Recipes to enjoy
Oyster Stew
1/2 Pint extra small or petite Oysters
1 1/2 quarts whole milk
1 teaspoon salt
Black pepper
1 tablespoon Worcestershire sauce
Paprika
3 drops Tabasco sauce
1/4 cube butter
Onion salt
Drain oysters, saving nectar. Combine cold milk, oyster nectar, salt, pepper, Tabasco, Worcestershire sauce, onion salt and bring to simmer. Do NOT boil. Add oysters and let simmer about one minute. Place one pat of butter in each stew bowl, add hot stew and dash of paprika. Serves 5. Courtesy of Oregon Oyster Farms
Oregon Pink Shrimp recipes, click here
Fish Tacos
Great, light change from traditional tacos and even easier to make.
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices
Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.
Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.
Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.
Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.
Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.
*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.
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3 lbs Oregon salmon fillet with all bone and skin removed, cut into six equal portions
1 cup prepared salsa, well drained
3/4 cup mayonnaise
1 tbsp minced garlic
2 tbsp freshly chopped cilantro
1 lime, zest and juice
Fresh cilantro sprigs for garnish
Combine all of the above ingredients, except salmon and cilantro garnish. Thoroughly coat both sides of salmon fillets.
To Grill: Grill over medium high heat. Start with dark side up (side where skin was), basting occasionally and turning once.
To Bake: Baste well (skin side down, do not turn) baking at 400 degrees for 15-18 min.
To Saute: Place well basted fillet portions (skin side up) in dry pan over medium high heat basting occasionally and turning once.
(Courtesy of Gary Puetz, The Seafood Steward)
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General Cooking Tips for Salmon
Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.
For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes
For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes
Bake - Bake at 400 degrees F until the fish is cooked according to the above times
Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn.
Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly.
Poach - Poach fish in water, fish stock or a combination of white wine and stock or water. Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done.
Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.
Seared Halibut with Roasted Garlic, Sun-Dried Tomato and Olive Tapenade
For tapenade:
16 cloves garlic, peeled
1/4 cup olive oil
1/2 cup Kalamata olives (pitted and cut in half)
1/4 cup sun-dried tomatoes (rehydrated in water, then drained and julienned)
1 tablespoon fresh basil, cut in chiffonade
1/4 cup capers
2 anchovy fillets, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon lemon juice
Kosher salt, to taste
For fish:
4 halibut fillets (6 ounces each)
Salt and pepper, to taste
2 tablespoons clarified butter
To make tapenade: Combine garlic cloves and olive oil and bake in 350-degree oven for 30 minutes or until garlic cloves are soft. Set aside to cool in oil. Mix remaining tapenade ingredients in bowl. Add roasted garlic and all the oil. Taste and adjust seasoning if necessary. If time allows, let tapenade sit for half an hour before using, to allow flavors to meld. To make fish: Preheat oven to 350 degrees. Season both sides of fillets with salt and pepper. Put clarified butter in a large oven-proof saute pan over high heat. Bring butter to smoking point; put fish in pan (skin side up if skin is still on the fish) and turn heat to medium. Sear until bottom is golden brown (about 2 minutes). Flip fish with fish spatula; place pan in oven 4 to 5 minutes. Serve fish with tapenade. Makes 4 servings.
Per serving: 468 calories, 13g carbohydrate, 38g protein, 29g fat (7g saturated), 72mg cholesterol, 2g dietary fiber, 860mg sodium. Calories from fat: 56%.
from Michael Dunn, chef of Yankee Pier in San Jose, Calif.
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Halibut Cubes in Thai Green Curry Sauce
1 can (15 ounces) unsweetened coconut milk (see notes)
1 to 2 tablespoons Thai green curry paste (see notes)
1/4 cup sliced green onions
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 tablespoon Thai fish sauce
1 pound halibut steaks or fillets, skinned, boned and cut into 1-
inch cubes
2 medium firm but ripe tomatoes, peeled, seeded and coarsely
diced (OR use the equivalent amount canned, drained diced
tomatoes)
Handful of fresh basil or mint leaves OR a combination
Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly. Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream. Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice. Makes 4 servings.
Notes: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor. Look for Thai green curry paste in Asian markets.
