Favorite Recipes

Here are some of our favorite seafood recipes. Some are simple and great for RVers and some are quite exotic but all have received rave reviews.

Halibut Enchiladas

Ingredients:

•  1 c mayonnaise
•  1 c sour cream
•  1 c cream cheese
•  2- 4oz. Cans diced chili
•  4 t cumin
•  1 small onion, chopped
•  4 c cooked halibut (in 1 inch cubes, boiled for a few minutes in salted water)
•  salt & pepper to taste

Directions:

1. Mix these ingredients in a large bowl, slightly warming cream cheese if necessary to stir.
2. Spoon mixture into flour tortillas and roll up into enchilada shape. Place into slightly greased baking dish seam side down.
3. Pour 1 cup whipping cream over top and layer shredded mozzarella on top. Sprinkle with parmesan.
4. Bake at 350 for 30 minutes.

Zesty Salmon Sauce

This is great to coat salmon fillets for grilling or broiling. Apply liberally before and during cooking. Reserve some to pour over rice to eat with the fillets:

Ingredients:

•   ½ c margarine
•   3 T soy sauce
•   2 T ketchup
•   1 T worchestershire
•   1 T dry mustard
•   1 clove garlic

Directions:

1.  Start by melting margarine and adding other ingredients.
2.  For best results, sprinkle the dry mustard into the mixture.
3.  Keep warm and melted while using.

Bisquick Beer Batter Halibut

To coat about a pound of halibut chunks:

Ingredients:

•  2 c bisquick into a mixing bowl
•  ½ t garlic powder, mix while dry
•  1 T Old Bay seasoning, or equivalent, mix while dry

Directions:

1.  Add approximately 1 c flat beer at room temperature and mix with a fork.
2.  Add enough beer to make consistency of pancake batter.
3.  Chunk up halibut no larger than 1-inch cubes and put into batter.
4.  Mix well.
5.  Let stand at room temp for about 15 minutes.
6.  Mix again.
7.  Heat pan or fry-daddy of oil to med-high or about 400 degrees.
8.  Carefully add coated halibut chunks to oil one at a time and cook about 6 minutes or until coating is med brown.
9.  Remove and place on paper towels to drain excess oil.