Recipe courtesy of Roy Breiman

Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 1 to 2 servings
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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

  1. 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.