• 6 razor clams • 2 cup buttermilk (this is the secret for lovely, tender razor clams) • 1 teaspoon kosher salt • 1/2 teaspoon black pepper • 1/2 cup all-purpose flour • 1/2 cup fresh toasted bread crumbs •
Rice Salad with Alaskan Dungeness Crab and Asparagus
• 2 cups water • 1/2 tsp salt • 1 cup long-grain white rice or 3 cups leftover steamed white rice • 6 oz asparagus spears, trimmed (halved lengthwise if quite thick) and cut into 2-inch pieces • 1 cup
Rockfish in Spinach
• 1 1/2 lbs. Alaskan Rockfish fillets • 2 10-ounce Package frozen chopped spinach • 1 cup sour cream • 1 medium onion, chopped • 1 1/2 tablespoons flour • 2 tablespoons lemon juice • 1/4 pound mushrooms, sliced •
Rockfish Vegetable Chowder
• 1 1/2 pounds Alaskan Rockfish • 2 carrots, coarsely diced • 2 celery stalks, coarsely diced • 1/2 cup onion, chopped • 2 cloves garlic, minced • 2 tablespoons olive oil • 1 28-ounce can diced tomatoes, un-drained •
Rockfish Veracruzana
• 1 1/2 pounds Alaskan Rockfish • 1 pound onions, chopped • 2 tablespoons olive oil • 3 cloves garlic, minced • 1/2 to 1 whole jalapeno or Serrano pepper, seeded and minced • 1 tablespoon fresh chopped oregano or
Rosemary Roasted Alaskan Crab
• 2 lbs King crab OR Dungeness crab legs and claws • 6 to 8 long sprigs rosemary (approx 1 1/2 oz) • 1 large lemon, thinly sliced • 1/4 cup olive oil • 4 cloves garlic, chopped • 1/4
Scallops Almandine
• 1 pound sea scallops • 1/4 tsp salt • 1/4 tsp pepper • 1/2 cup bread crumbs • 2 tbsp butter • 1/2 cup slivered almonds • 2 tbsp parsley, chopped Preparation Instructions 1. Rinse scallops in cold water,