Pacificrimhoneybarbecuedfish Recipes

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SNOQUALMIE RIVER "HOT ROCKS" PACIFIC COAST SEAFOOD AND MARINADES



Snoqualmie River

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 1 to 2 servings

Number Of Ingredients 21

2 tablespoons chopped tarragon leaves
1 shallot minced
1 tablespoon sherry vinegar
2 tablespoons grapeseed oil
Pinch salt
4 salmon fillets
1 tablespoon minced ginger
1 tablespoon minced roasted garlic
1/2 teaspoon minced lime zest
1 teaspoon minced chives
1 teaspoon lime juice
4 tablespoons grapeseed oil
Pinch salt
4 scallops, medium size
1/2 teaspoon minced lemon zest
1/2 teaspoon chopped fresh thyme leaves
1/4 teaspoon ground star anise
1 tablespoon lemon juice
4 tablespoons grapeseed oil
Pinch salt
4 halibut fillets

Steps:

  • Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.

PACIFIC RIM SALMON



Pacific Rim Salmon image

Here's a quicky, easy, tasty grilled salmon recipe that I found in the Daily Herald. Prep time includes marinading time.

Provided by Hey Jude

Categories     Asian

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup rice vinegar
2 -3 cloves garlic, to your taste,minced
2 tablespoons firmly packed brown sugar
2 tablespoons hoisin sauce
1 teaspoon ground ginger
2 teaspoons sesame seeds, toasted
1/2 teaspoon lemon pepper
2 1/2 lbs salmon fillets, with skin on
2 teaspoons black sesame seeds, toasted for garnish (optional)

Steps:

  • In a small bowl, combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.
  • Pour over the salmon in a shallow glass dish.
  • Cover and let marinate for 1 hour in the refrigerator.
  • Before preparing a hot fire, spray grill grate with non-stick cooking spray.
  • Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes.
  • Using both a wide metal fish spatula and a grill spatula, carefully turn the fillet over onto the skin side and grill for another 5 minutes, until a milky juice appears on top of the thickest part of the fillet.
  • Serve immediately, sprinkled with the black sesame seeds.

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