Springtime at Monahan’s Seafood
Monahan's Seafood Market
by Monahan's Seafood
2M ago
Written by Tommy It’s that time of year! Warmth in the air, lilacs in bloom, and some of our seasonal favorites returning to our fish case. Our friends out East have been busy on the waters and this weekend we’ve got fresh Mackerel, Squid, Tautog, Butterfish, Sea Robins and Bluefish, just to name a few! Alaskan Halibut season has been off to a strong start, and Maryland Soft Shell Crabs are close to being in full swing. A very special guest in our case this weekend is the spring delicacy that is Connecticut River Shad Roe! Be sure to read Mike’s Post about what makes Shad Roe so deliciou ..read more
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Harrison’s Whitefish Sandwich – Redux
Monahan's Seafood Market
by Monahan's Seafood
11M ago
written by Jim Northern Michigan develops and inspires important writers with a bent toward the outdoors.  Amongst the best was Jim Harrison, whose fine and somewhat naughty road-trip novel “The English Major” includes a (very likely) non-fictional whitefish sandwich at a diner in the village of Epoufette.  Located on US 2 west of the Mackinac Bridge, you’ll find Epoufette around the half-way point of a 60 mile stretch of mostly public, sugar sand beach on the North Shore of Lake Michigan.  Pick a spot.  Pull off the road.  Take a dip and have a picnic.  It’s fre ..read more
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Jim’s Harrison’s Whitefish Sandwich
Monahan's Seafood Market
by Monahan's Seafood
11M ago
For the fish: Whitefish Fillets- 1/3 lb. per sandwich Salt and Pepper Dijon Mustard Masa Harina or Drake’s Batter Mix Whole egg(s) Corn Meal For the tartar sauce: Mayonnaise Dill Pickles Fresh Lemon Juice Honeycup Mustard Tabasco To complete the sandwich: Bread Roughly Chopped Romaine or Iceberg Tomatoes Generously season the fillets with salt and pepper.  Coat them in a thin layer of dijon mustard then dust in corn flour (masa harina) or Drake’s.  Dip them in egg wash (a whole egg beaten with a little water).  Finally, dredge them in medium grained corn meal.  Let th ..read more
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Clams Cataplana
Monahan's Seafood Market
by Monahan's Seafood
1y ago
One of the most famous (and delicious!) Portuguese combinations of shellfish and pork Serves 6 • 2 medium Spanish onions (sliced thin) • 3 large garlic cloves (minced) • 2 large sweet green peppers (cored, seeded and cut into strips) • 1/4 cup olive oil • 1 large bay leaf (crumbled) • 1 can undrained San Marzano tomatoes, diced • 1 can tomato sauce (8 oz) • 1/4 lb. lean smoked ham (diced) • 1/2 lb. Portuguese linguiça or Spanish chorizo, sliced 1/4″ thick • 1/2 cup dry white wine • 1/4 cup coarsely chopped Italian parsley • 5 dozen manila clams or 4 dozen small littleneck clams, rinsed Stir-fr ..read more
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SHOCKING New Species Discovery at Monahan’s: Seeing-Eye Oyster from Wellfleet!
Monahan's Seafood Market
by Monahan's Seafood
2y ago
Shucking oysters on this early April Friday morning I popped the top shell off a nice plump Wellfleet and I experienced a sight so frightening that my knees buckled! Looking down on one of thousands of oysters I’ve shucked in my life, NEVER has one looked back up at me! The first thing I did was to show this freak of nature to the staff. Some laughed thinking it was a joke, some were puzzled or even scared, but all agreed that it was one of the plumpest, most succulent and beautiful oysters we’d ever seen. Do I call the news media?…a U of M marine biologist? or do I just squeeze a l ..read more
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John Dory en Papillote
Monahan's Seafood Market
by Monahan's Seafood
2y ago
Serves 4 4 John Dory fillets- 6-8 oz. each 2 carrots cut thin julienne 2 tomatoes, diced 2 leeks cut in thin julienne (use white and part of green) 3 cloves garlic, fine chop 2 zucchini, cut thin julienne 3 T chopped fresh dill 4 T olive oil 1/4 cup fish stock (available at Monahan’s) or dry white wine Salt and pepper 4 pieces of parchment paper 12 x 16 inches (available at Monahan’s) Pre heat oven to 375º. Because the John Dory fillets are fairly thin do a quick sauté of the veggies. Heat pan over medium- high heat, add 2 T olive and add garlic until it just starts to brown. Add v ..read more
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If a Doctor Seuss Fish Came to Life…
Monahan's Seafood Market
by Monahan's Seafood
2y ago
We’ve seen a lot of weird looking creatures over the years here at the market, monkfish that look like Jabba the Hutt, 6 foot long Pacific octopus, giant geoduck clams, monstrous toothy wolfish with a mouth full of molars, but my vote for the wildest looking fish has to go to the John Dory. With smooth silver skin like a Jack, a flat body like a flounder, armor like a sturgeon, a dorsal fin like a roosterfish and a head like a snook, this fish looks like it was thrown together from leftover parts of at least 5 totally different species. John Dory are known in much of the world as “Saint ..read more
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Buffalo Shrimp
Monahan's Seafood Market
by Monahan's Seafood
2y ago
Simply dip cleaned, peeled gulf shrimp in 1/2 and 1/2, dredge in Drakes batter mix, then fry in about 1/2 inch peanut or vegetable oil. Drain shrimp on a paper towel or grocery bag then toss in a mixing bowl with a good amount of Frank’s Red Hot Sauce to taste. They’re fantastic as is, but you can serve them with blue cheese or Thousand Island dressing and celery sticks if you’d like ..read more
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Pasta Alle Vongole- Spaghetti with Clams
Monahan's Seafood Market
by Monahan's Seafood
2y ago
Serves 2 1/2-3/4 lb. spaghetti 1lb. manila clams 3 cloves garlic, minced 4 T olive oil Splash of white wine (4 or 5 T) 2 T Italian parsley, chopped Boil spaghetti al dente Heat large pan over high heat. Add olive oil garlic and clams, stir and cover pot. Shake pan and when clams begin to open (about 2 minutes) add wine and cover until clams all open. Reduce heat, add spaghetti and toss clams and pasta. Serve and garnish with parsley ..read more
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Brandade de Morue
Monahan's Seafood Market
by Monahan's Seafood
2y ago
Serves 6 as an appetizer 1 1/2 lbs. Monahan’s bone-in salt cod, soak 36 hrs, changing water at least twice a day 1/2 C boiled potatoes cut in 1/2 inch cubes 3 cloves garlic, peeled; in small pan soften at low heat with a little olive oil 2/3 C extra virgin olive oil 2/3 C half + half or milk freshly ground black pepper juice of 1 lemon 1/8 teaspoon grated nutmeg Cut salt cod into 2 inch wide pieces and submerge in a bowl with a good amount of water and refrigerate for 24-48 hours changing the water at least twice a day. Time depends on how thick and how salty the pieces are. Our Foley’s salt ..read more
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