Fresh Fish is Our Passion

Summer Grilling with New Day CLE

It is always great time on New Day CLE! Last week, our Market Chef Terrie went to town with some of our favorite summer seafood dishes. For those of you who missed it, or want to watch it again, please check out her segment here.

Now, it’s time for you to get grilling!

First have a clean, hot grill ready to go. Simply oil the skin and flesh of the fish like a red snapper, grouper, scallops or even soft shell crabs. We use a little olive oil and dried spice rub all over the fish and then place it on the grill and close the lid. Rule of thumb for length of cooking a fleshy fish is 10 minutes per inch of thickness. (Soft shell or lobster tails you would look for a red shell and white meat for the tail.)

Now for the fun part! From here, it is all about the fresh, seasonal flavors to make each dish your own. Plus, don’t be afraid to get creative!

On New Day CLE, Chef Terrie topped the Grilled Grouper with a raw fennel and citrus salad. Thinly slice the fennel bulb and segment an orange and a grapefruit. Toss with olive oil and salt and pepper. Talk about SIMPLE!

6.12 Grilled Grouper

Interested in the Cedar Plank Snapper? Cooking on the plank is easy. Simply soak the plank for an hour before use and place the fillet on it then on the grill. Give the fillet the same cooking time as above but add ten minutes more. A little oil and spice was added to the Snapper and then topped with roasted mini peppers to add bright colors and an extra seasonal flavor! (Pictured on the left)

Whole grilling fish is popular this time of year as well! As pictured on the right, we have a whole grilled Bronzino topped with a Chimmichurri Herb Sauce. When coming into Euclid Fish, we will have the whole fish ready for you, head on and gutted. Plus, preparing it on the grill is easy. Simply stuff the fillet with fresh lemon as well as your seasoning of choice and follow your the grill directions above. Once finished, top your fillet with any sauce of choice and enjoy!


6.12 Bronzino and Cedar Plank

The scallops that were featured on New Day CLE were grilled on a rosemary branch which tends to add an EXCELLENT flavor. A squeeze of lemon once finished on the grill is all  you need for a healthy quick appetizer or light dinner. You can serve it over a bed of lettuce for an extra colorful plate presentation.

6.12 Skewerd Scallops

As for the rest of our featured dishes, please check out some of the pictures below! For recipes and cooking instructions, please feel free to stop in the retail market or give us a call at 440.951.6448.

In order, we have Grilled Softshells topped with a Sweet Chili Sauce, a Fresh Halibut Salad w/ onions, celery and a touch of mustard and last, we have our Shrimp Salad with corn, cucumber and tomatoes as well as a Lobster Roll Salad.

6.12 Grilled Softshells 6.12 Halibut Salad 6.19 Summer Salads


Euclid Fish has the freshest fish around and we encourage you to enjoy the health benefits and its simplicity in the kitchen!

The Retail Market has a knowledgeable staff to help you prepare your seafood selection tonight.


We hope to see you in the market!

Euclid Fish Company


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June 2014
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Euclid Fish Company

EFC Retail Market:
Monday-Thursday: 10:00am-5:30pm
Friday: 9:30am-6:00pm
Saturday: 9:00am-4:00pm

Euclid Fish Company

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