Skip the turkey this year, and substitute Alaskan seafood! It's a sustainable and healthy option to fill your table.

Here are four festive dishes, that utilize different species, so you can find a new family favorite

Pumpkin Crab Bisque  

Who needs pumpkin pie after this delightful rich bisque? It's warm, filling, refined (and best of all easy!)

Cranberry Halibut 

If your favorite part of thanksgiving is the cranberry sauce, this is the recipe for you. Simple golden fried halibut topped with a zesty cranberry compote. 

Sablefish Dip

Impress your guests with this unique smoked sablefish dip. The rich buttery meat holds the flavor of Alder and makes the perfect appetizer. 

Salmon Wellington 

This salmon, mushroom and rice pie is a classic French recipe and is perfect for the holidays or family gatherings...like Beef Wellington but better!

Recipes courtesy of The Top Meal, US Cranberries, SNP, and Alaska Seafood

Mamma Mia!

On cold snowy days like today, this easy Italian soup is the perfect way to warm up. The recipe lists Halibut, but it's also delightful with Cod, Rockfish, or Sablefish

Ingredients

• 1/4 cup olive oil
• 1 small onion, chopped
• 1 large yellow (or green) bell pepper, chopped
• 1 Tablespoon minced garlic
• 1 bay leaf, broken in half
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 3/4 cup white wine
• 1 can (28 to 32 oz.) whole plum tomatoes
• 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
• 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces

Instructions

1. Sauté aromatics

   Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic. Cook and stir over medium heat until onions are softened, about 5 minutes. Add bay leaf, oregano and parsley; cook an additional 1-2 minutes.

2. Add remaining ingredients and simmer

   Stir in white wine and cook 1-2 minutes. Stir in and break up tomatoes. Cook 10-15 minutes, adding beans and fish during the last 5 minutes of cooking.

   Cook’s tips: If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking. Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large chunks to serve.

Recipe developed by Natalie Janicka. 

Yields 4 portions.

Ingredients:

Halibut

4 halibut portions, 6 oz each

2 tablespoons olive oil

1 tablespoon kosher salt

¼ cup blackened seasoning

Creole shrimp topping

4 oz Andouille sausage, medium dice

4 oz Alaskan shrimp (sidestripe or spot), shelled and cut in half

1 tablespoon olive oil

½ cup celery, medium dice

½ cup red pepper, medium dice

½ cup yellow onion, medium dice

1 teaspoon worcestershire sauce

1 cup canned tomatoes, pureed

2 tablespoons garlic, minced

½ teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon dried oregano

⅛ teaspoon cayenne

⅛ teaspoon white pepper

⅛ teaspoon paprika

½ teaspoon kosher salt

To make the topping:

Heat a medium saute pan to medium-high. Once the pan is hot, add oil and sausage. Cook 3-5 minutes until the sausage starts to release some of its fat. Add celery, red pepper and onions, stirring occasionally. Turn heat down to medium and allow the vegetables to sweat for 15 minutes. Once the vegetables are tender and opaque, add the garlic and sweat for an additional 5 minutes. 

Deglaze the pan with the worcestershire sauce and pureed tomatoes. Add the herbs and seasonings and allow the mixture to cook down until it is somewhat thick, about 10-12 minutes. Add the chopped shrimp to the mixture, stirring to combine and allow shrimp to cook through. Once shrimp is cooked, turn heat off and set aside.

To make the halibut:

Salt the halibut filets and allow to stand for 5 minutes. Heat a large saute pan to medium-high. Once the pan is hot, generously coat halibut with blackened seasoning and place into the saute pan. Allow the halibut to cook on the first side for 5-7 minutes. Flip halibut over and continue to cook for another 5 minutes or until the halibut is firm to the touch. 

Serve halibut with buttered white rice and top filet with a generous portion of the Creole shrimp topping.