Classic Seafood Market

Cleveland's Best Catch

Located inside the historic West Side Market, Classic Seafood provides an enticing selection of fresh and frozen seafood, salads, shellfish, soups and sauces.  We take great pride in offering products of high quality and freshness; our fish is flown in daily and cut under refrigeration within our HACCP-certified building in the Flats.      

Filtering by Category: Main Dish

Pasta With Clams in Saffron Alfredo Sauce

From: Big Oven
Serves: 4

1 lb      Capellinni or Fideos pasta
2 C      Heavy cream
1 tsp    Saffron threads; crumbled
1 C       Sm. cauliflower florets
1 C       Sm. broccoli florets
⅓ C      Extra virgin olive oil
10         Garlic cloves, whole/peeled
½ C      White wine or Seafood stock
1 lb       Fresh, medium clams; cleaned
Freshly ground pepper & salt to taste

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Increase the heat to medium-high and cover the pan. Cook for about 4 minutes, shaking the pan, until the clams have opened. Discard any unopened clams. Stir in the cauliflower and cream mixture and remove from heat.

Divide the clams and pasta mixture among 4 oven -proof dishes. Place the dishes in the oven and broil until golden brown, 2-4 minutes. Garnish with the chopped parsley and serve immediately.

WILD RICE WITH SHRIMP AND SWEET & SOUR SAUCE

Serves 4

2 cups wild rice, cooked
2 lb small shrimp, cooked
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 can water chestnuts, sliced
1 can Chinese vegetables
salt & pepper to taste
Sweet & Sour Sauce (recipe below)

Saute onion, celery and pepper n butter over low heat 2-3 minutes. Mix together all ingredients in a covered and greased dish and bake 300F for 1 hour.  Meanwhile prepare sweet and sour sauce.

3/4 cup sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup water
juice of 1 lemon
1 tsp soy sauce
1/4 cup cornstarch, dissolved in 1/4 c water
1/4 cup frozen baby peas

Combine sugar, vinegar, ketchup, water and lemon juice in a saucepan.  Cook over medium heat 3-4 minutes. Stir in soy sauce and dissolve cornstarch.  Bring to a boil, stirring constantly.  Cook until thick and clear. Stir in the peas and heat for 3 minutes.
Serve sauce separately to be spooned over each serving.

SKILLET SEA SCALLOPS

Serves 4

½ C          Dry bread crumbs
½ tsp       Salt
2 Tbsp     Butter
1 Tbsp     Olive oil
¼ C          White wine or reduced sodium chicken broth
2 Tbsp     Lemon juice
1                 Garlic  clove, minced
1 tsp         Fresh parsley, minced

In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.

In a skillet, heat butter and oil over medium-high heat. Add scallops; cook 1½-2 minutes on each side or until firm. Remove from pan; keep warm.

Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle sauce over scallops; serve immediately.

HARISSA-SPICED SALMON WITH ISRAELI COUSCOUS

From: Food & Wine Magazine
Serves: 4

1 C              Israeli couscous
½ C            Chopped chives, plus 1 Tbsp
1 Tbsp       Dried mint, crushed
1 Tbsp       Dried parsley, crushed
2½ Tbsp   Fresh lemon juice
2 Tbsp      Extra-virgin olive oil
1½ lb         Salmon fillet in 1 piece, cut from tail end
2 Tbsp      Harissa
1 Tbsp       Agave
Kosher Salt & Pepper, to taste

Preheat oven to 400˚F. Bring a medium saucepan of water to boil. Add couscous and a pinch of salt; cook, stirring occasionally until al dente, or 10 minutes. Drain well and let cool.

In a bowl, toss the couscous with ½ cup of chives, mint, parsley, lemon juice and oil. Season with salt and pepper.

Place salmon, skin side up on a large plate. Score the salmon, skin side, 5- 6 times about ½” deep. In a bowl, whisk the harissa, agave and remaining chives. Rub all over the salmon and in the slashes; season with salt and pepper.

Transfer the fish, skin side up, to a foil-lined baking sheet. Roast for 8 minutes, until barely cooked. Turn on the broiler and broil for 3-5 minutes, until nearly cooked through and the skin is crisp. Cut the salmon into 4 pieces and serve with the couscous.

SEABASS IN TOMATO-PEPPER SAUCE WITH KALAMATAS

From: Cuisine at Home Magazine
Serves: 4

4             Seabass fillets, skin removed
1½ C       Red onion, minced
1 Tbsp    Garlic, minced
2 Tbsp   Extra virgin olive oil
1 Tbsp    Tomato paste
2 Tbsp   Red wine vinegar
1 Can      Diced tomatoes in juice (14.5 oz)
1 C          Roasted red peppers, chopped
¼ C        Kalamata olives, sliced
1 tsp       Dried oregano
Kosher Salt (to taste)
Red Pepper Flakes (to taste)
Lemon Wedges (garnish, optional)
Fresh Oregano Sprigs (garnish, optional)

Sweat onions and garlic in oil in a saute pan over medium heat until softened, 5 minutes. Stir in tomato paste, cook 2 minutes. Deglaze pan with vinegar; reduce until nearly evaporated, 30 seconds.

