July 21, 2009
Good afternoon to all of our beloved friends and clients and I hope you got your fill of UV rays the past week, because it’s over Johnny,
I personally am the color of toasted garlic and smell just as good. Fortunately for me my Mother is Lebanese and has passed along her beautiful olive skin. But take hope the rest of you that are melanin challenged, I don’t mind that stunning newborn gerbil color you get when you forget to put on sunscreen. Ouch where’s the Noxzema. Well in the anticipation of less than glamorous weather I have brought you some inside recipes today.
Thank you for your feedback and I hope you enjoy.
From the North: Prince Edward Island Mussels(See Recipe Below), Dayboat Monkfish, Local Skate, Summer Flounder(Fluke), Swordfish, Grey Sole
From the South: Mahi Mahi, Red Grouper, Pink Snapper, Spanish Mackerel
From the Waters of the World: Branzini, Durato
From the Pacific Northwest: Copper River Sockeye Salmon, Peale Passage Oysters
From the Sustainable Seafood Sources: Artic Char(See Recipe Below), Tilapia, Rainbow Trout
Artic Char Bake with a Pecan Crust
Serves 4
Ingredients
For the fish
4 portions of Artic Char or salmon 6 to 8 oz portion skin on
Salt & black pepper
Lemon wedges
For the coating
2 tbsp. Dijon-style mustard
2 tbsp. melted butter
4 tsp. honey
4 tbsp. fresh bread crumbs
4 tbsp. finely chopped pecans or walnuts
2 tsp. chopped parsley
How it’s done
Mix together mustard, butter and honey in a small bowl; set aside.
Mix together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each Char fillets with salt and pepper. Place on a lightly greased baking sheet or broiling pan.
Brush each fillet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture.
Bake fish at 450°F for 8 to 10 minutes - cooking time depends of the thickness - the flesh has to be pinky in the middle.
Serve with lemon wedges.
Mussel salad with fried Artichokes
Serves 4; also this can serve 8 as a first course
Ingredients
For the fried artichokes
14 to 16 oz of canned or frozen artichoke hearts rinsed, drained and dried
½ cup flour seasoned with salt and pepper
1 ½ cups of vegetable oil for frying
For the mussels
2 tablespoons of olive oil
4 lbs mussels
4 garlic cloves sliced
1 cup wine red or white
For the vinaigrette
4 tbsp olive oil
2 cloves garlic crushed and chopped very fine
2 tsp white wine vinegar
2 tsp white wine
salt and freshly ground black pepper
How it’s done
To make mussels-heat up sauce pan and add olive oil and then add garlic. When garlic gets golden brown add mussels (be careful you will get some oil popping) immediately add wine and cover. The mussels should take about 6 to 7 min. Let mussels cool down take out meat discard shells and you can toss out the broth or dip bread into it until you become over weight like me. Seriously the broth is delicious but you don’t need is for this recipe.
To make the artichokes, toss the artichokes in the seasoned flour and shake off any excess. Heat the oil in a heavy-bottomed pan. When hot add the artichokes and fry until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
To make the vinaigrette, place all the vinaigrette ingredients into a bowl and mix together.
To serve, arrange the artichokes and cooked mussels on a plate, season, and spoon over the vinaigrette.
By all means you can serve this over some mixed field greens for a perfect summer dinner.
Tuesday, July 21, 2009
Wednesday, July 15, 2009
Good afternoon to all of our beloved friends and clients and welcome back to Hogwarts
Sorry I’m a little tardy with the recipes today, I was putting into practice my new life affirmation of stepping out of my comfort zone. And although it was exciting waiting in line to see the next brilliant instillation in the Harry Potter Franchise I must admit I probably should have picked a better character to dress up as. Don’t get me wrong I had the glasses the cloak of invisibility and even the trademark lighting bolt scar on my forehead. I guess what I didn’t consider was my receding hairline or even my new found solar panel that you lay people call a bald spot.(how’s that for a disturbing sight). Note to self: next time try Alistor Moody. If it’s any consolation today’s Thai recipes have also taken me out of my comfort zone with delightful and bewitching results. I hope you enjoy today’s recipes and thank you for sending your results to me.
From the South: Ahi Yellow fin Tuna, American Red Snapper (whole or fillet) and Carolina Mahi Mahi,
From the Pacific North West: Open Ocean Troll King, Copper River Sockeye
From the North: Nova Scotia Halibut, Day Boat Monkfish (see recipe below) Jumbo dry Sea Scallops (see recipe below) and New Bedford Cod
From Sustainable Seafood Sources: Costa Rican Tilapia, Arctic Char, Grain fed Catfish and Idaho Rainbow Trout
Don’t for get to check us out on FACEBOOK!
