Gulfscapes Magazine Recipe Archives

Pan-Seared Tuna with Lime Pepper Crust Recipe

The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!

4 tuna steaks
(3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
2 teaspoons dried thyme leaves
1/2 to 1 teaspoon ground black pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil

Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve. Serves 4.

Posted by gulfscapes magazine at 11:32 AM | Permalink

Spicy Tuna Steaks Recipe

Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.

Serves 4
1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

Posted by gulfscapes magazine at 08:17 AM | Permalink

Broiled Tuna with Lemon Caper Sauce Recipe

Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.

4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained, rinsed & chopped
1 teaspoon fresh chopped parsley
Olive oil
4 tuna steaks
Salt and pepper

Heat broiler. Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat. Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving. Serves 4.

Posted by gulfscapes magazine at 05:35 PM | Permalink

Mahi-Mahi with Corn & Tomatillo Salsa

Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.

Fish:

6 mahi-mahi filets, 3 oz. each
1/3 cup pistachios, ground

Salsa:

5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 Tablespoon cilantro

Sauce
1 cup fresh squeezed orange juice
1 tsp lemon juice
2 Tablespoon pistachio nut oil

Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve.

Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.

To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Serves 6.

Posted by gulfscapes magazine at 07:03 AM | Permalink

Baja Fish Tacos with Chipotle Cream Sauce Recipe

Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers!

Tacos:

1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 x 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado

Chipotle Cream Sauce:

1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
Dash of sugar
Salt to taste

Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each.

Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table.
Serves 4

Posted by gulfscapes magazine at 03:16 PM | Permalink

Planked Salmon Recipe

Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take: Use cedar planks designed for cooking (or 9–12" untreated, kiln dried).
Soak 1 hour or more in water (weigh down with food cans to submerge).
Heat planks on grill grate for 3 minutes.
Place salmon fillets or 1"-thick salmon steaks on the planks and cover grill.
Cook without turning about 15–20 minutes or until just done.
Before placing fish on the plank, brush with a glaze and top with fresh herb sprigs. Try maple syrup and bourbon with rosemary; honey and white wine with tarragon; or sesame oil, brown sugar and rice wine vinegar with sesame seeds (instead of herbs).

Recipe Courtesy of Whole Foods Market®

Posted by gulfscapes magazine at 09:29 AM | Permalink

Grilled Shrimp on Lemongrass Skewers

Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6. 4 stalks fresh lemongrass
1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)
Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.

Recipe Courtesy of Whole Foods Market®

Posted by gulfscapes magazine at 08:02 AM | Permalink

Mahi with Rum Recipe

Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”

Ingredients:

2 medium Mahi-Mahi fillets
1/2 cup fresh lime juice
1 lemon, sliced thin
2 TB fresh oregano
2 onions sliced into thick rings
4 TB butter
1/2 cup dark rum
1TS sea salt
2 TS coarse ground black pepper

Directions

Place fillets in baking dish. Pour lime juice and rum over fish and place onion on each fillet. Let marinate for 3 hours. Heat oven to 350 degrees. Remove fish from marinade. Place onion and lemon slices on each fish fillet. Sprinkle with oregano and black pepper. Add butter to dish. Cover with foil and bake for about 15 minutes.

Posted by gulfscapes magazine at 06:12 AM | Permalink

Redfish Parmesan Recipe

Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.

Ingredients:

4 large Redfish fillets
2 eggs
2 cups half and half
3/4 cup Parmesan cheese
1 cup of flour
2 teaspoons black pepper
3/4 cup cracker meal
1 tablespoon basil
1/2 teaspoon paprika
2 tablespoons oregano
2 tablespoons parsley
1/2 teaspoon crushed red pepper
1 cup olive oil
1/4 pound butter, unsalted

Directions:

Mix half and half with eggs until well blended. Then mix all other ingredients except the flour, oil and butter. Coat the fillets in the flour, then dip in half and half and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish parsley.

Posted by gulfscapes magazine at 12:57 PM | Permalink

Celebrating Wine and Food with - Fresh Fish amd Wine Recipe

It almost Memorial Day Weekend and that means it's time for food and wine. More specifically seafood and wine. If you're looking for a great place to enjoy food and wine don't miss the Rockport Wine Festival held next to the Maritime Museum in downtown Rockport, TX. All profits support the Texas Maritime Museum - The Official Maritime Museum of Texas! The museum was accredited by the American Association of Museums in August 2005. For more information visit http://www.texasfestivalofwines.com/

Celebrating Wine and Food with - Fresh Fish amd Wine Recipe

4 flounder or tilapia filets
1/4 cup butter
1 dash olive oil
3-4 garlic clove
1/2 cup good white wine
1/2 lemon
lemon pepper
salt - dash
sprinkle of rosemary and/or oregano

Melt butter in skillet with oil. Add garlic, cook maybe 2 min on medium heat.

