Category: Recipes

Oregon Coast Crab Roll delicious, easy to make

By Capt. Andy Martin – Full of anticipation, a dozen anglers on the Nauti-Lady peered over the side and eagerly watched as deckhand Eric pulled a crab pot from the depths of the coastal waters off of Brookings, Oregon. Hoisted from 100 feet below, the crab pot slowly came into view, with a blurry, tan-colored mass inside. The pot was stuffed full of Dungeness crab, and as Eric lifted the trap into the boat, the customers erupted into cheers. “Wow! What are we going to do with all that crab?”

The late summer and fall produce the best sport crabbing of the year on the Oregon Coast. With the commercial season closed, catch rates skyrocket, as the tasty crustaceans become easy pickings for charter boats and private boats setting pots in sandy areas off the coast. With an abundance of crab this time of year, our customers are often looking for more creative ways to enjoy their catch. Cracked crab with butter, crab cocktails and crab melts are delicious, but there are countless other ways to enjoy fresh, or previously frozen Dungeness crab.

Customers hold a few of the Dungeness crab caught during a fishing charter on the Nauti-Lady.

One of our favorite ways to enjoy freshly caught Dungeness is an Oregon Coast Crab Roll, a delicious, simple knockoff of the famed New Englund or Maine Lobster Rolls, with a true Oregon Coast twist. Many will argue Dungeness is the best-tasting crab, and even better than lobster. They are both great, but we obviously are partial to Dungeness from the Pacific Northwest.

Eric Howard, a deckhand on the Nauti-Lady, shows off a few crab from a recent charter.

The cold, creamy, rich taste of chilled crab with a little crunch from chopped celery, and freshness from a little lemon and dillweed make this an irresistible treat. Perfect for a summer lunch or unique meal for visiting guests or family, Oregon Coast Crab Rolls are a year-round favorite, made fresh when in season, and enjoyed later with frozen picked crab meat from the peak harvest in late summer.

The results of a bottom fishing and crab combo on the charter boat Kraken.

Lobster rolls originated in New Englund, with two variations – the original Connecticut version with warm butter and lemon juice, and another version, where mayonnaise replaces the butter and the roll is served cold. The first lobster rolls were a staple at Perry’s, a restaurant in Milford, Conn., beginning in 1929. Red’s Eats, a roadside seafood stand in Maine, sold lobster rolls in the 1970s, with lobster meat drenched in warm butter served on a hotdog bun. Today, most lobster rolls served in Maine, where they are readily available at many restaurants, are served cold.

Lobster rolls likely predate restaurants in New England. Commercial fishermen and sailors from Portugal and England often ate lobster with a bread roll, and ate the sandwiches at sea.

We’ve made Oregon Coast Crab Rolls hot and cold, and prefer the chilled alternative.

Most lobster rolls are served on a hotdog style bun, with the top cut out. We instead use croissants from a local bakery. The buttery flavor of a classic croissant complements the rich, delicious taste of crab!

The filling of the Oregon Coast Crab Roll is essentially a classic crab salad, with just a few ingredients: crab, celery, red onion, lemon juice, mayo, fresh dill and a pinch of Old Bay seasoning.

The crab salad is served on a croissant. It also is delicious with crackers, or served atop a green garden salad.

The basic ingredients for an Oregon Coast Crab Roll.
Mix the ingredients together and served over a croissant roll.
The chilled taste of Dungeness crab with a little crunch from red onion and celery is hard to beat.
A finished Oregon Coast Crab Roll.

Oregon Coast Crab Roll

1-2 pounds cooked, chilled Dungeness crab meat, removed from shell

1/2 cup mayonnaise

1/2 cup finely chopped celery

2 tablespoons finely chopped red onion

2 teaspoons lemon juice

1/2 teaspoon Old Bay seasoning

1-2 tablespoons fresh dill, chopped

salt and pepper to taste

Croissant rolls, cut lengthwise for sandwiches

Instructions

Add crab, red onion, celery, mayo, lemon juice, Old Bay, dill, salt and pepper to a large bowl. Stir to combine.

Serve with a sliced croissant or other bread roll.

Refrigerate leftovers, serve with crackers or over salad.

Crab Mac and Cheese delicious way to enjoy Oregon Coast Dungeness

By Capt. Andy Martin – Fresh Dungeness crab is one of the most delicious treats of the Oregon Coast, great eaten as quickly as you can crack it, served with a green salad, prepared in Cioppino or made into tacos. One of our favorite ways to enjoy crab, however, is baked with homemade macaroni and cheese. Crab Mac and Cheese is rich and creamy, comfort food at its best. Served as a side with fish and chips, or part of a more elegant meal, we enjoy Crab Mac and Cheese frequently at our home, especially when family or grandkids are visiting.

Crab Mac and Cheese is a delicious way to enjoy fresh Dungeness from the Oregon Coast.

My wife, Sarah, uses a variety of cheeses when preparing Crab Mac and Cheese – sharp cheddar, jack, parmesan, mozzarella, Velveeta, and cream cheese. The variety ads to the flavor. Traditional homemade mac and cheese often excludes the Velveeta and cream cheese, using butter instead, but our family prefers the broad range of cheeses. We also often add bacon or diced ham, making the Crab Mac and Cheese a meal in itself.

Crab Mac and Cheese is versatile and can include different seasonings, such as creole seasoning or Old Bay, or sauteed vegetables, such as bell peppers, zucchini, onion or mushrooms.

