Notes about Recipes in this book

• Noyo Harbor barbecued salmon

  • twoyolks on July 09, 2019

    The marinade complements the fish well.

• Salmon and corn chowder

  • smccandless on January 02, 2013

    Added a leek in place of 1/2 an onion. Used salmon stock + 3 cups raw salmon scraps from whole filleted fish. Used 2 cups roasted tomatoes and added 1 cup additional salmon stock in place of milk. Added additional 1/2 # potatoes.

• Grilled halibut with roasted garlic marinade

  • twoyolks on April 19, 2017

    The halibut turns out really well grilled. It had a lot of flavor. However, the roasted garlic flavor wasn't present at all in the fish.

• Halibut cubes in Thai green curry sauce

  • lorloff on July 07, 2013

    Fantastic recipe. Really delicious. The halibut was perfect. Used 4 tablespoons of green curry paste and red boat fish sauce. Used 1/2 cur green onions.

• Pan-seared halibut with dried mushroom crust

  • KarenS on August 07, 2015

    I only made the halibut portion of this recipe, and it was stunning. I marinated the fillets with soy sauce and shaoxing wine for 15 minutes, melted butter instead of oil in a nonstick skillet, sprinkled the fillets with porcini powder (D'Artagnan), and sauteed them. The flavor was swooningly divine! No sauce needed.

• Braised fillets with red pepper and sherry sauce

  • KarenS on February 08, 2014

    Easy & delicious. Used peppers I had roasted with onions & garlic and frozen in the fall.

• Baked curried lingcod

  • puffinpower on July 11, 2012

    http://www.sfgate.com/news/article/Missing-ingredient-in-curried-lingcod-recipe-3095674.php

• Grilled whole albacore loin with corn-potato "risotto"

  • Cheri on August 05, 2012

    Yum! Summer on a plate. Bought the tuna off the boat at a dock in Florence, OR. Cut the loin into steaks and marinated about 40 min. Grill for 4-5 min per side, fairly well done (how we like it). The flavor combo here is outstanding.

• Grilled yellowtail with avocado-lime sauce

  • lorloff on January 15, 2021

    This sauce was perfect with the yellowtail kingfish we had also called amberjack and Hiramasa. It perfectly complemented the fish which we broiled and decided to just cook through. It was wonderful. We are going to try the sauce with halibut next. We used the juice from 1 ½ limes. We broiled the fish for 3 mins a side. The next day made the sauce again to serve with Thomas Keller’s Ad Hoc at Home master recipe for halibut and it was a perfect match.

• Dungeness crab cakes

  • KarenS on December 05, 2016

    Great, straightforward crab cake lets the crab shine. I used a tsp of salt instead of the Chesapeake seafood seasoning and upped the paprika a bit. Nice texture. Freezes well.