Fish and Shellfish Recipes
This recipe is original from Lagasse. I made it for a wedding tasting last month and it was easy and wonderful!
Foil Wrapped Salmon with Lemon and Rosemary
1 ½ lb. Salmon Steaks (Total Weight)
1 tsp. Sea salt
½ tsp. Fresh Ground White Pepper
2 Springs Fresh Rosemary
1 Lemon, sliced thin
½ Small Red Onion, sliced thin
2 Garlic Cloves, sliced thin
Drizzle of Olive Oil
Preheat oven 425 degrees
Arrange two squares of aluminum foil onto a baking sheet. Top each piece with a smaller square of parchment paper.
Rinse the Salmon steaks under cold water and place on the top layer of parchment, skin side down.
Sprinkle the salmon with the salt and pepper. Place the slices of lemon, garlic and onion across the top. Place one spring of rosemary on each filet.
Crimp the foil on each side to prevent the oil from running off, and drizzle the fish with olive oil.
Fold over the parchment paper to cover the fish. Then fold over and crimp the foil over the parchment, creating an airtight package.
Bake for 15 minutes or until just cooked through – you want it to be moist.
Serve with fresh spinach or rice pilaf.
Homemade Cocktail Sauce
Such a simple recipe and I have people ask me all t
he time how to make it.
20 oz.Premium Ketchup (such as Heniz)
8 oz. Fresh Horseradish (not prepared - you can find this in the refrigerated seafood section)
Lemon Juice - Apx. 2 Tbsp
Tabasco - to taste
Mix well. Add more ketchup to adjust the heat. Serve with chilled shrimp.
Hot Crab Delight
Great as an appetizer or casserole
Guys will eat this up! Serve with pita chips.
1 1/2 lb. Lump Crab Meat
1 C. Shredded Pepper Jack
3/4 C. Mayo
1/4 C. Grated Parmasean
1/4 C. Green Onions
2 Cloves Garlic, Minced
3 Tbsp. Worchestershire
3 Tbsp. Lemon Juice
1 Tbsp. Tabasco
1/2 tsp. Dry Mustard
Salt and Pepper
Combine making sure the crab meat is divided well. Bake at 325 degrees for 40 minutes or until bubbly.
Seared Ahi Tuna Steaks
(3) 12 oz. Tuna Steaks - can be bought fresh or flash-frozen
(3) Tbsp. Olive Oil
Cracked Pepper
Coarse Salt
1 Tbsp. Ginger Root, peeled and fine grated - (1 inch piece)
1 C. Scallions
1/3 C. Rice Vinegar
1/4 C. Toasted Sesame Oil (found in the International aisle)
Tabasco Soy Sauce
Wasabi Powder
Rub tuna with oil, pepper and salt. Let sit for 5 minutes. Sear on HIGH for 2 1/2 minutes on each side. (You can also dip the sides of each steak in black and white sesame seeds for a great presentation.)
For the Sauce: Mix remaining ingredients with a wisk and serve chilled.
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