ALASKA COD SUMMER SALAD

  • 1 lb. Alaska cod fillets

  • 4 cups lettuce, chopped

  • 3 medium cucumbers, peeled, seeded and cut into 1 inch chunks

  • 2 medium tomatoes, cut into wedges

  • 1/2 small red onion, sliced

  • 1/2 cup Greek olives, chopped

  • Oregano Vinaigrette

  • 1/2 cup Feta cheese, crumbled

  • Salt and black pepper, to taste

Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingedients except Feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Makes 4 to 6 servings.

Oregano Vinaigrette
Combine 6 tablespoons olive oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano). Whisk together all ingredients until well combined.

CANTONESE-STYLE ALASKA COD

  • 1 lb. Alaska cod fillets, thawed if necessary

  • 1 tablespoon butter or margarine

  • 2 teaspoons lemon  juice

  • Salt and pepper

  • 1 tablespoon packed brown sugar

  • 1 teaspoon cornstarch

  • 2 tablespoons each water and cider vinegar

  • 1 tablespoon soy sauce

  • 1 cup diagonally sliced celery

  • 1/2 cup canned pineapple chunks, drained

Cut cod into serving sized pieces; place in microwave proof dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Cover with waxed paper; microwave at medium 3 minutes. Rotate dish 1/4 turn; microwave at medium 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Keep cod covered while preparing sauce. Combine sugar and cornstarch in 4 cup glass measure; add water, vinegar and soy sauce. Microwave at high 1 minute or until thickened. Stir once during cooking. Stir in celery and pineapple. Microwave at high 1 minute. Serve over cod. Makes about 4 servings.

Conventional Method
Cut cod into serving sized pieces; place in shallow baking dish. Dot with butter; sprinkle with lemon juice. Season with salt and pepper. Bake at 450°F, 8 to 10 minutes or until cod flakes easily when tested witha  fork. Keep warm while making sauce. Combine brown sugar, cornstarch, water, vinegar and soy sauce in saucepan. Cook and stir 1 minute or until thickened. Add celery and pineapple; cook 2 minutes longer. Serve over cod. Makes about 4 servings.

 

HEARTY ALASKA COD CHOWDER

  • 1-1/2 lbs. Alaska cod fillets, thawed if necessary

  • 1 cup each chopped onion and chopped zucchini

  • 1 large clove garlic, minced

  • 1/4 cup oil

  • 1 can (14-1/2 to 16 oz.) tomatoes

  • 2 cups tomato juice

  • 1/3 cup dry white wine or water

  • 3/4 tsp. each salt and basil, crushed

  • Generous dash bottled hot pepper sauce

Cut cod into large chunks. Sauté onion, zucchini and garlic in oil. Add tomatoes, tomato juice, wine and seasonings. Heat to boiling. Add cod; simmer, covered, about 10 minutes or until cod flakes easily when tested with a fork. Makes about 6 servings. Recipe may be halved.

Microwave Method
Cut cod into large chunks. Combine onion, zucchini, garlic and oil in 3-1/2 quart microwave proof dish. Microwave, covered, at high 4 minutes or until onion is tender. Add tomatoes, tomato juice, wine and seasonings. Microwave, covered, at high 4 minutes or until boiling. Add cod. Microwave, covered, at high 4 minutes; stir. Microwave, covered, at high 4 to 6 minutes longer or until cod flakes easily when tested with a fork. Makes about 6 servings.

 

CRUMB-TOPPED ALASKA COD

  • 1 lb. Alaska  cod fillets, thawed if necessary

  • Melted butter or margarine

  • 1/4 cup fine dry bread crumbs

  • 1 tbsp. chopped parsley

  • 1/8 tsp. each salt, pepper and paprika

  • Lemon wedges

Cut cod into serving sized pieces. Coat on all sides in about 3 tablespoons melted butter. Place in baking dish. Combine bread crumbs, parsley, seasonings and 1 tablespoon melted butter. Sprinkle crumb mixture over cod. Bake at 450°F. 8 to 10 minutes or until cod flakes easily when tested with a fork. Serve with lemon wedges. Makes about 4 servings. Recipe may be halved.

