Alaska Fish Recipes
Kingfisher Charters & Lodge Recipes
Our chefs have created many wonderful dishes that we serve our guests in the Kingfisher Lodge. We feature some of them here. We will showcase one recipe monthly so check back often.
Sprinkle salmon fillet(s) with salt and pepper, then spoon on a mixture of:
¼ Cup Grated Ginger
¼ Cup Chopped Garlic
¼ Cup Brown Sugar
1 Cup Sesame Oil
1 Cup Soy Sauce
Place a tablespoon of butter on the fillet and top with freshly chopped basil. Bake, uncovered in the oven at 350° until just done (10-15 minutes). Reduce mixture below to a bubbly sauce, and then pour over baked salmon.
½ Pound Butter
¼ Cup Honey
1 Table spoon Powdered Ginger
1 Table spoon Soy Sauce
Yield: 4 Servings
- 2 ½ Tablespoon Kosher Salt
- 2 ½ Tablespoon Paprika
- ½ Tablespoon Dry Thyme
- ½ Tablespoon Black Pepper
- ½ Tablespoon Garlic Powder
- ¼ Teaspoon Cayenne Powder
- ¼ Teaspoon White Pepper
Season salmon with spice, lightly oil and cook in HOT iron skillet until dark
and finish in oven until desired doneness.
If desired: garnish with guacamole and oranges.
Thai Lingcod Soup
Chop or mice ¼ to ½ cup each:
- Fresh Cilantro
- Lemon Grass
- Green Onion
- Fresh Lime or Lemon Juice
- ½ Cup Soy Sauce
- 1-2 Lbs. Cubed Lingcod
- Red Chili Flakes
- 2 Large Onions
- 1-2 Cups Mushrooms
- 2 Cans Coconut Milk
- 4-6 Cups Water
- ¼ Cup Fish Sauce
- ¼ Cup Raw Sugar
- Thai Red Curry Paste
- Also mince a handful of large garlic cloves and 2 tomatoes
- Add this mixture along with ½ cup fresh lime or lemon juice and ½ cup soy sauce to 1-2 lbs. cubed Lingcod. Sprinkle with red chili flakes to taste, mix thoroughly and let it marinate in the refrigerator while you prepare the rest of the soup
- Chop and sauté 2 large onions and 1-2 cups mushrooms
- Add 2 cans coconut milk with 4-6 cups water, ½ cup lemon or lime juice, ¼ - ½ cup soy sauce, ¼ cup fish sauce, ¼ cup raw sugar, and Thai red curry paste (to taste)
- Bring this to a boil, reduce heat to low, add Lingcod mixture and cook until lingcod is tender.
- Season halibut filets with salt & pepper
- In skillet, sauté chopped onions in 1 tablespoon butter until translucent. Add ½ cup wine, simmer until slightly reduced, but still juicy. Add this mixture to the bottom of the baking dish. Place halibut on top.
Meanwhile, mix sour cream topping:
- ½ Cup Sour Cream
- ½ Cup Mayonnaise
- Add to taste; diced garlic, fresh dill, salt, white pepper, paprika
- Pour on top of halibut. Add panko, green onion and capers
- Bake 15 minutes at 350
- Garnish with fresh dill and lemon
- ½ lb Butter
- 1 EA Onions (Diced)
- 2 Stalk Celery (Diced)
- 2 EA Carrots (Diced)
- 1 Cup Flour
- ½ BO Parsley (Chopped)
- ¾ Gal Clam Juice
- 2 Cups Chopped Clams
- 1 Fillet Salmon (Diced)
- 1 lb Halibut (Diced)
- 1 lb Shrimp (Peeled and Deveined) and Rough Chopped
- 1 Quart Cream
Heat Butter in a heavy bottomed sauce pan. Add onions, celery, carrots and cook for 3 minutes, stirring
occasionally. Turn off heat and add flour. Stir to make a roux. Return the heat and cook for 1 minute stirring continuously. Add clam juice and parsley and mix with a whip until smooth. Bring to a boil and reduce to a simmer stirring frequently. Cook gently for 45 minutes seasoning with salt and pepper as you go along. Add salmon and halibut. Add shrimp a few minutes later. When seafood is cooked add the clams and cream. Adjust seasoning.
