THE EXPERIENCE SALTWATER CHARTERS

PRINCE RUPERT, BC
A British Columbia Salmon and Halibut Fishing Charter

So once you have caught a whole bunch of different fish, what's the best way to enjoy it?

Good question!

I am posting some recipes that I found online and if anyone has a great one that they would like to share, please email us the recipe and we will post it for all our clients to try.

HALIBUT RECIPES

Mo's killer crab-stuffed halibut

1.5 - 2 whole crabs
2 tbsp mayonaise or sour cream
2 cloves garlic
half to one cup of grated mozza and cheddar or swiss cheese
1/2 tsp dill

Shell crabs and mix with the other ingredients in a large bowl
take halibut fillets sliced lengthwise into thin fillets
spoon crab mixture onto one end of halibut strip
roll crab inside the halibut
toothpick ends to keep from leaking

lightly grease cookie sheet and place halibut on pan
bake in oven for about 20 minutes at 375 F.
Halibut should be golden brown on top. don't overcook or halibut will be dry.

Top with:

Mo's killer homemade tartar sauce

1 cup mayonaise or miracle whip
2 large dill pickles
2 cloves garlic
pinch powdered dill
1/2 tsp lemon juice

blend (magic bullet) until creamy

Mo's crispy fried Halibut pieces

butter (not margarine)
2 eggs
1 cup finely ground bread crumbs
1 cup unbleached flour
1/2 cup cornmeal
1 tsp dill
1 tsp garlic powder
pinch ground pepper

put ingredients in ziploc baggie and shake to mix
Dip halibut in two beaten eggs
place in ziploc baggie and shake
fry in butter until golden brown on both sides (approx 5min per side)

Grilled Halibut

1/2 cup low-sodium Soy Sauce
1 tsp Ginger; grated
1/4 cup Brown Sugar
1 clove Garlic
1 tsp dry Mustard

Mix ingredients in a marinade dish and add halibut steaks. Cover both sides and let stand 4 hours turning frequently. Heat grill to medium temp. (A seafood cooking screen helps hold fish together) Grill steaks until well done but not dry, basting with marinade frequently. Serve grilled halibut with rice or veggies.

Halibut Stir Fry

1 lb Halibut, cut into one inch pieces
1 pkg (10 oz) frozen Asparagus Cuts, thawed and drained

2 tsp Sesame Oil
1 medium Onion, thinly sliced
3 cloves Garlic, finely chopped
1 tsp finely chopped Ginger Root

1 can (4 oz) sliced Mushrooms, drained
1 medium Tomato, cut into thin wedges
2 Tbsp Soy Sauce
1 Tbsp Lemon Juice

Heat sesame oil in 10-inch non-stick skillet over medium-high heat. Add halibut, onion, garlic, ginger root, and asparagus. Stir-fry 2 to 3 minutes or until halibut almost flakes with fork. Carefully stir in mushrooms, tomatoes, and lemon juice. Heat thoroughly. Serve with additional soy sauce if desired.

Barbecued Halibut

1 1/2 lb Halibut Fillets
1 small Onion, chopped
1 Tbsp Brown Sugar
1/4 cup Cider Vinegar
2 Tbsp Ketchup
2 Tbsp Dry Mustard
1 tsp Worcestershire Sauce
1/4 tsp ground Cloves
1 tsp Chili Powder
1/4 tsp Cayenne Pepper

Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the halibut on a hot grill, basting with a teaspoon of barbecue syrup on each side. Serves 6.

Halibut Chowder

2 lbs Alaska Halibut
1/2 cup finely chopped Onions
1/2 cup finely chopped Green Peppers

1/2 cup finely chopped Celery
1/2 cup finely chopped Carrots
6 Tbsp Butter or Margarine
3 cups Chicken Broth
3/4 tsp Salt
1/2 tsp White Pepper
2 cups Milk
3 Tbsp Flour
2 1/2 cups shredded sharp Cheddar Cheese
1 Tbsp minced Parsley

Remove any skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 Tbsp butter. Add halibut, chicken broth, salt, and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 Tbsp butter with flour and add to chowder. Cook and stir chowder until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle halibut chowder with parsley. Makes 6 to 8 servings.

More Halibut recipes including these and many others found at http://www.fishermansexpress.com/halibutrecipes.html

SALMON RECIPES

Italian Style Salmon

• 700g / 1 1/2 lb Tartan Quality Mark salmon fillets, skinned

• 2 x 200g packs of spinach 142ml pot double cream

• 120g packet freshly grated parmesan cheese

• 1 tsp freshly grated nutmeg

1. Preheat a grill to a moderate heat.

2. Cut the fillets into 5cm slices. Put to one side whilst preparing the topping.

3. Wash the spinach well, then blanch in boiling water for a minute. Drain and re-fresh under cold water. Squeeze out excess liquid, then finely chop. Combine in a bowl with the double cream, Parmesan and nutmeg.

4. Place the fish fillets in a grill pan and cook for 3 minutes, turn and grill on the other side for 3 minutes. Top with the cheese and spinach mixture and return to the grill and cook until golden. Serve immediately.

Fresh Salmon smothered in Alfredo Lemon Sauce

1 lb fresh boneless Salmon fillet, cut into bite-size pieces

1 Medium Tomato, diced
1 cup sliced Mushrooms
1 medium Yellow Onion, slivered
2 Green Onions, finely chopped
Garlic, minced
2 Tbsp Lemon Juice (1 jar 16 oz.)
Five Brother Creamy Alfredo Sauce
Olive Oil
Salt & Pepper, to taste

Coat the bottom of a fairly hot large frying pan with olive oil. Right about here throw in the yellow onion and the garlic. Stir for no longer than about 1 minute, or so. Now it's time to toss in the pieces of fresh salmon. Mix everything up and stir for about 1 minute, or so. Plop in the parsley and it's all in the wrist. Mix in well. Now, pour in the alfredo sauce. Add in the mushrooms, green onions, tomato, lemon juice and salt & pepper.

Bring this up to a simmer and let it cook for about 7 minutes, or so.

Garnish with perhaps tomato wedges and parsley

Serve over a bed of white rice or a heaping plate of pasta! 

Barbecued Salmon

5 to 10 lb whole Salmon, cleaned
2 cups Mushrooms, chopped
1 cup Green Onions, chopped
2 Tbsp Parsley, minced
Salt and Pepper, to taste
1/2 cup grated Parmesan Cheese
Grated peel and juice of 1 lemon
1/2 cup (1 stick) butter or margarine, melted
5 each lemon and orange slices

Prepare barbecue grill for cooking. Remove head from salmon, if desired. Place salmon on a double-thick piece of foil. Make sure foil is 3 or 4 inches larger than the salmon on all sides. Lightly sprinkle the salmon inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice in a large bowl.

Stuff heavenly mixture into fish cavity. Then melt butter and pour over salmon. Top with lemon and orange slices. Cover with another double-thick piece of foil and seal completely. Place the wrapped salmon on the grill about 4 to 6 inches from coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last 10 minutes and close the grill cover so smoke flavor penetrates the salmon. Serve barbecue salmon center-table on a stylish serving platter. Garnish with lemon and lime wedges. Makes several delicious helpings.

These and many other salmon recipes can be found at

http://www.fishermansexpress.com/salmon-recipes.html

Questions or problems regarding this web site should be directed to Nicole.
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