2050 Western Avenue
(corner of New Karner)
Guilderland, NY 12084
518.452.4565
www.finshops.com
June 6, 2022
fin - your fishmonger is committed to
purchasing and serving responsibly sourced seafood
without compromising the future of our oceans.
Our hours: Tuesday - Friday 11a - 6p
Saturday 11a - 5p
(kitchen closes 30 min prior to shop close)
Our new menu launches on Thursday.
We can't wait for you to experience it!
**COVID-19 Guidelines**
MASKS
are no longer required at fin
however, the rates of infection have increased substantially in the Capital Region. We welcome folks who wish to continue to wear a mask regardless of vaccination status.
UPDATES:
Erik is recovering nicely from his quadruple bypass surgery and is out for a couple more months.
Matt is back in the kitchen this week, after a week off.
The special soups, sides, salads, sauces and take&bake will be ready for you on Tuesday and the kitchen will re-open on Wednesday for orders to dine-in or take-away, after Matt has a day to restock.
We're ALL about our halibut this week.
It's my personal favorite fish because it's so light and flaky and oh so versatile. Below is a pan-fried halibut recipe you might love.
Not interested in halibut?
The recipe can be used with any mild, light fish like cod, haddock, tilefish, grouper or monkfish!
Ingredients:
2 halibut fillets, each about 6 oz. (185 g)
Kosher salt and freshly ground pepper
2 Tbs. olive oil
1/4 cup (1 1/2 oz./45 g) finely diced shallot
2 garlic cloves, minced
1 cup (6 oz./185 g) cherry tomatoes, halved
1/2 cup (4 fl. oz./125 ml) white wine
1 Tbs. unsalted butter
1/4 cup (1/2 oz./15 ml) slivered fresh basil
pinch dried thyme
Directions:
Season the fish fillets with salt and pepper. In a nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the fish and cook, turning once, until the tip of a paring knife can be easily inserted without any resistance, 6 to 8 minutes total. Transfer the fish to individual plates, cover with aluminum foil and set aside.
Reduce the heat to medium and add the remaining 1 Tbs. olive oil to the pan. Add the shallot and garlic and cook until translucent, about 30 seconds. Add the tomatoes and a pinch of salt and cook until the tomatoes begin to wilt, 1 to 2 minutes. Add the white wine and cook, stirring occasionally to scrape up any browned bits from the pan bottom, until reduced by half, about 3 minutes. Add the butter and swirl the pan until the butter is melted, then stir in the basil and thyme. Spoon the tomato mixture on top of the fish fillets. Season with salt and pepper to taste and serve immediately. Serves 2.
Here's what's coming in FRESH from Boston's Fish Pier this morning! You can also find the Friday fresh seafood delivery in the menu tab of our website finshops.com at the end of the week.