Recipe courtesy of Roy Breiman
Snoqualmie River
Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
1 to 2 servings
Level:
Intermediate
Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
1 to 2 servings
Level:
Intermediate

Ingredients

Salmon:
  • 2 tablespoons chopped tarragon leaves
  • 1 shallot minced
  • 1 tablespoon sherry vinegar
  • 2 tablespoons grapeseed oil
  • Pinch salt
  • 4 salmon fillets
Scallops:
  • 1 tablespoon minced ginger
  • 1 tablespoon minced roasted garlic
  • 1/2 teaspoon minced lime zest
  • 1 teaspoon minced chives
  • 1 teaspoon lime juice
  • 4 tablespoons grapeseed oil
  • Pinch salt
  • 4 scallops, medium size
Halibut:
  • 1/2 teaspoon minced lemon zest
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon ground star anise
  • 1 tablespoon lemon juice
  • 4 tablespoons grapeseed oil
  • Pinch salt
  • 4 halibut fillets

Directions

Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours. Prepare the 3 different marinades separately. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour. Remove stones carefully from oven and place on a salted tray. Cook fish separately on each stone for 1 to 2 minutes each side. Remove fish from rocks and place on desired garnishes.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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