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In the spirit of the 4th of July we decided to throw some lobster tails on the grill. This recipe we came up with is simple and will stand out at any BBQ.

Enjoy the 4th of July Grilled Lobster Tails with spicy corn on the cob
Serves 2

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4 Lobster Tails 3-5 oz each
2 fresh ears of corn on the cob

Lobster Marinade
Extra virgin olive oil --4 oz
Chopped garlic -- .5 oz
Chopped Parlsley --1 tablespoon
1 Lemon
Salt and pepper to taste
Mix well and rub marinade on lobster meat then replace meat inside of shell

Corn marinade:
Quarter teaspoon of cayenne pepper
salt and pepper to taste
4 oz olive oil
Mix well and rub corn with marinade then wrap in foil.

Place corn and lobster tails on grill for 7 minutes (turn corn every 2 minutes for even cooking)

Serve with lobster meat partially out of shell, corn on the cob and your favorite beverage

Enjoy!

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Memorial day brings the start of grilling season, Instead of hotdogs challenge your grilling skills with this local, wild grilled King Salmon Recipe. Visit the fishmarket at the Seafood Peddler and pick up a Bodega Bay wild Salmon Filet.

Grilled Local Wild Salmon with Soy-Ginger Glaze with Jasmine Rice and sautéed organic kale
Ingredients:
2 salmon filets (6-7 oz each)
2 cup jasmine rice
2 cups fresh kale

For marinade-glaze
Soy sauce 4oz
Fresh ginger chopped 2 oz
Sake 3 oz
Rice Wine 2 oz
Teriyaki sauce 1oz
Honey 4 oz
Jalapeño pepper (chopped fine) 1oz
Scallions (chopped)1.5 oz
Meyer lemon juice (fresh)1 oz
Key lime juice (fresh)1 oz
combine and whisk all ingredients together

Use your favorite jasmine rice recipe.

Marinate salmon in soy - ginger mixture, let sit in refrigerator for 3 hours.
Remove salmon and cook salmon on a hot grill for approximately 4 minutes on each side.

While salmon is cooking reduce left over marinade to be used to top salmon and surround plate.

Cook kale with olive oil and one clove chopped garlic until kale in tender. salt and pepper to taste

When salmon is finished place one cup rice in center of plate, top with sautéed kale,
then place salmon filet on top of kale, use remaining reduced marinade to drizzle on salmon and plate.

Get grilling,

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Sautéed Monterey Bay Calamari
April 28, 2014

Fresh Montery Bay Calamari arrived at out our Fish Market and is available for $7.99 per pound. Pick some up and try to make this delish Calamari sautee.

Serves 2
Ingredients needed
12 oz calamari (rings and tenticles)
2oz extra virgin olive oil
1 oz chopped shallots
4 oz diced fresh tomatoes
2 pinch chili flakes
3.5 oz dry white wine
Salt and pepper
6 leaves fresh basil.
5 teaspoon chopped parsley
2 oz unsalted butter in warn sauté pan

Add olive oil-garlic-shallots-tomatoes and chili flakes and sauté for 2-3 minutes at medium heat.
Add calamari, basil, salt, pepper and cook for an additional 2 minutes.
Add white wine and continue cooking for 3-4 minutes
Finish with parsley and stir in butter to serve.
Great with garlic bread or serve on top of cannellini beans.

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