Tuesday, March 1, 2011

Best of Seafood Class

After many months of waiting, we finally had the first seafood class of 2011 at Whole Foods (http://www.wholefoodsmarket.com/) and the theme was “Best of Seafood Class” so you knew it was going to be awesome! I was going to try and dig up my old blog posts for these courses to see what I had said in the past, but I actually have way too many posts to go through! So I decided just blog about them again and apologies if this sounds familiar at all.

We started with a Clam Chowder, which I do not remember having the first time, and I was surprised that the broth was so thin instead of thick and creamy. Yet, it still held a lot of flavor and it was easy to find the clam chunks. Unfortunately, it was also a little too easy to find the bacon chunks too and it invaded the clam flavor. Not exactly a “best of” for me.

Next up was the Chipotle Cod Cakes with Lime Mustard and I definitely remembered these because they are incredibly spicy! I knew in advance to DOUSE the cod cakes with the lime mustard sauce as if I were attempting to put out a fire. While they cod cakes were delicious, the heat was actually a bit too overpowering. Of course all the spice lovers in the class were just thrilled.

I had better luck with the Mahi Mahi tacos with fresh pico de gallo. There was a little bit of cayenne pepper but I didn’t have any problems with heat thanks to the pico de gallo. The melted Chihuahua cheese was also a nice addition. It probably helps that I’m in a “fish taco” mood these days too. Hehe

But probably one of my all time favorite dishes was the Chilean Seabass with a garlic and bread topping. I immediately shared this recipe with friends! Hehe The fish is so light and buttery flavored that it just melts in your mouth. The bread topping gives it just enough texture as well. Outstanding!

In other happy Whole Foods news, the next cheese class, a goat cheese theme, will take place on Tuesday, March 29th. You can check out the March Galleria callendar here: http://wholefoodsmarket.com/stores/st-louis/store-calendar/

2 comments:

  1. "Chilean Seabass with a garlic and bread topping. I immediately shared this recipe with friends!"

    love Seabass. interested in that recipe. can you post? :)

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  2. Ingredients:
    5-ounce sourdough bread or other leftover bread
    1 tablespoon butter, plus 1/2 stick unsalted butter
    4 (6-ounce) sea bass fillets
    Salt and freshly ground black pepper
    1 lemon, zested and juiced
    Few sprigs thyme, leaves removed
    3 cloves garlic, smashed
    1 cup fresh parsley leaves

    Directions:
    Preheat oven to 350 degrees F.
    Pulse the bread in a food processor to get slightly coarse bread crumbs.
    Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
    Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
    Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
    Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

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