What to do with the Catch of the Day Fishing Charters in Newport
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o make the best of your hard-won catch, here are some recipes for preparing locally-caught seafood.
Baked Albacore Hoisin From the Oregon Albacore Commission 1 1/3 pounds skinless Pacific albacore, cut into 1-inch thick loin cuts or steaks 2 Tb hoisin sauce 1 Tb unseasoned rice wine vinegar 1 tsp minced garlic ½ tsp grated gingerroot 1 Tb olive oil 1 ½ Tb sherry 1 tsp sesame seeds Rinse albacore with cold water; pat dry with paper towel. Combine remaining ingredients except sesame seeds. Marinate albacore in mixture for 30 minutes, turning once. Transfer albacore to greased shallow baking dish. Sprinkle with sesame seeds. Bake at 450°F for 8-10 minutes. Do not overcook! Albacore should be pink in center when removed from heat. Makes 4 servings. Pan-sautéed Rockfish with Capers From Food.com 24 ounces rockfish fillets ½ tsp kosher salt ¼ tsp black pepper ¼ tsp olive oil 1/3 cup dry vermouth (or white wine) 2 tsp grated lemon rind 2 tsp fresh lemon juice 1 Tb capers ¼ tsp dried herbs (like herbes de Provence) 1 Tb butter, chilled and cut into pieces 2 Tb fresh flat leaf parsley, chopped Heat a non-stick skillet over medium high heat. Add the oil and swirl to coat the pan. Season the fish on both sides with the salt and pepper. Add the fish to the pan, and cook about 2 -3 minutes on each side or until the fish flakes easily. Remove the fish to a warm plate. Add vermouth, lemon rind, lemon juice, capers and herbs to the pan. Cook for 30 seconds. Add the butter to the pan, whisking to incorporate into the sauce. Pour the sauce over the fish, top with the parsley. Makes 4 servings. Crab Bisque From the Oregon Dungeness Crab Commission 2 Tb butter 1 Tb minced shallots 2 Tb flour 2 c chicken broth ¼ c tomato paste 2 c heavy whipping cream 1 pound Dungeness crab meat 2 Tb sour cream 1 Tb chopped fresh parsley In a stock pot, over medium heat, sauté the shallots in butter for 2-3 minutes, or until soft. Remove from heat and stir in flour until blended. Return to heat and cook until mixture is bubbly (1-2 minutes). Gradually add the chicken broth, then the tomato paste. Whisk until smooth. Add the whipping cream and crab. Bring to a boil; reduce heat to a simmer. Cook 3-4 minutes and serve with sour cream and a sprinkling of parsley. Makes 6 servings.
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