By Marlene Byerly
of Anglers Lodge on the Kenai River
Cut 1/2 pound of halibut into small pieces.
Marinate halibut in juice mixture in a non-metal bowl for three hours. Drain and add to vegetable mixture.
Juice Mixture
1/4 cup lemon juice
1/4 cup lime juice
Vegetable Mixture
Chop each of the following vegetables into 1/8-inch pieces and mix all the ingredients.
1/2 cup bell pepper
1/3 cup black olives
1/3 cup mushrooms
1/3 cup onion
1 tomato
3 tbsp. olive oil
3 tbsp. ketchup
12 green olives
1/2 tsp. tabasco
1/2 tsp salt
1/8 tsp. basil
1/8 tsp. oregano
1 tsp. cilantro
1/2 cup tomato juice
Serve chilled. Store in refrigerator. Do not keep for more than 36 hours.
But the perfect meal is not complete yet. To finish, Marlene says it's important to add the following to each of her recipes:
1 great day of fishing
2 or more good friends
3 or more fish tales
Relaxation, to taste
Laughter and camaraderie, heavy doses
Dash of tall tales
Pinch of the truth
Family-owned and operated Anglers Lodge sits right on the Kenai River in Sterling, and while they pride themselves on the fishing experiences offered to each and every visitor, they also take great care in the food they offer guests and in the comfort and cleanliness of their lodge.
In addition to a summary of the freshwater and saltwater fishing their experienced guides provide and the packages the lodge sells, they also share some tasty recipes at their website www.anglerslodge.com. For a well-rounded experience in Alaska that's affordable, contact the Byerly's for information on staying at Anglers Lodge.
Cut 1/2 pound of halibut into small pieces.
Family-owned and operated Anglers Lodge sits right on the Kenai River in Sterling, and while they pride themselves on the fishing experiences offered to each and every visitor, they also take great care in the food they offer guests and in the comfort and cleanliness of their lodge.