HUTCH’S BLACK COD (Sablefish)
Hutch was the cook on quite a few boats. The last twenty years of his fishing career he was the cook on the St. John II. He retired just shy of 70 years old.
Ingredients:
Black cod fillets soaked in Yoshida’s Teriyaki Sauce
Brown sugar
Honey
Leeks
Slivered almonds
Pineapple tidbits (drained)
Directions:
Soak black cod fillets for four hours in teriyaki sauce. After soaking remove fillets from sauce. Sprinkle a “Gary Olsen sized fistful” of brown sugar and some honey over fillets (skin side down). Thinly slice leeks and sprinkle on top. Grill or bake (400 ) for twenty-thirty minutes. The last five minutes of cooking sprinkle with almonds and pineapple.
FISH DELISH (Halibut)
Ingredients:
2lbs halibut
1/2 cup Mayonaise
1/2 cup sour cream
Squeeze 1/2 lemon
One onion sliced
Salt/pepper to taste
1/2 cup cheddar cheese
Directions:
Lay 1/2 of onions in bottom of baking dish. Place halibut on top of onions. Put the rest of onions on top of halibut. Combine rest of ingredients and spread over halibut. Bake at 425 until done (approximately 20-25 min.). Sprinkle 1/2 cup cheddar cheese just before pulling out of oven - let cheese melt then remove from oven.