Salmon, Rainbow Trout and Vacation

Hey Yall,

I'm on vacation this week so I dropped in a few of my favorite fish recipes from Mr. Fish's kitchen to hold you over until I return next week!

Mr. Fish's Company Salmon

Ingredients:

Salmon fillets 

Your favorite barbeque sauce

Creamy Dreamy Grits (from Flying Biscuit Cafe)

This recipe takes more effort than plain old grits but it is worth it! This recipe makes a ton so halve or quarter it for just a few folks:

6 cups of water

2 cups of half and half

3 teaspoons of kosher salt

¼ teaspoon white pepper

2 cups quick grits

1 cup grated white cheddar cheese

 4 tablespoons unsalted butter

Coleslaw

1 bag of shredded cabbage (coleslaw mix)

Coleslaw dressing

1 tsp. Toasted sesame oil

Red or green chile oil

To make the grits:

Boil the water, half and half, pepper and salt.  Slowly add grits. Reduce to low and cook about 10 minutes, whisking often. Add white cheddar cheese and whisk to combine.   Add butter and stir until smooth.  (This recipe makes a ton so halve or even quarter it for just a few servings.  But it is delicious leftover for breakfast.)

To make the coleslaw:

Follow the directions on the back of the shredded cabbage to make the dressing.  Mix a small amount of dressing into cabbage, just enough to get it wet. Toss coleslaw with toasted sesame oil.

To make the salmon:

Lightly brush barbeque sauce on both sides of salmon.  (Do not repeat during cooking).  Cook in an iron skillet or on the grill for 5 minutes per side. 

To serve:

Place the fish on the grits and top with slaw.  Drizzle hot chile oil over the dish but use sparingly.  It’s got some heat.

---

Free Wine Tasting - Join us Saturday 3:00-5:00

A Public Service Announcement: You can drink red wines in the summer.

This Saturday we'll pour a couple of domestic Pinot Noir selections that are both delicious and great with grilled fish. One from Oregon and the other a Central Coast California  offer a contrast in styles. The third pick for this weekend is a "Summer sipping on the patio" Italian Rose (Sorry - Rosato). Come join us.

Belle Pente 2021 Yamhill-Carlton Pinot Noir - $35.99

Editor's Note - Some might have tried this the first week in May and it was a favorite pick for Mother's Day, but everyone else need to try this wine while we can still get it. (It's in limited supply.)

Winery Comments: This year’s rendition of the “baby Belle Pente” includes lots from all 8 of our Pinot Noir blocks, with a high diversity of clones, exposures, and elevations. The 2022 harvest was the 3rd latest in our 30 year history, producing wines with refinement, structure, and a distinct “old world” personality. There were no new barrels in this cuvee, which helps express the pure savory qualities of the vintage. A moderate dose of whole clusters adds to the complexity. Very approachable and attractive now, it will only get better with a few years in the cellar.

Bishop's Peak 2023 San Luis Obispo Highlands Pinot Noir - $25.99

San Luis Obispo, CA

Wine Enthusiast rated this delicious Pinot with a 93 rating! 

Talley Family Winery offers Bishop's Peak as a "non-vineyard specific" Pinot that still rivals their Talley label single vineyard bottlings. Delicious.

Kreos Negroamaro Rosato - $17.99

Salento/Puglia/Southern Italy

From the winery:

KREOS is a rosé wine produced from Negroamaro grapes from the Castello Monaci winery. The name derives from the Greek mythology, Eos, daughter of the aurora. Kreos is a pure rosé obtained from 100% Negroamaro grapes. The grapes come from vines grown on calcareous clayey, siliceous, deep and dry soils. This excellent rosé wine is presented with floral and fruity aromas and a full and elegant taste, and offers good persistence in the mouth with a savory and light aftertaste of fresh fruit.

---

This Week's Special

Rainbow Trout

$14.95/lb.

Our 10 oz. rainbow trout fillets are butterflied and boneless.

Mike's Carolina Dry Rub Pan BBQ'd Trout

2 - 10oz. rainbow trout fillets, skin-on

4 tbsp - avocado or olive oil

3 tbsp - butter

½ cup - all-purpose flour (or preferably Wondra flour which is finer and doesn't clump)

1 tsp - salt

1 tsp - pepper

1 tsp - paprika

1 tsp - ground coriander

1 tsp - dried thyme

2 cloves - thinly slice garlic

**Note - You should probably use two 10-12 inch skillets for two 10oz butterflied trout fillets. I prefer cast iron pans for the even heat distribution. Cut the butterflied fillets into four individual fillets.

1. Heat the pans to medium high. Put half of the oil in each pan.

2. Pat the fillets dry with a paper towel.

3. Mix the salt, pepper, coriander, and paprika in a small bowl, then evenly sprinkle on the meat side of four fillets and pat into the flsh.

4. Coat the seasoned meat side of the fillets with flour.

5. Lay out in the pans meat side down and cook undisturbed for 4-5 minutes until nicely browned.

6. Using two spatulas to gently turn the fish over to cook the skin ( I use a fish spatula that is long and narrow to avoid breaking the fillets when turning )

7. Immediately add half of the butter and half of the garlic to the side of the fish in each pan. Cook for 1 minute then spoon the butter/garlic mixture over the fish.

8. Serve!

For a wine pair try a Pinot Noir or Beaujolais (Gamay) if you prefer red. For a white wine, Pinot Gris, Pinot Grigio, Sauvignon Blanc, or Chenin Blanc are great.

---

 In Our Cases

Fish Amberjack Whole Branzino Cod - Icelandic Corvina Red Grouper Pacific Halibut Mahi Monkfish Petrale Sole Rainbow Trout Sable (Black Cod) Chilean Sea Bass Red Snapper Steelhead Trout Swordfish Yellowfin Tuna Verlasso Salmon Wild King Salmon Wild Copper River Sockeye Salmon

Shellfish Wild Georgia Shrimp Littleneck Clams Black Mussels  Bad Boy Oysters Blackberry Oysters Blue Point Oysters James River Oysters 10/20 ct. Sea Scallops Caviar Kaluga Caviar Golden Osetra Caviar Classic Osetra Caviar Siberian Beluga Caviar Siberia Caviar

---

And Finally,  

"Montana has a spell on me. It is grandeur and warmth." - John Steinbeck, Travels with Charley

See you next week.

Blessings,

Kathleen