Seafood Recipes | ParkRecord.com

Seafood Recipes

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Clint Gebhard of Deep Blue Sea cuts into a halibut.

The recipes shown here are used with permission form Wild Alaska Seafoods and Blind Dog Grill. More recipes instructions can be found on their websites. http://www.wildalaskaseafoods.net and http://www.blinddoggrill.com.

Blind Dog recipe 1

Eastern Shore Crab Dip recipe

1 lb blue crab

1 lb cream cheese

¾ cup white wine, chardonnay

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1 yellow onion, minced

1 tablespoon butter

Tabasco

Worcestershire

Salt and white pepper

Sauté onion in butter. Add cream cheese and stir until melted. Add wine and mix well. Fold in crab. Season with salt, pepper and Tabasco.

Serve warm with crackers.

Blind Dog Recipe 2

Lobster Bisque recipe

6 whole live lobster

1 bunch of celery

3 large carrots

2 whole onion

1 bunch of thyme

1 head of garlic cut in half

½ lb unsalted butter

¼ cup all purpose flour

2 tablespoons tomato paste

1 cup white wine

½ cup cognac

*8-10 cups of lobster stock

Heavy cream

Salt and white pepper

Chopped chives

Crème fraiche

Place chopped celery, carrots and onion in 12 quarts of water.

Add thyme and garlic.

Bring water to a boil.

Add lobsters and return to a boil, cook for 12 minutes.

Remove lobsters and cool. Pull meat out of the shells and return shells to stock.

Reduce stock for an hour and a half.

Strain stock.

Chop lobster meat.

Melt butter in a large soup pot.

Add ¼ cup flour and make a roux.

Whisk in 2 tablespoons of tomato paste.

Add wine and cognac.

Whisk until smooth and starts to bubble and thicken.

Once it starts to thicken, gradually add the strained lobster stock.

You may have to play with this. It all depends on the strength of the stock.

Strain the soup. It should be silky smooth.

Add lobster pieces and garnish with chopped chives and crème fraiche.

Blind Dog recipe 3

Jumbo Shrimp in Caper Lemon Compound Butter with Toasted Focaccia

Lemon and Parsley Garnish

4 people, 8 shrimp per person

Ingredients:

2 lb U16/20 shrimp, peeled and deveined

Compound butter

¼ cup white wine

1 loaf of bread, sliced

2 tablespoons olive oil

Sea salt

Cracked black pepper

**Garlic may be rubbed on the bread for more flavor.

Compound butter:

1 large piece of parchment paper or wax paper

½ pound butter, softened

3 tablespoon capers

3 tablespoons shallots, chopped

3 cloves garlic, minced

3 tablespoons parsley, chopped

Sea salt, to taste

Cracked black pepper, to taste

Tobasco, to taste

1 teaspoon Worcestershire

In a mixer with the paddle attachment combine all ingredients for butter and mix until well incorporated. Scrape onto wax paper. Form into a square or log. Wrap tightly and freeze.

Lightly toss focaccia in olive oil, salt and pepper. Place on a sheet pan and bake at 400 until golden brown, flipping to ensure the bread is crispy on both sides.

In a large sauté pan slowly melt butter. Raise the temp when the butter begins to sizzle and add shrimp. Toss to coat the shrimp. Remove the pan from the heat and add white wine. Place the pan back on the heat and cook until the wine starts to reduce and the shrimp is opaque. Serve the shrimp in a large bowl with the sauce. Use focaccia to dip into the sauce.

This recipe appeared in Utah Home and Gardens as well as Good Things Utah, Channel 4.

Wild Alaska Seafood Recipe1

Herbed Whole Alaska Salmon on the Grill

Prep time: 15 minutes. Cook time: 55 minutes. Servings: 8 to 10

1 whole Alaska Salmon or salmon roast, fresh, thawed, or frozen 4 sheets heavy duty aluminum foil, sized 6 inches larger than length of salmon 1 large onion, sliced or 2 leeks, separated into leaves

1 lemon or lime, halved

1 tablespoon favorite seasoning (Italian, Mexican, Cajun, lemon pepper, etc.)

