1 medium onion, chopped
2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup dry white wine or chicken broth
1/4 cup chopped pimiento-stuffed olives
1 tablespoon small capers, drained
4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh parsley
Sauté onion in hot oil in an ovenproof skillet or pan over medium heat 3 minutes or until tender. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute. Reduce heat to low; stir in wine, olives, and capers.
Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.
Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley. Serves 4.
We regularly find great recipes we like to share with our customers. We find them from all over the place, including the web, cookbooks and from our customers. If you have a seafood recipe you’d like to share, please let us know. Bottom line is we love to eat and the more recipes we know the better. Listed below are all the recipes we’ve found. If you’ve tried any of the recipes listed here please let us know how it worked out under comments.
We are committed to offering you the freshest seafood of the highest quality. Our daily selection is dependent on availability and quality. We strive to offer a variety of seafood to accommodate our customers’ tastes and budgets. Our fresh seafood and heat & eat selection are sent out in the weekly email newsletter (shown below) along with recipes, sushi specials and store updates. Click on the link to sign up to receive the Today’s Catch email.
I thought this trout recipe looked delicious and easy for a weeknight meal but what I
really like is that this topping would work well with any white fish.
1 pound trout fillets
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon finely chopped onion
1/2 teaspoon salt
Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour
cream, Parmesan cheese, lemon juice, onion and salt; spread over fish. Sprinkle with
paprika. Bake, uncovered, at 350 degrees F for 20-25 minutes or until fish flakes easily
with a fork.
March 27, 2010….Cooking with Georgia & Dez was filmed at MdM! Check out the website for this local cooking program which features the charismatic mother and daughter duo preparing quick, healthy Mediterranean dishes. The website has lots of useful tips and some great recipes.
September 16, 2009…MdM shucking lessons are videotaped and featured on Boston.com. It’s part of a series by Courtney Hollands’ Next Stop: T stop fun. Check out the video
Monday March 30, 2009 at 7:30 pm – Mercato del Mare was on Chronicle
Mary Richardson gets a hands on lesson in oyster shucking from Liz of the North End Fish Market! click on the link below to watch! Mercato del Mare is in Food Journal Segment Two about 2:39 into the segment.