Dungeness crabcakes with green cocktail sauce

Ingredients

  • 10 slices white bread
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons hot pepper sauce
  • 7 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole
  • 1/4 cup chopped onions
  • 1/4 cup seeded and chopped green bell peppers
  • 1/4 cup seeded and chopped red bell peppers
  • Unsalted butter, for pan frying, about 6 tablespoons
  • 4 to 8 lemon wedges

Green Cocktail Sauce:

  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot pepper sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish

Directions

For cocktail sauce, puree tomatillos and drain liquid. Mix with remaining ingredients.

For crabcakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (about 6 cups.) Put crumbs in a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the rest). Set aside.

In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove and refrigerate.

Squeeze as much liquid as possible out of the crabmeat, onions and bell peppers. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine.

Add 1 cup of the bread crumb mixture and combine. Do not overwork or the crabcakes may get gummy. Gently form 8 patties and roll them lightly in the remaining bread crumbs.

Preheat oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve with a cocktail sauce and a lemon wedge.

Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.

Source: FoodNetwork.com

Dungeness crab bisque

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.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cups coarsely chopped red bell peppers (about 2 large)
  • 1 cup chopped green onions
  • 1 cup coarsely chopped celery
  • 2/3 cup coarsely chopped carrots
  • 1/2 cup coarsely chopped red onion
  • 2 teaspoons dried tarragon
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 2 14 1/2-ounce cans diced peeled tomatoes in juice
  • 3 8-ounce bottles clam juice
  • 1 cup dry white wine
  • 1 cup whipping cream
  • 12 ounces Dungeness crab meat

Directions

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. If a more creamy consistence is desired, puree in a blender or with an immersion blender. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Adapted from a recipe from Epicurious.com

Grilled fish tacos

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.

Ingredients

  • 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

Directions

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

Quick and easy cioppino

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.

Ingredients

  • 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.

Directions

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

Halibut with capers, olive and tomatoes

Ingredients

  • Four 6- to 7-ounce halibut fillets (another firm white fish like lingcod, rockfish or swordfish may be substituted)
  • All purpose flour
  • 4 tablespoons olive oil, divided
  • 2 large shallots, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 4 plum tomatoes, seeded, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup chopped fresh basil, divided
  • 1 tablespoon drained capers
  • 1/3 cup bottled clam juice
  • 1/4 cup dry white wine

Directions

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

Source: Epicurious.com

Crockpot fish chowder

Ingredients

  • 2 pounds fresh or frozen fish filets of any type
  • 1/4 lb. bacon or salt pork, diced
  • 1 medium onion
  • 4 medium potatoes, peeled and cubed
  • 2 cups water
  • 1-1 1/2 tsp salt, to taste
  • 1./4 tsp pepper
  • 1 can (12 oz.) evaporated milk
  • 1/2 cup frozen corn (optional)
  • 2 T butter (optional)

Directions

If frozen, thaw fish in refrigerator and cut into bite-size pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into slow cooker with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk, corn and butter during last hour.

White fish fillets with cilantro and white wine

Ingredients

  • 2 1-inch thick fillets of a firm white fish such as halibut, cod, or albacore
  • ½ cup chopped cilantro leaves
  • 3 tablespoons olive oil
  • Juice of ½ lemon
  • 1 garlic clove, minced
  • 2 medium onions, sliced
  • 1 large tomato, chopped (or substitute canned
  • diced tomatoes, drained, about 8 oz)
  • ¼ cup white wine (optional)
  • Salt and pepper to taste

Directions

Preheat oven to 350 deg. F.

Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.

Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes – onions should be soft.

Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with wine, salt and pepper.

Return to oven and bake until fish is flaky, up to 30 minutes.

Serve with rice, polenta, or couscous.

Miso-marinated blackcod

Serves 4. Active time: 5 minutes; total time: 30 minutes, or up to overnight for marinating.

Ingredients

  • 1/4 cup red or white miso paste
  • 1/4 cup sake
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 4 black cod filets, 5 to 6 ounces each

Directions

Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of filets. Transfer to a plastic zipper lock bag or sealable container. Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to two days.

Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod filets skin side-down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10 minutes. If any areas of fish threaten to burn, shield with small pieces of aluminum foil.

When fish is cooked, carefully remove pin bones with a pair of tweezers (there should be no resistance), and serve immediately.

Recipe originally found here.

Tuna and olive salad sandwiches

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 (6-oz) cans light tuna packed in olive oil, drained
  • 1/2 cup chopped drained bottled roasted red peppers
  • 10 Kalamata or other brine-cured black olives, pitted and
  • cut lengthwise into strips
  • 1 large celery rib, chopped
  • 2 tablespoons finely chopped red onion
  • 1 (20- to 24-inch) baguette
  • 2 tablespoons olive oil
  • Green leaf lettuce

Directions

Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.

Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

Indonesian albacore satay

Ingredients

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

Marinade:

  • 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

Directions

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.