2 pounds Alaska Glacier Seafood*
halibut fillet
3 cups milk, divided
1 stick (1/4 pound) butter
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
2 eggs
15 Ritz crackers, crushed
1/2 cup cornmeal
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 cup sour cream
1/2 cup mayonnaise
Paprika
Chopped green onions

1. Soak halibut in 2 cups milk for 2 hours in the refrigerator. Drain and
pat dry with paper towels.
2. Preheat oven to 350°F.
3. Melt butter in a baking pan. Add onions, celery and bell pepper. Mix and
spread over the bottom of the pan.
4. In a bowl, beat together eggs and remaining 1 cup milk.
5. Combine cracker crumbs, cornmeal, herbs and spices in a shallow bowl.
6. Dip halibut in the milk/egg mixture and then roll in the cracker mixture.
Place halibut in the baking pan on top of the onion mixture.
7. Mix sour cream and mayonnaise. Spread over the halibut. Sprinkle
with paprika.
8. Bake for 40 minutes, or until just cooked through. Sprinkle with green
onions. Makes 8 servings.

Listed recipies are taken from "Favourite recipies the COSTCO way" book

2 1/2 pounds Alaska Glacier
Seafoods*
skinless salmon
fillets, cut in 6 equal portions
1/4 cup flour
4 tablespoons butter
2 cups sliced mushrooms
1 teaspoon minced garlic
1 cup dry white wine
4 teaspoons Dijon mustard
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup thinly sliced green
onions, for garnish
Cooked brown rice

1. Preheat oven to 350°F.
2. Dust fish with flour.
3. Melt butter in a frying pan over medium-high heat. Cook fish briefly
on both sides until very lightly browned but not cooked through. Transfer
to a greased 10-by-7-by-2-inch casserole.
4. Add mushrooms and garlic to the frying pan and cook, stirring, until
softened. Add wine and mustard. Stir to loosen bits from the pan and
pour mixture over fish. Cover and bake for 15-20 minutes, or until fish is
cooked to taste.
5. While fish is baking,add cream to the frying pan and boil over medium
heat to reduce slightly. Pour in juices from the baked fish. Cook over high
heat,stirring,until reduced to 1 1/2 cups. Add salt and pepper.
6. Spoon sauce over salmon,sprinkle with green onions and serve with rice.
Makes 6 servings.
Tip: Try this recipe with Alaska Glacier Seafoods halibut in place of salmon.

Listed recipies are taken from "Cooking in style the COSTCO way" book