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Recipe of the Week from Our Seafood Department... Light & Lemony Scallops Combine scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours.

Remove the scallops from the marinade, put the marinade aside, and broil the scallops 3 inches from the heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the corn starch in water.

Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping. Serves 3.

1 ½ lbs. Sea Scallops 3 tbsp. Dry Sherry 3 tbsp.

Teriyaki Sauce juice & zest of one Lemon 1 tsp. Cornstarch 1 tbsp. Water Recipe of the Week from Our Seafood Department...

Balsamic Glazed Salmon Fillet 6 (5 oz.) Salmon Fillets 1/3 cup Balsamic Vinegar 4 cloves of Garlic, minced 4 tsp. Dijon Mustard 1 tbsp. White Wine Salt & Pepper to taste 1 tbsp.

Honey 1 tbsp. chopped Fresh Oregano 1. Preheat oven to 400° F.

Line a baking sheet with aluminum foil and spray with non-stick cooking spray. 3. Arrange salmon fillets on foil-lined baking sheet.

Brush with balsamic glaze and sprinkle with oregano. 4. Bake in ... more. less.

preheated oven for 10-14 minutes or until flesh flakes easily with fork. Brush fillets with remaining glaze and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. 2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes or until slightly thickened. Serves 6 Recipe of the Week from Our Seafood Department... Tomato & Basil Flounder Olive Oil for sauteing ½ Onion, chopped 3 Cloves Garlic, chopped 1 Red Bell Pepper, cut in strips 1 Green Bell Pepper, cut in strips 6 Plum Tomatoes, diced 1/4 cup Water 2 tbsp. Dry Oregano 2-3 Big Leaves Fresh Basil 12 Asparagus Stalks 4 (1/4 lb.) medium Flounder Fillets Garlic Powder Chopped Parsley, for garnish Salt & Freshly Ground Black Pepper Coat a large saute pan with oil. Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Add tomatoes and 1/4 cup water. Season with salt and pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes. Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets. When fish becomes a milky white, they are done. Garnish with parsley. Serves 2 Recipe of the Week from Our Seafood Department... Easy Cod Fillets with Vegetables 6 (8oz.) Cod Fillets Salt & Pepper to taste 4 Roma (plum) Tomatoes, thinly sliced 1 Red Bell Pepper, thinly sliced 1 Yellow Bell Pepper, thinly sliced 1 small Onion, thinly sliced 5 tbsp. Capers 8 tbsp. chopped Fresh Parsley 6 tbsp. Fresh Lemon Juice 6 tbsp. Extra Virgin Olive Oil Preheat oven to 400° F. Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, red and yellow peppers between the 6 pieces of fish, and place on top of the fillet. Sprinkle evenly with capers and parsley. Then drizzle each fillet with 1 tbsp. of olive oil and 1 tbsp. of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet to provide heat circulation. Bake in preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person. Serves 6 Recipe of the Week from Our Seafood Department... 1 Scallion minced 2 tbsp. reduced sodium Soy Sauce 1 tbsp. Rice Vinegar 1 tbsp. Honey 1 tsp. minced Fresh Ginger 1 lb. Salmon Fillet, skinned & cut into 4 portions 1 tsp. toasted Sesame Seeds Wisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place the salmon in a sealable plastic bag, add 3 tbsp. of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade) Broil the salmon 4to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Serves 4 Recipe of the Week from Our Seafood Department... 11/2 lbs. Cod 1 cup Salsa 1 cup Shredded Sharp Cheddar Cheese ½ cup coarsely crushed Corn Chips 1 Avocado, peeled, pitted & sliced 1/4 cup Sour Cream Preheat oven to 400° F. Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle evenly with shredded cheese. Top with crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with fork. Serve topped with sliced avocado and sour cream. Serves 3 Recipe of the Week from Our Seafood Department... 