Four great options for freeing up freezer space

Spring is in the air, which means fishing season is not far behind. The four dinner options below, courtesy of the Alaska Seafood Marketing Institute, feature four different Alaska finfish staples in different presentations.

Each is perfect for fresh-caught fish, or last summer’s fillets taking up space in the freezer. In addition to being delicious and nutritious, they all come together in less than an hour.

The Alaska Seafood Marketing Institute is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. More information, including a wide variety of Alaska seafood recipes for all occasions, along with plenty of data about their health and nutritional benefits, can be found at ASMI’s website, www.alaskaseafood.org.

Slow-Roasted Alaska Halibut With Citrus & Smashed Olives

In this recipe, which comes to ASMI courtesy of Rebecca Firkser of Food52, briny Castelvetrano olives and vibrant citrus are an ideal foil to flaky, tender wild Alaska halibut that’s roasted low and slow in the oven.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

4 Alaska halibut filets (thawed, if frozen)

Kosher salt

Freshly ground black pepper

7 tablespoons extra-virgin olive oil, divided

2 pounds mixed citrus, such as naval or blood oranges, and grapefruit

2 large shallots, thinly sliced

1 cup Castelvetrano olives, pitted and smashed

1 teaspoon mild chile flake, such as Aleppo pepper or gochugaru (or 1/2 teaspoon red pepper flakes)

1/2 cup roughly chopped fresh parsley or dill

Toasted bread or cooked grains (such as farro or quinoa), for serving

Preparation

1- Cook the fish

Heat the oven to 300ºF. Season the fish on both sides with salt and pepper, then place on a parchment-lined sheet pan. Drizzle with 3 tablespoons of olive oil, gently toss to coat, and bake until the fish is opaque and flakes easily with a fork, 20 to 25 minutes.

2- Make citrus and olive topping

While the fish bakes, use a knife or your hands to peel the citrus, slice it into 1/2-inch wedges, and place in a medium bowl with the shallots. Season with salt and set aside. Heat the remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add the olives and cook, tossing regularly, until sizzling and warmed through, about 3 minutes (it’s OK if the olives start to take on color, but not necessary). Turn off the heat, stir in the chile flakes if using, and let sizzle for 30 seconds. Stir the warm olives into the citrus mixture.

3- Plate and serve

Serve the fish topped with the olive-citrus mixture and parsley or dill, along with toasted bread or grains for sopping up the juice.

Mango Salsa Cod Tacos with Cilantro & Guacamole

Flaky, spiced Pacific cod tucked into warm tortillas with creamy guacamole, crunchy romaine, and a bright mango salsa make for a perfect taco night.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

For the tacos:

4 small tortillas

10 oz Pacific cod fillets, cut into thick cubes

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

1 cup chopped romaine lettuce

4 tablespoons guacamole

Fresh cilantro, for garnish

1 lime, cut into wedges

For the mango salsa:

½ mango, diced (about ½ cup)

3 tomatoes, diced

1 small red onion, finely diced

1 green chili pepper, minced (use half for less heat)

Juice of 1 lime

Preparation

1- Make the mango salsa:

In a bowl, combine the diced mango, tomatoes, red onion, and chili pepper. Add lime juice and mix well. Set aside.

2- Cook the cod:

Preheat oven to 350°F. Place the cubed cod in a baking dish. Drizzle with olive oil and season with coriander, cumin, paprika, salt, and pepper. Toss to coat evenly. Bake for 15 minutes, or until the fish flakes easily.

3- Assemble the tacos:

Warm tortillas in a dry skillet. Spread each with guacamole and add romaine lettuce. Top with 3–4 pieces of cod and a generous spoonful of mango salsa. Garnish with fresh cilantro and a squeeze of lime.

Wild Alaska Salmon and Pineapple Skewers

These quick and easy salmon skewers are perfect for a weeknight meal.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 2 (3 skewers per serving)

Ingredients

3 wild Alaska salmon fillets

1/2 pineapple

1 red bell pepper

1 red onion

For the marinade:

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons chopped parsley

1 tablespoon orange zest

1 tablespoon chopped ginger

1 teaspoon chopped ginger

Salt and pepper to taste

Preparation

1- Make the marinade

In a bowl, mix all the ingredients for the marinade.

2- Prepare the skewers

Remove the skin from the salmon and dice. Dice the pineapple as well. Place the salmon and pineapple pieces in a bowl and mix with the marinade. Cover and let marinate in the refrigerator for about 15 minutes. Then wash and dice the bell pepper. Peel the onion and chop it. Preheat grill to medium heat and oil racks. Place the salmon cubes, pineapple cubes, bell pepper cubes and red onion cubes on skewers in an alternating pattern.

3- Cook the skewers

Place skewers on hot grill rack. Cover and grill for 8-10 minutes, turning skewers several times.

One-Pan Chili Crisp Alaska Sablefish (Black Cod)

Savory, spicy, and sweet, this easy sheet-pan dinner, courtesy of Chef Maya Wilson, stars rich Alaska sablefish, crisp-tender veggies, and a bold chili crisp glaze.

Prep Time: 10 minutes

Cook Time: 18-19 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

For the glaze:

¼ cup chili crisp

¼ cup honey

Juice of 1 lime

2 tablespoons avocado oil

½ teaspoon salt

For the sheet pan:

1 pound Alaska sablefish, cut into 4 fillets

Salt, to taste

2 heads baby bok choy, halved lengthwise

1 pound baby red potatoes, halved

½ pound broccolini

8 green onions, cut into 2-inch pieces

Preparation

1- Prep oven and glaze

Preheat oven to 425°F. Line a sheet pan with parchment paper. In a small bowl, whisk together chili crisp, honey, lime juice, oil, and salt.

2- Season sablefish

Place sablefish fillets on the sheet pan and season with salt. Brush each fillet with some of the glaze, reserving the rest for the vegetables.

3- Arrange bok choy

Brush bok choy with glaze and place cut-side down on the pan. Tuck the leafy tops under the sablefish fillets to keep them from burning.

4- Toss and arrange veggies

In a large bowl, toss potatoes, broccolini, and green onions with remaining glaze. Spread around the sablefish, placing potatoes cut-side down.

5- Roast and broil

Roast for 17 minutes. Then turn the broiler on high and broil for 60–90 seconds until the fish caramelizes. Watch closely!

6- Finish and serve

Remove from oven and gently remove any bones from the sablefish. Serve warm, straight from the sheet pan.