Fresh Lenten Specials
Fresh Swordfish Steaks $9.99 lb.
Salmon Fillets $9.99 lb.
Easy Lenten Recipes
Do you like fish but are afraid to prepare it? Is it a dish that you only order when out at a restaurant? We have recipes especially for you. They are simple and easy. You can subsitute them with your favorite fish and any special seasoning that you like. Prepared with one of our rice side dishes from Near East; Cous Cous, Sun-dried Tomato, Garlic and Herb, Rice Pilaf, Wild Mushroom and Herb (just to name a few) and fresh brocolli or asparagus from our produce and you have a quick and balance meal. Stop in and browse for some new dinner ideas for your family.
Pan Seared Crusted Halibut
Serves 4
4 pieces of Halibut (cut from center of loin) 6-8 ounces each
(subsitute with tilapia, cod or salmon)
1 oz Olive Oil
2 Tbsp Spice rub (suggestion: Char Crust Smokey Spice Southwest or
Ginger Teriyaki; Lysanders Fish Rub; Stonewall's Seafood Rub, these
are just a few)
2 Tbsp Cilantro, Fresh Chopped
Salt to season
- Dust the fish evenly on one side only with seasonings and cilantro.
- Preheat saute pan (non stick preferably) , add oil and let oil start to just smoke and then adjust the heat down to about a medium heigh so not to burn the product. Carefully place fish in pan being careful not to splash oil.
- Let fish cook about 3-4 minutes and flip, finish cooking fish until the flesh becomes opaque and nontransluscent.
Broiled Salmon with Tarragon-Garlic Butter
Serves 2
1/4 cup Butter
2 Garlic cloves, crushed and minced
2 Tbsp fresh lemon juice
1 1/2 Tbsp minced fresh tarragon or 1 tsp dried tarragon crumbled
- Preheat broiler. Melt butter in small saucepan over medium-low heat and saute garlic for a few seconds. Remove from heat and add lemon juice, tarragon and pepper.
- Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil until nearly cooked; turn over and cook until done to personal preference.
- Transfer to plates. Reheat remaining lemon/butter sauce; spoon over salmon and serve.
Note: This recipe can also be done on the grill.
Angel Hair Pasta and Crab with Alfredo Sauce
The blend of rich crabmeat and creamy alfredo sauce, tossed with delicate Angel hair pasta, if truly a marriage made in heaven . Add a salad from our salad bar and spoil your family with this decadent treat. Serves 4
1 - 12oz pkge of Rossi Pasta Capeli D'Angelo Angel Hair Pasta 1 pkge of Knorr's Alfredo Sauce 8 ozs. of Lump Crabmeat 1/4 cup freshly grated Parmesan cheese
- Prepare pasta according to package directions.
- Prepare Alfredo sauce according to package directions in medium saucepan; add crabmeat and heat until hot.
- add pasta, heat through; top with Parmesan cheese.
Tropical Grilled Shrimp
Serves 4 for dinner or 8 as an appetizer 1 lb. large shrimp peeled, deceined, tail left on 1 12oz bottle of Robert Rothschild Pineapple Coconut Mango Tequila Sauce Vegetables as needed and optional Grill shrimp over a hot fire or under a preheated broiler, bastint occasionally iwth sauce until done - about 5 minutes. Try skewering the shrimp with chunks of vegetables. When done adding vegetables, baste with addtional sauce for an extra delicious taste.
Grilled Swordfish with Grilled Caponata
serves 4
4 swordfish steaks, 8 oz each
Olive OIl
Salt and freshly ground pepper
Grilled Caponata, recipe follows
Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3-4 minutes per side for medium-well doneness. Remove from the grill and top with some of the grilled Caponata. Serve.
Grilled Coponata:
1 medium eggplant, slliced lengthwise
1 large red onion, peeled and sliced into 1/4 inch thick slices
4 plum tomatoes, halved
Olive oil, for brushing vegetables, plus 1/2 cup
Salt and freshly bround pepper
1/4 cup green olives, chopped
2 Tbsp pine nuts, toasted
3 cloves garlic, finely chopped
Pinch red pepper flakes
1/4 cup red wine vinegar
2 tsps honey
3 Tbsp finely chopped flat-leaf parsley
Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplnat for 6-8 minutes per side until golden brown and cooked through. Grill the onions for 3-4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2 inch dice.
Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper , to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emusified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.
Source: www. foodnetwork.com
Here's a good lenten recipe that isn't fish , but very tasty just the same.
Cheesy Vegetable Bake
1 large Eggplant, sliced salt to taste 1 23oz jar of Robert Rothschild Vodka Pasta Sauce 2-3 small squash, sliced Breadcrumbs 1 large Zucchini, sliced Mozzeralla or Provolone cheese, shredded Parmesan cheese, grated Place a layer of eggplant slices on a platter and sprinkle with a generous amount of salt to remove bitter juices. Set aside for 20-30 minutes.
- Rinse slices thoroughly with water and place on a paper towel to dry.
- Spoon a thin layer of Vodka Pasta Sauce in the bottom of a 9 x 13 inch baking dish.
- Place a layer of squash on top of sauce layer.
- Spread a thin layer of sauce over squash.
- Sprinkle cheese and bread crumbs on top.
- Now add a layer or zucchini and repeat steps 5-6
Finally add a layer of eggplant. Spread a thin layer of sauce over eggplant and sprinkle with cheeses. Bake in a 350 degrees oven for 40-45 minutes or until vegetables are tender, sauce is bubbling and cheese is browned.
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