Our Specials This Week:

Fresh Swordfish Steaks                                                                                  $8.98 lb.

Gourmet Stuffies                                                                                              $1.50 ea.

Fresh, Farm-Raised Yellowtail Catfish Fillets                                               $5.98 lb.

Roast Yellowtail Catfish with Potatoes

1½ pounds (about 3) russet or Idaho potatoes

5 tablespoons olive oil

1 teaspoon salt, or to taste

½ teaspoon fresh-ground black pepper

2 teaspoons dried thyme

1½ pounds yellowtail catfish fillets

1. Preheat the oven to 450º.
2. Scrub the potatoes and, if desired, peel them.  Cut each potato lengthwise into 8 wedges, and then cut each wedge crosswise in half.  Pat the potatoes dry.
3. In a large roasting pan, toss the potatoes with 3 tablespoons of the oil, ½ teaspoon of salt, and ¼ teaspoon of pepper.  Sprinkle with about 1½ teaspoons of dried thyme and toss again.  Roast the potatoes for 10 minutes.  Using a spatula, turn the potatoes and roast them for 10 more minutes.
4. Meanwhile, rinse the yellowtail catfish fillets and pat them dry.  Rub the fish with the remaining 2 tablespoons oil and sprinkle both sides with the remaining salt, pepper and thyme.  Set aside.
5. Remove the pan from the oven.  Turn the potatoes again, and then push them over to make room for the fish.  Place the fish on the other side of the pan and return it to the oven.  Roast the fish and the potatoes just until the fish is opaque through and flakes easily when tested with a fork, about 10 minutes.  Makes 3 servings.

Prices effective:  Tuesday, May 6, 2008 Thru Saturday, May 10, 2008.

We reserve the right to limit quantities.  Not responsible for typographical errors.  Availability of advertised items dependant on market/weather conditions.