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PIKE PIER FISHERMANTM
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Great Recipes and Quick Tips for Market Naturals™
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Market Naturals™ Recipes
Quick Cooking Tips that are: Simple, Easy, Healthy and Delicious.
EASY FISH RECIPES

Fisherman Cooking Combo #1: Pike Pier Fisherman Grilling Plank & Alder Smoked Chipotle Tartar Sauce.
1) Place fish steak or filet on one of our Grilling Planks
2) Spread Tartar Sauce over the top of the fish
3) Grill for approximately 12 to 18 minutes


Fisherman Cooking Combo #2: Pike Pier Fisherman Grilling Plank, Salmon Basting Blend & Horseradish Sauce.
1) Place fish steak or filet on one of our Grilling Planks
2) Mix our Salmon Basting Rub with Horseradish Sauce.
3) Spread over the top of the fish
3) Grill for approximately 12 to 18 minutes


Fisherman Cooking Combo #3:
Pike Pier Fisherman Grilling Plank, Seafood Seasoning & Original Tartar Sauce
1) Place fish steak or filet on one of our Grilling Planks
2) Sprinkle Northwest Seafood Seasoning over the top of the fish
3) Spread Pike Pier Tartar Sauce over the top of the seasoned fish
3) Grill for approximately 12 to 18 minutes


Fisherman Fish Cooking Combo #4: Pike Pier Fisherman Grilling Plank & Our Own Classic Rub
1) Place fish steak or filet on one of our Grilling Planks
2) Sprinkle Pike Pier Fisherman's "Our Own Classic Rub" over the top of the fish
3) Grill for approximately 12 to 18 minutes


Note: Cooking time can vary depending on the size of fish

Market Naturals™ Recipes

NORTHWEST STEAMER CLAMS OR MUSSELS
2 lbs Fresh Steamer Clams or Mussels
12 oz. Can Clam Juice or Water
2 Cups White Wine
1/2 Fresh lemon or 1 1/2 tbsp lemon juice
3 Cloves fresh garlic peeled
3 tbsp butter
1 heaping tbsp Pike Pier Fisherman Clam & Mussel Seasoning

Wash Clams or Mussels and put in kettle with other ingredients. Steam (simmer) until shells open - about 6-10 minutes. (Eat only clams or mussels that are open) Spoon the broth from kettle over the top of clams or mussels and serve. Dip in melted butter and serve with crunchy French bread.




NORTHWEST PLANKED SALMON
1 Salmon fillet, about 1.5 lbs
1/4 Cup Diced Onion (Walla Walla Onions recommended)
1/4 Cup Olive Oil
1 Lemon, Juice and Zest
1 Tbsp Fresh Dill, Chopped
1/2 tsp Salt (or to Taste)
1 tsp Freshly Ground Black Pepper
1 Pike Pier Fisherman Grilling Plank

Place Salmon in food storage bag. Whisk all other ingredients together. Pour ingredients into bag to coat salmon. Marinate the salmon for 30 minutes or more. Meanwhile, soak a wood plank in liquid (completely submerged) for about 30 minutes or more. Next, place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 12 to 18 minutes. Remove fish from plank before serving.



PLANKED CHICKEN BREASTS
3 lbs. Boneless, skinless chicken breasts
1/4 Cup cider vinegar
3 tbsp whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp salt
6 Tbsp olive oil
Ground black pepper to taste

In a large container, whisk together ingredients beginning with cider vinegar through salt. Then whisk in olive oil and pepper. Place chicken in the mixture. Marinate the chicken for 2 hours or more. Soak the wood plank in liquid (completely submerged) for about 30 minutes or more. Remove plank from liquid. Place chicken breasts on planks. Place planks on grill. Cover grill and let cook until chicken reaches 180 degrees. Remove chicken from plank before serving.


