TopCaptain Jerry's Seafood NewsletterJune 21, 2011

 

Specials

 Prices Effective

    June 22nd ~ June 28th


FRESH SWORDFISH ~ $8.99 LB. 
 Check out the video to make
"Mango Bango Swordfish"

 

Video
Mango Bango Swordfish
Mango Bango Swordfish

  FRESH RED GROUPER ~ $8.99 LB. 
 View our Recipe of the week, Coconut Crunch Grouper 

 

OUR OWN STORE MADE

SALMON PATTIES ~ $1.49 EA.

 

Read this weeks Fish Facts for Fish Cooking Tips
 

Did you enjoy the Lobster Bake Special?
 If so, we would like to hear from you...
Please email Chris and let us know your thoughts. 
Did you add anything to it?  How did you cook it; grill, etc???

   Lobster Roll Ad

Oakes

Oakes Farm Market Specials

Oakes Farm Specials

 

In Loving Memory

Memory can tell us only what we were,
In company with those we loved;
It cannot help us find out what each of us,
Alone, must now become.
Yet, no person is really alone;
Those who live no more still echo
Within our thoughts and words,
And what they did has become
Woven into what we are.

  

It is with great sorrow that I share the news of the passing of our colleague and good friend Jesse Komorny.

Jesse lost his long and courageous battle with cancer on Friday June 17. He has been the face of Captain Jerry's Seafood for over 25 years, and his dedication, knowledge and good humor will be sorely missed. The courage and optimism Jesse exhibited as he fought this horrible disease will always be an inspiration to all that knew him best.

 

Rest in Peace "Captain Jesse".

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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IN THIS ISSUE
Recipe of the Week - COCONUT CRUNCH GROUPER
Fish Facts - SOME FISH COOKING TIPS

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HOURS:     Monday - Saturday 8:00 a.m.- 6:30 p.m.
                   New Sunday Hours 10:00 a.m. - 5:00 p.m.

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Email: Chris
 
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 Recipe of the Week

RecipePrint this Recipe

 

Coconut Crunch Grouper

For something different and very EASY try this pan fried grouper.
The coconut and corn flakes make a delicious crunchy coating.
 

Ingredients

  • 2 lbs. grouper fillets
  • 2 eggs, beaten
  • 1 1/2 cups corn flakes
  • 1 cup shredded coconut
  • 4 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 Lemons, cut into wedges for garnish

Directions

  1. Rinse and pat dry your grouper fillets.
     
  2. In a gallon size baggie add coconut, corn flakes, salt and pepper and crush together or blend together in food processor.
     
  3. In a shallow bowl, beat the eggs; dip the grouper fillets into the egg, allowing excess to drip off.
     
  4. Add one fillet at a time into the baggie of coconut/corn flake mixture and shake thoroughly for a good even coating.
     
  5. Add olive oil to a skillet and heat to a medium-hot temperature.
     
  6. Once heated, add grouper fillets and fry about 4 to 5 minutes or until golden in color turn fish and fry another 4 or 5 minutes.
     
  7. Remove grouper and drain on a paper towel.
     
  8. Serve with lemon wedges on the side. 
     

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FishFactsFish Facts

SOME FISH COOKING TIPS

If you marinate your fish, always do it in the refrigerator, never at room temperature. Fish deteriorates very quickly at room temperature. This also applies to leaving the store with some ice in your bag too. The near 100 degree temps we experience here in Florida take a toll on your fresh fish even if you are close to home.

 

To steam fish, place the fish in a plain (no colored design) paper towel. Moisten under water and microwave for about 5 minutes. Always bake fish at rather high temperatures for short periods of time to retain the moisture and preserve tenderness. A good rule of thumb is a 400° oven for 10 minutes per inch of filet thickness. This rule works for layered baked or stuffed fish also.

 

Thaw frozen fish in milk. The milk draws out the frozen taste and provides a fresh caught flavor.
 

 

 

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 If you soak oysters in club soda for about five minutes, they are usually more easily removed from the shells. Clams and oysters are also simple to open, if first washed with cold water, then placed into a plastic bag and put in the freezer for one-half hour.

 

The sturdier and fattier fish, including grouper, salmon, tuna, swordfish and shark are considered your grill fish. Make sure that your grill is very clean and oil it lightly before adding the fish. Mayonnaise rubbed on the filets or steaks also serve to prevent sticking. If the grill is properly preheated and prepared, the fish will develop a nice crust and will release when cooked.

 

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