Alaska Quest Charters: Menu

Meals will be prepared and served using fresh Alaskan seafood and products, many harvested while on board. Tish cooks fresh and healthy meals; a selection of her gourmet recipes are available at the bottom of this page.

Treat yourself to a range of Alaskan-inspired cuisine during your stay with us. Enjoy blueberry sourdough pancakes or stuffed French toast with orange marscapone cream and Alaskan roasted coffee for breakfast. For lunch, choose from a fresh seafood cobb salad, salmon chowder, or halibut piccata for lunch. For dinner, try wild Alaskan salmon, curried shrimp, dungeness crab and seafood lasagne. Don't forget dessert! Finish your meal with a delightful crème brulee or a local berry cobbler. These are just a few examples of the delights that await you on board.

We are also happy to accommodate special dietary needs with advance planning, so do not hesitate to inquire.

If you care to bring wine, beer, or cocktails on board it is up to you to provide your own in accordance with Alaska law.

A selection of Tish's recipes

Crabby Eggs Benedict

1 tsp dried tarragon
1 TBSP sherry wine vinegar
Eggs (10)
5 split sourdough English muffins
OR 10 crumpets
1 TBSP butter
1 clove minced garlic
2.5 cups cooked crab
Hollandaise sauce (I use packet mix)

Add tarragon to your hollandaise sauce. Pam spray a large pan and fill with 1.5 inches of water, add vinegar and bring to a boil, then reduce to very low heat. Toast English muffins untiltil lightly browned in heated oven or toaster. Crack each egg individually into a small bowl and slide individually into hot water (5 total at a time), Cover and cook for 4-5 minutes. Whites are firm; yolks are soft. While eggs are poaching, melt butter with garlic and toss in crabmeat to heat. Top each muffin with ¼ cup of crab. Using a slotted spoon, remove eggs from water and drain on paper towel before placing an egg on top of each muffin. Spoon Hollandaise over each and serve at once. Garnish with parsley and orange slices. Makes 10 muffins.

Halibut Caddy Gandy

3 lbs halibut filets (1-inch thickness)
2 cups dry white wine
3 cloves minced garlic
½ cup chopped onions
½ cup roasted red peppers
2 TBSP cider vinegar
2 TBSP canola oil
½ cup mayo
1½ cups sour cream or plain yogurt
2 cups dry sourdough breadcrumbs
1 TBSP dijon mustard

Place halibut in large dish, cover with wine, and chill/marinate for 2 hours. In blender, combine garlic, onion, peppers, vinegar, oil, mayo, and mustard. Puree. Transfer to a bowl and add sour cream. Preheat oven to 500 F. Remove halibut from marinade and pat dry. Cut fillets into 4-inch pieces, roll in breadcrumbs, and place closely together in two Pam-sprayed baking pans (each 13x9").Spread topping evenly over halibut. Bake 10-15 minutes until fish flakes and topping is golden. You can halve the recipe. Leftovers are great in sandwiches!

Fresh Rockfish Tacos

10 flour tortillas
1 cup chopped onion
2 TBSP EVOO (extra-virgin olive oil)
2 cloves minced garlic
½ cup chopped mushrooms
¼ cup diced red peppers
¼ cup diced zucchini
2 lbs cubed rockfish (snapper) fillets
1 tsp ground coriander
1 tsp ground cumin
½ tsp red pepper flakes
Shredded cabbage
Salsa
Feta cheese

Lime Cilantro sauce

Juice of one lime, ¼ cup chopped fresh cilantro,
1½ cups sour cream

Preheat oven to 300 F. Wrap tortillas in foil and place in oven to warm. In large skillet, sauté onion in oil until soft (medium heat). Add cubed rockfish and sauté until no longer transparent. Toss in seasonings. Simmer 10 minutes. Serve tortillas and fish with cilantro sauce, shredded cabbage, salsa, and feta on the side. Makes 10 tacos.

Roasted Vegetables with Balsamic Pomegranate

Your choice of cubed root and squash vegetables diced in 1-inch pieces. Suggestions:
Butternut squash
Carrots
Red or orange peppers
Purple, white, or yellow onion
Sweet potato
Celery root
Parsnips
Zucchini, yellow or green
Yellow or purple beets
Halved Brussels sprouts

Heat oven to 425 F. Toss vegetables with 1/3 cup EVOO, 1/3 cup balsamic vinegar, and 1/3 cup pomegranate juice. Sprinkle with kosher salt and bake for 40 minutes on baking sheet with sides. Make sure vegetables lie flat. Recipe can be doubled and both sheets cooked at same time successfully. They will caramelize nicely.

Rockfish, Salmon, or Halibut Melts

16 oz of flaked cooked fish
4 TBSP cream cheese
½ cup mayonnaise
2 TBSP minced onion
1 tsp lemon juice
1 tsp dill
4 English muffins, split
8 slices cheddar cheese

Heat oven to 450 F. Spread muffins on baking sheet and toast lightly. In small bowl, blend fish, cream cheese, mayo, onion, lemon juice, and dill. Spread mix on toasted muffins and return to oven for 10 minutes. Top with fresh sliced tomatoes, if you’d like.

Tom’s BBQ Salmon

Catch a nice king or coho (silver) salmon and butterfly-cut it for even cooking. Put foil on grill, baste the fish with EVOO and garlic salt. Grill so it’s flaky and cooked but not overcooked. Melts in your mouth!

Other grill options for fresh caught salmon:

Equal mix brown sugar and butter, melted for basting
Butter, shallots, fennel, and sherry
Pecans, garlic powder, bread crumbs and mustard mixed for crust and baked 10-15 minutes at 425 F.