Yellow Eye Pan-seared with Wild Rice and Blanched Green Beans

The other adult came back from Alaska with a modest catch of pristine fish.

Humongous Halibut was among the catch. As was immaculate Chinook Salmon. Plus lovely Ling Cod. These are the only kinds of fish, caught fresh in unspoilt waters, that we like. Some Yelloweye came home as well and I sure won't turn up my nose on them either, especially when I know the source and the work that went into catching them and bringing them home for us.

The good part is, it was all cleaned and cut and vacuum sealed and frozen, ready for storing and using over the next few months.

And, yes, I had to ask if the fish suffered much, trying to make peace with the handful he brought home, talking to the frozen packets as if they were alive, thanking them for nourishing us.

Although we don't eat much of ocean's bounty, these few above are the best of the best so am glad to have them.

This is a no-fuss pan-seared yelloweye rockfish dish. Quite a mouthful there.

The fish was marinated in ginger-garlic paste. Then pressed on to seasoned coating and pan-seared in my trusty cast iron skillet to seal and brown the sides, then covered a cooked till the insides were done to flaky tenderness.

Wild rice was cooked in the rice cooker with some garden herbs and aromatic spices. Green beans were blanched to crisp-tender perfection.

Some blistered mild chilies are a fantastic accompaniment for the fish, with some lemon slices and sauteed onions.