Troller Point Fisheries, Recipes


	Halibut Olympia
	1 each	Julienne sliced onion
	2 pounds	halibut
	1/8 cup	white wine
	1/8 cup	lemon juice
	(to taste)	salt, pepper, garlic
	Mayonnaise Mixture
	1 cup	mayonnaise
	1 tablespoon	Dijon mustard
	1 teaspoon	Worcestershire sauce
	1 teaspoon	Dill weed
	Bread Topping
	2 cups	bread crumbs or PANKO
	1/4 cup	Parmesan cheese
	(to taste)	pepper, garlic
	(enough to bind)	butter, melted
	Slice onions and place in the bottom of a casserole dish. Place halibut on top of the onions. Splash the fish with the wine and lemon juice. Make up the mayonnaise mixture and spread over the top of the halibut. Combine the bread topping and cover the mayonnaised halibut. Bake in a 350 degree oven for about 30 minutes. top

	Oven Baked Steaks
	2 each	steaks (halibut or salmon)
	1 tablespoon	olive oil
	1 teaspoon	garlic salt, garlic pepper, or Mrs. Dash
	2 teaspoons	basil
	2 teaspoons	oregano
	Pre-heat oven to 450 degrees. Use a 9x11 glass or stainless steel pan. Pour olive oil over the bottom of pan being sure to completely cover. Sprinkle the steaks with garlic or salt on both sides. Sprinkle the basil and oregano evenly over the bottom of the pan. Lay steaks on herbs and lightly press around and then turn over and repeat. Place uncovered pan into oven for 12 minutes. top

	Alaska Benedict
	3-6 ounce	fish portions, marinated.
		English muffins, toasted
	(to taste)	Hollandaise sauce
	Bake or grill marinated fish portions. After cooking, place on muffins and cover with sauce. top

	Grilled Fish Steaks
		salmon or halibut fish steaks
	(to taste)	Mrs. Dash, garlic pepper, light soy sauce, Yoshida sauce or favorite seasonings
	Lightly season steaks. Place on heated grill, medium to high heat, cover and cook for 4-5 minutes (per inch thickness), then turn and cook another 4-5 minutes (per inch thickness). top

	Grilled Whole Salmon with Pesto
	1 whole	salmon
	2-3 tablespoons	peanut or olive oil
	1	lemon, juiced
	1/2 - 3/4 cups	pesto (see recipe)
	(to taste)	black pepper, ground
	(to taste)	salt
	Heat grill and allow coals to die down a bit. Filet salmon. Brush the 2 salmon halves with oil. Place on grill, skin side up. Cook until fat starts to ooze out of the ends, then turn over. Squeeze lemon over the fish filet. Spread pesto over the entire fish. Pull off grill when it done to your liking. Season with pepper and salt. top


	Steamed Salmon
	4x4 inch pieces	salmon fillet (skins on)
	1 teaspoon	pickling spices
	In a stainless steel or crocker skillet (not cast iron), put in 4x4 inch pieces of salmon fillet (with skin on) skin side down. Put in enough water to cover about 1/2 way up pieces. Add the pickling spices and bring to a simmer. Cover and continue to simmer until flaky, about 10-15 minutes. (DO NOT BOIL) Refrigerate left over portions of salmon and serve next day as a cold salad with lettuce, celery, onion slices, etc. top

Troller Point Fisheries (907) 344-1866

Halibut Olympia

Mayonnaise Mixture

Bread Topping

Oven Baked Steaks

Alaska Benedict

Grilled Fish Steaks

Grilled Whole Salmon with Pesto

Steamed Salmon