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.

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.

Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen

Chive-Thyme Crusted Rockfish with Balsamic Roasted Onions and Tomatoes

Long-time Catch 49 partner and friend, Chef Natalie Janicka of Twisted Spruce Kitchen developed this recipe exclusively for Catch 49. It features our Kodiak Jig-Caught Rockfish fillets, but is also perfect for Alaska halibut or cod when it's in season. 

This recipe is unbelievably simple, yet so flavorful. The sweet caramelization of the roasted onions, paired with the tanginess of roasted tomatoes, neither competes nor is eclipsed by the flavorful fillet of Chive-Thyme crusted rockfish. It's the perfect pairing of sweet, tangy, and flavorful richness. Don't take our word for it, try this recipe as soon as possible. 

Balsamic Roasted Onions and Tomatoes                                           

Serves 2

1 large (or 2 medium) white onions

5 small (2-3 inch sized) tomatoes

2 ½  tbsp mild olive oil

2 tbsp balsamic vinegar

1 tsp honey

Salt and pepper to taste

Heat oven to 400 degrees. 

Cut the top off the onion and make sure to remove any loose roots from the opposite end, but allow the root end to stay intact. You will need this to hold the onion wedges together. Remove the papery, outer skin and slice the onion (pole to pole) down the center.  

Then making sure to cut directly in the center of the root end, cut each half onion into 4 wedges for a total of 8 onion wedges for your large onion. If using smaller onions, cut into 6 wedges or into quarters. 

In a small saucepan, place 3 cups of water over high heat and bring to a boil. Add onion wedges and reduce heat to a simmer. Cook onion wedges for 5 minutes, then carefully drain water. 

While onions are simmering, mix 1 ½ tbsp of olive oil, balsamic vinegar, honey, salt, and pepper in a medium-sized bowl. Whisk until ingredients are combined. Place blanched onions into the vinegar-oil mixture tossing carefully not to break onions apart. 

On a foil-covered baking pan, place onions (with any remaining marinade) on one side of the pan. 

Slice tomatoes in half and toss in the remaining 1 tbsp of olive oil with salt and pepper. Place on the other side of the baking pan. 

Place the baking pan into the oven and roast at 400 degrees for 20 minutes. The vegetables are ready when they have some caramelization. Set aside.

Chive-Thyme Crusted Rockfish                                                         

Serves 2

2- 6 oz Catch 49 Kodiak Jig-Caught Rockfish portions

¼ cup chives, minced

2 tbsp thyme, minced

1 tsp salt

¼ tsp black pepper

2 tbsp mild olive oil

Mix the minced chives and thyme together on a medium plate. 

Salt and pepper the fish, then press one side of the rockfish into the herbs. Set portions aside. 

Heat a 10 inch skillet over medium-high heat. Once the pan is hot, add oil then the rockfish, herb side down. Lower heat to medium and cover with lid for 4-5 minutes. Then flip fish and cook for an additional 4-5 minutes. 

Serve the Chive-Thyme Crusted Rockfish with Balsamic Roasted Onions and Tomatoes.