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
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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