Tips and tricks from our expert staff. From Recipes to product recommendations we will be your knowledge source for all things Butcher. 

Fresh West Coast Halibut + Recipe

April 20, 2018

Fresh West Coast Halibut + Recipe
Wild West Coast Halibut is in! They’re averaging 10-20lbs right now and boast a firm flesh with a mild buttery flavor. This makes them ideal for: Grilling, Roasting, Pan Searing, Broiling, Steaming, Poaching, and Smoking. Follow our simple recipe for delicious pan-seared Halibut topped with our house-made roasted garlic, thyme & lemon compound butter! Recipe: Pre-heat oven to 350  degrees. Season Halibut with only salt Heat pan till hot with 1-2 TBSP extra virgin olive oil until the oil shimmers Place halibut skin side down in the pan and let sear for 3-4 minutes. Do not flip and put the pan in a 350 degree oven and roast for 6 to 7 minutes Remove fish from pan and add some sliced shallots, asparagus tips, thinly sliced lemons, capers and cherry tomatoes Sauté for 4 minutes and season with fresh chopped parsley Place fish on top of the sauté vegetables and add a hearty scoop of our house-made roasted garlic & lemon compound butter and enjoy! Come see us soon!    

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January 06, 2016

Combat the Cold With A Warm Yet Light Cioppino
It's January, the winter chill has finally set in, and nothing sounds better than curling up with a hearty, filling stew. Don't sacrifice your New Year's resolutions just yet. Try this satisfying and light Cioppino instead of something that will weigh you down. Cioppino is an Italian-American fish stew that originated in San Francisco, California. Originally it was made on boats while out at sea and later became a staple in Italian restaurants.  You can add all sorts of seafood to this stew — clams, mussels, shrimp, white fishes, salmon, octopus — you name it. Serve it with white wine and some crusty bread to sop up the flavorful broth. Ingredients3 tablespoons olive oil1 large fennel bulb, thinly sliced1 onion, chopped3 large shallots, chopped2 teaspoons salt4 large garlic cloves, finely chopped3/4 teaspoon dried crushed red pepper flakes, plus more to taste1/4 cup tomato paste1 (28-ounce) can diced tomatoes in juice1 1/2 cups dry white wine5 cups fish stock1 bay leaf1 pound clams, scrubbed1 pound mussels, scrubbed, debearded1 pound uncooked large shrimp, peeled and deveined1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunksDirectionsHeat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.Ladle the soup into bowls and serve.

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Arctic Char — A Delicious Alternative to Wild Salmon

November 12, 2015

Arctic Char — A Delicious Alternative to Wild Salmon
As the season for wild-caught salmon comes to a close, you might be wondering what alternatives are out there. What fish is comparable in texture, flavor and healthy oils?  Well, we have the just the fish for you! The Organic Butcher is now carrying responsibly and sustainably farm-raised Arctic Char. Arctic Char has a distinct light, sweet flavor and firm pink flesh that is similar to salmon, though milder. It is nutrient-rich and an excellent source of heart-healthy Omega-3 fatty acids.  If you are turned off by farm-raised fish, know that the environmentally friendly method used to farm Arctic Char is completely different than farmed salmon. The Monterey Bay Aquarium Seafood Watch gives Arctic Char a “Best Choice” eco-rating as opposed to Salmon which ranges from the lesser "Good Alternative" to "No, Thanks" ratings. We are careful to source our Arctic Char from responsible farmers. If you have never had Arctic Char, you are in for a treat. It's mild taste will appeal to a wide range of palates. ARCTIC CHAR WITH CHARMOULA (Food & Wine) This roasted garlic charmoula — a classic North African marinade and sauce packed with fresh herbs and spices — is excellent with a rich fish, such as arctic char or salmon. INGREDIENTSFour 5-ounce, skin-on Arctic Char fillets3 unpeeled garlic cloves1/3 cup plus 2 tablespoons extra-virgin olive oil1/4 cup flat-leaf parsley leaves1/4 cup cilantro leaves2 tablespoons chopped green olives1 tablespoons fresh lemon juice1/4 teaspoon ground cumin1/4 teaspoon paprikaKosher saltPepper INSTRUCTIONSIn a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.  In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.  In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.   