Thai Grilled Monkfish with Cilantro Dipping Sauce
Serves 4
Ingredients
2 lb Monkfish fillet with all grey membrane removed (this is a job for a trained Metro fish monger)
MARINADE
2 jalapeno peppers, seeds and ribs removed
1/2 cup cilantro leaves and stems
2 cloves of garlic, smashed
2 tablespoons Thai fish sauce
1 tablespoon canola oil
1 teaspoon Asian sesame oil
1/4 teaspoon sea salt
DIPPING SAUCE
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon sea salt
1/4 teaspoon dried red pepper flakes
2 cloves garlic, minced
2 tablespoons chopped cilantro
1-1/2 tablespoons water
How it’s done
Marinate your Monkfish: In the bowl of the food processor, add the jalapenos, cilantro stems and leave, smashed garlic, fish sauce, canola oil, sesame oil, and sea salt. Pulse a few times until the mixture is fully combined.
Put the Monkfish into the plastic bag and pour in the marinade. Squeeze all the air out of the bag and mush the fish around until all the pieces are coated in the marinade. Chill in the refrigerator until ready to grill, up to 2 hours.
MAKE THE DIPPING SAUCE: In the small sauce pan, simmer the rice-wine vinegar, sugar, and salt for about 2 minutes. Pour the mixture into another small bowl or glass measuring cup and set aside until cool. Stir in the minced red pepper flakes, minced garlic, chopped cilantro, and water.
Prepare your grill and set turbo thrusters to high heat. Right before you put the fish on the grill brush the grill grates with a little vegetable oil. Grill monkfish for about 5-6 min per side. Monkfish is firm mild and delicious but unlike tuna or salmon you want to cook it all the way thru.
Take fish off of grill and let rest for 5 min. cut into chunks and serve with dipping sauce. To start a full on riot in your kitchen serve this dish with sticky rice.
Thai grilled scallop and shrimp pineapple skewers
SERVES 4
Ingredients
1 package wooden or stainless steel skewers (if using wooden, soak in water for 30 minutes)
12 ea, Jumbo Shrimp cleaned with the tails left on for extreme sexiness (call one of your Metro Mongers to
do it for free)
12 large (Dry) Sea Scallops
:The term Dry means you are using a natural scallop not one that’s been soaked in chemicals.
2 to 2 1/2 cups fresh pineapple chunks
1 red onion, cut into quarters
2 cups grape tomatoes
MARINADE
1 Bunch Cilantro [bottom stems twisted off]
1 Bunch Scallions [green onion]
3 Tablespoons Thai Fish Sauce
Juice of 2-3 Limes
3 Tablespoons Brown Sugar
1-3 Jalapeño Chilies [depending on size]
4-5 Large Cloves Garlic
How it’s done
If using wooden skewers, place them in a little water in your sink to soak (prevents burning).
Place shrimp, scallops, pineapple chunks, and tomatoes in a mixing bowl. For the onion slices, separate the individual layers of the onion and add to the bowl.
Blend marinade ingredients in a food processor until smooth. Pour the marinade over the shrimp, scallops and other ingredients in the mixing bowl. Toss the shrimp, scallops, pineapple, tomatoes and onion together with the marinade until everything is well saturated. Allow to marinate for at least 30 minutes while you warm up the grill, or up to 2 hours (covered) in the refrigerator.
After a minimum of 30minutes, thread the shrimp, pineapple, tomato and onion onto the skewers. Now this is your chance to wake you inner artist and make those skewers your very own. Place the finished skewers on a plate. Reserve the remaining marinade at the bottom of the bowl for basting.
Grilled the Skewers on a high grill for about for approx. 5 minutes each side, or until the shrimp and scallops are pink, plump, and juicy. Baste the skewers with leftover marinade from the bowl once each side while cooking.
From the South: Ahi Yellow fin Tuna, American Red Snapper (whole or fillet) and Carolina Mahi Mahi,
From the Pacific North West: Open Ocean Troll King, Copper River Sockeye
From the North: Nova Scotia Halibut, Day Boat Monkfish (see recipe below) Jumbo dry Sea Scallops (see recipe below) and New Bedford Cod
From Sustainable Seafood Sources: Costa Rican Tilapia, Arctic Char, Grain fed Catfish and Idaho Rainbow Trout
Don’t for get to check us out on FACEBOOK!
Thai Grilled Monkfish with Cilantro Dipping Sauce
Serves 4
Ingredients
2 lb Monkfish fillet with all grey membrane removed (this is a job for a trained Metro fish monger)
MARINADE
2 jalapeno peppers, seeds and ribs removed
1/2 cup cilantro leaves and stems
2 cloves of garlic, smashed
2 tablespoons Thai fish sauce
1 tablespoon canola oil
1 teaspoon Asian sesame oil
1/4 teaspoon sea salt
DIPPING SAUCE
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon sea salt
1/4 teaspoon dried red pepper flakes
2 cloves garlic, minced
2 tablespoons chopped cilantro
1-1/2 tablespoons water
How it’s done
Marinate your Monkfish: In the bowl of the food processor, add the jalapenos, cilantro stems and leave, smashed garlic, fish sauce, canola oil, sesame oil, and sea salt. Pulse a few times until the mixture is fully combined.
