Recipe courtesy of Roy Breiman
Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades
- Level: Intermediate
- Yield: 1 to 2 servings
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 15 min
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.