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Wild About Seafood
Cooking Tips for Your Favorite Catch

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Moroccan Sauce
Creole Mustard Dip
Adobo Cream Sauce
Madras Curry Dip

(Family Features) - Wild-caught Alaska seafood is low in saturated fat and naturally packed with heart-healthy omega-3s.

Serve your Alaska seafood with a savory sauce or dip that only takes minutes to prepare. These recipes for Adobo Cream Sauce, Creole Mustard Dip, Madras Curry Dip and Moroccan Sauce go well with a wide variety of species: salmon, halibut, cod, Alaska pollock, sole/flounder, surimi, crab (King, Snow or Dungeness) or weathervane scallops. So it's easy to have a great dinner, fast, any day of the week.

Seafood is easy to cook. There's no need to thaw frozen seafood portions - with these techniques, even frozen seafood is fabulous in a flash!
For more recipes and tips, visit alaskaseafood.org.

General Tips

  • Before cooking frozen seafood portions, rinse off any ice glaze under cold water; pat dry with paper towel.
  • Pans, grill and broiler/oven must be hot before you start cooking.
  • Fish turns from translucent to opaque as it cooks and will continue to cook after it is removed from the heat source. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color.
  • Adjust cook time as needed for thickness of fish and cook just until fish is opaque throughout.

Sautéing and Pan-Searing

  • Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.
  • While the pan heats:
    • Fresh/thawed fish: Add oil or a combination of oil and butter to the pan.
    • Frozen fish: Brush both sides of fish with oil - olive, canola, peanut, grapeseed, soy or safflower.
  • Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes or until browned.
  • Turn the fish over, season it with spices, and:
    • Fresh/thawed fish: Continue to cook, uncovered, an additional 3 to 4 minutes.
    • Frozen fish: Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8 minutes.
  • For very thick portions, finish in oven preheated to 400°F until opaque.

 Roasting and Broiling

  • Preheat broiler/oven to medium-high heat (450°F).
  • Brush both sides of fish with oil.
  • Place seafood on spray-coated broiling pan or foil-lined baking sheet.
  • Cook 12 to 15 minutes for frozen seafood or 8 to 10 minutes for fresh/ thawed fish.
  • Flip only very thick portions.


  • Thoroughly clean and preheat the grill to medium-high heat (450°F).
  • Oil both the grill and the seafood to prevent sticking.
  • Marinate or season the seafood.
  • Grill 12 to 15 minutes for frozen seafood or 8 to 10 minutes for fresh/ thawed fish, turning once during cooking.


  • Bring about one inch of water/seasoned liquid to a boil.
  • Turn off heat; place Chinese bamboo steamer basket, wire basket or vegetable steamer in pan.
  • Line steamer with lettuce, onion, herbs or citrus (without covering all of the holes) to keep seafood from sticking; add seafood.
  • Return liquid to a boil.
  • Cover loosely and steam 5 to 7 minutes for frozen seafood or 4 to 5 minutes for fresh/thawed fish.


  • Add water/court-bouillon to large pan and simmer.
  • Turn off heat.
  • Add seafood to liquid, skin side down - seafood should be mostly covered by the poaching liquid.
  • Return heat to a simmer - liquid should simmer, not boil.
  • Cover pan tightly. Cook 7 to 9 minutes for frozen seafood or 4 t

Moroccan Sauce

Alaska pollock, cod, halibut, salmon, crab and scallops are best paired with this sauce.

  • 1 1/2 tablespoons minced fresh garlic
  • 1/2 cup olive oil
  • 1/2 cup unsalted butter
  • 2 tablespoons harissa paste (or Spanish paprika)
  • 1 1/2 tablespoons fresh lemon juice*
  • Sea salt and freshly cracked black pepper, to taste
  • 2 tablespoons coarsely chopped Italian parsley
  • 2 tablespoons almonds, if desired

    1. Place garlic, olive oil and butter into small saucepan over low heat. Cook until garlic begins to soften, about 10 minutes. Whisk in harissa paste and lemon juice; continue cooking 2 to 3 minutes more. Season to taste with salt and pepper. Garnish with parsley and almonds, if desired.

Makes about 1 1/2 cups

Notes, Tips & Suggestions
*1 to 2 tablespoons sherry may be substituted for lemon juice.

Creole Mustard Dip

This assertive mustard sauce is a winner with wild Alaska salmon, halibut, cod, crab and Alaska pollock.

  • 2 egg yolks
  • 3 tablespoons vinegar
  • 1 cup olive oil
  • 1 tablespoon yellow mustard
  • 2 to 3 teaspoons Creole seasoning, or to taste
  • 1 green onion, sliced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley

    1. Whisk egg yolks and vinegar together in small bowl or blender until light yellow in color. Continue whisking, or with blender motor running, slowly add olive oil until emulsified and ingredients are thoroughly blended. Stir in mustard, Creole seasoning, green onion, dill and parsley; blend or whisk just until blended. Cover and refrigerate until ready to serve.

Makes about 1 1/2 cups

Adobo Cream Sauce

This lively cream sauce is best served with Alaska pollock, cod, halibut, scallops and crab.

  • 1 package (8 ounces) light cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 can (6 ounces) vegetable juice (tomato or spicy)
  • 1/4 cup coarsely chopped onion
  • 2 tablespoons canned chipotle chiles in adobo sauce*
  • 1/2 to 1 tablespoon creamy horseradish
  • 1/2 teaspoon celery salt

    1. Combine cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in blender or bowl of food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.

Makes about 2 cups

Notes, Tips & Suggestions
*Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.

Madras Curry Dip

This slightly sweet, golden sauce is ideal with Alaska pollock, cod, crab and scallops.

  • 1 cup plain Greek-style yogurt
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon curry powder
  • 2 to 3 tablespoons mango chutney
  • 1 teaspoon minced garlic
  • 2 to 3 tablespoons fresh chopped cilantro
  • 1 green onion, sliced
  • 1/2 teaspoon hot pepper sauce, or to taste

    1. Whisk yogurt, lime juice and curry powder together in small bowl. Stir in chutney, garlic, cilantro, green onion and hot sauce until blended. Cover and refrigerate until ready to serve.

Makes about 1 1/2 cups

SOURCE: Alaska Seafood Marketing

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