Great Seafood Ideas – Just in Time for Lent
Now that Lenten season is here, you’ll enjoy outstanding options and expanded variety courtesy of our Seafood Department. Whether or not you observe Lent, you’ll find this is the perfect time to find incredible seafood – either raw, “heat & eat” or fully–cooked meals.
At our store, the seafood needs of many customers change significantly during this seven-week Christian observance. So, we grocery fishmongers really have to cast our nets wide to offer more fresh seafood options than at any other time of the year. Our customers consume a lot of fish during these weeks.
It’s common for a customer to confide in our seafood associate that they are tired of the same type of fish or seafood recipe – but that they also don’t know how to prepare something different. Does this describe you, too? If so, here’s what I need to tell you – let us help! Our seafood associates are glad to suggest different types of fish, offer preparation options and can even provide printed recipes. Just ask.
We pull out all of the stops during Lent. In addition to our great everyday selection, we also stock seafood varieties you don’t usually see. Some are expensive, some are inexpensive. Did you know that we also take special requests for varieties you may not find in the cases? It’s all about making our customers happy – by giving you the products you want, plus a little!
We always offer many great varieties of fish, such as …
- salmon
- tilapia
- cod
- catfish
- frozen wild–caught sockeye salmon
- sea bass
- walleye
- sole
- flounder
- raw shrimp
- cooked shrimp
- smoked fish
… and all of the seasonings, spices and condiments that you will need to create a mouth-watering masterpiece featuring your favorite fish.
Try this great recipe for something new and exciting!
Baked Steelhead Trout / Salmon with Apricot Salsa
Makes 2 Servings
This is a great recipe emulated from a top restaurant in Denver. Serve it with long grain and wild rice! Yum, yum! Please let our seafood managers know how you liked it …
Prep: 1 hour 15 minutes (because the salsa must be chilled for one hour)
Cook: 30 minutes
1 lb steelhead trout or salmon fillets
1 (16oz.) can apricots
5 green onions (chopped)
1 (8oz.) can diced pineapple
1 red or yellow bell pepper (chopped)
1-½ tablespoons lime juice
1-½ teaspoons dried cilantro (or ¼ cup chopped fresh)
Fresh ground pepper
1. Preheat oven to 350 degrees
2. In a medium bowl, combine apricots (reserve juice), pineapple, green onions and bell pepper
3. Sprinkle with lime juice and cilantro
4. Toss and chill for at least one hour
5. Place fillets in lightly greased 9 x 11 baking dish
6. Cover fillets with salsa mixture
7. Gently pour reserved apricot juice all over
8. Place in oven and bake for approximately 30 minutes
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