Deep Sea Dip

This is a great (and easy to make!) party
favour that is sure to be a hit at any event! 

Ingredients:

•  16 oz Ocean Amber smoked Rockfish
•  1/2 cup mayonnaise
•  1/2 cup sour cream
•  2 tsp honey Dijon
•  1 tsp Worcestershire sauce
•  1 tsp lemon juice
•  2 cloves garlic, minced
•  Dash of Tabasco

Directions:

Mix all ingredients in a bowl. Cover and refrigerate 1 hour. Serve at room temp. on toast points, or crackers, mixed into salad or as a sandwich filling.

Rockfish & Cucumber Canape

excite the taste buds of your guests with this refreshing and easy to make appetizer!

Ingredients:

• Ocean Amber Rockfish Sliced
• Cucumber
• Cream Cheese
• French bread or dry cracker
• Freshly ground pepper

Directions:

Finely slice the Ocean Amber Rockfish and cucumber.  Spread cream cheese evenly over the sliced bread (best toasted) or crackers.  Layer the cucumber and sliced rockfish, and garnish with freshly ground black pepper.   

* For some variety, substitute sliced tomato and gouda cheese for the cucumber and cream cheese!

Ocean Amber  Chowder

Warm up with a bowl of this rich, creamy chowder on those rainy west coast days.  This savory soup will have you coming back for seconds! 

Ingredients:

• 16 oz  Ocean Amber Rockfish ,  cut into
  bite sized pieces
• 2  tbsp butter or olive oil
• 1/2 cup chopped onions
• 2 potatoes, cooked and diced
• 2  tbsp flour
• 2 cups chicken or veggie bouillon
• 1/2 cup sour cream
• 1  tbsp fresh dill
• 1/2 tsp pepper

Directions:

In a saucepan, melt butter or add olive oil. Saute onion, potatoes, and pepper. Stir in flour, add bouillon, and cook over medium heat stirring constantly until boiling. Add sour cream and  dill , and l et simmer 5 minutes stirring frequently.  Add the Ocean Amber Rockfish; allow simmering for 30 seconds to 1 minute.  Serve with Sourdough bread.

Rockfish Lox and Cucumber Bagel

a refreshing spin on the traditional smoked salmon bagel  

Ingredients:

• Ocean Amber Rockfish Lox.
• Finely Sliced Cucumber
• Toasted whole wheat bagel
• Cream Cheese
• Salt and Pepper to taste

Rockfish Lox and Gouda Sandwich

Ocean Amber Rockfish is a delicious and healthy alternative to traditional deli meats.

Ingredients:

• Lightly toasted bread
• Ocean Amber Rockfish Lox
• Thinly sliced tomatoes
• Gouda Cheese
• Mayonnaise
• Salt and Pepper to taste

Rockfish Burgers

Ocean Amber Rockfish is a delicious and healthy alternative to traditional deli meats.

Ingredients:

• 12 ounces Ocean Amber Rockfish
• 1/4 cup sweet pickle relish  
• 1/2 cup unseasoned bread crumbs  
• 1 red bell pepper, minced
• 1/2 tsp Worcestershire sauce
• 1/3 cup mayonnaise  
• 2 eggs slightly beaten
• 1 teaspoon dried Italian seasoning  
• 2 tablespoons  minced fresh dill  
• 1 teaspoon  mild curry blend  
• 1 teaspoon  fresh ground black pepper
• Butter for frying
• Kaiser buns          

Directions:

In a food processor bowl fitted with a steel blade, pulse rockfish, relish, bread crumbs and bell pepper until finely chopped.

Scrape into a bowl and mix in the Worcestershire sauce, mayonnaise, eggs, dried herbs, dill, curry and pepper.

Add more bread crumbs, if necessary to form firm patties. Form 12 (3 inch) patties.

In a large, heavy, nonstick saute pan over medium-high heat, add enough butter to generously coat the bottom of the pan.

When foam subsides, arrange patties, not touching, in pan and cook until brown on both sides, turning once, about 4 minutes per side.

Cakes should be moist but not mushy inside.    Serve on a toasted Kaiser bun with your favorite condiments!

Ocean Amber Enchiladas

a west coast twist on a Mexican favorite! 

Ingredients:

• 1 cup thin red onion slices
• 1/2 cup lime juice
• 1/2 pound Ocean Amber Rockfish
• 1/2 cup cream cheese (4oz)
• 1 can green enchilada sauce
• 1/2 cup chicken broth
• 8 corn tortillas (6")
• 1/2 cup chopped green onions (including tops)
• 1/2 cup shredded jack cheese         

Directions:

In a bowl mix red onion slices and lime juice. Cut cream cheese into 1/2 inch chunks. Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole.

Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.

Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the rockfish, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.

Pour remaining enchilada sauce mixture over and around filled tortillas.

Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.

With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

Ocean Amber Omelets

better your brunch menu with this splendid and simple omelet.

Ingredients:

• 150 g Ocean Amber Rockfish, chopped into bite sized pieces
• 12 large eggs
• Fresh ground pepper
• 1 shallot, finely chopped
• 10 cherry tomatoes, seeded and diced
• Mozzarella Cheese, shredded
• Butter

Directions:

Whisk eggs and pepper in a large bowl to blend.  Melt 2 tsp butter in a non-stick skillet over medium heat and saute 1 tbsp of diced shallots.  Pour 1/2 of the egg mixture into the skillet.  Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the rockfish on half of the omelet. Sprinkle with 1 tablespoon diced cherry tomatoes. Top with shredded mozzarella cheese.  Fold omelet in half and slide out onto plate.  Repeat with ingredients to make 3 more omelettes.