Fishy Seafood Dishes

Salmon New Orleans 

• 4 6-ounce salmon fillets
• salt and pepper, to taste
• 1 pound large shrimp, peeled and de-veined
• 8 tablespoons butter, divided
• 2 tablespoons honey

Cajun seasoning

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion salt
• ½ teaspoon cayenne pepper
• heaping ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

1.     In a small bowl stir together all cajun seasoning ingredients and set aside.

2.     Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

3.     Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

4.     Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.

                                                                           This is so good!

 I have made this with all sorts of fish and seafood.

Baked Tilapia with Crab

3 T. olive oil
1 T. butter
12 oz imitation crab
4 tilapia
1 onion, finely minced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 t. dried thyme
salt and pepper, to taste
garnish of fresh parsley

Preheat oven to 150

1. Place 2 tablespoons of olive oil and the butter in large sauté pan and heat over medium high heat. 
2. Sauté the crab for about 2 minutes per side or until almost cooked through. Remove to an oven safe dish and set aside. 
3. In the same pan cook the fish filets, 2 to 3 minutes per side or until almost cooked through.
Place in the dish with the crab. Cover loosely with foil and place in oven to keep warm. 
4. To the same sauté pan add the shallot and garlic and 1 more tablespoon of olive oil. Sauté until the shallot begins to soften and turn golden. Add the wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in cream, thyme, and salt and pepper. Reduce heat to low and simmer about 1 minute more. Do not allow the cream sauce to boil. 
5. Divide the fish and crab evenly between 4 serving plates. Pour the wine cream sauce over and garnish with minced parsley if desired. Serves 4.

Notes: Red snapper, flounder, cod or ocean perch are suitable tilapia substitutes.
           

Honey Marinated Salmon

• 3 tablespoons honey
• 2 tablespoons Liquid Aminos or Soy Sauce            
• 2 tablespoons olive oil
• 1/4 teaspoon white pepper
• 1 pound salmon steak

Mix honey, liquid aminos and olive oil. Pour over salmon and marinate over night. Bake in a 350 degree oven for 25 minutes. Then broil for about 5 minutes.
Even my husband, who is not a salmon lover, does like this!

Blackened Catfish

This is so good I couldn't get a picture before someone got into it!

• 1 tablespoon paprika                                   Preheat oven to 450 degrees.
• 1/2 teaspoon cayenne pepper                     Mix all spices together.
• 2 teaspoons oregano                                   Drizzle fish with olive oil.
• 1 teaspoon sea salt                                      Rub spices into fish.
• 1 teaspoon white pepper (or black)              Bake 8 - 10 minutes.
• 2 large catfish fillets
                                                                        

Shrimp Gumbo
1/4 cup butter
1/2 cup chopped onion
1/8 tsp minced garlic
1/4 cup chopped green pepper

1 can gumbo soup

1 20 ounce can diced tomatoes

1 can cut okra, drained

1 12 ounce can V8

1 teaspoon sea salt

1/2 teaspoon Truvia

1/4 teaspoon Tabasco

1 pound shrimp

2 large chicken breasts, cubed

8 oz. imitation crab or 6 oz. lump crab

Cooked Rice

Melt butter in a large pot.   

Add onion, green pepper and chicken.

Sauté until veggies are tender.

Add remaining ingredients, except shrimp and cooked rice.

Bring to a boil. Simmer at least an hour.

(Long enough for all of your ingredients to marry nicely.)

10 to 15 minutes before serving add shrimp.

Serve over rice with Tabaso and crackers on the side.

Sometimes I add additional sausage, bacon or additional vegetables.