 Did You Know...
 Captain
Jerry's is owned by
IncredibleFresh Seafood, a state of the art
wholesale business located on Mercantile Avenue right here in Naples.
You have probably seen our trucks throughout town, delivering to our
finest hotels, country clubs and restaurants.
IncredibleFresh Seafood was established in 1989 and services Southwest Florida with the most diverse product line and finest seafood available anywhere. In 2005 IncredibleFresh Seafood merged with Swan River Wholesale of Naples to better serve the area and meet the ever changing demands of southwest Florida's outstanding Chefs.
We are extremely proud to be the choice of the very best Chefs in the area and truly appreciate their confidence in us and their continued business.
To let you know who our Chef "partners" are and where you can enjoy the same quality seafood you are accustomed to as a Captain Jerry's customer, they have agreed to be introduced and share one of their favorite recipes right here in our newsletter.......
OUR CHEF OF THE WEEK
MICHAEL VOORHIS
EXECUTIVE CHEF-RIDGWAY BAR & GRILL
Tony Ridgway along with his professional partner Sukie Honeycutt own and operate Ridgway Bar & Grill, Tony's Off Third and Bayside Seafood Grill & Bar. Tony Ridgway has set the standard in Naples since the 1972 opening of his first restaurant the legendary Chef's Garden.
Back to the top
|
Recipe of the Week...
PAN SEARED SALMON W/LEMON CONFIT Courtesy of Chef Michael Voorhis
Serves 4
Ingredients for Confit3 lemons
1 shallot minced well
2 garlic cloves minced well
3 tbs. kosher salt
1 tbs. sugar
1 quart of extra Virgin Olive Oil
Directions:
Combine the shallots and garlic in a small bowl.
Combine Salt and Sugar in another small bowl.
Bring a pot of water to boil over high heat. Plunge the lemons into the water to blanche about 5 minutes. Drain, rinse and wipe dry. Allow to cool.
Slice the lemons into very thin slices, discarding the ends and seeds.
Arrange a layer of lemon slices in the bottom of a medium container with a lid. Making sure not to overlap the slices, sprinkle the lemons first with a little of the shallot/garlic mixture then with some of the salt/sugar mixture. Repeat to use all the slices, layering them in several stacks and sprinkling them alternately with the 2 mixtures until the final lemon slices are topped with the last of the two mixtures. Cover tightly and refrigerate for 3 days. After about a day, turn over the stacks so all the lemons can cure evenly.
After three days, rinse the lemons of the salt/garlic mixtures and chop into small pieces.
Have ready, a clean 1 quart container with a tight fitting lid.
Fill the jar with the lemons and fill to the top with the olive oil making sure the lemons are completely covered. The confit can be used immediately or refrigerated for at least one month.
Seared Salmon:
4 (6 ounce) Filets of Salmon
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons capers
1/8 Teaspoon salt
1/8 teaspoon ground black pepper
Flour for coating the salmon
Directions:
Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil and flour. Place in skillet and increase heat to high. Cook for 3 minutes. Sprinkle with capers, salt and pepper. Turn salmon over and cook for 5 minutes or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon on to individual plates and spoon Lemon Confit on the top.
 If you have a favorite seafood recipe you would like to see featured in an upcoming newsletter, please forward it to Chris |
|
Around Naples...
Featured Restaurants
Back to the top
|
Fish Facts...There are approximately 500 species of fish which are considered flatfish. Of these, flounder, sole, halibut, turbot and dabs are among the most popular food fish.
This large group of fish has a most unusual growth pattern in its eyes. When a flatfish is born, it has one eye on each side of its head, just as all other fish do. But as it grows, the flatfish turns on its side and begins to swim sideways.
Later, it settles on the bottom of the sea, lying on its side, with half of its body covered with sand or mud. As the flatfish continues to grow, the eye on its underside shifts position until both eyes are on the same side of its head!
Since the flatfish spends much of its life lying on its side on the bottom of the sea, it's not a bad idea for the fish to have both eyes on the same side of its head, the side facing the water, and as an added protection flatfish can change color to blend in with it's surroundings. However, when a flatfish swims toward the surface in search of a meal, it's not such a good idea, since the fish is blind on one side and becomes a target for predators.
Big Site of Amazing Fact
Back to the top |
|
|
|
Back from Vacation
and Seasonal
Openings:
Alexander's Restaurant,
Opened September 23rd
Blue Heron Restaurant,
Opened September 24th
Little Bar Restaurant,
Early October
Marco Polo Restaurant,
Early October
|
Greetings!
If you know someone that would like to receive Captain Jerry's Seafood newsletters. Please click on "Forward to a Friend" and complete their name and email address. Sincerely,
Captain Jerry's Seafood
|
Please enter your email address to sign up for our weekly newsletters. |
|
|
Our Famous Wild Gulf Steamed Shrimp 20/25 ct. ~ $17.99 lb.
