Good morning to all of our beloved friends and clients and with only 38 days left in the Summer Season, I would be remiss if I didn't thank all of you for allowing Metropolitan Seafood to be a part of your "Sunny Season" celebrations.
Seriously, we cannot begin to show our most heartfelt gratitude for your patronage and friendship this Summer. I especially enjoyed all of the Photos you sent with you and your loved ones gathered around platters of Steamed Clams, Lobsters, Crabs and Crawfish. And although we are in our "No Judge" zone, I might suggest you be careful sending photos of yourselves wearing only a Lobster Bib and cut lemons. More specifically Genie from Califon... your cut lemons aren't covering up all of your "treats" and I would hate to see that "Crab Crack" photo go viral...think of the Kids Genie. Sure, this time of year is abound with various "Seafood Festivals" but some of you are creating your own Festival traditions right in your own back yard like the Lance family of Lebanon who just had their 13th Annual Seafood Festival. I could not be more Honored and Grateful to be a part of their Celebration since its inception....
THANK YOU, THANK YOU THANK YOU!
I know what you're thinking, September is just a couple weeks away Fishman...
I would like to have a "Seafood Gala" of my own, but what "Theme" should I go with? Of course there are the obvious themes like "Clamapalooza", "Mussel Mania" and " The Running of Crabs" but my personal choice would be a "Game of Thrones" Seafood festival were you feast on a New England Style Lobster Bake and of course naming the costume winners of the Festival. The Lady of course would be crowned "Mother of Lobsters" and the Man would be deemed "John Snow Crab." These are just my thoughts but I'm looking forward to yours. Today's Super easy weeknight recipes are flavorful enough to be a part of this weekend's shindigs featuring Grilled Swordfish with a "Greek" Salsa Verde & Pan Roasted Sablefish (Black Cod) with a Grecian Salsa. Serving you all is our most sincere honor.
Today's Featured Recipes Created With Love for You...
Grilled Swordfish with a "Greek" Salsa Verde Serves 4
The Greek Salsa Verde will not only be a perfect match for the rustic flavors of grilled Swordfish but can also be used on those folks in your life you really don't like. When applying on an annoying human, a tablespoon will usually do the trick.
4 Swordfish Steaks 6 to 8 ounces each 1 inch thick
1 clove of garlic minced fine
1 tablespoon of fresh chopped oregano
2 tablespoon of olive oil
Salt and Pepper
For the Salsa Verde
1 tablespoon finely chopped fresh oregano
1 teaspoon finely chopped rosemary leaves
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh flat leaf parsley
1 teaspoon capers rinsed drained and finely chopped
1 teaspoon of finely grated lemon zest
The juice of 1 lemon (about 2 tablespoons)
1 clove of garlic crushed and finely minced
½ teaspoon Dijon mustard
¼ cup olive oil
Salt and pepper
How it's done
First make the Salsa Verde by combining the oregano, rosemary, mint, parsley, capers, lemon zest, lemon juice, garlic and Dijon mustard in a small bowl.
Slowly whisk in the olive oil and season to taste with salt and pepper; set aside at room temperature.
Prepare your charcoal or preheat your gas grill to medium high heat (you could also use your grill pan if the weather is inclement).
In a small bowl combine the garlic, oregano and olive oil and brush the fish with the herbed oil and place on a plate.
Cover with plastic wrap and let sit at room temperature while the grill is preheating.
Next, season the steaks on both sides with salt and pepper and grill the fish for 4 to 5 minutes per side or until just opaque when fork tested.
To serve, transfer the steaks to a large serving platter and spoon over some of the Salsa Verde.
With a loaf of crusty bread and a tossed Salad you just murdered dinner in under an hour.
Speaking of murdering, I brought some of the Salsa Verde to my last visit to the Verizon Store and although they "could not fix my phone" I did find the gentlemen attending to me much more agreeable after rubbing some of the Salsa Verde on him.
Full disclosure, it took 2 tablespoons.
Pan Roasted Sablefish (Black Cod) with a Grecian Salsa Serves 4
This buttery fish is a perfect complement to the fresh flavors of the Greek inspired Salsa.
Although this recipe is terribly easy, don't be afraid to complicate things by wearing your favorite Toga to the dinner table... just remember that going "commando" can psychologically damage the kids.
4 Sablefish fillets, skin on and scaled; 6 to 8 ounces each
Salt and Pepper
½ teaspoon of dried Oregano
1 tablespoon of olive oil
For the Salsa
1 clove of garlic crushed and minced fine
½ teaspoon dried oregano
2 tablespoons of fresh chopped flat leaf parsley
1 teaspoon of honey
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 cup or more of seeded diced tomatoes
1 cup of diced peeled seedless cucumber (if you don't have seedless just remove the seeds)
½ cup of Kalamata olives pitted and quartered
¼ cup of diced red onion
Salt and Pepper
How it's done
First make the salsa by combining all of the ingredients in a small bowl; season to taste with salt and pepper and set aside.
Preheat your oven to 400° degrees.
Next season the fish on both sides with salt, pepper and the dried oregano.
Heat the olive oil in a large ovenproof skillet over medium high heat until shimmering (but not smoking).
Sear the fish, flesh side down first, in the pan for 4 minutes, flip and place the skillet in the oven for 8 minutes or until the fish is just opaque when fork tested.
Transfer the fish to a plate to rest.
To serve, transfer the Sablefish to four plates and spoon the salsa over each fillet.
Again, I cannot stress enough to have your Toga tied properly or your dinner guests will be instead feasting on your secret garden. Go to www.tiemytogaright.com for helpful hints.