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Want to make immediate contact? Call or text Malena at (907) 957-1007 or Eric at (907) 518-4158.

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Petersburg, AK
USA

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fish tails blog

Schoolhouse stories and troller talk from Southeast Alaska.

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Recipe: Pan-Seared Ling Cod with Blistered Cherry Toms, Garlic & Basil

Malena Marvin

Our community market is a local nonprofit where people come together to share farm fresh food and locally made items. Last week we donated fish for the Petersburg Market's first ever pop-up chef demonstration - a total success!  In front of a crowd of hungry people, Chef Alisa of Herb + Sea transformed our Schoolhouse ling cod into something truly divine. Here's the recipe - hope you enjoy it as much as Petersburg did! 

 Chef Alisa's ling cod was so delicious it STILL has people talking around Petersburg!

Chef Alisa's ling cod was so delicious it STILL has people talking around Petersburg!

Pan Seared Ling Cod with Blistered Cherry Tomatoes, Garlic and Basil topped with a Lemon Radish Salad

  • 4 6oz Ling Cod Fillets (1-2 packs Schoolhouse Ling Cod)
  • 1 Pint cherry tomatoes (assorted colors are ideal!)
  • 2 Cloves of garlic minced (Farragut Farms is the best!)
  • 1 teaspoon chili flakes (more or less as desired)
  • 1 lemon (zest and juice)
  • 1/2 cup white wine
  • 2 Tablespoons butter
  • 1/2 cup chopped basil
  • 2 Tablespoons oil to sear
     
  • Salt and pepper to taste
  • 1 bunch of radishes thinly sliced 1 Tablespoon extra-virgin olive oil

1. Pull your fish about 30 min before you intend to cook it and place on a paper towel to absorb extra liquid. Season with salt.

2. Heat a large sauté pan until it begins to smoke.

3. Add your oil and your fish (presentation side down) DO NOT Wiggle or disturb. Allow a sear to develop. When the fish has a nice sear, it will release. If the fish is looking too dark turn your heat down a touch.

4. When the fish appears to have cooked about half way (the flesh will turn from translucent to opaque) gently turn the fish over and add your whole cherry tomatoes.

5. Allow the tomatoes to blister a bit and then add your garlic, chili flakes, lemon zest, lemon juice (reserve a small amount for your radish) and white wine. Give the pan a gentle shake to combine.

6. Cover the pan and allow the fish to steam until cooked to your desired doneness.

7. While the fish is steaming thinly slice your radishes and toss in a bowl with a squeeze of lemon juice, extra virgin olive oil, salt and pepper. Toss to combine

8. Gently remove the fish from the pan to a plate so you can finish your sauce.

9. Turn the heat up and reduce the liquid until it reaches a syrupy consistency.

10. Add in the butter and swirl to combine

11. Season with salt and pepper and at the very end add your fresh basil.

12. Spoon the sauce over your fish.

13. Top the fish with the radish salad

14. Serve with your favorite vegetable and starch if desired.

Recipe prepared and demonstrated by Petersburg Market guest and friend, Chef Alisa Jestel of Herb + Sea

 

Seafood enchiladas for the win.

Malena Marvin

You know we're headed out for a week or two on the water when Eric is making multiple pans of seafood enchiladas. They're easy to freeze, and the fish, beans, greens, and cheese are powerful fuel and comfort food. For a long time we made these with halibut cheeks, but now we love them with lingcod. Last night we tried rockfish and these were great too, but of the three (available in our Fish Mix boxes!) we probably like lingcod the best. Lingcod is a surprisingly delicious white fish, and a favorite among locals here in Alaska for fish and chips, fish cakes, and other recipes where a moist, rich white fillet hits the spot. 

 Thaw fish in the fridge the day before, or in a bowl  with water before you start.

Thaw fish in the fridge the day before, or in a bowl  with water before you start.

With the caveat that we are fisher people and not food photographers or gourmet chefs, here's a basic how-to for our fave enchiladas. If you experiment and find a fun twist, send in your recipe with pics and we'll post it for all our customers!

Ingredients:

 Don't skimp on healthy! Pack that thing with veggies!

Don't skimp on healthy! Pack that thing with veggies!

 We repeat, don't overcook your yummy fish. Don't overcook it! 

We repeat, don't overcook your yummy fish. Don't overcook it! 

  • One pound lingcod, rockfish, or halibut cheeks.
  • Plenty of beans - open a few cans, or do as we do when we have time: rinse and boil dry beans, then soak them all day and simmer for 30-60 min with a chili and garlic before preparing enchiladas at night. We don't worry about measuring, the recipe works with a lot or a little.
  • Plenty of greens - our farmer friends left us with infinite rainbow chard this week, so that's what we used. You know, just an infinite amount.
  • Plenty of cheese - just keep shredding. Jalapeño jack to ensure the win.
  • Corn tortillas - we use 1-2 packs of small, sprouted corn tortillas. We love these because they are thick and create a masa-like texture in the enchiladas when layered.
  • Enchilada sauce - a couple cans of whatever floats your boat. 
  • Onions & garlic - at least an onion and 3 cloves garlic per tray of enchiladas.
  • Cumin or other south of the border seasoning to taste. Salt, of course.
  • Avocado, cilantro, and lime for serving
 Cook the beans with garlic and hot chili, but take that chili out!

Cook the beans with garlic and hot chili, but take that chili out!

1. Grab a pound of Schoolhouse fish from the freezer and toss it in a bowl of water. Turn the oven up to 375.

 Top layer = tortilla +sauce+cheese.

Top layer = tortilla +sauce+cheese.

2. Cut up your onion and sauté in oil with cumin, chili and any other seasonings you like. Cut your fish into 1/2"-1" cubes and throw it in when the onions turn translucent. Keep the heat medium, add some crushed garlic and sauté the fish until it's almost done (5-10 minutes). Avoid over frying the fish, this can make it rubbery since you're going to bake it in the enchiladas.

3. Turn the heat off and set the fish aside. Slice up another onion, a little more garlic and begin sautéing again. While the onion is cooking, chop infinite amounts of greens. Saute the greens and set aside. 

4. Rub a little oil on your baking dish(es) for non-stickness (who needs teflon?) and pour enough enchilada sauce to cover the bottom. Lay tortillas flat to form the bottom layer of your "enchilada casserole". 

5. In whatever order you want, spread beans, greens, and fish on top of the tortilla layer. Add another layer of tortillas, pour the rest of the enchilada sauce over the top, and then top with cheese. Put the whole shebang in the oven and bake until its bubbly (20-30 min). If you're smart like Eric, put your second baking dish full of enchiladas directly in the freezer for when you've had a 15 hour day trolling for salmon and you don't feel like cooking!

6. Serve hot and top with fresh cilantro, green and red onion, cilantro and lime.