The Pacific Halibut & Blackcod season opened in early March. This fishery extends until mid-November. Our family's boat the F/V Vis just left Squalicum Harbor yesterday afternoon for it's turn at longlining up in Alaska. Blackcod is a wonderful fish to cook on the grill, steam or bake.
The following recipe is courtesy of the Alaska Seafood Marketing Institute. Hot-Smoked & Cold-Smoked Blackcod is smoked in-house at our store year-round.
Smoked Alaska Black Cod with Alaska King Crab and Shrimp Risotto
recipe by Stefani Marnon
Serves 4
recipe by Stefani Marnon
Serves 4
Ingredients:
4, 6oz Smoked Alaska Blackcod Fillets
Alaska King Crab and Pink Shrimp Risotto:
1/2 medium sized onion, diced
2 Tablespoons olive oil
1 cup Aborio rice
1/2 bottle Pale Ale
14oz Chicken Stock, Hot
7oz water, hot
1 cup Alaska Pink Shrimp
1 Alaska King Crab leg, cut into 1/4 rounds
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
2-3 Tablespoons butter
1/4 cup parmesan cheese
Directions: In a medium-sized pan over medium heat, saute' onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency(slightly firm but creamy). Fold in Alaska King Crab, Pink Shrimp, chopped herbs, butter, and parmesan cheese.
Pineapple-orange Soy Glaze: 1 cup pineapple juice, 1 cup orange juice, 2 tablesppons soy sauce, 1 teaspoon garlic chili paste.
Combine all ingredients in a small saucepan over medium heat and reduce by half.
Pan Sear Black cod in a hot saute' pan and finish cooking in a 450F oven.
To assemble, place a quarter of the risotto in the middle of the plate, top with blackcod fillet and pour glaze over the fish until it pools around the risotto.
4, 6oz Smoked Alaska Blackcod Fillets
Alaska King Crab and Pink Shrimp Risotto:
1/2 medium sized onion, diced
2 Tablespoons olive oil
1 cup Aborio rice
1/2 bottle Pale Ale
14oz Chicken Stock, Hot
7oz water, hot
1 cup Alaska Pink Shrimp
1 Alaska King Crab leg, cut into 1/4 rounds
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
2-3 Tablespoons butter
1/4 cup parmesan cheese
Directions: In a medium-sized pan over medium heat, saute' onion in olive oil until soft and translucent; season with salt and pepper. Add the rice and stir to coat; cook and stir until the grains turn opaque. Add the beer and continue stirring for 1 minute to allow alcohol to evaporate.
Add hot chicken stock to the pan until it just covers the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue adding the stock in small increments. When all of the stock has been absorbed, begin adding small increments of hot water until the risotto reaches the desired consistency(slightly firm but creamy). Fold in Alaska King Crab, Pink Shrimp, chopped herbs, butter, and parmesan cheese.
Pineapple-orange Soy Glaze: 1 cup pineapple juice, 1 cup orange juice, 2 tablesppons soy sauce, 1 teaspoon garlic chili paste.
Combine all ingredients in a small saucepan over medium heat and reduce by half.
Pan Sear Black cod in a hot saute' pan and finish cooking in a 450F oven.
To assemble, place a quarter of the risotto in the middle of the plate, top with blackcod fillet and pour glaze over the fish until it pools around the risotto.
1 comment:
Hey, wonderful info! Good looking boat, too! Love the new blog.
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