Lent is kicking off on Wednesday, March 1 and will end on Saturday, April 15. If you will be doing any kind of penitential activity like fasting, or abstaining from meat for the next 6 weeks, this might be a great opportunity to try some delicious ideas and swap meat for seafood.
Stay away from predictable dishes, and check the recipe collection that will have you looking forward to #FishFridays and #SalmonSaturdays. From an Alaska Cod Parmesan With Zucchini Noodles to a Wild Alaska Salmon Marsala, find these 34 delicious seafood dishes that will add the spin to what you are used to and bring new flavors to the classic recipes.
- OVEN ROASTED WILD ALASKA COD SANDWICH
INGREDIENTS
3 pounds Wild Alaska cod fillet, 4 to 6 oz. ea.
8 tablespoons Italian seasoning, prepared
1 pound broccoli rabe, trimmed, chopped
1 cup olive oil, extra virgin (EVOO)
2-2/3 tablespoons garlic, chopped
1 teaspoon crush red pepper
2 teaspons fennel seed, lightly crushed
16 slices Provolone cheese
8 Hoagie style roll, 8”
1 cup Italian salad dressing, prepared
DIRECTIONS
Sprinkle 1/2 tablespoon Italian seasoning on each side of the Alaska cod fillets. Hold covered under refrigeration until needed.
For one serving, place 1 portion of Alaska cod on an oven proof pan and place in 425° oven for 6 minutes or until cooked through, remove. Heat a sauté pan with 2 tablespoons EVOO, 2 teaspoons chopped garlic, 1/8 teaspoon crushed red pepper and ¼ teaspoon crushed fennel seed, and cook 1 minute. Add 2 ounces broccoli rabe, toss and lower heat and cook 3-4 minutes.
Split 1 hoagie roll, drizzle each cut side with 1 tablespoon Italian dressing. Cut 2 slices of provolone in half, placing 2 pieces on each cut side of roll covering end to end. Place roll in oven or under salamander to melt cheese and heat, remove. Place fish on heel of roll, top with cooked broccoli rabe, and close with crown. Slice on bias and serve.
Swapped Meat: Pork
- WILD ALASKA HOT NASHVILLE POLLOCK
INGREDIENTS
3 pounds Wild Alaska pollock, 4 to 6 oz. ea.
2 quarts buttermilk
4 large eggs
1 cup plus 6 tablespoons hot sauce of choice
3/4 cup cayenne pepper
12 tablespoons black pepper, ground
8 cups all-purpose flour
1/2 cup Canola oil
24 dill pickle chips
16 slices white bread
DIRECTIONS
For the marinade, in a bowl blend the buttermilk with the eggs, 1 cup hot sauce, 4 Tbsp. each cayenne and black pepper. Divide into 2 bowls and hold under refrigeration until needed.
For the seasoned flour, in a bowl blend the flour with remaining cayenne pepper and black pepper. Divide into 2 portions and hold covered until needed.
For the seasoned oil, in a bowl blend the canola oil with remaining hot sauce. Hold covered until needed.
Set up breading station: buttermilk marinade, seasoned flour, buttermilk marinade, seasoned flour. Place 1 portion of Alaska pollock in the buttermilk marinade, let sit 1-2 minutes. Remove shaking off excess. Place into seasoned flour, pressing the flour onto the fish. Return to the second marinade bowl, coat well, and shake to remove excess. Place into final seasoned flour, pressing well. Place fish in 350° deep fryer and cook 3-5 minutes until golden brown and cooked through. Place one piece of white bread on serving plate, top with fish. Stir seasoned oil, and drizzle 2 Tbsp. over fish. Add second piece of bread to serving plate, top fish with 3 dill pickle chips. Serve.
- WILD ALASKA SNOW CRAB NOODLE SOUP
INGREDIENTS
1-1/2 pounds Wild Alaska Snow crab, 3 oz. ea.
6 cups chicken broth, strong, prepared
1-1/2 pounds egg noodles, cooked, cold, 3 oz. ea.
