Prices Effective: October 6 - 26, 2021
RESPONSIBLY SOURCED
SUSTAINABLE TRACEABLE
to ensure our oceans continue to thrive
MSC-C-52318
THE MARINE STEWARDSHIP COUNCIL IS A GLOBAL NONPROFIT ORGANIZATION ESTABLISHED TO PROTECT THE FISHING OF WILD SEAFOOD.
THE RESPONSIBLE CHOICE LOGO IDENTIFIES PRODUCTS THAT ARE RAISED & CAUGHT IN WAYS THAT HELP SAFEGUARD FUTURE SUPPLIES & KEEP ECOSYSTEMS THRIVING
MSC-C-52318
$8.99 lb.
Spoleto
100% OF THE SEAFOOD IN THE WATERFRONT BISTRO® BRAND ACHIEVES MEETING THE RESPONSIBLE SEAFOOD POLICY IN 2019.
Aachen Bold
MSC-C-52318
Alaskan Cod Fillet Previously Frozen COD HAS A LEAN, MILD FLAVOR PROFILE WITH LARGE FLAKES AND A TENDER-FIRM TEXTURE. ATLANTIC COD ARE A LITTLE SWEETER THAN PACIFIC COD, WITH TRANSLUCENT WHITE TO PINK-TINGED FLESH WHEN RAW WHICH TURNS WHITE WHEN COOKED.
MSC-C-52318
$12.99 lb. Wild Alaskan Sockeye Salmon Fillets Previously Frozen SOCKEYE SALMON IS A FULL-FLAVORED FISH WITH A HIGH FAT CONTENT WHICH CONTRIBUTES TO ITS RICH FLAVOR. IT HAS A FIRM-TEXTURE WITH MEDIUM SIZED FLAKES AND FLESH WHICH RANGES IN COLOR FROM ORANGE TO DEEP RED.
$19.99 lb.
Halibut Fillets HALIBUT IS A LEAN FISH WITH MILD, SWEET TASTING WHITE FLESH, LARGE FLAKES AND A FIRM BUT TENDER TEXTURE. BECAUSE OF ITS LEANNESS THIS FISH BECOMES DRIED-OUT IF OVERCOOKED.
$4.99 Waterfront Bistro Salmon, Cod, Tilapia or Swai Fillets 16 oz.
$4.99 Waterfront BISTRO® Hot or Cold Smoked Salmon Selected Varieties, 4 oz.
Creamy Salmon Pasta • 1 LB PASTA SUCH AS TAGLIATELLE, FETTUCCINE OR LINGUINE • 1 SHALLOT • 1 CLOVE GARLIC 1 TBSP BUTTER • 7 OZ SALMON FILLET, SKIN REMOVED • 1/2 CUP DRY WHITE WINE • 1 CUP DOUBLE/HEAVY CREAM • 2 CUPS MIXED GREENS SUCH AS SPINACH, ARUGULA, WATERCRESS • 1/2 LEMON, ZEST AND 1 TBSP JUICE • 1/4 TSP SALT OR TO TASTE • 1 TBSP FRESH PARSLEY, CHOPPED 1. COOK THE PASTA IN A LARGE POT OF SALTED BOILING WATER ACCORDING TO PACKAGE INSTRUCTIONS. 2. WHILE THE PASTA IS COOKING REMOVE THE SKIN FROM SALMON FILLET. CUT INTO BITE-SIZED PIECES. 3. SEASON WITH SALT AND PEPPER AND SEAR ON ALL SIDES IN 1 TBSP OF BUTTER IN A LARGE PAN UNTIL COOKED ALL THE WAY THROUGH ABOUT 2-3 MINUTES. REMOVE TO A SEPARATE PLATE. 4. TO THE SAME PAN ADD 1 TBSP OLIVE OIL, CHOPPED SHALLOTS AND MINCED GARLIC AND SAUTE OVER LOW HEAT FOR 1-2 MINUTES, TURN THE HEAT TO MEDIUM AND ADD WHITE WINE AND LET IT REDUCE FOR 5-7 MINUTES. ADD THE HEAVY CREAM AND MIXED GREENS WITH SALT, LEMON ZEST AND LEMON JUICE. MIX TO COMBINE, 5. ADD THE DRAINED PASTA TO THE SAUCE AND TOSS TO COMBINE, TOP WITH SEARED SALMON, CHOPPED PARSLEY AND SERVE. *Frey, Julia. “Creamy Salmon Pasta With Mixed Greens.” Vikalinka. Mediavine Food, 5 September 2019. Web. 13 September 2021.
