Halibut
Searing Halibut:
- Start off by patting your halibut dry with some paper towels (This step is crucial in searing your halibut, don't skip this step!!)
- Now grab your seasoning, in class, we used Heath Riles Cajun Creole Garlic Butter. This seasoning is similar to a "Blackening Spice" but adds a sweet finish from the butter in the rub! After you've seasoned your halibut, now it's time to sear!
- Get your pan on a medium-high heat and let your pan preheat before you add your oil in. I like using avocado oil or an 80/20 oil blend (80% Avocado oil 20% Extra Virgin Olive Oil).
- You want to make sure your oil has a nice glimmer before adding your halibut. Add your halibut to the pan, searing your fish skin side up, and let it cook about ¾ way through the filet to get a nice sear on your halibut. Flip over and baste your halibut with a couple tabs of butter to finish the filets and give your fish a great crust!
- If you don't want to use butter, simply baste with oil to finish your fish.
Greek Tartar Sauce:
Ingredients:
- 1 cup plain whole milk greek yogurt
- 2 tbsp capers, drained and chopped and lightly sauteed in olive oil
- 6-8cornichons, finely chopped
- 1-2 lemons; juiced
- 1 bunch fresh parsley, finely chopped
- 1 tsp Tahini, ground sesame seeds
- Salt and pepper to taste
- Take a small sauté pan and set to medium heat. Add a small amount of cooking oil and add your drained capers in, lightly sauté the capers until the capers start to blister. Once they blister, transfer them to a paper towel to drain the excess oil.
- Add all your ingredients into a bowl and mix together. Set in the fridge for 20 minutes before serving.
Ingredients:
- 1lb shrimp; U15's Peeled & Deveined
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 4 cloves garlic; thinly sliced.
- 1 tbsp ginger paste or grated ginger
- 1/4 cup hot honey
- Green onions for garnish
- In a bowl, add your shrimp, then add your cornstarch and your soy sauce. Mix this together until the shrimp are coated. This process is called velveting. You can use the process for chicken and pork to help keep your meat from drying out!
- Get you pan over medium to high heat and add some cooking oil (I used the oil blend from above).
- Then add your garlic and ginger and cook for 20 seconds. We just want the garlic to start cooking and get fragrant. Now add your shrimp into your pan. Cook for 1 1/2 minutes on each side.
- As you come to the end of your cook, add 1 more tbsp of soy sauce and then add your hot honey. Toss your shrimp into your honey glaze and place into a bowl. Top with green onions and enjoy!
Grilled Shrimp
Ingredients:
- 1lb Shrimp; U15's Peeled & Deveined
- Heath Riles Cajun Creole Garlic Butter
- Olive Oil
- Add your shrimp, olive oil, and Cajun Creole Garlic Butter and coat your shrimp in your seasoning! Place this bowl in the fridge for 20 minutes and go preheat your grill to 450-550 F.
- Take your shrimp and place them directly onto the grates and cook for 2 minutes each side or until 145F internal temp.
Salmon
Smoked Salmon
Ingredients:
- 1 cup kosher salt
- 1 cup brown sugar (or white sugar)
- Optional: 1 teaspoon black pepper (for added flavor)
Instructions for curing:
- Mix the cure: In a bowl, combine the kosher salt, brown sugar, and black pepper (if using).
- Prepare the salmon: Place the salmon fillet on a tray or in a shallow dish, skin-side down.
- Apply the cure: Generously coat the flesh side of the salmon with the cure mixture, pressing it into the fish.
- Cure time: Cover the salmon with plastic wrap and refrigerate for 4-8 hours (or overnight), depending on the thickness of the fillet and your desired saltiness.
- Rinse and dry: After curing, rinse off the cure mixture under cold water and pat the salmon dry with paper towels. Let the salmon air dry on a rack for 1-2 hours in the fridge, allowing a pellicle (thin, tacky layer) to form on the surface for better smoke adhesion.
Instructions for smoking:
- Set your smoker to 225F and place your Salmon onto the racks.
- Smoke until your fish reaches an internal temperature of 138-145F.