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Lunch with Chef Judi: Big Water Fish Market

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Posted: Friday, August 30, 2013 12:00 pm | Updated: 10:55 pm, Sun May 18, 2014.

This week I discovered a great little Siesta fish market with a little store front a BIG personality.

If you love soft shell crabs when they are in season and fresh triple tail and grouper- this is a great spot for you. What started as a fish market has now become the local daily eatery. Fresh fish sandwiches and some pretty darn good calamari that I scored the recipe for you.

It is BYOB but don’t worry- there is a 7-Eleven right near there if you forget. 2 big picnic tables and markers to doodle on the table and a big comfy couch if you prefer.

Call ahead and get take out and enjoy on Crescent Beach at sunset. This is real deal fresh and casual.


CALAMARI SALAD

Ingredients

  • 1 1/2 lb cleaned squid
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
  • 1/3 cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
  • 2 celery ribs, cut into 1/4-inch-thick slices
  • 1 cup loosely packed fresh flat-leaf parsley leaves

Preparation

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

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