40 slices celery, sliced ¼” thick, par steamed
40 slices carrots, sliced ¼” thick, par steamed
1 teaspoon dill, fresh, chopped
DIRECTIONS
One Serving: Place 12 oz. chicken broth in soup pot, with 5 slices each carrot and celery and bring to a boil. Add 3 oz. cooked egg noodle and 3 oz. lightly chopped Alaska Snow crab. Simmer 2-3 minutes until everything is heated through. Pour into serving bowl, garnish with 1/8 tsp. fresh dill. Serve.
Swapped meat: chicken
- WILD ALASKA SALMON FAJITAS
INGREDIENTS
3 pounds Wild Alaska salmon, 4 to 6 oz. ea.
1 cup chili powder, prepared
16 Tablespoons olive oil
12 ounces red bell pepper, julienne
12 ounces green bell pepper, julienne
12 ounces red onion, julienne
12 ounces mushrooms, sliced
24 tortillas, corn or 8” flour, warm
16 ounces pico de gallo, prepared
16 ounces guacamole, prepared
8 cups black beans, hot
8 lime wedges
8 Tablespoons cilantro, chopped
DIRECTIONS
Sprinkle 1 ½ tsp. of chili powder on each side of the Alaska salmon. Hold under refrigeration until needed.
One Serving: Place 1 portion of seasoned Alaska salmon on hot grill, grill 2-3 minutes, carefully turn, finish cooking. Add 2 Tbsp. olive oil to sauté pan, add 1 Tbsp. chili powder, heat. When pan is hot, add 1 ½ oz. each, red and green bell pepper, red onion and sliced mushrooms. Sauté 3-4 minutes until vegetables are al dente. Place vegetables on a serving plate and top with grilled fish. Surround with ramekins filled with 2 oz. each guacamole and pico de gallo, and 3 oz. of black beans. Add 3 tortillas and garnish the plate with a lime wedge and sprinkle with 1 Tbsp. chopped cilantro. Serve.
Swapped meats: beef, chicken or pork.
- WILD ALASKA COUNTRY FRIED SALMON
INGREDIENTS
3 pounds Wild Alaska salmon fillet, butterflied, 4 to 6 oz. ea.
2 quarts buttermilk
4 Eggs, large
8 cups flour, all-purpose
3 Tablespoons salt
3 Tablespoons black pepper, ground
3 Tablespoons garlic powder
3 Tablespoons Cayenne
6 Tablespoons baking powder
2 cups Hollandaise sauce, prepared, hot
8 teaspoons flat leaf parsley, chopped
DIRECTIONS
Marinade: in a bowl blend the eggs with buttermilk. Divide into 2 equal portions and hold under refrigeration until needed.
Seasoned Flour: In a bowl blend the flour with salt, black pepper, garlic powder, cayenne, and baking powder. Divide into 2 portions and hold covered until needed.
One Serving: Set dredging station: buttermilk, seasoned flour, buttermilk, seasoned flour
Place 1 portion of butterflied Alaska salmon into buttermilk marinade and let sit 1-2 minutes. Remove, shake off excess and place into seasoned flour, pressing well to coat. Place back into second dish of buttermilk, coat well, and shake off excess. Place into second tray of seasoned flour, pressing well to coat. Place in 350° fryer and cook 3-5 minutes until golden brown and cooked through. Place on serving plate, nappe with 2 oz. prepared Hollandaise sauce, garnish with 1 tsp. chopped parsley. Serve.
Swapped meat: beef or pork.
- WILD ALASKA SOLE PARMESAN SANDWICH
INGREDIENTS
3 pounds Wild Alaska sole fillet, 4 to 6 oz. ea.
3 cups flour, all-purpose
8 large eggs
4 cups Italian bread crumbs, prepared
8 Hoagie style roll, 8”
16 Tablespoons garlic butter, prepared, softened
2 cups Parmesan cheese, grated
16 slices Provolone cheese
2 cups marinara sauce, prepared, hot
DIRECTIONS
Set up breading station: flour, 4 beaten eggs, 2 cups bread crumbs, 4 beaten eggs, 2 cups bread crumbs.
One Serving: Season 1 portion of Alaska sole with salt and pepper, place in flour, coat well, and shake off excess. Place in eggwash, coat completely, shake off excess. Place into bread crumbs, pressing to coat well, shake off excess. Place into second dish of eggwash, coat completely, shake off excess. Place into second dish of bread crumbs, pressing to coat well, shake off excess. Place into 350° fryer and cook 3-5 minutes until golden brown and cooked through.