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March 31, 2015

Wild King Salmon is back in Season!
Freshly caught Wild King Salmon is arriving this week at The Organic Butcher! We're receiving shipments from the cold ocean waters of Alaska as well as the raging Columbia River in Oregon. Wild Alaskan Salmon are troll caught in the open ocean by a hook and line and quickly brought on board to maintain the natural beauty of the fish. In the Columbia River, Salmon have been feeding heavily and moving fast to spawn, yielding a meaty and delicious tasting fish. Salmon from both regions are firm, perfect in color and have a good fat content. We will be custom cutting whole salmon and will try our best to keep a good supply on hand. Feel free to call us to check availability. Grill, pan-fry, smoke or eat this fish raw (like we do in the store!). Seafood lovers and foodies know the first catch of the year is the most desirable. Because of this, prices are high now as usual with the opening of the season but should soften within a couple of weeks. The high quality of this salmon is excellent as sashimi. Recipe Suggestion: SIMPLE GRILLED SALMON from Primal Palate The simple marinade for this salmon is our go-to marinade for chicken, fish, or shrimp. It is also fantastic over lamb, and would pair well with pork as well. The lemon in this marinade brings fresh flavor to the deep aromas of the basil and oregano.  Ingredients1 lb. Wild Caught Salmon Filet1 tsp dried Basil1 tsp dried Oregano1 tsp Black Pepper1 tsp Salt1/4 cup Extra Virgin Olive Oil2 cloves Garlic, minced1 Lemon, juiced Rinse salmon under cold water, pat dry with a paper towel, and cut into 4 equal-sized portions. In a glass jar, combine olive oil, fresh lemon juice, garlic, basil, oregano, salt, and pepper. Seal jar and shake vigorously to combine. Place salmon in a container to marinate, pour marinade over salmon, and toss to ensure the salmon is fully coated in the marinade. Marinate in the refrigerator for up to 1 hour prior to grilling. Preheat the grill to medium-high heat. Grill salmon 4 minutes a side over medium-high heat until medium rare.

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March 12, 2015

Customer Recipe: Sea Bass with Citrus & Soy
Our first recipe submission comes to us from friend of the store, Laura Allen. She whipped up this light and healthy meal with fresh Sea Bass purchased from us. Because Laura was chosen to be featured, she'll enjoy 15% off her next purchase! Scroll down to see how you can earn 15% off, too, and be the talk of the town! Sea Bass with Citrus and Soy (Bon Appetit, March 2002)Makes 4 servings Ingredients1/2 cup pineapple juice1/2 cup orange juice1/3 cup soy sauce3 tablespoons finely chopped peeled fresh ginger2 tablespoons sesame oil1/8 teaspoon cayenne pepper4 6-ounce sea bass filletsChopped green onions PreparationMix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally. Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions. A Note from Laura: I added cornstarch at the end to the sauce to thicken and then served it with sautéed spinach (coconut oil and shallots) and mashed cauliflower.   We will be featuring customer submitted recipes on our blog and social media on a regular basis. If you would like to be featured, send us an email with your recipe, any pertinent notes and photos of the final dish. As always, more is better so if you have photos of the cooking process or one of yourself, please include them. Be sure to specify which products were purchased at The Organic Butcher. Send all submissions to mclean@theorganicbutcher.com. If your recipe is chosen, you'll receive 15% off your next purchase!       Also, don't forget to tag us (@theorganicbutcherofmclean) on your Instagram photos.

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February 24, 2015

The Ultimate in Umami — Salmon with Sriracha, Maple Syrup & Lime
Switch it up tonight with our line-caught Coho salmon from Alaska. Coho is slightly milder in flavor than Sockeye but with the same beautiful red-orange color. Because wild salmon is not in season, this is the highest quality fish on the market right now. It's frozen at sea to ensure optimal freshness. Salmon is extremely high in healthy omega-3 fats and is as satisfying in flavor as a piece of steak. We love the recipe below for it's added punch of hot, spicy, sour and sweet. These four elements are what make Asian cuisine so savory.  The recipe calls for Sriracha sauce but a great alternative would be KimKim Korean Hot Sauce. It's locally made in Virginia and is similar to the more common ssamjang sauce found on Korean tables.  We also highly recommend Noble Barrel Matured Maple Syrup. It's unlike anything we've ever had. They pour their heart and soul into crafting this syrup. This blurb from their site says it all: The Noble brand of handcrafted wares is proud to bring you Noble Tonic 01: Tuthilltown Bourbon Barrel Matured Maple Syrup. Noble procures medium amber grade Maple syrup from heritage sugar shacks in the ancient maple orchards of Québec. The syrup is then matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. This combination and process produces a distinct bourbon, maple and oak flavored syrup. Tuthilltown is New York's first whiskey distillery since the age of Prohibition. This small batch micro-distillery, using locally sourced heirloom corn, apples and grains, embodies the new American pioneering spirit of our age. Noble Handcrafted reflects this same spirit. We hope you enjoy this collaboration of tradition and craft. Salmon with Sriracha, Maple Syrup & Lime (From the cookbook It's All Good)Serves 4 1 1/4 lbs salmon filetZest of 1/2 lime1 1/2 tbsp freshly squeezed lime juice1 1/2 tsp Sriracha or KimKim Korean Hot Sauce1 tbsp Tonic Maple SyrupCourse sea salt2 tbsp roughly chopped cilantro Preheat the oven to 425 degrees. Whisk together the lime zest and juice, sriracha, and maple syrup along with a pinch of salt. Line a baking dish with parchment paper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking, about 15 minutes. Sprinkle with cilantro and serve.    

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