Deep Fried Halibut
- 1 Pound Halibut Cut Into 8 Or So Pieces
- 3 Eggs Mixed With 2 Tbsp Of Cold Water
- 1 Cup Water
- ¼ Cup Lemon Juice
- 1 Tablespoon Salt
- 1 Heaping Cup Flour
- 2 Cups Panko (Japanese bread crumbs) (if desired, add a little dried parsley and paprika)
- Peanut or Canola oil, enough to fill a pan 5 inches deep
- Mix water, lemon juice, and salt together. Add halibut to mixture. Let the fish soak for 20 min
- Preheat oil to 375 degrees, use a deep fry thermometer. I prefer peanut oil over any other oil to deep fry with do to its light taste, yet canola oil will work just fine.
- Drain liquid from halibut
- Put flour in a bowl and roll fish in it
- Then dip floured fish in egg mixture
- Then roll fish in bread crumbs, set on wax paper or a plate
- Place 2 or 3 pieces of battered fish in preheated oil. It should only take a few minutes to cook the pieces. Once the pieces start to lift from the bottom they should be done. Remove fish with tongs or wood chopsticks
- Serve with tarter sauce or cocktail sauce.
Sweet and Sour Sauce
- 1 Tablespoon Ginger, Grated
- 1 Tablespoon Garlic, Chopped Fine
- 1 Cup Sugar
- 1 Cup Rice Wine Vinegar
- 2 Cups Chicken Stock (optional but you need 2 cups liquid here!!)
- ¼ Cup Sherry
- 2 Tablespoon Sesame Oil
- ½ Cup Soy Sauce
- ½ Cup Green Onion
- ¼ Cup Cornstarch
- ¼ Cup Water, Cold
- Sweat ginger and garlic, do not color!
- Add next 7 ingredients and bring to a boil
- Combine cornstarch and cold water in separate bowl
- When mixture boils slowly add slurry (cornstarch mix) until you achieve consistency you are looking for. ie.. less for a sauce and more for a glaze.
- 2lb Skinless Salmon
- ¼ Cup Melted Butter
- ½ Cup Chopped Chives
- 2 Cucumbers Seeded And Cut into Cubes
- 2 Lemons Juiced
- 2 Cups Whipping Cream
Place salmon in a buttered baking dish. Pour melted butter on top of the salmon. Salt and Pepper to taste. Sprinkle with chopped chives. Top with whipping cream. Cover with foil and bake at 350? fro 40 min. add cubed cucumbers and the juice of two lemons. Bake again for about fifteen minutes. (Dennis Gallagher)
- Frying Oil
- 1 Cup Cornmeal (Yellow)
- 1 Cup Flour
- 1 Tsp Minced Thyme
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1 Tsp Garlic Pepper
- ½ Tsp Baking Soda
- ½ Tsp Cayenne Pepper
- 2 Lightly Beaten Large Eggs
- ½ Cup of Buttermilk
- ½ Cup of Sour Cream
- 1 Cup of Green Onions (Chopped)
- ½ Cup of Very Fine Crumbles of Bacon
- 1 Pound Fresh Crabmeat (Substitute Blackened Salmon)
Use your Dutch oven with frying oil of 350 degrees.
Use a large mixing bowl to combine flour, cornmeal, thyme, salt, baking powder, garlic pepper,
cayenne pepper and baking soda.
Use a smaller bowl to combine buttermilk, sour cream and eggs. Then add this
to your cornmeal mixture, stir only until the dry ingredients become moist. Fold in
bacon, onions, and crabmeat.
Use a wet spoon to spoon hushpuppy mix. This allows
the hushpuppy mix to fall off the spoon without sticking. Into the hot
frying oil drop tablespoon full dollops of hushpuppy mix and frying to a golden brown.
Use paper towels to drain.
- 1 lb Halibut, Cubed
- 3 Cups Milk
- 1 Cube Butter, ½ Cup Melted
- ⅓ Cup Flour
- ½ Tbps Chili Powder
- 3 Tbsp Cilantro, Fresh Minced
- Salt And White Pepper To Taste
- ⅓ Cup Canned Green Chilies, Diced
- 1 Red Pepper. Diced
- 1 Onion, Chopped
- 16 Oz Can Black Beans, Drained
- 2 Cups Cheddar Cheese Grated
- 10 Tortillas, Large
In a sauce pan, over medium heat, melt butter and stir in the flour until smooth. Add milk and stir until it thickens. Then add the salt, white pepper, cilantro and set to one side, off heat.