Split hoagie roll and spread 1 Tbsp. garlic butter on each cut side. Sprinkle ¼ cup grated parmesan evenly over the buttered bread. Cut 2 slices of provolone cheese and lay 2 pieces over each piece of bread to cover end to end. Place into hot oven or under the salamander to toast and melt the cheese, remove. Place fried sole on the heel, top with hot marinara sauce, and close with crown. Cut sandwich on bias and serve.
Swapped meat: chicken.
- MIXED PEPPERCORN CRUSTED WILD ALASKA HALIBUT
INGREDIENTS
3 pounds Wild Alaska halibut fillet, 4 to 6 oz. ea.
8 Tablespoons mixed peppercorns, fresh cracked
1 pound butter, softened
4 teaspoons shallot, minced
8 teaspoons tarragon, fresh, fine chop
DIRECTIONS
Sprinkle 1 Tbsp. of mixed cracked peppercorns evenly over each piece of Alaska halibut, covering all sides. Hold under refrigeration until needed.
Place softened butter in bowl, and blend in the shallots and tarragon, making sure to get as even a distribution as possible. Place on a piece of plastic wrap, roll and twist the ends in opposite directions to form a tight log. Hold under refrigeration until needed.
One Serving: Take one portion of Alaska halibut and place on a hot grill, cook 4-6 minutes, turn and cook 4-6 minutes or until cooked through. Remove to serving plate. Take butter from refrigeration, cut off a 1 oz. piece and place it on top of the cooked fish. Place the plate briefly under the salamander to begin melting butter, remove and serve.
Swapped meat: beef filet, new york strip or rib eye.
- WILD ALASKA ROCKFISH NACHOS
INGREDIENTS
3 pounds Wild Alaska rockfish fillets, 4 to 6 oz. ea.
(If rockfish fillets are small you might need 2)
8 Tablespoons taco seasoning, prepared
4 cups Jack/Cheddar cheese blend, shredded
2-2/3 cups black beans, prepared, hot
1-1/4 cups pico de gallo, prepared
1 cup sour cream
1 cup guacamole, prepared
1-1/2 pounds corn tortilla chips, prepared
8 Tablespoons cilantro, chopped
DIRECTIONS
Sprinkle each side of the Alaska rockfish with ½ Tbsp. of the taco seasoning. Hold covered under refrigeration until needed.
One Serving: Grill or griddle 1 portion of Alaska rockfish 2-3 minutes on each side, turning carefully. Mound 3 ozs. of tortilla chips on a serving plate. Sprinkle with 1/3 cup of black beans, then flake the grilled fish evenly over the chips, then cover evenly with ½ cup of cheese. Place in hot oven or under salamander and cook until the cheese melts. Remove and evenly distribute 3 Tbsp. pico de gallo, 2 Tbsp. sour cream and 2 Tbsp. guacamole over the melted cheese. Garnish with 1 Tbsp. chopped cilantro. Serve.
Swapped meats: ground beef or chicken.
- LOADED WILD ALASKA SURIMI SEAFOOD POTATO SKINS
INGREDIENTS
20 ounces Wild Alaska surimi seafood
5-1/3 Tablespoons Old Bay seasoning
40 each potato skins, prepared, hot
8 cups jack/cheddar cheese blend, shredded
4 cups tomato, diced
1 cup Green onion, chopped
6-2/3 Tablespoons sour cream
DIRECTIONS
In a bowl toss the Alaska surimi seafood with the Old Bay seasoning to coat. Hold covered under refrigeration until needed.
One Serving: Place 5 hot potato skins on an oven proof platter. Evenly distribute 1 cup of shredded cheese into the 5 skins. Place ½ oz. of the seasoned Alaska surimi seafood in each skin. Place in hot oven or under salamander to melt cheese and heat surimi seafood through, remove. Place skins onto serving plate. Place ½ tsp. of sour cream into each skin. Sprinkle the plate evenly with ½ cup of diced tomato, 2 Tbsp. chopped green onion and serve.