1 tbsp. grated Lemon Peel 1/3 cup Lemon Juice 1/4 cup Dry White Wine 3 tbsp. Safflower Oil 2 tbsp. Lite Soy Sauce Combine marinade ingredients, add fish, cover and let marinate at least 1 hour. Remove fish from marinade. Pour marinade into small saucepan over high heat. Bring to a boil and remove from heat. Grill the fish, brushing marinade over as it cooks. Spoon remaining marinade over cooked fish Serves 4 Marinade: 1/4 tsp. Black Pepper 1/4 cup chopped Green Onion 1 tbsp. minced Fresh Ginger 2 cloves Garlic, minced 2 lbs. Swordfish Steak, or any firm fleshed fish will work. Recipe of the Week from Our Seafood Department... 1 whole Dorade, about 2 1/4 lbs., scaled & gutted 4 ripe Tomatoes, thickly sliced 1 large Onion, sliced into rings 2 cloves Garlic, finely sliced 12 Black Olives Preheat oven to 400°F. Wash the whole fish and pat dry. Heat a little oil in a heavy pan and gently fry the onion with the garlic until soft, but not brown. Lightly oil a shallow baking dish, spread half the softened onion, garlic and tomato slices onto the dish. Put the whole fish on top and surround with black olives. Season generously with freshly ground black pepper. Sprinkle with lemon juice, cover with the remaining tomatoes and softened onion & garlic, season again with pepper and sprinkle with chopped parsley. Drizzle a little olive oil over the dish, cover loosely with foil and bake in the oven for about 20 minutes. Remove the foil and return to the oven for a final 10-15 minutes. Olive Oil Freshly Ground Black Pepper Juice of ½ Lemon 2 tbsp. Parsley, finely chopped Serves 4 Recipe of the Week from Our Seafood Department... 2 lbs. Monkfish, skinless, boneless fillets 2 medium Tomatoes, sliced thin 2 tbsp. Butter or Margerine 2 tbsp. Olive Oil Several Parsley Sprigs, fresh Preheat oven to 350°F. Melt the butter in a medium pan. Add olive oil and parsley to melted butter. Brown garlic in butter mixture. Stir in bread crumbs and set aside. Place a layer of thinly sliced tomatoes in baking dish. Place monkfish on tomatoes and cover with bread crumb mixture. Bake for 25 minutes. 2 cloves Garlic, chopped fine 2 cups seasoned Bread Crumbs Serves 4 Recipe of the Week from Our Seafood Department... 1 tbsp. Extra Virgin Olive Oil 1 large Shallot, minced 6 medium Scallions, green parts only, thinly sliced crosswise ½ Jalapeno, seeded & minced In a large pot, heat oil. Add the shallot and cook over moderately high heat until golden brown, about 5 minutes. Add the scallion greens, jalapeno and wine and bring to a boil. Sprinkle with cracked pepper and add the cockles. Cover and cook over high heat, shaking the saucepan a few times, until all of the cockles have opened, about 4 minutes. Place a slice of toast in each bowl. Stir the parsley into the cockles and transfer to the bowls. Pour the broth over the cockles and serve right away. ½ cup dry White Wine Freshly Cracked Black Pepper 2 ½ lbs. Cockles, scrubbed & rinsed 4 slices toasted Baguette 2 tbsp. chopped Parsley Serves 4 Recipe of the Week from Our Seafood Department... 2 (12 inch) untreated Cedar Planks 1/4 cup Pineapple Juice 1/3 cup Soy Sauce 2 tbsp. White Vinegar 2 tbsp. Lemon Juice 1 tbsp. Olive Oil 3/4 cup Honey 1/4 cup packed Brown Sugar 1. 2. 3. 4. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce to medium-low, stir in sugar, 1 tsp. black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside. Preheat the outside grill for medium heat. Place the planks on the grate. They are ready to cook when they start to smoke and crackle just a bit. Season the salmon with a light sprinkling of salt & pepper. Place the fillets on the smoking cedar planks, close the lid of the grill and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque. 1 tsp. ground Black Pepper ½ tsp. Cayenne Pepper ½ tsp. Paprika 1/4 tsp. Garlic Powder 6 (6 ounce) skinless, boneless Salmon Fillets 1 pinch Salt & Pepper to taste Serves 6 Recipe of the Week from Our Seafood Department... Chili-Rubbed Tilapia with Asparagus and Lemon 2 lbs. Asparagus, tough ends trimmed, cut into 1 inch pieces. 