Put the Monkfish into the plastic bag and pour in the marinade. Squeeze all the air out of the bag and mush the fish around until all the pieces are coated in the marinade. Chill in the refrigerator until ready to grill, up to 2 hours.
MAKE THE DIPPING SAUCE: In the small sauce pan, simmer the rice-wine vinegar, sugar, and salt for about 2 minutes. Pour the mixture into another small bowl or glass measuring cup and set aside until cool. Stir in the minced red pepper flakes, minced garlic, chopped cilantro, and water.
Prepare your grill and set turbo thrusters to high heat. Right before you put the fish on the grill brush the grill grates with a little vegetable oil. Grill monkfish for about 5-6 min per side. Monkfish is firm mild and delicious but unlike tuna or salmon you want to cook it all the way thru.
Take fish off of grill and let rest for 5 min. cut into chunks and serve with dipping sauce. To start a full on riot in your kitchen serve this dish with sticky rice.
Thai grilled scallop and shrimp pineapple skewers
SERVES 4
Ingredients
1 package wooden or stainless steel skewers (if using wooden, soak in water for 30 minutes)
12 ea, Jumbo Shrimp cleaned with the tails left on for extreme sexiness (call one of your Metro Mongers to
do it for free)
12 large (Dry) Sea Scallops
:The term Dry means you are using a natural scallop not one that’s been soaked in chemicals.
2 to 2 1/2 cups fresh pineapple chunks
1 red onion, cut into quarters
2 cups grape tomatoes
MARINADE
1 Bunch Cilantro [bottom stems twisted off]
1 Bunch Scallions [green onion]
3 Tablespoons Thai Fish Sauce
Juice of 2-3 Limes
3 Tablespoons Brown Sugar
1-3 Jalapeño Chilies [depending on size]
4-5 Large Cloves Garlic
How it’s done
If using wooden skewers, place them in a little water in your sink to soak (prevents burning).
Place shrimp, scallops, pineapple chunks, and tomatoes in a mixing bowl. For the onion slices, separate the individual layers of the onion and add to the bowl.
Blend marinade ingredients in a food processor until smooth. Pour the marinade over the shrimp, scallops and other ingredients in the mixing bowl. Toss the shrimp, scallops, pineapple, tomatoes and onion together with the marinade until everything is well saturated. Allow to marinate for at least 30 minutes while you warm up the grill, or up to 2 hours (covered) in the refrigerator.
After a minimum of 30minutes, thread the shrimp, pineapple, tomato and onion onto the skewers. Now this is your chance to wake you inner artist and make those skewers your very own. Place the finished skewers on a plate. Reserve the remaining marinade at the bottom of the bowl for basting.
Grilled the Skewers on a high grill for about for approx. 5 minutes each side, or until the shrimp and scallops are pink, plump, and juicy. Baste the skewers with leftover marinade from the bowl once each side while cooking.
Friday, July 10, 2009
TGIF!
Good morning to all of our beloved friends and clients who like me are getting a bit polished off about this slightly euphoric weather we’ve been experiencing the past couple days,
In the hopes of not sounding past my prime, when I was a wee fish monger growing up in the garden state we enjoyed 90 plus degree weather in the summer time and liked it. How I rekindle fond memories of trying unsuccessfully to fall asleep while your sheets stuck to you as if they were made of plastic wrap. Who can forget the delectation of sweating like a Brahma bull when getting out of the shower. And I’m sure some of you will remember wanting to go shopping with your mother just to pay homage to the air conditioning god’s alter which resided in the milk isle. Ah…those sweltering good times. Well I hope you enjoy today’s recipes the first one is a throw back but an absolute gem in nut crusting and the second is a request made by one of our clients for an easy and delicious way to grill calamari. Don’t forget to check out
our facebook!!
From the North: Local Trap Squid, Mako Shark, Halibut Cheeks, Golden Tilefish
From the South: Wahoo, Red Snapper, Pompano
From the Pacific Northwest: Wild Alaskan Yukon River King Salmon, Wild Copper River Sockeye Salmon
From the Waters of the World: Branzini, Durato
From the Sustainable Seafood Sources: Trout, Hamachi (Yellow-Tail), Artic-Char
Lastly don’t forget we have Crabs and would love to give them to you so please call to reserve some.
Macadamia Nut Crusted Fish with Island Onion Salad
Serves 4
Ingredients:
Macadamia Nut Crusted Fish
1/4 cup panko (Japanese breadcrumbs)
2 tbsp butter, softened
1/4 cup macadamia nuts, chopped
2 tsp chopped fresh cilantro
1/2 tsp fresh thyme, minced
1/2 tsp paprika
Coarse salt and freshly cracked pepper
4 x 1 inch thick firm fish fillets or steaks, 6 oz each (Grouper, Swordfish, Mahi, Wahoo, Hamachi)
If using fillets make sure the fish is skinned
Island Onion Salad
1 tbsp vegetable oil
1/2 tsp soy sauce
2 tbsp fresh lime juice
4 tsp mirin or sweet sherry
Coarse salt and freshly cracked black pepper
2 carrots cut into thin matchsticks
1 English cucumber peeled, seeded and cut into thin matchsticks
1 Vidalia or sweet onion, sliced paper thin
1/2 tsp chopped fresh thyme
How it’s done
Macadamia Nut Crusted Fish
Preheat oven to 400 degrees F.