Microwave Method
Cut cod into serving sized pieces. Coat on all sides in about 3 tablespoons melted butter. Place in microwave proof dish. Combine bread crumbs, parsley, seasonings and 1 tablespoon melted butter. Sprinkle crumb mixture over cod Cover with plastic wrap; microwave at medium 3 minutes. Rotate dish 1/4 turn; microwave at medium 2 to 4 minutes longer or until cod flakes easily when tested with a fork. Serve with lemon wedges. Makes about 4 servings.

 
 

WHITEFISH ALMONDINE

  • 1 lb. Alaska  cod , halibut, pollock, rockfish or sablefish fillets or steaks, thawed if necessary

  • 3 tbsp. butter or margarine

  • 2 tbsp. dry white wine

  • 1 tbsp. lemon juice

  • 1/4 tsp. salt

  • Dash pepper

  • 1/4 cup toasted slivered almonds

  • 2 tbsp. minced parsley

  • Hot rice (optional)

Cut fish into serving sized pieces. In shallow microwave proof dish microwave butter at high 40 seconds or until melted. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Cover with plastic wrap; microwave at medium 5 minutes. Remove plastic wrap; spoon sauce over fish. Rotate dish 1/4 turn; cover and microwave at medium 3 minutes longer or until fish flakes easily when tested with a  fork. Stir almonds and parsley into sauce in bottom of dish. Cover and let stand 2 minutes. To serve, spoon sauce over each portion. Serve additional sauce over rice. Makes 4 servings.

Conventional Method
Place butter in shallow baking dish and heat in oven at 450蚌. until butter is melted but not brown. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Bake at 450蚌. allowing 10 minutes baking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Stir almonds and parsley into butter sauce. To serve, spoon sauce over each portion. Serve additional sauce over rice. makes 4 servings.

DUNGENESS CRAB NEWBERG

  • 3/4 cup sliced mushrooms

  • 1/4 cup finely chopped onion

  • 1/4 cup butter or margarine

  • 3 tbsp. flour

  • 1-1/2 cups half-and-half or milk

  • 2 egg yolks, slightly beaten

  • 5 to 6 oz. (1 cup) Alaska Dungeness crab meat, thawed if necessary

  • 2 tbsp. dry sherry

  • Dash cayenne pepper

  • Salt

  • Patty shells or toast points

  • Paprika

Microcook mushrooms, onion and butter in 2 quart microwave safe bowl at high (100%) 2-1/2 minutes or until onion is tender. Stir in flour, then half-and-half. Microcook, covered, at medium (50%) 6 minutes or until sauce is thickened and bubbly; stir occasionally. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Microcook at medium 2 to 3 minutes or until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Makes about 4 servings.

Conventional Method
Sauté mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Makes about 4 servings.

 
 

ALASKA KING CRAB WITH MUSHROOMS

  • 12 oz. Alaska King crab split legs, thawed if necessary

  • 3 tbsp. butter or margarine

  • 1 cup sliced fresh mushrooms

  • 2 tbsp. chopped green onion

  • 1 to 2 tbsp. dry sherry or dry vermouth

  • 1 tbsp. lemon juice

Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thorughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes 2 servings. Recipe can be doubled.

Conventional Method
Melt butter in skillet; add lemon juice. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Makes 2 servings.

Serving Tip
Serve over cooked rice

STEAMED KING CRAB WITH CHOICE OF SAUCES

  • 1-1/2 lbs. Alaska King crab split legs, thawed if necessary

  • Melted butter or margarine

  • Spicy Tomato Relish

  • Shallot Cream Sauce

Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter; Spicy Tomato Relish or Shallot Cream Sauce. Makes 4 servings.

Microwave Method
In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska King crab split legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Spicy Tomato Relish
In food processor or blender finely chop* 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.

