Good morning to all of our beloved friends and clients and as Summer is in full swing, many of you are enjoying your favorite sun soaked activities.
We are delighted that you would share your experiences with us and we cherish the tales of adventures you bring back from skydiving, snorkeling, kite surfing or even enjoying that special meal from one of your "bucket list" restaurants. In fact, those transcendent dinners are fader to fish dudes as we try to help you duplicate those culinary moments with rare delights from the briny deep. Then of course there are those of you who like to cast your nets on the waters of the world to catch your own delectable treasures. Yes, I'm talking about those salty dogs who, with only a Rod and Reel brave the high seas for bragging rights and the title of Supreme Angler.
Now don't get me wrong, we are not territorial fishmongers that feel as if eating any other fish besides our is considered cheating on us. No, in fact we applaud your piscivorous lifestyle and your love for all seafood. But that said, when you tell us a "Fish Story" and wane on how fresh your fish was after we painstakingly just filleted your Branzino, it kind of hurts our feelings. You know what I'm talking about when they say "Well then I gave the rod one more good yank and the fish landed right on the grill and well, it was still flopping as I took my first bite, man that was the freshest fish I ever ate." Really, the freshest? I just hope you don't have that same enthusiasm when you tell your loving spouse "Honey, you know I think your gorgeous but today a new client came in wearing this wildly tight pant suit and well, she had the most bodacious Boom and Kapow you ever saw...."
Yeah, that's going to go over real well if you don't mind sleeping naked and afraid in the backyard for a month. I know what you're thinking, can these swarthy fishmongers be so sensitive...that's judging by the way. No, it's just that we love taking care of you all so much that we really don't want to hear about the other fish at the dance. Now, I don't want you all to think you cannot share your Angling adventures with us but at least have the sensitivity to tell us our Sea Bream is also special when you talk about your "Tarpon Tramp". And no, butchers do not have this dilemma unless of course one of their clients goes on a dude ranch vacation and raves about the cattle they roped and ate that night.
Well, that said with love in my heart I sincerely hope you enjoy today's recipes featuring Shrimp with Zucchini Noodles and Asparagus in a Basil Dressing & Grilled Chile Lime Rubbed Salmon.
Thank you as always for letting us be your Fishmongers.
Today's Featured Recipes Created With Love for You... Shrimp with Zucchini Noodles and Asparagus in a Basil Dressing Serves 4 Healthy and Delicious meet and things get hot right from the get go...they couldn't keep their hands off each other. Now Delicious just came off a bad relationship with Trans Fatty Acid and is ready for her new love life to begin. Cut to the chase, they live happily in Whitehouse NJ and this dish was their first "Love" child.
Ingredients 1pounds of medium shrimp peeled and deveined; Metro will do this for you with love 3 small Zucchini 2 tablespoons olive oil divided ½ bunch of Asparagus woody ends trimmed and cut into 1 inch pieces ¾ cup frozen peas ½ cup basil dressing (see recipe below) Salt and Pepper Special tool needed: a Spiralizer or Veggetti slicer...I like saying Veggetti better
How it's done "Spiralize" the zucchini, according to manufacturer's instructions, and set aside.
Season the shrimp with a little salt and pepper.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.
Sauté the shrimp for 3 minutes, stirring occasionally; remove the shrimp and transfer to a plate.
Next add the remaining olive oil to the skillet and cook the Asparagus until tender about 5 minutes.
Stir the peas into the skillet and cook for another 2 minutes then add the shrimp back to the skillet.
Finally add the zucchini noodles to the pan and cook for 1 to 2 minutes or until the Zucchini noodles are
still al dente.
Remove the skillet from the heat and toss the basil dressing into the dish with tongs.
To serve, transfer the dish to four pasta bowls and get ready for the next culinary love affair to blossom.
For the Basil Dressing 2 cups packed basil leaves 1 clove garlic, minced 2 tablespoons minced shallot 2 teaspoons fresh lemon juice 2 tablespoons white balsamic vinegar or red wine vinegar 1 teaspoon salt ½ cup olive oil Pepper to taste
To make the vinaigrette place the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil, and pepper in a blender or food processor.
Blend until smooth; season to taste with more salt and pepper. (Can be made 4 days in advance; keep
refrigerated) Grilled Chile Lime Rubbed Salmon Serves 4 If this dish seems too simply delicious for your caliber of little chef then to make it more difficult, I would suggest nicking your hand with a knife while you juice the lime to inflict some delectable pain. Or, you could just rub a little cumin in your eye to raise the "challenging" bar. But otherwise enjoy this super easy dish.
Ingredients For the Salmon 4-Salmon fillets 6 to 8 ounces each with the Skin on but scaled The juice of 2 limes 1 teaspoon of finely grated lime zest 2 cloves of garlic crushed 4 tablespoons of fresh chopped cilantro plus more sprigs for garnish 4 tablespoons of olive oil divided
For the Rub 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ¼ teaspoon ground cinnamon 2 teaspoons granulated sugar 1 tablespoon salt ¼ teaspoon black pepper
How it's done Combine the lime juice, lime zest, garlic, cilantro and 2 tablespoons of your olive oil in a re-sealable bag.
Add the Salmon fillets to the bag and gently work the marinade into the fish.
Seal and let marinate on the counter for 20 minutes.
Meanwhile make the rub by combing the chili powder, cumin, smoked paprika, cinnamon, sugar, salt, and black pepper in a small bowl and set aside.
Preheat your gas grill or grill pan to medium high heat.
Remove the salmon fillets from the marinade and brush with the remaining olive oil on both sides.
Next, season both sides of the fillets with your rub and on well oiling grates, grill the fish, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the fillets to a serving platter and garnish with lime wedges and the cilantro sprigs.
By the way, if you still seem guilty about the lack of effort this lovely meal afforded you then you might be a classic Over Achiever Little Chef...Yeah, that's a clinical term. I would kindly suggest seeking professional help or just watch the first two seasons of Julia Child's "The French Chef."