Category: SEAFOOD

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

LOADED SEAFOOD CHOWDER ~ BLOG 365.70

It’s been super cold here and we’ve been craving stews and soups. So, I combined a couple of my favorite recipes to make this scrumptious thick and creamy chowder loaded with flavorful clams, crab, shrimp, veggies and potatoes and served with crusty sourdough bread ~ perfect for a cold winter’s night.

LOADED SEAFOOD CHOWDER
6.5 ounce minced clams
5 ounce whole baby clams
6 ounces white crab meat
6.5 ounce baby shrimp (FRESH works well also)
1 can Green Giant Shoepeg corn
1 cup homemade chicken broth
1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
1/2 teaspoon ground bay leaves
2 tablespoons FRESH minced Italian Leaf Parsley
4 tablespoons butter
2 tablespoons avocado oil
2 shallots, diced
4 green onions, FINELY sliced
3 ribs celery, FINELY diced
2 carrots, FINELY diced
1 SMALL red bell pepper, diced
2-3 cloves garlic, FINELY minced
1/2 cup AP flour
1 cup milk
1 cup half and half
FRESH ground sea salt and black pepper
1 tablespoon red wine vinegar

  • Drain the clams, crab and shrimp, adding the juice from the cans to a large stock pot. Set the clams aside.

  • Add chicken broth, diced potatoes and bay leaves to the pot. The liquid should JUST cover the potatoes. Bring pot to a simmer 5-6 minutes until the potatoes are barely fork tender.

  • Remove 1 cup of broth and set aside.

  • In a second pot, heat the butter and avocado oil over medium heat until the butter is melted.
  • Add the onions, celery, bell peppers and garlic, cooking 4-5 minutes until tender.

  • Whisk flour into reserved broth until smooth.
  • Gradually whisk the milk and half and half into the flour and broth mixture.
  • Whisk milk mixture back into the pot. Bring mixture to a simmer, cooking 5-7 minutes until thickened.

  • Gently stir the creamy mixture into the potato pot.
  • Season to taste with the FRESH ground sea salt, pepper, vinegar, and reserved clams and shrimp. Simmer 5 more minutes.

  • Serve with crusty bread.

NOTE: I often use champagne vinegar for a bit of a flavor change.

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.

SALSA VERDE HALIBUT ENCHILADAS ~ BLOG 365.115

I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.

SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
  • Sprinkle on all sides of halibut to season.
  • Heat oil over medium heat in large skillet.
  • Sear halibut JUST until fish is opaque throughout.
  • Cool slightly and then into chunks when cool enough to handle.
  • Preheat oven to 400°.
  • Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
  • Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
  • Cook 2-3 minutes, stirring occasionally until warmed through.
  • Spread pinto beans evenly in the bottom of your baking dish.
  • One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
  • Pour the remaining sauce over the enchiladas and beans.
  • Sprinkle with remaining cheese.
  • Top with chopped tomatoes.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
  • Sprinkle on cilantro when serving.

HEARTY TUNA CASSEROLE

HEARTY TUNA CASSEROLE
CASSEROLE
3 cups cooked and cooled egg noodles
1 can Campbell’s cream of mushroom soup
1/2 cup WHOLE milk
1/3 cup FINELY grated white cheddar cheese
2 tablespoons Duke’s hint of lime mayonnaise
1/2 teaspoon Coleman’s dry mustard (optional)
8 ounce can petite baby peas, drained well
8 ounces sliced mushrooms, lightly sauteed.
1/4 cup chopped roasted sweet red pepper or pimientos, drained
2 cans white tuna, drained well

  • Preheat oven 400°.
  • In a large bowl combine the soup, milk, mayonnaise and mustard if using.
  • Stir in drained tuna and red pepper.
  • Fold in noodles, cheese, peas and sauteed mushrooms.
  • Transfer to a greased 8×8 baking dish.

TOPPING
1/4 cup Panko crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
FRESH ground sea salt and black pepper

  • Combine topping ingredients until well blended.
  • Sprinkle over casserole.
  • Baked uncovered 30 minutes until bubbly.