Swapped meat: bacon.
- SMOTHERED WILD ALASKA CRAB GARLIC FRIES
INGREDIENTS
2 pounds Wild Alaska crab, 4 oz. ea.
1 pound garlic butter, prepared
4 pounds French fries, cooked golden brown
2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/2 cup parsley, flat leaf, chopped
2 cups Parmesan cheese, grated
DIRECTIONS
In a sauté pan, heat 2 ozs. garlic butter, add 4 ozs. lightly chopped Alaska crab, and toss to heat through. Place 8 ozs. of cooked French fries in a bowl, add the garlic tossed crab and all the butter. Toss well, place onto a serving plate. Sprinkle with ¼ cup each shredded mozzarella and cheddar cheeses and place in hot oven or under salamander until cheese melts. Remove, garnish with 2 Tbsp. grated parmesan cheese and 1 Tbsp. chopped parsley. Serve.
Swapped meat: bacon or ground beef.
- ALASKA COD PARMESAN WITH ZUCCHINI NOODLES
INGREDIENTS
2 medium zucchini (about 5 to 6 oz. each), sliced thinly on mandolin or with a peeler
1 Tablespoon unsalted butter
1 teaspoon olive oil
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese
1-1/2 Tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon onion powder
4 Alaska Cod or Halibut fillets (4 to 6 oz. each)
2 Tablespoons shredded Parmesan cheese, divided
DIRECTIONS
In a nonstick skillet, sauté zucchini slices in butter and oil just until soft. Add salt and pepper, to taste. Keep warm.
Heat oven to broil setting. Mix 1/4 cup grated Parmesan cheese, mayonnaise, lemon juice, basil, oregano and onion powder together. Add salt and pepper, to taste. Divide and spread topping onto the top of each fillet.
Place fillets on foil-lined broiler pan. Broil 5 to 7 inches from broiler element for 3 minutes, or until top is browned and bubbly. Reduce heat to 300°F and continue to cook an additional 3 to 5 minutes. Cook just until fish is opaque throughout.
To serve, place 1/4 of zucchini on each plate. Top with a cod fillet and garnish with 1/2 tablespoon shredded cheese.
- ALASKA SNOW CRAB TORTILLA SOUP
INGREDIENTS
2 Tablespoons canola or olive oil
1 small onion, chopped
1 small jalapeño pepper, seeded, if desired, and chopped
1 red bell pepper, seeded and finely chopped
1 garlic clove, minced
1 medium tomato, chopped
6 oz. fresh or frozen corn kernels, cooked
1 quart water or low-sodium chicken broth
1 can (4 oz.) diced green chiles
1/2 to 1 Tablespoon chili powder, to taste
1 Tablespoon dried oregano, divided
1 to 1-1/2 teaspoons salt, to taste
8 Alaska Snow Crab clusters, frozen (about 3 lbs.)
2 corn tortillas, cut in 1/4-inch strips
Canola or olive oil spray, as needed
Juice of a lime
1/2 avocado, pitted, peeled and sliced
DIRECTIONS
Heat oil in a large saucepot. Stir in onions, jalapeño, bell pepper, garlic and tomato. Sauté until vegetables are softened, about 5 minutes. Add corn, water, green chiles, chili powder, 1 teaspoon oregano, and salt. Simmer 20 to 25 minutes, until onions are translucent.
While soup in simmering, rinse Alaska Snow Crab clusters under cold running water to remove any ice glaze. Crack legs and claws, remove crabmeat from shells; reserve crab.
Heat oven to 350°F. Place tortilla strips on a small baking sheet. Lightly spray strips with cooking spray; sprinkle on remaining oregano. Bake for 10 to 12 minutes, until crisp.
Stir fresh lime juice and crabmeat into soup; simmer an additional 1 to 2 minutes, until crabmeat is heated through. Divide soup among 4 large bowls. Garnish each bowl with avocado and tortilla strips.
