We found a version of this recipe a few years back in an old Alaskan cookbook purchased at a garage sale in Sitka. Adapted and refined by our very own Nic Mink, it’s become one of our favorite recipes here at Sitka Salmon Shares!
- 1 pound quillback fillets, cut in half
- 4 tablespoons butter
- 1 tablespoon ginger, minced
- ½ cup green onions (or chives), chopped
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 squeeze of lemon juice (about 1 teaspoon)
- 1 cup flour
- Salt and pepper, to taste
Season liberally with salt and pepper.
Heat 3 Tbsp butter in heavy skillet over medium-high heat. Dredge quillback in flour, then sauté in pan until nicely browned, flipping halfway through cooking (about 4 minutes each side). Remove fish and place onto a paper towel to drain.
Make the sticky
Add remaining butter to another skillet and heat over medium. Once hot, add ginger and sauté for about 1 minute. Add honey, soy sauce, and lemon juice. Bring to simmer and reduce by half. This will take 2-4 minutes depending on heat of pan.
Sauce + Serve
Add quillback to pan with reduced sauce. Coat fish completely in sauce. Add green onions. Serve over white rice. Pour any extra sauce over fish.
Know Your Cook
- Nic Mink, co-founder and Chief Fishmonger -
Believe it or not, Nic started cooking at age 9, was invited to apprentice with Emeril Lagasse as a teenager, and offered a position at the Culinary Institute of America (which he turned down to start Sitka Salmon Shares!). This recipe works great with any whitefish, so feel free to make it with halibut, lingcod, yelloweye, or pacific cod.