This is pretty much the same as a big batch of homemade spaghetti only you’re substituting squid for the traditional ground beef and adding the flavorful kalamata olives and white wine. Super healthy, makes excellent leftovers, and it’s fairly easy to make! I like to get the pitted kalamata olives from the olive bar at Top Foods.½ yellow onion, chopped 4 cloves garlic, minced 1/3 pound sliced mushrooms 2 T olive oil 2 cans diced tomatoes 1 tiny can tomato paste 1 cup white wine 1 pound sliced squid tubes and tentac.
Olympia Seafood Blog
Hello Everyone! Happy end of February – how many days until the Farmer’s Market opens?? We’re starting the countdown at 36 today! We’re featuring squid this week, the creature more fancifully known as “calamari” and trying hard to ignore the snow outside. There’s a lot that can be said about squid, so I will try hard not to write you a book on the subject. Any way you slice it, they are a great source of lean protein, inexpensive, and so mild in flavor (read: easy to like) that they mostly.
This quick and easy recipe translates to just about any white fish but is especially nice with lingcod! 1 pound lingcod, cut into 3-4 pieces 1 ¼ cups crushed cornflakes ¼ cup shredded parmesan 2 green onions, chopped 1 lemon: zest for the topping, then sliced for garnish 1 egg, beaten salt and black pepper Mix the cornflakes, cheese, onion, lemon zest, salt and pepper and spread on a plate. Beat the egg with a fork in a bowl. Dip your cod pieces in the egg, roll in the topping mixture pressing firmly to get the fish coated and p.
1 pound fresh Ahi, diced 1 T Sriracha (or other hot chili sauce) 1 T olive oil nori sheets (seaweed) sliced cucumber sushi rice (recipe follows) In a bowl, combine the diced raw tuna with the olive oil and hot sauce. Lay out a sheet of nori on a sushi rolling mat or cutting board. Set a little dish of water to the side and get your hands nice and clean. Scoop out about ½ cup of prepared room temperature sushi rice on the nori, dampen your fingertips in the water and press the rice out in about a 2″ wide section. If the rice st.
There’s really nothing better to do with fresh wild king salmon than toss it on the grill with a little salt and lemon. Writing up a recipe like that seems a little underwhelming, so I’m including one of our favorite slightly more complicated salmon preperations. Don’t let me talk you out of the salt, lemon and heat though, if you’re leaning that way. You really can’t go wrong! 12 to 16 oz fresh salmon, skin off ½ medium onion, chopped 3 cloves garlic, chopped 2T olive oil ½ cup cream Several sp.
This makes a fair amount of “sushi” rolls, so unless you’re serving a crowd feel free to halve the entire thing and make it again in a few days. It’s rich, but so. dang. good. 1 pack flour tortillas (12″ diameter) 1 pound lox 8 oz cream cheese small jar roasted red peppers, drained and diced small jar capers, drained and diced 1 avocado, diced 1 small red onion, diced small can minced black olives small jar sun dried tomatoes, drained and diced Mix everything but the lox, cream cheese and tortillas (.
Scallops are simply fabulous all on their own but we also have a fun early summer salad that we like to prepare with our fabulous local strawberries. Summer Scallop Salad The juice of half an orange The juice of half a lemon 1 T olive oil 1 T Dijon mustard 1 T finely chopped green onion or chives 1 tsp sugar Salt and pepper to taste 1 pound scallops 2 cups fresh strawberries, sliced 1 cup cucumber, sliced ½ cup feta (or chevre or blue cheese, whatever your favorite is!) crumbled In a large bowl, add the juices, olive oil, mustard, chives,.
Oysters on the Grill Okay I might have fibbed when I said previously that I’d offer tips on getting your oysters to pop. After doing quite a bit of research, years of practical experience, and asking some very knowledgeable people… there doesn’t seem to be a “trick” or rhyme or reason why some oysters cooked on the grill very nicely pop open for you and others remain stubbornly closed. (But whatever you do, for goodness sake don’t throw away the ones that stay shut.. .they just need a little .
Salmon on the Grill There’s probably a thousand ways to cook salmon on the grill, so if you have a method that you’re comfortable with… go with that. For those of you who might be less familiar with grilling salmon, here’s a simple easy way to get that perfect preparation! 1. Oil. You’re going to want to oil both your grill AND your salmon. We take a double layer of paper towels, pour a little vegetable oil on one side, and wipe down the grill. Then smooth a little oil on both the skin side a.
Fish Tacos I must admit, I’m a little leery writing about fish tacos. There seems to be an almost Underground movement of fanatic fish taco braggadocios, who might just come to get me with pitchforks and flames if I get this wrong. There is a certain school of thought that says ONLY a fried fish taco is a “real” fish taco, then there’s the whole Thrill of the Grill crowd. Being the opportunistic eater that I am, I’ve always thought the best fish taco is the one that’s currently in front of .