- ALASKA SALMON MARSALA
INGREDIENTS
4 Alaska Salmon fillets (4 to 6 oz. each)
Salt and pepper, to taste
2 cups flour
1/2 cup olive oil
1 cup Marsala wine
2 cups mushrooms, sliced
2 cups chicken stock
2 teaspoons fresh thyme
2 Tablespoons cold butter
4 fresh thyme sprigs, for garnish
DIRECTIONS
Season Alaska Salmon fillets with salt and pepper, to taste. Place the flour on a plate, season with salt and pepper, to taste. Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour.
Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan. Cook for 2 to 4 minutes, turn the fillets over and cook until almost done. Remove fillets from pan; hold aside.
Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom. Return pan to the heat and add the mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by 1/2.
Return the salmon fillets to the pan. Cook, while basting the fish, until the fillets are heated through. Remove fish fillets to 4 serving plates.
Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over the 4 salmon fillets. Garnish each plate with thyme sprig, if desired.
- BBQ PULLED ALASKA SURIMI SANDWICH
INGREDIENTS
1 pound Alaska Surimi Seafood (imitation crab)
2 cups prepared BBQ sauce
4 hamburger buns, lightly toasted
4 Cheddar Cheese slices
1 cup prepared cole slaw
1 cup prepared crispy onions
DIRECTIONS
Pull the surimi apart along its natural seams into long strands, like you would pull pork.
Heat the BBQ sauce; add the pulled surimi seafood to the sauce and toss to heat through.
To serve, place 1 cheddar cheese slice onto the heel of each bun. Divide the surimi mixture evenly over each heel. Top each sandwich with 1/4 cup of cole slaw, then 1/4 cup of the crispy onions. Top each sandwich with the bun top.
- ALASKA SALMON FRICASSEE
INGREDIENTS
4 Alaska Salmon fillets, 4 to 6 oz. each
1/4 cup olive oil
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup green onion, chopped
1 cup white wine
2 cups chicken stock
1/4 to 1/2 cup roux, prepared
1 cup cream
1-1/4 Tablespoon Old Bay Seasoning
4 cups egg noodles, cooked, held warm
2 Tablespoons butter
4 Tablespoons flat leaf parsley, chopped
Salt and pepper, to taste
DIRECTIONS
Add olive oil to a hot sauté pan, then add both peppers and the green onion , salt and pepper, to taste, and cook for 1 to 2 minutes.
Deglaze pan with white wine, scraping the bits off the bottom of the pan, then add the chicken stock, cream, and Old Bay seasoning' bring to simmer, then let reduce by 1/4.
Add roux to simmering liquid and thicken until the sauce coats the back of a spoon.
Season the Alaska Salmon fillets with salt and pepper, to taste. Add the salmon to the simmering liquid and cover. Cook for 3 to 4 minutes, turn and cook until salmon is opaque throughout, about 3 to 4 minutes.
To serve, add butter to the hot noodles, toss to coat. Divide the noodles evenly on 4 serving plates. Top each plate with 1 piece of the salmon, divide the sauce evenly over each piece of salmon. Garnish each plate with 1 Tablespoon parsley.
- SMOTHERED ALASKA COD OR POLLOCK
INGREDIENTS
1/4 cup olive oil
1/2 cup red onion
2 teaspoons garlic, chopped
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
Salt and pepper, to taste
4 Tablespoons flour
2 cups chicken stock
1/2 cup tomato, seeded and chopped
2 teaspoons fresh thyme
4 Alaska Cod or Pollock fillets (4 to 6 oz. each)
2 cups mashed potatoes, warmed
4 fresh thyme sprigs, for garnish
DIRECTIONS
Place olive oil in a hot sauté pan, add the onions and garlic and cook for 1 minute.
Add both peppers and salt and pepper, to taste, and sauté 2 minutes.
Add the flour and stir/cook until the flour turns a light brown.
Add the chicken stock and stir until the liquid smoothes and starts to thicken.
Add the tomatoes and thyme. Season the fish with salt and pepper, to taste, place into the simmering sauce and cover. Cook 3 to 4 minutes, carefully turn, cover and continue to cook until done, 3 to 4 minutes.
To serve, place 1/2 cup of mashed potatoes on 4 serving plates. Carefully remove each piece of fish and place on top of the mashed potatoes. Evenly divide the sauce over each piece of fish. Garnish each plate with a sprig of fresh thyme.
