Sunday, August 24, 2008

Recipe of the Week - Grilled Halibut w/Herb Dijon Sauce

Due to the Labor Day Holiday, we are sending our weekly newsletter a couple days early so you can plan your holiday meal and have it arrive in time.

Summer certainly went by in a hurry with Labor Day is just 10 days away. It is raining (again) in the Pacific Northwest. My father is of the opinion that you can't catch fish when the sun is out. Thank goodness this doesn't apply to Hawai'i! The good news is we are getting close to fall Coho & Chinook Salmon. The run is starting to trickle in, with the peak in early October. More good news is coming with the opening of the Area 7 Dungeness Crab Season in Washington next month. We will finally have Whole Cooked Crab available! [TOP]

Seafood & Product News

Hawaiian Fish - The next 30-45 Days will see many of the Open Ocean fisheries slow down and the Bottom Fishery re-open. We are in good shape on most items except Opah. Some larger Opah orders will take a week to 10 days to fill.

Alaska Fish - Alaska fall Coho & King Salmon fisheries are coming on line now. Many of the Chum & Pink Salmon fishermen are re-rigging for Pacific Halibut, with that Season expected to continue until mid November. The Sockeye Salmon run is still running with a few weeks left.

Seafood Accessories - We have added some new items! We now have Chopsticks, Seashell Serving Dishes, Bamboo Disposable Cutlery & those cute little Parisol & Palm Tree Picks. We also have a heck of a price on Bamboo Skewers!

NOH Hawaiian Seasonings - After just a couple weeks, we have identified some big sellers in the Hawaiian Seasoning department. Char Siu (Chineses BBQ) Seasoning has been very popular. Sold out with more on the way! Adobo Seasoning has also been popular. One of our non-seafood favorites is Hawaiian Spicey Chicken Seasoning. Haupia (Hawaiian Coconut Pudding) has also sold out with more on the way. Chinese Stir Fry, Hawaiian Curry, and Vinha D'alhos are also in the top 10. Frankly, they all taste great and are quite inexpensive!

Oils of Aloha - The most popular Macadamia Oils to date are Kauai Herb, Pele's Fire & Hawaiian Gold. We are already getting re-orders for the new 32oz Family Size! In our cooking we have replaced Olive Oil with Macadamia Oil in 90% of our cooking. [TOP]

Coupon Codes

New! Save 10% on Wild Gulf Super Jumbo Shrimp! - Use Coupon Code PRAWN10

New! Save 10% on Wild Maine Lobster Claws! - Use Coupon Code CLAW10

Back & Better! Save 15% on King Crab Snap n Eat Legs & Claws while supplies last - Use Coupon Code SNAP15

Save 15% on JO Spices, Tom Douglas Rubs & Marinades, NOH Seasonings & Oils of Aloha Macadamia Oils Orders over $49.99 Mix or Match! - Use Coupon Code RUB15

Save 15% on BBQ & Seafood Accessories Orders over $49.99 Mix or Match - Use Coupon Code GIZMO15

Grilled Halibut with Herb/Dijon Sauce

Recipe of the Week - August 31st 2008

This is a fantastic recipe for Grilled Halibut that works well with both Halibut Steaks & Fillets. Very simple prep, minimal ingredients, and maximum flavor. Try this Recipe with any firm White Fish (Ono, Opakapaka, Swordfish etc.) Just be careful not to overcook!

4 7/9oz Wild Ocean Seafoods Pacific Halibut Steaks or Fillets
1 sprig of fresh lemon thyme
1 small sprig of fresh Tarragon (leaves removed and torn in small pieces)
1/2 cup of mayo
2 tblsp Dijon mustard
1 cup grated cheddar cheese
Salt and pepper

Prep:(Mise en place)
Mix the thyme, tarragon, mayo and dijon mustard and set aside.
Lightly salt and pepper Halibut fillets
Light Grill

Grill the Halibut until about 1/2 to 3/4 cooked
Spread herb/dijon sauce over fish and top with grated cheese
Finish cooking fish and serve!
Cheese should be melted and bubbly.


Recipe Contest

We have received some really nice recipe submissions over the past couple months. Unfortunately, several were for farm raised seafood, and others for species we do not offer. Last week, we featured a recipe from Mike Taylor for Creole Prawns. Mike is the proud owner of a $25 Wild Ocean Seafoods Gift Certificate! We have made one change in our Recipe Contest; photos are now required. You can email us a digital picture or mail us a photo with your recipe submission.


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