Shallot Cream Sauce
Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.

*Vegetables can be finely minced with knife.

 
 

HERBED ALASKA POLLOCK AND BROCCOLI

  • 1 package (10 oz.) frozen broccoli spears

  • 2 (3 to 5 oz. each) Alaska Pollock fillets, ** thawed if necessary

  • 2 tsp. olive oil

  • 1/8 tsp. each oregano and thyme, crushed

  • 1 tbsp. minced parsley

*Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at HIGH (100%) 3 minutes. Separate spears; place Alaska Pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at HIGH 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish ¼ turn twice during cooking. Sprinkle with parsley. Makes 2 servings.

Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with Alaska Pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450°F, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. Makes 2 servings.

*Recipe developed for 600 to 700 watt microwave ovens.

**If thickness of fillets is not even, tuck in thin ends so thickness will be even throughout piece.

CITRUS BAKED ALASKA SABLEFISH

  • 2 (3 to 4 oz. each) Alaska Sablefish fillets, thawed if necessary

  • salt & pepper

  • 1 tbsp. lemon juice

  • 1 tsp. oil

  • ½ onion, sliced in thin rings

  • 1 small orange, peeled and sliced

  • 2 tsp. minced pepper

Sprinkle sablefish with salt & pepper. Combine lemon juice and oil; brush on all sides of sablefish. Place fish in baking dish and arrange onion slice over fish; brush with remaining lemon-oil mixture. Bake at 400°F for 5 minutes. Arrange orange slices over onion; sprinkle with parsley. Bake 5 to 8 minutes longer or until fish flakes easily when tested with a fork at thickest part. Makes 2 servings. Recipe may be halved or doubled.

Variation: one small grapefruit; peeled and sectioned, may be substituted for the orange.

Microwave Method: Sprinkle sablefish with salt & pepper. Combine lemon juice & oil in microwaveable baking dish; turn to coat both sides with lemon juice mixture. Arrange onion slices over fish. Cover with plastic wrap; microwave at MEDIUM 4 minutes. Remove cover and arrange orange slices over onion; sprinkle with parsley and cover. Rotate dish ¼ turn; microwave on MEDIUM 3 to 4 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. Makes 2 servings.

 
 

ALASKA SABLEFISH SPANISH-STYLE

  • 2 (6 oz.) Alaska Sablefish steaks, thawed if necessary

  • salt & pepper

  • 1/3 cup chopped onion

  • 3 tbsp. diced green chilies

  • 2 tbsp. oil

  • 1 tomato, chopped

  • ¼ cup chopped parsley

  • 1 tbsp. lime juice

  • ¼ tsp. oregano, crushed

  • dash of sugar

  • 4 green pepper rings

  • hot rice (optional)

  • lime wedges

Sprinkle sablefish with salt & pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish. Pour tomato mixture over fish. Bake at 450°F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges. Makes 2 servings. Recipe may be halved or doubled.

Microwave Method: Sprinkle sablefish with salt & pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano, and sugar. Arrange green pepper rings on steaks in microwaveable baking dish. Pour tomato mixture over fish; cover with plastic wrap. Microwave at MEDIUM 5 minutes. Rotate dish ¼ turn; microwave at MEDIUM 5 to 6 minutes longer or until fish flakes when tested with a fork. Makes 2 servings.

ALASKA HALIBUT MERENGO STYLE

  • 4 (4-6 oz. Each) Alaska Halibut steaks, thawed if necessary

  • salt & pepper

  • 1 medium tomato, sliced

  • ¼ cup each sliced fresh mushrooms, onions and diced celery

  • 1 tbsp. each lemon juice & vegetable oil

  • ¼ tsp. thyme, crushed

  • chopped parsley

Sprinkle halibut with salt and pepper and place in shallow microwave-safe dish. Spoon tomato over halibut. In 2-cup microwave-safe dish combine mushrooms, onions, celery, lemon juice, oil, thyme, 1/8-tsp. salt and dash pepper; mix well. Microcook, covered with vented plastic wrap, on HIGH (100%) for 2-3 minutes or until crisp-tender. Spoon over halibut. Microcook, covered, on HIGH for 4-6 minutes or until halibut flakes when tested with a fork. Garnish with chipped parsley. Makes 4 servings.

