The Alaska Seafood Cookbook
The Alaska Seafood Cookbook
A Word About This Book...
Alaska, the "last frontier" is rich in many resources, the largest of
these being seafood. Each year nearly four billion pounds of
delicacies are harvested from the clear icy waters that surround the
State. Salmon, shrimp, halibut, pollock, and king crab are just a few
of the varieties of seafood that Alaska shares with consumers world
wide.
This cookbook, a collection of treasured family secrets, is one of the
ways Alaskans promote the seafood bounty that is harvested from
our waters. The cookbook is divided into four sections:
Gourmet-Extraordinarily fine food in flavor and appearance.
Fast and Fancy-Quick to create but looks fancy on the plate.
Galley-Dishes that can be prepared in advance.
Jr. Seafood-Simple dishes that a young cook could prepare, or help to prepare.
Over the summer of 1986 Alaskans were asked to bring their
favorite seafood dishes to contests held during regional State fairs.
Recipes were judged on several characteristics including appearance,
taste, and the creative use of Alaska seafood. Mail in entries were
also accepted. In the fall, the recipes were tested and reevaluated in
five Home Economics classes around the State. The recipes
presented here give a small sample of how Alaskans prepare their
seafood.
The artwork chosen for the cookbook was selected from over 50
original line art drawings. The artwork was submitted in a statewide
contest held this fall within the high schools.
The Good News About
Seafood Nutrition...
Nutritionists now recommend eating two or more seafood meals a
week. One reason for this is linked to the type and amount of fat
found in fish and shellfish. Omega-3 fatty acids, one of the
components of fat in seafood, appear to help lower blood cholesterol
in people and therefore may help reduce the risk of heart disease.
Virtually all seafood is low in fat. And the fats that are in seafood are
largely polyunsaturated, the type considered most beneficial for heart
health. Fish with higher fat content, such as salmon, tend to have
higher levels of omega-3 fatty acids than lower-fat fish.
AK Seafood Cookbook-Fast 'n Fancy
FAST 'N FANCY
SMOKED SALMON CAPER SPREAD
Carol, Anchorage, Alaska
Combine cream cheese, lemon juice, milk and capers with 2/3 cup of
salmon in food processor or blender. Mix until smooth. Add
remaining 1/3 cup salmon and mix until just stirred into the cheese
mixture. Chill in small bowl lined with plastic wrap. Just before serv-
ing, roll in chopped fresh parsley. Serve with crackers~ or breads for
an appetizer.
8 oz. cream cheese
1/4 cup parsley
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon capers,rinsed and drained
1 cup smoked salmon
MENDENHALL CRAB PUFFS
Judy, Auke Bay, Alaska
Bring to a rolling boil in saucepan over medium heat: 1 cup water,
1/2 cup butter, or margarine. Stir in at once: 1 cup sifted flour. Stir
vigorously over low heat, about 1 minute or until mixture leaves the
pan and forms a ball. Remove from heat.
Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is smooth
and velvety. Drop by spoon onto ungreased baking sheet, into about
the size of a walnut. Bake at 400 for 30 to 35 minutes or until
golden brown and dry. Cool thoroughly. Cut off tops with a sharp
knife. Scoop out any filaments of soft dough. Fill with crab filling.
Replace tops. Serve immediately or refrigerate, covered. Makes 18-
20 puffs. Filling: Combine all ingredients.
1cup water
1/2 cup butter or margarine
1cup sifted flour
4 eggs
Crab filling:
2 cups crab, drained
1/4 cup minced celery
3 tablespoons grated onion
pepper to taste
3 tablespoons Miracle Whip
salad dressing
CREOLE HALIBUT BITS
Nancy, Juneau, Alaska
Lightly grease a 8':9" baking dish with margarine. Place cubed
halibut in baking dish, cover and bake in a 350o oven for 20 minutes,
or until fish flakes easily with a fork.
While fish is baking, prepare the Creole sauce. Cook 1/2 cup
chopped onion and 1 minced garlic clove in 3 tablespoons cooking
oil until yellowed. Add 1/2 cup chopped green pepper, 1 bay leaf, 16
oz. can whole tomatoes (cut into bite-sized pieces), 1 teaspoon salt,
1/8 teaspoon pepper. Simmer uncovered for 20 minutes. May add
tabasco, as desired.
When fish is done, drain off excess liquid. Pour creole sauce over
halibut and serve hot. Serves 4-6.
1 1/2-2 lbs. halibut, cut into1" squares
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green pepper
1 bay leaf
16 oz. can whole tomatoes 1 teaspoon salt
1/8 teaspoon pepper margarine tabasco (optional) season to taste
HALIBUT DELIGHT
Paula, Fairbanks, Alaska
Combine flour, garlic powder, curry powder, marjoram, baking
powder, and lemon pepper. Mix well. Slowly add enough flat beer to
make a thick batter. Dip halibut in batter and then roll in Panko. Let
stand for 2 minutes. Deep fry in 375 F fat until golden brown. Drain
on absorbent paper and serve with a tartar sauce or a zesty tomato,
horseradish sauce for dipping. Serves 3-4.
1 lb. halibut, cut into chunks
1 cup flour
11/2 teaspoon garlic powder
11/2 teaspoon curry powder (or a bit less)
1 teaspoon marjoram
2 teaspoons baking powder
3/4 teaspoon lemon pepper
2 cups Panko (Japanese potato flakes)
8 to 12 oz. flat beer
CURRY HALIBUT STROGANOFF
Gerry, Sitka, Alaska
Saute chopped onion and curry powder in butter. Stir in can of
chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice
or noodles. Garnish with tomato slices and parsley, or chopped
unsalted peanuts, currants and chutney. Serves 4-6 (depending on
serving portions).
2 tablespoons butter
1/4 cup chopped onion
1 teaspoon curry powder
8 oz. halibut (cooked and flaked)
1 can Cream of Chicken soup
1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon lemon juice
ELEGANT BAKED SNAPPER
Marian, Myers Chuck, Alaska
Place fillets in a baking dish and sprinkle with dill weed. Mix the
sour cream, seafood seasoning, and pepper together and use a
rubber scraper to "frost" the mixture over the fillets. Sprinkle with
the chopped onion and the grated cheddar cheese. Bake at 400o F
until lightly browned and the fish flakes easily with a fork when
tested in the center. Serves 6.
Microwave version: Prepare as above, cover and cook in the
microwave on high for 8 minutes. Test and continue to cook until
the fish flakes easily. Brown in the oven (lightly).
2 lbs. snapper fillets 1 cup sour cream
1 teaspoon seafood seasoning
1 teaspoon dill weed
1/2-1/4 cup onion, finely minced
1/2 teaspoon pepper
3/4 cup grated cheddar cheese
HALIBUT BROCCOLI PIE
Clint, Sitka, Alaska
Mix 2 cups cheese, halibut, onion and broccoli together and place in
a 10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper,
garlic and thyme. Pour over halibut-broccoli mixture. Bake 400o for
25-35 minutes or until knife inserted in center comes out clean. Top
with remaining cheese and bake 1-2 minutes longer to melt cheese.
Cool 5 minutes and cut into wedges. Garnish with tomato and
parsley.
3 cups sharp cheddar cheese, grated
11/2 cups flaked halibut
1 cup finely chopped onion
1 package frozen chopped broccoli, thawed and drained
1 1/3 cup milk
3 eggs
3/4 cup Bisquick baking mix
1/2 teaspoon lemon pepper
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme leaves
SALMON ITALIANNE
Marcella, Ketchikan, Alaska
Line baking pan with a sheet of tin foil. Cut salmon into about six
pieces (each about 3".x3"). Cover the pieces with a thick layer of
mayonnaise (about 1/3" thick)~ Cover the mayonnaise with a very
thin layer of ketchup. Sprinkle minced onion over each serving and -
divide the bacon, evenly over the fish. Bake at 400o F
for 40 to 45 minutes. Serves 6.
2 lbs. salmon fillet
Mayonnaise to spread about 1/3" thick over salmon
Ketchup to make a thin layer over mayonnaise
4 strips bacon, cut in 1"
pieces
1/2-3/4 cup finely minced onion
FRESH HALIBUT BAKED WITH SMOKED SALMON
Andrea, Cordova, Alaska
Melt butter in skillet over medium flame; when very hot but not
smoking, brown steaks quickly, 2 minutes on each side; add lemon
juice and sherry; season with pepper to taste; heat 1 minute only;
remove from heat. Place halibut in shallow glass dish; pour pan
juices over; garnish with nuts and smoked salmon. Bake at 350 for
10 minutes or until fish flakes with a fork.
1/8 lb. kippered (soft-smoked) salmon, cut in 1/4" strips
2 tablespoons lemon juice
4 tablespoons sherry
2 lbs. halibut steak, 1" thick
1cube (4 oz.) butter
2 tablespoons coarsely chopped walnuts (optional)
pepper
JAMBALAYA ALASKAN-STYLE
Carol, Anchorage, Alaska
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large
skillet or kettle. Add hot and regular sausages. Saute until onion is
translucent but not golden. Add parsley, thyme, lemon pepper, salt
and pepper. Add broth and tabasco sauce; bring to a boil and boil
five minutes. Add rice, cover and simmer 20 minutes until rice is
tender but not mushy. Stir in shrimp and heat until just heated
through. Serves 4. Serve with a cool, tangy coleslaw and plenty of
cold beer-or something else to quench the fire! Those with timid
palates may want to substitute regular sausage for the hot; those
with cast-iron palates can use all hot sausage or add tabasco sauce to
taste. This recipe is moderately hot.