2 tbsp. Chili Powder ½ tsp. Garlic Powder ½ tsp. Salt, divided 1 lb. Tilapia Fillets 2 tbsp. Extra Virgin Olive Oil 3 tbsp. Lemon Juice Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in pan, cover and steam until tender & crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serves 4 Recipe of the Week from Our Seafood Department... Spicy Seared Scallops 2 lbs. large Sea Scallops, about 18-20 2 tsp. Cajun Seasoning 2 tsp. Olive Oil ½ tsp. Salt dash freshly ground Pepper In a food storage bag, gently toss scallops with the Cajun seasoning, 2 tsp. olive oil, salt & pepper. Refrigerate for 1 hour. Heat 1 tbsp. olive oil and 2 tsp. of butter in large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned. Serve as with rice and steamed vegetables for a delicious meal. Serves 4 1 tbsp. Olive Oil 2 tsp. Unsalted Butter Recipe of the Week from Our Seafood Department... Fillet of Flounder Stuffed with Crabmeat 1 ½ lbs. flounder fillets (4 lg. pcs.) 1 cup crabmeat 1 ½ tsp. chopped green pepper 1 ½ tsp. chopped pimiento 1/4 tsp. dry mustard 1/4 tsp. worchestershire sauce 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. Old Bay seasoning dash ground cayenne, optional 4 saltine crackers, crushed 1 egg, separated 6 tbsp. mayonnaise 1 tbsp. chopped parsley 1/4 cup butter, melted 1/4 tsp. paprika Rinse and dry the flounder. To crabmeat add green pepper, pimiento, mustard, worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl combine egg white and 1 tbsp. of the mayonnaise. Add the crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow baking pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400° F for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of stuffed fillets and sprinkle with paprika. Bake at 450° F for 6 more minutes. Serves 4 Recipe of the Week from Our Seafood Department... Mediterranean Stuffed Swordfish 2 (8oz.) Swordfish Steaks (about 2 d thick) 1 tbsp. Olive Oil 1 tbsp. Fresh Lemon Juice 3-4 cups Fresh Spinach (rinsed, dried & torn) 2 tsp. Olive Oil 2 Cloves Garlic minced ½ cup Crumbled Feta 1. Preheat an outdoor grill for high heat, and lightly oil grate. 2. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tbsp. olive oil and lemon juice; brush over both sides of fish and set aside. 3. In a small skillet, heat 2 tsp. olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach. 4. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through. Spicy Steamed Mussels 2 lbs. Mussels, washed & beards removed 4 tbsp. Vegetable Oil 1 large Onion, diced 4 cloves Garlic, minced 1 (2 inch piece) Ginger, minced 2 Serrano Chili Peppers, seeded & diced 1 tsp. Curry Powder 2 tsp. Ground Coriander ½ cup White Wine cup Water 3 tbsp. Heavy Cream Freshly Ground Black Pepper ½ bunch Fresh Cilantro, chopped 3 Scallions, sliced 1 Lime, zested & juiced 1/4 Recipe of the Week from Our Seafood Department... Heat a large Dutch oven over medium heat and add the vegetable oil. When hot, add the onions, garlic, and ginger. Saute until translucent, but not brown, about 5 minutes. Add chilis, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil. Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened. Remove mussels from heat and discard any that are not open. Place the mussels on a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour liquid over the top of mussels. Tilapia with Buttery Crumb Topping 4-6 Tilapia Fillets Salt & Pepper 1 cup Soft Fresh Bread Crumbs 3 tbsp. Melted Butter ½ tsp. Dried Leaf Basil Recipe of the Week from Our Seafood Department... Heat oven to 400°. