Photo: Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades Recipe
Ingredients
Salmon:
- 2 tablespoons chopped tarragon leaves
- 1 shallot minced
- 1 tablespoon sherry vinegar
- 2 tablespoons grapeseed oil
- Pinch salt
- 4 salmon fillets
Scallops:
- 1 tablespoon minced ginger
- 1 tablespoon minced roasted garlic
- 1/2 teaspoon minced lime zest
- 1 teaspoon minced chives
- 1 teaspoon lime juice
- 4 tablespoons grapeseed oil
- Pinch salt
- 4 scallops, medium size
Halibut:
- 1/2 teaspoon minced lemon zest
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon ground star anise
- 1 tablespoon lemon juice
- 4 tablespoons grapeseed oil
- Pinch salt
- 4 halibut fillets
Directions
Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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