Capt. Chris Cooke pulls a pot of Dungeness crab onto the Nauti-Lady.

Start by boiling the crab, and removing meat from the shells and setting aside. Lump crab from the grocery store will work, but freshly caught crab is so much better. In fact, we’ve found preparing a few large batches of Crab Mac and Cheese, dividing into several containers, and then freezing is a good way to preserve crab to enjoy later. We often pull a serving out of the freezer when family visits to serve with fresh fish and chips.

A variety of cheeses, such as cheddar, jack and mozzarella, plus Velveeta and cream cheese, will make Crab Mac and Cheese extra creamy and rich.
Combine the cheeses and macaroni in a large pot. Heat over medium heat until well combined.
Fresh crab turns homemade macaroni and cheese into gourmet version of a family favorite.
Sprinkle with breadcrumbs before baking.
Crab Mac and Cheese, one of the best ways to enjoy fresh Oregon Coast Dungeness.
Crab Mac and Cheese served with a garden salad.

Homemade Crab Mac and Cheese is simple and easy. Our recipe doesn’t have to be followed precisely. Use whatever variety of cheeses you prefer, and the amount you like. Two cups of cheese is a good starting point for a 16-ounce package of macaroni. If you don’t want to use cream cheese or Velveeta, add a little more milk, and a half cube of melted butter. Season to taste.

Crab Mac and Cheese

16 ounces macaroni or other pasta, cooked to directions, drained, set aside

1 cup cooked, shelled crab meat (or more if desired)

2 cups shredded cheese (mixture of cheddar, mozzarella, jack, pepperjack, parmesan)

1/2 cup Velveeta cheese

4 ounces cream cheese (1/2 stick)

2 cups milk

1/2 cup sour cream

2 tbs green onion, sliced

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

1/2 cup breadcrumbs

Instructions

Preheat oven to 350 degrees. Coat baking dish with cooking spray.

Boil pasta as directed, drain, set aside

In a large pot, combine cheeses, milk, sour cream, Velveeta, cream cheese, seasonings, green onion and crab. Heat over medium heat until well combined, stirring constantly. Add cooked pasta, stir well.

Transfer the pasta, cheese and crab mixture to the baking dish, sprinkle with bread crumbs, bake for 15 minutes.

A customer on the Nauti-Lady with a pot full of crab.
Crab caught aboard a charter boat with Brookings Fishing Charters.

To book a fishing and crab combo, visit www.brookingsfishing.com.

Oregon Coast Seafood Boil delicious way to enjoy shrimp and crab

By Capt. Andy Martin – During a week-long fishing trip to the mouth of the Mississippi River years ago, I had the chance to enjoy fantastic redfish action in the delta, and a hot yellowfin tuna bite miles offshore. Aside from the great fishing, each night the group I was fishing with got to enjoy the delicious Cajun cooking Louisiana is famous for. One of the most memorable meals was a seafood boil with shrimp and crawfish.

A seafood boil is the perfect combination of crab, shrimp, corn, potatoes and sausage.

Seafood boils are especially popular on the Gulf Coast, in the Carolinas, and New Englund. Here on the Oregon Coast, seafood boils are a less-seldom way to enjoy fresh crab and shrimp, and locally grown produce, but are gaining in popularity. In Louisiana, seafood boils are part of the culture of the region. Churches, schools and civic groups often use seafood boils as fundraisers. Tulane University holds an annual Crawfest and serves a seafood boil to students. Crawfish are readily available on the Gulf Coast and are the most common ingredient in boils. It’s common to see seafood boils as tailgate feasts at college football games in the South.

Oregon Coast Dungeness crab and a variety of shrimp are a delcious regional twist to popular seafood boils.

My family regularly enjoys seafood boils, especially when we have out-of-town guests. We usually enjoy the boil with fresh crab and shrimp, often with potatoes and onions from our friends in the Klamath Basin. Seafood boils are a regular feast at our house during Spring Break, on Memorial Day, the Fourth of July, and the day before Thanksgiving and Christmas, as our visiting family likes to enjoy local seafood when they come to the coast.

Seafood boils are a great way to enjoy crab from our charter boats.

After making countless variations of seafood boils, my favorite recipe includes Tony Chachere’s Cajun seasoning, fresh lemon juice, Dungeness crab, and different varieties of shrimp and prawns available at Oregon Coast seafood markets, or at most grocery stores. Crab is a delicious addition to the boil, but not completely necessary. Fresh Dungeness can also be substituted with snow crab from the grocery store.

Some seafood boil recipes call for chicken broth or white wine. I simply use water, with a generous amount of freshly squeezed lemon juice (our neighbor has a lemon true and a frequent surplus of fresh lemon), and a few tablespoons of Cajun seasoning. If you prefer a less-spicy version, substitute the Cajun seasoning with salt, pepper and a generous amount of Old Bay.

A mouth-watering combination of shrimp, crab, sausage, corn and potatoes with Cajun seasoning.

For the shrimp, I’ll peel a pound of smaller shrimp, and then use some jumbo shrimp of prawns with the shell intact. Part of the fun of a seafood boil is peeling the shells and cracking the crab as you feast on the delicious potatoes, onions and corn packed with flavor from the buttery Cajun seasonings and fresh lemon juice. I add raw shrimp to the boil, but usually cook the crab ahead of time and add it to the boil just before it is finished.

