Here is a sampling of some of our favorite recipes:
Halibut Enchiladas
2 cups cooked halibut 1 cup sour cream 1 cup chopped sweet white or yellow onion 1 1/2 cups plus 1/2 cup shredded colby/jack cheese 1 small can green chilis, diced 1/2 cup sliced black olives (a small can works fine) 1 dozen corn tortillas 2 cups red enchilada sauce. (We make our own with dried chili peppers, but the canned sauce works fine)
Gently warm the enchilada sauce in a pan large enough to dip the tortillas into. Mix the halibut, sour cream, onion, green chilis, black olives and 1 1/2 cups shredded cheese. Dip the tortillas into the sauce to soften, and fill each tortilla with a generous spoon of halibut mixture. Roll the tortilla around the mixture and place into an oiled 8 x 11 pan. Continue with the remaining tortillas. Pour the sauce over the tortillas, place into preheated 350 degree oven on bottom shelf for about 25 minutes. Sprinkle remaining cheese over tortillas and bake until melted. Serve with shredded lettuce, sour cream and guacamole. You may substitute whole wheat flour tortillas or other tortillas for the corn.
Curried Halibut and/or Shrimp 1 Package of Knorr Leek soup mix (dry) 1 16 oz can chicken broth 1 1/2 cups shredded cheddar (medium) cheese 1/2 cup Sour Cream 1/2 cup Mayo 2 Tablespoons Curry Powder (more or less to taste) Uncooked Halibut, 1 pound, cut into 1 1/2 inch cubes, try to keep uniform Uncooked peeled shrimp or prawns, 1 pound 1 bag frozen broccoli, thawed, or fresh broccoli which has been partially cooked (leftovers work fine)
In greased 8x11 pan, layer broccoli, then halibut and or shrimp on the broccoli. In a bowl, mix the dry soup mix, broth, cheese, sour cream and curry powder. Pour over the seafood. Bake at 350 degrees until halibut is just done. Be careful to not overcook the halibut! If it isn't quite done, let it sit a few minutes. Sprinkle slivered almonds over the casserole about 10 minutes prior to removing from oven, or toast almonds and sprinkle over casserole after removing from oven. This casserole can put together several hours ahead of time and refrigerated until cooked.
Serve over rice.
Halibut Olympia 1 large sweet onion, sliced thin and steamed for 3 minutes in microwave 1 1/2 pound halibut filet 1 cup mayonase juice of 1 lemon 1/4 cup half and half or milk 1 Tbsp. dried dill or 2 tablespoons chopped fresh dill
Note: steaming onion softens it a bit, you don't have to do this. You can also add thinly sliced celery and carrots if you would like. Place the Halibut over the onions. Mix the mayo, lemon and half and half. Stir in dill, reserve a bit for garnish. Pour over halibut. Bake at 350 degrees in the lower half of oven until halibut is just done. Serve with rice.
Halibut Beer Bits 1 cup flat beer 1 cup flour 1 Teaspoon Old Bay seasoning 1 pound halibut cut into 1-2 inch pieces, dredge in flour
Preheat cooking oil to 375 degrees. Mix flat beer, flour and Old Bay and allow to sit for 10 - 15 minutes. Stir in small amounts of water (1 tablespoon at a time) as needed to thin. Dip halibut into batter and fry for a few minutes. Depending on the thickness of the halibut it may take more or less time. The batter does not turn dark, so don't cook until golden, you'll be dissappointed. Serve with tartar sauce. This batter is great for zucchini and mushrooms too, and ranch dressing is the perfect dip.
Smoked Salmon Dip We are purists when it comes to smoked salmon. It is wonderful just cut into pieces, but if you want to make it go a bit further, just stir shredded smoked salmon into softened cream cheese and serve with crackers.
Hot Crab Dip 2 cups Dungeness Crab 2 - 8 oz packages of Cream Cheese 2 Tablespoons Horseradish (more or less to taste) 1/4 cup slivered almonds
Mix the first three ingredients together, place in shallow dish (like a pie plate) and bake at 350 for 15 minutes. Sprinkle with slivered almonds and bake until the almonds are toasted and the cheese is bubbly.
Smoked Salmon Quiche, crustless (from Cozy Log B&B, Juneau, Alaska) 4 eggs beaten 1/2 c butter, melted 1/2 c buttermilk baking mix 1 1/2 c milk 1/2 c sharp cheddar cheese, grated 1/2 c swiss cheese, grated 3/4 c chopped or flaked smoked salmon
Beat the eggs, butter, baking mix and milk with wire whisk. Butter pie plate. Pour in egg mixture. Dot with cheese and salmon, pressing into the egg mixture if necessary to submerge cheeses and salmon. Bake in preheated oven at 350 for 45 minutes.
Blueberry "Stew" First of all there is some discussion whether we have "Blueberries" here or blue huckleberries. Well, I think that they are: a) Blue and b) Berries, and when it gets down to nomenclature, who cares, they are mighty tasty!
2 cups Mitkof Island Blueberries 1/3 cup Splenda (a little less is ok) 2 - 3 teaspoons cornstarch
Simple: Mix the cornstarch with a very little bit of water to dissolve. Stir into the blueberries, add the splenda, and bring to a boil for one minute to thicken. Cool and serve over a lovely home made biscuit or shortcake. Whipped cream just adds to the decadence!