NOTE – Crushed potato chips (I like sea salt and vinegar) make a great alternate topping.

GRILLED SHRIMP SALAD with LIME VINAIGRETTE

GRILLED (or sauteed) SHRIMP SALAD with LEMON LIME VINAIGRETTE
1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber
1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

VINAIGRETTE
1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced
FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.

SONORAN CLAM CHOWDER

I LOVE clam chowder, but honestly, it does get a bit boring. Growing up in California it was almost always served in a bread bowl or at the very least with some crusty sourdough bread, which was always tasty, but once again it was never changing so could get boring!

When I found this recipe in my TASTE OF HOME magazine I was elated for a new take on it and it sounded absolutely delicious. I have made several changes to make it to our liking and reduced its size as they had it serving 10! Plus they used the pressure cooker and I just didn’t find it necessary as long as you time preparing the potatoes while you are preparing the rest of the chowder.

SONORAN CLAM CHOWDER
4 slices peppered bacon, chopped
2 tablespoons butter
1 tablespoon WONDRA flour
1 LARGE shallot, diced
1 SMALL stalk celery, SMALL diced
1 SMALL red pepper, diced
2 ounces chopped green chiles, drained
2 cloves garlic, FINELY minced
2 cans (6 1/2 ounce) chopped clams, drained, juice reserved
3/4 pound YUKON gold potatoes, diced
1/2 cup homemade chicken stock
1 cup heavy cream
2 teaspoons KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 tablespoon chopped FRESH cilantro
Shredded cheddar cheese, for garnish

  • In a large sauce pan bring salted water to a boil.
  • Add potatoes, boiling until potatoes are JUST tender.
  • Drain.
  • In a stockpot melt 1 tablespoon butter over medium high heat.
  • Add bacon, rendering until crisp. Remove to paper toweling to drain with a slotted spoon.
  • Add remaining butter to pan.
  • Add celery and shallots, sautéing 3-5 minutes until soft.
  • Add flour, mixing well.
  • Add red pepper and chiles, cooking 3-5 minutes until peppers are tender.
  • Add garlic, cooking 1 minute longer until fragrant.
  • Add clam juice and chicken stock.
  • Stir in taco seasoning, cream, clams and half of the chopped cilantro, simmering 5-10 minutes, stirring occasionally until heated through and chowder has reached the desired consistency.
  • Serve topped with garnishes of choice such as bacon, chopped avocado, shredded cheese and cilantro…

BLACKENED ORANGE ROUGHY

BLACKENED ORANGE ROUGHY for 2

Buttery, tender and super quick make this the PERFECT weeknight menu choice.

2 orange roughy fillets
2-3 tablespoons butter
1 teaspoon paprika
FRESH ground sea salt and black pepper
pinch of cumin
1 tablespoon FRESH chopped thyme
1 teaspoon garlic powder
2 LARGE lemons, 1 sliced in rings the other in wedges
scallion greens or chopped cilantro for garnish

  • Rinse orange roughy fillet in cold water and pat dry with paper towels.
  • Mix spices in a small bowl and cover the fish entirely.
  • Preheat WELL seasoned cast iron pan in oven if you have time.
  • Heat butter in HOT skillet.
  • Add fillets, cooking for 3-4 minutes.
  • Gently flip and cook another 3-4 minutes.
  • Add lemon slices.
  • Top with wedges and chopped greens.
  • Serve immediately.

NOTES: DO NOT move fish during cooking otherwise it may stick to the skillet.

