FISH AND FLAMES

This barbecue season, make sure to include fish in your protein choices. It is low in fat but also rich with omega-3 fatty acids and vitamins B and D. Not only is it good for you, grilled fish can make a tasty meal—and it’s easier to do than you think. Here are some tips and recipes, courtesy of Alaska Seafood, to help your fish grilling endeavors go swimmingly.

Grilling Tips

Marinate in any container except one made of uncoated cast iron or aluminum, which can react with acids and develop offflavors. Limit marinating time for seafood portions to a maximum of 45 minutes (the proteins could start to break down if left in many marinades longer).

Oil grill then cook fish skin side down first, which protects it from burning and drying out—and can add natural oils to the grill to help it from sticking when flipped. Turn fish only once to help prevent it from falling apart. Use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks, then slide a metal spatula under fish and turn.

Try grilling fillets on aluminum foil, which makes it easier to move and will also catch marinade drippings. Or, use a grill basket or perforated grill rack to keep flaky fish from falling through the grill bars.

Charred Alaska Halibut Tacos with Cilantro Pesto

MAKES 4 SERVINGS | RECIPE

COURTESY ALASKA SEAFOOD

BY NATALIE KAHN

Pesto isn’t just for pasta! This zesty cilantro and parsley pesto is a mouthwatering accompaniment to grilled, gluten-free halibut tacos.

for the pesto

1 bunch cilantro

1 bunch flat leaf parsley

1 jalapeño, minced

¼cup toasted pepitas (pumpkin seeds)

1 clove garlic, minced

¼ cup cotija cheese

¼ cup extra-virgin olive oil, plus more if needed

Salt and pepper, to taste

1. Make the pesto: Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper, and set aside.

2. Grill the halibut: Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil. Grill 5 to 7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper to taste.

3. Assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved for the tacos

1pound Alaska Halibut fillets

Olive oil

8 small (4-inch) corn tortillas

1⁄2 head red cabbage, finely shaved

1⁄4 cup cotija cheese

Lime wedges, for garnish red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

Cook’s Note

Alaska halibut can also be sautéed, roasted, or broiled, cooking just until opaque throughout.

Nutrition (per serving):

Calories: 460, Fat: 26g (Sat: 6g), Cholesterol: 65mg, Sodium:

341mg, Carb: 31g, Fiber: 6g, Sugar: 4g, Protein: 30g

Peruvian Grilled Alaska Pollock Sandwiches with Spicy Green Sauce

MAKES 4 SERVINGS for the sauce

Add some punch to your lunch with these spicy Peruvian-style grilled Alaska pollock sandwiches.

3 whole jalapeño peppers, roughly chopped (see Cook’s Notes)

1 tablespoon aji amarillo pepper paste (optional, see Cook’s Notes)

1 cup fresh cilantro leaves

2 medium cloves garlic

½ cup mayonnaise

¼ cup sour cream

2 teaspoons fresh juice from 1 lime

1 teaspoon distilled white vinegar

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste for the fish

3 medium garlic cloves, roughly chopped

1. To make the sauce, combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.

2. To prepare the pollock: In a large mortar and pestle, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding.

4 teaspoons kosher salt

2 tablespoons ground cumin

2 tablespoons paprika

1 teaspoon freshly ground black pepper

2 tablespoons white vinegar

2 tablespoons vegetable or canola oil

4 wild Alaska pollock fillets (4-6 ounces each)

Nonstick spray for the sandwiches

4 sturdy buns, such as ciabatta

2 ripe avocados, halved, pitted, and scooped out

Thinly sliced red onion

Crisp lettuce leaves, such as romaine

Alternatively, mince all ingredients with a knife and form into a paste. Cut the fillets in half, so you have 8 pieces total. Transfer fish and marinade to a large bowl and massage very gently with your hands until fish is completely coated in the marinade. Set aside while you heat your grill pan.

3. Heat a grill pan over medium-high heat (or set an electric griddle to 400F). Spray with nonstick cooking spray. Place fish on grill pan and cook about 4 minutes. Flip and cook on second side until cooked through and slightly browned, about 2 minutes more. Carefully transfer to large plate.

4. Place buns cut side down over the top of the grill pan and cook, moving and rotating occasionally, until well toasted and beginning to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of fish each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

Cook’s Notes

For a less spicy sauce, remove the ribs and seeds of the jalapeños before puréeing. Ají amarillo is a Peruvian yellow pepper paste. If you can’t find it, it can be omitted. If pollock is not available, you could substitute Alaska cod.

Nutrition (per serving):

Calories: 740, Fat: 57g (Sat: 9g), Cholesterol: 95mg, Sodium: 2960mg, Carb: 33g, Fiber: 8g, Sugar: 2g, Protein: 28g

Char-Grilled Alaska Salmon Rice Bowl with Peanut Sauce

MAKES 4 SERVINGS for the sauce

Healthy Alaska seafood bowl with wild Alaska salmon skewers, fresh veggies, and zesty peanut sauce.

Prepared or bottled Thai peanut sauce for the cucumber tomato salad

2 cups English cucumber, halved lengthwise, and thinly sliced

2 cups cherry or grape tomatoes, halved ½ cup red onion, half-moon slivered for the rice

3 cups cooked brown rice, kept warm

1⁄4 teaspoon nigella seeds or black sesame seeds

1⁄2 tablespoon extra-virgin olive oil

Salt and pepper, to taste for the salmon

4 (4-5 ounce each) Wild Alaska salmon fillets, quartered

2 teaspoons canola oil

Salt and pepper, to taste

8-12 cups mixed greens

1. Prepare the rice. Toss warm rice with nigella or black sesame seeds, olive oil, and salt and pepper. Refrigerate, covered, if not using immediately.

2. For the fish, heat grill over medium-high heat. Rub canola oil on grill grates and metal skewers. Skewer salmon. Brush fish with additional canola oil, then salt and pepper to taste. Cook for a few minutes on each side, until slightly charred. Remove skewers from the grill.

3. For each serving, place 2 to 3 cups mixed greens in the bottom of a large single-serving bowl. Add 3⁄4 cup rice. Add 3 small dollops of sauce onto greens and rice. Place 1 cup of cucumber tomato salad around the rice. Add a skewer of salmon and 1 tablespoon sauce. Garnish with chopped green onions, crushed peanuts and crispy fried garlic, as desired.

Nutrition (per serving):

Calories: 450, Fat: 13g (Sat: 3.5g), Cholesterol: 50mg, Sodium: 360mg, Carb: 55g, Fiber: 7g, Sugar: 8g, Protein: 32g