Combine the panko, butter, macadamia nuts, cilantro, thyme and paprika and blend well.
Season the fish steaks with salt and pepper.
Coat one side of the fish with the panko mixture.
Press the fish into panko mixture so the crust adheres to the fish.
With crust side up, bake the fish on a small baking sheet, about 6 to 8 minutes and then broil for 1 to 2 minutes or until the crust is golden brown.
Serve with the Island Onion Salad.
Island Onion Salad
In a medium bowl, whisk vegetable oil, soy sauce, lime juice and mirin.
Season with salt and pepper the add the carrots, cucumber, onion and thyme and toss to combine.
Serve with Macadamia Nut Crusted Fish
Grilled Calamari with fresh Oregano and Lemon
What a great dish to feature as a first course or a light summer meal over of tossed salad and a glass of wine
Believe me you will discover the wonders of squid without the fryer oil
Serves 4
Ingredients
2 lb large cleaned squid with tentacles
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
2 lemons, each cut into 4 wedges
How its done
Cleaning the squid is a love and a job for any Metro fish monger so please let us help you. Or by all means get your dirty squid on and clean, skin and de-beak the squid you nutty chef.
Next mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with high hot charcoal (high heat for gas). Toss calamari with 1/4 cup dressing in a large bowl and marinate no more than 20 minutes. Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill calamari bodies on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 5 to 6 minutes total. When grilling the tentacles you will drape them across the grill so as not to fall through the grill grates( total grilling time about 4 min) Transfer squid to cutting board and cut into rings about a ½ thick. Plate grilled calamari with lemons as grilled
In the hopes of not sounding past my prime, when I was a wee fish monger growing up in the garden state we enjoyed 90 plus degree weather in the summer time and liked it. How I rekindle fond memories of trying unsuccessfully to fall asleep while your sheets stuck to you as if they were made of plastic wrap. Who can forget the delectation of sweating like a Brahma bull when getting out of the shower. And I’m sure some of you will remember wanting to go shopping with your mother just to pay homage to the air conditioning god’s alter which resided in the milk isle. Ah…those sweltering good times. Well I hope you enjoy today’s recipes the first one is a throw back but an absolute gem in nut crusting and the second is a request made by one of our clients for an easy and delicious way to grill calamari. Don’t forget to check out
our facebook!!
From the North: Local Trap Squid, Mako Shark, Halibut Cheeks, Golden Tilefish
From the South: Wahoo, Red Snapper, Pompano
From the Pacific Northwest: Wild Alaskan Yukon River King Salmon, Wild Copper River Sockeye Salmon
From the Waters of the World: Branzini, Durato
From the Sustainable Seafood Sources: Trout, Hamachi (Yellow-Tail), Artic-Char
Lastly don’t forget we have Crabs and would love to give them to you so please call to reserve some.
Macadamia Nut Crusted Fish with Island Onion Salad
Serves 4
Ingredients:
Macadamia Nut Crusted Fish
1/4 cup panko (Japanese breadcrumbs)
2 tbsp butter, softened
1/4 cup macadamia nuts, chopped
2 tsp chopped fresh cilantro
1/2 tsp fresh thyme, minced
1/2 tsp paprika
Coarse salt and freshly cracked pepper
4 x 1 inch thick firm fish fillets or steaks, 6 oz each (Grouper, Swordfish, Mahi, Wahoo, Hamachi)
If using fillets make sure the fish is skinned
Island Onion Salad
1 tbsp vegetable oil
1/2 tsp soy sauce
2 tbsp fresh lime juice
4 tsp mirin or sweet sherry
Coarse salt and freshly cracked black pepper
2 carrots cut into thin matchsticks
1 English cucumber peeled, seeded and cut into thin matchsticks
1 Vidalia or sweet onion, sliced paper thin
1/2 tsp chopped fresh thyme
How it’s done
Macadamia Nut Crusted Fish
Preheat oven to 400 degrees F.
Combine the panko, butter, macadamia nuts, cilantro, thyme and paprika and blend well.
Season the fish steaks with salt and pepper.
Coat one side of the fish with the panko mixture.
Press the fish into panko mixture so the crust adheres to the fish.
With crust side up, bake the fish on a small baking sheet, about 6 to 8 minutes and then broil for 1 to 2 minutes or until the crust is golden brown.
Serve with the Island Onion Salad.
Island Onion Salad
In a medium bowl, whisk vegetable oil, soy sauce, lime juice and mirin.
