TRIP PLANNER: WINE COUNTRY PG. 100
Oregon Rockfish Recipes
Spokane for the Holidays
Protecting Oregon Waters
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Getaways PNW GIFTS + GETAWAYS FOR THE HOLIDAYS
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November | December
volume 71
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Homegrown Chef
A Rockfish By Any Other Name written by Thor Erickson photography by Tambi Lane ORDER ROCKFISH at a restaurant in New York, and you’ll likely get a striped bass. Place the same order in California, and you could end up with a vermilion rockfish. Here in Oregon, rockfish can be anything from quillback, pygmy, shortbelly, longspine, yellow-eye, to widow, canary, chilipepper, thornyhead and the old standby—red snapper. Oregon sport and commercial fishermen regularly catch more than twenty-five species of rockfish. Many of these rockfish have similar characteristics and are difficult to tell apart. According to the Food and Drug Administration, a single fish species can go by multiple names from the time it’s caught until the time it ends up on your plate, and many kinds of fish can legally be sold under a single name. The good news is that all these species of Oregon rockfish taste relatively the same. The flesh is versatile and can be prepared in many ways, from sautéing, grilling and baking, to steaming or frying. The mild flavor of the fish is a great backdrop for bold flavors. On chilly Oregon days of fall and early winter, I love to create a quick getaway to warm climates via my palate, with fish tacos and a cold beer.
All these species of Oregon rockfish taste relatively the same. The flesh is versatile and can be prepared in many ways, from sautéing, grilling and baking, to steaming or frying. 42 1859 OREGON’S MAGAZINE
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Oregon Rockfish Tacos SERVES 4 • 11/4 cups all-purpose flour • 2 tablespoons paprika • 2 teaspoons black pepper • 1 teaspoon garlic powder • 1 pinch of kosher salt • 1 cup Oregon lager • 1 egg • 1 cup mayonnaise • 3 tablespoons canned chipotle peppers in adobo sauce • 1 teaspoon fresh garlic, minced • 2 quarts canola oil • 1 pound Oregon rockfish cut into eight, 2-ounce pieces • 16 corn tortillas • 1/4 head of red cabbage, finely shredded • Pickled red onions (ingredients and recipe below) • 1/2 cup fresh, whole cilantro leaves • 2 limes, cut into wedges FOR THE PICKLED RED ONIONS • 1 red onion • 3 tablespoons avocado oil (or other light oil such as canola oil) • ¼ cup rice wine vinegar • ¼ teaspoon kosher salt • 1/8 teaspoon fresh ground black pepper FOR THE PICKLED RED ONIONS Thinly julienne red onions, cutting with the “grain” of the onion. Heat oil in a medium sauté pan over medium heat for 30 seconds and immediately add onions to pan. Wilt the onions,
do not let them turn brown. Add vinegar, salt and pepper. Bring to a simmer and turn off the stove. Cover pan with a lid and let it sit for 10 minutes to cool to room temperature while you prepare the tacos. FOR THE TACOS Combine flour, paprika, black pepper, garlic and kosher salt using a whisk. Mix beer and egg together and add to the flour mixture and whisk until a smooth batter is formed. Set aside. Combine mayonnaise, chipotle and minced garlic in a medium bowl and whisk until homogenous. Set aside. Heat oil in a deep fryer, Dutch oven, or large saucepan to 350 degrees. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, dip the fish in the batter, letting the excess batter drip away. With tongs or dry fingers, carefully lower a couple of pieces of the fish into the hot oil. Turn occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towellined plate and season with salt. Repeat with remaining fish, frying a couple of pieces at a time. Heat the tortillas in a large skillet. Divide the tortillas into 8 stacks of two tortillas layered one on top of the other. Top each with a bit of shredded cabbage, 1 piece of fish, pickled red onions, chipotle mayo and cilantro. Serve with lime wedges.
farm to table
Tacos with fresh rockfish, plentiful yearround, offer a winter getaway for the palate.
NOVEMBER | DECEMBER 2021
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ROMANTIC GETAWAYS FOR 6 TYPES OF LOVERS Indulge every kind of passion—for food, wine, art, culture, the outdoors, your dog, yourself and your lover—with these premier Oregon adventures written by Vanessa Salvia
IT’S WELL-KNOWN that the ancient Greeks had multiple words for love. They differentiated between passionate love, the affectionate love of friends, familial love—even obsessive love. Of course, feeling one type of love doesn’t preclude another—you can love food and wine and outdoor adventure, or be a dog lover who also loves art and culture. Fortunately, in Oregon it’s easy to do a romantic getaway with a single focus or one that mixes it up. So for an adventure your dogs will love as much as you will, or a place to indulge a passion (obsession?) for great food and wine, visit any of these spots for the ultimate expression of self love—bringing your canine pals or significant other is up to you.
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PACIFIC CITY
HEADLANDS LODGE Much of the Oregon Coast is dogfriendly, but there’s a difference between allowing dogs and really welcoming them. Headlands Coastal Lodge & Spa not only welcomes them, they make your sandy stay easier and more fun with their dog-friendly amenities. Each pup receives a Ginger dog bed (made in Bend), water bowls, towels and treats upon arrival. After you enjoy the sunsets and scenery, visit the rinsing stations at the entrance to hose yourself and your four-legged friend off before you head back to your room, each with a private oceanview balcony. Reserve a special dog-friendly table at the Meridian Restaurant & Bar, and pick up maps to all the nearby dogfriendly trails. Each season, the lodge offers new adventure packages, most of which can be customized to include your dog. “Our adventure coaches learn what you want to do and experience and help you plan your itinerary, from tidepools to fishing trips and everything in between,” says marketing manager Briana Romancier. “It’s a fun way to immerse yourself, even if you don’t know anything about the Oregon coast, and there’s definitely fun stuff for all the four-legged friends to do, like sunset bonfires on the beach.”
DOG LOVERS For urban chic adventures with your pooch, stay at Royal Sonesta, near the Pearl District and Portland strolling bliss. (photo: Cheryl McIntosh Photography)
PORTLAND
ROYAL SONESTA Headlands has dog rinsing stations, a dog-friendly restaurant and ocean-view balconies. (photo: Headlands)
To really pamper yourself and your pooch on a city outing, opt for Royal Sonesta’s dog-friendly suites, where you can bring your pet without an extra charge. The Sonesta’s building has a long history in Portland. Built in 1912 as a department store, it retains the marvelous architectural details a retail store of that time had to have—soaring ceilings and picture windows make for a luxe lobby. The location, near the Pearl District and Portland fixtures such as Powell’s Books, is central to strolling bliss. Easy access to Tom McCall Waterfront Park pleases people and pooches, with a walk or run along the waterfront path. NOVEMBER | DECEMBER 2021
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NOVEMBER | DECEMBER 2021
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