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Pan Roasted Swordfish with Shaved Root Vegetables & Warm Mustard Seed Vinaigrette

Cindy Licht

Recipe Serving 4 Prep time 25 minutes INGREDIENTS 4 5 to 7 oz  swordfish steaks 4 tablespoons Butter 2 cloves garlic chopped 2 tablespoons chopped parsley 2 tablespoons chopped shallots ¼ cup olive oil 2 carrots peeled 2 golden beets peeled 1 sweet potato 1 parsnip peeled salt & pepper...

It’s National Pescatarian Month... Learn About The Pescatarian Diet!

Cindy Licht

A Pescatarian is defined by the Oxford Dictionary as “a person who does not eat meat but does eat fish.” Well, as our name sounds just like this type of diet, we had to do a little bit of investigating to learn more about the ins and outs of this...

Crispy Skin Salmon with Honey Brown Butter, Roast Fennel & Lemon Couscous

Cindy Licht

Crispy Skin Salmon with Honey Brown Butter, Roast Fennel & Lemon Couscous RECIPE Serving: 4 Prep time: 20 minutes INGREDIENTS 4 (6-ounce) pieces center-cut salmon fillet with skin, about 1-inch thick 2 fennel bulbs (Save the fronds to use as garnish) 1 cup couscous 1 stick butter, unsalted 1 tablespoon...

Pasta Carbonara with Lobster

Cindy Licht

SERVES 4 INGREDIENTS Salt & coarsely ground black pepper 3 large eggs and 3 large yolks, room temperature ( to warm the eggs place them in a bowl of lukewarm water for 3 to 5 minutes. ) 2. ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving...

SEARED SCALLOPS with SWEET POTATO, APPLE & RED ONION HASH

Cindy Licht

RECIPE  Seared scallops with sweet potato, apple & red onion hash Serving: 4 Prep time: 20 minutes INGREDIENTS 20 sea scallops  2 potatoes (Get creative. Use different colors or varieties sweet potatoes.) 2 apples  1 red onion 1 tablespoon ginger, chopped 1 teaspoon chili powder 1 tablespoon butter  Oil enough to cover...

WELCOME TO OUR BLOG

Adam Licht

Hi there, and welcome to the Pescatore Seafood blog. While many people are quite familiar with our business, we figured it was only right to provide you all with some information regarding who we are as a company, and the services we provide not just to New York City, but...

PESCATORE C.A.R.E.S.

Adam Licht

FOOD SAFETY PAGE In these Uncertain times and Uncharted waters, we would like to reach out and give you, our valued customers, a birds-eye-view of what goes on behind the scenes in the middle of the night to deliver the freshness and quality you have become accustomed to for the...

NEW ORLEANS-STYLE SEAFOOD ETOUFFEE

Adam Licht

NEW ORLEANS-STYLE SEAFOOD ETOUFFEE with JASMINE RICE   Etoufee (Literally meaning “smothered”) is a popular Cajun and Creole dish popular in New Orleans and Louisiana for over a century. For this simple, yet flavorful stew, you’ll be using a combination of bell pepper, onion, and celery sometimes called the “trinity”...

IN MEMORIAM TO SAW THEIN MYINT CHEF SAM

Adam Licht

In Memoriam to Saw Thein Myint Chef Sam I did not want this moment, this year 2020, this horrific time in the history of our small company and family to not be memorialized for years to come. Chef Sam, although he did not work at our Grand Central location on a daily...

HONEY GARLIC SHRIMP

Adam Licht

HONEY GARLIC SHRIMP Ten minutes and a handful of ingredients is all you need to put this together, which makes this a great weeknight meal, but it’s not all about convenience. Take one bite, and I think you’ll agree that this tastes like a lot more work went into it....

HEROES WORK HERE!

Adam Licht

Heroes Work Here! That is such a powerful statement! As I venture out of my cave, as my wife and daughter like to call my office where I have been spending the last 4 months building our new Website, I pass by Nursing homes and Hospitals and see these great...

FEELING CRABBY: ALL ABOUT SOFT-SHELL CRABS

Adam Licht

Soft shell crabs are commonly served across dinner tables during summer but we enjoy them year-round. From cooking methods to tips to recipe ideas and more here’s everything you need to know about soft-shell crabs! What are they? Soft-shell crab is a culinary term for crabs that have recently molted...

DIY SUSHI "FUN" NIGHT

Adam Licht

Pescatore's DIY Omakase Sushi Experience (ordering available in our Sushi store) There are many many rules to what you are about to embark on this afternoon or evening- It is vital that you follow along to the "T" There will be Vid's and Pic's to help guide you & you...

COOKING TIPS BY CHEF ADAM

Adam Licht

Ready to Eat Items: Since our Article in the New York Times, we have been asked many times how do we prepare the SUMMER ROLLS! Very easily: They are fully 100% cooked - Simply platter and serve to your guests and family, no further cooking necessary. Salads, Such as Seafood Salad,...

BLOOD ORANGE SALMON

Adam Licht

BLOOD ORANGE ROASTED SALMON  w/Chic Pea Cucumber Salad  Blood oranges get their unique coloring from a special pigment that develops only at night when temperatures are cool. These pigments impart not only color but also a flavor some might compare to berries. In this recipe you’ll place blood orange slices...