And the Winner Is…

Feast your eyes and taste buds on last year's Galley Gourmet Contest winning recipe.

Out of the many submissions to Sea Ray and Nobilo Wines’ 2015 Galley Gourmet Recipe Contest, “The CrazyFish’s Sundancer Salmon” cooked its way to the top. It was chosen not only for its delicious flavor, but also because it pairs perfectly with a day on the water—not to mention a glass of Nobilo Icon Marlborough Sauvignon Blanc.

The citrusy, tangy marinade tastes like summer on a fork. Named after its owners’ 40-foot Sea Ray, The CrazyFish’s Sundancer Salmon was an instant crowd-pleaser among the judges. The dish is also easy to prepare in a galley, requiring few cooking utensils. We recommend marinating the fish in resealable plastic bags while away from shore. Other types of fish, such as steelhead trout, work nicely as well.

Feeling inspired? Watch for an upcoming announcement about the 2016 return of the Galley Gourmet Contest, and get your ideas ready.

In the meantime, if you’re planning an evening or weekend on your own Sea Ray, feed your crowd by trying the winning recipe now:

The CrazyFish’s Sundancer Salmon

Serves 4 (with leftovers; see below)

Ingredients:

3 tbsp. Johnny’s Lemon Seasoning or other seasoning salt like Lawry’s
Juice of two lemons
1 tsp. freshly ground peppercorns
1/4 c. chopped green onions
1/4 c. chopped fresh parsley
1/3 c. vegetable oil
1 gallon sized resealable bag
1 whole salmon or steelhead fillet

Preparation:

Combine first 5 ingredients in a small bowl. Add oil and stir to incorporate. Place fish in resealable bag. Reserving 3 tbsp. of marinade, pour remainder over the fish, squeeze the air out of the bag and seal. Allow to marinate in refrigerator for between 2-8 hours. (Can be prepared the night before; keep refrigerated.)

Heat a ridged grill pan over high heat. Remove fish from bag and add to pan, skin side down. Cook over high heat for 7 minutes. Carefully turn fillet once with a spatula and cook an additional 4 minutes. Transfer to serving dish and top with reserved marinade. Serve.

Leftovers:

Mix leftover fish with cream cheese, capers, a little horseradish, lemon zest and juice for a wonderful spread to serve on crackers.

Still hungry? Read on to find out which recipes placed as the top 5 runners up in the Galley Gourmet Recipe Contest.

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