A combination of small red and gold potatoes adds color to the seafood boil, and complements the red and orange hue of the shellfish, bright yellow of the corn and dark green of fresh Italian parsley. Small russet potatoes or larger red or gold potatoes can be used, but should be sliced to smaller pieces to thoroughly cook.

A spicy andouille sausage is perfect for seafood boils, but a milder kielbasa also can be used.

For most boils, you will cook the onion and potatoes first, then add the sausage and corn on the cob. When the vegetables are just about done, add the raw shrimp and cooked crab. Adding shrimp too early will make them rubbery and overcooked. They taste best when just cooked.

I start by adding halved potatoes, sliced or quartered onions, quartered lemons, and Cajun seasoning to a large pot, then fill the pot with water until 1/2 to 3/4 full. Bring to a boil for 10 minutes. Add the sausage and corn, cook for another 5 minutes. Add the crab legs and bodies (back and guts removed), and boil for 5 more minutes, then add shrimp and boil for a few more minutes until they are done. Check potatoes, and if done, use a large slotted serving spoon to scoop the vegtables and seafood from the pot and onto a large baking sheet or foil turkey pan lined with newspaper. Add the butter sauce over the seafood, add a couple of quartered lemon on the side of the platter. Season the entire platter with a small amount of black pepper and serve up.

Add potatoes, onion, lemon, garlic and seasonings to pot.
After boiling for 10 minutes, add corn and sausage and boil for five more minutes.
Add cooked crab and raw shrimp to the boil just before potatoes are done.
While the seafood is boiling, prepare the butter sauce in another smaller pot. Use 1/4 cup of the broth from the seafood boil for the sauce.
Remove the vegtables and seafood from the pot and place on a newspaper-lined large baking sheet or foil turkey pan.
Pour the butter mixture over the vegetables and seafood, and place several quarters of fresh lemon on the platter as garnish.
The finished product, a delicious Oregon Coast seafood boil.
Deckhand Eric and Capt. Sam with Dungeness crab from the charter boat Miss Brooke.

To learn more about our fishing and crabbing charters, visit www.brookingsfishing.com.

Oregon Coast Seafood Boil

Ingredients

4 lemons, cut into quarters

3-4 garlic cloves, pressed

1 large yellow or red onion, cut into slices or quarters

1-2 pounds baby red and gold potatoes, cut in half (larger red or gold potatoes cut into quarters may be substituted)

2-3 tablespoons Tony Chachere’s Cajun Seasoning

1-2 Dungeness crab, boiled, back and guts removed

1 pound large prawns or shrimp, deveined

1 pound smaller shrimp (30-40 per pound) shells removed

12 ounces andouille sausage, sliced into smaller pieces

4-6 corn on the cob, cut into smaller sections

Cajun Butter

2 cubes (16 oz. total) salted butter

4 cloves garlic, pressed

1 bunch fresh parsley, chopped

2 tablespoons Tony Chachere’s Cajun Seasoning

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon lemon zest

juice from 2 lemons

1/4 cup broth from seafood boil

Instructions

In a large pot, add Cajun seasonings, 2 quartered lemons, potatoes, onions, garlic. Fill pot to 1/2 or 3/4 full with water. Bring to a boil, and boil for 10 minutes.

Add the sausage and corn, boil for 5 more minutes.

Add the cooked crab legs and bodies (back shell and guts removed), and boil for 5 more minutes.

(While the seafood begins to cook, begin making the Cajun butter)

Add the the raw shrimp, turn off heat, cover, and allow to sit for 5 minutes, or until the potatoes are completely done.

Use a slotted spoon to scoop the seafood and vegetables from the pot and place on a large baking sheet or foil turkey plan lined with a newspaper.

Pour half of the butter sauce on the seafood and vegetables spread over the platter, and save the extra for dipping.

Serve with quartered lemons to squeeze on individual servings.

To make the Cajun Butter, melt butter in a small saucepan, then add lemon zest, garlic, hot sauce, Cajun seasoning, broth and parsley. Let simmer for 10 minutes.

Teriyaki Albacore Burger mouthwatering way to enjoy tuna

By Capt. Andy Martin – Seared albacore tuna combined with the sweetness of teriyaki sauce, a grilled pineapple ring, and onion sandwich roll is not only a delicious way to enjoy the bounty of a long-range offshore fishing trip, it’s a uniquely mouthwatering meal that has more of a Hawaiin feel than a typical Oregon Coast seafood recipe.

Capt. Andy with an albacore tuna caught aboard the charter boat Nauti-Lady.

My wife has a penchant for teriyaki style cooking. While she enjoys the abundant seafood options of the Oregon Coast, anything marinated or coated with teriyaki sauce gets her attention. We stumbled upon Teriyaki Albacore Burgers, which have become a favorite treat when we run our first albacore trips of the summer. These tasty fish sandwiches are unbelievable with freshly caught albacore, but also are just as hard to resist with tuna loins that have been in the freezer a few months. Albacore is our favorite way to enjoy these burgers, but ahi and other types of tuna fillets also work great.

Kikkoman Teriyaki Baste and Glaze and Kikkoman Wasabi Sauce are key ingredients for Teriyaki Albacore Burgers.

A key ingredient for Teriyaki Albacore Burgers is teriyaki baste and glaze. Kikkoman makes a great teriyaki baste and glaze, which is thicker than traditional teriyaki sauce, and made specifically for baking and grilling. It also helps hold the burger ingredients together.