1/4 lb. bacon, chopped
2 cloves garlic, minced
1medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
Salt
Pepper
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked
HALIBUT ITALIANO
Lillian, Sitka, Alaska
Place fish in oiled baking pan. Top with mushrooms and olives. Pour
spaghetti sauce over the top and bake for 10 minutes at 400o.
Remove from oven and sprinkle with cheese. Bake 10 more minutes
or until fish flakes easily with a fork. Serve with chopped parsley
over the top and a lemon wedge on the side.
Great dish and easy to prepare. Other types of white fish may be
substituted.
1 1/2 lbs. halibut fillets cut into 4 servings
2 cups prepared spaghetti sauce
1/2 cup sliced mushrooms
1/4 cup sliced olives
1/2 cup mozzarella or cheddar cheese
olive oil
SWEET & SOUR HALIBUT
Michael, Sitka, Alaska
Cut halibut into 1" cubes. Mix together flour, salt and pepper. Dust
fish with flour mixture and set aside while you prepare the sauce.
Sauce: Mix cornstarch and water together in ajar and shake well.
Add to rest of sauce ingredients in small saucepan. Cook over
medium heat, stirring constantly until mixture thickens slightly and
comes to a boil. Keep warm over a double boiler.
To prepare halibut/vegies: Heat small amount of oil in a wok or fry
pan. Add halibut and quickly stir fry. Push fish up sides of wok or
remove and keep warm. Add onions and green pepper and stir fry
only until crisp-tender. Mix fish and vegetables together and add
sauce. Serve with plain steamed rice. Serves 3.
11/2-2 lbs. halibut
3/4 cup flour
1/2 teaspoon salt
1 teaspoon pepper
3 to 4 tablespoons oil
1 onion, very thinly sliced
Green pepper strips, cut diagonally (about 11/2"xl/2"). About 3/4 cup.
Sauce:
2/3 cup vinegar
1/2 cup sugar
1 tablespoon soy sauce
1/4 teaspoon tabasco sauce
8 tablespoons water
1 tablespoon cornstarch
Dash of seafood seasoning (to taste)
POOR MAN'S HALIBUT THERMIDOR
Mary, Sitka, Alaska
Saute onions and mushrooms in butter. Add flour, pepper and
paprika and blend. Remove from heat, add milk, broth and
worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then
sherry. Mix in the halibut and pour into 6 individual dishes and
sprinkle with parmesan cheese and bread crumbs, and a dash of
paprika. Bake at 450o for 5-10 minutes, or till heated through.
Garnish with fresh parsley.
2 tablespoons chopped onions
1/2 cup sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 teaspoon worchestershire sauce
1 egg yolk
1tablespoon sherry
3 cups cooked halibut
parmesan cheese
bread crumbs
paprika
HALIBUT BAKED WITH HERBS
Lois, Ketchikan, Alaska
Jonelle, Juneau, Alaska
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon
juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the
fish. Combine the remaining herbs/spices and sprinkle on halibut. Let
stand for 10 minutes to absorb the flavors. Bake at 350 F for 20
minutes or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over
fish; use only enough to lightly cover fish or it will taste dry. (The
remaining mix will store well in a tightly covered jar in the
refrigerator.) Bake at 350 F for 20-30 minutes or until fish flakes
easily with a fork. Do not overbake or it will dry out. Serve
garnished with lemon wedge and parsley sprigs.
6 portions halibut steaks or about a 2 lb. fillet
2-3 tablespoons butter or margarine, cut up
2-3 tablespoons lemon juice
Herb Mix No. 1
1teaspoon onion flakes, rehydrated and drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
dash pepper
Herb Mix No. 2
1/2 cup rice chex, crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes
1/4 teaspoon paprika
AK Seafood Cookbook-Galley
GALLEY:
LUCY'S SALMON SOUP
Lucy, Juneau, Alaska
Melt 2 tablespoons butter, saute celery and onions. Add potatoes
and enough water to cover Simmer until potatoes are tender. Melt
remaining 2 tablespoons butter; blend in 2 tablespoons flour to make
a roux. Add roux and evaporated milk to potatoes. Heat until
thickened over medium heat stirring constantly. Add seasonings,
salmon and tomatoes. Heat until steamy. Do not boil. Add cheese
just before serving.
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoon thyme
1/4 teaspoon dillweed
2 tablespoons flour
1/8 oz. can stewed tomatoes
3 cups milk
1 small can salmon-7 3/4 oz.
2 tablespoons parsley
1 cup grated monterey jack cheese
SALMON CREOLE
Susan, Kasilof, Alaska
Trudy, Kasilof, Alaska
Mix salmon and egg. Add finely diced onion and green pepper,
tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and
chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn
into buttered casserole or individual dishes. Cover with remaining
bread crumbs and bake in a moderate oven, 375 until crumbs are
brown. Top with cheese. Serves 4.
1 lb. can salmon, undrained
1 egg
1medium onion, finely diced
1 large green pepper, finely diced
2 cups cooked tomatoes
1 1/2 cups bread crumbs
3 tablespoons butter
1 tablespoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chili powder
Optional: 1 or 2 cups sharp cheddar cheese, shredded
HALIBUT SOUP
Marcella, Ketchikan, Alaska
Dice potatoes and onions and put in pan. Add water to cover
potatoes. Boil until potatoes are tender. Add halibut and cook until
fork goes into halibut easily, about 5 to 7 minutes. Add milk and
soup and simmer for 5 minutes. Add pepper to taste. Serves 10.
4 large potatoes
1/2 onion
2 lbs. halibut
1can (12 oz.) evaporated milk
1 can cream of celery soup undiluted
pepper to taste
OVEN BARBEQUED SALMON
Deanna, Kodiak, Alaska
Remove head and tail from salmon and fillet. Place one-half skin side
down on a large sheet of foil in a baking pan. Add spices and layer
with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of
this mixture over the fillet. Place second fillet flesh side down over
the first; pour rest of sauce over all. Seal with the foil and bake 30-
40 minutes at 400 E Fish will flake easily with a fork in the thickest
part when it is done. Do not overbake. Serve hot; oven baked
potatoes or corn would make a good accompaniment with a green
salad. Serves 6.
1 small sockeye salmon, 4-5 lbs.
1 lemon, sliced
1 strip bacon
1/2 cup light Karo syrup
1 cup ketchup
1medium onion, sliced
1/2 teaspoon each of salt, pepper and garlic powder
SEAFOOD STUFFED POTATOES
Andrea, Cordova, Alaska
Bake potatoes, remove from oven and split lengthwise into halves.
Scoop out potatoes and mash with milk, egg, paprika, and butter.
Fry bacon until soft, add onion, cook until bacon is crisp. Add clams
and saute one minute. Fold into mashed potatoes. Refill shells. Top
with buttered bread crumbs. At this point, potatoes can be
refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month.
Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45
minutes. Serves 6.
6 medium baking potatoes
6 slices bacon, cut in small pieces
1/3 cup minced onion
1/3 cup milk
1egg, beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 cup chopped clams (1-6 1/2 OZ. can)
buttered bread crumbs
CRUSTLESS SEAFOOD QUICHE
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
In a blender combine first 7 ingredients. Blend until
smooth./Arrange. Cheese, seafood, mushrooms & seasoning in
quiche dish. Pour blended ingredients over. Bake 350~ [or .45
minutes or until knife inserted in center comes out clean. Let stand 5
minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
4 eggs
1cup sour cream
1cup low fat cottage cheese
1/2 cup parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
4 oz. can mushrooms drained
2 cups (1/2 lb.) shredded monterey jack cheese
Choice of filling:
8 oz. salad shrimp
1 teaspoon lemon rind
1 tablespoon green onion tops chopped
8 oz. crab or surimi
1 teaspoon lemon rind
1/4 cup sliced almonds
1 15 1/2 oz. can red salmon flaked
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of one of the cups of jack cheese
SIMPLE SALMON CHOWDER
Tink, Soldotna, Alaska
Saute celery and onion in butter until brown. Add potatoes and
enough water to cover. Simmer 20 minutes or until potatoes are
done. Stir cornstarch into about 1 cup water and add to mix.
Increase heat to thicken. Add milk and salmon and serve when hot.
Serves 4.
3 tablespoons butter
1 large onion, diced
11/2 cup celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 can, 12 oz. evaporated milk
11/2 to 2 cups cooked salmon (2 small cans or 1 large can)
AK Seafood Cookbook-Gourmet
GOURMET:
OCTOPUS TIDBITS
Pat, Kodiak, Alaska
Boil fresh octopus for at least 10 minutes. Remove skin. The skin
and suckers will "slip" off the tentacles when it is cooked. Prepare
cooked octopus for tidbits by grinding as you would hamburger.
Once is sufficient. No further tenderizing is necessary. Mix ingre-
dients together. Form into balls no larger than 1" in diameter. Roll in
bread crumbs to coat. Pan fry in butter or margarine until golden
brown. Garnish with lemon, lime, tomatoes or lettuce.
These delicious tidbits are wonderful for fancy buffets, freeze well,
and make a hit at any and every party. Great for the gourmet, and
good for home. It is difficult to say how many this serves, as some
people love it and gobble them all up, and others only eat a few if
they know what they are eating. For a main meal, it should serve
four.
