Many of you probably have never heard of the Nugget Market. It’s not a big change, although they have expanded from their humble beginnings. The father-and-son team of William and Mack Stille opened their humble little market in the sleepy town of Woodland California in September of 1926. The premise behind their store was to deliver the best possible produce at prices their neighbors could afford. And the store got its name from a contest; the winner was an 8-year-old girl who thought the gold painted pillars at the front of the market looked like gold rush Nuggets. Needless to say, the store front has evolved to capitalize on the image of the gold rush nuggets.
Today it’s one of the higher end markets in Northern California, giving Trader Joe’s a run for their money. I fell in love with the Nugget at first sight. The way the storefront is painted with the beautiful sunflower it just beacons you to come inside. It has a very Tuscany feel to it. And if that’s not enough, the layout of the produce section is a work of art. How would you like to have to stock that at the end of the day?
Since moving to the Stanislaus area, we don’t shop at the Nugget anymore. Not that we were regular shoppers. The Nugget was more for those “special” items. Their gourmet cheese section was amazing. The pastry shop to die for. Shopping at the Nugget reminded me of shopping at specialty stores in the wine countries of Napa and Sonoma.
While I do miss the specialty shopping experience, I can still enjoy their awesome recipes. Better still, I can share those delights with you.
Baked Mahi-Mahi with Lemon Peels
2 teaspoons fresh Dill, chopped
1/2 teaspoon Lemon Zest, chopped
2 teaspoons Onion Powder
2 teaspoons minced Garlic from a jar
4 Mahi-Mahi fillets, 8 oz. each
2 tablespoons Olive Oil
Kosher or sea salt and cracked black pepper to taste
2 Lemons, peeled for garnish
Heat oven to 400 degrees.
Finely chop fresh dill, place in a small bowl.
Zest lemon, finely chop zest into very small pieces. Add to the bowl with the dill.
Add onion powder, minced garlic and mix well. Set aside.
Lay four 12-inch by 13-inch pieces of aluminum foil on countertop. Place each fillet near center and sprinkle evenly with dill mixture. Season lightly with salt and pepper; drizzle with olive oil.
Fold aluminum in half over top of fillet. “Roll” back towards fillet, then fold in sides to form an envelope; repeat. Transfer foil packets onto a sheet pan, then into the oven. Bake 15 minutes, remove from oven and let stand 2-3 minutes before opening.
While the fillet are baking, use a vegetable peeler to create long curls from the peel of the lemons.
Open carefully, draping lemon peel over the Mahi for a nice presentation.
Original Recipe: Nugget Markets