Kikkoman Wasabi Sauce is another essential ingredient for these delicious sandwiches. A combination of wasabi, horseradish and mayonnaise can be substituted, but the Kikkoman sauce is ready to go, and complements the grilled albacore, pineapple and onion roll perfectly.

Fresh or previously frozen albacore works great for these grilled sandwiches. Cut the tuna into small pieces for best results.
Panko bread crumbs, diced bell pepper, green onions, ginger and teriyaki sauce are combined with an egg and tuna to make these delicious burgers.

When preparing the tuna, cut into small pieces. Too big and the burgers won’t hold together very well. Partially frozen tuna slices much easier than completely thawed fish.

After combining the panko bread crumbs, diced red bell pepper, green onions, ginger, dash of teriyaki, pepper, tuna and egg, sear each side with higher heat, then turn down temperature, brush both sides of the burger with teriyaki, and cook until tuna is done, usually 5-10 minutes. I generally cook each side of the burger for a little less than 2 minutes, then gently flip, repeating a few times.

Combine the burger ingredients.
Make patties and allow to chill and set for a few minutes.
After searing each side on higher heat, turn down temperature to medium, and brush teriyaki sauce over the burgers.
Flip the burgers and add more teriyaki sauce.
While the burgers are cooking on the skillet, use a grill to warm the buns and pineapple rounds.

Grill the pineapple slices for a few minutes, and serve with a warm onion hamburger roll, lettuce, and the wasabi sauce. My wife also likes a slice of seared Canadian bacon with her albacore burger.

Serve with a side of chips (hard to beat Hawaiin brand Sweet Maui Onion), or for a real Hawaiian treat, shrimp kabobs with bell pepper, onion, squash and zucchini.

To get on our Oregon Coast albacore tuna call list, call (541) 813-1082. Learn more about tuna charters, and other fishing trips, at www.brookingsfishing.com.

A finished Teriyaki Albacore Burger.
Customers with albacore tuna caught on the Kraken out of Brookings.

Teriyaki Albacore Burger

1 to 1 1/2 pounds albacore tuna fillet, finely diced

1/2 cup panko bread crumbs

1/2 cup Kikkoman Teriyaki Baste and Glaze

1 red bell pepper, finely chopped

1/4 cup green onion, finely chopped

1 tbs ginger, grated

1 egg, beaten

salt

pepper

Cooking oil

Kikkoman Wasabi Sauce

Pineapple rings, grilled

Onion hamburger rolls

Green leaf lettuce

Directions

Dice albacore tuna and combine with 2 tablespoons of the teriyaki sauce (reserve the rest of the 1/2 cup), green onion, red bell pepper, ginger, panko bread crumbs and beaten egg. Salt and pepper to taste. Mix well. Shape into patties and refrigerate for 10 to 15 minutes to firm up patties.

    Heat skillet to medium high. Add a small amount of oil to skillet and add tuna patties. Brush top side of patty with oil while bottom is searing, flip and sear other side. Reduce heat to medium. Begin brushing the remaining teriyaki sauce on the patties and cook for 5 to 10 minutes, flipping constantly until done.

    Serve on a warm onion, with Wasabi Sauce, lettuce and grilled pineapple.

    Coconut-Crusted Lingcod with Sweet Chili Sauce

    By Capt. Andy Martin – The satisfying crunch of panko bread crumbs combined with the sweetness of coconut flakes and sweet chili sauce makes for a surprisingly delicious fried fish treat that will have you coming back for a second and third helping. Coconut-crusted lingcod, which is also great with halibut or rockfish, is a simple spin on coconut shrimp often featured on seafood and steak restaurant menus. The sweet chili sauce is a great alternative to traditional tarter and cocktail sauces, and perfectly complements the sweet crunch of this easy-to-make recipe.

    When we prepare Coconut-Crusted Lingcod at my house, we also cook up a heaping serving of shrimp to go with it. Combined with fries, it’s a great way to enjoy the catch of the day on our charter boats, or to use up some of the fillets in the freezer from earlier trips.

    Coconut-Crusted Lingcod and Shrimp with sweet chili sauce is a sweet and crunchy treat.

    Panko, and coconut, cook to an appetizing golden brown color quickly, so smaller portions of fish work best with this recipe. If the fish pieces are too thick, the crust will burn, while the fish in the middle is undercooked. This recipe works well pan fried or deep fried. I often cook up several pieces in my deep frier, then place on a baking sheet with a wire screen and put in a warm oven to finish off while I fry another batch of fish.

    Start by cutting lingcod, halibut or rockfish fillets in small pieces. The tail section of a halibut or lingcod is best if the fish is large. Generally, two- to three-inch portions work best with this recipe. If the fillets are thick, cut into smaller pieces to quickly cook and avoid burning the panko. Season the fish with a small amount of salt and pepper.

    Coating the fish and shrimp in egg wash and then panko and coconut can be messy. To make cleanup easier, I often place three bowls on a large baking sheet, and coat each piece of fish before frying, placing all of the coated fish on a plate. After dredging the fish in flour and dipping in egg wash, gently roll the fish and shrimp pieces, one at a time, in the panko mix, pressing the panko crumbs into the fish. The large baking sheet will catch most of the mess the coating process can create.

    As a general rule, I’ll fry the fish in 350-degree oil for 1 to 2 minutes per side, or approximately 3 minutes if submerged in a deep frier. Cook just until the breading is golden brown, then transfer to the baking sheet in the oven to finish while the next batch fries up. Avoid over-filling the deep frier, just cook three or four pieces of fish, or half a dozen shrimp/prawns, at a time.