2 cups octopus meat
2 eggs
2 teaspoons dill weed
2 tablespoons finely chopped onion
1/2 cup breadcrumbs
1/4 cup melted butter (or margarine)
CRAB SALAD
Dolores, Palmer, Alaska
Mix bread, onion, celery and eggs together by hand and refrigerate
for 24 hours. 3 hours before serving add crab, mayonnaise and
apple. Mix together. Serve on a bed of lettuce or in a tomato rose.
12 slices of bread-crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs chopped
1 lb. crab meat
1cup mayonnaise
1 tart red apple-Jonathan
CRAB STUFFED MUSHROOMS
Barbara, Kodiak, Alaska
Wash mushrooms well, remove stems, and set caps aside. Finely
chop about 1/2 the mushroom stems. (Use the remainder in another
recipe or freeze for later use.) Mix cream cheese, crab, chopped
stems, lemon juice, worcestershire sauce, basil, garlic powder,
onions, and lemon pepper. Fill mushroom caps with the crab mixture
and place in a large, lightly greased baking dish. Top with the grated
cheddar and parmesan cheeses. (Recipe may be prepared to this
point and refrigerated, covered, overnight.) Bake at 450 F for 15-
20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and
served as a dip or spread for crackers, chips, or vegetables. Shrimp
could be substituted for crab.
1 cup cooked, flaked crab
1 8oz. package cream cheese, softened
1 teaspoon lemon juice
2 dashes worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup cheddar cheese, grated
2 tablespoons freshly grated parmesan cheese
SALMON TURNOVERS/PUFFS
Lonna, Juneau, Alaska
Melt butter or margarine and olive oil and set aside. Mix cheeses,
salmon and garlic. Stack three sheets fillo dough together with
butter mixture in between. Cut into six strips. Put small tablespoon
filling on end of each strip. Diagonally roll folding over on itself.
Brush with more butter. Bake until golden at 400 .
6 tablespoons margarine or butter
2 tablespoons olive oil
3/4 cup ricotta cheese
3/4 cup mozzarella cheese
4 oz. cream cheese
3/4 cup (1 small can) salmon, drained
1 clove garlic
Fillo dough
SALMON STUFFED MUSHROOMS
Mary, Ward Cove, Alaska
Wash mushrooms well, remove the stems and place the caps aside.
Chop the stems and the onions. Melt cup of the butter in a frying pan
over medium heat, add the chopped mushrooms and onions and
cook until tender stirring (about 10 minutes). Remove the pan from
the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the
paprika. Fill mushroom caps, with the salmon mixture and place in a
large baking dish. Melt the remaining butter and brush over the
stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450 o F
for 20 minutes and serve warm.
1 lb. mushrooms, medium sized
1/4 cup butter or margarine
1/2 cup onion, minced
1 15 1/2 oz. can salmon, well drained
1/2 cup dry breadcrumbs
1/4 teaspoon pepper
1/4 teaspoon paprika
SITKA SOUND BOUILLABAISSE
Mary, Sitka, Alaska
In a 4-quart pot saute onions, green pepper and garlic in oil until
tender. Add tomato sauce, spices and water. Simmer covered for 2
hours stirring occasionally. Add wine, cook uncovered 10 minutes.
Add fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until well heated.
Avoid stirring as it will break up the fish chunks. Serve with garlic
bread and a green salad. Serves 6.
1/4 cup cooking oil (1/2 olive oil)
1 cup chopped onions
1 cup chopped green peppers
4 minced garlic cloves
1/2 cup chopped parsley (or 2 tablespoons dried parsley)
2 8oz. cans tomato sauce
4 minced garlic cloves
2 bay leaves
1tablespoon salt
1/4 teaspoon each, thyme and marjoram
1/2 teaspoon tabasco
1 quart water
11/2 cups dry white wine
1 lb. halibut, 1" pieces
1 lb. shrimp, shelled (raw)
3 dozen clams, in shells
crab chunks or abalone or whatever seafood is available
HALIBUT WITH MUSHROOM & SHRIMP SAUCE
Mimi, Haines, Alaska
Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach
gently in 2 quarts of water seasoned with salt, bay leaves, onion,
thyme, onion powder, celery seed and celery leaves until fish is firm
(about 10 minutes). Remove fish from water, drain (keep fish stock),
remove bones and skin. Cut into individual servings.
Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed
garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or
margarine in saucepan over low heat. Stir in flour, pepper, celery salt
and onion powder. Remove from heat and slowly add chicken
bouillon cube dissolved in 1 cup of strained fish stock and milk. Add
mushrooms and shrimp. Butter a baking dish and spread a thin layer
of sauce over the bottom. Lay fish on top of the sauce. Cover with
remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes
easily with a fork.
2 1/2 lbs. white fish-halibut, cod, snapper, pollock
1 tablespoon salt
3 bay leaves
1 sliced onion
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1 cup celery leaves
1/3 lb. mushrooms
Sauce:
2 tablespoons butter
3 tablespoons sherry
18 shrimp
1 clove garlic
1/4 cup butter
1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk
SMOKED HALIBUT IN HERB BUTTER
Andrea, Cordova, Alaska
Melt butter in saucepan over low heat. Add whole garlic, seasonings
and herbs. Remove from heat and let steep for an hour. Place halibut
in baking dish. Discard garlic and pour herb butter over fish. Warm
up in microwave or oven at 350 for 15 minutes.
2 lbs. smoked halibut
1 cup butter
1clove garlic, whole pinch onion salt
1/4 teaspoon marjoram
1/8 teaspoon thyme
pinch ground oregano
HALIBUT DOMENICA
Domenica, Sitka, Alaska
Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white
wine (or chicken broth), and 1 tablespoon lemon juice over fish.
Cover and bake in a 4000 oven for approximately 10 minutes. Let
cool slightly. Drain fish liquid into a measuring cup. Add additional
wine or water to make one cup of fish liquid.
Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter.
Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to
make a roux. On low heat, gradually blend in 1 cup of fish liquid and
1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2
minutes until thickened. Remove from heat, add mushroom mixture.
Let cool. Spoon sauce over halibut, covering completely. Scatter 1
cup shredded Monterey Jack cheese over halibut. Bake, uncovered,
in a 400 oven for 10 to 12 minutes or until sauce is bubbling around
edges and cheese has melted. Dust lightly with paprika or dill weed.
Garnish with chopped chives if desired. Serves 6.
1 1/2 lbs. Alaska halibut fillets (1/2" thick)
1/2 cup dry white wine (or chicken broth)
1 tablespoon lemon juice
Sauce:
1/2 lb. mushrooms, thinly sliced
1/2 medium onion, chopped
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1 cup fish liquid
1 cup milk
1/4 teaspoon thyme
1 cup Monterey Jack cheese, shredded paprika or dill weed
FISH IN A FISH
Carol, Anchorage, Alaska
Pastry: Toss flour with spoon and lightly measure leveling off each
cup. Combine flour and salt in large bowl. With pastry blender cut in
shortening to size of small peas. Add cold water, tossing with a fork
until pastry clings together. Press firmly into a ball and divide in half.
Filling: In 2 qt. saucepan, melt margarine and saute onion until clear.
Add rice, stirring to coat. Add 11/2 cup water, cover and steam over
low heat until tender, about 20 minutes. Stir in parsley, cool, cover
and chill. Remove backbone and skin from canned salmon and break
into large flakes.
Sauce: Make a roux with margarine and flour. Stir in liquid and cook
over medium heat stirring constantly until thickened. Stir in dill
weed, season salt and shrimp. Cool.
To assemble: Draw a fish shape on light cardboard to fit diagonally
on a large baking sheet. Roll out pastry and cut out fish shape. Place
on sheet. Spread rice mixture over pastry within 1" of edge. Arrange
fish over rice. Spoon sauce over salmon. Roll out remaining pastry
to cover and gently place over fish. Moisten edge with ice water and
press top crust to seal. Cut excess pastry from around edge. Create
fish scales by pressing with fork. Using a knife, cut in slit for mouth
and x for eye. With scissors, make rows of snips 1" apart along back
toward tail. Brush with beaten egg. Bake at 425 for 15 minutes,
then at 375 for 40-45 minutes until golden brown. Slide off end of
tray onto serving platter. (May need to cool slightly to firm crust
before moving.) Garnish with lemon slice twists and parsley and
place green olive slice for eye. Serves 10-12.
Pastry:
5 cups all purpose flour
1/2 teaspoon salt
1 cup butter flavored crisco
3/4 cup ice cold water
Filling:
2 tablespoons margarine
1 medium onion, chopped
3/4 cup converted rice
1/2 cup chopped parsley
2 15 1/2 oz. cans red salmon, drained (reserve liquid)
Sauce:
2 tablespoons margarine
2 tablespoons flour
salmon juice and evaporated milk to make 1 1/2 cups
8 oz. cooked small shrimp
1/2 teaspoon dill weed
1/4 teaspoon Johnny's season salt
Assembly:
1 egg, beaten
green olive slice for eye
1 lemon
parsley
CRAB CALZONE
Andrea, Cordova, Alaska
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead
dough 3 minutes or until no longer sticky. Divide dough into 10
equal parts and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On
lightly floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by
wrapping 1 tablespoon of the filling in fillo dough wrappers.
1 hot roll mix
1 1/4 cup hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz. package cream cheese, softened
1/2 lb. crab meat
4 chopped green onions
1 clove garlic, minced fine
1 small can chopped olives
1 tablespoon chopped parsley or 1 teaspoon dried
SWEET-SOUR ALASKAN HALIBUT
Anne, Anderson, Alaska
Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare
batter of flour, baking powder, salt, and water. Lay fish and batter
aside and prepare the following sauce.
