RECIPES

 

Recipe by many local fishermen	Poor Man's Lobster (also called "Half & Half")   3 quart water   ½ Cup salt   ½ Cup sugar   4 pounds of halibut  cut into 1" squares   Butter   Lemon Bring water, salt and sugar to boil. Dump in the halibut. Let it boil until it floats.   Remove halibut from water and place on foil lined broiler pan or cookie sheet. Broil for 3- to 4- inches from heat for 3 minutes.   Melt butter with squeeze of lemon.   Serve. Dip your "lobster" into butter & gobble up!
Recipe by www.myrecipes.com	Pesto Halibut Kebabs   1 ½  pounds  halibut, cut into 1-inch chunks   1  large red bell pepper, cut into 1-inch chunks   3  tablespoons prepared basil pesto   2  tablespoons white wine vinegar   ½  teaspoon salt   Cooking spray Preparation Preheat broiler.   Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.   Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray.   Broil for 8 minutes or until desired degree of doneness, turning once.
Recipe by www.laylita.com	Grilled Ling Cod with Seafood Sauce   2 lbs of ling cod filets   ½ lb of raw shrimp, peeled and de-veined (optional - you can buy fresh shrimp from the Prawn Shack on Float 7)   ½ lb of calamari, cut in small pieces (optional)   ½ lb of small bay scallops (optional)   2 tbs butter   2 tbs minced white onion   6 garlic cloves, minced   ¼ cup white wine   ½ cup cream   Salt and pepper   Garnish – Chopped parsley and a slice of lime Season the fish with salt and pepper and heat the grill. Grill the fish right as the sauce is finishing as they should both be served warm. Melt the butter in a large saucepan on medium heat, add the minced garlic and onion, cook for about 2 minutes. Stir in the shrimp and cook for another 2 minutes. Add the white wine and cook for another 2 minutes. Add the cream and cook until the shrimp are almost done. Add the calamari and scallops, cook for 1-2 minutes at the most and remove from heat. Serve the sauce on the side or on top of the grilled fish, sprinkle with chopped parsley. Serve with a slice of lime, fingerling potatoes, steamed vegetables and bread to soak up any leftover sauce. Yum!
Recipe submitted by Bob & Jan Segebrecht	Western Cedar Plank Salmon Recipe  1 fillet of fresh salmon (about ½ LB for each serving)   1 cedar plank (no more than 1/2 inch thick) Soak cedar plank thoroughly to prevent burning. Place the salmon on the plank skin side down and season to taste (garlic salt, dill weed, and black pepper work well). Place the plank with the salmon on a covered grill on low. You want the plank to smolder on the bottom and create smoke but not to flame up. The cover will retain the smoke and also prevent flame-up.   It will take 30 - 45 minutes for a good size fillet of salmon.   The plank will get hot enough to cook the salmon through. You do not need to turn the salmon. Enjoy the natural smoky flavors!