4404 SE Woodstock Blvd., Portland, OR 97206

  • Call : 503-477-6988
  • Tuna Bomb!

    1 lb Tuna Loin

    4 Prosciutto ham pieces

    3 Tbl Unseasoned rice vinegar

    2 Tbl Finely grated fresh ginger

    2 Tbl Peanut oil

    2 Tbl Asian sesame oil

    2 Tbl Soy sauce

    2 Tbl Honey

    1 Tbl Chopped fresh cilantro

    1 Serrano chile, minced

    Fresh ground pepper

    Whisk ingredients in medium bowl to blend; refrigerate at least 30 minutes and up to 45 minutes.

    Take a Tuna loin and trim off the tips, leaving a uniform loin.

    Lay out plastic wrap then lay out 4 overlapping slices of prosciutto.

    Use plastic wrap to roll up the loin.

    Fold the ham toward the loin ends and twist the plastic wrap.

    Tuck the twisted ends under the loin and let set up in the fridge for an

    hour or two.

    After the bomb has set up in the fridge, cut off the twisted ends then carefully remove the rest of

    the plastic wrap.

    Cook the Bomb on Med-Hi heat in light oil, rotating until cooked on all sides, including the ends.

    The objective is to fully cook the ham, NOT the Tuna!

    Now cut the bomb into 3/4″ to 1″ medallions.

    Drizzle with the sauce and enjoy!

  • Black Cod with Lime & Coconut

    • 2lb Black Cod Filet
    • 4tsp Fresh Lime Juice
    • 1tbs Olive Oil
    • 3 Ancho Chiles
    • 2 Medium Carrots – Julienned
    • 2 Garlic Cloves – Minced
    • 5 Cup Canned Coconut Milk (Unsweetened, Full Fat)
    • 1tsp Lime Zest
    • ½ Cup Chopped Fresh Cilantro

    Preheat oven to 350°F

    Sprinkle fish with salt and pepper; place in 11x7x2″ glass baking dish.

    Drizzle with 1 1/2 teaspoons lime juice.

    Heat oil in large skillet over medium heat.

    Add chiles and carrots.

    Add garlic, sauté 7 minutes.

    Add coconut milk and remaining lime juice; boil until thick, about 4 minutes.

    Stir in lime peel.

    Spoon sauce over fish.

    Bake about 20 minutes, until fish is just opaque in center.

    Transfer to platter.

    Whisk juices in baking dish.

    Spoon around fish, top with cilantro.

  • Customer Favorite: Hoisin Albacore

    • 1 1/3 # albacore (whole loin or 1″ steaks)
    • 2 T Hoisin
    • 1 T unseasoned rice vinegar
    • 1 t minced garlic
    • 1/2 t grated ginger
    • 1 T olive oil
    • 1 1/2 t sherry
    • 1 t sesame seeds

    Combine hoisin with sherry and mix well

    Marinate the tuna for at least 30 minutes

    When ready to cook, remove the fish from the marinade and sprinkle with sesame seeds

    For steaks, bake at 450 for 8-10 minutes

    For whole loins, preheat the grill to high

    Cook 2-3 minutes per side, basting with marinade as you go

    Slice and serve

  • Halibut with Agnes’ Roasted Tomatoes

    • Halibut* Fillet – 3/4lb Per Person
    • 1 tbsp Olive Oil
    • Salt

    Roasted Tomatoes:

    • 2 Pints Grape Tomatoes
    • 1 tbs Olive Oil
    • Salt
    • Pepper
    • 1 Clove Crushed Garlic

    Preheat oven to 350 degrees.

    Line cookie sheet with parchment paper.

    Wash & cut tomatoes in half lengthwise, put in a bowl.

    Drizzle with olive oil.

    Add salt, pepper and garlic.

    Mix ingredients.

    Spread tomatoes onto parchment paper covered cookie sheet.

    Roast for 15-30 minutes, depending on how moist you like them.

    Remove from cookie sheet with a plastic spatula.

    Batches can be made ahead of time and frozen.

    Salt fillets

    Heat oil in pan to just below smoke point.

    Fry fillet in pan for 3 to 5 minutes on the first side.

    Carefully flip fillet, making sure not to break it.

    Your fillet should have a dark golden brown color.

    Add in roasted tomatoes, reduce heat, cover and cook an additional three to five minutes depending on size and thickness of fillets. Serve alone or over your favorite pasta or rice.

    * Recipe also works well with lingcod, rockfish & other mild white fish.

  • Tony’s Marinated Crab

    • Whole Dungeness Crab – 1 Per Person
    • 3 tbs Italian Parsley – Finely Chopped
    • ½ tsp Freshly Ground Black Pepper
    • 4 tbs Olive Oil
    • 2 Cloves Crushed Garlic

     

    Clean crab and break bodies in half.

    Crack crab leg segments to allow in more flavor.

    Place crab halves in large bowl.

    Toss crab with all ingredients.

    Refrigerate for 45 minutes to marinate.

    Serve chilled with lots of napkins.

  • Lingcod Piccata

    • Lingod* Fillet – 3/4lb Per Person
    • Olive Oil
    • 1 Lemon
    • 3 tbs. Capers
    • 1 Shallot – Finely Chopped
    • Parsley – Finely Chopped
    • Splash of White Wine
    • Salt
    • Pepper

     

    Salt fillets.

    Heat oil in pan to just below smoke point.

    Fry fillet in pan for 3 to 5 minutes on first side.

    Carefully flip fillet, making sure not to break it.

    Your fillet should have a dark golden brown color.

    After flipping fillet, add in shallots and capers.

    Cook another minute.

    Add in chopped parsley, reduce heat and squeeze the lemon over the entire pan.

    Add a splash of white wine, check for doneness, and plate.

    * Recipe also works well with halibut, rockfish & other mild white fish.

  • Lemon Grilled Salmon

    • Salmon Fillet – 3/4lb Per Person
    • Salt
    • Pepper
    • Garlic Powder
    • Onion – Thinly Sliced
    • Lemon – Thinly Sliced

    Season salmon fillet with salt, pepper and garlic powder.

    Cover salmon in thinly sliced onion and lemon slices.

    Grill salmon, skin side down, on medium/high heat, covered.

    Grill for 10 to 15 minutes. Do not flip.

    Cooking time will depend on size and thickness of fillet.

    Use your finger to test the fillet for doneness the same as you would a steak.

    Remove fillet from grill with a spatula, leaving the skin attached to the grill.

    Let rest, covered, for 3 to 5 minutes.

  • Teriyaki Salmon

    • 8oz Teriyaki Sauce
    • Salmon Fillet – 3/4lb Per Person
    • Green Onions – Finely Chopped

     

    Marinade salmon in teriyaki sauce for 4 to 8 hours in fridge.

    Grill salmon skin side down on medium/high heat, covered.

    Grill for 10 to 15 minutes. Do not flip.

    Cooking time will depend on size and thickness of fillet.

    Use your finger to test the fillet for doneness the same as you would a steak.

    Remove fillet from grill with a spatula, leaving the skin attached to the grill.

    Let rest, covered, for 3 to 5 minutes.

    Garnish with green onions.

    Serve with your favorite sides.