Tuna and Tacos

Hey Y'all,

Happening Saturday

Come by this Saturday and pick up your fish tacos for lunch! We are grilling mahi from 11:00-3:00.

And back by popular demand, shrimp and swordfish skewers! We are not cooking these but they will be ready for you to bring home and toss on your grill.

Argentina Red Shrimp Ceviche - Argentina Red Shrimp, jalapeno, red onion, cilantro and cucumber marinated in bright citrus juices.

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NO WINE TASTING THIS WEEKEND!

We are taking the day off to celebrate Lucy's second birthday and Moses' baptism.

Since Mike's not taking up this space this week with his notes on the wine tasting, I thought I would blab a little about my favorite wines, not because I know a lot about wine but because I know a lot about drinking. Here's a few recommendations from me, a fishmonger, for wines I really like to drink.

Rapaura Springs Reserve from New Zealand. This one is new to us and I only got to drink the leftovers from last weekend's tasting because we SOLD OUT when people got a chance to taste it. My first sip brought the word "grapefruit" to mind and in a very good way. It is light, summery, citrusy and easy to drink.

Cap Fizz - A great beach wine, poolside wine, back porch in the heat wine. It has a refreshing amount of bubbles, but not enough to make you sneeze. It's dry and pink, looks nice in the glass and tastes nice in your mouth.

Ringbolt - an Australian Cab. This is one to drink with that grilled steak, big and tasty.

Join us next weekend for a catch up session and more real wine advice from Mike.

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This Week's Special

YELLOWFIN TUNA

$13.95/6 oz.

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This is our "go-to" tuna recipe. Simple and delicious.

Seared Tuna with Dipping Sauce

 2 6-oz tuna steaks

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons avocado oil

Sauce:

2 tablespoons reduced sodium soy sauce

1 tablespoon lemon juice

1 minced garlic clove

1 teaspoon honey

3/4 teaspoon red pepper flakes

To make the sauce whisk together the ingredients in a small bowl. Let it sit while you cook the fish.

Season the tuna with salt and pepper on both sides.

Heat a heavy-bottomed skillet over medium high heat for 3 minutes. Add the oil and swirl to coat.

Place the tuna in the hot pan. Cook until a golden crust has formed and the fish is medium rare (red warm center), about 2 minutes per side.

Transfer the tuna to a cutting board and cut into 1/4" thick slices.

Serve with sauce.

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 In Our Cases

Fish  Amberjack Whole Branzino Cod - Icelandic Corvina Monkfish (MA) Petrale Sole Rainbow Trout (NC) Chilean Sea Bass Sable (Black Cod) Redfish Steelhead Trout 6 oz. Steelhead fillet Swordfish Yellowfin Tuna Verlasso Salmon Wild King Salmon (AK) Wild Sockeye Salmon (AK)

Shellfish Wild Florida Rock Shrimp Wild Georgia Shrimp (GA) Littleneck Clams (VA) Black Mussels  Roberts Cove Oysters (MA) Moon Dancer (ME) Swell Oysters (NH) Blue Point Oysters (NJ) James River Oysters (VA) 10/20 ct. Sea Scallops (MA) Caviar Kaluga Caviar Golden Osetra Caviar Classic Osetra Caviar Siberian Beluga Caviar Siberia Caviar Salmon Roe

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And Finally,  

Maya Angelou once said:

 “You are the sum total of everything you’ve ever seen, heard, eaten, smelled, been told, forgot ― it’s all there. Everything influences each of us, and because of that I try to make sure that my experiences are positive.”

I read I Know Why the Caged Bird Sings and think Angelou is brilliant, but I'm not so sure about this quote. For one thing, how do you make sure all your experiences are positive? It would take a better person than me to turn 100 mosquito bites in 95 degree weather with 100% humidity into a positive experience. But just in case I truly am the sum total of everything I have ever eaten, I am going to do my best to fill myself with healthy, delicious food.

At the Catch, we specialize in healthy delicious food and positive experiences. Come by and let us "influence" you.

Have a great weekend.

Blessings,

Kathleen