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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 12, 2013 at 10:58 AM

Seafood Recipe of the Week is a tasty rockfish salsa verde

2LingPossession May 9, 2012

This week’s Seafood Recipe of the Week comes from our friends at Angling Unlimited in Sitka, Alaska, which is owned by longtime outdoor writer and angler Tom Ohaus. The delicious recipe was created by Andrew Pooch who manages the social media accounts for Angling Unlimited. You can either use a jarred salsa verde or follow the simple recipe below to make it fresh, which is always better!

Rockfish fishing seasons in local waters from Port Angeles in the eastern Strait of Juan de Fuca into Puget Sound is closed, but anglers from Sekiu in western Strait to Neah Bay and off the coast may retain certain species of rockfish. Anglers should check for specifcs on rockfish in the state Fish and Wildlife regulation pamphlet.

Seattle chef and restaurateur Tom Douglas and outdoor cooking expert and author Tiffany Haugen will also contribute some tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.

Ingredients for salsa verde

1 pound tomatillos

1/2 cup finely chopped onion

1 teaspoon minced garlic

2 jalapeno peppers

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt

2 cups water

Directions for Salsa Verde

Husk and dice your tomatillos. Place tomatillos, onion, garlic and chile pepper into saucepan.  Season with cilantro, oregano, cumin, and salt. Add water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10-15 minutes.

If you prefer a thicker consistency, drain water. Using a blender or food processor, carefully puree the ingredients in water in batches until smooth.

Ingredients for Rockfish

3 Rockfish

Chili powder

Ground cumin

Salt and pepper

Butter

Salsa verde, either homemade or jarred variety

Cilantro, chopped

Directions

Season both sides of the rockfish fillets well with chili powder, cumin, salt and black pepper. For spicier taste, use more seasoning.

Add 1/2 stick of butter to a saute pan over medium heat. Add the rockfish and saute until cooked through – about 3-4 minutes per side.

Serve the rockfish topped with salsa verde and chopped cilantro.

For more information, go to http://anglingunlimited.com/2013/06/07/recipe-week-rockfish-salsa-verde/.

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