    Start by cutting the fish into small portions, and removing the shells from the shrimp.
    Set up three bowls to bread the fish and shrimp, one with seasoned flour, one with egg wash, and a third with a combination of coconut flakes and panko bread crumbs.

    In the oven, at 300 degrees, the center of the fish will continue to cook without overcooking the fish. The hot oven and wire screen also allows the oil on the outside of the fish to drain off onto the baking sheet.

    Dredge the fish and shrimp in the seasoned flour before dipping in egg wash and then in the panko mixture.
    After completely submerging the fish in the egg wash, allow the excess egg wash to drip back into the bowl. This will prevent large clumps of egg wash from accumulating in the panko mixture.
    Preparing all of the fish and shrimp before frying allows the oil to heat up to 350-400 degrees, and makes cleanup easier.
    Deep fry for approximately 3 minutes, or shallow fry in a pan 1-2 minutes per side. Too long and the coating will burn. Fry just until the panko coating is golden brown.
    After frying each batch, place on a wire rack and baking sheet in the oven at 300 degrees.
    The finished product, perfectly combined with sweet chili sauce.
    Capt. Andy with a limit of lingcod caught aboard the Miss Brooke.

    To catch a limit or rockfish or lingcod to enjoy Coconut-Crusted Lingcod with Sweet Chili Sauce, take a trip with Brookings Fishing Charters. Learn more at www.brookingsfishing.com, or call (541) 813-1082 to book.

    Coconut-Crusted Lingcod with Sweet Chili Sauce

    1 pound fish fillets (lingcod, halibut or rockfish), cut into small pieces

    1/2 pound large shrimp or prawns, back shells removed

    salt and pepper to taste

    1/4 cup flour

    1/4 tsp garlic powder

    1/4 tsp paprika

    3 eggs

    1 1/4 cups sweet coconut flakes

    3/4 cup panko breadcrumbs

    Peanut or vegetable oil

    1 lemon, cut into wedges

    Sweet chili sauce

    Instructions

    Heat oil to 350-400 degrees in deep frier or in a large skillet.

    Pre-heat oven to 300 degrees.

    Remove shells from shrimp. Cut fish fillets into small pieces, no longer than 3 inches. For thicker fillets, cut into smaller portions.

    Lightly season fish with salt and pepper.

    Set up three bowls to coat fish and shrimp. Combine flour, garlic powder and paprika in first bowl, beat three eggs in second bowl, combine coconut flakes and panko in third bowl.

    One piece at a time, dredge fish/shrimp in flour, completely coat with egg wash and allow excess egg wash to drip back into bowl. Gently press fish or shrimp into panko mixture, turn over and repeat, completely coating fish/shrimp with panko and coconut.

    Set each piece of panko-coated fish and shrimp on a plate, and repeat until all the fish is coated.

    If shallow frying, place four to five pieces of fish in a skillet with just enough oil to fry bottom half. Fry for 1-2 minutes, then turn over and fry for another 1-2 minutes, just until panko is golden brown. Place fish on baking sheet in oven and cook another batch. For shrimp, fry 1 minute per side, or until panko is golden brown.

    If deep frying, submerge 3-4 pieces of fish in hot oil and fry just until golden brown, generally 2-3 minutes. Place fish on baking sheet in oven and cook another batch. For shrimp, cook until golden brown, generally 2 minutes.

    Serve with lemon wedges, sweet chili sauce, and fries, coleslaw or pasta salad.

    Halibut spaghetti surprisingly delicious and simple

    By Capt. Andy Martin – When I was running charter boats in Seward, Alaska, Capt. Skip and I shared a cabin rental just outside of town. We’d usually eat at one of the boardwalk restaurants one night, and then take turns cooking dinner the next. With a steady supply of salmon, halibut and lingcod fillets, we were able to come up with some fantastic dishes.

    Capt. Andy with a trophy halibut from his days running charters boats in Alaska. The halibut weighed 375 pounds.

    Capt. Skip came up with Halibut Spaghetti. It was much better than what I first expected. In fact, it is now one of my family’s favorite ways to enjoy halibut.

    Halibut spaghetti is simple to prepare and is surprisingly delicious. It is a favorite of our crew and customers who have tried it.

    The recipe is simple. Prepare a homemade spaghetti sauce, and simmer a few raw halibut fillets in it. After a half hour of simmering, the halibut flakes into small pieces, perfectly cooked, and giving the sauce an incredible flavor — not too fishy, but unlike anything you’ve ever had.

    When I ran a lodge and charter operation in Southeast Alaska’s Glacier Bay, the captains would get together on Sunday afternoons and have a potluck. The halibut spaghetti was always a hit, and often requested by the other skippers.

    Simply prepare a homemade spaghetti sauce, and then add raw halibut. Jarred sauce will also work.
    Add raw halibut, and summer until halibut easily flakes apart.

    There are countless spaghetti sauce recipes. Mine includes the typical blend of Italian seasonings, garlic, red wine, tomatoes and onions. Prepare your spaghetti sauce, add small pieces of halibut fillets and simmer. You know the halibut is done when the fillet easily breaks apart as you stir the sauce.

    The finished halibut spaghetti sauce.
    Capt. Andy with a halibut caught aboard the Miss Brooke during the 2024 season with Brookings Fishing Charters.

    To learn more about our halibut fishing trips, visit www.brookingsfishing.com.