Per serving: 356 calories, 12g carbohydrate, 24g protein, 25g fat (20g saturated), 29mg cholesterol, 324mg sodium, 2g dietary fiber. Calories from fat: 63%.
From "West Coast Seafood" (Sasquatch Books) by Jay Harlow
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Cajun-Style Alaskan Halibut
6 tablespoons soy or vegetable oil
For Cajun spice blend:
4 tablespoons Spanish paprika
1 1/2 tablespoons salt
1 1/2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons cayenne pepper
2 teaspoons white pepper
2 tablespoons black pepper
2 teaspoons dried thyme
2 teaspoons dried oregano
For fish:
4 Alaskan halibut fillets (8 ounces each)
Clean grill with wire brush to get it as smooth as possible. Heat grill, using mesquite charcoal. When heated, wipe grill surface with a towel lightly saturated with soy oil. Repeat this process two or three times
before cooking the fish, always remembering to wipe with oil immediately before placing the fish on the hot grill. (This prevents sticking.)
To make spice mix: Mix all spice mix ingredients in a bowl. You will end up with 2 cups of spice mix but you will need only 1 cup for this recipe. Tightly cover the remaining spice mix and use another time. Put 1 cup spice mix on plate and dredge one side of each fillet. Place halibut fillet on hot, oiled grill, seasoned side down. Place the fish at a diagonal on the cooking grill. This reduces the chance of the fish falling through the grill or falling apart when turning the fish over.
Cook first side of fish 3 to 5 minutes or until fish turns from translucent to opaque/white halfway up thickness of fillet. Use fork and spatula to turn the fish over. Place fork under fish to gently lift it free of grill while you are easing the spatula under the fish. Turn the fish over, then lightly baste with soy oil. Cook until fish turns from translucent to opaque and white. Be careful not to cook the fish beyond the point of doneness; otherwise, it will dry it out and become toughened. Remove from grill and serve immediately. Makes 4 servings.
Per serving: 315 calories, 7g carbohydrate, 50g protein, 10g fat (1g
saturated), 73mg cholesterol, trace of fiber, 1,434mg sodium. Calories
from fat: 28%.
This second recipe is from the Fish Market restaurants.
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Halibut with tomato-Sorrel Sauce
and for more ideas for preparing Halibut
How to Cook Halibut by Steve Kaimmer
Coquilles Saint-Jacques (Scallops)
See Dwight Collins fixing Coquilles Saint-Jacques on KVAL
2 lbs. scallops
3/4 cup melted butter
2 cups cream sauce (see below)
6 egg yolks
1/2 cup lemon juice
1 tablespoon chopped shallots or scallions
3/4 cups sliced mushrooms
3/4 cups white wine
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
minced fresh parsley
Saute scallops in 1/3 cup of the butter for 1 minute. Stir in lemon juice. Drain scallops, reserving liquid. (If sea scallops are used, cut each one into thirds.) Arrange scallops in 8 buttered coquilles or individual casseroles for main-dish servings. To serve as a first course, use 12 5-inch coquilles. Saute shallots and mushrooms in remaining butter. Add reserved liquid from scallops and the wine; simmer until reduced to one third. Set aside.
Prepare cream sauce, then blend in mushrooms and wine mixture. In a 2-quart bowl, beat egg yolks with cream. Stir in cream sauce mixture, a little at a time. Then put entire mixture back into saucepan and cook, stirring constantly, for about 2 minutes, until slightly thickened. Pour sauce over scallops; sprinkle each coquille with some of the cheese. Broil 6 to 8 inches from the heat source until lightly browned. Sprinkled with parsley, and serve with toast triangles if desired. Makes 8 main dish servings, or 12 appetizer servings.
Sauce Béchamel (Cream Sauce)
Melt 4 tablespoons butter in a saucepan. The instant it is melted, remove pan from heat and sprinkle in, spoon by spoon, 4 tablespoons of flour; stir while adding and continue to stir until well blended. Slowly add 2 cups of room-temperature mil,, stirring constantly. The sauce will become smooth and faintly yellow. Return the pan to the heat and stir some more. As sauce starts to bubble, add just a touch of salt and white pepper. Continue cooking over low heat until sauce thickens. Makes about 2 cups.
