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.