| Captain Jerry's Seafood Newsletter | October 19, 2010
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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.
Sincerely, Captain Jerry's Seafood
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
CHEF BRIAN ROLAND
THE M WATERFRONT GRILLE Chef Brian Roland is a graduate of the prestigious Culinary Institute of America where he was inducted into the International Gastronomic Society called The Chaine Des Rotisseurs as a "Rotisseur." Brian graduated with honors from the Culinary Institute in 1999, and traveled through Europe on a 1 month culinary expedition. It was during this adventure that his eyes were opened to all the different cultures, ingredients and possibilities that awaited him in his chosen profession. Brian's extensive career includes working for world renowned Executive Chef Daniel Boulud at Cafe Boulud and Restaurant Daniel in Manhattan. In 2001, Brian was recruited to be a part of the opening team for "Chops City Grill" in Bonita Springs, Florida. Chops was recognized as "Best New Restaurant in SW Florida" in 2003, and received accolades in Wine Spectator, as well as many local magazines. He was named Executive Chef in 2004. Brian continued his schooling and was awarded the certification ranking of Chef de Cuisine by the American Culinary Federation. In 2008 he took over the reins of The M Waterfront Grille in Naples. Brian is also the Executive Chef of one of the Internet's hottest online lifestyle magazines, Gourmet Girl Magazine.Com, where he is the head of all things culinary for the publication. Back to the top |
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| Contact Us |
141 Tamiami Trail North
Naples, FL 34102
PH: 239.262.7337
Email: Chris
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Thank you for your support,
Captain Jerry's Seafood
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| Recipe of the Week | |
Grilled Atlantic Swordfish
Wilted Spinach, Heirloom Grape Tomatoes & Herbed Salsa Verde
Courtesy of Chef Brian Roland
Ingredients:
- 7 oz Swordfish fillet (Skin on or off)
- 4 oz Wilted Spinach (sautéed with garlic and white wine)
- 2 oz Heirloom Grape Tomatoes, Halved and Lightly Warmed
- 1 oz Salsa Verde
Directions: -Prepare an outdoor grill, let it heat on high for approx 15-20 minutes. Be sure the grill grates are very clean, and lightly coat them with a vegetable based pan spray. -Season the swordfish with salt and pepper, and lightly rub a vegetable or olive oil around the entire outside of the fillet. You may also choose to marinate the swordfish as well. -Grill the swordfish on both sides, and then transfer it into a pan with a little white wine & butter, and finish the cooking process in the oven. This method allows the swordfish to absorb the grill flavor, but keep the fish extremely moist!
Herb Salsa Verde (Yield 18 oz)
- 2 oz Chopped Green Onion, Green Only
- 1 oz Dill, chopped
- ½ oz Tarragon, chopped
- 1 oz Basil, chopped
- ½ oz Mint, chopped
- 1 oz Chives, chopped
- 1 oz Parsley, chopped
- 1 oz Thyme, chopped
- 1 oz Champagne Vinegar
- 4 oz Olive Oil
- 4 each Lime, Squeezed
- T each Salt &Pepper
Method
-Chop and mix all the ingredients together in a bowl, leaving the olive oil, lime juice & vinegar for last. Cover in the refrigerator until ready to use. To Finish the plate -Place the swordfish on top of the wilted spinach and scatter the grape tomatoes around. Finish by spooning the herbed salsa verde over the fish and enjoy! |
| Fish Facts |
FISH COOKING TIPS
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If you marinate fish, always do it in the refrigerator, never at room temperature. Fish deteriorate very quickly at room temperature.
To steam fish, place the fish in a (plain, no colored design) paper towel. Moisten under water and microwave for about five minutes. Always cook fish at a low to moderate temperature to retain the moisture and preserve the tenderness. Never more than 350°.
If you doubt the freshness of a fish, place it in cold water. If it floats (or swims away) it has recently been caught.
| Thaw frozen fish in milk. The milk draws out the frozen taste and provides a fresh caught flavor.
If you soak oysters in club soda for about five minutes, they are usually more easily removed from the shells.
Clams and oysters are simple to open, if first washed with cold water, then placed into a plastic bag and put in the freezer for one-half hour. Clams may also be dropped into boiling water and let stand for a few minutes. This will relax their muscle and make them easier to open with a knife or beer can opener.
Bellybites.com
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