Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

Total Time:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min

Yield:
1 to 2 servings
Level:
Intermediate

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Karri's Steak Marinade

    Recipe courtesy of Trisha Yearwood