1-1/2 cups coarsely chopped fresh favorite herbs (basil, cilantro, oregano, dill, savory, rosemary, etc.)

*Rinse any ice glaze from frozen Alaska Salmon under cold water, pat dry with paper towels.

*Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Spray-coat top layer with nonstick cooking spray.

*Lay half of onions or leeks lengthwise across center of foil.

*Place salmon over onions; squeeze lemon or lime on both sides of fish.

*Sprinkle dry seasoning onto salmon. Place fresh herbs over, under and (if fish is not frozen) into the belly cavity.

*Lay out remaining 2 sheets of foil, double thickness. Spray-coat top layer, then place coated side facedown onto herbs and salmon. Roll up, crimp and seal all sides to form packet.

*Cook frozen salmon over medium-hot grill (450 degrees F.), 5 to 6 inches from heat, for 50 to 60 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.

*Cook fresh or thawed salmon over medium grill (400 degrees F.), 5 to 6 inches from heat, for 45 to 55 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.

*Suggested flavor combinations: Mexican: lime, cilantro, onion, Mexican seasoning.

Mediterranean: lemon, oregano, basil, Italian seasoning.

Continental: lemon, dill, leeks, lemon-pepper seasoning.

Cajun:lemon, onion, celery salt, Cajun seasoning.

**Nutrients per serving: 442 calories, 14g total fat, 3g saturated fat, 29% calories from fat, 261mg cholesterol, 72g protein, 4g carbohydrate, 1g fiber, 332mg sodium, 90mg calcium and 2.3g omega-3 fatty acids.

Wild Alaska Seafood Recipe 2

Southwest Grilled Alaska Salmon with Fruit Salsa

Prep Time: 25 minutes.Cook Time: 12 minutes. Servings: 4.

Fruit Salsa 1 lb. frozen or refrigerated mango chunks or peaches, diced 4 kiwi fruit, peeled and diced 1/3 cup red onion, finely diced 1/4 cup cilantro, chopped coarse or 1 tablespoon dried cilantro 1/4 cup fresh lime juice 1 teaspoon peanut or extra virgin olive oil

Grilled Salmon 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon celery seed 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 teaspoons fresh lime juice 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil

*Prepare salsa: Thaw mango chunks at low setting in microwave, 4 to 5 minutes. Dice mango and add to bowl. Stir in remaining salsa ingredients; set aside.

*Prepare salmon: Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Measure salt, cumin, celery, garlic, and cayenne into a small bowl; mix in lime juice and oil. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. While pan heats, brush half of spice mixture onto one side of the salmon portions. Place salmon in heated skillet, seasoned side down. Cook, uncovered, about 3 to 4 minutes, until well grill- marked. Shake pan occasionally to keep fish from sticking.

*Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve hot with fruit salsa.

**Nutrients per serving: 392 calories, 13g total fat, 3g saturated fat, 30% calories from fat, 126mg cholesterol, 36g protein, 34g carbohydrate, 5g fiber, 238mg sodium, 58mg calcium and 1.2g omega-3 fatty acids.

Wild Alaska Seafood Recipe 3

Grilled Alaska Salmon Salad with Vinaigrette

Prep Time: 30 minutes. Cook Time: 12 minutes. Servings: 4

Dressing

1/3 cup extra virgin olive oil

1/4 cup tarragon vinegar

1 tablespoon Dijon-style mustard

1 clove garlic, pressed

Salad

1 large apple, cored and chopped

1 ripe avocado, peeled and chopped

1 Tablespoon lemon juice

1 package (10 oz.) prepared salad greens

1 navel orange, peeled, seeded, and chopped

1/4 medium red onion, sliced very thin

1/3 cup slivered almonds

1/3 cup raisins

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

2 teaspoons olive, canola, peanut or grapeseed oil

Salt and pepper

*Mix dressing ingredients in small bowl; set aside. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.

*Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until well grill-marked. Shake pan occasionally to keep fish from sticking.

*Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

*Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.

**Nutrients per serving: 640 calories, 41g total fat, 6g saturated fat, 57% calories from fat, 126mg cholesterol, 40g protein, 30g carbohydrate, 8g fiber, 209mg sodium, 118mg calcium and 1.4g omega-3 fatty acids.

Wild Alaska Seafood recipe 4

North African-Style Grilled Alaska Salmon

Prep Time: 15 minutes. Cook Time: 10 minutes. Servings: 4

1 can (4 oz.) sliced ripe olives, drained 3/4 cup low-fat plain yogurt 1/2 cup chopped parsley 1/4 cup chopped cilantro 3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon minced garlic 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1-1/2 tablespoons olive, canola, peanut or grapeseed oil 1 teaspoon lemon pepper seasoning 2 Tablespoons slivered red onion

*Reserve 2 tablespoons olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt, and pepper flakes; set aside.

*Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

*Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

*To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.

**Nutrients per serving: 333 calories, 18.5g total fat, 3g saturated fat, 50% calories from fat, 108mg cholesterol, 32g protein, 9.5g carbohydrate, 2g fiber, 810mg sodium, 156mg calcium and 1g omega-3 fatty acids.

Wild Alaska Seafood recipe 5

Mediterranean Rub Alaska Salmon

Prep Time: 15 minutes. Cook Time: 15 minutes. Servings: 4

1/4 cup finely chopped fresh rosemary 3 Tablespoons minced fresh garlic 1 teaspoon kosher or sea salt 1/2 teaspoon pepper blend seasoning 1 Tablespoon olive oil 4 Alaska salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen Canola oil or nonstick cooking spray 1 lemon, cut in wedges

*In a small bowl, blend rosemary, garlic, salt, and pepper. Stir in 1 tablespoon olive oil to make a thick paste.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Press rub mixture firmly onto cut sides of each steak/fillet (not skin); let salmon rest 5 minutes before cooking.

*Heat grill or broiler/oven to medium-high heat. Brush grill surface with canola oil or coat broiling pan with cooking spray. Grill or broil 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish, turning once during cooking. Cook just until fish is opaque throughout. Serve with lemon wedges.

**Nutrients per serving: 212 calories, 9g total fat, 2g saturated fat, 39% calories from fat, 105mg cholesterol, 29g protein, 3g carbohydrate, .5g fiber, 683mg sodium, 34mg calcium and 1g omega-3 fatty acids.

Wild Alaska Seafood recipe6

Sesame Ginger Alaska Salmon

Prep tme: 15 minutes. Cook time: 15 minutes. Servings: 4

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

5 green onions, cut into 2 inch shreds, reserving 1/4 cup shreds

1/3 cup chopped fresh cilantro or 1-1/2 tablespoons dried cilantro

1 lemon, cut into 8 thin slices

2 tablespoons dark sesame oil

2 tablespoons minced and packed ginger

1/3 cup sake or dry sherry

1/4 cup light soy sauce

*Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.

*Preheat broiler. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.

*Layer onions and cilantro in 4 equal stacks (the size of the salmon portions) on baking sheet. Top each serving with 2 lemon slices. Stir together sesame oil and ginger; spoon about 1 teaspoon of mixture over each pair of lemon slices. Top with salmon portions. Add sake and soy sauce to remaining oil mixture; blend. Spoon over salmon portions. (Note: For best results with frozen fish, cook salmon 4 minutes before seasoning with sake/soy mixture.)

*Broil 4-5 inches from heating element until salmon is nicely browned, about 8 minutes for frozen portions OR 6 minutes for fresh/thawed fish. Turn off broiler; set oven to 375_F. Cook an additional 7 to 8 minutes for frozen salmon or 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve garnished with reserved green onions.

**Nutrients per serving: 382 calories, 16g total fat, 3g saturated fat, 37% calories from fat, 168mg cholesterol, 48g protein, 7g carbohydrate, 2g fiber, 1031mg sodium, 102mg calcium and 1.5g omega-3 fatty acids.

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