A fish bonanza!

[LakeMartinGal]

A friend of mine, who lives in Alaska half the year, was cleaning out her freezer for this year's trip, and gave me 4 wild-caught salmon filets (they are the reddest I've seen) and the biggest piece of halibut I've ever seen!

Any great recipes/tips out there?:)

[Canice]

Well isn't that nice!
I'm going to make this (http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx) scallion and black bean sauce tonight - for halibut, not tilapia.

[LakeMartinGal]

Well isn't that nice!
I'm going to make this (http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx) scallion and black bean sauce tonight - for halibut, not tilapia.That recipe sounds pretty spicy... is it? I'll run it by DH, and see if he'd like it!:)

[sfarler]

Here is my favorite salmon recipe. I fix it on the grill. My sister requests this salmon every time she comes to visit.

Pineapple Teriyaki Salmon

For a delicious salmon dinner, check out this Asian-inspired salmon recipe featuring a glaze made from pineapple juice, brown sugar, soy sauce, and orange zest. Find more dishes like this in our complete fish recipe collection.

Yield: 4 servings (serving size: 1 salmon fillet)

2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 (6-ounce) can pineapple juice
1/2 teaspoon salt, divided
2 teaspoons canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
Grated orange rind (optional)

Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

CALORIES 339 (41% from fat); FAT 15.4g (sat 3.3g,mono 7g,poly 3.9g); IRON 1mg; CHOLESTEROL 87mg; CALCIUM 34mg; CARBOHYDRATE 11.2g; SODIUM 644mg; PROTEIN 36.8g; FIBER 0.2g

Cooking Light, MAY 2006

BTW, how lucky you are!

[Canice]

That recipe sounds pretty spicy... is it? I'll run it by DH, and see if he'd like it!:)

Well, it's such a personal taste: to me 1 tbsp for four servings is good, but it's just drizzled over top, so each person can add to taste.

[Anne]

For the salmon, blackened red fish works well, my dh grills it with a mix of olive oil, lemon, dill, brown sugar, and tamari - but never measures so I can't provide those important details, coconut shrimp recipes work well for small strips of salmon, subbing salmon for clams in chowder is good, and tamari-lime marinated kabobs with pineapple, onion, and bell pepper are good.

For halibut - Mexican fish tacos, or baked with onions, sour cream, mayo, or kebabs where the fish is marinated in tamari-lime, or curry, or cubed and cooked with bell pepper, mushrooms, green onions, strained yoghurt, tons of lemon thyme, white wine, served over ww noodles.

I don't have any of the recipes here but if anything catches your interset I can look it up and post it.

[wallycat]

LUCKY gal!! And lucky neighbor, getting to go to Alaska to fish!!

I love the Pastrami-seasoned salmon and I love simple garlic/salt/pepper with olive oil. That one, the simplest, is actually DH's favorite because the flavor of the fish really shines.

I've also made a "paste" of garlic, mayo, mustard, salt/pepper and smeared any fish with that and broiled it.

I have used miso in a variety of ways, but I never like sweet stuff on my savory meals so I always tweak anything with a lot of sweetener in it.

ENJOY!!

[LakeMartinGal]

Thanks for all the ideas! And keep them coming! I don't do fish very often, and usually just bake it in foil, with herbs and spices, but I felt like these special pieces of fish needed a little something extra!;)

[Vinca]

With such nice fish I would try to keep it simple. Here’s an idea for the salmon I always wanted to try. Looks like the reviews are excellent. I may be looking for some nice salmon this week for myself.

CEDAR PLANK SALMON (http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/cedar-plank-salmon-recipe/index.html)

Halibut is also one of my favorites. No ideas come to mind yet.
Please report back and let us know how much you enjoyed your fish.

[Mary Ann]

I'll second Vinca's recommendation. I posted a review here (http://community.cookinglight.com/showthread.php?t=108763&highlight=cedar+plank*+salmon).

[amyvn]

I would also do a simple cedar plank preparation for the salmon.

We love these fish tacos from culinate.com:

http://www.culinate.com/search/q,vt=top,q=fish+tacos/2184 (http://www.culinate.com/search/q,vt=top,q=fish+tacos/2184)

Amy

[LakeMartinGal]

Thank you, MaryAnn, Vinca and Amvyn! That is exactly the kind of recipe I was looking for, and I already have a cedar plank!:D