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Pan Seared Halibut in a Lemon Caper Sauce

Pan Seared Halibut in a Lemon Caper Sauce

Recipe by Diane Morrisey

Halibut is a firm, white fish with a mild flavor. This sauce is simple, light, flavorful, and comes together so quickly that it will quickly become a weeknight favorite!

4 portions halibut filet
5 tbls butter, divided
4 tbls olive oil, divided
kosher salt
Freshly cracked black pepper
1 lemon sliced
1 lemon zested and juiced
3 cloves garlic chopped
1/2 cup white wine
3 tbls capers drained
1/4 cup fresh chopped parsley

Season filets with salt and pepper
Place two tbls of butter and the olive oil in a skillet over medium heat.
Swirl around and once the butter starts to slightly brown, add the fish presentation side down. Cook for 4-5 minutes or until it’s got a gorgeous sear then gently flip.
Add the lemon slices to the pan and cook about 3-4 more minutes on the other side. (You want to stop the cooking just before its fully cooks b/c it will continue to cook outside of the pan)

Remove the filets and lemon slices to a platter.

With a paper towel, wipe out all drippings in the pan. Return pan to burner & add 2 more tbls of olive oil. Add the garlic and cook one one minute. Add the wine and cook until it evaporates. Add the lemon juice, capers and parsley and 3 tbls of butter and stir to combine. Check for seasoning.


Add the fish back into the pan along with any accumulated juices. Spoon the sauce over and cook for 30 seconds before removing to a platter.

Grilled Salmon with Chimichurri Sauce and Kohlrabi-Cabbage Slaw

Grilled Salmon with Chimichurri Sauce and Kohlrabi-Cabbage Slaw

Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen.

If you're anything like us, you eat salmon a lot. This recipe is simple enough for a weeknight meal, yet so stunning you'll want to serve it every time you entertain. 
This dish includes three recipes, each featuring only a few ingredients that take minimal time to construct and the flavors blend perfectly. This will quickly become your favorite salmon meal, particularly in August when your freezer is full of Catch 49 salmon and Alaska's farmer's markets are literally overflowing with Alaska grown kohlrabi, cabbage, and fresh herbs.

Chimichurri for Salmon                                                                   Yield: 1.5 cup

1 cup flat leaf parsley, roughly chopped

2 tbl shallot, diced

2 tbl fresh oregano, chopped

1 med. garlic clove, chopped

2 tbl red wine vinegar

1 tsp lime juice

½ cup mild olive oil

½ tsp kosher salt (or more to taste)

Using a food processor (you can also use a regular or immersion blender) place parsley, oregano, shallots and garlic into the processor body. Using the pulse setting, repeatedly pulse for 2-3 seconds (3-4 times, scraping after each pulse)  until the herbs, shallots and garlic have broken down into very small pieces. 

At this point, add the lime juice, red wine vinegar and oil to the herb mixture. Pulse for 3-4 seconds (a couple of times) until you have a loose paste, something resembling a very wet pesto. Add additional salt, if needed. 

Serve Chimichurri on Simple Grilled Salmon Filets.

Store any unused chimichurri in the refrigerator for up to 5 days for maximum flavor/color. The sauce is best served fresh so freezing is not recommended. 

 

Kohlrabi-Cabbage Slaw                                                      Yield: 6 cups

3 cups red cabbage, thinly sliced and rinsed well 

3 cups kohlrabi, peeled and cut into thin matchsticks

¼ cup orange juice

2 tbl seasoned rice wine vinegar

2 tbl cilantro, minced

2 tbl mild flavored oil (canola or mild olive oil)

½ tsp kosher salt

⅛ tsp white pepper

After slicing the red cabbage, rinse it in cold water until the water is clear.  Mix together the cabbage and kohlrabi in a medium bowl. Set aside.

In a small bowl, whisk together the remaining ingredients. Add the dressing to the kohlrabi-cabbage mixture and toss to thoroughly combine. Adjust salt if needed. 

Serve with fresh Grilled Salmon with Chimichurri Sauce.  

 

Simple Grilled Salmon Filets                                                   Yield: 2 portions                 

2 - 8 oz salmon portions

1 tsp olive oil

1 tsp kosher salt

1 tsp black pepper, freshly cracked

Heat your grill (making sure the grates are brushed clean) to medium-high heat, a minimum of 450 degrees.

Lightly oil each salmon filet with ½ tsp of olive oil. Season with ½ tsp kosher salt and ½ tsp of black pepper.

When the grill is hot, place the salmon on the grill meat side down for 4 minutes then carefully rotate the salmon 45 degrees (do not flip yet). Allow it to cook for an additional 3 minutes. This will create beautiful grill marks.  Flip the salmon and cook for an additional 3-5 minutes. Remove from the grill and place on a plate or platter (if using).

Top the salmon filets with 2 tablespoons of Chimichurri Sauce for Salmon.







Rockfish Ceviche

Rockfish Ceviche

Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen

Rockfish Ceviche

Long-time Catch 49 partner and friend, Chef Natalie Janicka of Twisted Spruce Kitchen developed this recipe exclusively for Catch 49 to feauture our Kodiak Jig-Caught Rockfish fillets.

Ceviche is traditionally thought of as a summer dish, but we love it in winter too. For Alaskans, sometimes the best way to feel warm amidst below freezing temps, is a simple tropical-inspired dish like Rockfish Ceviche and perhaps a Margarita (or two!). 

The best Ceviche begins with high-quality frozen seafood that has been impeccably handled throughout the entire supply chain. Catch 49's Jig-Caught Kodiak Rockfish was processed within hours - not days- of being harvested and was processed at Kodiak's premier microprocessor Kodiak Fresh Seafoods, before being shipped to the Catch 49 distribution center. 

 

Rockfish Ceviche                                                    

Yield: 4 cups

6 oz rockfish filet, diced into ¼  inch pieces

1 cup lime juice (fresh squeezed is best, but bottled juice works too)

1 tsp honey

⅛ tsp red pepper flakes

½ cup tomatoes, diced small

½ cup English cucumbers, diced small

¼ cup sweet onion, diced small

2 tbsp cilantro, finely chopped

¼ serrano pepper, minced fine (optional)

1 tsp kosher salt

Tortilla chips for serving

Cut rockfish into small ½ inch cubes. In a glass bowl (or another non-reactive vessel), mix the lime juice, honey and red pepper flakes together until honey has melted slightly. Add rockfish to the lime mixture, stirring to mix thoroughly. Allow the fish to marinate in lime mixture for a minimum of 12 hours. You will know the fish should be ready when the pieces are no longer opaque, but are firm and white throughout.

Once the fish has fully marinated, drain the fish well in a colander, allowing several minutes of draining time since you want none of the remaining marinade. 

Toss the rockfish with the tomatoes, cucumbers, cilantro, onions, salt and serrano (if using). Adjust salt to taste.

Serve with tortilla chips.