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Grilled Rosemary Salmon

Wednesday, October 1st, 2014


  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:
    • 1/2 tsp. rosemary
    • 3 cloves garlic, crushed
    • 1 1/2 tsp. salt

Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.

Source: Cooks.com

Spicy Chinese Dungeness Crab

Wednesday, October 1st, 2014


  • 2 whole Dungeness crabs
  • 2 tablespoons vegetable oil
  • 1 (3-inch) knob ginger, minced (about 3 tablespoons)
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 3 to 4 fresh red bird’s-eye chiles, seeded and minced
  • 1 tablespoon Chinese fermented black beans or black bean sauce
  • 1 tablespoon shaohsing rice wine or sherry
  • 1/2 cup plain tomato sauce, purchased or homemade

Using a cleaver or large chef’s knife, cut Dungeness crabs in half lengthwise and remove back shell and spongy green matter.

Remove claws from body section and, using the back of a cleaver or chef’s knife, crack in several places. Cut each body section into two or three pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.

In a wok or large skillet over moderate heat, heat the oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about one minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and one cup water. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, three to four minutes.

In small bowl, whisk together cornstarch and two tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about one minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about one minute.

Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.

Source: Epicurious.com

Grilled Fish Tacos

Wednesday, October 1st, 2014


  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 1/4 cup olive oil
  • 5 tablespoons fresh lime juice, divided
  • 3 tablespoons fresh orange juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 pound of your favorite local firm white fish
  • Coarse kosher salt
  • 1 cup mayonnaise or Greek-style (thick) yogurt
  • 1 tablespoon milk
  • Corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • Fresh green salsa
  • Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish.

Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise (or yogurt), milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, green salsa, and lime wedges.

Adapted from a recipe at Epicurious.com

Portuguese Grilled Sardines

Wednesday, October 1st, 2014

Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine


  • 4 3/4-inch-thick slices bread, from a large country loaf
  • 6 tablespoons olive oil
  • 1/4 teaspoon table salt
  • 16 large sardines, cleaned (about 2 pounds in all)
  • 1 tablespoon coarse salt

Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about four minutes in all.

Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for four minutes. Turn and cook until golden brown and just done, about three minutes. To serve, top each piece of grilled bread with four sardines.

Cod with Zucchini Salsa Verde

Wednesday, October 1st, 2014


  • 10 ounces zucchini (about 2 medium), trimmed, chopped
  • 1/2 cup chopped fresh cilantro plus leaves for garnish
  • 1/3 cup chopped white onion
  • 5 tablespoons fresh lime juice
  • 2 1/2 tablespoons chopped seeded jalapeño chiles
  • 1 1/4 teaspoons finely grated lime peel
  • 2 1/4 teaspoons coarse kosher salt, divided
  • Nonstick vegetable oil spray
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 1/4 teaspoons ground coriander
  • 6 6-ounce skinless cod or halibut fillets

Combine zucchini, chopped cilantro, and next four ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Can be made two hours ahead. Transfer to small bowl. Cover; chill.

Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining one teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

Arrange fish on prepared pan. Broil until just opaque in center, three to four minutes per side, depending on thickness.

Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

Serves six. From Epicurious.com (http://www.epicurious.com

Grilled Salmon with Lime Butter Sauce

Wednesday, October 1st, 2014


  • Six 6-oz pieces center-cut salmon fillet (about 1 inch thick) with skin
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 6 tablespoons lime butter sauce (recipe below)
  • Lime Butter Sauce:
    • 1 large garlic clove, chopped
    • 1/4 cup fresh lime juice
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 stick (1/2 cup) unsalted butter, melted

Prepare sauce by puréeing garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Note: If you aren’t able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Serves six. Source: Epicurious (www.epicurious.com)

Indonesian Albacore Satay

Wednesday, October 1st, 2014

Did you know? The albacore harvested by Oregon & Washington fishermen are younger fish (three to five years old) between 10 and 30 pounds, and are higher in Omega-3 fish oils than the large, lean, older albacore caught mostly by foreign longline fishermen in the central Pacific. Because these fish are young, mercury accumulation is not a concern.


  • 1-1/3 pounds skinless Pacific albacore, cut into large cubes


  • ¼ cup lime juice
  • 4 teaspoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1/8 teaspoon black pepper

Dipping Sauce:

  • 3 tablespoons peanut butter
  • 3 tablespoons warm water
  • 1 tablespoon lime juice
  • generous pinch of cayenne
  • ¾ teaspoon sugar
  • ½ teaspoons salt-reduced soy sauce
  • ½ teaspoon grated fresh ginger

Rinse albacore with cold water; pat dry with paper towels. In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time. While albacore is marinating, make dipping sauce by blending peanut butter and warm water, and adding remaining ingredients.

Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers. Place skewers on greased grate 4-5 inch from hot briquettes.

Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook!

Albacore should be pink in center when removed from heat. Serve with dipping sauce. Makes 4 servings.

Source: Oregon Albacore Commission.

Quick and Easy Cioppino

Wednesday, October 1st, 2014

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.


  • 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 Turkish bay leaves or 1 California
  • 1 1/2 teaspoons dried thyme
  • 1/8 teaspoon dried hot red-pepper flakes
  • 1 (28-ounce) can crushed tomatoes in juice
  • 1 1/2 cups water
  • 1 cup full-bodied red wine such as Zinfandel or Syrah
  • 1 (8-ounce) bottle clam juice
  • 1 pound skinless fillets of thick white-fleshed fish such as halibut, cod, or pollock, cut into 2-inch chunks
  • 1 pound (total) mussels, clams, shrimp, crab, scallops, squid, etc.

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Serve with a baguette or rice.

Note: Tomato base can be made in advance, with seafood added later.

Adapted from a recipe at Epicurious.com

Fresh Sardines Napa Style

Wednesday, October 1st, 2014

Sardines are managed under the coastal pelagic species fishery management plan. Sardines have been deemed a “nutritional powerhouse” rich in Omega-3 fatty acids, protein, and other nutrients. Fresh local sardines can be purchased from local seafood stores and also from some Asian grocery stores, like Uwajimaya. When buying fresh sardines, conduct the “clock test” to assess the level of freshness: 1) grasp the sardine by the head; 2) allow it to flop to one side, and; 3) relate the angle of the fish to a clock. While a firm sardine with a 12 o’clock reading is ideal, an angle between 12 o’clock and 3 o’clock is acceptable.


2 pounds fresh sardines
1 cup all-purpose flour
3/4 cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
1/2 cup fresh mint leaves


Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.

In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.

When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about one hour before serving to allow the fish to marinate. Enjoy.

Crisp Lemongrass Salmon – Ca Nuong Xa

Wednesday, October 1st, 2014

Serves 4.


  • 1 lb skin-on salmon fillet, cut ito 4 portions
  • 1 1/2 tablespoons chopped lemongrass
  • 1 1/2 teaspoons packed light brown sugar
  • Scant 1/4 tablespoon salt
  • 2 tablespoon chopped shallot
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon Madras-style curry powder, such as Sun Brand
  • 1 tablespoon oil


Run your finger along the flesh side of the salmon filet to check for any bones. Remove them with tweezers. Set aside.

Position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for 20 minutes. Meanwhile, in a food processor or blender, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with.

Coat both sides of the salmon filets with the paste, cover, and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before cooking.

Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes. Now flip it again so that the skin is up. Broil for 30 to 60 seconds more to crisp the skin. Watch the fish carefully, lest the skin blacken too much. Transfer to a serving plate and enjoy with lots of rice.

Adapted from VietWorldKitchen.com