86-Lancaster Fanning, Saturday, August 25, 2001
I CD
uUC/n/WjL / (jn/LLcn
QiH HAt/i Alaska Seafcrcrd
for outdoor /
entertaining and
backyard barbecues.
Take a break from the ordinary and
treat yourselt to the simple elegance
of Alaska seafood
You'll be amazed at how quick
and easy it is to prepaie an elegant
gouimet meal on your backyard grill
with Alaska seafood Have some fun
and try several of the simple and
delicious recipes featuied in this
aiticlc Complement your meal with
a choice glass of wine, and you're m
lor a Hue summertime neat'
Gulling, of couisc. is one of the
oldest cooking methods known to
mankind Howcvei, did you know it
is a last, easy and healthy way to
picservc the natural flavoi and
nutrients ol the fish ’ For dnect
gulling, it is best to choose a firm
species ol fish, such as salmon or
halibut, sliced at least one-inch thick
Foi moic delicate fish, such as cod or
pollock, 01 small shellfish such as
Alaska scallops, use a hinged basket
01 lightly oiled sheet of aluminum
toil
Hcic aic a lew simple and
indispensable gulling tips
■ Suit with a dean grill
■ Piepaie the gull ahead ol time —
preheat
■ Cook fish ovei a mcdiinn-hot fire
■ Grill fish loi approximately ID
minutes pei inch ot thickness,
measured at the thickest part
■ Turn fish over hallway thiough
estimated cooking time
■ Baste fish olten with flavored
marinade or butler
■ Remove fish from the grill when
no longer translucent in the center
and when flesh is tendei and easily
Hakes with fork
■ Cook shellfish, such as shrimp or
scallops, quickly ovei a hot fue
■ Heal Alaska ciab thiough before
seising by placing the ciab legs
ducctly onto a hot gull foi 4-5
minutes Alaska ciab is aheady
fully cooked
Check out yoni local seafood
countei to discosci the wide vanely
ol sealood Alaska has to ollet Foi
ttnpaialleled flavoi. coloi and texture,
nothing computes with distinctive
salmon It you picfci whitefish. tiy
tendei and delicate pollock cod 01
sole Foi a slightly fiimci and
incatiei texluie, halibut is a gieat
choice And shellfish loveis will be
in heaven with sweet and succulent
scallops, as well as thiee kinds ot
ciab including King eiab. Snow ciab
and Dungeness ciab —all with
uicsistible melt-m-youi-mouth flavor
and texture
Anothei gieat thing about
choosing Alaska sealood is that it is
not only healthy and delicious, it is
haivested in an ecologically hicndly
way —called sustainable fishing This
means that Alaska lishcimen do not
ovei-fish and that the fisheiy is
managed in a way that ensuies the
health and dtveisity ol the mat me
ecosystem In lad Alaska salmon is
* -» *■ •> y » >**
the first U S. fishery to be ceilified as
sustainable by the Marine
Stewardship Council
INVEST IN YOUR HEALTH
WITH ALASKA SEAFOOD
Alaska seafood pampers the palate,
but you might not know that it also
enriches the body Full of high
quality protein, vitamins and
minerals, many species also contain a
high amount of extremely beneficial
"good" fats called omega-3 fatty
acids that can provide five vital
health benefits
I Protects the heart: Omega-3 fatty
acids help reduce the risk of heart
disease by acting as natural blood
thmners which reduce abnormal
clotting, keeping triglycerides
down at safe levels and lowering
blood pressure ‘
2 Improves brain function:
Reseaich suggests that eliminating
deficiencies ot omega-3 fatty acids
could improve conditions
associated with mental disoideis
such as depression, senile
dementia and attention deficit
hyperactivity disoider
3 Reduces certain cancer risks: A
new finding indicates that omega-3
fatty acids can create “roadblocks"
that make the migration of certain
cancer cells in the body more
difficult 1
4 Natural anti-inflammatory
agent; Omega-3 fatty acids have
helped to ease the symptoms of
ailments such as arthritis, asthma,
menstrual cramps, migraine
headaches and many skin
disorders 1
5 Aids vision: Omega-3 tatty acids
are essential to the health of the
letina and also prevent damage
to/increase circulation in the tiny
blood vessels of the eyes. 1
It’s easy to incorporate omega-3
fatty acids into your diet: simply
enjoy two servings of Alaska
salmon/seafood a week! In fact, the
American Heart Association now
recommends that consumers eat at
least two servings per week of fish
high in omega-3 fatty acids.