Shrimp Po’ Boys WITH CREOLE MAYO
• • • •
CREOLE MAYO • 2 CUPS MAYO 1 CUP SOUR CREAM • 1/2 CUP ROUGHLY CHOPPED CORNICHONS (OR DILL PICKLES) • 1 TBSP CREOLE MUSTARD • 2 TBSP HOT SAUCE • 2 TBSP FLAT-LEAF PARSLEY, CHOPPED • 1/2 LEMON, JUICED • SALT AND PEPPER
BREADED SHRIMP HOAGIE ROLLS SHREDDED LETTUCE 1 TOMATO, SLICED
1. COOK SHRIMP ACCORDING TO PACKAGE. 2. MAKE THE CREOLE MAYO BY COMBINING ALL OF THE INGREDIENTS AND MIX WELL. STORE IN THE REFRIGERATOR. 3. SPLIT THE ROLLS AND SLATHER WITH THE CREOLE MAYO. LINE WITH LETTUCE AND TOMATOES. ADD SHRIMP. SERVE WITH HOT SAUCE ON THE SIDE.
$8.99
Waterfront BISTRO® Large Butterfly Breaded Shrimp 28 oz.
$4.99
Waterfront BISTRO® Tempura or Coconut Shrimp 9 oz.
$6.99 lb.
Waterfront BISTRO® Peeled and Deveined Shrimp
Raw, 31 - 40 ct. Previously Frozen
*Smith, Alli. “Shrimp Po’ Boys With Creole Mayo.” An Alli Event. Mediavine Food, 5 February 2020. Web. 13 September 2021.
2/$6 Waterfront BISTRO® Seafood Dips All Varieties, 7 oz.
Aachen Bold
Spoleto
MSC-C-52318
$24.99 lb.
MSC-C-52318
Chilean Seabass
$10.99 lb.
Previously Frozen
CHILEAN SEA BASS HAS A RICH, MELT-IN-YOUR-MOUTH FLAVOR. THE MODERATELY OILY MEAT IS TENDER AND MOIST WITH LARGE, THICK FLAKES. MEAT FROM RAW CHILEAN SEA BASS IS SNOW WHITE. WHEN COOKED, THE MEAT REMAINS WHITE, COMPARABLE IN APPEARANCE TO COD.
Swordfish Loins Previously Frozen
SWORDFISH IS A MILD-TASTING, WHITE-FLESHED FISH WITH A MEATY TEXTURE. ITS MILD TASTE MAKES IT A PARTICULARLY GOOD CHOICE FOR THOSE WHO ARE UNSURE IF THEY LIKE FISH. REDDISH AREAS HAVE A STRONGER FLAVOR.
Honey Garlic Butter Scallops and Orzo • • • • • • • • • • • • • • •
1 LB ORZO PASTA 1/2 CUP FRESH DILL, CHOPPED JUICE FROM 1 LEMON 8 OZ FETA CHEESE, CUBED 1 1/2 LB LARGE SCALLOPS 1/4 CUP EXTRA VIRGIN OLIVE OIL 2 TBSP HONEY 4 CLOVES GARLIC, FINELY MINCED OR GRATED 1 INCH FRESH GINGER, GRATED 1 JALAPEÑO, SEEDED AND CHOPPED 1/2 TSP CAYENNE PEPPER 4 TBSP BUTTER 1/4 CUP FRESH BASIL, CHOPPED 1 TBSP FRESH CHOPPED CHIVES BABY ARUGULA AND OR MICRO GREENS, FOR SERVING
1. BRING A LARGE POT OF SALTED WATER TO A BOIL. COOK THE PASTA ACCORDING TO PACKAGE DIRECTIONS UNTIL AL DENTE. DRAIN THE PASTA AND TOSS WITH THE DILL, LEMON JUICE, FETA AND A PINCH EACH OF SALT AND PEPPER. 2. MEANWHILE, HEAT 2 TBSP OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. WHEN THE OIL SHIMMERS, ADD THE SCALLOPS AND SEAR ON BOTH SIDES UNTIL BROWNED, ABOUT 2-3 MINUTES. ADD THE REMAINING 2 TBSP OLIVE OIL, THE HONEY, GARLIC, GINGER, JALAPEÑO AND CAYENNE. COOK 1-2 MINUTES OR UNTIL THE GARLIC IS FRAGRANT. ADD THE BUTTER AND TOSS TO COAT. REMOVE FROM THE HEAT AND STIR IN THE BASIL. 3. DIVIDE THE ORZO AMONG PLATES. SPOON THE SCALLOPS AND ANY SAUCE LEFT IN THE PAN OVER THE ORZO. SPRINKLE WITH CHIVES AND ARUGULA. ENJOY!
$24.99 lb. Sea Scallops MSC-C-52318
10/20
*Gerard, Tieghan. “20 Minute Honey Garlic Butter Scallops and Orzo.” Half-Baked Harvest, Elite Cafemedia Food. 4 April 2018. Web. 17 September 2021. Spoleto
Aachen Bold