Tag: Oregon seafood recipes

Parmesan Rockfish tasty way to enjoy catch without frying

Fried fish and chips is a delicious way to enjoy a day’s catch of rockfish, lingcod or halibut, but baked fish is a tasty alternative to deep fried fillets. Aside from being healthier, baked fish, when cooked properly, tastes great, is easy to prepare and clean up, and adds variety for anglers who enjoy weekly servings of their catch. Parmesan Rockfish is also a lower sodium alternative to fish and chips, since it tastes great without adding salt.

Fish with white fillets, such as rockfish, lingcod and cabezon, like these caught last summer aboard the Kraken, taste great baked with a mixture of parmesan cheese and bread crumbs.

Parmesan Rockfish requires just a few ingredients, and since it’s baked, several portions may be cooked at once. Delicious when served with baked potatoes, rice, or pasta, along with coleslaw. This recipe tastes great with rockfish, lingcod, halibut, surfperch (which can sometimes flake apart when fried) or Pacific cod. Serve with lemon and tarter sauce.

Parmesan Rockfish

1-2 lbs. rockfish (or other white fish) fillets (works great with whole fillets, or fillets cut into smaller pieces)

1/3 cup bread crumbs or panko

1/3 cup grated parmesan cheese

1/2 tsp. dried thyme

1/4 tsp. dried basil

1/4 tsp. onion powder

1/4 tsp. black pepper

2 or 3 eggs, beaten

1 lemon, sliced into wedges

Preheat oven to 400 degrees. Combine parmesan cheese, bread crumbs or panko, basil, thyme, onion powder and black pepper. Dip fish in egg wash, and then coat with breading. Place on a baking sheet (use a nonstick cooking spray). Bake for 10 minutes, or until fish easily flakes with a fork.

Combine bread crumbs or panko, parmesan cheese, thyme, basil, onion powder and black pepper.
Dip fillets in egg wash and then coat with breading.
Place on a baking sheet coated with cooking spray. Bake 10 minutes at 400 degrees.
Serve with coleslaw, lemon and tarter sauce.

To catch a limit of rockfish or lingcod to enjoy this delicious recipe, contact Brookings Fishing Charters at (541) 813-1082 or visit www.brookingsfishing.com.

Mediterranean Baked Rockfish, Lingcod and Halibut

A fresh, delicious way to enjoy the Oregon Coast catch of the day, bursting with citrus flavor, easy to make, and a breeze to cleanup is Mediterranean Baked Rockfish, Lingcod and Halibut. This recipe is perfect for anyone seeking a healthy alternative to fish and chips, or those counting carbs. It is especially good after picking up fresh produce at the many farmers’ markets on the coast during the summer, or vegetables from your garden.

Mediterranean Baked Rockfish, Lingcod or Halibut is a great way to enjoy the catch of the day from the Oregon Coast.

Versatile, Mediterranean Baked Fish is equally good with rockfish, lingcod, halibut or even salmon, or a combination of them. The unique taste is worth baking up a few times each season, and may become a favorite way to enjoy the catch from our charter boats. Perfect with a side of rice, pasta salad or green salad.

Fresh vegetables make this a delicious and healthy alternative to fish and chips.

