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Spring Seafood & Sides
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What’s in Season? Spring Seafood & Sides
Spring break is here again and you may be spring cleaning, vacationing to tropical destinations, or preparing for your seasonal allergies that may have begun. At Catch 35, we are preparing for the spring season with adding seasonal seafood and sides to our menu. We look at the spring season as a time to refresh, renew, and reenergize!
What is the best Spring produce? This list can be extensive and I will be dwindling the list to about 3 very versatile vegetables that are easily found, simple to cook, and are present in the Catch 35 (Naperville) menu. Let’s focus on …
- Peas
- Asparagus
- Spinach
Fun Facts about Peas:
- Also called Sweet/English peas
- Grow on vines
- Can be eaten raw or cooked
- Used to research genetics by Gregor Mendel
- Choose pods that are firm & bright green
- Store in the refrigerator for up to 5 days in a breathable plastic bag
- Fat free, cholesterol free, sodium free
- Natural source of vitamin C, Vitamin A, folate, & dietary fiber
Fun Facts about Asparagus
- Thought to have cured toothaches & aid in reproduction by Ancient Cultures
- When choosing make sure the stalks are odorless, dry, & firm
- Need to wrap ends with a damp paper towel in a plastic bag & can be refrigerated up to 4 days
- Fat free, sodium free, cholesterol free, low calorie
- Natural source of Vitamin C, folate, & vitamin A
Fun Facts about Spinach
- First farmed over 2000 years ago in Iran
- Became popular in U.S. with Popeye the Sailorman
- Can be eaten raw or cooked
- Choose crisp green leaves
- Wrap loosely in a dampened paper towel
- Good in the refrigerator for up to 5 days
- Fat free, cholesterol free, low calorie
- High in fiber, vitamin A, C, iron, folate, & magnesium
So how do you like your Spring vegetables, cooked or raw? At Catch 35 a Chicago Fish restaurant, we create sides that celebrate the lush yet delicate nature of these delicious and healthy veggies. Our chefs simply sautée spring vegetables with salt, pepper, and olive oil or add them to a rich creamy risotto for elevated tastes and textures.
Catch 35 Chicago and Naperville seafood restaurant, we choose only the freshest fish of the season. Flown in daily for the coastal waters of the United States, the Spring season highlights some of the most sought out seafood in the Midwest. Let’s focus on a two….
- Wild Alaskan Salmon
- Alaskan Halibut
Wild Alaskan Salmon comes from the clean cold waters from the Pacific Ocean. From now until October experience the freshest species of salmon from Chinook, Coho, & Sockeye all with different sizes, colors, textures but extremely tasty and heart healthy options. Tastes great this time of year with green veggies, a light sauce, and a rich pasta or risotto.
Alaskan Halibut in season now until November is a thicker firmer fish that handles well on the grill, oven, or in a pan. Halibut is the bone-in ribeye of whitefish and can be devoured with fresh herbs, spring veggies, and well-balanced sauces.