April Fool's got by me this year. I am disappointed because I have played some pretty fabulous April Fool's pranks in years past. Like the time I had everyone convinced that, because of labeling lawsuits against retailers for selling fish like basa as grouper, I was going to change all the signs in my markets to scientific names instead of common names. I gave a whole list of items I asked my customers to memorize so that they would be more accurately informed about what they were buying. Many many people fell for that one.
I search all year long for my April Fool's prank and this year I had a good one. I guess I will save it for next year. Beware.
Fin Mail
John Weitzel, a loyal supporter of the Catch, posted this meal on our Facebook page.
Halibut cooked in brown butter and thyme and Old Bay seasoning
served with roasted garlic cauliflower rice and asparagus
Salmon for Kids
I spent last week in Clearwater and St. Petersburg, FL enjoying spring break and getting some much needed rest. St. Petersburg is a beautiful city with more culture, nightlife and cool things to do than you can imagine. Since we were traveling with one of the grandchildren, we checked out an amazing children's museum in St. Pete called Great Explorations.
I can't remember why, but while I was there I picked up a copy of the "Memory Monday Recipe" which, if I can remember correctly, sounded like something I could certainly use.
Grilled Salmon with Blueberry-Horseradish Glaze
Serves 4
4 (6 oz.) salmon portions
Sea salt
1 t. black pepper
1/2 t. cinnamon
1/4 c. organic blueberries (or raspberries)
1 T horseradish (or to taste)
1/2 t. red wine vinegar
Directions:
Heat grill or broiler.
In small bowl, combine salt, pepper, cinnamon, berries, horseradish and vinegar. Mix well.
When ready to cook, lightly oil grill rack. Cook salmon 10 minutes until desired doneness. During the last three minutes of cooking, baste with berry mix. Serve with any remaining berry mix on the side.
This is a kid friendly recipe flavor-wise but, for some reason that I can't remember, all of us can use some brain health encouragment.
Why is this healthy for my brain?
Salmon - rich in omega-3 fatty acid, DHA, which is vital for brain functioning and a healthy nervous system
Black pepper - Studies have shown that piperine, the primary component in black pepper, can help improve brain function and lower depression symptoms.
Cinnamon - a good source of manganese, a powerful antioxidant that is crucial for brain and body health.
Blueberries - Berries are rich in a collection of flavonoids called anythocyanidins, which have antioxidants and anti-inflammatory properties.
Horseradish - Horseradish boosts the immune system, helps curb high blood pressure and helps remove toxins from the body.
Red wine vinegar - Because red wine vinegar contains resveratrol, it is able to counteract inflammation and help thwart conditions which involve high degrees of inflammatory compounds.
Source: www.bebrainfit.com
Now what was I saying?
Easter Brunch
Easter is our spring holiday and while pollen might still be an unwelcome guest at your house, it is still a great reason to gather up friends and family for a special meal. Try this for a delicious, delicate, decadent dinner.
Sauteed Chilean Sea Bass
Ingredients:1 cup all purpose flour, seasoned with salt and pepper
6 Chilean sea bass portions
4 tablespoons butter/olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers
- Preheat oven to 200 degrees.
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess.
- Heat a large nonstick skillet over med. heat 3-4 min. Add butter/olive oil combination. Add the fish without crowding.
- Increase heat to high and sauté, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 min. Turn and brown the other side.
- Remove fish to a plate and keep warm in the oven. Repeat with other fillets.
- Deglaze pan with white wine. Cook, stirring over high heat until reduced by about 1/3. Stir in remaining butter and capers.
- Plate fish and drizzle sauce around each fillet.
Order Ahead for A Special Easter Meal
We've been working hard to perfect a special meal for you to pre-order for your Easter dinner, Stuffed Salmon! We do almost all of the work for you. We take a whole Verlasso salmon, remove the head, tail and bones and stuff it with a delicious veggie filling. It comes to you in a foil package that you pop in the oven for 45 minutes to bake/poach. When it's done, you simply pull the skin off and serve either as a buffet item at room temperature or hot as a main course.
Do you need sides too? We are making a Shrimp and Cucmber Salad and a Lemon Orzo for you to round out your meal.
$30.00/lb salmon only
$48.00 for 1 lb. salmon plus sides for 2 people
Call the stores to get your order in now! All orders need to be in by Thursday, April 18th.
Easter Hours
None. We are closed on Easter so pick up your Easter meals on Saturday!
Specials This Week
Pacific halibut - 6 oz. portions - $11.99 each
Yellowfin tuna - 6 oz. portions - $9.99 each
Catch to Go
This week through Sunday is Parmesan Crusted Salmon with Asparagus, A Zesty Tomato Sauce and Jasmine Rice.
Next week starting Monday
Dry Rubbed Salmon with Mashed Potatoes and Oven Roasted Brussel Sprouts
And Finally
Do you think it is difficult for a mother and daughter to work together? One way Sara Waterman and I manage it is with humor. The following is a text where she is trying to get me to pick up office supplies on my way to her store.
If you were a fishmonger you would understand the need for Scotch tape and scotch liquor.
Here's one more recipe for you.
Good Weekend
Serves One
Ingredients:
Rest
Read - (email me for book recommendations)
Family and/or pets
Good food - preferably seafood
Directions:
Combine ingredients and enjoy! (There isn't a thing wrong with food stained books. I have many.)
Blessings,
Kathleen
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