Pacific Rockfish and How to Pan Sear Fish Fillets

Hey Y'all,

I'm so happy to report that the new version of the KathleensCatch.com website is up and running! The online store is now open for people to purchase and pay for items in advance. Even if you don't buy online, the online store will give you an idea of what we have available each day. I can't guarantee that we won't sell out of items before we remove them from the website store, but we will do our best to reflect the actual products in stock each day as well as items we will be getting the next day.

It's a brand new version of our website so please poke around and let us know if anything looks wonky. I'm cross-eyed from looking at it.

www.kathleenscatch.com

Store pickup only. No deliveries.

Something New

Did you give this new dip a try? If so, please let me know your thoughts on it. This company has lots of other options that I can bring in if you love this one. I ate an entire package of Low Country Shrimp Dip all in one sitting.

New in our Cooler Section

ckfish (aka Pacific Red Snapper) - $18.95/lb.

Is it a snapper? No. It is allowed to be called Pacific Red Snapper in California, Oregon, and Washington by the FDA, since historically it was called that in the region. It is definitely an exception to labeling laws because normally you are not allowed to call a fish by a "nickname" or "regional market name" that would confuse it with a more expensive fish. It may be allowed just because there are no Red Snapper caught in the region. While it may look like a red snapper and taste like one, it is not a snapper.

Where does it come from?

Most all of what we receive are caught between Southern Oregon and the Juan de Fuca Strait at the tip of the Olympic Peninsula in Washington. A small amount may sometimes be product of Canada, caught just north of the strait and landed at Canadian docks.

What does it taste like?

It has a mild, sweet flavor with distinctive nutty undertones and a lean, moist, firm but flaky texture. It can be and is commonly used in raw preparations in Japan where it is also found.

How to cook it?

Pan-searing is a fantastic way to achieve a crispy exterior while keeping the fish moist and tender inside. Here’s a step-by-step guide to pan-searing Pacific red snapper:

Ingredients:

• 2 Pacific red snapper fillets

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and pepper to taste

• Fresh lemon juice

• Fresh herbs (e.g., parsley or chives) for garnish

Prep the fish

Pat the red snapper fillets dry with paper towels. This step is crucial as moisture can prevent the fish from achieving that beautiful sear. Season both sides with salt and pepper.

Heat the Pan

In a heavy skillet, heat the olive oil over medium-high heat. Once hot, add the butter and allow it to melt.

Sear the Fillets

Carefully place the fish fillets in the pan, skin-side down if they have skin. Avoid overcrowding the pan; cook in batches if necessary. Let the fish cook undisturbed for about 4 minutes.

Flip the Fillets

Use a thin spatula to gently lift the fillets. If they release easily, it’s time to flip. Cook for an additional 3-4 minutes on the other side, until the flesh is opaque and flakes easily with a fork.

Serve 

Remove the fish from the pan, drizzle with fresh lemon juice, and garnish with herbs of your choice. Pair with side dishes like garlic mashed potatoes or a fresh green salad.

Tips for Perfect Pan-Seared Snapper:

• Ensure your pan is hot before adding the fish to prevent sticking.

• Use a non-stick or well-seasoned cast-iron skillet for the best results.

• Avoid flipping the fish too soon; let it develop a crust for better flavor and texture.

For me, the hardest thing about creating a meal is choosing side dishes. Here are a few ideas that might inspire you to create a culinary masterpiece with your rockfish.

Vegetable Sides:

• Roasted asparagus or Brussels sprouts

• Sautéed spinach with garlic

• Grilled zucchini or bell peppers

Starch Options:

• Garlic mashed potatoes or cauliflower mash

• Quinoa or couscous salad

• Wild rice pilaf with herbs

Sauces:

• A zesty lemon-caper sauce to enhance the fish’s flavor.

• A light herb vinaigrette for a refreshing touch.

• A creamy garlic sauce for richness.

Salads:

• A simple arugula salad with cherry tomatoes and balsamic vinaigrette.

• A classic Caesar salad for a hearty side.

• A Mediterranean salad with olives, feta, and cucumbers.

Wines By Mike

Join us for a free wine tasting this Saturday (and every Saturday) from 3:00 - 5:00.

Ridge, Lytton Springs Zinfandel, 2022 - $52.99

Dry Creek Valley, Sonoma, CA

Wine Enthusiast Rating: 96

Wine Enthusiast Review:

The densely packed nose of this legendary old vine field blend of Zin, Petite Sirah, Carignane, and Alicante gives aromas of crushed blackberry, purple flowers and rich earthy spices, while the palate brings black cherry, olive and licorice flavors in a framework of opulent tannin that will age effortlessly for more than a decade. — Tom R. Capo

Wine Spectator Rating: 95

Wine Spectator Review:

Like a beast that's been tamed, this red is genteel and polished on the outside but dark and fervent deep down, with expressive flavors of blackberry, briar patch, savory anise and pepper. Zinfandel, Petite Sirah, Carignane and Alicante Bouschet. Highly Recommended

Amorica, Val de Loire Blanc, 2022 - $24.99

Loire Valley, France

Crisp, stainless aged blend of Sauvignon Blanc, Chardonnay, and Pinot Gris. 20-40 year old vines planted in volcanic and granite soils.

Elk Cove Vineyards, Estate Riesling, 2022 - $26.79

Willamette Valley, OR

90 Points - Robert Parker Wine Advocate (July 2024) 

The 2022 Riesling Estate has scents of yellow peach, pineapple, honey, ginger and bread dough. The light-bodied palate features full, ripe, tropical flavors and spicy accents. Its racy acidity is balanced by nine grams of residual sugar, and it has a long, flavorful finish. – Erin Brook

What's In Our Case Today

Rockfish (!)

King salmon

Waterman's Pride 8 oz. jar oysters

Petrale Sole

Yellowfin grouper

Alaskan halibut - 6 oz.

Red grouper - 6 oz.

Mahi - 6 oz.

Swordfish - 6 oz.

Corvina - 6 oz.

Cobia - 6 oz.

Chilean sea bass - 5 oz.

Yellowfin tuna - 6 oz.

Atlantic salmon by KvaRoy

Steelhead trout

Rainbow trout

Scallops - 10/20 dry

Pacific Cod

Red snapper - 6 oz.

James River oysters

Blue point oysters

Sure thing oysters

Littleneck clams

Black mussels

Wild Georgia shrimp - in shell and peeled/deveined

Whole red snappers (1-2 lbs each)

Whole branzinos

Black bass fillet (arriving Saturday)

And Finally

My baby girl was born on this day 35 years ago. There were a lot of miracles associated with that day, September 5, 1990. On that day, the youngest woman ever gave birth (That would be me.) And a baby came out of the womb forming complete sentences and talking her head off. (That would be Sara.)

While the two of us continue to be quite remarkable, Sara doesn't talk nearly as much as she used to. Now she is quiet, mature and, really, simply lovely. I am very proud of her.

Me? I am remarkable because I continue to be the oldest woman ever to remain 29 years old. Ever in history. Really.

Cheers to remarkable women.

Have a great weekend.

Blessings,

Kathleen