In a medium sized bowl place the halibut, green chilies, red pepper, onions, tomato, black beans, one cup cheese, chili powder and mix this all together.
In a large flat casserole dish pour 1/3 of the cilantro sauce and spread evenly
Lay a tortilla on the counter and put the halibut filling down the center and roll up. Place in a casserole dish. Repeat with remaining tortillas.
After placing the tortillas in the dish, pour the remaining cilantro sauce evenly over the top. Make sure all the tortillas are covered. Sprinkle the remaining cheese over the top of the sauce.
Preheat oven to 400? and bake for 25-35 minutes
Smoked Salmon Dip
- 1 Cup Smoked Salmon. Flaked
- ½ Cup Sour Cream
- 8 Oz. Cream Cheese
- Salt and Pepper to Taste
- ¼ Cup Cream
- ½ Cup Parmesan Cheese, Grated
Place all ingredients in a mixer or a food processor and mix until fairly smooth.
- 2 lb Crabmeat
- 1 Tablespoon ButterV
- 1 Tablespoon Flour
- 1 Cup Milk
- ½ Tablespoon Salt
- 1 Tablespoon White Pepper
- ½ Tablespoon Cayenne Pepper
- ½ Tablespoon Ginger, Fresh Grated
- 2 Tablespoon Green Onion, Very Thinly Sliced
- 1 Tablespoon Roasted Garlic
- ½ Tablespoon Salt, Kosher
- ½ Tablespoon White Pepper
- Panko bread crumbs as needed
- Sort through crab to remove all shell matter
- Melt butter on low heat and add flour, whisk in milk and cook on low heat until thick. Strain, season with first measure of salt and peppers. Cool.
- Once your thick milk is cool and crab is picked mix all remaining ingredients.
- Coat 1 crab cake (of your desired size) with panko crumbs and panfry to check for seasoning. If it tastes seasoned coat remaining.
Chef Kevin Jakway
Teriyaki Sablefish Tips
- ¼ Cup Brown Sugar
- ¼ Cup Soy Sauce
- 1 Tablespoon Garlic
- 1 Tablespoon Sherry
- 2 Tablespoons Ginger
- 1 Teaspoon Red Pepper Flakes
- 2 Tablespoons Sliced Green Onion
Marinade fish in Teriyaki 2 to 4 hours.
Grill until fish flakes rotating sides about every minute. Do Not Over Cook.
Spices to taste: garlic salt, paprika, cayenne, white pepper, grated fresh ginger
- ¼ Cup Soft Room Temp Cream Cheese
- 1½ Cups Sour Cream
- 2 Tablespoon Dijon Mustard
- ⅓ lbs Cheddar Cheese, Grated
- ⅓ lbs Asiago Cheese, Grated
- ⅓ lbs Monterey Jack, Grated
- ½ Bunch Diced Green Onions
Big Hand Full Lump Crab Meat
- Heat oven to 400°F
- Mix cream cheese, sour cream and mustard until smooth.
- Fold in grated cheeses and most of the green onion.
- Add spices to taste and mix well
- Put mixture in a small ovenproof dish and bake until edges are bubbly and top begins to brown.
- Top with crab meat and green onion and serve with chips
Kingfisher Smoked Salmon Chowder
If you want to make you own shrimp stock, start saving you shrimp shells, put them all in a pot, with a little onion, celery, carrot, tomato, parsley, bay leaf, pepper corns, and a good pinch of salt and cold water. Bring that pot to a simmer for about 20-30 minutes, strain it and use it in any seafood soup.
- 1 lb Smoked Salmon With The Skin Off, Picked Through For Bones And Into Bite Size Pieces.
- 6 lb Yukon Gold Potatoes, Skinned And Cut Into Chunks.
- 1 Medium Yellow Onion, Diced.
- ½ Bunch Celery, Cut In Chunks.
- 3 Oz Tomato Paste
- ⅓ Pound Butter (⅔ Cup)
- About 1 Cup Flour.
- 6 Cups Shrimp Stock Or Canned Clam Juice
- 2 Cups Heavy Cream
- Handful Of Chopped Green Onion And Parsley
- Put potato chunks in a pot with water and salt and bring to a simmer. Simmer till cooked and almost falling apart. Strain and lay out to cool.
- Sauté the onion and celery in some butter or oil and some salt and pepper until well softened, set aside.
- Bring the shrimp stock/clam juice to a simmer.