Mediterranean Sauce

Zest of 2 lemons

Juice from 2 lemons

1 cup extra virgin olive oil

1 1/2 tablespoons minced garlic

2 teaspoons dill weed

1 teaspoon oregano

1 teaspoon seasoned salt

1/2 teaspoon black pepper

3/4 teaspoon ground coriander

Fish and vegetables

1-2 pounds rockfish, lingcod or halibut fillets, sliced into thin pieces

1 pound cherry tomatoes

1 pound fresh green beans

1 large yellow onion, sliced into half moons

Also works well with sliced zucchini, sliced bell pepper and/or asparagus

  1. Preheat oven to 425 degrees.
  2. In a bowl, combine lemon zest, lemon juice, olive oil, garlic, dill weed, oregano, coriander, salt and pepper. Whisk the ingredients together.
  3. In a large bowl, add the vegetables, coat with sauce and stir. Use a slotted spoon to transfer the vegetables to a large baking sheet. Layer half the baking sheet with a thin layer of the vegetables.
  4. Add the fish fillets to the bowl, mix well with the sauce, and transfer the fillets to the other half of the baking sheet. Pour any remaining sauce on the fish fillets and vegetables.
  5. Lightly season the fish and vegetables with salt and pepper, or lemon pepper, or seasoned salt.
  6. Bake at 425 degrees for 15 minutes, then place on top rack of oven and broil for an additional 3 minutes, or until the cherry tomatoes begin to pop under the broiler.
Combine lemon juice and zest, olive oil, seasonings and herbs.
Add sliced vegetables to bowl, and stir in Mediterranean sauce.
After transferring vegetables to baking sheet, slice fish fillets, coat with sauce and add to baking sheet.
Pour remaining sauce over fish and vegetables. Bake for 15 minutes.
Finish off by broiling on top rack of oven for 3 minutes.
Mediterranean Baked Rockfish, Lingcod or Halibut.

To catch a limit of Oregon Coast rockfish or lingcod, book a charter with Brookings Fishing Charters, www.brookingsfishing.com

Manhattan clam chowder a tasty, low-carb altenative to traditional chowder

By Capt. Andy Martin – Growing up on the Oregon Coast, traditional New England clam chowder, and other seafood dishes, were readily available. We ate seafood several times a week. A dish my family never enjoyed is Manhattan clam chowder. The thought of a tomato-based clam chowder just wasn’t appealing.

I first made Manhattan clam chowder a few years ago while looking for a keto-friendly, low-carb version of clam chowder. The results were surprising. Manhattan clam chowder is delicious, easy to make, and much lower in carbs than cream- and potato-based chowders. The following recipe is more of a traditional Manhattan clam chowder – to reduce carbs, simply reduce or eliminate the potatoes, use less onion and forgo the carrots. Zucchini may also be substituted for potatoes.

Manhattan clam chowder is a simple, delicious alternative to New England clam chowder.

Ingredients

4-6 slices bacon

1 small onion, diced

1-2 carrots, chopped

2-4 medium potatoes, diced

2 garlic cloves, chopped, or 2 teaspoons minced garlic

1/2 cup white wine

3 tablespoons tomato paste

1/2 teaspoon dried thyme

2 bay leaves

2 cans (14.5 ounce each) chicken broth

2 cans (14.5 ounces each) diced tomatoes

1 bottle (8 ounces) clam juice

2 cans (6.5 ounces each) diced clams

1 can (6.5 ounces) minced clams

1 cube (8 tablespoons) butter

1/3 cub fresh parsley, chopped

salt and pepper to taste

Fresh potatoes, carrots, onion and celery makes this a wholesome meal.

Heat a large soup pot over medium heat, add a small amount of oil, and cook bacon. While bacon is cooking, chop the potatoes, onion, celery, garlic and carrots.

Remove cooked bacon. Lower heat to medium low and add potatoes, onion, carrots, garlic and celery to bacon grease. Chop bacon and add it to the vegetables. Cook for 7 minutes, stirring frequently.

Add the wine, cover with lid, and cook for 3 minutes, stirring occasionally. Add the tomato paste, bay leaves and thyme.

Add tomatoes with liquid, chicken broth and clam juice. Heat to a boil at medium high heat, then reduce heat to low and simmer for 20 minutes.

Return heat to medium high, add clams with juice, and bring to a boil. Reduce heat to simmer again, add stick of butter. Season with salt and pepper. Once butter is melted, stir in parsley. Serve.

(Capt. Andy Martin owns and operates Brookings Fishing Charters. When he is not running charters aboard the Nauti-Lady, Miss Brooke or Kraken, he enjoys cooking).