We’ve done the butcher shop for meat before, but we’ve never really purchased seafood from a quality fresh fish shop (a fish monger?). I’ve been meaning to check out Empire Fish for a long time, and I finally did on Saturday. Awesome store really — very friendly staff and a great collection of sea critters. Lots of fresh options and some frozen stuff available too. I may have been a little over-excited though because I left with some scallops, some shrimp and a haddock filet.
All of that led to Seafood Sunday!
Using recipes from the America’s Test Kitchen Family Cookbook (btw, if you don’t own this cookbook, buy it from Amazon now — at less than $24, it’s a bargain) as a guide, our lunch meal consisted of a little Ginger-Hoisin Shrimp.
On the side, we ate some more of the quinoa, and enjoyed some European Peasant Bread from the Artisan Breads in Five Minutes a Day book. Overall it was a tasty, speedy, albeit slightly-more-extravagant-than-your-average-noontime-meal lunch.
Then, when it came to dinner time, I put the awesome Saints victory on hold to cook up the rest of the fishy stuff. With only about a single serving each of scallops and haddock, I decided to make both. For the scallops, I pan-seared them with the lemon, shallots and capers recipe from America’s Test Kitchen. For the haddock, I kept it simple. A little salt and pepper followed by a quick dredging in some flour. That’s just basic white rice on the side.
The lemon/caper/shallot combo was a little overpowering. I think we both ended up pushing most of it to the side and focusing on the scallop-ey goodness. As for the haddock, for such a simple preparation, it was quite tasty. I mean, Kelley, who doesn’t really like fish, gave it a favorable review. I believe her words were along the lines of : “I would go to a fish fry if they used this recipe.”