Souiee All About Omei’a-3 Oils
©1998 by data Felix
BALSAMIC LEMON
SAUCE
This is a simple hut very flavotlul
finisher to a grilled or pan-seared
fish. It can be made well ahead of
time and drizzled on just at serving
time
1/2 cup balsamic vinegar
1/2 cup diy white wine
2 tablespoons Iresh lemon juice
2 tablespoons brown sugai
1/8 teaspoon Itcshly ground
black peppet (or to taste)
Add all ingredients to a small
saucepan and bung to a boil Cook
ovet high heat until mixlutc
thickens, about 2 to 4 minutes
Duzzlcovei yout lav ot tie loods
Makes appiosmiatch 1/3 utp
BECOME A
A CHEF'S SECRET FOR GRILLING
ALASKA SALMON AND HALIBUT
by JOHN ASH
Simply grilled fish in the
summer is one of life’s true
delights. The smell of fresh
seafood coming off either a wood
fire, charcoal or gas grill always
beckons in a way that heightens
the senses and stimulates the
appetite. Enjoyed with a glass of
crisp white wine or a lighter red, it
doesn’t get much better.
Fresh, wild-caught Alaska
salmon and halibut are so delicious
that flavoring and cooking them
should be kept simple so that the
flavor of the fish is right up front
and not obscured. I’ve shared some
favorite toppings of mine for
seafood that complement the fish
without overpowering it. I like to
call these the "new mother sauces”
because they rely on fresh
ingredients rather than cream and
butter to flavor the fish They aie
both healthy and flavortul
When grilling fresh fish, here’s a
technique 1 use to add some
moistness and flavor to the fish
and protect against overcooking it
Very simply, all you do is make a
brine and submerge the fish in it
lor 2 to 4 hours before grilling it
You then remove the fish from the
brine, rinse it gently and pat dry.
Brush it with a little olive oil and
season lightly with sea salt and
Ireshly ground pepper and then
grill until it’s just done I think
you'll be ama/cd at both the
Add the parsley, anchovies, capers,
garlic, basil and zest to a food
processor or blender. With
machine running, slowly add the
oil until just blended Sauce should
still have a little texture Season
with salt and peppci Can be stored
covered and relngeialed lor up to
1 day.
texture and the flavor that this Make s about I cup
tasty hi me bath adds
SALSA VERDE
This is a quick little sauce ol
Spanish origin that is delicious on
•*«*** MC *
all kinds of grilled, pan-seared or
roasted fish. Note that it uses
blanched or roasted garlic rather
than the fresh, raw type. 1 think
this is especially important if you
are going to make the sauce ahead
of time. Within an hour, raw garlic
can become harsh and hot.
Blanched or roasted garlic
maintains its flavor and doesn’t
overpower the sauce as it sits.
1 cup coarsely chopped
parsley
4 anchovy fillets, rinsed
2 tablespoons drained capers
2 tablespoons blanched or
roasted garlic (see note
above)
2 tablespoons chopped fresh
basil or mint (OR 1
tablespoon chopped fresh
tarragon)
I tablespoon finely grated
lemon zest
2/3 cup or so fruity extra
virgin olive oil
Salt and freshly ground
black pepper to taste
BASIC BRINE
FOR SEAFOOD
cup each sea or kosher
salt and brown sugar
■**.W
Grilled Alaska salmon, halibut and Snow crab
1 quart cool water
3 pounds (or less) fresh
Alaska halibut or salmon
Stir the salt, sugar and water
together until the salt and sugar art
dissolved. Add the fish and place in
the refrigerator for 2 to 4 hours.
Grilled Alaska Salmon
With Peach-Olive
Tapenade
i
large peach, peeled and cut
in 1/2-inch pieces (OR
about 1-1/2 cups frozen
peaches, thawed)
teaspoons fresh lime juice
cup finely chopped black
olives
cup finely chopped
pimento-stuffed green
olives
teaspoons capers
canned anchovy fillet, *■
mashed into a paste (OR
1/2 teaspoon anchovy paste)
Alaska salmon fillet (1 to
1-1/2 lb.), thawed if
necessary
2 Tbsps. olive oil
1/4 teaspoon fresh ground
pepper
Make Tapenade Place peaches in
small bowl; stir in lime juice. Ad 4
olives, capers and anchovy paste,
stir to combine. Set aside.
Brush Alaska salmon with olisc
oil and pepper. Grill or bake at
425°F for 10 minutes per inch of
thickness, or until fish flakes easily
when tested with a (ork Serve
salmon topped with Tapenade
Makes about 2 cups Tapenade. 4
servings