RECIPES & COOKING TIPS
Fresh Alaskan True Cod Tacos with Fennel & Pancetta
This take on fish tacos has a little sweetness from the beautiful flaky flesh of Gemini’s fresh Alaskan true cod and caramelized fennel, richness from
GREEK HALIBUT WITH LEEKS
8 cod or halibut fillets 1 leek Ariadne Pure Extra Virgin Olive Oil Salt Pepper Flower 3 tbs of Ariadne Pure Grape Syrup 2 tbs
ARIADNE PURE SHRIMP COCKTAIL
Ingredients: 3 large cooked shrimps Salt Pepper Oregano Dill Parsley Two table spoons of Ariadne Pure Extra Virgin Olive Oil (available at Gemini) 1 table
BAKED SUNRISE STRIPER
Ingredients: 1 striper fillet orange juice 1 Vadalia onion 2 oranges 1 lemon Marinate the fillet in orange juice for about 6 hours. Discard the
WILD SALMON WITH TOMATO BASIL RELISH
2 tomatoes , seeded and chopped 1/4 cup fresh basil , thinly sliced 1 small garlic clove , minced 1 tablespoon balsamic vinegar 3/4 teaspoon
BAKED STRIPED BASS IN WHITE WINE
Serves 4 to 5 11/2 lbs. striped bass fillets Salt and pepper 2 tablespoons fresh lemon juice 21/2 tablespoons margarine 1/2 cup chopped onion 1/2
Savory Roasted Cod
Cod is a mild-tasting fish, which makes it versatile to cook with. Here’s a quick and simple weeknight recipe for roasted cod topped with scallions,
Take a Walk on the Lighter side-Cod
Cod is my go-to fish, as everyone in the family enjoys it. Being a mild-flavored fish, cod is easy to prepare with all kinds of
Sea Scallops over Wilted Spinach
Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Dry Pack Fresh Sea Scallops are
Oceanaire’s Ivory King Salmon with Chantrelle Mushrooms
*Taken from a 2004 Seattle Time’s article on White King Salmon
CHEF DAVE’S FISH TACOS
1LB ALASKAN LONGLINE ROCKFISH (THE GOOD STUFF) GOURMET BUTTERS CHILI LIME BUTTER SALT AND PEPPER 1 TBSP CHILI POWDER 8 FLOUR OR CORN TORTILLAS SHREDDED
Seared Weathervane Ecstasy
Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron & Tarragon Sauce. Ken A Dalgleish Saffron Risotto Fish stock approx 8 to 10 C (available
Mixed Green Salad with Bosc Pear, Walnuts, Smoked Blue Cheese, and Balsamic Vinaigrette by Kathy
Ingredients Mixed Greens 1 Bosc Pear Sliced 1/2 c. Walnuts, toasted 1/4 c. Smoked Blue Cheese, crumbled 1oz Balsamic Vinegar 3oz Olive Oil 1 tsp
Saffron Risotto by Kathy
Ingredients 7 cups chicken stock or broth 4 Tablespoons Unsalted Butter 1 Medium Onion, minced 1/2 tsp Saffron Threads 2 c Arborio Rice 1/2 c
Pan Seared Alaskan Weathervane Scallops by Kathy
20 Very Big Scallops 1/4 cup all purpose flour Salt and Pepper 2 T butter Directions: In a small bowl, combine salt, pepper, and flour.
Shrimp Cooked on the Engine
Yes, you can cook on your engine!! And it tastes fantastic!! See the picture at left of the chef with his creation, which literally took
Seafood Fil Gumbo – Cajun’s Choice
Ingredients 3/4 cup unsalted butter 2 cups onion — chopped 2 cups celery — chopped 2 cups mix of red and/or green bell peppers —
Mixed Seafood Grill en Papillote (in foil packets) with a Lemon, Garlic, Anchovy Sauce
from Karista’s Kitchen, Personal Chef Serves 4 Ingredients 1 lb firm white fish (halibut, swordfish, cod, etc) cut into four pieces 8 large Gulf prawns
Dave’s Oyster Recipes
Disclaimer: This recipes are open to change, use whatever you want. Pan Fried Oysters Oysters Dry Tempura Mix Seasoned Bread Crumbs (cracker crumbs) (I like
Northwest Patio Paella
Valencian rice, ½ cup per person Chicken stock, 1 cup per ½ cup rice Saffron, 4-5 threads per person Olive oil, Cover bottom of pan
Grilled King Salmon with Tomato and Pesto Basil Shrimp Sauce
preparation time: 25 minutes cook time: 10 minutes yield: 4 servings Ingredients 4 x 6 ounce portions center-cut king salmon fillets with skin 1 ounce
How to Use Grilling Planks
Grilling Plank Instructions / Tips Rinse plank. Fill a container with water – one large enough to fit the plank – a pan, sink or
Grandma Mary’s Foil Envelope Fish
Foil ½ small green pepper sliced ½ tomato sliced 1 Green Onion chopped ½ teaspoon chopped basil Salt and pepper to taste (optional) 1 fillet