Alaska Comes to the Grill
Is seafood from Alaska superior? Dave Lewis, of Alaska Premium Seafoods, thinks so. And after having barbecued and eaten both red and white Winter King Salmon and Alaskan Spot Prawns, I just might agree. As well as being delicious, Alaskan seafood favorably addresses nutrition and environmental concerns.
Within Alaska’s icy clean waters, thrive an abundance of fine seafoods; the Alaskan fish are wild, in an environment which nurtures firm-fleshed seafood, highest in oils which contain Omega-3 fatty acids, and free of toxins and heavy metals. All the seafood sold by Alaska Premium Seafood is target harvested.
Dave came home after seven years in Alaska, where he worked for the fisheries, learning the tricks of the trade, so to speak. He knows that his products are frozen the day they are caught right on the fishing boat or immediately at dockside. The individual vacuum-packed portions are as convenient in quantity as they are consistent in quality. He suggests simple preparation so as not to tamper with the natural flavor. On a hot summer day who would disagree?
Place seasoned Alaska salmon on hot, well-greased grill. Grill 4 inches from coals, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until salmon flakes when tested with a fork. Turn once halfway through cooking time. Brush salmon with vegetable oil, butter, or basting sauce several times during cooking. Serve with a light citrus – yogurt sauce and some fresh dill, maybe some grilled peppers, and garnish with a tomato rose. c
POACHED HALIBUT WITH SHRIMP SAUCE
1/2 cup dairy sour cream
1 Tbsp. mayonnaise
1/3 cup cooked Alaska shrimp
1/8 tsp. dill weed
12 oz. poached halibut steaks
Combine all ingredients except poached halibut; mix well. Cover and refrigerate at least 1 hour to blend flavors. Serve with hot or cold poached halibut steaks. Makes 2 servings. Recipe can be doubled.
Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 sprigs parsley and several peppercorns. Simmer covered, allowing about 10 minutes per inch of thickness measured at it thickest part or until halibut flakes when tested with a fork.
Cut fish into pieces and dip in batter and/or seasoned crumbs. Try Cajun seasoning. Deep-fry at 375 for 3 to 5 minutes or until golden brown and fish flakes when tested with a fork; turn once during frying. Drain.
Culinary Cue: Remember that seafood will do some self-cooking after it is removed from the heat, so don’t overcook it.