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan and sprinkle with salt & pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets. Bake the fish fillets for 15 to 18 minutes, or until the fish is cooked through. Broil for 2 to 3 minutes to brown topping. Fish will flake easily with fork when done. Serves 4 Pretzel Crusted Cod with Apricot Dijon Sauce 1/3 cup lite salad dressing 1 tsp. seasoned salt 4 oz. small twist pretzels 4 (4 oz.) cod fillets 2 tbsp. canola oil 2/3 cup Smuckers Apricot Low Sugar Preserves 1 tbsp. Dijon mustard 4 tsp. fat-free half & half 2 tbsp. minced flat-leaf parsley Recipe of the Week from Our Seafood Department... Combine salad dressing and seasoned salt in a small bowl. Crush pretzels until finely crushed, leaving some small pieces; this makes about 1 cup. Place in shallow dish. Spread each side of fish with salad dressing mixture; coat with crushed pretzels; Heat 2 tbsp. oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temp. reaches 145°F) adding additional oil if necessary. Keep fish warm. Whisk apricot preserves, dijon mustard and half & half together in small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve over fish. Garnish with chopped parsley. Serves 4 Balsamic & Rosemary Grilled Salmon 4 (8 oz.) Salmon Fillets sea salt to taste 1 tbsp. Balsamic Vinegar 3 tbsp. Olive Oil 1/4 cup Lemon Juice 1 clove Garlic, minced 1 sprig Fresh Rosemary, minced Recipe of the Week from Our Seafood Department... Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side. Serves 4 Crab Stuffed Flounder 2 ½-3 lbs. Flounder Fillet 1 cup Crabmeat, drained, flaked & cartilage removed 1 tbsp. finely chopped Green Bell Peppers 1/4 tsp. ground Dry Mustard 1/4 tsp. Salt ground Pepper to taste 3 crushed Saltine Crackers 1 Egg White 1 tbsp. Mayonnaise 1/4 cup Butter, melted 1 Egg Yolk 5 tbsp. Mayonnaise ½ tsp. Paprika 1 tbsp. Dried Parsley Recipe of the Week from Our Seafood Department... Preheat oven to 400°F. Rinse the fillets and pat dry paper towels. Combine crab meat, green peppers, mustard powder, Worcestershire sauce, salt, white pepper and crushed saltines. Combine the egg white and 1 tbsp. mayonnaise. Stir this into the crab meat mixture. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tbsps. of mayonnaise. Remove fish from oven and spread this mixture over the stuffing. Sprinkle with paprika and parsley. Increase oven temperature to 450°F and bake until golden and bubbly, about 6 minutes. Serves 4 Spicy Seared Scallops Spicy Seared Scallops 2 lbs. large Sea Scallops 2 tsp. Cajun Seasoning 2 tsp. Olive Oil ½ tsp. Salt Dash freshly ground Pepper Recipe of the Week from Our Seafood Department... In a food storage bag, toss scallops gently with Cajun seasoning, 2 tsp. olive oil, salt & pepper. Refrigerate for about 1 hour. Heat 1 tbsp. olive oil and 2 tsp. butter in a large skillet over high heat. With tongs, arrange the scallops in the hot oil and cook for about 2-3 minutes on each side, or until nicely browned. Serves 3-4 1 tbsp. Olive Oil 2 tsp. unsalted Butter Grilled Yellowfin Tuna Grilled Yellowfin Tuna 5 lb. Tuna Fillets 1 pt. Olive Oil 3 packs Italian Seasoning ½ cup Vinegar Recipe of the Week from Our Seafood Department... Mix olive oil, vinegar, and Italian seasoning. Marinate tuna in mixture for 2 hours. Cook on covered grill to taste. Oven Fried Haddock Oven Fried Haddock 3/4 cup Milk 2 tsp. Salt 2 to 3 Haddock Fillets (approx. 2 lbs.) 3/4 cup plain Bread Crumbs, fine 1/4 cup grated Parmesan Cheese Recipe of the Week from Our Seafood Department... Preheat oven to 400º. Place oven rack near top of oven. Put milk in shallow bowl; stir in salt. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic and thyme. Dip fish pieces in milk, then in bread crumb mixture. Arrange haddock on a well greased baking dish; drizzle lightly with paprika and garnish with parsley and lemon. 