We talk a lot about fishing. But what about reaping the benefits of your catch with family and friends in the most caring way you can? By adding sugar, spice and everything nice (beer)! Here’s some favored fish recipes we collected from ACK employees. They’re all very different, so give one or all four a try and let us know what you think.

Then share your own recipe in the comments to pass the delicious knowledge forward!


3691823199_746ac19f47_b-2Cedar Plank Salmon
Recipe provided by Steve Messana, VP of Merchandising 

Ingredients:
4 ½ pound salmon fillets, skin on
1 cedar plank
1/2 cup coconut sugar or brown sugar
1/2 cup coconut aminos or light soy sauce
1/4 cup mirin
2 tablespoons peanut or avocado oil
½ teaspoon sesame oil
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion bottoms (save the tops)

Prep:
1) Make sure the cedar plank is large enough for the salmon. Soak the cedar plank in cool water for at least an hour. Place a weight on top of the plank to keep it submerged.

2) Combine the coconut aminos, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onion bottoms, thyme, pepper, garlic, ginger and green onion in a blender and process on low for 1 minute or until the ingredients are well combined.Transfer half of the sauce to a zip-lock bag and add the salmon fillets. Gently shake and turn to coat well, refrigerate for at least 2 hours (up to overnight), turning occasionally.

3) Preheat the grill to medium. Place the salmon skin side down on the plank and place the plank directly on the grate in the center of the grill. The plank will smoke and may burn a little, this is okay. Keep the grill cover closed so that the smoke is contained and allowed to flavor the salmon. Cook about 10 minutes or until the internal temperature is 130 degrees (medium)*

4) While the salmon is cooking, put the remaining half of the sauce in a saucepan and simmer until the sauce has thickened slightly, 3-5 minutes. Chop the green onion tops.

5) Remove salmon from grill, drizzle with sauce, garnish with green onion tops and serve immediately.

Additional tips:

*Salmon will continue to cook after removing from the grill so if you like your salmon more to the medium rare side, consider removing from the grill at 110 degrees and covering it and letting it rest for 10 minutes.


Beer Fried Fish
Recipe provided by Jacob Garcia, Customer Relationship Manager

Ingredients:
1 LB light, mild, flaky white fish (i.e. flounder, cod, haddock)
8 Oz cup flour
8 Oz light beer
1 egg
1/2 TBS Salt
1/2 TBS Pepper
Whole Lemon
Parsley
Prep:
1) Mix flour, beer, egg, salt and pepper thoroughly.
2) Dip fish in flour mixture and cover completely.
3) Fry on medium/high heat for 8-10 minutes or until fish is golden brown.
4) Serve with fresh squeezed lemon and parsley.


Lemon Butter Redfish on the Halfshell
Recipe provided by Roland Jimenez, Director of Brand Marketing 

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Ingredients:
2 Redfish (Half shell)
1 TSP Paprika
1/2 TSP Pepper
1/4 TSP Cayenne Pepper (if you want it spicy)
1 TSP Minced Garlic
1 TSP Kosher Salt (use less if butter is already salted)
1/2 Stick of Butter
Whole Lemon

Prep:
1) Rinse fish and pat dry.
2) Slowly melt a half stick of butter and add a teaspoon of fresh squeezed lemon juice, minced garlic, paprika, salt and pepper and mix well. Brush onto fresh side of fish.
3) Slice lemon into thin slices (you want them to be about as thin as a match stick so use a good knife). Lay lemon slices over fish and brush more of the butter and spices on top.
4) Sprinkle a bit of paprika over the whole fish for nice coloring and more flavor.
5) Light your grill up on medium heat. Place fish on grill and cook for 15 minutes (may vary depending on grill) with the lid closed. Do not turn.

Additional tips:

Serve with rum and coke. 🙂

“This is a recipe I kind of just put together based off other recipes I had tried in the past. If you have the time, try this over a hot bed of mesquite coals.”


Greatest Salmon Ever
Recipe provided by Levi Cardinal, Buyer

Ingredients:
2 Salmon Filets, skin on, roughly 1/2 LB each (if you don’t want the skin on, remove it, but you are doing yourself a great disservice)
Equal parts (about 2 TBS each):
– Olive Oil
– Sugar
– Port wine
Crushed Almonds or Almond Meal (Almond Flour), to coat

Prep:
1) Mix together olive oil, sugar, and port wine on a large plate or in a large flat bottom container until the sugar is dissolved.
2) Dredge both sides of salmon filets in liquid, then soak for about 5 minutes on each side.
3) Meanwhile, heat pan over medium high heat (you can also do these on the grill*). Once salmon has soaked, coat flesh side with almonds.
4) Place salmon in pan skin side down and cook for 5 minutes (should be a nice caramel color). Flip, cook for 4 minutes.
5) Remove from pan and enjoy immediately.

Additional tips:

*If cooking on the grill, you will not need the pan and cooking time may vary. Watch closely as it can burn quickly. You are going for a nice caramel color, not black. Recipe can be scaled up as necessary.