Monday, November 23, 2009

Union Square Farmers Market - Seafood


Photo (Lexi Van de Walle): Capt. Jeff Northrop and his Long Island Sound Bluepoints and Little Necks
Typically, I buy and cook seafood on Long Island and don't usually make it for dinner when I'm in the city mostly because the best and freshest fish is sold at the Union Square Farmers Market and it is a hike from my upper west side apartment. The last couple of weeks, however, I've gone out of my way to try some blackfish, flounder and clams and oysters -- all from local waters, of course, and all from the farmers market.

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ABOUT THE SEAFOOD
Here are the Long Island and Long Island Fishermen at Union Square

  • P.E. and D.D. Seafood (Mondays and Saturdays) - Fresh Fish from the East End's South Fork. Today, I bought 12 flounder fillets for a dinner party.. recipes to follow.
  • Blue Moon Fish (Wednesdays) - I served Blackfish from Blue Moon last week seasoned with dried herbs and fennel seed and a few pats of butter, broiled using medium heat. They have some lovely photos of their East End operation in Mattituck on the Blue Moon Fish Website
  • Westport Aquaculture (Wednesdays) -- relatively new to Union Square, Capt. Jeff is a third generation clam grower -- his shellfish looks delish.
  • Pure Vida (Friday) -- from Hampton Bays on the East End, read my post from last spring

RECIPE

Blackfish with a Kick
Fish:
1 lb. or larger filet of Blackfish
Spicy Marinade:
2 tablespoons each of olive oil, a good quality soy sauce and Worstershire sauce
1 teaspoon of each of paprika, garlic powder, and hot red pepper flakes
Cooked white rice
Prepare marinade and pour over fish and let sit for 1/2 hour. Preheat oven to 400 degrees. Lightly butter a baking dish, and place fish in the dish. Pour all of the marinade over the fillet. Bake for 14-20 minutes or until just cook through.
Serve over white rice with greens, such as sauteed spinach

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