Here are recipes for expert cooking of our world famous fresh seafood. You will find recipes for baking, poaching, grilling and sautéing our prawns, shrimp, salmon, halibut, tuna, mussles, oysters, swordfish, scallops, and more.
Quickly sauté peppers and onions in olive oil; drain and cool.
Trim fat and dark flesh from skin side of fillet. Carefully butterfly fillet, cover in plastic wrap and gently pound.
Place the salmon skin side up on a piece of rectangular plastic wrap that extends 3 in beyond each end.
Season the fish with salt and pepper and sprinkle cilantro over it. Distribute cooled onions and peppers, leaving a 2 in edge of salmon uncovered around edges.
Roll the salmon so it makes a pinwheel appearance in the center and firmly tie knots in each end of the plastic.
Tightly roll salmon in aluminum foil, twisting ends to form a cylinder shape.
Poach or steam the fish until internal temp reaches 110 degrees. Remove from poaching liquid and chill.
To serve, unwrap the chilled salmon and slice into portions.
Yield: 5 servings
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules.
Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Thaw fish. Preheat broiler. Place in a single layer on a greased, unheated rack of broiler pan or in a greased baking pan. Brush with half of the melted butter; sprinkle with 1 teaspoon salt and dash pepper.
Broil fish 4 inches from heat 5 to 8 minutes; turn. Brush with remaining melted butter. Broil 5 to 8 minutes longer or till fish flakes easily with a fork.
In a saucepan cook onion and garlic in 1 tablespoon butter till tender. Stir flour into sour cream; stir in broth. Add to saucepan. Cook and stir till bubbly. Drain mushrooms. Stir mushrooms and sherry into sauce; heat through.
Serve sauce over fish.
Yield: 6 Servings
Season fillets with salt and pepper.
Heat a sauté pan and add oil.
Sauté the halibut, turning once. Remove and put in warm place.
In same pan, sauté onions and garlic for 1 min. add peppers and sauté for 1-2 min.
Add crushed tomatoes, olives, and thyme: sauté briefly.
Add lemon juice and fish stock and heat up.
Add halibut to reheat and serve.