Season with salt and pepper the add the carrots, cucumber, onion and thyme and toss to combine.
Serve with Macadamia Nut Crusted Fish
Grilled Calamari with fresh Oregano and Lemon
What a great dish to feature as a first course or a light summer meal over of tossed salad and a glass of wine
Believe me you will discover the wonders of squid without the fryer oil
Serves 4
Ingredients
2 lb large cleaned squid with tentacles
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
2 lemons, each cut into 4 wedges
How its done
Cleaning the squid is a love and a job for any Metro fish monger so please let us help you. Or by all means get your dirty squid on and clean, skin and de-beak the squid you nutty chef.
Next mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with high hot charcoal (high heat for gas). Toss calamari with 1/4 cup dressing in a large bowl and marinate no more than 20 minutes. Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill calamari bodies on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 5 to 6 minutes total. When grilling the tentacles you will drape them across the grill so as not to fall through the grill grates( total grilling time about 4 min) Transfer squid to cutting board and cut into rings about a ½ thick. Plate grilled calamari with lemons as grilled
Wednesday, July 8, 2009
To all of our beloved clients and friends and I hope you all had a glorious July 4th weekend & still have most of your fingers to prove it
While cruising the produce isle yesterday for something a tad sexier that apples and oranges I spotted them, round luscious and within my reach, ripe Mangos. Yes I know you can get Mangos all year around but from May to September these gems can ameliorate a common meal to the status of a bona fide summer memory. Kinda like when Meatloaf released ‘Bat out of Hell’ in ‘77. I digress…I hope you enjoy today’s recipes featuring Opah(Moonfish) and Catfish
From the North: Skate, Monkfish, Halibut, and Tilefish, Wolfish
From the South: Grouper, Red Snapper, Mahi-Mahi
From the Pacific-Northwest: Ivory King Salmon, Copper River Sockeye, Peale Passage Oysters
From the Waters of the World: New Zealand Opah(Moonfish), Branzini, Durato
From the Sustainable Seafood Sources of the World: Icelandic Artic Char, Catfish, Tilapia, and Hamachi
Grilled Opah (Moon Fish) with Mango Salsa
Serves 4
Ingredients
Opah:
1 lime, juiced
4-8 ounce Opah fillets about 1 in thick you can also use Swordfish, Mahi, or Grouper
A drizzle extra-virgin olive oil
Salt and pepper
Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno pepper seeded and finely chopped ( if you like it hot leave the seeds in)
1 inch fresh ginger root, grated or minced
1/4 seedless (English) cucumber, peeled and chopped
4 Tablespoons fresh chopped chives or scallions green only
1 lime, juiced
How it’s Done
Preheat grill pan or gas grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season fish with salt and pepper. Cook fish 5-6 minutes on each side on hot grill.
For salsa combine all ingredients in a bowl and test repeatedly with some tortilla chips. Please refrain from finishing the bowl…take it from personal experience it’s quite embarrassing
Pan Fried Catfish with Mango Mint and Pepper Salsa
What’s great about this dish is that it allows Catfish to get out of the culinary jail that only allows it to talk to southern cooking techniques. There are thousands of species of Catfish world wide. It’s time to give this whiskered delight its’ international appreciation.
Serves 4
Ingredients
For the Catfish and spinach
6 tbsp olive oil
4 8 oz catfish fillets
4 tbsp plain flour
salt and freshly ground black pepper
1 bag fresh spinach
2 oz unsalted butter
For the salsa
1 large ripe fresh mango peeled and chopped
1 small red onion, finely chopped
1 sweet red pepper, finely chopped
2 limes, juice only
6 tbsp fresh mint, chopped
To serve
olive oil and balsamic vinegar, for drizzling
How it’s done
1.For the Catfish and spinach, heat half of the oil in a pan, season fish with salt and pepper then dust the fish with the flour and fry, skin-side down, for 3-4 minutes. Turn the fish over, and continue to cook for a further 3-4 minutes (transfer fish to warm platter)
2. Heat the remaining oil in a separate pan and fry the spinach for 1-2 minutes, or until it begins to wilt. Melt the butter into the spinach at the end of the cooking time. Season, to taste, with salt and freshly ground black pepper.
3. For the salsa, place all of the salsa ingredients into a bowl and mix well.
4. To serve, spoon the spinach onto a serving plate and place the Catfish on top. Spoon the salsa alongside. Finish the dish with a drizzle of balsamic vinegar and olive oil over the top.
