Other fish to try with this recipe: salmon, halibut, & catfish.

4 10 to 12 oz pan-dressed trout
3/4 to 1 tsp ground cumin
3/4 tsp salt
1/4 tsp ground black pepper
1 tbsp olive oil
1 bunch green onions, cut into thin strips
4 tbsp butter
1/4 cup hazelnuts, coarsely chopped
2 tbsp lemon juice
2 tbsp balsamic vinegar

Spread trout open; sprinkle meaty side with cumin, salt, & 1/8 tsp of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 mins. Turn skin-side-down; cook 2 to 3 mins more or until fish flakes easily when tested with a fork. Line 4 plates with green onion tops. Trasfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1 1/2 to 2 mins, until butter and nuts begin to brown. Stir in lemon juice & vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 tsp pepper. Pour nut mixture over trout; serve immediately.

Makes 4 servings.

For variety, substitute any white fish, such as halibut or orange roughy, for the tilapia.

1 tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14 1/2oz can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 tbsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/8 tsp freshly ground pepper
4 6 to 8 oz tilapia fillets
Hot cooked rice and/or crusty bread slices

In a large skillet heat olive oil over medium heat.. Add onion and garlic; cook until onion is tender, for 2 to 3 mins. Add tomatoes, mushrooms, olives, oregano, salt and pepper. Bring sauce to boiling.

Gently place fish in sauce in skillet, spooining sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to serving dish. Spook sauce over fish. Serve with rice and/or crusty bread slices.

Makes 4 servings.

Cucumber and Crab Stacks - 8 servings

Ingredients

4 large radishes, trimmed
1/2 cup fresh corn kernels
4 oz (1 cup) fresh lump crabmeat, picked over
1/2 ripe avacado, peeled, pitted and finely diced
1 tbsp minced red onion
1 tbsp fresh lime or lemon juice
2 tsp jalapeno hot pepper sauce
1/4 tsp salt
24 thin diagnal slices English Cucumber
Cilantro leaves and radish strips, for garnish

Directions

1. Thinly slice enough radishes to make 24 slices. Finely chop remaining radishes. In a small bowl, combine corn, chopped radish, crabmeat, avacado, onion, lime juice, pepper sauce, and salt; stir well.

2. Top each cucumber slice with a radish slice. Spoon crabmeat mixture on top. Garnish each with a cliantro sprig and radish strips.

Presented by REDBOOK.

Total Time: 15 minutes

Dungeness Crab and Mussel Chowder
Presented by: Country Living

Nutritional Information
1 Serving: Calories 387; Carbohydrates 20g; Cholestrol 80mg; Fat 18g; Sodium 786mg.

Ingredients -

14 ounces fingerling potatoes
1/4 cup olive oil
4 oz bacon or pancetta, chopped into 1/4-inch pcs (about 1/2 cup)
3 tbsp finely chopped garlic
1 tsp lemon zest
3 tbsp fresh thyme leaves
3 tbsp finely chopped shallots
1/2 tsp Asian chili paste, such as Sambal Oelek
3 tbsp all-purpose flour
1 1/2 lbs fresh mussels
One 750 ml bottle of Pinot Gris wine (about 3 cups)
2 cups chopped leeks, about 1/2 inch pcs
1/2 cup heavy cream,
3/4 tsp salt
1/4 tsp fresh ground pepper
1 lb Dungeness crabmeat

Directions -

1. Parboil the potatoes: Slice the potatoes into 1/4 inch thick rounds, place in medium nonreactive saucepan (at least 4-qt capacity) with about 2 inches of cold water and bring to a boil. Reduce heat to medium and cook until potatoes just begin to soften - about 5 minutes.

2. Make the chowder: Heat the olive oil in the saucepan over meduium heat. Add the bacon, garlic, lemon zest, shallots, thyme and chili paste and cook, stirring frequently, until the shallots and garlic are softened and the bacon is lightly browned - about 6 minutes. Gradually add the flour, stirring well. Add the mussels and wine, cover, and bring to a biol over medium heat. Remove the mussels and they open, using a slotted spoon, and set aside. Reduce the heat to a medium-low, add the potatoes and leeks to the broth and continue to cook until the potatoes and leeks are tender - 20-25 minutes. Remove from the heat and stir in heavy cream. Season the chowder with salt and pepper and gently fold the crabmeat and mussels into the chowder. Serve immediately in warmed soup bowls.

