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Saltwater Excursions and Rinehart Taxidermy 2023
March 16th 2023
Saltwater Excursions will continue working with Rinehart Taxidermy again in 2023 to have your trophy last a lifetime. We
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Now booking for the 2023 season
November 7th 2022
We wan’t to thank everyone for a great 2022 season. We met a lot of amazing new friends and welcomed back just as
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Saltwater Excursions is now Alaska’s Rep for Rinehart Taxidermy
March 12th 2022
BIG NEWS! Over the past years, lots of you folks have wanted to get your CATCH OF A LIFETIME mounted. We heard you and are
"It was so good that I signed up for a second charter a month later."
erin meade
- How do I get my catch processed and shipped home?
- What you need to know for your 2023 Fishing Charter in Whittier Alaska
- Where do we meet you in the morning?
- How much do I tip the Crew?
- Broiled Salmon and Wild Rice Salad
- Green Curry Halibut
- Walnut-Coated Sea Bass with Lemon-Dill Sauce
- Hazelnut Encrusted Halibut with Apple Vinaigrette
- Where do I park when I get to Whittier?
- Terms and Conditions
- Do you provide Hunting Transportation/Drop Offs in Prince William Sound?
- What clothing should I bring?
- What if I get Seasick?
- Can I drink Alcohol on the boat?
- What do I need to bring for the vessel?
- How do I get to Whittier?
- Will I need a fishing license?
Hazelnut Encrusted Halibut with and Apple Vinaigrette
Serves 8
6 tablespoons olive oil
1 cup chopped apple
2 large shallots, finely chopped
½ cup sugar
1 cup fresh lemon juice
4 teaspoons Dijon mustard
1 cup vegetable oil
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon pepper
2 cups skinned hazelnuts, finely chopped
1 tablespoon grated lemon rind
2 teaspoons salt
½ teaspoon cayenne pepper
1/8 teaspoon dry mustard
½ cup butter or margarine, melted
8 (6 oz.) halibut fillets, skinned
Lemon slices
Fresh Parsley
1. Heat oven to 425. Heat olive oil in medium skillet over medium heat; add apple, shallots, sugar and lemon juice. Cook until apple is tender. Cool slightly; place in blender container. Blend on high until smooth. Add mustard. Place in small bowl; whisk in vegetable oil. Add seasonings; stir until well blended. Keep warm. (Vinaigrette may be refrigerated until serving. Reheat to serve.)
2. Mix hazelnuts with lemon rind, salt, pepper, and dry mustard in flat dish. Dip fillets into butter, then into hazelnut mixture. Press crumbs onto fish. Place on greased baking sheet. Bake 10 – 15 minutes or until halibut is cooked through. Place on serving platter; drizzle with warm vinaigrette. Garnish with lemon slices and parsley, if desired. Serve with remaining vinaigrette.
Would you like more information?
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