- Make a roux: in another pot melt the butter and then whisk in the flour until if you added any more it would be hard to stir. (About half a cup of flour). Keep stirring the roux for a couple minutes.
- One ladle at a time, add hot stock to your roux, whisking it in completely. Keep adding stock until the mixture is thinned out some but is still thickened enough to coat a spoon.
- Whisk in tomato paste.
- To serve, bring thickened stock to a simmer, add cream, cooked potatoes, onion and celery, smoked salmon, and chopped green onion and parsley, add salt and pepper to taste.
- Return to simmer and serve.
Kingfisher Salmon A la Colette
- Sprinkle fillet(s) with salt and pepper.
- Brush on a mixture of:
- ¼ Cup Grated Ginger
- ¼ Cup Chopped Garlic
- ½ Cup Brown Sugar
- ½ Cup Soy Sauce
- ½ Cup Sesame Oil
- Put a tablespoon of butter on fillet and top with freshly chopped basil.
- Bake in the oven at 350 degrees until done; 10-15 minutes
- Mix the following ingredients in a sauce pan, reduce over stove flame to bubbly sauce, pour over fillet:
- ½ lb Butter
- ½ Cup Honey
- 1 Teaspoon Powdered Ginger
- 1 Tablespoon Soy Sauce
Seafood Chili (Yield 6 Servings)
- ½ Pound Dry White Beans
- 4 Tablespoons Tomato Paste
- 2 Cups Low-Sodium Chicken Broth (For Use in Cooking Beans)
- 2 Cups Water oOr Low Sodium Chicken Broth
- ¼ Cup Olive Oile
- 1 Teaspoon Dried Oregano
- 1 Cup Medium Diced Onions
- 2 Teaspoons Chili Pouwder
- 1 Cup Medium Diced Celery
- 1 Teaspoon Cumin
- ¼ Cup each: Medium Diced Red & Yellow Peppers
- 2 Tablespoons Freshly Chopped Basil
- 2 Tablespoons Freshly Chopped Parsley
- 3 Tablespoons Chopped Garlic
- 2 Teaspoons Dried Thyme
- 1 Cup White Wine
- 1 Pound Seafood of Choice in 1 Inch Cubes
- 28 Ounces Canned, Diced Tomatoes With Juice
- 1 Tablespoon Tabasco Sauce
Soak the white beans in water overnight. Drain. Cook the beans in the chicken broth (enough to cover the beans) until tender, about 25 minutes.
Sauté the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
Drain the cooked beans and add to the vegetable mixture along with the Tabasco, tomato paste, water or chicken broth, and herbs. Simmer for 10 to 12 minutes.
Add the seafood and simmer for another 3 to 4 minutes. Stir carefully to incorporate seafood without breaking it Up too much.
Bouillabaisse (Small Batch)
- 1 Onion, Medium Dice
- 1 Red Pepper, Medium Dice
- ¼ Cup Garlic
- 3 lbs Fresh Tomato, Seeded
- 2 Tablespoon Tomato Paste
- 1 Cup Orange Juice
- 2 Tablespoon Orange Zest
- 1 Tablespoon Thyme
- 1 Tablespoon Rosemary
- 2 Tablespoon Parsley
- 1 Tablespoon Tabasco Sauce
- 1 Tablespoon Fennel Seed, Ground
- Scallops, Halibut, Shrimp
- Salt And Pepper
- Sweat onion and pepper add garlic and sweat
- Add remaining and cook for ½ hour
- Add desired seafood bring to boil.
- ¼ Cup (½ Stick) Butter
- 1 Cup Brown Sugar
- ¼ Teaspoon Cinnamon
- ¼ Cup Banana Liqueur
- 4 Bananas, Cut In Half Lengthwise, Then Halved
- ¼ Cup Dark Rum
- 4 Scoops Vanilla Ice Cream
- Combine the butter, sugar, and cinnamon in a flamb� pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
Beer Batter Fried Rockfish
- 1 Cup Flour
- 1 Cup Corn Starch
- 1 Tablespoon Baking Soda
- Domestic Beer
- 2 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- ¼ To ½ Teaspoon Cayenne (Depending on How Spicy You Want it)
- Salt And Pepper "To Taste"
Keep cornstarch by itself. Mix all other ingredients, adding beer till consistency is similar to "thin pancake batter". Coat fish with cornstarch, then dip in batter, then fry till crispy.