Stir in tomatoes, roasted peppers, olives, oregano, salt and pepper flakes and simmer over medium-low heat, 5 minutes. 

Add seabass, skinned side down. Cook sea bass, covered, until an instant-read thermometer inserted into the thickest part registers 145˚F, or about 10 minutes. Serve sea bass with sauce and lemons; garnish with oregano sprigs.

 

BAKED SKREI & VEGETABLES IN WHITE WINE-SHALLOT SAUCE

Serves: 4
From: Seafoodfromnorway.us

4    6 oz Skrei fillets, skin removed
1    Head cabbage, chopped
2    Carrots, sliced
1    Clove garlic, sliced
5 Tbsp    Butter, separated
1 C    White wine
1 Tbsp    Shallots, chopped
½     Bunch fresh parsley, chopped
Salt & Fresh cracked pepper, to taste

Preheat oven to 350˚F. Sprinkle 1 tsp salt over each Skrei fillet. Let sit for 7 minutes, rinse, and pat dry. Line a baking tray with parchment or foil. Season Skrei with pepper and top with 1-2 Tbsp butter and garlic. Bake Skrei for 10 minutes or until just cooked through.
Chop the cabbage and boil with carrots in lightly salted water.  Meanwhile, in a separate sauce pan, bring wine and shallots to a simmer, and cook until alcohol is cooked out. Whisk in butter and season with salt and pepper. Hold warm.
Serve Skrei on a bed of cabbage and carrots, pour the sauce around the Skrei but not on top of fillets. Garnish with parsley.

 

ROASTED SHRIMP WITH ORZO

From: Philly Shrimp
Serves: 4

¾ Lb    Orzo pasta
½ C      Lemon juice
2 Lb     16/20 Shrimp, peeled/deveined
1 C        Minced scallions, whites & greens
1 C        Fresh dill, chopped
1 C        Fresh parsley, chopped
1            English cucumber, seeded/diced
½ C      Red onion, medium diced
¾ Lb    Feta, diced
Kosher Salt
Olive Oil
Black Pepper, freshly ground

Preheat oven to 400˚F. Fill a large pot with water, add 1 Tbsp salt and bring to a boil. Add orzo and simmer 9 to 11 minutes, stirring occasionally, until al dente. Drain and pour into a large bowl.

Whisk together lemon juice, 1/2 cup olive oil, 2 tsp salt and 1 tsp of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Do not overcook! Add the shrimp, scallions, dill, parsley, cucumber, onion, 2 tsp salt and 1 tsp pepper. Toss well. Add feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend. 

 

 

WILD RICE & BAKED OYSTERS

Serves 4

3/4 cup wild rice
1.5 cups fresh oysters
1/4 lb butter, melted
1/2 cup celery, chopped
1 (10.75 oz) can cream of celery soup
2.5 cups soda cracker crumbs

Prepare wild rice according to package instructions. Saute the celery in butter over low heat a few minutes or until light brown. Melt the butter and combine with cracker crumbs. Dilute the clery soup with a can of hot water. Stir in the chopped celery.  Cover the bottom of a greased baking dish with half the buttered crumbs. Add a layer of half the wild rice.  Arrange the oysters on the bed of rice. Cover with the remaining rice. Pour the celery soup mixture evenly over the contents of the baking dish. Top with the balance of the buttered crumbs. Cover, and bake 300F for 1 hour, uncover the last 30 minutes.

BOURBON GLAZED SALMON

Serves: 4

3 Tbsp brown sugar
3 Tbsp bourbon
2 Tbsp low-sodium soy sauce
1 Tbsp grated peeled fresh ginger
1 Tbsp fresh lime juice
3 garlic cloves, minced
1/4 teaspoon ground black pepper
4 (6-ounce) skinless salmon fillets
1 Tbsp olive oil
1/4 cup thinly sliced green onions
1 Tbsp sesame seeds, toasted

Combine brown sugar, bourbon, soy sauce, ginger, lime juice, garlic and black pepper in a large non-reactive mixing bowl. Add salmon and cover. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large skillet over medium-high heat, add olive oil.  Add salmon and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Garnish each serving with 1 Tbsp green onions and 3/4 tsp sesame seeds.

Cleveland's Historic West Side Market
1979 W. 25th Street Cleveland, Ohio
Stand D1-E1
216-241-7680
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