CRAB DIP WITH HORSERADISH SAUCE
8 oz Cream cheese
7 oz Crab Meat
1/3 cup sliced almonds
1 tbsp Milk
2 tbsp Finely Chopped onion
1/4 tsp Salt & pepper
1/3 - 1/2 Cup Pike Pier Fisherman Horseradish Sauce

Soften cream cheese. Blend all ingredients in mixing bowl. Place in small buttered baking dish. Sprinkle sliced almonds on top. Bake at 375º for 12 - 15 minutes. Number of Servings: 8


HORSERADISH GLAZED SALMON
2 lbs salmon fillet, boned and skinned
1 cup Pike Pier Fisherman Tartar Sauce
1 cup parmesan cheese
1 medium onion, minced
4 oz (half cup)
Pike Pier Fisherman Horseradish Sauce

Preheat oven to 350. Line cookie sheet with foil. Place salmon filet on foil. Mix mayonnaise, parmesan, onion and horseradish together in a small bowl. Frost top side of salmon. Bake for 30-35 minutes or until fish flakes easily. If desired, you can place under broiler for a few minutes to brown topping. Number of Servings: 4-6


SALMON PATTIES
15 1/2 oz salmon, drained and flaked
1 cup cold mashed potatoes
1 egg
1 med-size onion, chopped fine (about 1/2 c.)
1/2 cup dry bread crumbs
3/4 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil
Pike Pier Fisherman Tartar Sauce or Alder Smoked Walla Walla Onion Tartar Sauce

In medium-size bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread crumbs.

Heat oil in large heavy skillet. Add patties and cook over medium heat, turning once. Cook about 10 minutes or until heated through and golden brown. Serve with Tartar Sauce. Makes 4 servings.


FRIED TROUT WITH TARTAR SAUCE
10-12 boneless trout fillets
2-3 cups flour
1 1/2 cups of milk
1 tbsp of garlic powder
1
tbsp onion powder
1
tbsp cayenne pepper
2 cups of sunflower oil
Pike Pier Fisherman Original Tartar Sauce or Alder Smoked Walla Walla Onion Tartar Sauce

Combine flour with garlic powder, onion powder and pepper. Set aside. Soak fish in milk for about 10-15 minutes. Heat oil in deep fryer or large, deep heavy pan until very hot (375-400). Coat fish filets with seasoned flour, shaking off excess. Fry in oil for about 5-10 minutes (depending on the thickness of the fish) until golden brown. Drain on paper towels and serve with Tartar Sauce.


CLASSIC CRAB COCKTAIL
8 oz block of cream cheese
8 oz crab meat
1 head bib lettuce

1 jar of Pike Pier Fisherman Cocktail Sauce or Wasabi Cocktail Sauce
Rice crackers

Place cheese on bed of lettuce. Place crab meat on top and sides of cream cheese. Pour Cocktail Sauce over crab and cheese making sure to keep outline of cream cheese block.

Serve with rice crackers.


SHRIMP AND CRAB COCKTAIL
7 oz Shrimp
7 oz Crab
1 jar
Pike Pier Fisherman Cocktail Sauce
1 tbsp Lemon juice
1 tbsp Pike Pier Fisherman Horseradish Sauce
1 tbsp Worcestershire sauce

Mix Pike Pier Fisherman Cocktail Sauce, lemon juice, Pike Pier Fisherman Horseradish Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.


CHEESY CRAB BALLS & COCKTAIL
7 oz Crab
16 oz cream cheese
1 jar Pike Pier Fisherman Cocktail Sauce or Wasabi Cocktail Sauce
Crackers, Triscuits preferred

Combine crab and cream cheese. Roll into a ball. Pour Cocktail Sauce over ball. Serve with crackers. Excellent!


BLACKENED SALMON (made easy)
4 (6-ounce) fillets of fresh wild salmon
2.5 tbsp of Pike Pier Blackened Seasoning
1 tablespoon refined coconut, avacado or rice bran oil (high heat oil)


Rub Pike Pier Fisherman"BLACKENED SEASONING" all over the fish. Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil. Place the fish, skin side up, in the skillet. Cook until blackened and crisp, 3 minutes per side. Remove skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes.



Plank Cooking Made Simple
ALWAYS SOAK YOUR WOOD PLANKS FOR 30 MINUTES
OR MORE BEFORE USING.


USE THESE SAUCES, CONDIMENTS AND SEASONINGS
WHILE COOKING ON YOUR WOOD GRILLING PLANKS.


Pike Pier Fisherman Tartar Sauce: Use as a basting marinade for cooking fish. It will keep your fish moist and add a wonderful flavor.

Pike Pier Fisherman Horseradish Sauce: Use as a basting marinade seafood, poultry or vegetables. It will give your meal a zesty kick keeping it moist and tender.

Pike Pier Fisherman Spice Blends: Simply sprinkle over your seafood, poultry or vegetables prior to cooking.

For More Recipes & Tips



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