Alaska'sFishing Paradise
Season 3 Recipes
by Chef Andrew Schulz
Killisnoo Candy Bars
(Boiled crab)
Place enough water in pot to cover the amount of crab you are cooking; add Old Bay Seasoning to taste.
Bring to a boil.
Lay bottom of cleaned crab to bottom of the pot to protect the meat. Arrange loosely.
Cook approximately 7 minutes in water.
Watch for a little pink color. If crab turns bright red it is overcooked.
This is what we, at Whaler’s Cove Lodge, call a Killisnoo Candy Bar!
Enjoy with melted butter if desired.
Twisted Fish Sliders
¼ Cup Mayonnaise
2 Tbl Garlic (minced)
1 Tsp Garlic/Salt/Pepper Mix
1 Tbl mustard (your favorite brand)
¼ Cup Melted Butter
Blend above ingredients in a med/large bowl.
Add 2 Cups cooked and chunked Salmon and 2 Cups cooked and chunked Halibut. Mix lightly.
Add 1 Cup Bread Crumbs and mix thoroughly.
Scoop spoonful of mixture and flatten into Patty.
You can make patties according to what you want; Either Appetizer or meal size.
Once you make patties place in hot Sauté Pan (use another ¼ c melted butter in pan).
Sauté 3 or 4 minutes on each side until golden brown.
Serve on bun with lettuce/ tomato and onion.
Episode 4
Surf & Turf Stew
1 Head Celery ~ Chopped
4 Carrots ~ Peeled & Chopped
½ Cup White Wine
2 Tbl ~ Olive Oil
1-2 Tbl Minced Garlic (to taste)
2 Cups King Salmon ~ Cubed
2 Cups Beef Steak (left over prime rib works great)
3 Cups Russet Potatoes –quartered and baked
4 - 5 Cups Beef Stock
Heat 2 Tbl Olive Oil in pot to med/high heat.
(Add Italian season mix throughout this process a little bit at a time)
Sauté 2 minutes and add celery and Italian seasoning.
Sauté 2 minutes and add carrots and Italian seasoning.
Add Garlic and Italian seasoning.
Sauté until onions are translucent. Caramelize by adding white wine.
Add beef (prime rib) and half of the King Salmon. Conserve the other half of the Salmon for later.
Add beef stock.
Bring to a boil, cover; reduce to simmer until vegetables are tender (about 45 minutes).
Add remaining Salmon and prepped potatoes. Cover for 5 minutes to let rest.
Enjoy with your favorite bread!
Episode 5
Ceviche
1/2 lb Fresh Halibut
2 or 3 Fresh Lemons
4 Fresh Limes
1/2 Cup Salsa (your favorite brand ~ Mango works nicely)
2 Tbl Minced Garlic
Slice halibut into thin slices.
Squeeze lemon juice into bowl.
Add halibut, your favorite salsa and minced garlic. Stir.
Cut limes into wedges and squeeze juice into mixture.
Add a few lime wedges to bowl.
Refrigerate for 45 minutes until halibut turns white.
Serve with crackers. Will make 3 to 4 servings.Enjoy with your favorite bread!
Episode 6
Halibut En Croute
Preheat Oven to 375
4 Slices Uncooked Halibut (2-3 oz each slice)
4 Slices French Brie (2 – 3 oz each slice)
2 TBL Garlic (minced)
2 TBL Garlic/ Salt/Pepper Tri-fecta
1 Egg Yolk (beaten)
½ Sheet Puff Pastry
Place parchment paper on cookie sheet or grease well.
Place pastry puff on cookie sheet and cut into 4 equal size square pieces.
Lightly season Halibut with garlic, salt and pepper on both sides.
Place a piece of brie directly on each of piece of pastry puff.
Top each piece of brie with minced garlic (approximately 1 tsp each or to taste).
Place piece of halibut on top. Fold pastry around halibut and brie creating a little “Purse”.
Brush each pastry purse with egg yolk.
Bake 10-12 minutes until golden and flakey
Episode 7
Barbeque Coho Salmon with Mango Salsa
3 - 1 ounce portions of fresh Coho Salmon
½ Red Pepper ~ Finely Diced
½ Red Onion ~ Finely Diced
1 Cup Mango ~ Finely Diced
2 Tbl Cilantro
1 Lime (juiced)
Garlic/Salt/ Pepper Mixture ~ Approximately 2 Tbl
1 Tbl Fresh Minced Garlic
1 Tbl Rice Vinegar
½ Cup Fresh Mango Juice
1 Tbl Olive Oil
¾ Cup Soy Sauce
Marinate Salmon in Soy sauce for 25 – 30 minutes
Before starting to mix salsa begin heating your barbeque
In a large bowl combine the following:
Red Pepper ~ Red Onion ~ Mango
Cilantro ~ Olive Oil ~ Rice Vinegar ~ Garlic
Squeeze lime juice over mixture
Garlic/Salt/ Pepper Mixture to taste
Mango Juice
Stir well and let set at room temperature for 35- 40 minutes.
Place Salmon on barbeque meat side down (skin side up).
After 2 -3 minutes flip carefully. Marinate with remaining Soy Sauce.
Cook another 2-3 minutes. Salmon will begin to flake.
Do not overcook.
Remove from barbeque and top with Mango Salsa