• ½ cup tomato sauce

  • 2 tbsp. green onion, minced

  • 1 tbsp. parsley, minced

  • ½ tsp. Worcestershire sauce

  • 1/8 tsp. each pepper & basil, crushed

  • dash of sugar

  • 1 tbsp. oil

  • 2 tsp. lemon juice

  • 1 whole (1 ½ to 2 lbs.) Alaska Sablefish fillet, thawed if necessary

Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes. Mix oil and lemon juice; brush on fish, baste with tomato mixture and continue cooking until sablefish flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness measured at its thickest part. Thoroughly heat remaining tomato mixture; serve with sablefish. Makes 6 to 8 servings.

Preparation tip: For ease of handling, place sablefish on foil before grilling.


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

  • ¼ cup peanut oil

  • 2 tbsp. soy sauce

  • 2 tbsp. balsamic vinegar

  • 2 tbsp. chopped green onions

  • 1 1/2 tsp. brown sugar

  • 1 clove garlic, minced

  • ¾ tsp. grated ginger

  • ½ tsp. red chili flakes (or more to taste)

  • ½ tsp. sesame oil

  • 1/8 salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 4 servings.



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

  • 1/4 cup butter or margarine, melted

  • 1 tbsp. lemon juice

  • 2 tsp. grated onion

  • 1 tbsp. finely chopped parsley

  • 1/4 tsp. tarragon, crushed

  • Dash bottled hot pepper

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method
Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.



  • 1 14-3/4 oz. can Alaska salmon (or 2 cans, 7-1/2 oz.)

  • 2 tbsp. lemon juice

  • 1-1/2 tbsp. Dijon-style mustard

  • ¾ cup dry breadcrumbs

  • ½ cup sliced green onions

  • 3 egg whites

Drain and flake salmon*. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.

Garlic-Lime Alaska Prawns with Avocado Cream

Makes 8-10 Appetizer Servings Prep and Cook Time: About 30 minutes, Plus at least 45 minutes to Cure
1-1/2 tablespoons kosher salt
1-1/2 tablespoons sugar
1-1/2 pounds peeled Alaska Spot Prawns (15-20-per pound), tails on
1/4 cup olive oil
1/4 cup chopped fresh cilantro
3 cloves garlic, peeled and minced
2 teaspoons grated lime peel
1/2 teaspoon fresh-ground pepper
Avacado cream

1. In a bowl, mix salt and sugar. Rinse prawns and pat dry. Add to sal-sugar mixture and stir gently to coat. Cover and refrigerate for 45 minutes to 1 hour. Rinse prawns well and drain; rinse and dry bowl.
2. In bowl, combine olive oil, cilantro, garlic, lime peel, and pepper. Add prawns and mix to coat. Thread prawns on metal or soaked wooden skewers, running them through each prawn once near the tail and once near the head end so it looks like the letter C.
3. Lay skewers on a well-oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand just above the grill only 2 to 3 seconds); close lid on gas grill. Cook, turning once, just until prawns are opaque throughout, about 5 minutes total.
4. Push prawns off skewers and arrange on a platter. Set avocado cream alongside.

Avocado Cream: Peel 2 ripe avocados (about 1-1/2 pounds total), cut into chunks, and put in the bowl of a food processor. Add 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon ground dried ancho chiles or chili powder, and 1/2 teaspoon salt; whirl until smooth. Taste and add more lime juice if desired. Scrape into a small serving bowl. Makes about 1-1/4 cups.

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