Posts Tagged ‘seafood’

Here Fishy, Fishy. Vendor Spotlight: Finn-Atic Fish Company

Finn-Atic Fish

Florida is known for its fresh seafood and array of marine life right off the Treasure Coast. Eric and Lisa Finn of Finn-Atic Fish Co. are passionate about their love of fresh seafood. And, with a last name like Finn, you know they are definitely experts! We caught up with them recently for our bi-weekly blog:

Q: What is your favorite restaurant in downtown Delray Beach?

A: We really enjoy 32 East or Max’s Harvest. Love the local flair in a lot of their dishes.

Q: If you were trapped on a desert island what three items would you want to have?

A: My wife, a spear gun and a mask. We wouldn’t run out of fresh seafood, that’s for sure!

Q: When you aren’t at the Delray GreenMarket, where would we mostly likely find you?

A: The Atlantic Ocean, catching the freshest fish possible off the coast.

Q: What is one place you hope to travel to someday?

A: Australia – g’day mate!

Q: What is your favorite seafood you sell?

A: It would have to be hogfish or cobia. Hogfish are often referred to as the filet mignon of fish. This delicate, white fish has virtually no “fishy” taste and is often a favorite.  What makes hogfish special is that it is primarily caught by spear, not hook and line like most fish are harvested. Hogfish is great blackened on a skillet with your favorite seasoning, or with no seasoning at all. Cobia meat is white and mild like grouper, but it is cut into thicker steak-like pieces that are comparable to swordfish.  Cobia steaks are often cooked grilled, or blackened.

Here is one of our favorite recipes, grilled cobia and lobster!

Ingredients:

1 lb. cobia fillets

2 lobster tails

Chef Pappy’s Cajun seasoning (for cobia)

Chef Pappy’s Garlic Butter seasoning (for lobster)

2 large sweet potatoes

2 large zucchinis

Season salt

Directions:

1. Heat the oven to 400 degrees, and the grill to medium-high heat.

2. Cut the sweet potatoes into fries, lightly toss in olive oil, and sprinkle with season salt.  Place into the oven.

3. Cut the lobster shell open, pull the meat out, and put onto a skewer.  Cut zucchini into strips for grilling.

4. Lightly season the cobia fillets with Chef Pappy’s Cajun seasoning, and the lobster with Chef Pappy’s Garlic Butter seasoning.

5. Put the cobia fillets, lobster skewers, and zucchini on the grill.

6. Cook the fillets for approximately 3 minutes on each side depending on thickness.  The lobster should take about the same amount of time to cook.

7. Remove from grill, serve, and enjoy.

And make sure to connect with these guys on social media! Facebook, Instagram at Finnaticfishco and Twitter @finnaticfishco.

Find Your Super Bowl Fare at the Delray GreenMarket

By Paula Detwiller

Giants or Patriots? Eli Manning or Tom Brady?

Wait a minute. Isn’t the real question “Crab Dip” or “Shrimp Cakes”?

Whether you cheer for New England or New York (or neither!), Super Bowl Sunday is a great reason for a get-together. And to make sure you have the freshest ingredients possible for your Super Bowl party, be sure to stop by the Delray GreenMarket the day before.

 

Football Lover’s Food

From Anita’s Guacamole to Mozzarita Fresh Italian Cheeses to half-sours from The Happy Pickle, we’ve got football fans’ favorite finger foods. But that’s just for starters. Here are two “super” appetizers from our GreenMarket cookbook, Tastes of the Season, that are sure to please the palate. Both use fresh seafood and vegetables available at the GreenMarket.

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Crab Dip   (recipe from Bruce and Natalia Hartwig, Off Shore Crab Company)

6 oz crab meat

8 oz cream cheese, softened

2 scallions, chopped

½ red pepper, chopped, no seeds

2 oz sharp cheddar cheese, shredded

2 Tablespoons sour cream

In a medium-sized bowl, add all ingredients except sour cream. Mix well. Add the sour cream and mix again. Serve cold with crackers or chips.

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Shrimp Cakes  (recipe from GreenMarket shopper Carolyn Donohue)

1 lb. uncooked shrimp, peeled and deveined

1 large Russet potato, peeled and finely chopped

1 medium onion, finely chopped

4 green onions, finely chopped

3 Tablespoons flour

1 egg, lightly beaten

1 tsp salt

½ tsp pepper

Grind the shrimp in a food processor to a coarse consistency. Add the potato and onion and pulse just to combine. Transfer to a medium bowl. Stir in the green onions. Fold in the flour and eggs, add the salt & pepper. Heat 2 inches of oil in a deep skillet over medium heat until it reaches 375 degrees. Working in batches, drop the shrimp mixture by the spoonful into the oil. Fry the shrimp cakes until golden brown. Transfer to a paper towel-lined plate to drain. Season with salt & pepper and serve hot.

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ENJOY THE GAME!

P.S.  Our Tastes of the Season cookbook is available for only $12 at the CRA’s GreenMarket booth. Or call GreenMarket Manager Lori Nolan at (561) 276-7511 to order a copy or two.