To make richer sauce, separate 1 egg; use the white for something else. Add 2 T milk or cream to the yolk and beat with a whisk until blended. Then add a ladle of the hot sauce and continue whisking for a minute until the egg is blended. Turn into the rest of the sauce and heat, still over low heat and stirring all the time, till sauce is hot and thick. Makes about 2 cups.
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Low Calorie version, 3 x 5 recipe card, click here
Low Calorie version, 4x6 recipe card, click here
Mediterranean Scallop Stew
Mediterranean Scallop Stew, 3x5 recipe card, click here
Mediterranean Scallop Stew, 4x6 recipe card, click here
Newman’s Shrimp Cocktail
5# large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves.
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes
Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour.
Cocktail Sauce
18 oz ketchup
1 1/2 oz grated horseradish
3 T Worchestershire sauce
6 t tabasco or to taste
In a bowl, combine sauce ingredients and pour over marinating shrimp and toss gently.
Garnish
3 ripe avocados peeled, seeded, and diced. Fold into shrimp mixture. Divide mixture among glasses. If you want, garish with a slice of cucumber.
Optional: splash a little peppered vodka on top.
Assemble just 1/2 hour before serving. If more than that, the ketchup will turn a little brown.
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Newman's Favorite Crab Cakes
Dungeness Crab Cakes, from Simply Classic from Junior League of Seattle
Serves 6. Chilling time 2 hours or over night.
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 Tablespoons mayonnaise
2 Tablespoons each, all minced: onion, celery, red bell pepper
1 Tablespoon parsley, minced
1 medium clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1 pound fresh crabmeat
2 tablespoons olive oil
Chilling time 2 hours or overnight.
Mix together 1 cup berad crumbs, eggs, mayo, onion, celery, bell pepper, parsley, garlic and seasonings. Stir in crabmeat. Chill covered mixture for at least 2 hours or up to over night.
Shape crab mixture into 12 small cakes. Evenly coat each cake with remaining bread crumbs. You may not need all the crumbs. Heat oil in a large skillet over medium heat. Cook cakes until brown and crisp, about 5 minutes per side.
To serve, place a large spoonful of Orange Sauce on each plate and top with 2 crab cakes. Drizzle extra sauce over cakes. Alternative suggestions: serve hot crab cakes with Pinapple Salsa on the side.
Orange Sauce
2 large shallots, minced 1/4 cup white wine
1 xup orange juie, reduced by boiling to 2 Tbls 4 Tbls butter, cut into bits
2 Tbls plain yogurt 2 Tbls cream
1/4 tsp Tabasco sauce
In a non-reactive pan, heat shallots, wine and reduced orange juice unti the liquid is further reduced to tablespoons. Gradually shisk in butter, stirring well after each addition. Remove from heat and stir in yogurt, cream and Tabasco.
Pineapple Salsa
2 cups pineapple, diced 1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced 1/4 cup red onion, diced
1/2 jalapeño chile, minced 2 tablespoons cilantro leaves, minced
1 tablespoon lime juice 1 tablespoon green onion, thinly sliced
For Pineapple Salsa, combine all ingredients in a medium-sized bowl. Stir well, cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.
Herbed Oyster Stuffing
This classic stuffing doesn't taste fishy at all — the chopped oysters simply lend some depth and moisture.
Active time: 1 hr Start to finish: 2 hr
Ingredients
2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth
Makes 8 to 10 servings or about 10 cups
Preparation
Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.
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http://www.epicurious.com/recipes/food/views/Herbed-Oyster-Stuffing-107371
Cornbread Oyster Stuffing
Prep Time: 1 hr 0 min; Inactive Prep Time: 10 min
Cook Time: 1 hr 0 min
Serves about 4 to 6 side dish serving
20 oysters, shucked, plus their liquor (See Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately.
Cook's Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.
Cornbread for Stuffing or use bakery or mix if you prefer.
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan
Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
Yield: 1 small loaf of cornbread
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Cedar Plank Salmon Recipe
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Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural red cedar (no preservatives). The salmon is slow cooked, which produces a rich, smoky flavor.
24" x 8" x 1" untreated cedar plank
6 (4 ounce) fillets salmon
1/2 cup extra virgin olive oil
onion, slices
lemon
1. Submerge untreated cedar plank in water. Soak 12 hours or overnight.
2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2-3 minutes until dry. Adjust grill temperature for medium heat.
