Lunch with Chef Judi: Big Water Fish Market

  • 0

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.

Tags

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com