    A nice load of Alaskan halibut caught aboard Capt. Andy’s boat when he ran charters in Seward.
    A big Alaska halibut caught with Capt. Andy.

    Secret to perfect beer-battered fish

    By Capt. Andy Martin – Beer-battered fish and chips has long been a favorite way to enjoy the catch of the day on our charter boats. Fish coated in a mixture of beer and flour and fried to a crispy golden brown goes back to the 17th century, where immigrants to England would use the batter to prepare cod, haddock and pollock.

    Perfect beer-battered fish has a crispy coating, with moist, evenly cooked fish inside.

    The unique flavor, appetizing texture and sweet aroma of beer-battered fish make it one of the most popular coatings for preparing seafood throughout the United State, Canada and Europe. For years, I’ve enjoyed a simple beer batter recipe that generally makes good fish and chips, but, like most beer batter recipes, can produce soggy fish after its initial cool down.

    Last year, while on a trip to Astoria to get equipment for one of my charter boats, I stopped at a very well know fish and chips stand for lunch. The deep fried albacore was worth the stop. I was immediately intrigued by the quality, texture and taste of the batter. Perfectly crispy, you could snap the fillet in half to reveal the white fish fillet with a durable yet light coating of batter. Maybe the best fish and chips I had ever had, up to that point.

    Perfectly cooked beer-battered fish chunks. Use a wire rack to drain to prevent soggy fish.

    I’ve had plenty of not-so-great fish and chips lunches at other restaurants throughout the coast. The fish looks good, but it’s a soggy, greasy mess. You grab a fillet and the fish plops out, leaving a clump of batter in your hand that looks like a wet tube sock. Gross.

    Vodka, rice flour and turmeric are “secret” ingredients to perfect beer-battered fish.

    How did the Astoria restaurant’s batter come out so good, clean and crisp? For the past year, I experimented with different beer-batter recipes, trying to figure out how to create a crispy, thin coating with perfectly cooked, moist fish inside. I heard about adding vodka to the beer batter, and that is a key to this recipe. The alcohol has a lower boiling point, so it evaporates quicker, drying out the batter to make a crispier crust.

    A limit of lingcod from the Miss Brooke. Perfect for beer-battered fish!

    I also found many restaurants with top-reviewed fish and chips use rice flour as part of their batter. Rice flour gives the fish a crispier crunch, and also results in a less greasy coating around the fish. A touch of turmeric powder, which is similar to ginger, gives the batter a hint of golden brown before it is even cooked, and is a secret of many restaurants that serve deep fried fish.

    One of the most important steps for quality fish and chips is using cold beer, cold fish and cold batter, and hot oil (400 degrees). When the cold fish and batter is dropped in the hot oil, it helps instantly seal the fish for a crispier, less greasy serving. If the oil isn’t hot enough, you often end with a greasy mess. The vodka added to the beer also helps create the crisp, dry coating on the fish.

    Capt. Andy with a halibut from the Miss Brooke of Brookings Fishing Charters.

    A final vital step with fish and chips is drying the fillets on a screen or rack instead of a plate with paper towels. Setting the fish on a wire rack before serving allows them to drip and slightly cool without becoming soggy.

    I like to cut the fish into smaller pieces so they cook quickly and evenly, pat dry with a paper towel, and season with sea salt and pepper. I’ll put three or four portions in the bowl of batter, gently stir around with a fork so they are completely submerged and covered with batter, and then carefully lift each fillet from the batter, one piece of a time, allowing the excess batter to drip off. The fillets can be gently rubbed along the inside of the bowl to remove excess batter. A thin coating is all that is needed.

    A limit of lingcod from the Kraken with Capt. Sam Stover, perfect for beer-battered fish and chips.

    Fry the fish for 3 to 5 minutes, depending on their thickness. Rockfish cook fast, halibut pieces take an extra minute or two to fully cook. Once the fish is removed from the hot oil, the middle of the fillet will continue to cook for a minute or two. I like to use an electric deep frier for the perfect 400-degree temperature. Otherwise, a cast iron skillet or Dutch oven can be used on the stove, but use a thermometer to reach that perfect 400 degrees. Peanut oil is my favorite oil for fish and chips.

    Fish and chips go perfectly with fresh coleslaw, tarter sauce and cocktail sauce. Here are out favorite recipes for those sides and dipping sauces.

    While this recipe is perfect for lingcod, rockfish or halibut, it also works great for albacore tuna, and isn’t bad for salmon, either.

    Cut fish into smaller pieces, pat dry with paper towels, and season with salt and pepper.
    Flour, rice flour, baking powder and turmeric.
    Stir the dry ingredients, beer and vodka together until any large clumps are gone.
    Fry with at 400 degrees for 3-5 minutes.
    Drain on a wire rack over a baking sheet for crispy, not soggy, fish and chips.
    Perfectly cook fish and chips.

    Perfect Beer Batter

    1-2 pounds fresh white fish (rockfish, lingcod or halibut)

    Vegetable or peanut oil (enough to full cover the bottom of the pan and fish)

    Salt and pepper, to taste

    1 cup all-purpose flour

    1 cup white rice flour

    1 1/2 cups chilled beer

    1/2 cup vodka

    2 tsp baking power

    1/2 tsp turmeric

    Heat oil to 400 degrees.

    Cut fish fillets into smaller pieces, pat dry with paper towels and season with sea salt and pepper.