Sauce: In a small jar, shake the cornstarch and vinegar together until
smooth. In a saucepan, combine the other ingredients and add the
cornstarch mixture. Cook, stirring, until mixture comes to a boil.
Keep warm over a double boiler.
To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat
halibut with batter, and fry until golden, turning once. Drain well on
absorbent paper and keep warm. Serve the sauce over the fish
accompanied by rice. The curried fruit dish below is a gourmet
accompaniment. Stir fried vegetables could also be served.
Curried fruit: Arrange your choice of fruit in a 2 quart baking dish.
Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry
powder. Bake at 350o F for 20 minutes.
1 lb. halibut fillets
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup water
Sauce:
1 cup pineapple juice
1/4 cup salad oil
1/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons soy sauce
1 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup mild vinegar (use a mild vinegar such as rice vinegar or
reduce regular vinegar to 1/3 cup)
1 tablespoon cornstarch
Curried Fruit:
4 cups of fruit (drained, canned pear halves, apricot halves, peach halves, pineapple rings, banana
slices)
SALMON SCAMPI WITH WINE
Willard, Ward Cove, Alaska
Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly
cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings.
Remove bacon and use for another dish. Saute the salmon in the
bacon drippings over medium heat, turning gently. Remove to a
baking dish and keep warm. Deglaze pan with a little of the wine and
scrape the residue from the pan over the fish. Meanwhile, in a small
saucepan, melt the butter and add the garlic and spices. Cook,
stirring over medium low heat, for 2-3 minutes to extract the flavors.
Remove from heat and add the wine and lemon juice. Pour this
sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice,
spooning pan juices over all. Garnish with lemon wedges and finely
chopped parsley.
Variation: Substitute dry white wine for the Marsala for a lighter,
less rich dish.
1 1/2 lb. salmon fillets
2 tablespoons bacon drippings
6 tablespoons butter or margarine
1 clove garlic, crushed and minced
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1 teaspoon whole tarragon
2 tablespoons lemon juice
1/2 cup dry Marsala wine
SEAFOOD SOUFFLE CASSEROLE
Kathy, Haines, Alaska
Remove crusts from bread. Cube 6 slices and spread on bottom of
9"x13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms.
Spread atop bread cubes, salt and pepper. Cube remaining bread and
place on mixture. Mix beaten eggs, milk and mayonnaise. Pour over
casserole and refrigerate overnight (covered). When ready to bake,
remove from refrigerator. Cover with cream of chicken soup. Bake
at 325 o for 45 minutes (uncovered). Remove from oven, cover with
cheese. Bake 15 minutes longer. Excellent for a potluck or crowd.
Good with crab, shrimp or halibut.
12 slices of bread.
2 cups halibut, flaked
1 cup celery, sliced thin
1 small onion, chopped fine
1 can sliced water chestnuts
1 4oz. can mushrooms (sliced)
2 cups milk
1cup mayonnaise
4 beaten eggs
2 cans cream of chicken soup
1/2 cup grated cheddar cheese
SALMON STEAK EN PAPILLOTE
Carol, Anchorage, Alaska
Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one
half of each heart with margarine. Arrange salmon steak on each
buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle
over each salmon portion. Fold foil over fish, folding edges together.
Pleat to form a tight seal. Place on baking sheet. Bake in preheated
500o oven for 10 minutes, or until packets puff. Fish should just
begin to flake when touched with a fork.
Saute chopped green onion in margarine. Stir in cornstarch to make
a roux. Add white wine and stir well. Add milk. Stir constantly over
medium heat until thickens and boils. Add 1/4 teaspoon ginger root,
lime juice and dash of cayenne. To serve, spoon sauce into a pool on
plates and carefully place salmon steak on top of sauce. Garnish with
dill sprigs.
2 tablespoons margarine
4 salmon steaks
1/4 teaspoon pepper
1 teaspoon grated fresh ginger root
1/4 cup finely chopped green onion, white part only
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup evaporated milk
1/2 teaspoon lime juice
dash cayenne pepper
AK Seafood Cookbook-JR. Seafood
JR. SEAFOOD:
SALMON WON TONS
Grace, Juneau, Alaska
Mix cream cheese, salmon, onion, and garlic together. Lay out won
ton wrappers, and place 1 tsp. of the mixture in the center of each.
Moisten edges of each with water. Fold over and pinch edges well to
seal. Ask more or dad to deep fat fry the won tons at 375 F until
golden brown. Drain well on absorbent paper. Serve hot with a
sauce.
1 8 oz. package cream cheese, softened
1cup flaked salmon (canned or cooked)
1 tablespoon onion, minced
1 clove garlic, crushed and minced
1 package Won Ton wrappers
Sauce:
1cup chili sauce
2 tablespoons horseradish
1 teaspoon worchestershire sauce
SMOKED SALMON CHEESEBALL
Danny, Haines, Alaska
Mix all ingredients together and roll into a ball. Roll in either
chopped nuts or chives. Cover with plastic wrap and refrigerate until
ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked
salmon is unavailable use canned salmon and 1/8 teaspoon of liquid
smoke. Use more liquid smoke if you like a stronger flavor.)
1 8 oz. package cream cheese at room temperature
1/4 cup grated cheddar cheese
1/2 teaspoon horseradish
1 quick shake of worcestershire
1 teaspoon lemon juice
1 small can (6 1/2 oz.) smoked salmon
1/2 cup ground pecans
SALMON DEVILED EGGS
Susan, Juneau, Alaska
Hard boil and cool eggs. Split lengthwise, scoop out center, mash
and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs
back up and chill.
8 hard boiled eggs
61/2 oz. can of salmon
5 tablespoons tartar sauce
1/4 teaspoon dill, dried
1/4 teaspoon salt
1/8 teaspoon pepper
SALMON VEGETABLE DIP
Carol, Soldotna, Alaska
Flake salmon and combine with remaining ingredients. Refrigerate
several hours before serving. Serve with raw vegetables, crackers,
chips, and bread. Attractive served in hollowed-out round loaf of
dark bread.
2 cups salmon, canned or leftover cooked
1 package cream cheese (8oz.), softened
1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups)
1 package Knorr Vegetable Soup Mix
3 green onions, chopped
SALMON MACARONI SALAD
Adeline, Juneau, Alaska
Boil macaroni-when almost done add chopped broccoli. Drain. Add
rest of the ingredients. Garnish with parsley, paprika and almonds.
Best if flavors blend in refrigerator overnight.
1small bag salad macaroni (small seashell)
1 medium stack broccoli, chopped
1 small chopped onion
1 clove garlic, chopped
1 1/2 cups salmon-canned or cooked
1 small jar artichoke hearts, chopped
1 small bag sliced almonds
1 tablespoon mustard
1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon horseradish
1 tablespoon lemon juice
ALASKA SEAFOOD PIZZA
Trinity, Haines, Alaska
Spread pizza dough on to a pizza pan. Top with crab, shrimp,
pineapple, mushrooms, olives, green pepper, mozzarella and cheddar
cheese. Bake at 350 for 30 minutes.
1pkg. Pizza crust mix (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 sliced mushrooms
4 1/4oz. can sliced black olives
1/4 cup diced green pepper
1 cup mozzarella cheese grated
1 cup white cheddar cheese grated
CHEESE NUT HALIBUT
Margie, Juneau, Alaska
Take a 13x9x2" baking dish. Melt 1/2 cup butter in the dish. Put the
halibut on top of the melted butter, sprinkle with garlic powder and
dill. Spread 11/2 cups shredded cheese on top of the halibut. Garnish
with nuts, chopped or silvered. Bake at 350 for 45 minutes or until
fish can be separated easily with a fork. Serves 6.
1/2 cup butter or margarine
4 lbs. halibut
1 1/2 teaspoons garlic powder
1/2 teaspoon dill
1 1/2 cups shredded cheddar cheese almonds (for garnish)
Alaska Seafood Marketing Institute 1111 West 8th Street, Suite 100
Juneau, Alaska 99801-1895
If you have any questions about Alaska seafood write to ASMI at:
alaska_seafood%commerce@state.ak.us
A Word About This Book...
Alaska, the "last frontier" is rich in many resources, the largest of
these being seafood. Each year nearly four billion pounds of
delicacies are harvested from the clear icy waters that surround the
State. Salmon, shrimp, halibut, pollock, and king crab are just a few
of the varieties of seafood that Alaska shares with consumers world
wide.
This cookbook, a collection of treasured family secrets, is one of the
ways Alaskans promote the seafood bounty that is harvested from
our waters. The cookbook is divided into four sections:
Gourmet-Extraordinarily fine food in flavor and appearance.
Fast and Fancy-Quick to create but looks fancy on the plate.
Galley-Dishes that can be prepared in advance.
Jr. Seafood-Simple dishes that a young cook could prepare, or help to prepare.
Over the summer of 1986 Alaskans were asked to bring their
favorite seafood dishes to contests held during regional State fairs.
Recipes were judged on several characteristics including appearance,
taste, and the creative use of Alaska seafood. Mail in entries were
also accepted. In the fall, the recipes were tested and reevaluated in
five Home Economics classes around the State. The recipes
presented here give a small sample of how Alaskans prepare their
seafood.
The artwork chosen for the cookbook was selected from over 50
original line art drawings. The artwork was submitted in a statewide
contest held this fall within the high schools.
The Good News About
Seafood Nutrition...