1 tbsp. freshly chopped Garlic 1/4 tsp. freshly chopped Thyme 1/4 cup melted Butter "Paprika "Parsley Sprigs "Lemon Wedges Serves 4 Grilled Salmon Steak Grilled Salmon Steak 3 tbsp. dried whole Rosemary, divided 1 tbsp. rubbed Sage ½ tsp. Pepper 2 tbsp. Lime Juice 2 tbsp. Tamari (wheat free) Recipe of the Week from Our Seafood Department... Combine 1 tbsp. rosemary, sage, pepper, lime juice and Tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steak. Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tbsp. rosemary over white hot coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 (4oz.) Salmon Steaks vegetable cooking spray 1 medium Lime, thinly sliced Serves 4 Corn & Clam Chowder Corn & Clam Chowder 4 tbsp. unsalted Butter 1 Onion, diced 1 Carrot, peeled & diced 1 Celery Stalk, diced 4 husked ears of Corn Kernels 6 unpeeled Baby Red Potatoes 1 qt. Clam Juice 1 cup dry White Wine 3 ½ lb. Cockle Clams in shell 1 Italian Roma Tomato; core 1 Red Bell Pepper; take our core & seeds 1 Jalapeno Chile; stemmed 1 bunch Cilantro, leaves only juice of 1 Lime ½ tsp. freshly ground Black Pepper Salt to taste Recipe of the Week from Our Seafood Department... Melt butter in large stockpot over moderate heat. Saute onions for 10 minutes; Add carrots, celery, corn and potatoes; saute for 2 minutes longer. Pour in clam juice; Bring to a boil, reduce to a simmer and cook 30 minutes; meanwhile, bring the white wine to a boil in a large saucepan and reduce by 1/3. Add clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove cover and let clams cool in pot. When cool enough to handle, separate the meat from the shells, reserving the juice, anc chop the clams. Set aside. Reserve the cooking liquid. Add the tomatoes, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Salt to taste. Serves 6-8 Crab Soup Crab Soup 2 tbsp. Butter 1 Onion, finely chopped 1 tbsp. Flour 2 cups Fish Stock 1 cup Crabmeat, pick out shells Recipe of the Week from Our Seafood Department... Melt the butter, add the onion and brown. Blend in the flour and slowly add the stock; allow to cook until slightly thickened. Add the crabmeat, celery, parsley and seasonings. Allow to simmer for 30 minutes. Just before serving add the scalded milk. Serves 2 1/4 cup chopped Celery chopped Parsley Salt & Pepper dash Tabasco Sauce 3 cups Milk, scalded Flounder Mediterranean Flounder Mediterranean 5 Roma Tomatoes 2 tbsp. extra virgin Olive Oil ½ Spanish Onion, chopped 2 cloves Garlic, chopped 1 pinch Italian Seasoning 1/4 cup White Wine 24 Kalamata Olives, pitted and chopped 4 tbsp. Capers 1 tsp. fresh Lemon Juice 6 leaves fresh Basil, chopped 3 tbsp. freshly grated Parmesan Cheese 1 lb. Flounder Fillet 6 leaves fresh Basil, torn Recipe of the Week from Our Seafood Department... Preheat oven to 425 degrees F. Bring a saucepan of water to a boil. Plunge tomatoes into boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop and set aside. Heat olive oil in skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes and cook until tender. Mix in wine, olives, capers, lemon juice, and ½ the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes. Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork. Serves 2-3 Grilled Swordfish with Lemon, Mint & Basil Grilled Swordfish ½ cup Olive Oil 3 tsp. chopped Fresh Mint Leaves 3 tsp. fresh Lemon Juice 1 tsp. chopped Fresh Basil Leaves Recipe of the Week from Our Seafood Department... Prepare grill (med-high heat). Whisk oil, mint, lemon, basil & garlic in a bowl to blend. Season the lemon & olive oil mixture with salt & pepper to taste. Brush the swordfish with 2 tsp. of the lemon & olive oil mixture. Grill the steaks until just cooked through, 3-4 minutes per side (depending on the thickness). Transfer the steaks to plates & spoon the remaining mixture over & serve. Serves 4 1 Garlic Clove, minced Salt & Pepper 4 pcs. Swordfish, 8 oz. each Cod Fish Cakes 1 lb. cod fillets 2 medium size russett potatoes 1 cup bread crumbs 1/4 cup chopped fresh parsley 2 tbsp. freshly grated parmesan cheese 2 garlic cloves, finely chopped Recipe of the Week from Our Seafood Department... Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes, and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat in a skillet coated in oil. Serves 4-6 1 tsp. salt ½ tsp. pepper 2 eggs, lightly beanen grapeseed oil or canola oil for frying Butterfly Swordfish 4 (½ inch thick) Swordfish Steaks 1/8 tsp. Paprika 1 tbsp. Lemon Pepper Seasoning 1 tbsp. Dry White Wine 2 tbsp. Butter 1 tbsp. freshly chopped Parsley Leaves Recipe of the Week from Our Seafood Department... Rinse the swordfish with water and pat dry with paper towels. Sprinkle each steak lightly with paprika on both sides. Then sprinkle each side with lemon pepper seasoning. Let steaks sit for 20 minutes before grilling on barbecue. Combine the white wine, butter and parsley in a small bowl. Lightly baste each steak with the wine mixture. Cook swordfish for about 5 to 10 minutes on each side over hot coals or on the gas grill. They should be tender when tested with a fork. Allow fish to rest for 10 minutes before serving. Serves 4 New Orleans-style Soft Shell Crabs 1 cup melted Butter 2 tbsp. Lemon Pepper 4 tbsp. fresh Lemon Juice 1 tbsp. pure Olive Oil 2 strips Bacon, fried crisp, drained & crumbled Recipe of the Week from Our Seafood Department... In a saucepan, heat the butter over medium heat and mix in lemon pepper, lemon juice, olive oil, bacon, salt, white pepper, and worcestershire sauce. While the butter is still warm, thoroughly coat each crab (including the parts under the shell flaps) with the mixture. Then place the crabs in the bottom of your refrigerator - covered - for 3 hours or more. When ready to cook, take the crabs and place them on an oven rack on a baking pan. Set the oven to 500º F (broil) and cook the crabs until they turn succulently tender (about 10 minutes). Baste the crabs with the juice drippings periodically. Broil on both sides. It is recommended to pierce the crabs twice to keep the pressure from building up inside. 1 ½ tsp. Salt 1/4 tsp. White Pepper dash Worcestershire Sauce 6 Soft Shell Crabs, cleaned & washed 1 large Onion, thinly sliced, for garnish Lobster Tails Thermidor Lobster Tails Thermidor ½ tsp. Paprika or Old Bay Seasoning 2 tbsp. Parmesan 2 tbsp. Bread Crumbs handful parsley leaves mixed with 2 cups baby greens, for plate garnish Lemon wedges, plate garnish Recipe of the Week from Our Seafood Department... Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 5-6 minutes. Drain and shock under cold water to cool. Cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks. Preheat your broiler to high. Heat a medium skillet and a small sauce pot over medium heat. In the small sauce pot, melt 2 tbsp. butter. Add finely chopped onion and cook 3-5 minutes until very soft. To the skillet add remaining 2 tbsp. butter. When the butter melts, add chopped lobster meat and saute. Add flour to sauce pot with onions and cook together another 1-2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese, paprika and Old Bay Seasoning. Season sauce with salt and pepper. Pour sauce over lobster meat and stir. Pour lobster into and over the shells in a casserole dish. Broil on high until golden, 2-3 minutes. 4 Lobster Tails 4 tbsp. Butter divided 1 small Onion, finely chopped 2 tbsp. all purpose Flour Splash Dry White Wine or Sherry ½ cup Milk 1/3 cup grated White Cheddar Big Daddy 9s Blackened Tilapia Recipe of the Week from Our Seafood Department... In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for15 minutes at room temperature prior to cooking. