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Catch of the Week
Happy Easter from Quality Seafood Market!

From the Proprietor
I'd like to send a big "thank you" out to all of you who attended last week's fundraiser for the Arts and Fitness Project for Young Children. Through your combined efforts, we were able to raise more than $12,000 to help train teachers and parents to manage successful arts and fitness education programs for underprivileged children. I hope you enjoy the photos from the event. I wish you and your families have a very blessed Easter holiday.

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

Recipe of the week
Rainbow Trout with Balsamic Syrup and Honey-Citrus Vinaigrette (recipe credit: Chefs Mark Swomley and Jessica R. Gibson, The Smithsonian Sustainable Seafood Cookbook)

2 cleaned rainbow trout, 10 ounces each
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
2 thick slices grusty French or Italian bread
1 bunch watercress, stemmed, washed, and spun dry
1 large vine-ripened tomato, diced
1/2 cup almonds, toasted
*Honey-Citrus Vinaigrette
*Balsamic Syrup

Preheat the oven to 350 degrees F. Heat an ovenproof sauté pan over medium-high heat. Season the trout with salt and pepper. Add the 2 tablespoons oil to the pan; carefully add the trout and sauté for 3 minutes. Turn the fish over and transfer the pan to the oven. Bake for 5 to 7 minutes. Drizzle both sides of the bread with olive oil and season with salt and pepper. Toast on a stovetop grill or under the broiler. Toss the watercress, half the diced tomato, and half the toasted almonds with a little of the Honey-Citrus Vinaigrette. Place the toatsed bread in the middle of each plate. Mound the watercress on the toasts and set the trout on top. Drizzle more Honey-Citrus Vinaigrett over the trout. Sprinkle the remaining almonds and tomoato over the trout and plates. Finish by drizzling Balsamic Syrup over the trout.

*Honey-Citrus Vinaigrette
2 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1 tablespoon frozen orange-juice concentrate
1-1/2 teaspoons honey
1/2 cup vegetable oil
2 tablespoons snipped chives
2 tablespoons chopped fresh parsely
Salt and freshly ground black pepper

Whisk together the vinegar, mustard orange-juice concentrate, and honey. Slowly whisk in the oil until the vinaigrette thickens. Whisk in chives and parsley. Add salt and pepper to taste.

*Balsamic Syrup
1 cup balsamic vinegar

Simmer the balsamic vinegar in a suaté pan over medium-low heat until a syrup consistency is achieved, about 20-30 minutes.

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
4/21/11 - 4/27/11
* Save $1.00/lb. on True Cod (reg. $9.99)
* Save $1.00/lb. on Rainbow Trout (reg. $6.99)
* Save $1.00/lb. on Red Rock (reg. $9.99)

Above: Fresh Rainbow Trout

Easter Chef Prepared Special

Smoked Steelhead Quiche Lorrain ($12.99 each) ~ The perfect item for your Easter brunch!

Thought for the Week
"Easter spells out beauty, the rare beauty of new life." ~ S.D. Gordon

Shuck & Suck Classic Crawfish & Oyster Fest

Join Chef Rich Taylor of Quality Seafood Market on Sat., Apr. 30 from 12 - 6 p.m. at the American Legion (2201 Veterans Dr., between Deep Eddy Pool and Lady Bird Lake) for the "mother of all crawfish boils." Tickets are $25 and include food, beverages, and entertainment. A portion of the proceeds benefits Habitat for Humanity. Purchase tickets online or get more details on the Facebook event page.

School of Fish Blog Post!

Fishmongress Sarah Harper provides information and online resources about the safety of consuming Gulf seafood in her latest post: "Remembering the Deepwater Horizon Oil Spill."

Live Crawfish

Enjoy  live crawfish boiled in house for $6.99/lb. every Thurs. from 4 - 9 p.m. in the restaurant. To reserve live crawfish from our retail market, call 512.454.5828 by Wed. at 8 p.m. for Fri./Sat. pick up. The current retail price is $3.99/lb., and the minimum purchase is one sack (approximately 30 lb.).

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

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

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5621 Airport Blvd
Austin, TX 78751

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