From the North: Skate, Monkfish, Halibut, and Tilefish, Wolfish
From the South: Grouper, Red Snapper, Mahi-Mahi
From the Pacific-Northwest: Ivory King Salmon, Copper River Sockeye, Peale Passage Oysters
From the Waters of the World: New Zealand Opah(Moonfish), Branzini, Durato
From the Sustainable Seafood Sources of the World: Icelandic Artic Char, Catfish, Tilapia, and Hamachi
Grilled Opah (Moon Fish) with Mango Salsa
Serves 4
Ingredients
Opah:
1 lime, juiced
4-8 ounce Opah fillets about 1 in thick you can also use Swordfish, Mahi, or Grouper
A drizzle extra-virgin olive oil
Salt and pepper
Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno pepper seeded and finely chopped ( if you like it hot leave the seeds in)
1 inch fresh ginger root, grated or minced
1/4 seedless (English) cucumber, peeled and chopped
4 Tablespoons fresh chopped chives or scallions green only
1 lime, juiced
How it’s Done
Preheat grill pan or gas grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season fish with salt and pepper. Cook fish 5-6 minutes on each side on hot grill.
For salsa combine all ingredients in a bowl and test repeatedly with some tortilla chips. Please refrain from finishing the bowl…take it from personal experience it’s quite embarrassing
Pan Fried Catfish with Mango Mint and Pepper Salsa
What’s great about this dish is that it allows Catfish to get out of the culinary jail that only allows it to talk to southern cooking techniques. There are thousands of species of Catfish world wide. It’s time to give this whiskered delight its’ international appreciation.
Serves 4
Ingredients
For the Catfish and spinach
6 tbsp olive oil
4 8 oz catfish fillets
4 tbsp plain flour
salt and freshly ground black pepper
1 bag fresh spinach
2 oz unsalted butter
For the salsa
1 large ripe fresh mango peeled and chopped
1 small red onion, finely chopped
1 sweet red pepper, finely chopped
2 limes, juice only
6 tbsp fresh mint, chopped
To serve
olive oil and balsamic vinegar, for drizzling
How it’s done
1.For the Catfish and spinach, heat half of the oil in a pan, season fish with salt and pepper then dust the fish with the flour and fry, skin-side down, for 3-4 minutes. Turn the fish over, and continue to cook for a further 3-4 minutes (transfer fish to warm platter)
2. Heat the remaining oil in a separate pan and fry the spinach for 1-2 minutes, or until it begins to wilt. Melt the butter into the spinach at the end of the cooking time. Season, to taste, with salt and freshly ground black pepper.
3. For the salsa, place all of the salsa ingredients into a bowl and mix well.
4. To serve, spoon the spinach onto a serving plate and place the Catfish on top. Spoon the salsa alongside. Finish the dish with a drizzle of balsamic vinegar and olive oil over the top.
Saturday, July 4, 2009
Good morning to all of our beloved friends and clients and may wish you all the very best as you celebrate Independence Day!
It is will a swell of patriotism that I very gingerly squeeze into my authentic George Washington costume. And quite frankly you begin to have a renewed sense of how hard it must have been to declare independence against the tyranny of Great Britain and somehow still try to look cool in a powder wig and short pants. As I carefully deliberate the final look in the mirror I can’t help but think that I might rock this outfit at a few BBQs this summer.
This weekends hours of operation. Fri July 3rd 10:00-6:30 pm Sat July 4th 10:00-2:00pm Sun July 5th 11:00-4:00pm
If we don’t have it this weekend in our store I truly believe it doesn’t swim. I hope you enjoy today’s recipes
From the North: Cobia (lemon fish) great for grilling, Wolfish mild firm, Bluefish, Golden Tilefish, Nova Scotia Halibut, Swordfish
From the South: Soft Shell Crabs, Hard Shell Crabs (Saturday AND Sunday please call to reserve) Red Grouper, Mahi Mahi, American Red Snapper(See Recipe Below)
From the Waters of the World: Sardines from Greece , Branzini and Durato Great for whole fish on the grill
From the Pacific North West: Copper River Sockeye Salmon, Troll King Salmon From the Open Ocean, and Ivory Salmon all of these selections are Wild
From Sustainable Seafood Sources: Hamachi (Yellow tail), Artic Char, Cockles
Grilled Snapper with Fennel and Parsley Sauce
Serves 4
Ingredients:
4 x 6 oz pieces Snapper, skin on This recipe quite frankly can be used with just about any firm white fillet Grouper, Halibut, Monkfish, Wolf fish
2 tbsp olive oil
1 1/2 tbsp chopped fresh parsley
1 1/2 tbsp chopped fresh thyme
1 1/2 tbsp chopped fresh cilantro
zest of two lemon
salt and pepper, to taste
Parsley Sauce
3 green onion, chopped
1 clove garlic, minced
1/4 cup olive oil
2 tbsp white wine vinegar
Juice from half a lemon
Grated zest of one lemon
12 capers
1/4 cup chopped parsley
freshly cracked black pepper
1/2 tsp coarse salt
1/2 head fennel, cut into ½ in slices brushed with olive oil and grilled ahead of time about 3 min per side
Chop roughly and put aside.
How it’s done
Grilled Snapper
Preheat grill on high.
Mix herbs, olive oil and lemon zest together in a bowl.
