| UNALASKA CEVECHE by Dory Orr 1 lb halibut ½ c. chopped green onion tops lemon juice 1c chopped tomato ½ c. lime juice ½ c. chopped cilantro Chop halibut (raw) into very fine pieces. Put into a bowl and cover with 1/3 c. water and enough lemon juice to cover. Refrigerate overnight, covered, stirring a couple of times. The next day, add tomatoes, green onion and cilantro. Add ½ c. lime juice and mix well. Serve with tortilla chips. FIRST PRIZE WINNING HALIBUT, KING CRAB CORN CHOWDER by Linda Ellsworth 1 c. butter (1/2 c. for veggies, 1 tsp celery seed ½ c. for fish) 2 cans whole kernel corn (not drained) 1 large onion 1 lb. king crab chunks, marinated 8 medium potatoes 1 lb. halibut chunks, marinated 5 large cloves garlic (approx) 6 c. water ½ c. celery 2 cans evaporated milk 1 tsp. salt ½ tsp. pepper 3 tbsp garlic powder Marinate: Night before marinate fish with celery seed, dill seasoning, garlic cloves, cracked pepper, salt, pepper rub, or any of your favorite fish seasonings. Saute onion and garlic in ½ c. butter until the onion is clear. Add ½ (4) peeled potatoes; sauté 2 to 5 minutes. Add corn. Cook for 2 hours. Add water periodically throughout. Add potatoes, garlic seasoning, remaining water, salt and pepper to taste. Simmer over over medium heat 1 hour. Cool. Refrigerate overnight. Next Day: Saute marinated fish with ½ c. butter and add to soup mixture. Heat thoroughly. Add evaporated milk just before serving. Heat until warmed. Do not let soup boil; it will break. HALIBUT LOBSTER by Terry Quirk 2 inch cubes halibut 1 c. sugar 1 lemon Boil pot of water. Add 1 cup sugar. Boil fish until white. Remove and garnish with lemon. Fish will taste like lobster. |
| This Batch of Recipes are from the people who live and eat Alaskan Seafood |
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| DUTCH HARBOR CRAB PIE by Dale Kelley 1c. shredded swiss cheese 1c. light cream 1 unbaked 9” pie shell ½ tsp. salt ½ lb. cooked, flaked crab ½ tsp. grated lemon peel 3 green onions (sliced with tops) ¼ tsp. dry mustard 3 beaten eggs ½ sliced almonds Sprinkle cheese over bottom of pie shell. Top with crab meat; sprinkle with sliced green onions and tops. Combine eggs, cream, salt, lemon and dry mustard. Pour over crab meat. Top with sliced almonds. Bake in slow oven (325) for 45 minutes or until set. Remove from oven and let set 10 minutes before serving. ROBINSON’S SALMON PIE by Lynda Lybeck Robinson 1 box frozen pie crust salt and pepper 4 to 5c. cooked jasmine rice 3 cloves fresh garlic or 1/3 medium onion, diced garlic powder 1 raw salmon filet, thinly 3 to 4 beaten eggs sliced (about 2 ½ to 3c.) ¼ cube butter or margarine TARTER SAUCE: 2c. mayonnaise 1/2c. diced onions 2/3c. diced pickles (sweet or garlic to taste dill; your preference) Mix all together. Refrigerate. Preheat oven to 375 degrees. Lightly spray pie pan with cooking oil. Place the bottom pie crust in the pie pan. Spread enough rice to cover the bottom of the pan, about ¾ to 1 inch thick. Spread out the onion evenly over the rice. Caution: Too much onion will overpower the flavor of the fish. Lay the salmon slices over the onion, covering the entire pan. The salmon layer can be about ½ inch thick. Sprinkle lightly with garlic, salt and pepper. Dot evenly with butter. Spread the remaining rice over the top of the salmon. Evenly pour your beaten egg over the entire layered mix, using a fork to gently separate one small section at a time so that the eggs seep down through the mix. Use the remaining pie crust to cover the pie, fluting the edges. Cook for about 45 to 50 minutes or until the crust is golden brown. Serve with tarter sauce. Alaskan Salmon maybe substituted with Alaskan Cod or Alaskan Halibut. |