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Catch of the Week
Catch of the Week
From the Proprietor
Good morning seafood lovers! We are still updating our blog and our Flickr photostream with content from our trip to the Boston Seafood Show. I hope you will read our latest blog entry about the Salmon Summit. Experts on salmon aquaculture and the Alaska wild salmon fishery gathered to share their knowledge of the latest innovations in sustainable fish farming and the projected wild harvests for 2011. You might also want to take a peek at our photostream. As you will see, we saw so many fish and shellfish - both familiar and new - that it took a while to upload all the photos! Have a great week, and enjoy this gorgeous Austin spring weather.

~Carol Huntsberger,
Proprietor
Quality Seafood Market
(Photo courtesy of Rare Magazine)

Come Celebrate! Please join us for a fundraiser benefitting The Arts and Fitness Program for Young Children on Wednesday, April 13th from 6:30 to 8:30 p.m. at Quality Seafood Market. Event tickets are $25 and include appetizers, wine & beer, and live music by the Calico Jazz Trio. Please RSVP to 512.452.3820 or email us.

Recipe of the week
Baked Sole with Tarragon and Roasted Shallot-Garlic Butter (recipe credit: Brenda Langton, The Cafe Brenda Cookbook)

Note: This dish also works well with Halibut.

8 cloves garlic, roasted
2 shallots, roasted
1 tablespoon olive oil
1 large or 2 small leeks, white part only, julienned
1/2 cup dry white wine
3 tablespoons butter, room temperature
1/2 teaspoon salt
1 orange, peeled and cut into segments
1/2 tablespoon chopped fresh tarragon
1/2 tablespoon lemon juice
1 1/2 pounds fresh sole, cleaned and trimmed

Roast the garlic and shallots at 350 degrees F for about 20 minutes, until soft. Let cool briefly, and then peel shallots. Cut off the top of the garlic bulb with a sharp knife. Hold onto the base of the bulb, and squeeze out the roasted garlic pulp. While the garlic and shallots are roasting, saute leeks in 1 tablespoon olive oil for 2 minutes. Add wine and simmer, covered, for 3 to 5 minutes or until the wine has evaporated. In a blender or food processor, carefully combine the garlic pulp, shallots, butter, and salt. Set the garlic-shallot butter aside. Place the leeks in the bottom of a large, shallow casserole (at least 10 inches long) or 4 individual dishes. Put the orange segments, tarragon, and lemon juice into the casserole. Lay the sole fillets on top of this. Spread the garlic shallot butter over the fish. Cover with lid or foil. Bake at 400 degrees F for 10 to 15 minutes. Depending on fillet thickness, the amount of baking time will vary. Watch carefully: It doesn't take long to overcook delicate sole. Remove from the heat when the center of the fillet is opaque. To check, insert a sharpe knife into the thickest part of fillet and pull back gently. Serves 4.

Weekly restaurant specials
Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $18.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla. Wash'em down with $2.00 domestic draft beers!

Surf n' Chirp Wednesdays - Lockhart quail filled with our homemade shrimp stuffing. Choose from oven-roasted or golden-fried. We also serve soft shell crabs – golden-fried or sautéed New Orleans BBQ-style. Choose from po-boys, dinners, or order a la carte. Enjoy with a refreshing glass of Texas wine while your relax to the cool sounds of Austin’s own...The Calico Jazz Trio or The Robert Kraft Trio.

Cajun Thursdays - Beginning at 4:00 p.m., enjoy fresh boiled crawfish from Lake Charles, LA ($6.99/lb).

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m. When in season, we also boil live Dungeness crabs flown fresh from the West Coast. Lobsters are $18.99 each and Dungeness crabs are just $15.99/lb.
Retail specials
4/7/11 - 4/13/11
* Save $2.00 on Fresh Alaskan Halibut Fillet (reg. $21.99/lb.)
* Save $1.00 on Fresh Dover Sole Fillet (reg. $8.99/lb.)
* Save $1.00 on Sockeye Salmon Fillet (reg. $14.99/lb.)

Above: Fresh Alaskan Halibut Fillet ($19.99/lb.)

Chef prepared special
Cornmeal-crusted crawfish and andouille cakes with remoulade sauce ($11.99/lb.)

Thought for the week
"Food is our common ground, a universal experience." ~ James Beard

Crawfish update

They're back! We have live crawfish boiled in house for $6.99/lb. every Thurs. from 6 - 9 p.m. in the restaurant. To reserve live crawfish from our retail market, call 512.454.5828. Orders must be placed by Wed. at 8 p.m. for Fri./Sat. pick up. The current retail price is $3.89/lb., and the minimum purchase is one sack (approximately 30 lb.).

Hours
Monday - Saturday
Retail: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.

Contact
Quality Seafood Market
5621 Airport Blvd
Austin, TX 78751
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702
qualityseafoodmarket.com


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5621 Airport Blvd
Austin, TX 78751

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