Nutritionists now recommend eating two or more seafood meals a
week. One reason for this is linked to the type and amount of fat
found in fish and shellfish. Omega-3 fatty acids, one of the
components of fat in seafood, appear to help lower blood cholesterol
in people and therefore may help reduce the risk of heart disease.
Virtually all seafood is low in fat. And the fats that are in seafood are
largely polyunsaturated, the type considered most beneficial for heart
health. Fish with higher fat content, such as salmon, tend to have
higher levels of omega-3 fatty acids than lower-fat fish.
AK Seafood Cookbook-Fast 'n Fancy
FAST 'N FANCY
SMOKED SALMON CAPER SPREAD
Carol, Anchorage, Alaska
Combine cream cheese, lemon juice, milk and capers with 2/3 cup of
salmon in food processor or blender. Mix until smooth. Add
remaining 1/3 cup salmon and mix until just stirred into the cheese
mixture. Chill in small bowl lined with plastic wrap. Just before serv-
ing, roll in chopped fresh parsley. Serve with crackers~ or breads for
an appetizer.
8 oz. cream cheese
1/4 cup parsley
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon capers,rinsed and drained
1 cup smoked salmon
MENDENHALL CRAB PUFFS
Judy, Auke Bay, Alaska
Bring to a rolling boil in saucepan over medium heat: 1 cup water,
1/2 cup butter, or margarine. Stir in at once: 1 cup sifted flour. Stir
vigorously over low heat, about 1 minute or until mixture leaves the
pan and forms a ball. Remove from heat.
Beat in thoroughly, one at a time, 4 eggs. Beat till mixture is smooth
and velvety. Drop by spoon onto ungreased baking sheet, into about
the size of a walnut. Bake at 400 for 30 to 35 minutes or until
golden brown and dry. Cool thoroughly. Cut off tops with a sharp
knife. Scoop out any filaments of soft dough. Fill with crab filling.
Replace tops. Serve immediately or refrigerate, covered. Makes 18-
20 puffs. Filling: Combine all ingredients.
1cup water
1/2 cup butter or margarine
1cup sifted flour
4 eggs
Crab filling:
2 cups crab, drained
1/4 cup minced celery
3 tablespoons grated onion
pepper to taste
3 tablespoons Miracle Whip
salad dressing
CREOLE HALIBUT BITS
Nancy, Juneau, Alaska
Lightly grease a 8':9" baking dish with margarine. Place cubed
halibut in baking dish, cover and bake in a 350o oven for 20 minutes,
or until fish flakes easily with a fork.
While fish is baking, prepare the Creole sauce. Cook 1/2 cup
chopped onion and 1 minced garlic clove in 3 tablespoons cooking
oil until yellowed. Add 1/2 cup chopped green pepper, 1 bay leaf, 16
oz. can whole tomatoes (cut into bite-sized pieces), 1 teaspoon salt,
1/8 teaspoon pepper. Simmer uncovered for 20 minutes. May add
tabasco, as desired.
When fish is done, drain off excess liquid. Pour creole sauce over
halibut and serve hot. Serves 4-6.
1 1/2-2 lbs. halibut, cut into1" squares
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green pepper
1 bay leaf
16 oz. can whole tomatoes 1 teaspoon salt
1/8 teaspoon pepper margarine tabasco (optional) season to taste
HALIBUT DELIGHT
Paula, Fairbanks, Alaska
Combine flour, garlic powder, curry powder, marjoram, baking
powder, and lemon pepper. Mix well. Slowly add enough flat beer to
make a thick batter. Dip halibut in batter and then roll in Panko. Let
stand for 2 minutes. Deep fry in 375 F fat until golden brown. Drain
on absorbent paper and serve with a tartar sauce or a zesty tomato,
horseradish sauce for dipping. Serves 3-4.
1 lb. halibut, cut into chunks
1 cup flour
11/2 teaspoon garlic powder
11/2 teaspoon curry powder (or a bit less)
1 teaspoon marjoram
2 teaspoons baking powder
3/4 teaspoon lemon pepper
2 cups Panko (Japanese potato flakes)
8 to 12 oz. flat beer
CURRY HALIBUT STROGANOFF
Gerry, Sitka, Alaska
Saute chopped onion and curry powder in butter. Stir in can of
chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice
or noodles. Garnish with tomato slices and parsley, or chopped
unsalted peanuts, currants and chutney. Serves 4-6 (depending on
serving portions).
2 tablespoons butter
1/4 cup chopped onion
1 teaspoon curry powder
8 oz. halibut (cooked and flaked)
1 can Cream of Chicken soup
1/2 cup plain yogurt
1/2 cup milk
1/2 teaspoon lemon juice
ELEGANT BAKED SNAPPER
Marian, Myers Chuck, Alaska
Place fillets in a baking dish and sprinkle with dill weed. Mix the
sour cream, seafood seasoning, and pepper together and use a
rubber scraper to "frost" the mixture over the fillets. Sprinkle with
the chopped onion and the grated cheddar cheese. Bake at 400o F
until lightly browned and the fish flakes easily with a fork when
tested in the center. Serves 6.
Microwave version: Prepare as above, cover and cook in the
microwave on high for 8 minutes. Test and continue to cook until
the fish flakes easily. Brown in the oven (lightly).
2 lbs. snapper fillets 1 cup sour cream
1 teaspoon seafood seasoning
1 teaspoon dill weed
1/2-1/4 cup onion, finely minced
1/2 teaspoon pepper
3/4 cup grated cheddar cheese
HALIBUT BROCCOLI PIE
Clint, Sitka, Alaska
Mix 2 cups cheese, halibut, onion and broccoli together and place in
a 10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper,
garlic and thyme. Pour over halibut-broccoli mixture. Bake 400o for
25-35 minutes or until knife inserted in center comes out clean. Top
with remaining cheese and bake 1-2 minutes longer to melt cheese.
Cool 5 minutes and cut into wedges. Garnish with tomato and
parsley.
3 cups sharp cheddar cheese, grated
11/2 cups flaked halibut
1 cup finely chopped onion
1 package frozen chopped broccoli, thawed and drained
1 1/3 cup milk
3 eggs
3/4 cup Bisquick baking mix
1/2 teaspoon lemon pepper
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme leaves
SALMON ITALIANNE
Marcella, Ketchikan, Alaska
Line baking pan with a sheet of tin foil. Cut salmon into about six
pieces (each about 3".x3"). Cover the pieces with a thick layer of
mayonnaise (about 1/3" thick)~ Cover the mayonnaise with a very
thin layer of ketchup. Sprinkle minced onion over each serving and -
divide the bacon, evenly over the fish. Bake at 400o F
for 40 to 45 minutes. Serves 6.
2 lbs. salmon fillet
Mayonnaise to spread about 1/3" thick over salmon
Ketchup to make a thin layer over mayonnaise
4 strips bacon, cut in 1"
pieces
1/2-3/4 cup finely minced onion
FRESH HALIBUT BAKED WITH SMOKED SALMON
Andrea, Cordova, Alaska
Melt butter in skillet over medium flame; when very hot but not
smoking, brown steaks quickly, 2 minutes on each side; add lemon
juice and sherry; season with pepper to taste; heat 1 minute only;
remove from heat. Place halibut in shallow glass dish; pour pan
juices over; garnish with nuts and smoked salmon. Bake at 350 for
10 minutes or until fish flakes with a fork.
1/8 lb. kippered (soft-smoked) salmon, cut in 1/4" strips
2 tablespoons lemon juice
4 tablespoons sherry
2 lbs. halibut steak, 1" thick
1cube (4 oz.) butter
2 tablespoons coarsely chopped walnuts (optional)
pepper
JAMBALAYA ALASKAN-STYLE
Carol, Anchorage, Alaska
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large
skillet or kettle. Add hot and regular sausages. Saute until onion is
translucent but not golden. Add parsley, thyme, lemon pepper, salt
and pepper. Add broth and tabasco sauce; bring to a boil and boil
five minutes. Add rice, cover and simmer 20 minutes until rice is
tender but not mushy. Stir in shrimp and heat until just heated
through. Serves 4. Serve with a cool, tangy coleslaw and plenty of
cold beer-or something else to quench the fire! Those with timid
palates may want to substitute regular sausage for the hot; those
with cast-iron palates can use all hot sausage or add tabasco sauce to
taste. This recipe is moderately hot.
1/4 lb. bacon, chopped
2 cloves garlic, minced
1medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
Salt
Pepper
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked
HALIBUT ITALIANO
Lillian, Sitka, Alaska
Place fish in oiled baking pan. Top with mushrooms and olives. Pour
spaghetti sauce over the top and bake for 10 minutes at 400o.
Remove from oven and sprinkle with cheese. Bake 10 more minutes
or until fish flakes easily with a fork. Serve with chopped parsley
over the top and a lemon wedge on the side.
Great dish and easy to prepare. Other types of white fish may be
substituted.
1 1/2 lbs. halibut fillets cut into 4 servings
2 cups prepared spaghetti sauce
1/2 cup sliced mushrooms
1/4 cup sliced olives
1/2 cup mozzarella or cheddar cheese
olive oil
SWEET & SOUR HALIBUT
Michael, Sitka, Alaska
Cut halibut into 1" cubes. Mix together flour, salt and pepper. Dust
fish with flour mixture and set aside while you prepare the sauce.
Sauce: Mix cornstarch and water together in ajar and shake well.
Add to rest of sauce ingredients in small saucepan. Cook over
medium heat, stirring constantly until mixture thickens slightly and
comes to a boil. Keep warm over a double boiler.