- SPICY ALASKA BLACK COD IN LETTUCE CUPS
INGREDIENTS
1/4 cup yellow or white miso
1 Tablespoon Korean chili paste
1 Tablespoon honey
1 pound Alaska Black Cod, cut in 2 oz. portions
1 small avocado, pitted, peeled and chopped
1/2 cup chopped English cucumber
1/4 cup thinly sliced radish halves
1/2 cup pickled ginger, chopped
1/2 cup bottled Asian-style salad dressing, preferably with wasabi and ginger
8 medium to large butter lettuce leaves, or smaller iceberg lettuce leaves, or smaller napa cabbage leaves
1 to 1-1/4 cups cooked sushi rice or quinoa
1/2 cup cilantro leaves
DIRECTIONS
Preheat oven to 450oF. Blend miso, chili paste and honey; spread onto Alaska Black Cod portions. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5 to 7 minutes, cooking just until fish is opaque throughout, and cod is a deep golden brown; cool slightly.
In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.
To serve, place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a black cod portion. Sprinkle on 1 tablespoon cilantro.
- ALASKA SALMON FRIED RICE
INGREDIENTS
1-1/2 cups uncooked Jasmine rice (or 4 cups cooked)
Salmon:
12 oz. Alaska Salmon fillets
Half a lime, juiced
1 Tablespoon soy sauce
2 teaspoons sesame oil
1 Tablespoon vegetable oil
Eggs:
2 eggs, beaten
2 teaspoons vegetable oil
Vegetables:
2 Tablespoons vegetable oil
1 teaspoon sesame oil
2 garlic cloves, minced (or 2 teaspoons minced)
2 green onions, sliced on the bias
1 cup frozen petite peas
1/4 cup carrot shreds OR red bell pepper matchstix
1 to 2 Tablespoons oyster sauce
White pepper, to taste
Additional fresh lime juice, if desired
DIRECTIONS
Cook rice according to package directions; keep rice warm.
Salmon:
Blend lime juice, soy sauce and sesame oil. Brush onto Alaska Salmon. Heat vegetable oil in a large nonstick skillet over medium heat. Add salmon and cook just until fish is opaque throughout. Cool slightly; then break into chunks, discarding any skin.
Vegetables:
In a large wok or nonstick skillet, heat 2 tablespoons vegetable oil and 1 teaspoon sesame oil. Add garlic; stir-fry one minute. Stir in peas and carrots (or red bell peppers) and continue stir-frying one minute.
Push vegetables to one side of pan; add 2 teaspoons vegetable oil and eggs, then scramble until almost cooked. Stir in warm rice. Cook one minute, or until slightly crispy. Add oyster sauce, then gently stir in salmon and green onion. Season with white pepper, to taste, and additional fresh lime juice, if desired.
- ALASKA HALIBUT ENCHILADAS SALSA VERDE
INGREDIENTS
1/2 teaspoon each: garlic salt, lemon pepper seasoning and chipotle chili powder
1 teaspoon ground cumin
1 lb. 4 oz. Alaska Halibut fillets
1 Tablespoon olive oil
1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
1 can (2 oz.) diced green chiles (mild or hot, to taste)
8 (7 to 8-inch size) corn or flour tortillas
8 oz. shredded Pepper-Jack or Monterey Jack cheese
1 can (15 oz.) seasoned black beans, drained
1/2 cup chopped cilantro
DIRECTIONS
Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly; then break halibut into chunks.
Preheat oven to 400oF (or 375oF if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9x13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese.
Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
- DELISH ALASKA FISH TACOS
INGREDIENTS
2 cups packaged coleslaw mix
1/2 cup fresh cilantro leaves
2 Tablespoons rice vinegar
3/4 to 1 cup regular or low-fat mayonnaise
1/2 cup canned diced tomatoes with green chiles, drained
or 2 Tablespoons minced canned chipotle chiles in adobo sauce
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 teaspoons taco or adobo seasoning
16 small (6 to 7-inch) white or yellow corn tortillas, warmed
1 lime, cut in 8 wedges
DIRECTIONS
In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside. In separate small bowl, blend mayonnaise with diced tomatoes/chiles or chipotle chiles; set aside.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise between tacos.
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