3. Rub salmon fillets with olive oil. Arranage on plank. Top salmon with onion, lemon slices, and whatever spices you enjoy on salmon.
4. Cook salmon, covered 20-30 minutes, or until opaque and easily flaked with a fork.
When you purchase a whole fresh troll-caught Oregon Ocean Chinook Salmon from a commercial fishing boat or retailer, you can be assured that only the highest quality standards have been followed. Each salmon is cleaned and dressed at sea and held at an optimum temperature until the boat returns to shore and the fish sold.
and another variation:
Grilled Plank Salmon
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)
DIRECTIONS
1. Soak the cedar plank in water for at least 2 hours and up to 12.
2. Preheat the oven to 325 degrees F (165 degrees C).
3. Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
4. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
On the Grill
Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for about 25 minutes, or until fish can be flaked with a fork.
General Cooking Tips
Oregon Ocean Chinook Salmon cooks in minutes. A small cut in the thickest part of the meat shows it is done when it flakes easily and appears opaque throughout. Do not overcook because the salmon will continue to cook for a short time after the fish is removed from the heat source.
For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes
For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes
Bake - Bake at 400 degrees F until the fish is cooked according to the above times
Broil - Lightly oil broiler pan. Place fillets, skin-side up, on pan. Broil 4 inches from heat source until done. Do not turn.
Grill - Brush both sides of the salmon with vegetable oil. Grill, skin-side down, on hot griddle. Turn halfway through to cook evenly.
Poach - Poach fish in water, fish stock or a combination of white wine and stock or water. Fill pan large enough to hold fish with enough liquid to cover fish completely. Bring to boil, reduce heat to simmer and add fish. Cook until done.
Saute or Pan Fry - Heat a small amount of oil or butter in a heavy fry pan. Cook fish over high heat, turning once to finish.
Shrimp and Prawns
But you needn't be a fancy French chef to make the most of a backyard seafood cookout. Most seafood benefits from the quick cooking and smoky flavor of a grilling session. Thin fillets or delicate fish can be wrapped in cornhusks or even banana or grape leaves, which can be found in specialty markets. Or you can keep things simple and go with the old standby, aluminum foil.
Marinated Grilled Shrimp
Shrimp Gabriella
Greek Baked Shrimp with Feta and Holiday Spices
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Simple, quick and very tasty. Leftovers were wonderful, too.
1 yellow onion, chopped
4 garlic cloves, minced (2 T)
3 T extra virgin olive oil
1 red or yellow bell pepper, seeded and diced
1/2 t crushed red pepper flakes
1/2 t ground cinnamon
1/4 t ground allspice
1 -28 oz can diced tomatoes
1 1/4 lb raw shrimp, peeled, deveined and tails removed
pinch each of salt, black pepper and sugar
1 T fresh oregano, chopped, (or dried)
1 T fresh flat leaf parsley, chopped,, (or dried)
2/3 cup , (1/4 lb) feta, large crumbles
Preheat oven to 375˚. Heat oil in a heavy saute pan over med heat and cook the onion until soften. Add garlic and peppers and cook 2 minutes more. Add cinnamon, allspice, and chili flakes and cook 30 seconds until aromatic. Add undrained tomatoes and simmer gently until slightly thickened, approx 15 min. Add herbs, salt, pepper, sugar and shrimp, then transfer to a 2 quart baking/casserole dish. Top with feta and bake until shrimp are cooked through, approx 20 minutes. Stir if necessary to cook through. Serve immediately with crunchy French/artisian bread and a great salad. Serves 4 medium appetites. (You could replace the cinnamon and allspice with cilantro and increase the chili pepper a little for a different taste. I served the leftovers over angel hair pasta and it was great, too.)
John Hurst’s Oregon Fish Stew Nouvelle
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* 1 28oz can Italian plum tomatoes (peeled)
* 2 cups chopped onions
* 1/2 cup olive oil
* 8 cloves garlic (mashed)
* 2 qt water
* 3 cups white wine (dry)
* 1/2 tsp. dry thyme
* 2 pinches saffron
* 6 parsley springs
* 1 bay leaf
* 1/4 tsp. fennel seed
* 3 inch piece orange peel (orange part only)
* 2 lb fish trimmings
* 1 lb red snapper
* 1 lb sea bass
* 2 lbs steamer clams
* 1 crab
* 1/2 lb raw shrimp
For the stock, saute onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.
Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.
Oregon Shrimp Cakes from the Oregon Trawl Commission
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1 lb Oregon Shrimp, well drained 2 Tablespoons Lemon juice 3 Cups Bread Crumbs (Panko) 2 Tablespoons Parsley, finely minced 1/2 Cups Green Onion, finely minced 1 Tablespoon Blackened seasoning 1/2 Cup Red bell pepper, finely minced 2 Teaspoons Sugar 1/2 Cup Mayonnaise 1 Large Egg Canola oil for frying
Divide bread crumbs into two equal portions. Combine half of the bread crumbs with the other remaining ingredients and mix gently. Cover and refrigerate shrimp mixture. Allow mixture to rest for at least 30 minutes.
Using butter or oil, coat inside of 1/3 cup measure. Fill the measuring cup with bread crumbs. Empty out excess. Firmly pack cup with shrimp mixture level with top. Gently tap upside down on the measuring cup to remove shrimp mixture. Gently coat shrimp cake with breading.
Coat sauté pan with 1/4 inch canola oil over medium heat. When oil is hot, add shrimp cakes and cook until golden on each side. Turn only once. Serve with Creole Tatar Sauce.
Oregon Albacore Commission recipes
Grilled 'Troll-Caught' Albacore Sandwich with Red Peppers
Printable version, http://www.oregonalbacore.org/Sandwredpepprint.htm
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1-1/3 pounds skinless Pacific Albacore, cut into ¾ inch thick loin cuts
2 tablespoons + 2 teaspoons olive oil
6 tablespoons lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
½ teaspoon oregano, crushed
dash of cayenne
*Sautéed Red Peppers
2 French rolls, split lengthwise
¼ cup chopped basil
Rinse Albacore with cold water; pat dry with paper towels. Set aside. Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate Albacore in one-half of the vinaigrette for 30 minutes, turning once. While fish is marinating make Sautéed Red Peppers (see recipe below). Drain Albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat. Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette. Make four open-faced sandwiches by topping with Albacore, Sautéed Red Peppers and fresh basil. Serve immediately.
Makes 4 servings.
*Sautéed Red Peppers
1 red pepper, roasted, peeled and cut into ½ inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings
In non-stick pan, sauté garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.
Light Pasta Salad with Smoked Albacore
Printable version , http://www.oregonalbacore.org/ltpastaprnt.htm
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¾ pound smoked Pacific Albacore
8 ounces dry rotini (corkscrew-shaped pasta, or pasta of choice)
½ cup julienned sweet red pepper
½ cup julienned blanched green beans
1/3 cup thinly sliced red onion
Dressing:
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fresh chopped parsley
1-1 ½ teaspoons grated lime peel
1 tablespoon salt-reduced soy sauce
1-1 ½ teaspoons minced garlic
½ teaspoon dried dill weed OR 1-1 ½ teaspoons minced fresh dill weed
Break smoked Albacore into small bite-size pieces; set aside. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, smoked Albacore, and dressing. If possible, allow salad to stand for several hours, or overnight, in the refrigerator to allow flavors to meld together. Serve cold.
Makes 4 servings.
Farfalle al Salmone con Whisky
1/2 teas fresh garlic, chopped
1/8 cup butter, melted
1/4 teas salt
1/4 teas fresh ground pepper
6 oz. fresh salmon cut into 1” cubes
1 teas crushed red pepper
pinch paprika,
2 oz. Scotch whiskey
4 oz. smoked salmon crumbled
1/2 cup tomatoes, diced
1 cup heavy whipping cream
1/4 cup Parmesan cheese, freshly grated
1/2 pound farfalle (bow-tie) pasta
2 teas fresh parsley, chopped
Cook pasta as directed. Meanwhile, saute garlic in butter just until golden brown, adding salt and pepper. Add fresh salmon, red peppers and paprika. Add whiskey (be very careful, whiskey is highly flammable). Add smoked salmon, tomatoes, and cream. Reduce sauce until it thickens, add parsley. Toss with pasta and freshly-grated Parmesan. Garnish with a sprinkle of chopped of parsley.