Alaskan Recipes

Those are some generous neighbors indeed!!

My favorite for halibut is just to keep it simple, let the fish be the star. A little butter or olive oil, some salt and pepper to taste and grill it until just slightly under done. I usually wrap it up in foil just to keep all the juices in, also makes clean up easier.

I had one for crab stuffed with a hollandaise sauce too but I don't remember all the specifics. I'll see if I can dig it up.

Enjoy!!

 

That is good advice.

I would set your grill up on a low-medium setting, put some lemon juice on the halibut and cook it with the skin side down. When the fish meat begins to flake off, I would eat it then. Cook the fish after the rest of the meal is ready to go so that you take it from the grill to the plate and eat it.

You'd better enjoy those salmon steaks though. I'm getting to the point where I only like salmon raw, but I think that if you quickly sear the salmon that would probably be the best if you prefer it cooked.

I don't know about the moose, but I've had elk several times and we liked to make meat loaf and some baked potatoes. Maybe you could make a shepherd's pie or something of that nature.

 

I can't remember what I did with that crab stuffed recipe.

For the smoked salmon, I like to stuff jalapenos with it. I mix the salmon with some cream cheese, mayo, and grated cheese (cheddar or monterey jack). Season with pepper and a little onion and garlic powder. Buy the canned jalapenos, split them, clean the seeds out, and stuff with the salmon mix. Sit back and enjoy with a nice cold beer. More of an appetizer than a meal, but they're good.

 

There isn't much that you can do to make fish of any sort taste awesome; it's all in the topping. (aside from the quality of the fish)

For the sauce (spread), one of the main ingredients is the mayo. You can make your own mayo or use Best Foods. Other brands are too bitter. The other ingredient is ONION, finely chopped. Dill or capers if you want, but I prefer a simple Mayo + Onion + Dill + Pepper (small amount) mix. Go heavy on the chopped onions add in the mayo and dill to taste, don't forget the pepper, but not too much. I don't use measurements but there should be a lot of chopped onion bathing in your mix, and it should present itself as a topping, not a sauce.

As for the fish itself, simple prep works the best. I prefer steaks, but fillets work out well. What I do is take a large shallow bowl and fill in olive oil then I add in chopped garlic and let it sit there and stew for half a day at room temp. 4-6 hours. Put in enough to coat all the fish you have. This part is really important. You have to let the garlic oil get it on with the olive oil for at least 4 hours at room temp. And it doesn't take a lot of garlic....generally 1 clove to make it all happen.

Then you just dip your steaks or fillets in the olive oil/garlic mix and toss on the grille or in the oven. Serve on top of steamed white rice and the topping and you've got a winner....maybe blanched carrots or asparagus as a side.

 

For the Halibut- soak filets in milk overnight. Mix a very small amount of panko style bread crumbs with crushed macadamia nuts. Take the halibut our of the milk and pat dry. Warm some honey in the microwave, brush the top of the halibut with the honey, then dredge the top only of the halibut in the panko/nut mixture. Oven bake...375 degrees, to your liking of doneness. Ideally, depending upon the size of the filet 10-15 minutes. Serve with a side of julliened papaya and scallions.

 

Just be careful with the jalapenos, if you share them people will always want you to make more!! You can also make them with just about anything you want. One of my other favorites is the same recipe but with shrimp. Crab or even tuna works well too.