Rub mixture over Snapper. Season with salt and pepper. Allow fish to marinate for about 20 to 30 minutes
Cook Snapper for 3 to 4 minutes per side or until cooked through. Serve with Parsley Sauce
Parsley Sauce
For parsley Sauce add all ingredients except fennel in a medium bowl. Stir well.
Remove 1/3 of mixture and pulse several times in a food processor.
Add back to diced ingredients. Adjust the seasoning.
Add the chopped, grilled fennel. Refrigerate sauce until ready to use.
Note- this type of sauce is also called a persillade. So don’t be afraid to flex your culinary know how in front of your know it all friends. Also, if they give you any guff please feel free to give me their name and addresses and I would gladly pan sear their hands in your good name.
Grilled Lime Swordfish
Serves 4
Ingredients:
4 each 6 to 8 oz Swordfish, Halibut, Salmon, Grouper or Tuna steaks
2 tbsp extra virgin olive oil
2 tbsp lime juice, fresh
Coarse salt and pepper, to taste
Olive oil, for grill
Lemon Lime Mayonnaise
1/2 cup mayonnaise
1 tbsp lemon juice, fresh
1 tsp lemon zest
1 tbsp lime juice
1 tsp lime zest
Coarse salt and pepper, to taste
How it’s done
Swordfish
In a glass bowl combine 2 tbsp of olive oil, lime juice, salt and pepper. Add swordfish and toss until well coated. Refrigerate until marinade is soaked in, about 15 to 20 minutes.
Heat gas grill to medium high heat or if you’re rained in you can prepare your grill pan on the stove. Right before you put the fish on the grill brush or rub hot grill grates with olive oil. Place the swordfish on the grill. The fish should take about 4 to 5 min per side. If the fish looks translucent leave on the grill until it appears opaque. Once cooked, take off the heat and serve with lemon lime mayonnaise.
Lemon Lime Mayonnaise
In a small bowl combine mayonnaise, lemon and lime juice, lemon and lime zest and salt and pepper and mix well until blended. Refrigerate until needed. Makes ½ cup lemon lime mayonnaise.
This weekends hours of operation. Fri July 3rd 10:00-6:30 pm Sat July 4th 10:00-2:00pm Sun July 5th 11:00-4:00pm
If we don’t have it this weekend in our store I truly believe it doesn’t swim. I hope you enjoy today’s recipes
From the North: Cobia (lemon fish) great for grilling, Wolfish mild firm, Bluefish, Golden Tilefish, Nova Scotia Halibut, Swordfish
From the South: Soft Shell Crabs, Hard Shell Crabs (Saturday AND Sunday please call to reserve) Red Grouper, Mahi Mahi, American Red Snapper(See Recipe Below)
From the Waters of the World: Sardines from Greece , Branzini and Durato Great for whole fish on the grill
From the Pacific North West: Copper River Sockeye Salmon, Troll King Salmon From the Open Ocean, and Ivory Salmon all of these selections are Wild
From Sustainable Seafood Sources: Hamachi (Yellow tail), Artic Char, Cockles
Grilled Snapper with Fennel and Parsley Sauce
Serves 4
Ingredients:
4 x 6 oz pieces Snapper, skin on This recipe quite frankly can be used with just about any firm white fillet Grouper, Halibut, Monkfish, Wolf fish
2 tbsp olive oil
1 1/2 tbsp chopped fresh parsley
1 1/2 tbsp chopped fresh thyme
1 1/2 tbsp chopped fresh cilantro
zest of two lemon
salt and pepper, to taste
Parsley Sauce
3 green onion, chopped
1 clove garlic, minced
1/4 cup olive oil
2 tbsp white wine vinegar
Juice from half a lemon
Grated zest of one lemon
12 capers
1/4 cup chopped parsley
freshly cracked black pepper
1/2 tsp coarse salt
1/2 head fennel, cut into ½ in slices brushed with olive oil and grilled ahead of time about 3 min per side
Chop roughly and put aside.
How it’s done
Grilled Snapper
Preheat grill on high.
Mix herbs, olive oil and lemon zest together in a bowl.
Rub mixture over Snapper. Season with salt and pepper. Allow fish to marinate for about 20 to 30 minutes
Cook Snapper for 3 to 4 minutes per side or until cooked through. Serve with Parsley Sauce
Parsley Sauce
For parsley Sauce add all ingredients except fennel in a medium bowl. Stir well.
Remove 1/3 of mixture and pulse several times in a food processor.
Add back to diced ingredients. Adjust the seasoning.
Add the chopped, grilled fennel. Refrigerate sauce until ready to use.
Note- this type of sauce is also called a persillade. So don’t be afraid to flex your culinary know how in front of your know it all friends. Also, if they give you any guff please feel free to give me their name and addresses and I would gladly pan sear their hands in your good name.
