Welcome!  Peter & Joan from Confetti Restaurant in Plainville and Big Y World Class Markets have teamed up with delicious, healthy Full Circle Seafood and hope you enjoy these terrific seafood dishes!  Scroll to the bottom of this page for a special offer too!

MONDAY: SHRIMP SCAMPI OVER SPINACH

2oz. salted butter
2oz. regular olive oil
                                  12oz. shrimp                                
two cloves garlic slice thin
Add all to fry pan at same time... when shrimp are ½ cooked  turn heat high and add:
3 oz. chardonnay
 2 oz. fresh tomato squeeze water out, dice ¼ inch
2 oz diced zuchinni
2 oz diced yellow squash, no seeds
1 tbs. capers, drained

Plate with:
1 tbs.  parsley, chop fine
juice of 1 lemon
splash soy sauce
salt and fresh black pepper to taste

Steam 12 oz spinach, season to taste. 
Arrange shrimp over spinach, serve!

TUESDAY: PAN SEARED HALIBUT w/ GRILLED VEGGIES

 Heat fry pan medium hot, lightly coat bottom with regular olive oil

Pat filet dry, salt and pepper both sides, place skin side down and roast until upper meat turns translucent around sides, turn and cook to desired doneness.
 
Prior to grill your favorite vegetables and arrange on plate, serve fish over vegetables and
Drizzle some extra virgin olive oil lightly over dish, lemon wedges on side, parsley garnish

WEDNESDAY: SOCKEYE SALMON BURGERS:


1 lb salmon, chop coarse

2 tbs, red onion very fine
1 whole egg
1 tsp curry powder
I tbs chopped parsley
4 dashes tobasco
juice of 1 lemon
1 tsp wochestershire
1 cup pankow
1 tbs oyster sauce

add above to salmon, salt and pepper to taste
form into 5 oz patties

press into pankow  2-3 cups to bread, pan fry in regular olive oil til golden and cooked through

place on your favorite warm bun with lettuce tomato and tartar sauce.

THURSDAY: GRILLED SWORDFISH SOUVLAKI STYLE

Cube 1 lb swordfish in 1 inch squares
Marinate 1-2 hours in
½ cup extra virgin olive oil
juice 1 ½ lemon,
2 oz chardonnay
1 tsp, oregano,
1 tsp sliced garlic
½ tbs, black pepper
1 tbs. chopped parsley

a zip lock bag works well

Soak wood skewers in water, skewer swordfish and grill warm pita on grill at same time.  Put skewer of swordfish on pita.  Top with chopped lettuce, tomato, red onion and taziki (cucumber yogurt dip) fold in half and while holding pita firmly, pull out skewer and  serve.

FRIDAY: BLACKENED MAHI MAHI SANDWICH WITH WASABI MAYO AND AVACADO & TOMATO SALSA:

Mix mayonnaise and wasabi paste or powder to taste

Pat mahi dry, salt dip in oil lightly and coat with you’re favorite Cajun mix, as heavy or lightly as you like…

Place into hot skillet with ¼ inch of oil and cook moist turning once.

Serve on a fresh hard roll with wasabi mayo, chopped lettuce, and salsa.

Salsa…
1 cup dry fresh tomato, dice coarse
1 small ripe avacado, dice like tomato
juice of 2 limes
1 oz. fine dice red onion
½ jalepeno seeded, dice fine
salt and pepper to taste
1 tbs chopped cilantro

  
 From 6/12 to 7/2, purchase any three Full Circle packages and the first 100 people will receive a pair of tickets to either Mystic Seaport OR Mystic Aquarium and Institute for Exploration – two great attractions, one great destination.  See store for details.

 Try Full Circle Seafood at Big Y -

Alaskan Keta Salmon, Cod, Alaskan Sockeye Salmon, Alaskan Halibut, and Mahi Mahi fillets and Ahi Tuna, Sword Fish Steaks and NEW ITEM – Shrimp – which contains Omega 3s and is prepared in Sea Salt – YUMMY!!!!

Available in the Big Y Seafood Department

·       All Natural and Wild Caught

·       Restaurant Quality

·       Uniquely packaged to lock in freshness

·       Hand-Cut and individually quick frozen at the peak of freshness