquilles Saint-Jacques

See Dwight Collins fixing Coquilles Saint-Jacques on KVAL

2 lbs. scallops
3/4 cup melted butter
2 cups cream sauce (see below)
6 egg yolks
1/2 cup lemon juice
1 tablespoon chopped shallots or scallions
3/4 cups sliced mushrooms
3/4 cups white wine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
minced fresh parsley

Sauté scallops in 1/3 cup of the butter for 1 minute. Stir in lemon juice. Drain scallops, reserving liquid. (If sea scallops are used, cut each one into thirds.) Arrange scallops in 8 buttered coquilles or individual casseroles for main-dish servings. To serve as a first course, use 12 5-inch coquilles. Saute shallots and mushrooms in remaining butter. Add reserved liquid from scallops and the wine; simmer until reduced to one third. Set aside. 
Prepare cream sauce, then blend in mushrooms and wine mixture. In a 2-quart bowl, beat egg yolks with cream. Stir in cream sauce mixture, a little at a time. Then put entire mixture back into saucepan and cook, stirring constantly, for about 2 minutes, until slightly thickened. Pour sauce over scallops; sprinkle each coquille with some of the cheese. Broil 6 to 8 inches from the heat source until lightly browned. Sprinkled with parsley, and serve with toast triangles if desired. Makes 8 main dish servings, or 12 appetizer servings. 

Sauce Béchamel (Cream Sauce)
Melt 4 tablespoons butter in a saucepan. The instant it is melted, remove pan from heat and sprinkle in, spoon by spoon, 4 tablespoons of flour; stir while adding and continue to stir until well blended. Slowly add 2 cups of room-temperature mil,, stirring constantly. The sauce will become smooth and faintly yellow. Return the pan to the heat and stir some more. As sauce starts to bubble, add just a touch of salt and white pepper. Continue cooking over low heat until sauce thickens. Makes about 2 cups.

To make richer sauce, separate 1 egg; use the white for something else. Add 2 T milk or cream to the yolk and beat with a whisk until blended. Then add a ladle of the hot sauce and continue whisking for a minute until the egg is blended. Turn into the rest of the sauce and heat, still over low heat and stirring all the time, till sauce is hot and thick. Makes about 2 cups.

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Grilled Plank Salmon

1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)
DIRECTIONS
1. Soak the cedar plank in water for at least 2 hours and up to 12.
2. Preheat the oven to 325 degrees F (165 degrees C).
3. Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

On the Grill
Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.

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Cedar Plank Salmon

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural red cedar (no preservatives). The salmon is slow cooked, which produces a rich, smoky flavor.

24" x 8" x 1" untreated cedar plank
6 (4 ounce) fillets salmon
1/2 cup extra virgin olive oil
onion, slices
lemon

1. Submerge untreated cedar plank in water. Soak 12 hours or overnight.
2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2-3 minutes until dry. Adjust grill temperature for medium heat.
3. Rub salmon fillets with olive oil. Arranage on plank. Top salmon with onion, lemon slices, and whatever spices you enjoy on salmon.
4. Cook salmon, covered 20-30 minutes, or until opaque and easily flaked with a fork.

When you purchase a whole fresh troll-caught Oregon Ocean Chinook Salmon from a commercial fishing boat or retailer, you can be assured that only the highest quality standards have been followed. Each salmon is cleaned and dressed at sea and held at an optimum temperature until the boat returns to shore and the fish sold.

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Cajun-Style Alaskan Halibut

6 tablespoons soy or vegetable oil
For Cajun spice blend:
4 tablespoons Spanish paprika
1 1/2 tablespoons salt
1 1/2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons cayenne pepper
2 teaspoons white pepper
2 tablespoons black pepper
2 teaspoons dried thyme
2 teaspoons dried oregano
For fish:
4 Alaskan halibut fillets (8 ounces each)

Clean grill with wire brush to get it as smooth as possible. Heat grill, using mesquite charcoal. When heated, wipe grill surface with a towel lightly saturated with soy oil. Repeat this process two or three times
before cooking the fish, always remembering to wipe with oil immediately before placing the fish on the hot grill. (This prevents sticking.)

To make spice mix: Mix all spice mix ingredients in a bowl. You will end up with 2 cups of spice mix but you will need only 1 cup for this recipe. Tightly cover the remaining spice mix and use another time. Put 1 cup spice mix on plate and dredge one side of each fillet. Place halibut fillet on hot, oiled grill, seasoned side down. Place the fish at a diagonal on the cooking grill. This reduces the chance of the fish falling through the grill or falling apart when turning the fish over.

Cook first side of fish 3 to 5 minutes or until fish turns from translucent to opaque/white halfway up thickness of fillet. Use fork and spatula to turn the fish over. Place fork under fish to gently lift it free of grill while you are easing the spatula under the fish. Turn the fish over, then lightly baste with soy oil. Cook until fish turns from translucent to opaque and white. Be careful not to cook the fish beyond the point of doneness; otherwise, it will dry it out and become toughened. Remove from grill and serve immediately. Makes 4 servings.

Per serving: 315 calories, 7g carbohydrate, 50g protein, 10g fat (1g
saturated), 73mg cholesterol, trace of fiber, 1,434mg sodium. Calories
from fat: 28%.
This second recipe is from the Fish Market restaurants.

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Halibut Cubes in Thai Green Curry Sauce

1 can (15 ounces) unsweetened coconut milk (see notes)
1 to 2 tablespoons Thai green curry paste (see notes)
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-
inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely
diced (OR use the equivalent amount canned, drained diced
tomatoes)
Handful of fresh basil or mint leaves OR a combination

Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream. Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice. Makes 4 servings.

Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor. Look for Thai green curry paste in Asian markets.

Per serving: 356 calories, 12g carbohydrate, 24g protein, 25g fat (20g saturated), 29mg cholesterol, 324mg sodium, 2g dietary fiber. Calories from fat: 63%.
From "West Coast Seafood" (Sasquatch Books) by Jay Harlow

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