Buy Fresh Seafood Online

1 cup chopped onion
1/2 cup sliced celery
1 garlic clove
2 (16 oz.) can stewed tomatoes
1/2 cup white wine
1/2 cup parsley
1/4 tsp. thyme
1/4 tsp. pepper
1 lb. fish – use firm fish such as Shark, Halibut, Swordfish
2 cans tiny Shrimp

Saute onion, celery, garlic in olive oil. Add tomatoes, wine, parsley, thyme, pepper. Simmer 20 minutes. Add fish and Shrimp. Simmer 7 to 10 minutes.

12 To 16 sardines (approx 750g)
Black pepper
1 tb Olive oil
2 cl Garlic; finely chopped
2 Lemons; juice of
1 ts Grated lemon rind
12 Fresh basil leaves

Clean the sardines by cutting a small incision along the belly and scooping out the innards with your finger.

Rinse the fish thoroughly under cold running water and drain. Pat dry with paper towels.

Sprinkle the fish with the pepper and garlic. Toss with the olive oil.

Let sit for 15 minutes, turning once.

Barbecue the sardines a couple of minutes on each side.

Serve sprinkled with lemon juice and rind, some more pepper and fresh basil.

Whole Portuguese Sardines – $ 14.99 Flown in daily direct from Europe, our whole Portuguese sardines arrive at our market extremely fresh and ready to sauté or grill. Sardines are rich in omega 3, selenium and vitamin E and are an excellent source of protein. Treat yourself and order some whole sardines today. Try it with All Fresh Seafood’s famous gourmet gourmet crust and sauces.

Whole Red Snapper – $ 29.99 Whole red snapper from Florida. Firm, whole meat, great to bake or roast. Try it with All Fresh Seafood’s famous gourmet gourmet crust and sauces.

Oregenata Crusted Snapper
Ingredients
6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 cup
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest

Preheat oven to 425 degrees F.

Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.

Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

INGREDIENTS

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 medium carrot, chopped
* 1 cup heavy cream or single cream
* 3 pounds potatoes, peeled and chopped
* 1 (8 ounce) package Cheddar cheese, shredded
* 1/4 cup chopped fresh parsley
* 2 (6 ounce) cod fillets or other white fish fillets, cut into 1-inch pieces
* 1/4 teaspoon hot chili powder
* 3 tablespoons milk
* 1 tablespoon butter

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish.
2. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain and mash with milk and butter until smooth.
3. Heat oil in a large skillet over medium heat. Fry onion and carrots in the oil until starting to soften. Season with salt, pepper and chili powder. Stir in the cream and parsley, and remove from the heat.
4. Place fish in an even layer in the bottom of the prepared baking dish. Pour the cream and vegetable mixture over the fish, then cover with a layer of mashed potatoes. Sprinkle shredded cheese over the top.
5. Bake for 40 minutes in the preheated oven, or until piping hot throughout.

Cod – $ 8.99 Fresh from the North Atlantic, the medium-firm snow white meat has giant flaky pieces. Great for poaching or roasting.