INGREDIENTS:
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

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DIRECTIONS:
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.
Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

Blackened Snapper with Lime Aioli

4 (6-ounce) snapper fillets
2 tablespoons butter, melted
1/4 cup Cajun spice mix
1/2 cup mayonnaise
1 lime, juiced
1/2 teaspoon garlic salt

Brush fish with butter. Coat with Cajun spice mix.
Heat a large skillet over medium-high heat. When very hot, add fish and cook until just done, about 3 minutes per side.
Whisk together mayonnaise, lime juice and garlic salt.
Serve as a dip with fish.
Makes 4 servings.

Angel Hair Pasta with Shrimp and Lemon

Light, fresh flavors and bright clean colors -- perfect for a romantic dinner.

1/2 pound dried angel hair pasta, cooked according to package directions
3 tablespoons olive oil
3 cloves garlic, peeled and chopped
2 (14.5-ounce.) cans diced tomatoes, drained
1 lemon, juiced
1 tablespoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 lemon, sliced in 1/4-inch slices
Cook pasta according to package instructions; drain and set aside.

In a large nonstick skillet heat oil; add garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add shrimp and cook until just pink. Add pasta and toss until thoroughly heated.
Serve immediately.
Makes 4 servings.

Content provided by All Recipes


Prep: 15 minutes
Cook Time: 20 min
Ready in: 35 minutes

INGREDIENTS

3/4 cup dry white wine
1/2 cup heavy cream
1/3 cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces kosher to taste
1/4 cup vegetable oil
8 (6oz) fillets Alaskan King Salmon
2 tablespoons garam masala
kosher salt to taste

DIRECTIONS

1. Pour white wine, cream, and coconut milk into saucepan; season with curry powder. Bring to a light boil over medium heat, then reduce heat to medium low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.

2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. DO NOT allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.

3. Heat the oil in a saute pan over medium heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.

4. Sear the salmon in the hot oil for 3-4 minutes on one side, the serve immediately with the curry butter sauce.

NUTRITIONAL INFORMATION

Servings: 8

Calories:601; Total Fat: 47.7; Cholesterol: 157mg; Sodium: 552mg; Total Carbs: 2.8g; Dietary Fiber: 1.2g; Protein: 37g

Prep Time: 25 min
Cook Time: 5 min
Ready in: 30 minutes

INGREDIENTS

1 tablespoon olive oil
2 tablespoons melted butter
2 tablespoons fresh lemon juice
1 1/2 tablespoons brown mustard
1/3 cup minced fresh basil leaves
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 lbs medium shrimp, peeled and deveined
Skewers

DIRECTIONS

1. In a small bowl, mix oil, butter lemon juice, mustard, basil, garlic, salt and pepper.

2. Place shrimp in a large, resealable plastic bag. Add oil-basil mixture and toss to coat. Allow to marinate for 20 minutes before threading onto skewers.

3. Preheat an outdoor grill for high heat and lightly oil grate.

4. Place shrimp on hot grill. Cover and cook until grill marks form on one side, about 3 minutes. Turn skewers over and cook until shrimp are fully cooked, about 2-3 minutes longer.

NUTRITIONAL INFORMATION

Servings: 4

Amount per serving
Calories: 277; Total Fat: 12.2g; Cholesterol: 274 mg; Sodium: 546mg; Total Carbs: 4.2g; Dietary Fiber: 0.9g; Protein: 35.2g

Content provided by ALL RECIPES

180 g. - Clearwater Antarctic Bay Scallops, whole lime zested and juiced
1 - Orange Juiced
1/2 - Avacado diced and tossed in lime juice
1/4 - Yellow pepper diced
1/4 - Red Pepper diced
5 ml - Grated Ginger
15 ml - Chopped cilantro (reserve a few sprigs for garnish)
10 ml - Minced Shallot
1/4 - Jalapeno minced, seeds and ribs removed
60 ml - Olive Oil

Method -

Add diced avacado to lime juice right away to keep it green.
In a non-reactive bowl (glass or plastic) mix together the lime-coated avacado and remaining ingredients and allow to "cure" in refrigerator for 3 hours (up to a maximum of 6 hours)

Arrange scallops ceviche in the center of an attractive plate. Garnish with a sprig of cilantro, minced jalapeno and a twist of lime.

