Seafood Recipies

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Alaska Pollock with Black Bean Compote

• (4 to 6-ounce) pollock fillets
• 4 teaspoons olive oil, divided use
• 1 onion, peeled and chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (15-ounce) black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 can (4-ounce) diced green chilies
• 2 tablespoons fresh lime juice

1. Season pollock fillets to taste with salt and pepper.
2. In large, heavy or non-stick skillet, heat 3 teaspoons oil over medium-high heat. Cook pollock in oil about 2 minutes per side or until fish just flakes when tested with a fork. Remove from skillet; keep warm.
3. In same skillet, add remaining olive oil and cook onion and garlic over medium heat until soft. Stir in cumin, cook 1 minute. Add beans, tomatoes and chiles. Cover and cook over low heat 10 minutes. Stir in lime juice and season to taste.
4. Serve pollock over black bean compote with mini-corn muffins and fruit salad, if desired.
   Makes 4 servings.

Banana Fish

• 1/4 cup all-purpose flour
• 2 teaspoons curry powder
• 1/4 teaspoon soy sauce
• 4 bananas
• 1 pound cod
• 1 tablespoon vegetable oil
• 3 celery ribs, sliced
• 4 tablespoons butter
• 2 tablespoons lemon juice

1. Mix together flour, curry, soy sauce; pour over halved bananas and cod and toss to coat evenly; set aside.
2. Heat oil in a skillet. Stir-fry sliced celery ribs; set aside.
3. Add butter to the skillet and saute the bananas until golden brown, about 1 minute on each side. Sprinkle the bananas with lemon juice; place on a serving dish.
4. Saute the fish in the oil/butter mix until the fish flakes easily with a fork, about 3 minutes on each side. Sprinkle with lemon juice. Place on the serving dish with the bananas and spoon the celery on top.
   Makes 4 servings.

Beer-Poached Halibut

• 1 (12-ounce) bottle pale beer
• 1 cup fish stock
• 1/2 cup diced peeled carrot
• 1/2 cup chopped celery
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (6-ounce) halibut steaks
• 1/2 cup minced peeled red onion
• 6 tablespoons unsalted butter

1. In a wide, low saucepan large enough to hold halibut in one layer, combine beer, fish stock, carrot, celery, bay leaves, peppercorns, salt and pepper. Bring to a boil over high heat and add halibut. Cover, reduce heat to low, and let simmer 1 minute. Remove from heat.
2. To make sauce, remove 1 cup of strained poaching liquid to a small saucepan. Re-cover fish and allow to finish cooking off the heat for 5 to 10 minutes, depending on the thickness of the steaks. Flesh should be opaque and flake easily with a fork.
3. Meanwhile, place the saucepan over high heat and bring to a boil. Reduce heat to medium and cook, uncovered, until reduced by two thirds and liquid starts to thicken. Add onion. Remove from heat and whisk in butter. Using a slotted spoon, remove halibut from poaching liquid, draining well, and arrange on a platter. Serve immediately with sauce on the side.
   Makes 4 servings.

Alaska Crab Legs With Dipping Sauce

• 3 to 4 pounds King, Snow or Dungeness crab legs, cooked
• 2 tablespoons olive oil

Butter Sauce:

• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• 3/4 teaspoon garlic salt
• 1/2 teaspoon dill weed
• 1/8 teaspoon white pepper

Red Sauce:

• 1/2 cup bottled chili sauce
• 1 teaspoon prepared horseradish
• 1 teaspoon rice vinegar

Verde Sauce:

• 1 medium avacado, peeled, pitted and mashed
• 1/3 cup low-fat sour cream
• 2 teaspoons cumin
• 2 teaspoons lime juice
• 1/4 teaspoon hot pepper sauce

1. Fill a large sauté or fry pan with water to ½-inch depth; add crab legs and bring to a boil. Reduce heat, cover and simmer for 4 minutes. Drain and serve with your choice of dipping sauces.
2. To assemble dipping sauces, combine ingredients for desired sauce in a small bowl and blend well.
   Makes 4 servings.

Broiled Shrimp with Garlic Butter

• 2 pounds shrimp
• 1/4 pound butter
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1 tablespoon minced garlic clove
• 1/4 teaspoon pepper
• 4 tablespoons flat-leaf parsley

1. Shell shrimp, but do not remove the tails. Split down the back and devein. Wash under cold water and dry.
2. Preheat the broiler.
3. In a broiler pan, melt butter, then add olive oil, lemon juice, chopped green onions, chopped garlic clove, and pepper. Add the shrimp and broil 3 to 4-inches from the heat for 5 minutes. Turn shrimp, broil 5 minutes on the other side.
4. Serve on a platter with parsley and the strained juices from the broiler pan.
   Makes 6 servings.

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