Coastal Interpretive Center Fundraiser

Go to www.ocean1seafoods.com Important: Use fundraiser code: CIC

TOGETHER WE’RE SUCCESSFUL

Founded in 1977, the Coastal Interpretive Center has served the residents and visitors of Grays Harbor County for nearly fifty years. Beginning with our museum, we have since expanded to embrace our role as a cultural and natural resource organization offering educational programs for local students, volunteer community science opportunities, and outdoor events across the southern Olympic Peninsula.

WE’RE ON A MISSION to use the shared cultural and natural resources of Washington’s Pacific Coast to inspire creative engagement with a changing world.

OUR SERVICE AREA includes all of Grays Harbor County, but the CIC draws on the partners and histories of the entire coastline that stretches from the Columbia River northward to Cape Flattery and which drains into the Pacific Ocean. 

Learn About Washington’s Pacific Coast

Fish Recipes

Pan-Seared Pacific Halibut with Lemon Herb Butter Sauce.

Ingredients

For the halibut:

  • 4 Pacific halibut fillets (6-8 oz each)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the lemon herb butter sauce:

  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the halibut:
    • Pat the halibut fillets dry with a paper towel. Season both sides with salt and black pepper.
  2. Sear the fish:
    • Heat olive oil and butter in a large skillet over medium-high heat.
    • Place the fillets in the skillet, skin side down (if applicable). Sear for 3-4 minutes without moving until golden brown and crisp.
    • Flip the fillets carefully and cook for another 2-3 minutes, depending on the thickness. The fish should be opaque and flake easily with a fork. Remove from the skillet and set aside.
  3. Make the sauce:
    • In the same skillet, melt the butter over medium heat.
    • Add minced garlic and sauté for about 30 seconds, until fragrant.
    • Stir in the lemon juice, zest, parsley, and dill (if using). Cook for another minute.
    • Season the sauce with salt and pepper to taste.
  4. Serve:
    • Drizzle the lemon herb butter sauce over the halibut fillets.
    • Serve with your favorite sides like roasted vegetables, rice, or a fresh salad.

Baked Pacific Cod with Garlic and Herbs:


Ingredients

For the cod:

  • 4 Pacific cod fillets (6-8 oz each)
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1 tsp paprika
  • 1 tsp dried oregano or thyme
  • ½ tsp salt
  • ½ tsp black pepper

Optional garnish:

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Preheat the oven:
    • Set your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
  2. Prepare the cod:
    • Pat the cod fillets dry with paper towels and place them in the prepared baking dish.
  3. Make the seasoning mix:
    • In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, paprika, oregano, salt, and pepper. Mix well.
  4. Season the cod:
    • Spoon the seasoning mixture evenly over each fillet, spreading it gently with the back of a spoon to coat the fish.
  5. Bake the cod:
    • Bake in the preheated oven for 12-15 minutes, depending on the thickness of the fillets. The cod is done when it flakes easily with a fork and is opaque throughout.
  6. Serve:
    • Garnish with fresh parsley and serve with lemon wedges for extra brightness. Pair it with roasted potatoes, steamed vegetables, or a fresh salad.

Grilled Sockeye Salmon with Honey Garlic Glaze:


Ingredients

For the salmon:

  • 4 sockeye salmon fillets (6-8 oz each, skin-on preferred)
  • Salt and black pepper, to taste

For the glaze:

  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (optional for depth)
  • 1/2 tsp red pepper flakes (optional, for a little heat)

Instructions

  1. Preheat the grill:
    • Heat your grill to medium-high (around 375-400°F). If grilling indoors, a grill pan works great too.
  2. Prepare the salmon:
    • Pat the fillets dry with a paper towel. Lightly season both sides with salt and pepper.
  3. Make the glaze:
    • In a small saucepan, combine honey, soy sauce, garlic, lemon juice, Dijon mustard, and red pepper flakes.
    • Heat over medium-low, stirring occasionally, until the honey is melted and the glaze is slightly thickened (about 2-3 minutes). Remove from heat.
  4. Grill the salmon:
    • Place the salmon fillets skin-side down on the preheated grill. Brush the fillets generously with the honey garlic glaze.
    • Grill for 4-5 minutes, then carefully flip and grill for another 3-4 minutes, brushing with more glaze. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125°F (medium-rare) to 135°F (medium).
  5. Serve:
    • Remove the salmon from the grill and let it rest for 2-3 minutes. Drizzle any remaining glaze over the fillets and garnish with fresh herbs like parsley or cilantro, if desired.

Pair this vibrant salmon with grilled asparagus, wild rice, or a crisp side salad for a complete meal. Enjoy! 🐟

Pan-Fried Pacific Rockfish with Lemon Caper Sauce:


Ingredients

For the rockfish:

  • 4 Pacific rockfish fillets (5-6 oz each)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 3 tbsp olive oil or unsalted butter

For the lemon caper sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp capers, drained
  • Juice of 1 lemon
  • 1/4 cup dry white wine or chicken broth
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prepare the rockfish:
    • Pat the fillets dry with paper towels and season both sides with salt and pepper.
    • In a shallow dish, combine flour, garlic powder, smoked paprika, and a pinch of salt. Lightly dredge each fillet in the flour mixture, shaking off any excess.
  2. Cook the fish:
    • Heat olive oil (or butter) in a large skillet over medium-high heat.
    • Add the fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork. Remove from the skillet and set aside on a plate.
  3. Make the sauce:
    • In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
    • Stir in the capers and cook for 1 minute.
    • Add the lemon juice and white wine (or chicken broth), scraping up any browned bits from the pan. Let the sauce simmer for 2-3 minutes to slightly thicken.
    • Stir in the fresh parsley and adjust seasoning with salt and pepper, if needed.
  4. Serve:
    • Spoon the lemon caper sauce over the rockfish fillets.
    • Serve with rice, roasted potatoes, or a side of steamed vegetables for a balanced and flavorful meal.

Enjoy your flavorful and healthy meal! 🐟

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