Recipe Ingredients:

1 whole side of wild salmon
1 1/2 cups of white cooking wine
1 lemon
Salt
Pepper

Recipe Preparation:

Skin the wild salmon if not already done, and cut the fillet into 3” wide pieces. Marinate the salmon in the white wine and the juice from one lemon for 15 minutes. Place on a broiling pan. Preheat oven on BROIL. Salt and pepper the salmon. Place the broiling pan and salmon about 6” away from the broiling element. Broil for ten minutes and turn the salmon over and broil for an additional 5-10 minutes. Check periodically to see if it is done by breaking apart one piece.

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

Directions:
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.

Ingredients:

3 ounces smoked salmon filet, cut into 1/2 inch medallions.
3 ounces brie cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
3 squares of pre-made puff pastry dough, 5 inches X 5 inches
2 tablespoons melted butter

Method:

1. Preheat oven to 375 degrees. Let dough rest on the counter until it is completely thawed. Brush the edges of each square with the melted butter.
2. Place one medallion of salmon in the middle of each square. Place one ounce of brie on top of each salmon piece.
3. Evenly distribute the fresh herbs on top of the salmon and cheese.
4. Begin wrapping the puff pastry by folding two opposite corners together. Complete the puff pastry package by following the same procedure with the two remaining corners. If the pastry will not stick to itself, use a little water on the tip of your finger and meld the corners into one another. Do this entire procedure gently, whereas you want the pastries to have height and not lose any of its contents. Coat each package with remaining butter.
5. On lightly sprayed baking sheet, bake the pastries at 375 degrees for approx. 15-20 minutes, or until dough becomes golden brown and has risen slightly.
6. Serve hot with your favorite fruit or vegetable.

1 1-2 lb filet of fresh halibut, skinned and de-boned
1 can cream of mushroom soup
1 lemon sliced
1/2 onion cut into thin rings
miced garlic
seasoning salt
pepper
1 box of rice
1 sour cream

Take your halibut and place in the center of a baking dish to where there is room around the fish. Take your cream of mushroom soup (I like to add a little milk to thin soup a little) and spoon it around the fish. Do NOT put any of the soup on the fish, only around. Now you can season your fish bake with the garlic, salt and pepper. Place the lemon slices and onion rings over the fish, and a few onions on the soup is OK. Now place in a 350 degrees pre-heated oven for about 20-25 min or until fish flakes apart.

While this is baking, cook up your rice. I like to use a butter and herb mix or you can use whatever you may think will taste good with the lemon halibut. Once you have removed your halibut bake from the oven, remove the lemon slices sqeezing the remaining juices out over the bake. Now serve the halibut w/ soup mix over the rice. Top with a good spoon-ful of sour cream on top.

I know it sounds a little strange with the sour cream and all but once you try this dish you will understand why it is the only way I prepare my halibut! Thanks Dad!

Kathryn Sawyer (PNWB Customer)

4lbs firm white fish cut into 2" chunks
2 lg onions chopped
2 cloves garlic minced
15oz can tomato sauce
15oz can whole tomatoes
3/4 cup red wine vinegar
2 Tbsp Olive Oil
salt to taste
red pepper flake to taste

Brown onion in pan with olive oil
Add garlic, tomatoes, tomato sauce and allow to cook 15 minutes
Add fish and allow to cook an additional 15 minutes or until fish is cooked through.

Serve with crusty artisan bread

Try adding dungeness crab sections, clams, mussels, scallops, shrimp, or calamari for variation on the fish.

Serves 6 - with 4oz each.

1 Tbs Chopped Garlic
1 Tbs Sesame Oil
1 1/2 tsp Ginger Juice
1 Tbs Minced Lemon Grass
3/4 tsp Pepper Flakes
3 oz Lime Juice
12 lg. Sea Scallops
6 ea. Green Onions, Diced
1/2 c Whole Thai Basil Leaves
1/4 c Chopped Peanuts
6 c Salad

1.) Lightly brown the garlic in the sesame oil over medium heat.
2.) Combine the garlic w/ the next 4 ingredients.
3.) Pour this mixture over the scallops and marinate for 24 hours minimum.
4.) Immediately before serving, toss the scallops w. the green onion and basil.
5.) Top 1c of the salad mixture w/ 2 scallops and garnish w/ chopped peanuts.