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Black Cod/Sablefish Marinade

1/3 cup soy sauce

1/4 cup hoisin sauce

1 tablespoon chili garlic sauce

2 tablespoons lemon juice

1 tablespoon grated fresh ginger root

2 cloves garlic, pressed

2 tablespoons olive oil

2 pounds fresh cod

 

Pat the black cod filet dry, then salt & pepper the flesh side.

Place in marinade for at least 1 hour or up to 12 hours.

To cook, heat up BBQ, cast iron, or other pan to medium-high heat. Place fish, flesh side down, for 1-2 minutes to sear/ caramelize the flesh.

Flip over so that the fish is skin side down and reduce heat. If cooking in a pan, pour marinade into the pan and let the fish simmer until cooked through. On the BBQ simply brush with marinade as needed.

Black cod is naturally rich and it is hard to over cook. You will see it begin to flake apart when it's ready to be removed from heat.

Top with cut green onions or toasted sesame seeds and serve on rice.

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Sweet Chili Crab Cakes

2 pounds cooked crab meat

1/2 cup chopped green onion

1/2 cup fresh cilantro (plus some for garnish)

2 tablespoons sweet chili sauce

2 teaspoons sea salt

2 tablespoons lime juice

1 teaspoon fresh grated ginger root

1 teaspoon sriracha

1 cup Panko, plus 1-2 cups+ for coating

1-2 eggs

Coconut oil

 

Pick your cooked crab and make sure there are no shell pieces left behind. 

In a large bowl add crab, green onion, cilantro, sweet chili sauce, salt, lime juice, ginger, sriracha, 1 cup panko and mix until well blended.

Next prepare a shallow bowl with one or two beaten eggs, and a plate with the additional Panko.  You will form your crab mix into cakes approx 2-3 inches in diameter.  Dip each crab cake first into the egg then roll in Panko to coat either side.  Lay each cake on a baking sheet.  When all the cakes have been formed, put the baking sheet in the freezer for at least 20 min.

To cook your crab cakes, heat some coconut oil in a large skillet over medium heat.  Add the crab cakes and pan fry about 3 minutes per side until golden brown.  To serve, plate and top with sweet chili sauce and cilantro garnish...enjoy!

**This recipe was adapted from our all time favorite cookbook, "The Fishes & Dishes Cookbook" Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen

Oysters Rockefeller

4 tablespoons unsalted butter

2 shallots, minced

4 oz. spinach, torn

Juice of 1/2 lemon

1/2 cup freshly grated Romano cheese

1/2 cup breadcrumbs

Salt & pepper, to taste

18 oysters, unshucked

 

Preheat the oven to 450 degrees.  Place the butter in a large skillet and melt it over medium heat.  Add the shallots and cook, stirring occasionally, until they are translucent.  About 3 minutes.  Stir in the spinach and cook until it has wilted, about 2 minutes. 

Remove the pan from heat, stir in the lemon juice and Romano cheese.  Season the mixture with pepper.

Shuck the oysters, keeping them on the half-shell.  Season them with salt, unless they are especially briny, and top with some of the spinach mixture and add breadcrumbs.

Place the oysters, face up, in a cast-iron skillet, place them in the oven and bake for 6-8 minutes. 

Remove the oysters from the oven and enjoy!

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Teriyaki Glazed Sablefish Tips

1 pound sablefish tips

2 scallions, diced

1/3 cup soy sauce

1/4 cup mirin

1/3 cup sake

2 tablespoons honey or brown sugar

2-4 garlic cloves, minced

1-2 tablespoons fresh ginger, minced

2 tablespoons orange zest

1 tablespoon red chili flakes or Sriracha (optional)

 

- In a medium bowl, whisk together all ingredients until well combined.

- Rinse thawed black cod tips with cold water & pat dry.

- Place the fish in a large shallow bowl or ziplock bag.

- Pour the marinade over fish. Cover the dish and refrigerate for 1 hour to 24 hours. We usually marinade our black cod tips for at least a few hours.

- Bake black cod tips at 400 for about 15-20 minutes, until the fish is thoroughly cooked through & it easily flakes apart with a fork. Finishing with a quick broil is a nice way to brown the fish.

OR

- BBQ for 15-20 minutes, until a light char is reached on both sides of the tips, and they easily flake apart.

 

Black cod tips are best when thoroughly cooked. Because of the high oil content, you don't need to worry about drying out this fish during the cooking process.

**Recipe from Fish & Family Seafoods, an inspiring sustainable Alaskan fishing family.  Check out what they're up to at:

Honey Garlic Salmon Baked in Foil

1 pound (450g) salmon fillet

1/2 cup (125ml) honey

4 cloves garlic, minced or crushed through a garlic press

1/2 cup whole-grain Dijon mustard

Juice of 1/2 lemon

1 tablespoon olive oil

1/4 teaspoon red pepper flakes

1/4 teaspoon Cayenne pepper

1/2 teaspoon paprika

Coarse salt and black pepper

1 tablespoon chopped cilantro, for garnish

1 lemon, sliced, for garnish

 

1. To make the baked honey garlic salmon: Position a rack in the middle of your oven. Preheat oven to 400°F (200°C). Line a baking sheet with a large piece of foil to fold over and seal to create a packet.

2. In a bowl, combine honey, mustard, lemon juice, garlic, oil, paprika, red pepper flakes, Cayenne pepper and a pinch of salt. Stir to combine and set aside.

3. Place the salmon onto the lined baking sheet. Pour the honey mustard mixture over the salmon, and spread evenly over the fish. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the sauce does not leak.

4. Bake salmon in foil until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. Carefully open the foil, and broil under the broiler for 2-3 minutes on medium heat to caramelize the top of salmon. Garnish the baked honey garlic salmon with cilantro and serve immediately with lemon slices. Enjoy!

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Halibut Picatta

1 pound halibut

½ cup potato starch or flour

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ teaspoon sweet paprika

2 tablespoons extra virgin olive oil

4 tablespoons butter

¼ cup chicken broth or water

½ cup dry white wine

3 tablespoons lemon juice

3 tablespoons capers

 

Chopped fresh Italian parsley, for garnish

Rinse halibut and pat dry. In a shallow bowl, put the potato starch and season it with the salt, pepper, and paprika.

Dredge halibut in the potato starch mixture.

In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until the butter has melted and is starting to bubble. Add halibut and cook for about 5 minutes per side or until golden brown. Remove halibut from the pan and keep warm.

 

Add the chicken broth and the wine to the pan, and bring to a boil. Scrape up any browned bits from the bottom of the pan.

Lower the heat, and simmer until the liquid is slightly reduced, 3 to 4 minutes. Add the lemon juice, capers, and remaining 2 tablespoons of the butter, and stir until the butter has melted.

 

Place some sauce on each plate, and top with the halibut. Sprinkle with the chopped parsley.

MAKES 4 SERVINGS

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