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Show 1 C-5 Par/c Record Sat/Sun/Mon/Tues, July 15-18, 2006 Seafood grilling secrets revealed • Continued from C-1 .rr tl". "I put halibut on tinfoil and make a tub with it to hold lemon, oil," Alicia said. "Sear the sides in a pan in your house so it holds the halibut together, that way it stays on the grill. With salmon 1 cook it non-skin down first for a few minutes then turn it skin side down." Deep Blue Seafood is a seafood market on Bonanza Drive, that also serves lunch. "At the market we have all types of dry rubs, marinades that are very simple for barbequing. I put lemon slices underneath the fish, I wrap it in aluminum foil with capers, butter or lemon butter and roll it up and leave it on the grill for ten minutes." Deep Blue Seafood also sells cedar planks to grill fish. The plank releases the cedar taste into the fish and keeps the fish from burning. With the plank, Kinsey said there is never a need for flipping the fish. GRAYSON WESTIPARK RECORD Each fisherman saw a need for seafood when they moved to the Clint Gebhard slices a filet of state. Kinsey moved to Park City Alaskan halibut at Deep Blue nine years ago and opened Blind Seafood on Thursday. The Dog Grill. He gets seafood from market provides lunch and all over the world for his two various cooking supplies for establishments. seafood preparation. After 25 years of fishing in the states of Washington and Alaska, Visit www.wildalaskaseafoods.net Eric uses his connections with for information and to order the industry to transport fresh seafood. seafood from those areas. For information about Currently the Berglunds can be Kinsey s restaurants and recipes, seen at the Farmers Market at visit www.blinddoggrill.com or The Canyons every Wednesday call Deep Blue Seafood at 658from noon until 6 p.m. with their 1700. Every Thursday night is products. half-off Salmon Night at Blind The Wild Alaska Web site has Dog Grill. The recipes accomparecipes, video tips and tutorials nying this story are used with peron grilling salmon, crab legs, mission from Wild Alaska frozen fish and other seafood. Seafoods and Blind Dog Grill. Eastern Shore Crab Dip 1 lb blue crab 1 lb cream cheese 3/4 cup white wine, chardonnay 1 yellow onion, minced 1 tablespoon butter Tabasco Worcestershire Salt and white pepper Saute" onion in butter. Add cream cheese and stir until melted. Add wine and mix well. Fold in crab. Season with salt, pepper andJI&basco. Serve warn?, with crackers. SMART REAL ESTATE What's Hot in Local Real Estate on Park City Television This Week Second Quarter Statistics Channel I 7 (Wasatch Bach) Saturdays & Sundays 8:30 - 9:00 AM 1:30- 2:00 PM 6:00- 6:30 PM Tuesdays 5:30 - 6:00 AM Thursdays 5:30 - 6:00 AM 10:00 - 10:30 PM and Channel 3 (Wasatch Front) Saturdays & Sundays 1:30 - 2:00 PM Southwest Grilled Alaska. Salmon with Fruit Salsa Prep Time: 25 minutes.Cook Time: 12 minutes. Servings: 4. Fruit Salsa 1 lb. frozen or refrigerated mango chunks or peaches, diced 4 kiwi fruil, peeled and diced 1/3 cup red onion, finely diced 1/4 cup cilantro, chopped coarse or 1 tablespoon dried cilantro 1/4 cup fresh lime juice 1 teaspoon peanut or extra virgin olive oil Grilled Salmon 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon celery seed 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 teaspoons fresh lime juice 1-1/2 Tablespoons olive, canola, peanut or grapeseed oil *Prepare salsa: Thaw mango chunks at low setting in microwave, 4 to 5 minutes. Dice mango and add to bowl. Stir in remaining salsa ingredients; set aside. ^Prepare salmon: Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Measure salt, cumin, celery, garlic, and cayenne into a small bowl; mix in lime juice and oil. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. While pan heats, brush half of spice mixture onto one side of the salmon portions. Place salmon in heated skillet, seasoned side down. Cook, uncovered, about 3 to 4 minutes, until well grill- marked. Shake pan occasionally to keep fish from sticking. *Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for freshVthawed fish. Cook just until fish is opaque throughout. Serve hot with fruit salsa. **Nutrients per serving: 392 calories, 13g total fat, 3g saturated fat, 30% calories from fat, 126mg cholesterol, 36g protein, 34g. carbohydrate( 5g fiber, 238mg'&odiumj68mg calcium and 1.2g.** • omega-3 fatty acids. LewisWolcottr^Dornbush ^ - ^ R E A L E S T A T E 800 641-1 884 roi/Free • 4 3 5 6 4 9 - 1 884 office www.Iwdparkcity.com I2H3 Deer Valley Drive. I>.O. 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