TIDE-TO-TABLE Dining DIVE INTO AN ALASKA SEAFOOD RECIPE B ringing in the most seafood of any state, sustainability is at the heart of Alaska’s fishing industry. With science-led practices helping the local ecosystems and wild waters continue to thrive, Alaska continues to set the standard for the industry. Seasonal harvests honored in Alaska yield some of the freshest catches in the country. In fact, even local grocery stores carry products caught that very week. And though you can find frozen, tinned, or canned seafood products year-round in Alaska, there is nothing quite like a fresh catch of the day. SUBSISTENCE PRACTICES Semolina-crusted halibut tops a simple lemon vinaigrette salad and sautéed mushrooms in this recipe by Chef Patrick Hoogerhyde of Anchorage. Alaska Halibut with Wild Mushrooms & Leeks INGREDIENTS Harvesting traditional foods from the land and waters is fundamental to Alaska Natives. Hunting, fishing, and foraging provide sustenance for their people–both physically and spiritually. • • • • • • 4 5-6 oz Alaska halibut filets Kosher salt and fresh ground black pepper, to taste 1/4 cup semolina flour 3 tbsp olive oil, divided 1/2 cup leeks, washed and white part cut into ¼-inch round slices 3 cups coarsely chopped mushrooms, preferably wild varieties like oyster, shiitake, porcini, or portobello 1 cup dry white wine 4 oz (1 stick) cold salted butter 4 tbsp fresh chopped herbs, such as flat-leaf parsley, dill, and thyme 2 oz Parmigiano-Reggiano cheese 2 cups greens, such as spinach, watercress, or arugula, cleaned 1/4 cup lemon vinaigrette (fresh-squeezed lemon juice, olive oil, salt, and pepper) • • • • • • INSTRUCTIONS 1. 2. 3. 4. Whisk together the ingredients to make the lemon vinaigrette. Preheat the oven to 400F. Season filet with salt and pepper and dust with semolina flour; set aside. Heat 1 ½ tbsp olive oil in a large ovenproof sauté pan over medium-high heat. State of Alaska/Michael DeYoung (Nome), State of Alaska/Jocelyn Pride (Fish House) Place fish in pan and let cook until a golden crust forms (about 2 minutes). Turn and cook for another 2 minutes. Place pan in oven and cook for another 3 minutes or until fish reaches about 125F. In another pan, cook the leeks and mushrooms in medium-high heat and olive oil, stirring occasionally for 10 minutes. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs. Toss the greens and Parmigiano-Reggiano together with ¼ cup lemon vinaigrette. Divide greens evenly among 4 plates. Top with leek-mushroom mixture and halibut. 5. 6. COASTAL CATCHES BY SEASON JAN FEB MAR APR MAY JUN JUL AUG SEPT OCT NOV DEC SALMON* COD AND ROCKFISH HALIBUT KING CRAB SHRIMP CLAMS SCALLOPS OYSTERS AND SEA URCHIN * King salmon is harvested nearly year-round SCALLOPS KING CRAB 7. 8. 9. 10. Recipe courtesy of The Alaska Seafood Marketing Institute, Alaska’s official seafood marketing arm. 50
Alaska Official State Vacation Planner 2024: Page 50
