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This easy-to-cook fish recipe is great for the fleeting days of summer we have, and a great use for this summer's halibut. It serves 4. Ingredients: 4 ea. 5-7-oz. halibut fillets For Salsa: 3/4 C Diced papaya 1/4 C Diced pineapple 1/4 C Diced tomato 1/4 C Diced red onions 2 Tbsp. Chopped cilantro 2 Tbsp. Minced red chili Salt and pepper to taste Procedure: Prepare salsa by combining all ingredients and setting aside.

Red Velvet Whoopie Pies Cake Ingredients: 2 cups all-purpose flour (10 oz.) 3 T. natural cocoa powder ½ t. baking soda ¼ t. fine salt 1 stick (4 oz. or 8 T.) unsalted butter, brought to room temperature 1 (packed) cup light brown sugar (7.6 oz.) 1 t. vanilla extract 1 large egg ¾ cup buttermilk 1 ½ T. red food coloring Filling Ingredients: FILLING: 2 T. unsalted butter, brought to room temperature 1 cup marshmallow cream (3.5 oz)

Guest Chef Guy Conley of Ginger restaurant shows us how to prepare halibut chutney, a dish that's great for fresh-caught Alaskan halibut. Ingredients: 6-oz piece of halibut 1/2 large red onion, diced 1 tsp. chopped ginger 1/2 Cup chopped dried apricots 1/2 Cup dried cherries 1 cinnamon stick 2 star anise 1/2 Cup brown sugar 1/2 Cup cider vinegar 1/2 Cup pineapple juice ...

by Chef Al Levinsohn Wednesday, July 14, 2010 This is one of my favorite preparations of fresh halibut. Not only is it great for halibut, but it's great with black cod, ling cod and pretty much any kind of white, flaky fish. Serves 4 Ingredients: 4 5 oz. halibut fillets 3/4 Cup soy sauce 1/4 Cup rice vinegar 1/4 Cup water 2 Tbsp. minced scallions 1 Tbsp. minced roasted red chili 1 Tbsp. minced ginger root 2 Tbsp.

by Chef Al Levinsohn Wednesday, Sept. 17, 2008 Ingredients 1 pound pork tenderloin 8 oz fresh mozzarella, cut into 12 equal pieces 4 oz basil pesto 3 roma tomatoes cut into four wedges kosher salt and pepper Procedure 1. Trim and slice tenderloin into 12, one-and-one-half-ounce medallions. 2. Lay out plastic wrap on counter and place medallions flat on plastic wrap with a second sheet on top. 3. Using a meat mallet, pound out pork into rectangular medallions.

There's another food recall, and this time its for Safeway cookies that were mislabeled for undeclared allergens, according to State Dept. of Environmental Conservation. DEC said Safeway snack artist sugar-free bite-sized chocolate chip cookies are being recalled from D.F. Stauffer Biscuit Co. Inc. for not declaring the presence of milk and eggs. According to the state, people with an allergy or severe sensitivity risk serious or life-threatening allergic reactions, and so far no one has reported being sick.

The owners of Alaska Mint are raising money for the victims of Superstorm Sandy. The co-owners of the small, family-run business have designed 1 oz. medallions featuring a map of the East Coast along with the eye of the storm. The medals also read "Helping Those Affected Superstorm Sandy October 2012. " Michele Robuck, a co-owner of the store said on Friday the business will donate 50 percent of every coin sold to The American Red Cross. "When we saw what was happening and saw that it was escalating to be even worse and worse than they could imagine, we decided well what can we do on our part to help," she said.

Ingredients: 1 19-oz. can coconut milk 2 Tbsp. ginger, peeled and sliced 4 stalks lemon grass, cut into 1-inch pieces and crushed 8 lime leaves, torn in half ¼ C. fish sauce 2 Tbsp. sugar ½ Tbsp. sambal paste (ground chili paste) 2 Tbsp. fresh lime juice 1 Tbsp. Thai curry paste Procedure: 1. To prepare curry, combine all ingredients in a medium-depth pan; simmer to extract flavors, and keep warm. 2. Select your favorite seafood and add to curry, simmer until fish flakes apart, shrimp turns pink and/or clam and mussel shells open.

You've wrestled a halibut from the sea (or your grocer's seafood case) and now you're wondering how to dress it up. Guy Conley, one of Anchorage's most inventive chefs, offers this recipe -- with unexpected ingredients like cinnamon and dried cherries -- for a chutney that will complement the fish without overwhelming it. Ingredients: 6-oz piece of halibut 1/2 large red onion, diced 1 tsp. chopped ginger 1/2 Cup...

Ingredients: 2 strips bacon, diced 1 medium onion, diced 3 carrots, cut in rounds 4 garlic cloves, crushed 2 smoked ham hocks 1 ½ bags split peas 2 32-oz. cans chicken stock 2 C. water 1 Tbsp. dry thyme 2 bay leaves Freshly ground black pepper Procedure: 1. Cook bacon until just done (not too crisp!); add onions and garlic and cook until onions are lightly browned and tender. 2. Add ham hocks and carrots; cover and cook on low until carrots are tender.