Cookbook author Tiffany Haugen has a passion for preparing Pacific Northwest seafood, and will be contributing some of her delicious recipes for the Reel Time Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting.
Their recipes will be posted regularly Wednesdays through October, along with those of other local chefs like Tom Douglas, who recently was named the nation’s Outstanding Restaurateur at the James Beard Award ceremony; as well as recipes from tackle shop owners and fish market owners.
If you have delicious recipes you’d like to cast my way, please let me know. I may try them with my family and friends at the dinner table and publish them in future blog posts.
Artichoke Stuffed Halibut on a Plank
From the book: “Grill It! Plank It! Wrap It! Smoke It!” by Tiffany Haugen.
1 2 to 3 pound halibut fillet
Salt and pepper to taste
Prepare fish fillet by cutting lengthwise through the center of the fillet, leaving equal thickness on top and bottom. Salt and pepper fish to taste. Fill fillet with stuffing mixture, reserving 3 tablespoons for the top.
Place stuffed fillet on a prepared alder plank (see Plank Cooking Notes) or foil (for grilling). Top with additional stuffing mixture. Plank, grill or bake at 350 degrees 25 to 40 minutes or until fish flakes in large chunks and is no longer opaque or internal temperature reaches 140 degrees.
1/3 cup mayonnaise
1/3 cup parmesan cheese
1/3 cup black olives, sliced
2 tablespoons diced green chilies
1/2 cup Monterey Jack cheese
1 6.5-ounce jar marinated artichokes, drained
In a medium bowl, gently mix all stuffing ingredients until thoroughly combined. Keep refrigerated until ready to use. This stuffing also makes a great dip on its own. Place in an ovenproof pan and baked at 350 degrees 10 minutes. Serve with tortilla chips.
Recipe Variation: A thick salmon fillet can be substituted for halibut. For a hotter filling, substitute sauteed or canned jalapenos for green chilies.
Plank Cooking Notes: Soak plank in water or other liquid at least 1 hour. Preheat plank on grill at medium heat 5 minutes. Brush a light coating of olive oil onto cooking side of board. Place plank with food directly over medium grill heat.
Cook with the lid closed so smoke surrounds food and infuses flavor. Plank should reach heavy smoke in 15-20 minutes. When plank begins to smoke, check often — use spray bottle filled with water to extinguish any flame on the plank. This method promotes a heavy smoke flavor.
(Photo courtesy of Tiffany Haugen)