Snoqualmie River Hot Rocks Pacific Coast Seafood and Marinades

• 2 tablespoons chopped tarragon leaves
• 1 shallot minced
• 1 tablespoon sherry vinegar
• 2 tablespoons grapeseed oil
• Pinch salt
• 4 salmon fillets
• 1 tablespoon minced ginger
• 1 tablespoon minced roasted garlic
• 1/2 teaspoon minced lime zest
• 1 teaspoon minced chives
• 1 teaspoon lime juice
• 4 tablespoons grapeseed oil
• Pinch salt
• 4 scallops, medium size
• 1/2 teaspoon minced lemon zest
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon ground star anise
• 1 tablespoon lemon juice
• 4 tablespoons grapeseed oil
• Pinch salt
• 4 halibut fillets

1. Heat food-safe stones of your choice in a 475 degree F oven a minimum of 2 hours.
2. Prepare the 3 different marinades separately.
3. Add fish to appropriate marinades and let rest in a cool place for a minimum of 1 hour.
4. Remove stones carefully from oven and place on a salted tray.
5. Cook fish separately on each stone for 1 to 2 minutes each side.
6. Remove fish from rocks and place on desired garnishes.

tarragon leaves, shallot, sherry vinegar, grapeseed oil, salt, salmon, ginger, garlic, lime zest, chives, lime juice, grapeseed oil, salt, lemon zest, thyme, ground star anise, lemon juice, grapeseed oil, salt

Taken from www.foodnetwork.com/recipes/snoqualmie-river-hot-rocks-pacific-coast-seafood-and-marinades-recipe.html (may not work)