1/3 cup grated Parmesan cheese
3 Tablespoons flour
4 (4-6 oz.each) halibut steaks (boneless)
3 Tablespoons olive oil
2 Tablespoons chopped parsley
Combine cheese & flour. Dip halibut in cheese mixture. Coat evenly. Saute fish in olive oil, 10 minutes per inch of thickness. Fish will flake with fork when done. Place on dish and garnish with chopped parsley. 4 servings


3 cups water
1/2 cup white wine
1 bay leaf
dash crushed thyme
1&1/2lbs. Alaska halibut
Creamy Cucumber Dill Sauce
Combine water, wine, bayleaf and thyme: bring to boil. Add halibut. Reduce heat; cover and simmer 10 minutes/inch of thickness or until flakes with a fork. Gently remove halibut and drain. Serve hot or chilled with Creamy Cucumber Sauce.
Makes 4-6 servings.


Combine 1 cup sour cream, 3/4 cup finely chopped cucumber, 1 tablespoon vinegar, and 1/4 teaspoon dill weed. Season to taste. Cover and refrigerate at least 1 hour to blend flavors.

This is also great on Poached salmon.

Both of these recipes were found from Alaska Seafood Marketing Institute


Select white to pink flesh with no ammonia odor. 1 pound feeds 3-4 people.
Grill or bbq shark steaks with your favorite bbq sauce for an easy dinner.
1 lb. shark fillets cut into 1” cubes
1 can (8oz) juice packed pineapple chunks
1 green pepper, cut into 1” squares
1/4 cup sherry
1 tablespoon low-sodium soy sauce
2 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 dry mustard
1 clove garlic, crushed
Drain pineapple, reserving juice. To make marinade, combine pineapple juice & remaining ingredients. Place shark cubes, pineapple & green pepper in a shallow dish & add marinade. Cover and refrigerate for at least an hour. Drain & reserve marinade. Thread fish, pineapple, & green pepper alternately on 4 skewers. Place skewers on shallow baking pan or grill and broil about 4-6” from heat source for 4 to 5 minutes. Turn skewers and brush with marinade. Broil 4 to 5 minutes longer or until fish flakes.

from N.J. Dept. of Agriculture


New Jersey harvests some of the finest tuna found anywhere in the world. As a matter of fact, the tuna is graded on the dock and sent directly to some of the finest sushi bars in N.J., N.Y., and even Tokyo.
1/4 cup soy sauce
1 tablespoon mirin ( Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6oz.) Jersey tuna steaks
1/2 cup sesame seeds
1 tablespoon olive oil
wasabi paste
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seed to coat. Heat olive oil in a cast iron pan over high heat until very hot. Place steaks in the pan and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.


Its’ mild flavor and flaky texture make for a delicate fish that will be sure to please.
2 Jersey fresh eggs, beaten
2 tablespoons milk
salt & pepper to taste
1&1/2 cups Italian breadcrumbs
1 teaspoon cayenne pepper
2 lbs. Jersey flounder fillets, cut into 3” pieces
vegetable oil
Mix eggs, milk, salt & pepper into a bowl. In a separate bowl, mix breadcrumbs and cayenne pepper. Dip the fish into each bowl separately, then repeat a second time. Cook in a hot skillet, turning once and drain on paper towels.
Serves 4


Because of their migratory nature, swordfish require challenging, well-coordinated management strategies. New Jersey fishermen have been working on a global scale to help ensure the sustainability of this highly prized fish. These plans limit the catch, regulate the size of the fish that can be caught, & develop gear & fishing methods that effectively reduce unwanted catch.
2 lbs. Jersey swordfish steaks
2 tablespoons lemon juice
1/2 cup dry sherry
1 tablespoon minced fresh ginger root
1 cup mango chutney
Place swordfish in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish, turning steaks to coat. Cover and marinate in fridge for 1 hour. Preheat oven to 350 degrees. Place swordfish in a medium baking dish. Cover with marinade. Bake in preheated oven 20-30 minutes, basting occasionally wit marinade.
Serves 4


6 tablespoons butter
1/2 cup water
2 tablespoons Jersey fresh bell pepper, diced
1/2 cup sliced mushrooms
1 scallion, diced
1/2 cup breadcrumbs
1/2 lb. crabmeat
pepper to taste
lemon juice
4 Jersey flounder fillets
parsley to garnish
Preheat oven to 350degrees. In a saucepan, melt 1/2 of the butter in water. Add the peppers, mushrooms, and scallions. Cook over medium heat for 2-3 minutes. Remove from heat and stir in breadcrumbs and crabmeat. Add pepper and lemon juice to taste. Spoon crabmeat mixture onto each fillet and roll up fillets. Place on greased pan. Melt remaining butter and pour over fillets. Sprinkle each roll with paprika and garnish with parsley.
Bake for 12-15 minutes.
Serves 4