Ocean Pride Seafood Specials 11/4 – 11/10
Nov 04
Don’t Forget our $2.00 off Tuesday’s!
John Dory $18.95 
Ingredients • 2 large eggs
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup all purpose flour
• 3 1/2 cups fresh breadcrumbs made from crustless Italian bread
• 4 6-ounce skinless John Dory fillets
• 1/4 cup extra-virgin olive oil
• Lemon wedges
Directions
Preheat oven to 250°F. Whisk eggs with 3/4 teaspoon salt and 1/2 teaspoon pepper in shallow dish. Place flour on plate. Place breadcrumbs on another plate. Dredge fish in flour; shake off excess. Dip fish into seasoned eggs, then coat completely with breadcrumbs. Transfer to baking sheet.
Heat oil in heavy large skillet over medium-high heat. Add 2 fillets and cook until coating is golden brown and fillets are opaque in center, about 3 minutes per side. Using 2 spatulas, transfer to rimmed baking sheet; keep warm in oven. Repeat with remaining fillets. Transfer fish to platter.
Garnish with lemon wedges and serve.
Diver Scallops $21.95 
Ingredients
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Directions
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
Chilean Seabass $28.95 
Ingredients
1 cup all-purpose flour for dredging, seasoned with salt and pepper
1 1/2 to 2 pounds Chilean Sea Bass fillets
4 tablespoons butter/ olive oil combination
1 cup dry white wine
1 tablespoon butter, softened
2 tablespoons drained capers
Directions
Preheat oven to 200 degrees F.
Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3 to 4 minutes. Add butter/olive oil combination. Add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove fish to a plate and keep warm in the oven. Repeat with remaining fillets.
Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in remaining butter and drained capers.
Plate fish and drizzle sauce around each fillet.
Read more at: http://www.foodnetwork.com/recipes/sauteed-chilean-sea-bass-recipe.print.html?oc=linkback