 
 

HERB BASTED ALASKA WHITEFISH

  • 1 lb. Alaska Pollock, Cod, or Rockfish fillets, thawed if necessary

  • 2 tbsp. butter or margarine

  • 2 tbsp. dry white wine or fish stock

  • 1 tbsp. each chopped green onions and parsley

  • dash each thyme and marjoram, crushed

  • lemon slices

Cut fish into serving-sized pieces. Melt butter; add remaining ingredients except lemon. Place fish in shallow microwave-safe dish; baste generously with butter mixture. Arrange lemon slices on fish. Microcook, covered with wax paper, on HIGH (100%) for 3 minutes. Rotate dish ¼ turn. Baste with butter mixture. Microcook, covered, on HIGH for 1-2 minutes longer or until fish flakes when tested with a fork. Makes 4 servings.

POACHED ALASKA SALMON WITH CUCUMBER SAUCE

  • 1 cup water

  • ½ cup dry white wine

  • 1 small onion, sliced

  • 2 sprigs parsley

  • 5 peppercorns

  • ¼ tsp. salt

  • 4 (4-6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary

In 1-quart microwave-safe dish combine all ingredients except salmon steaks; mix well. Microcook, covered with vented plastic wrap, on MEDIUM-HIGH (70%) for 5-6 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Cucumber Sauce. Makes 4 servings.

Cucumber Sauce: Combine ½ cup sour half-&-half or plain yogurt, 1/3 cup seeded and finely chopped cucumber, 1 tablespoon minced onion and ¼ teaspoon each salt and crushed basil; mix well. Sauce can be made ahead and refrigerated. Makes about 2/3 cup.

 

ALASKA SALMON ROMANOFF

  • 6 oz. dry pasta

  • ½ pint sour half-&-half

  • ½ package (3/4 oz.) dry ranch-style-dressing mix

  • 1 can (7-½ oz.) Alaska Salmon, drained and flaked

  • 1 can (4 oz.) sliced mushrooms, drained

  • 3 tbsp. chopped green onions

  • ½ tsp. dill weed

Cook pasta according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1 ½ quart microwave-safe dish. Microcook on MEDIUM-HIGH (70%) for 5-6 minutes or until thoroughly heated. Stir before serving. Makes 4 servings.

 
 

HONEY MUSTARD GLAZED ALASKA SALMON STEAKS

  • 2 (6-8 oz. each) Alaska Salmon steaks, thawed

  • 1 tbsp. Dijon-style mustard

  • 2 tsp. honey

  • pinch of thyme

Place salmon steaks in microwave-safe dish. In a separate bowl, mix together remaining ingredients. Drizzle mustard glaze evenly over salmon steaks. Microwave on HIGH (100%) for 3-4 minutes. Remove from oven and allow to stand for 2 minutes before serving. Makes 2 servings.

 

MARINATED ALASKA POLLOCK APPETIZER

  • 1 lb. Alaska Pollock fillets, thawed if necessary

  • Marinade

  • ¾ tsp. grated lemon peel

  • 1 red or green pepper, thinly sliced

  • ½ cup thinly sliced onion rings

  • 1 tbsp. lemon juice

  • salt & pepper

  • lettuce

  • lemon wedges

Cut Alaska Pollock into 1-inch chunks. Pour Marinade over fish and let stand 20 minutes. Remove from Marinade and sprinkle with lemon peel. Microcook, covered, at HIGH (100%) 2 minutes. Turn fish, add pepper and onions, drizzle with Marinade and rotate dish ¼ turn; microcook at HIGH 2 to 3 minutes or until fish flakes when tested with a fork. Sprinkle with lemon juice; mix gently. Salt & pepper to taste. Refrigerate until completely chilled. Arrange Alaska Pollock and vegetables on lettuce-lined platter. Garnish with lemon wedges. Makes 4 to 6 servings.

