Halibut season opens in a couple of weeks.
But there is no reason to wait until then for tasty fresh Alaska fish. Dannon Southall of 10th & M Seafoods says there is "amazing seafood coming out of the waters of Alaska" right now.
Highlights include fresh cod fillets and fresh yelloweye rockfish fillets.
"(The yelloweye) treats of the deep are bigger than most other rockfish, so these fillets are big and meaty," Southall said. "Considered to be the best of the rockfish, these filets work great in any recipe."
Check out the recipe below and replace the red snapper with the yelloweye rockfish and see if Southall is right.
Fresh troll-caught king salmon from Southeast continue to arrive, and Southall said he expects to have some in the store leading up to the weekend.
"Kings should be picking up. The weather has been getting better and the herring should be showing up, so the kings will follow," he said.
Live oysters available at 10th & M for $11.95 per dozen. Southall said they're perfect for practice leading up to the Fur Rondy oyster shucking contest at the Sea Galley restaurant.
In addition to the regular vendors and items at the Center Market at The Mall at Sears, Duane Clark will have two beef quarters available for purchase.
Clark will also have his regular supply of local beef cuts, free-range chicken, Alaska seafood, locally produced honey and goat cheese. Clark also will be carrying products from Alex Davis' farm. Davis' items include pork cuts and sausage, jams and several storage crops, including potatoes, beets and carrots.
Clark said Sleeping Lady Alaskan Foods will also be at the market with several items, including House of Bread items. Breads include raspberry swirl, blueberry crumb and others.
This week, Rempel Family Farm will have organic stripetti squash, carrots, parsnips, beets and seven kinds of potatoes.
The market is open 11 a.m. to 6 p.m. Wednesday. The nearest entry point is the "red" entrance on the Benson Boulevard entrance to the mall.
Looking like spring
Rob Wells reports that the "warm-up of my dahlia tubers is working! Lots of visible sprouts can be seen."
Wells is still taking orders for dahlias at www.thepersistentfarmer.com and printed catalogs are still available. Wells said a few varieties are nearly sold out, but there is still a good selection of tubers. Information and orders are also available at 1-907-745-2789.
Wells said he will begin delivering the plants to The Mall at Sears on March 7.
Red snapper Siena
1 ¼ cups butter, divided
¼ cup minced onion
¼ cup minced garlic
½ cup dry white wine
¼ cup fresh lemon juice
1 8½-ounce jar sun-dried tomatoes in oil, drained and chopped
6 tablespoons chopped fresh basil
¼ cup drained capers
¾ teaspoon kosher salt, divided
¾ teaspoon ground white pepper, divided
6 7-ounce red snapper fillets, skin on (or pick your favorite Alaska fish; cod and rockfish are fresh now)
2/3 cup shredded mozzarella cheese
*Preheat oven to 425 F. Melt ¼ cup butter in a medium saucepan over medium heat. Add onion and garlic; saute 7 minutes or until tender (do not brown). Increase heat to medium-high. Stir in wine and lemon juice. Bring to a boil; boil, uncovered, 8 minutes or until reduced by half.
*Meanwhile, cut remaining 1 cup butter into small pieces. Reduce heat to low. Add butter, a few pieces at a time, whisking while butter melts. Stir in tomatoes, next 2 ingredients, ½ teaspoon salt and ½ teaspoon white pepper. Remove from heat.
*Heat a large nonstick skillet over high heat; coat pan with cooking spray. Add fish, skin side down, in 3 batches, to pan. Cook 30 seconds; carefully remove fish from skin, and place in 2 lightly greased 13-by-9-inch baking dishes. Sprinkle fish evenly with remaining ¼ teaspoon salt and remaining ¼ teaspoon white pepper. Top fish with sauce; sprinkle with cheese.
*Bake, uncovered, at 425 F for 17 minutes or until fish flakes with a fork.
Makes 6 servings.
Source: "Off the Eaten Path: Favorite Southern Drives and 150 Recipes That Made Them Famous" by Morgan Murphy (Oxmoor House, $21.95)
Steve Edwards lives and writes in Anchorage. If you have information for a future Market Fresh column, please contact him at firstname.lastname@example.org.Website: Alaska Grown
By STEVE EDWARDS
Daily News correspondent