Fresh Lobster, Fish Under a Tent at Bayview Thriftway

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By Mary Ellen Psaltis

shellfish olympia wa
Bayview Thriftway will move their fresh fish outside on Friday, April 11 for their lobster tent sale.

Lucky us. We can eat fresh fish without exerting much effort. Simply go to either Ralph’s Thriftway or Bayview Thriftway and point to what you want.  There are icy beds topped with halibut, shrimp, salmon and more. This Friday, April 11, Bayview will pitch a huge tent in the parking lot for their giant lobster sale. You can pick ones that are cooked or still alive. Hoping for clams or oysters? They will be there, too. If you call the meat department any day this week before 5:00 p.m., you can order ahead to make sure you get exactly what you want. The sale begins at 9:00 a.m. and will last as long as the fish do.

Did you know that one cup of cooked lobster provides 28 grams of protein, which is about half the daily needs for a woman or a man. There’s not much fat on a lobster – likewise, you won’t find much fat in its meat either. Yes, there is sodium and cholesterol but also B12 and potassium. And, at 130 calories it’s diet friendly.

Many dine on the sweet meat of lobster with only a bowl of drawn butter nearby (that’s where the calories are hiding). Some may add pressed garlic to the butter. Your choice. A glass of crisp wine, a stack of napkins and a sunny afternoon are perfect ads. My gourmand friend suggests lobster pairs elegantly with slices of avocados and mangos.

Both Storman grocery stores are stocking halibut (already caught and cleaned.) This fish is another nutritional powerhouse and pure deliciousness when it comes to a creamy, fresh taste. You won’t find a tent in the parking lot at Ralph’s, but you will find help and choices inside in the meat department.

When you eat fresh fish, you reap the benefits of optimum nutrition with versatility and excellent taste – all in a single meal. Inside both Storman locations are salad fixings, wine and whatever else will make your fish feast complete.

Eat Well – Be Well

 

Gardner’s Seafood & Pasta has come to our aid by offering a zesty recipe for halibut.

Owners and sisters Sarah Felizardo and Chelse Pagel, are preparing this in their restaurant, but you can make it at home. Thanks for a fabulous recipe.

Gardner’s Halibut with a Roasted Mango and Habanero Salsa

olympia fresh fish
Prepare a mango salsa to top halibut.
Photo credit: Gardner’s

Season halibut with salt and pepper and prepare to your liking. Grill, bake, pan sear, etc.  We use a flat grill.

Salsa Recipe

1.5 pounds of cubed mango.  Fresh is preferred, but frozen can be used.

1/4 medium red onion diced

1/4 red bell pepper diced

1/4 cup honey

1/8 cup sugar

1/4 cup chopped cilantro

1/8 cup fresh lime juice

1 habanero, roasted, take seeds out and dice

salt and pepper to taste

Grill the mango and habanero until slightly charred. Let cool.  Combine all ingredients into a food processor and pulse until desired consistency. Can be served over halibut warm or cold.

Maybe you are in the mood for crab cakes.  Budd Bay Café Executive Chef Adam Setterstrom has provided a classic recipe.

 

Fish Tale Brewery
Fish tacos is another way to use halibut.

Budd Bay Café’s Crab Cakes

1 pound Dungeness crab

1 tablespoon Dijon mustard

½ cup mayonnaise

1 teaspoon chopped garlic

1 tablespoon chopped parsley

1 egg

1 cup panko

1 teaspoon Worcestershire sauce

½ teaspoon Tabasco sauce

¼ teaspoon white pepper

1 teaspoon Kosher salt

½ teaspoon Old Bay Seasoning

2 cups panko for breading

Drain the crabmeat, if necessary, and pick through it for shells. Remove. Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk mustard, mayonnaise, garlic, parsley, egg, Worcestershire, Tabasco sauce, pepper, salt and Old Bay seasoning. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.

Sprinkle the panko over the mixture and mix in thoroughly but gently; try not to turn the mixture into a mash. It should still be somewhat loose. Cover with plastic wrap and refrigerate from 1-3 hours.

Shape the crab mixture into 2 ounce cakes about 1 inch thick. Carefully roll the cake in panko. In a 12-inch nonstick skillet, heat canola oil over medium heat. When the oil is hot, add the cakes to the pan. Cook until dark golden brown on the underside – about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, about 4-5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

 

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