Northwestern Stuffed Fish with Baked Onions

Total Time:
4 hr 5 min
45 min
20 min
3 hr

4 to 6 servings

  • Baked Onions:
  • 6 large Walla Walla Washington onions, about 8 to 10 ounces each
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced apples
  • 1 (6-ounce) package Montana barley, cooked according to package directions
  • 1/2 cup Oregon hazelnuts, lightly toasted and chopped
  • 1/2 cup dried Montana chokecherries
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup Wyoming wheat bread crumbs
  • 1/2 to 1 cup Wyoming beef stock
  • Stuffed Fish:
  • 2 tablespoons canola oil
  • 3 cups cooked and grated Idaho potatoes
  • 1 cup Oregon chanterelle mushrooms, Sauteed, recipe follows
  • 1/4 cup chopped parsley
  • 2 tablespoons minced fresh garlic
  • 1 pound Alaskan king crab meat
  • 4 to 6 Hawaiian onaga fillets
  • 3 tablespoons olive oil
  • Sauteed Mushrooms:
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped shallots
  • 1/2 pound Oregon chanterelle mushrooms
  • 1 teaspoon fresh chopped thyme leaves
  • 1 teaspoon fresh chopped marjoram leaves
  • Salt and pepper
Stuffed Fish:
  • To make the baked onions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle. When cool enough to handle, push out the centers, leaving a shell. Return 1 piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup. In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion, garlic, olive oil, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat, add the apples, cooked barley, hazelnuts, chokecherries and parsley, and stir well. Stuff the onions with the barley mixture and place in a baking dish. Sprinkle the bread crumbs over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally.

  • To make the stuffed fish: Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper. Mix the potatoes, chanterelles, parsley, and garlic in a bowl. When it is evenly combined, add the crabmeat and toss them gently.

  • Season the onaga fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the fillets, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other pieces of onaga.

  • Spoon the potato mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Drizzle the olive oil over the potato mixture. Roast the fish until the crust is golden brown and fish is just firm approximately 5 to 7 minutes. Place the fish on a plate with a stuffed onion. Garnish with herbs and serve.

Sauteed Mushrooms:
  • In a saute pan, add the butter and melt over medium heat. Add the shallots and cook until translucent, about 4 minutes. Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes. Add the herbs and season with salt and pepper.

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