Our wild, local GROUNDFISH are fish that live on, in, or near the bottom of the body of water they inhabit. In New England, fresh Groundfish are plentiful, and have been a staple table fish for hundreds of years. Especially this time of year, when other seafood is becoming more scarce, Groundfish is a great way to honor our New England heritage and continue eating fresh, healthful seafood year-round.
This weekend's Groundfish: Cod, Flounder (Grey Sole and Fluke), Haddock, Halibut, and Redfish.
Try this incredible Mediterranean recipe for Baked Sole—you can use any of our fillets for it.
Ingredients:
Fish fillets, especially Grey Sole, Fluke, Cod, Haddock, or Redfish
Lemon or lime
Extra virgin olive oil
Ghee or unsalted butter
Shallots
Fresh garlic
Garlic powder
Capers
Salt and pepper
Cumin
Green onions
Fresh dill