Happy 4th of July

It’s amazing how quickly the Fourth of July is already here! In my hometown of Portland, Oregon, the weekend is celebrated with a number of firework displays throughout the area. I am very proud to be an American and I greatly appreciate the men and women who have protected our freedom in the armed forces!! Please, remember America’s true heros!!

I plan to spend Independence Day barbecuing (fish of course!) with the family. Most people have experience grilling hot dogs and burgers, but for those less familiar with seafood, here are some tips on grilling fish:

•If using a charcoal grill, group briquettes into a pyramid and ignite. When covered in ash, spread coals into a single layer in an area larger than the food on the grill.
•If using a gas or electric grill, turn on the heat source 10 minutes prior to cooking.
•Fish cooks best over a medium to hot fire and shellfish requires a hot fire.
•Keep a spray bottle of water nearby to extinguish any flare-ups.
•Always start with a clean grill.
•Wipe the grill with oil or other fat to keep the fish from sticking.
•Start by grilling skin side down. If the skin has been removed, this side will be slightly darker.
•Turn seafood only once.
•Cook a total of six to 12 minutes per inch of thickness and avoid over-cooking.

Hope these are helpful, and if you do decide to break out the BBQ this Fourth of July, here is a recipe to test out: Maple rubbed steelhead

Ingredients:
1 ½ to 2 lb. pin bone out Steelhead
1 ½ cup granulated maple Sugar
1 ½ heaping tablespoon fresh medium ground pepper
1 ½ heaping tablespoon granulated garlic
2 Tablespoons sea salt
¼ cup melted Butter
Mix all dry ingredients thoroughly in a bowl
Baste both sides of steelhead with butter
Next, rub dry mixture over fish
Cook on a cedar plank on the barbeque is for 20 minutes and do not flip it.

Father’s Day

I would like to wish a happy Father’s Day to all the Dads. This Father’s Day is extra special to me as my wife and I just brought the newest member of our family into the world- Dominic Dulcich. Dominic – named after my dad – was born April 24 weighing seven pounds, six ounces and was welcomed by his four wonderful older brothers and sisters. He is happy, healthy and we can’t wait to introduce him to Pacific Seafood family and our seafood products!

If you will be doing any cooking for the fathers in your life, here is a recipe I suggest:

Baked Sockeye Salmon:
¾ cup mayonnaise
2 tablespoons freshly grated garlic
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly chopped dill weed
1 teaspoon Tabasco sauce
Dash of vermouth
Salt and pepper
4 small dill sprigs, for garnish
2 pounds of salmon fillet, skinned, deboned and cut into 4 equal portions

Combine all of the ingredients except for the salmon. Thoroughly coat both sides of each fillet portion with baste.

To bake or grill on a cedar plank: 400⁰ F for 20 to 30 minutes
To bake in an over: 400⁰ F for 15 to 18 minutes
To sauté: Sauté in a dry pan using just the baste over medium heat

Serve with steamed asparagus, and pasta with browned butter and freshly parsley.

Shrimp Season Kicks Off

Oregon pink shrimp season is here again! Starting this month the trawl boats will be out catching Oregon pink shrimp – and will be at it through the end of October. We expect to bring in nearly 6,000 tons of shrimp this season.

It’s no wonder to me why shrimp is one of America’s most popular seafood, and there’s nothing like the sweet flavor and firm texture of Oregon pink shrimp. My wife and I love to toss them in salads, pasta, and omelets.

Another reason I think Oregon pink shrimp are becoming more popular – besides being so delicious – is because they are certified as “sustainably harvested” by the Marine Stewardship Council. Oregon coldwater shrimp were actually awarded the world’s first sustainable shrimp certification, which really set the bar – today there are 35 other fisheries that have been certified.

If you’re looking for a fun shrimp dish to serve at Easter (or anytime), here is a recipe from Pacific Seafood chef Gary Puetz that I love…
Cold-Water Pink Shrimp Cocktail

Ingredients:
• 4 cups (approximately 1 1/4 pounds) cold-water pink shrimp, well drained
• 1 lime, zest and juice
• 1 mango, firm, but ripe, peeled, seeded, cut into thin strips about 1-inch long
• ½ cup jicama, cut into thin strips about 1-inch long
• ½ cup finely minced red onion
• ½ cup finely chopped cilantro or parsley
• ½ cup to 1 cup chili sauce
• Red pepper flakes
• Salt and pepper
Directions: Gently combine all the ingredients and chill before serving. Serve with a wedge of lime.

Let me know if you have other shrimp recipes you enjoy. I would love to test them out!

Ash Wednesday, the beginning of Lent

This Wednesday is Ash Wednesday, the beginning of Lent. My family has always observed Lent as a special time to reconcile with Our Lord. Some people do so by choosing to give up things, during the Lenten season, others choose to add additional elements to their day-to-day life. Personally, I give up sugar, bread and alcohol and all three I enjoy.

One of the add on elements of Lent that I enjoy is the traditional “Fish Friday” and enjoying a meal with my family. Below is a recipe I recommend and know my family will be enjoying…

Grilled Halibut with Arugula Raspberry Butter

INGREDIENTS
4 halibut steaks or fillet pieces (1 1/2-2 lb. total)
Vegetable oil (for fish and grill)
Arugula Raspberry Butter:
1/4 cup unsalted butter, softened
3 Tbsp. lightly crushed raspberries
2 Tbsp. chopped arugula
Salt and white or black pepper

INSTRUCTIONS
To prepare the flavored butter, cream the softened butter in a medium bowl with a fork, then add the crushed raspberries, arugula, salt and pepper. Continue mixing with the fork until thoroughly blended.

Spoon the butter onto a sheet of waxed paper or foil and form into a tight cylinder, twisting the ends snugly.

Refrigerate until needed; the butter can also be frozen.
Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Lightly brush the halibut with oil and sprinkle with salt and pepper. Rub a lightly oiled towel or cloth over the grill, add the halibut and cook until lightly browned, 3 to 4 minutes.

Turn the halibut and continue cooking until opaque through (cut to test), 3 to 4 minutes longer.

Unwrap the chilled butter and cut across into 1/3-inch slices. Top each halibut piece with a slice of arugula raspberry butter and serve. Remaining butter can be frozen and saved for another use.

Servings per Recipe: 4

I hope you enjoy this recipe and others during Lent and feel free to share your family’s favorite dish and traditions!