Local Georges Bank sea scallops to sear at home with lemon and garlic. A warm tuna melt from the deli. Fish Fry Fridays with flaky, crispy local fish at our Medfield diner.
For Fish Fridays and any day, visit Brothers Marketplace for fresh, locally sourced fish and all sorts of other seafood throughout the store.
On various days throughout Lent – which begins on March 6th and ends on April 18th – try samples of fresh fish, our own New England Clam Chowder and Haddock Chowder,
Stop by for Free Coffee Fridays between 10am and 12pm (Weston on March 8th, Medfield on March 22nd & Waltham on April 5th), featuring smoked salmon from Ducktrap River of Maine on local bagels from One Mighty Mill in Lynn, MA.
Fresh and ready from Brothers’ Kitchen, select from house-made recipes, including grilled salmon, crab cakes, and shrimp. Choose from two fish dishes at the Hot Bar every Friday during Lent.
Also on Fridays, find a new local fish at our seafood counter that you can trace back to the boat and captain who caught it. And pick up recipe cards in the store to make it easy to cook something new at home.
Cook up grey sole in a skillet with dill butter. Pan sear snapper haddock simply with olive oil, tomatoes and fresh basil. Steam clams in butter, garlic, white wine and lemon juice and serve over pasta, with chopped fresh Italian parsley.
For a French-style, “en papillote” presentation, wrap white fish, such as cod or haddock, in parchment with lemon, herbs and butter and bake it in the oven. Steam white fish Asian-style with fresh ginger, garlic, rice vinegar, sesame oil and soy sauce. Or make it a Taco Tuesday with battered fish to fill your tacos.
If you’re entertaining guests, create a display of smoked fish with crackers, including smoked salmon, trout pate, and bluefish pate.
Keep the fish theme going through dessert with cupcakes decorated with Swedish fish from the bakery.
If you need more suggestions on how to cook fish and seafood at home, just ask!