To prepare halibut/vegies: Heat small amount of oil in a wok or fry
pan. Add halibut and quickly stir fry. Push fish up sides of wok or
remove and keep warm. Add onions and green pepper and stir fry
only until crisp-tender. Mix fish and vegetables together and add
sauce. Serve with plain steamed rice. Serves 3.
11/2-2 lbs. halibut
3/4 cup flour
1/2 teaspoon salt
1 teaspoon pepper
3 to 4 tablespoons oil
1 onion, very thinly sliced
Green pepper strips, cut diagonally (about 11/2"xl/2"). About 3/4 cup.
Sauce:
2/3 cup vinegar
1/2 cup sugar
1 tablespoon soy sauce
1/4 teaspoon tabasco sauce
8 tablespoons water
1 tablespoon cornstarch
Dash of seafood seasoning (to taste)
POOR MAN'S HALIBUT THERMIDOR
Mary, Sitka, Alaska
Saute onions and mushrooms in butter. Add flour, pepper and
paprika and blend. Remove from heat, add milk, broth and
worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then
sherry. Mix in the halibut and pour into 6 individual dishes and
sprinkle with parmesan cheese and bread crumbs, and a dash of
paprika. Bake at 450o for 5-10 minutes, or till heated through.
Garnish with fresh parsley.
2 tablespoons chopped onions
1/2 cup sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 teaspoon worchestershire sauce
1 egg yolk
1tablespoon sherry
3 cups cooked halibut
parmesan cheese
bread crumbs
paprika
HALIBUT BAKED WITH HERBS
Lois, Ketchikan, Alaska
Jonelle, Juneau, Alaska
Wipe fish with a damp cloth, dot with butter, and sprinkle lemon
juice over all. Use either of the spice mixes shown below.
Herb Mix No. 1: Prepare onions and sprinkle over the top of the
fish. Combine the remaining herbs/spices and sprinkle on halibut. Let
stand for 10 minutes to absorb the flavors. Bake at 350 F for 20
minutes or until fish flakes easily with a fork. Serves 6.
Herb Mix No. 2: Mix all ingredients together well. Sprinkle over
fish; use only enough to lightly cover fish or it will taste dry. (The
remaining mix will store well in a tightly covered jar in the
refrigerator.) Bake at 350 F for 20-30 minutes or until fish flakes
easily with a fork. Do not overbake or it will dry out. Serve
garnished with lemon wedge and parsley sprigs.
6 portions halibut steaks or about a 2 lb. fillet
2-3 tablespoons butter or margarine, cut up
2-3 tablespoons lemon juice
Herb Mix No. 1
1teaspoon onion flakes, rehydrated and drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
dash pepper
Herb Mix No. 2
1/2 cup rice chex, crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes
1/4 teaspoon paprika
AK Seafood Cookbook-Galley
GALLEY:
LUCY'S SALMON SOUP
Lucy, Juneau, Alaska
Melt 2 tablespoons butter, saute celery and onions. Add potatoes
and enough water to cover Simmer until potatoes are tender. Melt
remaining 2 tablespoons butter; blend in 2 tablespoons flour to make
a roux. Add roux and evaporated milk to potatoes. Heat until
thickened over medium heat stirring constantly. Add seasonings,
salmon and tomatoes. Heat until steamy. Do not boil. Add cheese
just before serving.
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoon thyme
1/4 teaspoon dillweed
2 tablespoons flour
1/8 oz. can stewed tomatoes
3 cups milk
1 small can salmon-7 3/4 oz.
2 tablespoons parsley
1 cup grated monterey jack cheese
SALMON CREOLE
Susan, Kasilof, Alaska
Trudy, Kasilof, Alaska
Mix salmon and egg. Add finely diced onion and green pepper,
tomatoes, butter, 1/2 cup bread crumbs, parsley, salt, pepper, and
chili powder. Simmer slowly in sauce pan 10 to 15 minutes. Turn
into buttered casserole or individual dishes. Cover with remaining
bread crumbs and bake in a moderate oven, 375 until crumbs are
brown. Top with cheese. Serves 4.
1 lb. can salmon, undrained
1 egg
1medium onion, finely diced
1 large green pepper, finely diced
2 cups cooked tomatoes
1 1/2 cups bread crumbs
3 tablespoons butter
1 tablespoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chili powder
Optional: 1 or 2 cups sharp cheddar cheese, shredded
HALIBUT SOUP
Marcella, Ketchikan, Alaska
Dice potatoes and onions and put in pan. Add water to cover
potatoes. Boil until potatoes are tender. Add halibut and cook until
fork goes into halibut easily, about 5 to 7 minutes. Add milk and
soup and simmer for 5 minutes. Add pepper to taste. Serves 10.
4 large potatoes
1/2 onion
2 lbs. halibut
1can (12 oz.) evaporated milk
1 can cream of celery soup undiluted
pepper to taste
OVEN BARBEQUED SALMON
Deanna, Kodiak, Alaska
Remove head and tail from salmon and fillet. Place one-half skin side
down on a large sheet of foil in a baking pan. Add spices and layer
with lemon, onion, and bacon. Mix syrup and ketchup; pour `./2 of
this mixture over the fillet. Place second fillet flesh side down over
the first; pour rest of sauce over all. Seal with the foil and bake 30-
40 minutes at 400 E Fish will flake easily with a fork in the thickest
part when it is done. Do not overbake. Serve hot; oven baked
potatoes or corn would make a good accompaniment with a green
salad. Serves 6.
1 small sockeye salmon, 4-5 lbs.
1 lemon, sliced
1 strip bacon
1/2 cup light Karo syrup
1 cup ketchup
1medium onion, sliced
1/2 teaspoon each of salt, pepper and garlic powder
SEAFOOD STUFFED POTATOES
Andrea, Cordova, Alaska
Bake potatoes, remove from oven and split lengthwise into halves.
Scoop out potatoes and mash with milk, egg, paprika, and butter.
Fry bacon until soft, add onion, cook until bacon is crisp. Add clams
and saute one minute. Fold into mashed potatoes. Refill shells. Top
with buttered bread crumbs. At this point, potatoes can be
refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month.
Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45
minutes. Serves 6.
6 medium baking potatoes
6 slices bacon, cut in small pieces
1/3 cup minced onion
1/3 cup milk
1egg, beaten
1/4 teaspoon sweet paprika
2 tablespoons butter
1 cup chopped clams (1-6 1/2 OZ. can)
buttered bread crumbs
CRUSTLESS SEAFOOD QUICHE
Leslie, Anchorage, Alaska
Carol, Anchorage, Alaska
In a blender combine first 7 ingredients. Blend until
smooth./Arrange. Cheese, seafood, mushrooms & seasoning in
quiche dish. Pour blended ingredients over. Bake 350~ [or .45
minutes or until knife inserted in center comes out clean. Let stand 5
minutes before cutting. serves 8.
For variety make one half quiche filled with shrimp and other side
salmon, then pour blended mixture over all. Excellent cold.
4 eggs
1cup sour cream
1cup low fat cottage cheese
1/2 cup parmesan cheese
4 tablespoons flour
1 teaspoon onion powder
1/4 teaspoon salt
4 oz. can mushrooms drained
2 cups (1/2 lb.) shredded monterey jack cheese
Choice of filling:
8 oz. salad shrimp
1 teaspoon lemon rind
1 tablespoon green onion tops chopped
8 oz. crab or surimi
1 teaspoon lemon rind
1/4 cup sliced almonds
1 15 1/2 oz. can red salmon flaked
1/2 teaspoon dill weed
1 cup grated cheddar cheese instead of one of the cups of jack cheese
SIMPLE SALMON CHOWDER
Tink, Soldotna, Alaska
Saute celery and onion in butter until brown. Add potatoes and
enough water to cover. Simmer 20 minutes or until potatoes are
done. Stir cornstarch into about 1 cup water and add to mix.
Increase heat to thicken. Add milk and salmon and serve when hot.
Serves 4.
3 tablespoons butter
1 large onion, diced
11/2 cup celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 can, 12 oz. evaporated milk
11/2 to 2 cups cooked salmon (2 small cans or 1 large can)
AK Seafood Cookbook-Gourmet
GOURMET:
OCTOPUS TIDBITS
Pat, Kodiak, Alaska
Boil fresh octopus for at least 10 minutes. Remove skin. The skin
and suckers will "slip" off the tentacles when it is cooked. Prepare
cooked octopus for tidbits by grinding as you would hamburger.
Once is sufficient. No further tenderizing is necessary. Mix ingre-
dients together. Form into balls no larger than 1" in diameter. Roll in
bread crumbs to coat. Pan fry in butter or margarine until golden
brown. Garnish with lemon, lime, tomatoes or lettuce.
These delicious tidbits are wonderful for fancy buffets, freeze well,
and make a hit at any and every party. Great for the gourmet, and
good for home. It is difficult to say how many this serves, as some
people love it and gobble them all up, and others only eat a few if
they know what they are eating. For a main meal, it should serve
four.
2 cups octopus meat
2 eggs
2 teaspoons dill weed
2 tablespoons finely chopped onion
1/2 cup breadcrumbs
1/4 cup melted butter (or margarine)
CRAB SALAD
Dolores, Palmer, Alaska
Mix bread, onion, celery and eggs together by hand and refrigerate
for 24 hours. 3 hours before serving add crab, mayonnaise and
apple. Mix together. Serve on a bed of lettuce or in a tomato rose.
