News from Burhop's in Hinsdale
Open 7 Days/week - Phone: 630-887-4700
Hours: Mon. 10:30 - 6:00: Tues.-Weds. 9:30 - 6:00
Thurs.-Fri. 9:30-6:30 Sat. 9:30 - 5:30: Sun. 10:00 - 3:00
Web site: www.burhopsseafood.com
FRESH LOCAL CORN IS BACK!
Our fabulous fresh, Illinois-grown sweet corn is back! Unsprayed with chemicals or pesticides, this is one of the best treats of summer. Great with your grilled fish or shrimp, you can drop in boiling water for a couple of minutes, or pull back the husk, remove the silk, put the husk back, soak in cold water for 15 minutes and throw on the grill with your fish. Or Jaime just boils it naked (the corn, not Jaime) for a few minutes, then finishes it for another couple of minutes on the grill to give it some nice grill marks and a little extra flavor.
WEEKEND FRESH SPECIALS 7/31-8/2
Can't believe it's August already! While this may not be your usual end of summer getting ready for school August, you can still eat healthy and well.
FRESH WILD CHILEAN SEABASS
Was $38.95/lb. SALE $$35.95/lb.
We know it's still pricey, but what a treat! Great for grilling with one of Jaime's pestos, or rub with Cajun seasoning and top with some Tropical Salsa. Firm and delicious, makes for a great special dinner for someone you love!
FRESH WILD-CAUGHT PACIFIC MAHI-MAHI
Wild caught in the Pacific Ocean, this is a great fish for many cooking methods -- bake, broil, grill, saute - all delicious! Here's one of our favorite recipes that the whole family will love - the radishes add zip and crunch, the cucumber freshness, the cilantro and lime, a taste of the southwest. Perfect for summer dining on the deck. We had 3/4 lb. of mahi on Friday, and it made 6 sizable tacos.
MAHI-MAHI TACOS WITH CUCUMBER SALSA
Preparation time: 15 minutes Serves 4 adults or 2 adults & 2-4 kids.
A fresh and tasty way to get your family into eating fish!
1 tablespoon olive oil (plus more for grill or pan)
1 1/2 lbs. tilapia or mahi-mahi fillets
1 teaspoon ground coriander
coarse sea salt and black pepper
4 large radishes, thinly sliced
1 medium cucumber, halved and sliced, seeds removed
2 tablespoons fresh lime juice, plus lime wedges for serving
8 corn tortillas, warmed
3/4 cup fresh cilantro leaves firmly packed
1/4 cup sour cream
Heat grill or a heavy cast iron skillet to medium high; oil grill or pan with olive oil. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill or saute until cooked through, 1 to 2 minutes per side for tilapia, longer for mahi mahi. Break into pieces.
In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber salsa, cilantro, sour cream, and lime wedges.
(To print recipe, copy and past in a Word document)
FRESH SCOTTISH SALMON FILLETS
Was $20.95/lb. SALE $18.95/lb.*