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Sunshine, Beached Boats & Halibut Burgers

When the sun comes out in Southeast Alaska it is almost like the whole world breathes a sigh as we dry out and warm up. All the doors and windows get opened, everything gets aired out and schedules get thrown out the window as much as possible. This week was one of those weeks, sunshine and warm! Some of the staff found the wake board, others reclined in the chairs on the deck and a few of us went to the beach on George Island, we are all a little sun kissed and it feels great! It was beautiful and I couldn’t resist the call of the beach and waves so off we went. The tide wasn’t exactly right to get back to work on time so I brought Nikolas and told him his job was to fish off the beach and watch the boat while we explored and relaxed. He loves to fish so this was a job he was happy to accept. Only problem?? He also likes to explore (notice him on the top of the rock fishing?!?) and while we had a great time playing exploring the boat was a little neglected and needless to say…we were a little late getting back, but it was totally worth it!

The only thing we were missing was a little BBQ on the beach, but boy do I have an amazing Halibut Burger Recipe for you. These weekend meals are turning into a creative chef’s paradise and my taste buds are not complaining! This week Chef Jake went above and beyond…I will admit when I heard what he was making I scrunched up my nose in uncertainty…I guess I need to quit doing that, these guys have not disappointed. I will admit these burgers were even good reheated the next day. To go along with these burgers we had amazing homemade tarter sauce, chicken stuffed pasty logs and doughnuts…no wonder my tummy hurts when dinner is over… so much good food!

Halibut Burgers

2 Pounds halibut fillets, diced (use a food processor for more fine texture)

1 TBS garlic powder

1 TBS onion powder

1tsp dried parsley

1 Cup panko flakes

2 eggs

½ TBS salt

½ tsp pepper

½ tsp lemon or lime juice

1 TBS oil for cooking


  1. Chop the halibut fine. (ours were chopped by hand so there were larger pieces of fish, I prefer this to a finer texture but that is all up to personal preference.)

  2. Combine all the other ingredients until well mixed

  3. Form patties

  4. Pan fry until done, the fish will turn white

  5. Serve with tartar sauce or hamburger toppings and all your favorite BBQ sides….amazing!

Tartar Sauce

1 1/4 Cup Mayo or Miracle Whip (I have never had it with miracle whip so if you try it let me know)

1 Medium Dill Pickle or more if you like (substitute 1/4 cup dill relish)

2 Sprigs Parsley or 1 tsp dry

1 TBS Lemon Juice

1 tsp diced Onion

1/4 tsp Worcestershire Sauce

1. Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.

2. Best if refrigerated for an hour before use.

**Note: Can be made without the food processor, using dill relish or finely minced pickle.

Enjoy ~ Momma Mary

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