Recipe by Chef Natalie Janicka Bear Tooth Theatrepub & Grill, Anchorage Makes 4 servings Time: 20 minutes Ingredients 8 (6-inch) flour or corn tortillas 4 (4-ounce) wild Alaska cod fillets 12 ounc
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
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 Sher
Recipe by Fish Alaska Publisher Melissa Norris This recipe is a recreation of a lunch shared with my mother-in-law over at a small restaurant in Lahaina on Maui. I eliminated an ingredient or two and
by Executive Chef Brie Hockersmith, Bridge Seafood 2 skewers per person. Serves 4. 20 oz. of salmon 20 oz. of rockfish 20 oz. of reindeer sausage links 8 l
By Executive Chef Roberto Sidro, Flying Machine Restaurant Ingredients 1/2 lb. Bering Sea Red King Crab 1/4 lb. Southeast Alaskan Spotted Shrimp 1/4 lb. Kodiak Sea Scallops (Small) 1 cup Diced Celery
Seafood Cioppino By Executive Chef Drew Johnson Serves 4 Step One: 4 tbsp olive oil 1/2 cup diced green bell pepper 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onion 1/2 fennel bulb, cut
Battered sablefish with king crab, spotted shrimp, fresh pico de gallo and cilantro dressing Ingredients: (2) 6 oz. butterflied sablefish fillets battered and deep fried (see recipe) 6 oz.