LIFESTYLE

Friday Foodies - Kick Off Grilling Season With Swordfish From Rocky Neck Fish Company

By Kristen Arute, May 15, 2020

Grilled Swordfish with Sun-Dried Tomato Pesto

The days are getting longer, and the weather is getting warmer.  Looks like grilling season has begun!  What better way to kick it off than with a piece of fresh swordfish from a local small business.  Our recipe for sun-dried tomato pesto (below) makes the perfect topping.  It's hearty and flavorful and is a perfect complement to the steaky quality of the fish.

If you are in the market for fish of any type, Rocky Neck Fish Company, which operates out of the Fruit Center in Hingham Harbor, is open for business and has a variety of options.  "Our salmon is very popular," said Stephanie Pizzelli, manager of Rocky Neck.  "Definitely our cod too.  And the wild haddock with our cracker stuffing."  Rocky Neck offers other seafood products too, like stuffed clams, salmon burgers and tuna burgers.  "We make everything here," said Stephanie.

Steve Gennodie, a native of New York with a culinary background, founded Rocky Neck Fish Company in 2004 with one truck and his first fish market located inside the Fruit Center in Milton.  Steve's pre-established relationships in and around Boston along with word of mouth enabled the company to grow.  The Hingham location opened up soon after.  The company takes great pride in "working toward the ultimate goal of superior quality and environmental stewardship."

Rocky Neck is also a wholesaler.  However, since that Boston location has been shut down, the two retail stores are the only ones currently running.  That has not hurt their operation though.  Since the closure of restaurants, more people have been cooking at home and have been looking for fresh ingredients and healthy options.  "Business has been amazing," said Stephanie.  "It has stayed steady all along, even since the beginning (of the pandemic)." 

 

Although they are open and operating out of the Fruit Center, Rocky Neck also offers curbside pickup.  "If someone is just getting fish," explained Stephanie," we can take their order over the phone and run it out to them."

Rocky Neck can be reached at 781-383-3474.

Sun-Dried Tomato Pesto Recipe

1 c. oil-packed sun-dried tomatoes, drained

3 large garlic cloves, roughly chopped

1 c. basil leaves, firmly packed (approximately one 2-ounce package)

1 c. flat-leaf parsley, firmly packed (approximately one bunch)

1/4 c. plus 2 T. grated parmesan cheese

1/2 c. plus 1 T. pine nuts

3/4 c. olive oil

In a food processor, combine garlic, pine nuts and cheese.

Add the tomatoes and oil and blend until well combined.

Add the basil and parsley and blend until well combined.

Can be served immediately or stored, covered, in the refrigerator.

NOTE: Exclude the pine nuts for a nut-free drizzle.

Kristen Arute can be reached at kristen@hinghamcurrent.com.