I shipped back $XX amount of fish (I'm purposely refraining from revealing the amount because although it was a deal, some may find the price a bit exorbitant) from the trip and have enjoyed fresh seafood just about everyday I've been back.
I purchased wild salmon and halibut. Salmon's now in season and all I can say is OMG! It is so tender it practically melts in my mouth. And the halibut is pretty delish, too.
How have I prepared these fish dishes? Up top is a snapshot of halibut with a caper butter sauce with tomatoes, inspired by watching Food Network and seeing the chef for the governor prepare her halibut in a similar sauce.
Here's my recipe for caper butter sauce (and next time I'll dice the tomatoes):
- In a skillet, melt a tablespoon of butter, brown both sides of the halibut then transfer to pan and bake in oven at 350 degrees until done (15 minutes maybe?);
- In the same pan on medium heat, add 3 tablespoons of butter (this may be excessive, but good) and melt;
- Add a tablespoon of capers;
- Add chopped tomato to the mixture and stir so melted butter does not melt;
- Garnish halibut with the sauce and enjoy!
For the salmon, I combined some of my favorite things to make a sweet and spicy berry sauce (pictured above).
- First, I grilled the salmon on my George Foreman Grill.
- While grilling, combine 2 tablespoons of maple syrup (I used the real stuff from Western New York); 2 tablespoons of raspberry jam; 2 tablespoons of green onions and 1 teaspoon of hot pepper flakes in a saucepan and cooked over medium heat until well blended together;
- When the salmon is finished grilling, transfer to a plate and top with the sweet and spicy berry sauce.
I have a many more fillets and steaks to enjoy and will have fun experimenting with recipes.
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