If you have not been to visit Bill Ryan and the guys at CLEAN CATCH FISH MARKET on Selwyn Ave, you have seriously missed the boat.  [No pun intended]  This is my JAM for a super healthy & delicious dinner – the seafood at Clean Catch is of the highest quality and sourced from day-boat fishermen, fisheries, and producers who have been certified for product quality, eco-labeling, sustainability, organic, traceability and responsible fishing.

The selection of freshly delivered seafood changes daily, and the prepared foods, like their crabcakes, salmon burgers, ahi poke and lobster bisque are the best in town, bar none.  Don’t even bother going to a restaurant, just go to Bill at Clean Catch.  You can park right outside the door ~ even with all the craziness at the Tranquil Court lot ~ they’ll ice your purchase for you, explain how to prepare anything you buy, reco a bottle of wine to go with, and even have King of Pops for a lite dessert. Here are just a few ideas on what to do with your fresh fish from Clean Catch this week:

Salmon with Cucumbers from Food52.com

Photo by Karen Mordechai from Food52.com

New Zealand’s farm raised ÅŒra King Salmons have only recently been introduced into the United States and are available right now at Clean Catch.   ÅŒra Kings are also known as Chinook salmon, and as Kings, they are the largest of all salmon and the fattiest, boasting the highest levels of Omega-3 fatty acids.

Serves 2

2 fillets of wild salmon
1/4 cup cucumber, thinly sliced
4-5 radishes, thinly sliced
3 tablespoons dill, chopped
2 tablespoons rice wine vinegar
1 teaspoon sugar
Salt and pepper to taste

Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings.
Either by hand or with a mandolin, slice cucumbers and radishes into very thin rounds.
Place both in a bowl with rice wine vinegar, dill, sugar, and pinch of salt to season. Toss to combine, and set aside.
Season both sides of the salmon with salt and pepper.
In a hot fry pan or on a hot grill, cook the salmon for several minutes, until nicely browned.
Turn over, and continue grilling until just cooked through.
Salmon will look flaky when done.
Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

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Or try one of these salmon recipes recommended by Bill and the guys at Clean Catch:

Bee Raw’s Zeke Freeman’s Miso Glazed Salmon with Buckwheat Honey

Pan Seared Salmon with Sautéed Spinach and Crème Fraîche

 

 

Ina Garten’s Easy Sole Meuniere 

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Clean Catch sells out of a lot of their daily deliveries, so it’s good to call or text your order in advance.  Right now, they usually have fresh Day-Boat Petrale Sole from California in though. Petrale sole has a fine texture and a sweet, delicately nutty flavor and is an excellent source of low-fat protein, calcium, and other important nutrients.  Try this classic to impress your family this week:

2 servings

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
Lower the heat to medium-low and cook for 2 minutes.
Turn carefully with a metal spatula and cook for 2 minutes on the other side.
While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
When they’re done, add the cooked fillets to the plates in the oven.
Sprinkle with the parsley, salt, and pepper and serve immediately.

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Or try one of these sole recipes recommended by Bill and the guys at Clean Catch:

 Butter-Seared Sole with Snap Peas, Dill + Capers

Oven-Poached Pacific Sole With Lemon Caper Sauce

 

Go by and see What’s for YOUR Dinner tonight at CLEAN CATCH.  And don’t forget to tell ’em scoop sent ya.

2820 Selwyn Ave Suite 150
Charlotte, North Carolina
(704) 333-1212
http://www.cleancatchfish.com/

Clean Catch Fish Market