    In a large bowl, combine all-purpose and rice flour, turmeric and baking powder and whisk together. Stir in beer and vodka, stirring until any large clumps are gone.

    Add three or four pieces of fish at a time to batter, stir to completely coat. Remove one piece of fish at a time from batter, making sure it is thinly coated. Allow excess batter to drip off, or gently scrape excess batter on the inside of the bowl.

    Fry three to four pieces at a time in hot oil, until crispy and golden brown, usually 3 to 5 minutes. Remove fish from oil and place on wire rack placed over a baking sheet to drain.

    Serve with cocktail and tarter sauce, and lemon wedges.

    To catch a limit of rockfish or lingcod to try with this recipe, visit www.brookingsfishing.com, or call (541) 813-1082.

    Deckhand Eric Howard with a nice lingcod.
    A happy customer with a trophy vermillion rockfish.

    Oven-poached salmon quick and delicious

    Oregon Coast salmon, whether caught in the ocean, or soon after their arrival in one of the coastal rivers, are one of the most delicious bounties enjoyed by anglers. There are endless ways to prepare salmon, from grilling to smoking, but oven-poaching is one of the easiest ways to cook this great-tasting fish, with an easy cleanup, and plenty of options for unique flavors.

    Oven-poached salmon is quick and easy, without a messy cleanup.

    Poaching, a healthy way to prepare fish without adding fat or oil, uses moist heat to cook the fish, and is more forgiving than grilling or frying, which can leave the salmon raw in the middle and overcooked on the outer edge.

    A fresh coho salmon fillet headed to the oven.
    Poaching salmon in the oven keeps the fish moist and firm, and prevents the salmon from being overcooked on the outside and raw in the middle.

    Capt. Andy’s favorite way of oven-poaching salmon leaves the fish moist and firm, and is topped with a delicious cucumber dill relish. The recipe is great for freshly caught salmon, but also works well with fish that has been frozen. Poaching works especially well during the winter, when weather conditions are less conducive for barbecuing outside. The fish is poached in chicken broth, with fresh or dried dill. The fish can be cut into smaller portions, cooked as a whole fillet, or steaks.

    Oven-poached Salmon

    1-2 salmon fillets, or steaks

    1-2 cups chicken broth

    1 tbs butter

    2-3 sprigs fresh dill, or 1 tbs dried dill

    1 sliced lemon (optional)

    Cucumber Dill Relish

    1 cucumber, chopped

    1/4 cup sweet onion, chopped

    2-3 radishes, chopped

    1/4 cup white vinegar

    3 tsp sugar

    1 tsp salt

    1 tsp dried dill, or chopped fresh dill

    Broccoli Rice

    2 cups chicken broth

    1 cup rice

    1/2 cup broccoli, chopped

    Oven-poached salmon is a great alternative to barbecuing or smoking.

    Preheat oven to 400 degrees.

    Rub cold butter to the bottom of a shallow baking dish.

    For the Broccoli Rice, bring two cups of chicken broth and one cup of rice to boil, and simmer for 20 minutes. Add chopped broccoli after 10 minutes of simmering.

    For the salmon, add salmon steaks or fillets to the baking dish, season with salt and pepper, add enough chicken broth (1 to 2 cups) to halfway cover the salmon fillets. Add a few sprigs of fresh dill, or sprinkle with dried dill. Add sliced lemon, if desired. Roast fish in oven for 12 to 17 minutes, until salmon is tender.

    While salmon and rice is cooking, combine vinegar, salt and sugar in a bowl, add chopped cucumber, radishes and onion, and sprinkle with dill. Stir well to coat in vinegar mixture.

    Remove fish from oven and transfer to a serving platter. Serve salmon topped with relish and the rice as a side.

    Delicious oven-poached salmon with cucumber dill relish and a side of broccoli rice.

    To catch an Oregon Coast salmon, visit www.brookingsfishing.com or www.wildriversfishing.com to learn more about our guided fish trips and ocean charters.

    Capt. Andy with an ocean-fresh king salmon from the Chetco River.

    Lemon Pepper Salmon or Rockfish Sticks

    By Capt. Andy Martin – Surprisingly easy to prepare, delicious for even the most picky eater, and great with salmon or rockfish, Lemon Pepper Salmon Sticks and Lemon Pepper Rockfish Sticks are a tasty way to enjoy the bounty of the Oregon Coast, and sure to become a favorite way to serve up the catch of the day from our charter boats.

    Served with a delicious Old Bay Blue Cheese sauce, these homemade fish sticks taste great with fresh rockfish or salmon, or fillets from the freezer. I first made these Lemon Pepper Salmon Sticks when the grandkids were visiting. Insisting they didn’t like fish, the grandkids couldn’t get enough of the homemade salmon fish sticks once we served up a platter for them. Also excellent with rockfish, these fish sticks cook up quickly, and are a great alternative to traditional deep fried fish.

    Lemon Pepper Rockfish Sticks served with Old Bay Blue Cheese sauce.

    By slicing the fillets into smaller strips, the fish cooks quickly without a soggy, oily mess sometimes associated with fried fish. Just enough oil to cover the bottom of a skillet is needed.

    The Old Bay Blue Cheese sauce is a tasty alternative to tarter sauce, and may become your go-to topping for fried or baked fish. The sauce is a simple combination of crumbled blue cheese, mayonnaise, lemon juice and black pepper.

    Cutting salmon into thin strips allows it to quickly fry without an oily, soggy mess.

