Black Bass, More Monkfish and New at the Catch

Hey Y'all,   

Thanks so much for the encouraging words after my monkfish kitchen spectacle last week. I particularly enjoyed hearing from Edith who said:

 When I was living in England during the Dark Ages, where lobster was simply out of the question on my student budget, I often made "lobster" Newburg with monkfish.  Many of my friends were never the wiser.

Edith - your secret is safe with me (and the other 8,000 people who read this email.)

And from Mary:

I will be skipping into my kitchen tonight to prepare my today-purchased cod (from K.C. of course) because I haven't set off the smoke detector or thrown dinner into the trash for a little while now!

Mary is a woman after my own heart...

And from Carlos Morales who sent me his favorite (and well-tested) monkfish recipe to share with all of you:

Easy Garlic Lemon Monkfish

Serves: 2

Ready in: ~20 minutes

Ingredients

• 2–4 monkfish fillets

• 2 tbsp olive oil

• 3 garlic cloves, minced

• ½ cup cherry tomatoes, halved

• ¼ cup dry white wine

• Juice of 1 lemon

• 2 tbsp capers

• 2 cups fresh spinach

• Salt & pepper

• Fresh parsley for garnish
  

Instructions

1.Pat monkfish dry and season with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3.Sear monkfish 3–4 minutes per side until golden and just cooked through. Remove and set aside.

4.In the same pan add garlic and tomatoes. Sauté about 1 minute.

5.Pour in the white wine and let it reduce slightly.

6.Add lemon juice, capers, and spinach. Cook until spinach wilts.

7.Return monkfish to the pan and spoon the sauce over it for 1–2 minutes.

8.Garnish with parsley and serve with crusty bread or rice.

 Wine Pairing 🍷Monkfish has a meaty, almost lobster-like texture, so it loves bright whites:

Best choices: 

• Sancerre (Sauvignon Blanc) – crisp acidity, citrus notes (Try

• Albariño – fantastic with seafood and lemon sauces

• Unoaked Chardonnay – richer but still clean

If you want to get a little fancy, a Chablis would be spectacular with this.

Recipe by Carlos X. Morales Retired, now get off my lawn.

Thanks, Carlos, for the recipe and the trespassing warning.  

FYI. The Payusan Sauvignon Blanc from last week's wine tasting was a huge hit and will be perfect for this recipe.

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This Week's Special Black Bass $23.95/lb. Come in and select yours today!

I'm excited to offer black bass as the special this week because it is a fish I don't often get to have in my seafood cases. Coming from the mid-Atlantic region, New York to Virginia, black bass has a mild, slightly sweet flavor that should be appealing to everyone. It is firm and flaky so go ahead and grill, bake or pan-sear it. If black bass is new to you, I suggest using a simple recipe so that you can fully enjoy it's delicious mild flavor.

Grilling fish is easy. Marinate the fillets in lemon juice, olive oil, garlic and parsley (or other fresh herbs) for 10 minutes. Preheat the grill to medium-high heat. Bring fish to room temperature and pat it dry. Spray grill grates with oil. Cook fish flesh side down for 3-4 minutes or until fish naturally releases. Then turn with a fish spatula and continue cooking for 1-2 minutes until fish is done.

Grill some asparagus alongside the fish and you have a complete dinner ready in no time.

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What's New at the Catch? 

After last week's monkfish disaster I haven't spent much time in the kitchen. I did have one success preparing a seafood boil as a test for a meal kit. It was fabulous and I am excited about presenting this meal to you soon as an option for a quick and easy dinner. Please feel free to send me your thoughts on a Seafood Boil Kit. I'd love to hear your ideas. Also new at the Catch - I am experimenting with selling a few bread selections from Engelman's Bakery. Check them out when you are in next time and let me know what you think of my choices.  

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Freeze that Fish!

I have had a few inquiries about our willingness to stock freezers in customers' vacation homes. This is a great idea if you have a home in a place that does not offer the fresh fish you are accustomed to from shopping at the Catch. We suggest freezing salmon and trout if you plan to keep the fish in your freezer longer than a month. If you just need a couple weeks' supply, you can choose from just about everything we sell. Let us know the date you need it and we can have it frozen and vacuum-sealed when you arrive. It's a great way to take the Catch on vacation with you.

IN OUR CASES THIS WEEK:

Polynesian Marinated Salmon Hawaiian Kampachi Black Bass Large Stone Crab Whole Branzino Swordfish Yellowfin Tuna Red Snapper Rainbow Trout Steelhead Trout Atlantic Salmon by Verlasso Mahi Sea Scallops Fluke Flounder Corvina  Ora King Salmon Amberjack

Monkfish Chilean Sea Bass Striped Bass Wild Georgia Shrimp Swell Oysters Blue Point Oysters Savage Blonde Oysters Mookiemoto Oysters James River Oysters Beausoleil Oysters Littleneck Clams Black Mussels Kaluga Caviar Golden Osetra Caviar Classic Osetra Caviar Salmon Roe

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Free Wine Tasting On Saturday, 3:00-5:00

Come see us this weekend for our free wine tasting on Saturday afternoon from 3:00-5:00.

The focus this week is on California but the grapes are classic Rhone varietals. Viognier is known for its aromatic qualities, often used in blends to add floral notes. Syrah, while more dominant in the Northern Rhone, is also used in blends in the South, adding structure and spice to the wine.

NEW: Pax 'The Bench Vineyard' Syrah, 2023 - $36.99

Clements Hills - Lodi, CA

James Suckling Rating - 94

Tasting Notes -The 2023 is a captivating wine that showcases firstly the cool growing season in this hot climate, secondly the unique terroir of The Clements Hills AVA. Crafted from 100% Syrah, this wine offers a harmonious blend of fruit intensity and savory complexity. In the glass, it presents a deep, dark red hue with subtle purplish tinges, indicating its rich concentration. The bouquet is both robust and inviting, featuring aromas of ripe plums, tar, and violets. Hints of baked pomegranate and cherry skin add depth, while a touch of peppery spice introduces a layer of intrigue. On the palate, the wine is medium-bodied with a firm structure. The initial burst of dark red and purplish fruits is complemented by mocha, lavender, and a medley of spices. The tannins are ripe and well-integrated, providing a smooth mouthfeel. The finish is long and floral, leaving a lasting impression.

Terre Rouge Le Cotes de L'Ouest Syrah - $27.79

Sierra Foothills, CA

Wine Enthusiast Rating - 93

Wine Enthusiast Review - This dense, concentrated and firmly tannic wine offers pure fruit flavors without a lot of obvious oak spices, so it delivers blackberries, blueberries and dark chocolate from first whiff to lingering finish. While delicious, it's also rather tight in texture and will certainly improve through 2028. --- Jim Gordon

Cass Paso Robles Viognier, 2023 - $25.97

Geneseo District, Paso Robles, CA

Wine Enthusiast Rating - 90

WIne Enthusiast Review - Crisp Pink Lady apple aromas meet with citrus blossom and wet stone on the nose of this bottling. The palate is quite tight, restraining the exuberant tropical and bubblegum flavors. — Matt Kettmann

And Finally, 

 Easter is in 16 days. I know this because I gave up wine for Lent. Enough said about that. Well, except that we will be closing on Easter Sunday because I gave up wine for Lent. :)

Blessings,

Kathleen