Grilled Lime Swordfish
Serves 4
Ingredients:
4 each 6 to 8 oz Swordfish, Halibut, Salmon, Grouper or Tuna steaks
2 tbsp extra virgin olive oil
2 tbsp lime juice, fresh
Coarse salt and pepper, to taste
Olive oil, for grill
Lemon Lime Mayonnaise
1/2 cup mayonnaise
1 tbsp lemon juice, fresh
1 tsp lemon zest
1 tbsp lime juice
1 tsp lime zest
Coarse salt and pepper, to taste
How it’s done
Swordfish
In a glass bowl combine 2 tbsp of olive oil, lime juice, salt and pepper. Add swordfish and toss until well coated. Refrigerate until marinade is soaked in, about 15 to 20 minutes.
Heat gas grill to medium high heat or if you’re rained in you can prepare your grill pan on the stove. Right before you put the fish on the grill brush or rub hot grill grates with olive oil. Place the swordfish on the grill. The fish should take about 4 to 5 min per side. If the fish looks translucent leave on the grill until it appears opaque. Once cooked, take off the heat and serve with lemon lime mayonnaise.
Lemon Lime Mayonnaise
In a small bowl combine mayonnaise, lemon and lime juice, lemon and lime zest and salt and pepper and mix well until blended. Refrigerate until needed. Makes ½ cup lemon lime mayonnaise.
Thursday, July 2, 2009
Good morning to all of our beloved friends and clients!
July 1, 2009
As your humble servant of Atlantis’s treasures I implore you to take the intellectual high road and not sink to the lowest common denominator of today’s drone class.
And although many of you already find solace in the intricate web of classical music or the poignant poetry of long gone masters might I suggest a large buttered popcorn and Transformers 2…those Cybertron Autobots just rock my world. And it is with scholarly diligence the fisherman of the world, have transformed laborious pursuits and nautical intelligence into but another feast for our tables. Thank you again for allowing us to share our passions with you.
From the North: New Bedford Grey Sole, Local Golden Tile Fish (See Recipe below), Monkfish Fillet, Dry Day boat Sea Scallops from off the coast of Cape May .
From the Pacific
From the South :
From Sustainable Waters of the World: Artic Char, Costa Rican Tilapia, always store cut.
The second recipe today Fish Tacos can be used with just about any fish you like
Tilefish Caesar Salad
Serves 4
Ingredients
21b Tilefish, Grouper or Snapper or even Salmon
1 head of Romaine Lettuce torn for a salad
oil, for frying
2 tbsp flour
8oz garden peas (fresh or frozen)
salt and freshly ground black pepper
grated parmesan, to serve
For the sauce:
14oz crème frâche you can buy the Crème frâche or with a little time you can make it yourself and you can serve up some severe bragging rights
2 tsp whole grain mustard
2 lemons, juice only
2 small garlic clove, crushed
a handful of basil, shredded (reserve some for the garnish)
How it’s done
Bring a medium saucepan of salted water to a boil and preheat a frying pan.
Mix all the sauce ingredients together well in a blender. Check for seasoning.. Cook the peas in the boiling water.
Season the flour and dip the fish fillet in it.
Heat the oil in the frying pan and fry the fish fillets on a high heat until browned on both sides.
Turn off the heat and allow to rest for 5 minutes.
Break the Tilefish up into large chunks.
Place the lettuce on a plate; place the grouper and peas on top and drizzle over the sauce and garnish with the parmesan and basil.
Crème frâche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Learn how to make homemade crème frâche. Plan ahead as this will take some time.
How it’s done
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.
Tips: Use as a thickener for soups or sauces.
Fish Tacos
This particular recipe calls for frying the fish in a batter which is fantastic but you can grill your fish or even use leftovers from the night before. As far as the accruements go, I’ve made some suggestions but it’s your piñata so hit it as hard as you want.
Ingredients
1 ½ lb of any fish fillet or fish steak you like.
8 flour tortillas
4 cups of shredded lettuce either romaine or iceberg
1 cup sour cream
salt and freshly ground black pepper
sunflower or canola oil for deep-frying
Flour for dredging fish seasoned with salt and pepper
For the batter:
8oz plain flour
2 eggs
7fl oz water
For the salsa:
1 medium red onion, finely chopped
5 tomatoes, skinned, seeded and finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tsp sugar
1 lime, juice only
4tbsp chopped fresh coriander
How it’s done
First make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.
Cut the fish fillets crossways into strips 1 inch wide and season with plenty of salt and pepper.
For the batter, put the flour, eggs, water and a pinch of salt into a large mixing bowl and whisk until smooth
pour the sunflower oil into a pan until it is about one-third full and heat to 375F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute.
Warm the tortillas in a low oven or in a nonstick pan or even on the grill
dredge fish strips into seasoned flour making sure to shake off all excess flour (this step is done to make sure the fish is totally dry before you dip it into the batter) Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on paper towel.
To serve, put some lettuce down the centre of each tortilla, top with the fried fish, then spoon over some salsa and soured cream. Fold in the sides, roll up as tightly as you can and serve while wearing nothing but a sombrero or maybe fully clothed and with a
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