12 slices of bread-crust removed, buttered and cubed
1/2 cup green onions
1 cup finely chopped celery
3 boiled eggs chopped
1 lb. crab meat
1cup mayonnaise
1 tart red apple-Jonathan
CRAB STUFFED MUSHROOMS
Barbara, Kodiak, Alaska
Wash mushrooms well, remove stems, and set caps aside. Finely
chop about 1/2 the mushroom stems. (Use the remainder in another
recipe or freeze for later use.) Mix cream cheese, crab, chopped
stems, lemon juice, worcestershire sauce, basil, garlic powder,
onions, and lemon pepper. Fill mushroom caps with the crab mixture
and place in a large, lightly greased baking dish. Top with the grated
cheddar and parmesan cheeses. (Recipe may be prepared to this
point and refrigerated, covered, overnight.) Bake at 450 F for 15-
20 minutes and serve warm.
Any leftover crab mixture may be thinned with sour cream and
served as a dip or spread for crackers, chips, or vegetables. Shrimp
could be substituted for crab.
1 cup cooked, flaked crab
1 8oz. package cream cheese, softened
1 teaspoon lemon juice
2 dashes worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup cheddar cheese, grated
2 tablespoons freshly grated parmesan cheese
SALMON TURNOVERS/PUFFS
Lonna, Juneau, Alaska
Melt butter or margarine and olive oil and set aside. Mix cheeses,
salmon and garlic. Stack three sheets fillo dough together with
butter mixture in between. Cut into six strips. Put small tablespoon
filling on end of each strip. Diagonally roll folding over on itself.
Brush with more butter. Bake until golden at 400 .
6 tablespoons margarine or butter
2 tablespoons olive oil
3/4 cup ricotta cheese
3/4 cup mozzarella cheese
4 oz. cream cheese
3/4 cup (1 small can) salmon, drained
1 clove garlic
Fillo dough
SALMON STUFFED MUSHROOMS
Mary, Ward Cove, Alaska
Wash mushrooms well, remove the stems and place the caps aside.
Chop the stems and the onions. Melt cup of the butter in a frying pan
over medium heat, add the chopped mushrooms and onions and
cook until tender stirring (about 10 minutes). Remove the pan from
the heat, stir in the flaked salmon, the bread, crumbs, pepper, and the
paprika. Fill mushroom caps, with the salmon mixture and place in a
large baking dish. Melt the remaining butter and brush over the
stuffed mushrooms. Sprinkle lightly with paprika. Bake at 450 o F
for 20 minutes and serve warm.
1 lb. mushrooms, medium sized
1/4 cup butter or margarine
1/2 cup onion, minced
1 15 1/2 oz. can salmon, well drained
1/2 cup dry breadcrumbs
1/4 teaspoon pepper
1/4 teaspoon paprika
SITKA SOUND BOUILLABAISSE
Mary, Sitka, Alaska
In a 4-quart pot saute onions, green pepper and garlic in oil until
tender. Add tomato sauce, spices and water. Simmer covered for 2
hours stirring occasionally. Add wine, cook uncovered 10 minutes.
Add fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until well heated.
Avoid stirring as it will break up the fish chunks. Serve with garlic
bread and a green salad. Serves 6.
1/4 cup cooking oil (1/2 olive oil)
1 cup chopped onions
1 cup chopped green peppers
4 minced garlic cloves
1/2 cup chopped parsley (or 2 tablespoons dried parsley)
2 8oz. cans tomato sauce
4 minced garlic cloves
2 bay leaves
1tablespoon salt
1/4 teaspoon each, thyme and marjoram
1/2 teaspoon tabasco
1 quart water
11/2 cups dry white wine
1 lb. halibut, 1" pieces
1 lb. shrimp, shelled (raw)
3 dozen clams, in shells
crab chunks or abalone or whatever seafood is available
HALIBUT WITH MUSHROOM & SHRIMP SAUCE
Mimi, Haines, Alaska
Wash 2 1/2 lbs. of white fish and tie in a cheesecloth bag. Poach
gently in 2 quarts of water seasoned with salt, bay leaves, onion,
thyme, onion powder, celery seed and celery leaves until fish is firm
(about 10 minutes). Remove fish from water, drain (keep fish stock),
remove bones and skin. Cut into individual servings.
Sauce: Melt 2 tablespoons of butter in pan and saute clove crushed
garlic, sherry, shrimp and mushrooms. Melt 1/4 cup butter or
margarine in saucepan over low heat. Stir in flour, pepper, celery salt
and onion powder. Remove from heat and slowly add chicken
bouillon cube dissolved in 1 cup of strained fish stock and milk. Add
mushrooms and shrimp. Butter a baking dish and spread a thin layer
of sauce over the bottom. Lay fish on top of the sauce. Cover with
remaining sauce. Bake at 350 for 15-20 minutes, or until fish flakes
easily with a fork.
2 1/2 lbs. white fish-halibut, cod, snapper, pollock
1 tablespoon salt
3 bay leaves
1 sliced onion
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1 cup celery leaves
1/3 lb. mushrooms
Sauce:
2 tablespoons butter
3 tablespoons sherry
18 shrimp
1 clove garlic
1/4 cup butter
1/2 cup flour
1/8 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon onion powder
1 chicken bouillon cube
1 1/2 cups milk
SMOKED HALIBUT IN HERB BUTTER
Andrea, Cordova, Alaska
Melt butter in saucepan over low heat. Add whole garlic, seasonings
and herbs. Remove from heat and let steep for an hour. Place halibut
in baking dish. Discard garlic and pour herb butter over fish. Warm
up in microwave or oven at 350 for 15 minutes.
2 lbs. smoked halibut
1 cup butter
1clove garlic, whole pinch onion salt
1/4 teaspoon marjoram
1/8 teaspoon thyme
pinch ground oregano
HALIBUT DOMENICA
Domenica, Sitka, Alaska
Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white
wine (or chicken broth), and 1 tablespoon lemon juice over fish.
Cover and bake in a 4000 oven for approximately 10 minutes. Let
cool slightly. Drain fish liquid into a measuring cup. Add additional
wine or water to make one cup of fish liquid.
Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter.
Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to
make a roux. On low heat, gradually blend in 1 cup of fish liquid and
1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2
minutes until thickened. Remove from heat, add mushroom mixture.
Let cool. Spoon sauce over halibut, covering completely. Scatter 1
cup shredded Monterey Jack cheese over halibut. Bake, uncovered,
in a 400 oven for 10 to 12 minutes or until sauce is bubbling around
edges and cheese has melted. Dust lightly with paprika or dill weed.
Garnish with chopped chives if desired. Serves 6.
1 1/2 lbs. Alaska halibut fillets (1/2" thick)
1/2 cup dry white wine (or chicken broth)
1 tablespoon lemon juice
Sauce:
1/2 lb. mushrooms, thinly sliced
1/2 medium onion, chopped
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1 cup fish liquid
1 cup milk
1/4 teaspoon thyme
1 cup Monterey Jack cheese, shredded paprika or dill weed
FISH IN A FISH
Carol, Anchorage, Alaska
Pastry: Toss flour with spoon and lightly measure leveling off each
cup. Combine flour and salt in large bowl. With pastry blender cut in
shortening to size of small peas. Add cold water, tossing with a fork
until pastry clings together. Press firmly into a ball and divide in half.
Filling: In 2 qt. saucepan, melt margarine and saute onion until clear.
Add rice, stirring to coat. Add 11/2 cup water, cover and steam over
low heat until tender, about 20 minutes. Stir in parsley, cool, cover
and chill. Remove backbone and skin from canned salmon and break
into large flakes.
Sauce: Make a roux with margarine and flour. Stir in liquid and cook
over medium heat stirring constantly until thickened. Stir in dill
weed, season salt and shrimp. Cool.
To assemble: Draw a fish shape on light cardboard to fit diagonally
on a large baking sheet. Roll out pastry and cut out fish shape. Place
on sheet. Spread rice mixture over pastry within 1" of edge. Arrange
fish over rice. Spoon sauce over salmon. Roll out remaining pastry
to cover and gently place over fish. Moisten edge with ice water and
press top crust to seal. Cut excess pastry from around edge. Create
fish scales by pressing with fork. Using a knife, cut in slit for mouth
and x for eye. With scissors, make rows of snips 1" apart along back
toward tail. Brush with beaten egg. Bake at 425 for 15 minutes,
then at 375 for 40-45 minutes until golden brown. Slide off end of
tray onto serving platter. (May need to cool slightly to firm crust
before moving.) Garnish with lemon slice twists and parsley and
place green olive slice for eye. Serves 10-12.
Pastry:
5 cups all purpose flour
1/2 teaspoon salt
1 cup butter flavored crisco
3/4 cup ice cold water
Filling:
2 tablespoons margarine
1 medium onion, chopped
3/4 cup converted rice
1/2 cup chopped parsley
2 15 1/2 oz. cans red salmon, drained (reserve liquid)
Sauce:
2 tablespoons margarine
2 tablespoons flour
salmon juice and evaporated milk to make 1 1/2 cups
8 oz. cooked small shrimp
1/2 teaspoon dill weed
1/4 teaspoon Johnny's season salt
Assembly:
1 egg, beaten
green olive slice for eye
1 lemon
parsley
CRAB CALZONE
Andrea, Cordova, Alaska
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead
dough 3 minutes or until no longer sticky. Divide dough into 10
equal parts and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On
lightly floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by
wrapping 1 tablespoon of the filling in fillo dough wrappers.
