How To make Alaskan Fish Bake
1/2 c Carrot,shredded
1/2 c Celery,finely chopped
1/2 c Onion,finely chopped
1 Bouillon cube,chicken
2 1/2 c Water
3/4 c Rice,long-grain
1 tb Margarine,unsalted
1/3 c Flour,all-purpose
1/2 ts Garlic salt
1/4 ts Dill weed
1/4 ts Onion powder
4 Salmon steaks,1/2" thick
1/2 c Mayonnaise
1. Gently boil carrot, celery, onion and bouillon in
water in pot, covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20 minutes (not all liquid will be absorbed). 2. Combine flour, garlic salt, dill and onion powder on waxed paper. Spread salmon on both sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on both sides in ungresed skillet over medium heat. 3. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7". Place steaks on top of rice mixture. 4. Bake, uncovered, in preheated hot oven (400'F) for 20-25 minutes or until fish is cooked through. Let stand 5 minutes before serving. (Eve Engle, Palmer AR)
How To make Alaskan Fish Bake's Videos
How to Fry Alaskan Pollock Fish Fillets
How to Fry Alaskan Pollock Fish Fillets
Prepare coating for fish fillets using flour, egg mixture and bread crumbs.
Coat fish with flour, dip in egg mixture ( one egg and 2 tbsps. milk),cover with bread crumbs.
Fry with 1 tbsp. clarified butter or 3 tbsps. olive oil over medium high heat,2 minutes each side.
Replace in baking pan and bake 10 minutes at 350 F (160 C) preheated oven.
How To Handle and Cook Frozen Alaska Pollock
Subscribe to MonkeySee for more great videos: Sodexo Chef Desmond Fannin explains how to properly handle frozen Alaska Pollock and demonstrates how to cook frozen nuggets, sticks, and fillets.
Alaska Pollock Fish Recipe
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How to Make: Roasted Alaskan Halibut
Step-by-step instructions on how to make delicious homemade Roasted Alaskan Halibut on a bed of fresh summer vegetables by top Chicago chef, Luca Corazzina, Executive Chef of 312 Chicago restaurant.
Roasted Alaskan Halibut
(serving size: two people)
Ingredients:
■ 14 oz Pacific Halibut
■ 1 cup Cauliflower
■ 1/2 cup Heavy Cream
■ 1 oz Chopped Panchetta
■ 1 oz Sliced Red Onion
■ ¼ cup of fresh fava beans (blanched)
■ 1 bunch Watercress
■ 1/2 oz Salt
■ 1/2 oz Black Pepper
■ 1 oz Vegetable Oil
■ 1/2 oz Tuscan Extra Virgin Olive Oil
In a small pot boil cauliflower with cream, salt and pepper. Cook for about ten minutes until cauliflower is soft. Take away from hear and puree in a food processor. Set aside. Then heat a sauté pan at medium and add vegetable. Cut Halibut into two pieces and season both sides with salt and pepper. Sear fish on both sides for about two minutes each side until nice and brown. Remove fish from pan and rest on a plate. In the same pan, start cooking the onion, fava beans, pancetta and watercress. Season to taste (but be aware that the pancetta is already salty). To plate, start with the cauliflower puree, then add the vegetables and then the halibut on top. Finish dish by drizzling the olive oil over the fish. Buon Appetitio!
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Baking Alaska Pollock Fillet Fish