Marinate by drizzling with olive oil and soy sauce, salt, pepper, and two tablespoons salmon rub. Cover and refrigerate for one hour.
Fire up the grill to medium-not direct heat. Grill salmon flesh side down over direct heat – covered, vents open, just until there are grill mark, but not too long or the sugar in the rub will burn (approximately 2 to 3 minutes). Flip the fish to skin side to finish cooking (7 to 9 additional minutes).
Serve with your favorite grilled veggies, wild rice, and salad.
Remove the plank from the water and place on the grill until hot. Brush board with walnut oil. Have sheet of aluminum foil cut to wrap plank and salmon. Remove plank with tongs and place in center of foil. Place salmon on board with the herbs on top.
Mix maple syrup and bourbon together and drizzle over salmon
Wrap the foil around the salmon, return to the grill and cook for approximately 10 minutes or to medium-well doneness.
In a small bowl, blend together the mayonnaise, yogurt, lemon pepper, thyme, dill and salt.
In a large bowl, combine salmon, celery, apples and walnuts. Fold the dressing into the salad and serve on a bed of lettuce.
Adding soaked raisins or soaked dried cranberries is optional and a way to add color and flavor.
Place tinfoil over the grill grate and cook on medium heat. The tinfoil will prevent the halibut from drying out and sticking to the grate. Cook until the halibut flakes, but there is still quite a bit of ‘milky’ juice in the flesh. Quickly remove the portions from the grill, remove the tinfoil, and place the portions back onto the grill for a few minutes more.
Do not overcook the halibut, which is easy to do. Keep checking by flaking a piece and checking for moisture. When only a small amount of moisture is present the fish is done.
Serve on a plate with your favorite veggies or rice. Remove the lemon slice and enjoy.
Mix mayonnaise, cheese & spices to taste. Add lemon juice. Put a layer of onions on the bottom of a casserole dish. Lay Halibut fillets on top of the onions. Add another layer of onions on the fillets. Seal Halibut and onions with mayonnaise mixture.
Cover and bake at 350 degrees for 25-30 minutes (depends on fillet size).
Remove cover and broil for approximately 7 minutes or until browned on top.
Combine the ingredients for the Vodka Sauce. Cover and refrigerate until ready to use.
In a bowl, combine enchilada filling ingredients. Divide the enchilada filling in the middle of eight tortillas. Roll the tortillas and place seam-side down in a baking dish. Cover with the Vodka Sauce and top with shredded cheese.
Cover with foil and place in a preheated 350 degree oven for approximately 20 minutes, or until sauce bubbles.
* Carefully remove from the oven and use a spatula to place enchiladas on serving plates. Spoon some sauce from the baking pan over the enchiladas.
Combine in a large bowl:
Fold into mixture:
Form mixture into patties about 3/8 to 1/2 inch thick (too thick tends to leave them soggy in center). Dredge in flour and deep fry or fry in butter until dark brown.
Poach fillets in wine in a 350 oven until fish flakes easily, but is still moist (about 10 minutes). Careful not to overcook.
Reserve liquid. Reserve 1/4 cup shrimp. Mash the remaining shrimp with 2 Tbsp butter and set aside.
In a small sauce pan heat the remaining 2 Tbsp butter, add flour and cook 2-3 minutes. Gradually stir in half & half. Cook over medium heat until sauce begins to thicken. Stir in 1/2 cup fish cooking liquid; continue cooking and stirring until sauce comes to a boil.
Reduce heat and add shrimp, butter salt and pepper. Stir until butter melts. Stir in 1/4 cup almonds.
Arrange on platter, pour sauce over top. Garnish with remaining shrimp and almonds.
* The F/V Vanguard was the first vessel to tie up and deliver Pollock to Universal Seafood’s (UniSea Inc.) dock in 1974.
Sauté garlic and shallots in butter until translucent. Add seafood stock and let it simmer.
Tighten liquid with cornstarch. Add red peppers, crabmeat and scallops until heated up. Add heavy cream.
Cut off heat and add spinach and shrimp. Stir them into the soup.
Serve immediately after seasoning has been adjusted.
Put the broth, lemon grass and ginger in a soup pot. Gradually bring to a boil over med/high heat. Boil for 1 minute. Stir in coconut milk, Sambal Olek, lime juice, brown sugar, fish sauce and mushrooms. Stir until sugar dissolves.
Reduce heat and simmer gently while preparing fish.
When ready to add fish, bring to a boil. Add fish and cook 5-10 minutes.
Serve in soup bowls over warm rice. Garnish as desired.
Soak annatto/asuete seeds in water, leave it until water turns orange.
Prepare for your seafood. Clean and wash mussels, clams, shrimps, squid, fish fillets and crab. For mussels and clams, boil until shells are opened. Set aside the broth. For shrimp, take off shells leave the head and tails if using whole shrimp. For squid, take off transparent film, cut horizontally in 3 parts, include the tentacles without the head. Cube the fish fillets. Cut crab.
Saute garlic and onions.
Add the broth, peanut butter and banana blossoms. Boil the banana blossoms until soft and tender. Add coconut milk or mix the Kare-Kare with one cup water in a large casserole dish. Add the shrimp, crab, and squid; cook just until shrimps are orange. Do not overcook. Add the annatto sauce, bagoong and the vegetables, simmer until veggies are tender. Last, add the boiled mussels and clams.
Mix all together and heat to serve. Serve while HOT!