4 3- to 4-ounce portions of salmon
4 3- to 4-ounce portions of any white fish such as cod or halibut
Fish should be cut to the same thickness for even cooking
1 cup Alaska Fish Pack Seasoning (Sweet & Mild or Hot & Spicy)
Sea salt
Sugar
1/2 pound sugar snap peas
Extra virgin olive oil
Sesame oil
1 pound fine asparagus
1 yellow, 1 orange and 1 red pepper, coarsely chopped
1/4 cup butter
1/4 cup brown sugar (or Fish Pack if you like a little more spice)
1 tbsp. herbal infusion
1/4 tsp. cinnamon
3 cups shredded carrots
Glaze the Fish
Cut the fish into squares approximately the same size and thickness. Place on a platter and spoon about 1 1/2 tablespoons of the Alaska Fish Pack Seasoning onto each piece. Pat it down a bit. Make sure to cover only the top of each piece completely. The pack will glaze the fish while you prepare the vegetables. You will cook the fish last.
Snap Peas
To a large, heavy, non-stick skillet on high heat, add 1/4 cup water and 1/2 teaspoon of sea salt and 1 teaspoon of sugar. The water should sizzle. Toss in 1/2 pound of sugar snap peas. Briefly steam the snap peas. Remove the peas to the serving plates and discard the water or burn it off. Don't wash the pan!
Asparagus
Add 2 tablespoons of extra virgin olive oil to the pan (still on high) and another 1/2 teaspoon of sea salt and a tablespoon of sesame oil.When this is hot, add 1 pound fine, thin, trimmed asparagus. Toss in the oils and sautŽ briefly. When bright green, remove to serving platter or plates. Don't wash the pan!
Peppers
Next add 1 1/2 cups chopped yellow, red and orange peppers to the hot pan. You may add a bit of oil and sautŽ very briefly - keep them crunchy! Remove to serving plates. Above they are shown served in a leaf of butter lettuce. - You've got it, don't wash the pan.
Carrots
To the hot pan add 1/4 cup water, 1/4 cup butter and 1/4 cup brown sugar (or if you like a little more spice, use a 1/4 cup of the Fish Pack instead). Optional: Add 1 tablespoon of any herbed Vodka (I like Monarda, but Anise Hyssop, Corriander or Mint will also work fine) and 1/4 teaspoon of cinnamon. Carmelize the sugar till there are bubbles the size of dimes in the pan. Toss in 3 cups of shredded carrots. Briefly sautŽ the carrots in the carmelized sugar, then remove them to a bowl and continue to thicken and reduce the carmel (until the bubbles are the size of nickels). Return the carrots to this mixture, toss briefly, and place on plates using a slotted spoon.
Ok, rinse the pan - Very hot water.
Cook the Fish
Return the pan to high heat. Add 2 tablespoons of extra-virgin olive oil. Heat to sizzling. Carefully place the fish in the oil with the glazed side up. Cook till the sugar starts to carmelize. Reduce the heat to medium. Turn the fish over carefully so as not to disturb the glaze. Cook on the glazed side for 3 minutes, then turn it back over to complete cooking. Fish is done when it flakes easily with a fork. Remove from the pan and place on serving plates.Voila! You have created a beautiful, delicious meal in a single pan.
Alaska Fish Pack Seasoning is available by mail order only. It is a proprietary blend of 37 spices and herbs that enhance and simplify the preparation of any fish. It can be used as suggested above or the prepared fish may be baked, grilled on a cedar plank or smoked. Additional ideas are included with each package. Don't confuse this product with rubs. Fish Pack glazes the fish and holds in the moisture so the fish is succulent and has a hint of smoke. It's easy, quick and delicious! Order the large size and share with your friends and family.
Alaska Fish Pack Seasoning
Specify Sweet & Mild or Hot & Spicy
1 pound $22.50, 2 pounds $37.50, including shipping to any U.S. address. Send your request and a check or money order to:
Alaska Fish Pack Seasoning
HC 34 Box 2560
Wasilla, AK 99654
Alaska Fish Pack Seasoning
Alaska Fish Pack Seasoning