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Introducing Captain Brady Barrineau
May 20th 2023
Captain Brady Barrineau comes to us from over the Atlantic Ocean He is our newest international super Captain! Brady spent
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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
"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?
Walnut-Coated Sea Bass with Lemon-Dill Sauce
Serves 4
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.
Would you like more information?
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