LEMON HERB BAKED SALMON

LEMON HERB BAKED SALMON

2 pound boneless salmon (preferably 1 inch thick) – skin on or off, wild caught if possible (or fillets)
5 sprigs FRESH chopped tarragon or thyme rosemary
2 small lemons, 1 cut into thin slices, the other juiced
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
4 cloves garlic, minced
Chopped green onions or parsley for garnish
Lemon slices for garnish

  • Let salmon stand at room temperature for 10 minutes.
  • Preheat oven to 375.
  • Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  • Lightly coat the foil with baking spay.
  • Arrange half the lemon slices in the center of the foil.
  • Top lemon slices with half the chopped herbs.
  • Drizzle the salmon with avocado oil and generously season with FRESH ground sea salt and black pepper. Gently rub the oil and seasonings into the fillets.
  • Lay salmon over sliced lemons and herbs. If using fillets, nestle them closely together.
  • Scatter the remaining herbs and lemon slices on top of the salmon.
  • Scatter the garlic over the top.
  • Pour lemon juice over top.
  • Fold the sides of the aluminum foil up and over the top completely enclosing the salmon, but tenting the foil a bit.
Bake 15-20 minutes or until the salmon is almost completely cooked through at the thickest part and it flakes easily.
  • Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered, but be careful of hot steam.
  • Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes – WATCH CLOSELY SO IT DOES NOT BURN.
  • Sprinkle with additional fresh herbs and top with a squeeze of lemon.

ORANGE LEMON ORANGE ROUGHY

ORANGE LEMON ORANGE ROUGHY

1 tablespoon avocado oil
4 – 6 ounce orange roughy fillets
1 LARGE orange, juiced
1 LARGE lemon, juiced
1 lemon, quartered for serving
FRESH ground sea salt and black pepper
1 tablespoon butter
chopped green onion tops

  • Heat oil in a large skillet over medium-high heat.
  • Arrange fillets in the skillet, and drizzle with orange juice and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cook for 5 minutes, or until fish is easily flaked with a fork.
  • Plate fillets.
  • Whisk butter into pan drippings quickly. Pour over fillets.
  • Top with green onion tops.
  • Serve immediately.

BAYOU BLEND CASSEROLE – previously known as BLEND IN THE BAYOU and once known as SEAFOOD CASSEROLE EXTRAODINAIRE

I’m trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I’m now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU
8 ounces cream cheese
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and de-veined
2 – 6 ounce cans crab meat, drained and flaked
1 can cream of mushroom soup
3/4 cup cooked rice, prepared
4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers
  • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
  • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Combine crackers crumbs and cheese. Sprinkle over top.
  • Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home’s Blend in the Bayou
8 ounces cream cheese, softened
3 tablespoons butter, divided
1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 – 8 ounce package crab meat, chopped & flaked
2 – 6 ounce cans white albacore tuna, drained and flaked
1 can cream of celery soup
3/4 cup cooked rice, prepared
1 teaspoon sea salt
1 + teaspoon hot pepper sauce
1/2 teaspoon red chili pepper flakes
3/4 cup shredded cheddar/jack cheese
1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)
  • Preheat oven to 350°.
  • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
  • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Sprinkle crackers over top.
  • Bake, uncovered 25 minutes or until bubbly.
  • Sprinkle with remaining cheese and bake 5 minutes more.

SHRIMP SCAMPI PASTA

SHRIMP SCAMPI PASTA

Shrimp Scampi always sounds a bit decadent and eat out at a restaurant date night meal to me, but is a super easy to make at home.

The prep time is only 20 minutes followed by 20 minutes of cook time and VOILA’ dinner is ready. Light the candles and serve.

1/2 package (8 ounces) linguine pasta
1 + 1 tablespoons butter
1 + 1 tablespoons avocado oil
1 shallot, FINELY diced
1 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1/2 pound shrimp, peeled and deveined
FRESH ground sea salt and black pepper, to taste
¼ cup dry white wine
1 small lemon, juiced
1/8 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.


  • Melt 1 tablespoon butter with 1 tablespoon avocado oil in a large skillet over medium heat.
  • Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
  • Season shrimp with kosher salt and black pepper; add to the skillet and cook JUST until pink, stirring occasionally, 2 to 3 minutes.
  • Remove shrimp from skillet and keep warm.


  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
  • Melt 1 tablespoon butter in skillet.
  • Stir in 1 tablespoon avocado oil into butter mixture, and bring to a simmer.
  • Toss linguine, shrimp, and parsley in the butter mixture until coated.
  • Season with salt and black pepper.
  • Drizzle with 1 teaspoon olive oil to serve.