Fresh Seafood & Friday Wine Tasting

We have a limited supply of monkfish in today! Boneless, skinless, and nice, large size fillets. (Check out the recipe below for Grilled Monkfish with Olive and Parsley Salsa.)  We also have a great deal on Willapa Bay oysters for only $5.99/dozen. Check out our seafood counter for Lingcod, Rockfish, Sockeye Salmon, crab and other great selections.

While you are here, pick up a beautiful flower bouquet or some colorful geberra daisies.

Tomorrow afternoon, stop by for a wine tasting of the Spanish, Casa Solar, 2014 tempranillo red wine, paired with some of our delicious cheeses!

Spanish, Casa Solar, 2014

Spanish, Casa Solar, 2014

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Topped with a refreshing lemony olive-herb salsa, this tender grilled monkfish comes together in a snap. Serve with garlic bread and a green salad. To butterfly monkfish, slice through the center of the fillet, cutting almost, but not completely through, then open up like a book.
Cuisine: Seafood
Serves: 4 Servings
  • ¾ pound boneless, skinless monkfish fillets, butterflied
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup mixed pitted olives
  • ½ cup fresh flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  1. Season fish all over with salt and pepper. Cover and refrigerate for 1 to 2 hours.
  2. Prepare a grill for medium-high heat cooking. Meanwhile, combine olives, parsley, oregano and lemon juice in a food processor and pulse until coarsely chopped; set salsa aside.
  3. Pat fish dry with paper towels and brush on both sides with oil. Grill, flipping halfway through, until opaque in the middle and just cooked through, 8 to 10 minutes. Transfer to plates and spoon salsa over the top.