11 Halibut and 2 Rockfish
May 24th 2013
Yesterday was our first charter of the year. We were able to get all of the clients on board their limits of halibut and
80 and Sunny in Whittier
May 15th 2013
The Saltwater Addiction got a new Espar heater installed in the cabin. If it is raining out in Prince William Sound, it
Big Welcome to Clay Finnegan!
May 7th 2013
Saltwater Excursions, Alaska’s Premier Halibut Fishing Charter out of Whittier, Alaska would like to welcome Mr. Clay
"Thanks for all the wonderful trips I have taken with you this past year!! I never shrimped before and now I cant wait to go again!!!"
Walnut-Coated Sea Bass with Lemon-Dill Sauce
4 (6 oz.) sea bass fillets
2 cup soft bread crumbs
¾ cup chopped walnuts
2 tablespoons horseradish
2 tablespoons butter, melted
1 ½ tablespoons Dijon mustard
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 teaspoons olive oil
3 tablespoons chopped shallots
¾ cup dry white wine
2 tablespoons fresh lemon juice
½ cup chilled unsalted butter, cut into 8 pieces
1 ½ tablespoons chopped fresh dill
1. Heat oven to 350. Place fillets in buttered 12×9 inch baking pan. Season to taste with salt and pepper. Combine bread crumbs and walnuts in food processor bowl; process until nuts are finely chopped. Combine walnut mixture, horseradish, butter and mustard in small bowl; mix well. Stir in cheese and parsley. Press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake 25 minutes or until fish is cooked through.
2. Meanwhile, combine shallots, wine and lemon juice in medium saucepan. Bring mixture to a boil; cook 6 minutes or until reduced to about ¼ cup. Reduce heat on low; add butter, one piece at a time, whisking until melted before adding more. Remove from heat; stir in dill. Keep warm.
3. Heat broiler. Broil fillets 2 minutes or until lightly browned. Serve fillets with sauce.Return To Previous Page