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter. 3 tbsp. Smoked Paprika 1 tsp. Salt 1 tbsp. Onion Powder 1 tsp. Ground Black Pepper 1 tsp. Cayenne Pepper 1 tsp. Dried Ground Thyme 1 tsp. Dried Oregano ½ tsp. Garlic Powder 4 Tilapia Fillets 2 tbsp. Grapeseed Oil ½ Lemon, juiced Serves 4 Recipe of the Week from Our Seafood Department... Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle, boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels. 5 lbs. Mussels 3 Limes 13 ½ oz. can unsweetened Coconut Milk 1/3 cup Dry White Wine 1 ½ tbsp. Thai Red Curry Paste Serves 6 1 ½ tbsp. minced Garlic 1 tbsp. Asian Fish Sauce 1 tbsp. Sugar 2 cups fresh Cilantro Grilled Salmon with Key Lime Butter Recipe of the Week from Our Seafood Department... Prepare grill by oiling grill grate over medium-high heat. In a small saucepan, melt butter add lime juice. Salt & pepper the salmon fillets modestly on both sides. Place fillets on grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve over pasta or rice. 5 tbsp. unsalted Butter 2 tbsp. Key Lime Juice Salt & Freshly Ground Pepper Serves 4 4 (6 oz.) Salmon Fillets Cooked Pasta or Rice Recipe of the Week from Our Seafood Department... In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Refrigerate and let marinate for at least 1 hour. In a large skillet heat canola oil over medium high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side. Top with your favorite fruit salsa! 4 Swordfish Steaks 1/4 cup mango nectar 3 tbsp. canola oil 2 tbsp. balsamic vinegar ½ tsp. ground ginger 1/4 tsp. crushed red pepper flakes kosher salt & freshly ground pepper (6-8 oz.) Serves 4 Recipe of the Week from Our Seafood Department... Season char with sea salt. Blend all of the ingredients together. Pour marinade over fillets and leave for 30 minutes, turning once. Remove from the marinade and grill as desired. 1 cup Olive Oil 1 cup Lemon Juice 1 cup White Wine 3 med. Shallots, finely chopped 2 tbsp. fresh Basil, chopped 1 tbsp. ground Coriander fresh ground pepper 4 Arctic Char Fillets, skin on (8 oz. each) Spicy Haddock Recipe of the Week from Our Seafood Department... Place fillets in a 13 dx 9 d baking dish that has been coated with non-stick cooking spray. Combine remaining ingredients; spoon over fish. Bake uncovered at 350º for 20-25 minutes or until fish flakes easily with a fork. 2 lbs. fresh Haddock Fillet 1 (4oz.) can chopped Green Chilies 2 tbsp. Vegetable Oil 2 tbsp. Soy Sauce 2 tbsp. Worcestershire Sauce 1 tsp. Paprika ½ tsp. Garlic Powder ½ tsp. Chili Powder 1 dash Hot Pepper Sauce Serves 8 Recipe of the Week from Our Seafood Department... Soak the cedar planks for at least 1 hour in warm water. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for 15 minutes or longer. Preheat outdoor grill to medium heat. Place the planks on the grate. The boards are ready when they start to smoke & crackle. Place the salmon on the planks, discard the marinade. Cover and grill for 20 minutes. Fish is done when you can flake it with a fork. 3 (12 inch) untreated Cedar Planks 1/3 cup Vegetable Oil 1 ½ tbsp. Rice Vinegar 1 tsp. Sesame Oil 1/3 cup Soy Sauce 1/4 cup chopped Green Onions 1 tbsp. grated Fresh Ginger 1 tsp. minced Garlic 1 (2 lb.) Salmon Fillets, skin removed Recipe of the Week from Our Seafood Department... Saute onion, mushrooms and celery in butter. Add all ingredients except milk and crab. Simmer about 10 minutes, stirring to prevent sticking, add milk, heat thoroughly. 4 tbsp. Butter ½ cup Celery, chopped 2 Bay Leaves ½ tsp. Thyme 1 (16 oz.) can Creamed Corn 1 tbsp. Lemon Juice (pour over mushrooms & toss) 1lb. fresh Lump Crabmeat 1 large Onion, chopped 1 small jar Pimento ½ tsp. Salt 2 cans Cream of Potato Soup 1 lb. fresh Mushrooms, sliced 1/4 cup Cream Sherry 3 cups Half & Half

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