1 1/2 lbs Alaskan scallops 2 tablespoons finely diced red onion 1 1/2 cups balsamic vinegar 1/3 cup sugar Wooden skewers, soaked in water olive oil Preparation Instructions 1. Combine all of the above listed Tomato Salsa ingredients in a
Rockfish Veracruzana
1 1/2 pounds Alaskan Rockfish 1 pound onions, chopped 2 tablespoons olive oil 3 cloves garlic, minced 1/2 to 1 whole jalapeno or serrano pepper, seeded and minced 1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano 8 large
Rockfish Vegetable Chowder
1 1/2 pounds Alaskan Rockfish 2 carrots, coarsly diced 2 celery stalks, coarsly diced 1/2 cup onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 28-ounce can diced tomatoes, undrained 3 red-skinned potatoes, diced 1 cup water 3
Quick Steamed Alaskan Rockfish
1 pound Alaskan Rockfish fillets 2 tablespoons lite soy sauce 1 tablespoon sugar 1 tablespoon fresh ginger, finely grated 1 clove garlic, minced 1/8 teaspoon black pepper 1/8 teaspoon salt Preparation Instructions 1. Combine soy sauce, sugar, ginger, garlic, pepper
Rockfish in Spinach
1 1/2 lb. Alaskan Rockfish fillets 2 10-ounce Package frozen chopped spinach 1 cup sour cream 1 medium onion, chopped 1 1/2 tablespoons flour 2 tablespoons lemon juice 1/4 pound mushrooms, sliced paprika Preparation Instructions 1. Preheat oven to 375.
Rosemary Roasted Alaskan Crab
2 lbs Alaska King crab or Dungeness crab legs and claws 6 to 8 long sprigs rosemary (approx 1 1/2 oz) 1 large lemon, thinly sliced 1/4 cup olive oil 4 cloves garlic, chopped 1/4 tsp dried red pepper flakes
Rice Salad with Alaskan Dungeness Crab and Asparagus
2 cups water 1/2 tsp salt 1 cup long-grain white rice or 3 cups leftover steamed white rice 6 oz asparagus spears, trimmed (halved lengthwise if quite thick) and cut into 2-inch pieces 1 cup peas (freshly shelled or frozen)