1 hot roll mix
1 1/4 cup hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz. package cream cheese, softened
1/2 lb. crab meat
4 chopped green onions
1 clove garlic, minced fine
1 small can chopped olives
1 tablespoon chopped parsley or 1 teaspoon dried
SWEET-SOUR ALASKAN HALIBUT
Anne, Anderson, Alaska
Blot halibut fillets with damp cloth and cut into 1" cubes. Prepare
batter of flour, baking powder, salt, and water. Lay fish and batter
aside and prepare the following sauce.
Sauce: In a small jar, shake the cornstarch and vinegar together until
smooth. In a saucepan, combine the other ingredients and add the
cornstarch mixture. Cook, stirring, until mixture comes to a boil.
Keep warm over a double boiler.
To cook fish: Heat deep fat in fryer or saucepan to 3750 E Coat
halibut with batter, and fry until golden, turning once. Drain well on
absorbent paper and keep warm. Serve the sauce over the fish
accompanied by rice. The curried fruit dish below is a gourmet
accompaniment. Stir fried vegetables could also be served.
Curried fruit: Arrange your choice of fruit in a 2 quart baking dish.
Sprinkle with 1/4 cup butter, 1/2 cup brown sugar, 1 teaspoon curry
powder. Bake at 350o F for 20 minutes.
1 lb. halibut fillets
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup water
Sauce:
1 cup pineapple juice
1/4 cup salad oil
1/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons soy sauce
1 teaspoon pepper
1/2 teaspoon chili powder
1/2 cup mild vinegar (use a mild vinegar such as rice vinegar or
reduce regular vinegar to 1/3 cup)
1 tablespoon cornstarch
Curried Fruit:
4 cups of fruit (drained, canned pear halves, apricot halves, peach halves, pineapple rings, banana
slices)
SALMON SCAMPI WITH WINE
Willard, Ward Cove, Alaska
Trim fillets to 11/2'' pieces-uniform thickness. In frying pan, slowly
cook 1-2 strips of bacon, or enough to yield 2 tablespoons drippings.
Remove bacon and use for another dish. Saute the salmon in the
bacon drippings over medium heat, turning gently. Remove to a
baking dish and keep warm. Deglaze pan with a little of the wine and
scrape the residue from the pan over the fish. Meanwhile, in a small
saucepan, melt the butter and add the garlic and spices. Cook,
stirring over medium low heat, for 2-3 minutes to extract the flavors.
Remove from heat and add the wine and lemon juice. Pour this
sauce over the fish. Bake at 4000 F for 10 minutes. Serve over rice,
spooning pan juices over all. Garnish with lemon wedges and finely
chopped parsley.
Variation: Substitute dry white wine for the Marsala for a lighter,
less rich dish.
1 1/2 lb. salmon fillets
2 tablespoons bacon drippings
6 tablespoons butter or margarine
1 clove garlic, crushed and minced
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1 teaspoon whole tarragon
2 tablespoons lemon juice
1/2 cup dry Marsala wine
SEAFOOD SOUFFLE CASSEROLE
Kathy, Haines, Alaska
Remove crusts from bread. Cube 6 slices and spread on bottom of
9"x13" baking dish. Mix fish, celery, onion, chestnuts, mushrooms.
Spread atop bread cubes, salt and pepper. Cube remaining bread and
place on mixture. Mix beaten eggs, milk and mayonnaise. Pour over
casserole and refrigerate overnight (covered). When ready to bake,
remove from refrigerator. Cover with cream of chicken soup. Bake
at 325 o for 45 minutes (uncovered). Remove from oven, cover with
cheese. Bake 15 minutes longer. Excellent for a potluck or crowd.
Good with crab, shrimp or halibut.
12 slices of bread.
2 cups halibut, flaked
1 cup celery, sliced thin
1 small onion, chopped fine
1 can sliced water chestnuts
1 4oz. can mushrooms (sliced)
2 cups milk
1cup mayonnaise
4 beaten eggs
2 cans cream of chicken soup
1/2 cup grated cheddar cheese
SALMON STEAK EN PAPILLOTE
Carol, Anchorage, Alaska
Cut 4 large heart shapes 15"x14" from heavy duty foil. Brush one
half of each heart with margarine. Arrange salmon steak on each
buttered half of foil. Combine teaspoon ginger and pepper. Sprinkle
over each salmon portion. Fold foil over fish, folding edges together.
Pleat to form a tight seal. Place on baking sheet. Bake in preheated
500o oven for 10 minutes, or until packets puff. Fish should just
begin to flake when touched with a fork.
Saute chopped green onion in margarine. Stir in cornstarch to make
a roux. Add white wine and stir well. Add milk. Stir constantly over
medium heat until thickens and boils. Add 1/4 teaspoon ginger root,
lime juice and dash of cayenne. To serve, spoon sauce into a pool on
plates and carefully place salmon steak on top of sauce. Garnish with
dill sprigs.
2 tablespoons margarine
4 salmon steaks
1/4 teaspoon pepper
1 teaspoon grated fresh ginger root
1/4 cup finely chopped green onion, white part only
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup evaporated milk
1/2 teaspoon lime juice
dash cayenne pepper
AK Seafood Cookbook-JR. Seafood
JR. SEAFOOD:
SALMON WON TONS
Grace, Juneau, Alaska
Mix cream cheese, salmon, onion, and garlic together. Lay out won
ton wrappers, and place 1 tsp. of the mixture in the center of each.
Moisten edges of each with water. Fold over and pinch edges well to
seal. Ask more or dad to deep fat fry the won tons at 375 F until
golden brown. Drain well on absorbent paper. Serve hot with a
sauce.
1 8 oz. package cream cheese, softened
1cup flaked salmon (canned or cooked)
1 tablespoon onion, minced
1 clove garlic, crushed and minced
1 package Won Ton wrappers
Sauce:
1cup chili sauce
2 tablespoons horseradish
1 teaspoon worchestershire sauce
SMOKED SALMON CHEESEBALL
Danny, Haines, Alaska
Mix all ingredients together and roll into a ball. Roll in either
chopped nuts or chives. Cover with plastic wrap and refrigerate until
ready to use. Serves 4 to 6 people as an hors d'oeuvre. (If smoked
salmon is unavailable use canned salmon and 1/8 teaspoon of liquid
smoke. Use more liquid smoke if you like a stronger flavor.)
1 8 oz. package cream cheese at room temperature
1/4 cup grated cheddar cheese
1/2 teaspoon horseradish
1 quick shake of worcestershire
1 teaspoon lemon juice
1 small can (6 1/2 oz.) smoked salmon
1/2 cup ground pecans
SALMON DEVILED EGGS
Susan, Juneau, Alaska
Hard boil and cool eggs. Split lengthwise, scoop out center, mash
and mix with salmon, tartar sauce, dill, salt and pepper. Fill eggs
back up and chill.
8 hard boiled eggs
61/2 oz. can of salmon
5 tablespoons tartar sauce
1/4 teaspoon dill, dried
1/4 teaspoon salt
1/8 teaspoon pepper
SALMON VEGETABLE DIP
Carol, Soldotna, Alaska
Flake salmon and combine with remaining ingredients. Refrigerate
several hours before serving. Serve with raw vegetables, crackers,
chips, and bread. Attractive served in hollowed-out round loaf of
dark bread.
2 cups salmon, canned or leftover cooked
1 package cream cheese (8oz.), softened
1 pound sour cream (or combination sour cream and plain yogurt to total 2 cups)
1 package Knorr Vegetable Soup Mix
3 green onions, chopped
SALMON MACARONI SALAD
Adeline, Juneau, Alaska
Boil macaroni-when almost done add chopped broccoli. Drain. Add
rest of the ingredients. Garnish with parsley, paprika and almonds.
Best if flavors blend in refrigerator overnight.
1small bag salad macaroni (small seashell)
1 medium stack broccoli, chopped
1 small chopped onion
1 clove garlic, chopped
1 1/2 cups salmon-canned or cooked
1 small jar artichoke hearts, chopped
1 small bag sliced almonds
1 tablespoon mustard
1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon horseradish
1 tablespoon lemon juice
ALASKA SEAFOOD PIZZA
Trinity, Haines, Alaska
Spread pizza dough on to a pizza pan. Top with crab, shrimp,
pineapple, mushrooms, olives, green pepper, mozzarella and cheddar
cheese. Bake at 350 for 30 minutes.
1pkg. Pizza crust mix (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 sliced mushrooms
4 1/4oz. can sliced black olives
1/4 cup diced green pepper
1 cup mozzarella cheese grated
1 cup white cheddar cheese grated
CHEESE NUT HALIBUT
Margie, Juneau, Alaska
Take a 13x9x2" baking dish. Melt 1/2 cup butter in the dish. Put the
halibut on top of the melted butter, sprinkle with garlic powder and
dill. Spread 11/2 cups shredded cheese on top of the halibut. Garnish
with nuts, chopped or silvered. Bake at 350 for 45 minutes or until
fish can be separated easily with a fork. Serves 6.
1/2 cup butter or margarine
4 lbs. halibut
1 1/2 teaspoons garlic powder
1/2 teaspoon dill
1 1/2 cups shredded cheddar cheese almonds (for garnish)
Alaska Seafood Marketing Institute 1111 West 8th Street, Suite 100
Juneau, Alaska 99801-1895
If you have any questions about Alaska seafood write to ASMI at:
alaska_seafood%commerce@state.ak.us
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