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Kodiak Jig Rockfish With Moroccan Oil and Couscous

Kodiak Jig Rockfish With Moroccan Oil and Couscous

Moroccan Oil
Makes 1 cup oil
1 cup grapeseed oil
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1⁄2 teaspoon cinnamon
1⁄2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 teaspoon lemon zest

To a heavy-bottomed pan over medium heat, add the grapeseed oil. When the oil is hot, but not smoking, add the cumin, coriander, paprika, cinnamon, black pepper, and cayenne. Bloom the spices in the oil until fragrant and toasted, about 90 seconds – two minutes. Remove from heat. Stir in the garlic and lemon zest. Strain through a fine mesh sieve. Spoon while hot over fish, chicken, lamb, or roasted vegetables. Store in an airtight container, refrigerated, up to two months.

Couscous
Yields 6 servings
2-3/4 cups chicken broth
1⁄2 teaspoon salt
2 tablespoons olive oil
1/3 cup golden raisins
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon sweet paprika
1⁄2 teaspoon cumin
1-1/2 cups couscous
1/3 cup pomegranate arils (if out of season, use toasted pistachios or pine nuts)
1/3 cup cilantro, chopped

Bring broth, salt, oil, raisins, and spices to a boil in a saucepan over high heat. When broth comes to a boil, remove from heat, pour in the couscous. Give a quick stir and cover promptly. Let sit covered for 5 minutes. Using a fork, fluff couscous to help separate the grains. Fold in most of the pomegranate arils (or nuts) and cilantro, reserving just a little of each for garnish. Season with salt to taste and transfer to a serving dish.

To assemble the plate:

Season the rockfish (or halibut or cod) fillets generously with salt and cook as desired (roasted, steamed, seared, en papillote, etc.) until medium-rare-medium in the center.

Scoop a serving of the prepared couscous onto a plate or into a serving bowl. Top with the fillet. Spoon Moroccan oil liberally over the fish and drizzle over the plate. Sprinkle with remaining pomegranate seeds (or nuts) and cilantro. Serve with a lemon wedge.

Miso Glazed Alaska Sablefish With Asian Cucumber Salad

Miso Glazed Alaska Sablefish With Asian Cucumber Salad

This recipe was developed by sisters Tomi and Kiyo Marsh, chefs from Southeast Alaska, for their celebrated Fishes and Dishes cookbook, and we know you're going to love it. Sweet, spicy ginger and savory miso combine with rich, buttery sablefish to make a culinary delight that's as easy to prepare as it is unforgettable. Combine with Alaskan carrots, cucumbers, and cabbage to make a restaurant quality meal that will be winning awards at your dinner table!

 

SERVES 4
PREP TIME 15 minutes
COOK TIME 5 minutes
INGREDIENTS

ASIAN CUCUMBER SALAD:

1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced                         

2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)

2/3 cup shredded Alaska Grown red cabbage

1/2 teaspoon grated fresh ginger

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 teaspoons sugar

1 Tablespoon soy sauce

1 teaspoon sriracha sauce

2 teaspoons toasted sesame seeds

 

ALASKA SABLEFISH and MARINADE:

1/3 cup dry sake

1/3 cup mirin

1/3 cup red miso

3 Tablespoons packed brown sugar

2 Tablespoons soy sauce

1 teaspoon grated fresh ginger

4  Alaska sablefish fillets (6 oz. each)

2 Tablespoons chopped green onion

DIRECTIONS

ASIAN CUCUMBER SALAD:

  1. In a bowl, combine cucumbers, carrots, and cabbage.  In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
  2.  Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.

ALASKA SABLEFISH/MARINADE:

  1. In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.  Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal.  Place the bag in a shallow bowl or baking dish.  Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides.  Remove fish from marinade; drain thoroughly.
  2. Turn oven on to broil setting.  Place fish in an oven-proof pan.  Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element.  Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
  3. To serve, portion about 2 cups cucumber salad on each plate.  Top sablefish with 1/2 tablespoon green onion. 

 

Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.


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.