"Excellent trip, first class captain and crew"
Kerry and Kevin from Redmond, WA

Our Favorite Fish Recipes

Here are the favorite recipes that we use when cooking fish. We usually do not measure when we cook, so measurements are estimated. Cook to your own taste. We eat fish about 3 times a week and we use these recipes a lot. We also steam our fish and almost always serve our fish with rice. These recipes are also served aboard the F/V Beartrack on overnight trips. ENJOY!

GLAZED GRILLED SALMON

1/2 CUP HONEY
1/2 CUP BUTTER
1/2 CUP BROWN SUGAR
2 TBSP LEMON JUICE
2 TBSP WORCESTERSHIRE SAUCE
1 PACK OF SALMON FILET

Mix all of the ingredients in a sauce pan on med. Heat. Heat and stir until butter melts and ingredients blend. Put your salmon filet on the grill. Brush the glaze onto the fish and close the lid. Keep brushing the glaze over the fish while it cooks.

SWEET AND SOUR HALIBUT

1 JAR OF SWEET AND SOUR SAUCE
1 SM. CAN WATER CHESTNUTS
1 CUP OF FROZEN CHINESE VEGETABLES
1 PACK OF HALIBUT
1/2 CUP EA. OF RED AND YELLOW BELL PEPPERS

Steam fish until done and set aside. Heat sweet and sour sauce and rest of ingredients until vegetables are done. Serve over rice.

BEER BATTER HALIBUT

1 CAN OF BEER (WE LIKE BUDWEISER)
1 1/2 CUPS OF TEMPURA FLOUR
PINCH OF PEPPER
1 TSP DILL
1 PACK OF HALIBUT

Cut halibut into 1 inch chunks. Mix flour and beer and spices together. Heat oil in deep fryer. Dip halibut into batter and deep fry until golden brown.

SAUTEED SALMON

1 TSP COARSE BLACK PEPPER
3 TSP OF FRESH CHOPPED PARSLEY
PINCH OF PAPRIKA
PINCH OF SALT
PINCH OF CRUSHED FENNEL SEED
DASH OF OLIVE OIL
1/3 CUP WHITE WINE
1 PACK OF SALMON

Mix all ingredients to make paste except white wine and salmon. Spread paste over salmon and wrap in plastic wrap. Let set overnight in fridge. Pan fry in med. to med. hot frying pan in olive oil about 4 to 6 minutes each side. Remove fish. Pour white wine in pan until hot and pour over fish.

RED SNAPPER WITH PECAN SAUCE

1/4 TSP BLACK PEPPER
1/4 TSP PAPRIKA
1/2 TSP FENNEL SEED
1 PACK OF RED RED SNAPPER
3 TBSP BUTTER
1/3 CUP CHOPPED ROASTED PECANS
2 TSP LEMON JUICE

Grind spices together in mortar. sprinkle mixture over both side of fish. Put fish in frying pan with the hot butter and cook both sides for 4 to 6 minutes. Remove fish and dump pecans and lemon juice in the same frying pan that you cooked the fish and cook pecans for 1 to 2 minutes. Pour pecan sauce over fish.

Remember, when you come fishing with us we can also send your fish to a local processor where it can be smoked and shipped home for you at a nominal cost.