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recipes

Chef Bobby’s Halibut Olympia

This Halibut Olympia is made with Alaskan halibut layered on a bed of caramelized onions, topped with Parmesan breading and white dill cream sauce. Halibut Olympia Recipe by Chef Roberto 'Bobby' Sidro The Read More...

Chef Bobby’s Halibut Olympia2019-08-05T11:30:16-08:00

Bang Bang Halibut

by Melissa Norris Fish Alaska magazine Publisher If you’ve eaten at Bonefish Grill and had their signature Bang Bang Shrimp appetizer, then you probably know awesomeness when you taste it. For this dish, Read More...

Bang Bang Halibut2019-02-08T11:24:32-09:00

Poke Salmon

by Capt. Chad Matthews O’Fish’ial Charters of Alaska Now that you have a freezer full of salmon after fishing with O’Fish’ial Charters, let’s start putting it to good use! Our featured recipes help Read More...

Poke Salmon2017-10-11T17:06:51-08:00

Seafood Trio

by Chef Pat Mathias, The Grape Tap Makes 4 Servings Blackened Halibut with Grape Salsa: Dredge four 4-ounce halibut filets in blackening seasoning and sear in clarified butter (or olive oil) on medium Read More...

Seafood Trio2019-02-08T11:35:23-09:00

Alaskan Mango Ceviche

by Chef Tammy Blank  Mykel’s Restaurant 7oz. small diced Alaska salmon 7oz. small diced Pacific cod 7oz. small diced Kodiak scallops 1 1/4 cup diced mango chunks 1/8 cup minced fresh jalapeno 1/4 Read More...

Alaskan Mango Ceviche2019-02-08T11:35:24-09:00

Sriracha-Maple Glazed Grilled Salmon

Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw” by Chef Drew Johnson Kincaid Grill serves 4 Maple-Sriracha Glazed Grilled Alaskan Red Salmon 1 cup grade-A maple syrup 1 tbsp. Sriracha Read More...

Sriracha-Maple Glazed Grilled Salmon2019-02-08T11:16:02-09:00

Shoyu Rockfish

by Chef Patrick Hoogerhyde, Bridge Seafood serves 4 Ingredients: 4 each,wild Alaskan rockfish filet, 6 oz portions 2 tbsp olive oil Kosher salt & pepper to taste 1/3 cup shoyu sauce 2 cups Read More...

Shoyu Rockfish2019-02-08T11:26:35-09:00

Copper River Salmon

Matanuska Valley Roasted Root Vegetables with a Roasted Garlic Aioli by The Lakefront Anchorage, Chef Roberto Sidro Copper River Salmon Preheat oven to 400 degrees. Rinse salmon fillet in cool water and pat Read More...

Copper River Salmon2019-02-08T11:16:05-09:00

Blackened Rockfish Tacos

by Bayview Pub Ingredients Six 4-inch corn tortillas, street taco size.    Smaller the better. 6 oz rockfish in 3/4-inch chunks. 1 Tbsp or so of Cajun seasoning. 1 cup of Green and Read More...

Blackened Rockfish Tacos2019-02-08T11:26:36-09:00

Cajun Scallops

  by Heather Scholten, Spiceolgoist Ingredients: 1 lb large scallops 1-2 tbsp Spiceologist Black    Magic Cajun Spice Blend 1 tbsp olive oil 1 tbsp butter Fresh thyme sprigs 3 tbsp Sherry wine Read More...

Cajun Scallops2019-02-08T11:45:56-09:00

Stuffed Shrimp

Recipe courtesy of Kathy Jones, Executive Chef Westmark Hotel, Sitka, Alaska Ingredients 1½ pounds jumbo shrimp, peeled and deveined ¼ cup white wine 2 tablespoons butter Crab filling 1 yellow pepper, finely diced 1 Read More...

Stuffed Shrimp2019-02-08T11:32:50-09:00

Talarik Creek Lodge Grilled Sockeye

Recipe courtesy of Martha Mae and Erik Salitan Talarik Creek Lodge, Iliamna, Alaska Ingredients 2 fresh 6-in rosemary sprigs, about 1 tbs chopped 2 salmon fillets with skin, (in this recipe it was Read More...

Talarik Creek Lodge Grilled Sockeye2019-02-08T11:16:06-09:00

Blackened Rockfish Tacos

by Marcus Weiner Serving size 2 tacos, serves 4 Ingredients 2 pounds boneless, skinless rockfish fillet, cut into 8 equal pieces 8 cups shredded lettuce 2 cups shredded cheddar cheese 16 tbs salsa 8 Read More...

Blackened Rockfish Tacos2019-02-08T11:26:36-09:00

Crispy Skin Salmon

Recipe by Chef Keller Prepared at King Salmon Lodge Ingredients For the salmon: Four (6- to 8-ounce) center-cut salmon fillets Kosher salt and freshly-ground black pepper 1 tablespoon olive oil Juice of two lemons Read More...

Crispy Skin Salmon2019-02-08T11:16:08-09:00

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