Akutaq (Eskimo Ice Cream)

Alright, here's a fun one for you ladies and I dare you to try it!
We have eaten it a few times since we've moved up here and each time it's been a little different depending on who made it.

First rule of Akutaq (pronounced Ah-goo-duck by the white person) is to always use tundra berries and I have to tell you that tundra berries are a little hard to find right now, unless you have some in your freezer. so, if you must, go ahead and use any frozen berries that you have.

Modern Akutaq (Eskimo Ice Cream)

1 cup solid vegetable shortening*
1 cup granulated sugar
1/2 cup water, berry juice, or 2 cups loose snow (optional)
4 cups fresh berries, (blueberries, cloudberries, cranberries, salmon berries, or blackberries)

* Crisco solid vegetable shortening is preferred

In a large bowl, cream vegetable shortening and sugar until fluffy. Add water, berry juice, or snow and beat until well combined.

Fold in berries, 1 cup at a time, until blended.

Place in freezer to firm up before serving.

Original akutaq was made with the fat from a moose or caribou as well as seal oil and usually flaked white fish or sheefish mixed in.

We have had it with the fish, but never with the seal oil or moose/caribou fat.

Fish w/ Lemon Dill Sauce

This is a great fall back meal! You can totally whip this out and look like you planned it. Moms can play all day and cook too!

Ingredients:
1 can (10 oz) condensed cream of celery soup
2 T. water
1 t. prepared mustard
1/2 t. dried dill weed, crushed
1 pound fresh or thawed firm white fish (cod, haddock or halibut)
4 thin lemon slices
Optional: fresh dill, lemon and slivered almonds

In medium skillet, mix soup, water, mustard and dill;

Over medium heat, heat to boil;

Arrange fish in soup mixture;

Top with lemon slices

Reduce heat to low;

Cover and cook 10 minutes or until fish flakes easily when tested wiht fork.

If desired serve with sauce and hot cooked rice.

Garnish with optional ingredients

Cucumber Salsa

I must really love you gals to share my secret recipes.
My favorite topping for salmon, halibut and chicken:

Ingredients:

1 medium cucumber, peeled, seeds removed, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/3 small red onion, diced
1 jalapeno, seeded and finely chopped
1 garlic clove, pressed
3 T. rice vinegar (I like the garlic version too)
2 T. veggie oil
1/4 t. sugar just a dash
1/8 t. salt, just a dash

Chop and combine all ingredients;

Let it marinate in the fridge.

Top on your favorite fish or white meat.

Have some Listerine for afterwards or just embrace the party that's going on in your mouth!

Italian Style Halibut

I got this recipe on the back of a can of beans.

This is a great summer recipe when your hubby has returned from halibut fishing or when there is a great deal at Costco. A great recipe to use up those summer tomatoes and fresh basil too.


1 T EVOO
1/2 cup green onions, sliced
2 garlic cloves, minced
4 (6 oz)skinless halibut fillets
Salt and pepper to taste
3 cups of fresh tomatoes
1 can Great Northern beans, drained and rinsed
2 tsp. red wine vinegar
1/4 cup fresh basil, sliced

Preheat oven to broil.
Season halibut with salt and pepper to taste.
Place on baking sheet or broiler pan.
Broil for 5-7 minutes or until fish is cooked.
Set your timer (so you don't forget about it)

Meanwhile heat oil in medium sauce pan over medium heat.
Add onions and garlic; cook stiring occasionally until soft but not brown.
Add tomatoes to the saucepan mixture and cook, stir occassionally.
Stir in beans, vinegar and basil.
Bring to a boil; simmer for one minute.
Remove pan from heat and set aside.
Serve fish over tomato and bean mixture.

I like to serve with a side salad or broccoli (green trees according to Hunter)

Cornflake crusted Halibut

I made this the other night for dinner. The kids loved it and it was super easy to make. I got it from Cooking Light.

1 C fat-free milk
1 large egg white, lightly beaten
2 C Cornflakes, finely crushed
1/4 C all purpose flour
1/2 tsp salt
1/4 tsp black peper
2 Tbsp olive oil
4 (6-ounce) halibut fillets
Lemon wedges

To pepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt and pepper in a shallow dish. Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

I also served with tarter sauce. I made homemade steak fries and added a salad and fruit and was done. Easy.

Oven- Fried Fish

Callie made this the other night for dinner. We loved it and she was so excited to get to make dinner for the family.

1 pound fish fillets ( we used halibut)
1/2 cup milk
1/2 cup seasoned bread crumbs
2 Tbsp grated Parmesan cheese (we accidently used more and it still tasted great)

Preheat oven tao 350. Spray a 9x13 baking pan with cooking spray. Put the milk in a flat pie plate or shallow bowl. In another flat pie plate, combine the bread crumbs and Parmesan cheese. Dip the fish into the milk and then into the bread crumb mixture. Place fish in baking dish. Bake for 20-25 minutes or until fully cooked.

Maple-Soy Salmon

When my friend made this my reaction (before tasting it) was, Weird! And then...I took a bite. Oh man, it is awesome and of course simple which is another big bonus! It is that perfect combo of salty & sweet making it oh so melty in your mouth!

Salmon
3/4 C. maple syrup
1/4 C. soy sauce


Place all in Ziploc to marinate in fridge. Cook fish as you prefer (oven, grill etc.) I have only done this in the oven. I kept it in the foil and broiled it.

Fish Tacos

I got this from Better Homes and Gardens. It is a staple in our house and the kids love them!

1 pound fresh or frozen skinless cod (I use halibut)
2 Tbsp butter or margarine, melted
1/4 tsp ground cumin
1/8 tsp garlic powder
3 Tbsp mayonnaise or salad dressing
1 tsp lime juice
1 1/2 C packaged coleslaw mix without dressing
8 corn taco shells

Thaw fish, if frozen. Cut fish into 3/4-inch slices. Place in a single layer in greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish. Bake in 450 degree oven for 4-6 minutes or until fish flakes when tested with a fork.

Meanwhile, stir together mayo and lime juice. Add cabbage; toss to coat. Place fish in taco shell, add cabbage mixture, and enjoy.