    The fish sticks are coated with a simple mixture of flour, lemon pepper and salt, similar to the traditional fried whole trout that was a staple for our grandparents. Egg wash is used to bind the lemon pepper flour to the fish.

    Rockfish can flake apart easily when cut into smaller pieces, so it’s key to slice the fillets lengthwise, along the natural part that divides the side of a rockfish into four distinct portions.

    Rockfish have a natural part lengthwise along their fillet. Use that as a template for slicing the fish sticks. If the fillets are cut from top to bottom instead of lengthwise, they can flake apart while frying.
    The fish are coated with a simple mixture of flour, lemon pepper and salt
    Old Bay seasoning, crumbled blue cheese, mayonnaise and lemon juice combine to make a delicious sauce for fried or baked fish.

    Lemon Pepper Fish Sticks

    1 lb. salmon or rockfish fillets, bones and skin removed

    1 cup all purpose flour

    2 Tbs lemon pepper seasoning

    1 tsp salt

    2-3 eggs, beaten

    Peanut, cottonseed or canola oil

    Old Bay Blue Cheese sauce

    1 cup mayonnaise

    1/4 cup crumbled blue cheese

    1 Tbs lemon juice

    1 tsp Old Bay seasoning

    1/4 tsp black pepper

    Frying the fish

    Cut the salmon or rockfish fillets into long, thin strips, similar to fish sticks.

    Heat oil to medium high. Use enough oil to cover the bottom of the skillet, but not more than an inch high.

    In a large bowl or shallow baking dish, combine the lemon pepper, flour and salt.

    Dip the rockfish strips or salmon strips, one at a time, into the beaten eggs, making sure all sides are coated.

    Once the fish has been dipped in the egg wash, roll each stick in the lemon pepper and flour mixture.

    Fry the fish sticks, in batches, for 2 minutes and then carefully flip and fry to 2 more minutes.

    Allow the fish sticks to drain on a plate covered with a paper towel.

    For the sauce, combine the mayonnaise, blue cheese, pepper and lemon juice. Add a little more Old Bay and blue cheese if you prefer a bolder sauce.

    Salmon Sticks cooked to perfection and served with homemade coleslaw.
    Lemon Pepper Rockfish Sticks are delicious and easy to make.
    The fillets from just are couple of rockfish are all that’s needed to prepare a delicious meal of Lemon Pepper Rockfish Sticks.

    To catch a limit or rockfish or an ocean-bright king or coho salmon to enjoy this recipe, contact Brookings Fishing Charters at (541) 813-1082 or visit www.brookingsfishing.com.

    Charter boat captain publishes Oregon Coast seafood recipe book

    BROOKINGS, Ore, (Feb. 16, 2024) – Drawing from two decades experience as a full-time ocean charter boat captain and river guide, Capt. Andy Martin has published a recipe book featuring his favorite ways to prepare Oregon Coast seafood.

    Order Online Now! $12.50 includes free shipping.

    Captain’s Choice: Recipes from Brookings Fishing Charters is now available for purchase online or at Brookings Bait and Tackle at the Port of Brookings.

    Captain’s Choice: Recipes From Brookings Fishing Charters is now available for purchase online and at the Brookings Fishing Charters office at the port of Brookings. The spiral-bound, full color recipe book features two dozen of Capt. Andy’s favorite seafood dishes, including Rockfish Chowder, Parmesan Rockfish, Rockfish Puttanesca, Teriyaki Grilled Albacore, Creamy Lingcod and Shrimp Pasta, Brown Sugar Cured Smoked Salmon, Salmon Chowder and Beer Battered Lingcod.

    Capt. Andy Martin, owner of Brookings Fishing Charters, is the author of the new Oregon Coast seafood recipe book.

    Almost daily on his fishing charters, customers would ask Capt. Andy about the best way to prepare their catch of the day. He’d email recipes from the Brookings Fishing Charters web site, or jot down basic chowder and fish taco recipes. The cookbook is a collection of several of his favorite rockfish, lingcod, salmon and halibut recipes.

    The recipe book is spiral bound and includes nearly two dozen Oregon Coast seafood recipes.
    Each recipe includes color photos, ingredients, and cooking instructions.

    Early in his Alaska river guide career, Capt. Andy would use the first salmon of the day to prepare salmon chowder with a propane stove on the bow of his boat. He and other charter boat captains often spent evenings after trips creating dishes with halibut or salmon. Capt. Andy also spent the early part of his career working at world-class fishing lodges in Alaska, and had the chance to sample some of the best seafood dishes, and add his own twist to them.

    Each recipe includes color photos, ingredients, cooking instructions, and description of the recipe. Most recipes can be made with the fillets of just a couple of rockfish, or a single lingcod fillet. With tighter catch limits in Alaska, Oregon and California, the recipe book allows anglers to make several meals from a daily limit of rockfish, lingcod or halibut. All of the recipes can be cooked up using fresh or frozen fish fillets.

    The contents of Captain’s Choice: Recipes from Brookings Fishing Charters.

    To order a recipe book online, visit Home | Brookings Fishing Charters LLC (square.site). The cost includes free shipping. Recipes books can also be purchased at the Brookings Fishing Charters and Brookings Bait and Tackle office at 16399 Lower Harbor Road at the Port of Brookings.

    The Brookings Fishing Charters crew is working on a second recipe book, featuring favorite smoked fish recipes from each captain, and favorite wild game jerky recipes.