Marinade: Combine ¼ cup dry white wine, 2 tablespoons olive oil, 1 tablespoon minced parsley, 1 teaspoon lemon juice, ¼ teaspoon each crushed rosemary and salt, 1/8 teaspoon pepper and dash each bottled hot pepper sauce and sugar. Mix well. Makes about 1/3 cup.

*Recipe developed for 600 to 700 watt microwave ovens.

MUSHROOM-TOPPED ROCKFISH

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 1/2 cup each chopped onion and sliced celery

  • 1/4 cup butter or margarine

  • 1/2 lb. mushrooms, sliced

  • 1/4 tsp. salt

  • 1/8 tsp. pepper

  • Pinch tarragon, crushed

  • 1 tbsp. lemon juice

  • 3/4 cup shredded Swiss cheese

Cut rockfish into serving-sized pieces. Saute onion and celery in butter until tender. Add mushrooms, salt, pepper and tarragon. Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle with cheese. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Makes 4 or 5 servings.

Microwave method
Prepare rockfish as above. In microwave-proof dish, melt 2 tablespoons butter. Add onion and celery. Cover with waxed paper; microwave at high about 1 minute. Add mushrooms and seasonings. Microwave at high 2 minutes; stir once during cooking. Remove mixture from dish. Place fish in dish; spoon mushroom mixture over top. Drizzle with lemon juice; sprinkle with cheese. Cover with waxed paper; microwave at medium 4 minutes. Rotate dish 1/4 turn; microwave at medium 2-4 minutes longer or until rockfish flakes easily when tested with a fork.

Tip
For a lighter entrée, cheese can be omitted.

 
 

STEAMED ROCKFISH ORIENTAL

  • 1 (2 to 3 lb.) whole, dressed Alaska rockfish, thawed if necessary

  • 2 tbsp. soy sauce

  • 1-1/2 tbsp. dry sherry or fish stock

  • 1 tbsp. oil

  • 1 small clove garlic, minced

  • 1 tsp. grated fresh ginger root*

  • 1/4 tsp. sesame oil

  • 2 or 3 green onions, sliced into 1-1/2 inch pieces

Rinse and dry rockfish. Place in shallow heat-proof dish or 9-inch pie dish. combine soy sauce, sherry, oil, garlic, ginger and sesame oil. Spread on fish. Refrigerate, covered, 1 hour. Place steaming rack in large skillet or wok; add water to depth of 1 inch. Place fish in dish used for marinating on rack; cover skillet and bring water to boil. Steam fish allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with green onion. Makes 4 to 6 servings.

Microwave method
Prepare and marinate rockfish as above in microwave-proof dish. Cover with plastic wrap and microwave at medium 15 to 18 minutes or until rockfish flakes easily when tested with a fork; rotate dish 1/4 turn four times during microwaving. Serve as above.

* One-half to one teaspoon ground ginger can be substituted.

HERB-BASTED ROCKFISH

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 2 tbsp. butter or margarine

  • 2 tbsp. dry white wine or fish stock

  • 1 tbsp. each chopped green onion and parsley

  • Dash each thyme and marjoram, crushed

  • Lemon slices

Cut rockfish into serving sized pieces. Melt butter; add remaining ingredients except lemon. Place rockfish on broiler pan; baste generously with butter mixture. Arrange lemon slices on fish. Broil 4 to 5 inches from heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Baste once with butter mixture during broiling. Makes 4 or 5 servings.

Microwave Method
Place fish in shallow microwave-proof dish; baste generously with butter mixture. Arrange lemon slices on fish. Cover with waxed paper; microwave at medium 5 minutes. Rotate dish 1/4 turn. Baste with herb mixture; microwave at medium 2 to 3 minutes longer or until rockfish flakes easily when tested with a fork.

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Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603