Add the fillets.

Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook maybe 5 minute.

Now flip over and sprinkle other side with seasonings. cook 5 more minute or till flakes with a fork easily.

Repeat with other fillets. Add more butter and wine as sauce reduces.

Posted by gulfscapes magazine at 03:13 AM | Permalink

Redfish in Foil Recipe

Cooking fresh fish on the grill can be difficult. Fish tends to stick to the grill, which makes turning it a problem. An easy solution is to put your fish in aluminum foil before putting it on the grill. You can add seasonings in the foil which will cook into the fish. Cooking in foil adds an extra minute or two to cooking time, depending on the temperature of your grill.

4 Redfish Fillets
1/4 c Lemon Juice
1 tb Chopped Parsley
1 ts Dill Weed
3 tb Butter
1 ts Sea Salt
1 ts Pepper

In small saucepan, combine margarine, lemon juice, parsley, dill weed, salt and pepper. Cook over medium heat until butter melted and all is mixed well.
Pull off 4 large squares of heavy-duty aluminum foil. Place one fillet on each square of foil. Pour sauce over the fish.
Wrap foil securely around fish. Grill 4 minutes on each side or until fish flakes with fork. Makes 4 servings.

Posted by gulfscapes magazine at 08:19 AM | Permalink

Bacon Wrapped Shrimp Recipe

This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:

Shrimp per pound:

10 shrimp or less = Colossal
11 to 15 = Jumbo
16 to 20 = Extra-large
21 to 30 = Large
31 to 35 = Medium
36 to 45 = Small

12 slices bacon
12 shrimp, peeled and deveined
1 bell pepper, sliced into 12 long, thin strips

Cook bacon until almost done. Don’t overcook; bacon must be limp so it can be wrapped around shrimp. Secure one strip of pepper to shrimp by wrapping with bacon and securing with wooden toothpick. Grill over medium heat for 2 minutes per side. Feeds two.

Posted by gulfscapes magazine at 06:53 AM | Permalink

Shrimp

Posted by gulfscapes magazine at 06:56 AM | Permalink

Rita Shrimp Skewers

If you like shrimp don't miss the 37th Annual National Shrimp Festival in Gulf Shores, Orange Beach and Fort Morgan. This year’s Alabama Shrimp Festival will take place Thursday, October 9, through Sunday, October 12, 2008.

Rita Shrimp Skewers

1/4 C. Triple Sec
1/4 C. Tequila
1 t of red pepper flakes
1 t. grated lime rind
1/4 C. fresh lime juice
2 t. cumin
1/2 t. salt
1/8 t. cayenne
3 garlic cloves, minced
1 lb. shrimp, deveined (tails on)

Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour.

Place on skewers and grill until pink and cooked through.

Posted by gulfscapes magazine at 06:41 AM | Permalink

South Texas Fiesta Grilled Shrimp Recipe

The smoke of a grill brings out the taste of shrimp. This zesty marinade adds more flavor. One pound of shrimp will feed four to six people.

South Texas Fiesta Grilled Shrimp Recipe

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon of lemongrass
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro

Combine the lime juice, ginger, garlic, shallots, lemongrass, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated.

Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.

When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.

Garnish with the chopped cilantro. Remaining marinade can be used for dipping.

Posted by gulfscapes magazine at 06:28 AM | Permalink

Gulf Coast Grilled Shrimp Recipe

Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.

Gulf Coast Grilled Shrimp Recipe

2 1/2 pounds jumbo shrimp
1/4 cup olive oil
1 tablespoon of lemongrass
1/4 cup chopped cilantro
1/2 shallot, diced
3 tablespoons lemon juice
1 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt

Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat.

Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve.

Posted by gulfscapes magazine at 06:22 AM | Permalink

Beer Grilled Shrimp

Beer and Shrimp, two great tastes that go great together. Grilling shrimp takes a little practice. Try using skewers to make them easier to handle. Don't cook them too long, or they will be rubbery.

2 lb peeled, deviened shrimp
1 can of beer
2 tb chives, chopped
2 tb parsley, chopped
2 garlic cloves, minced
1 ts sea salt
2 ts black pepper

Mix all ingredients in large bowl. Cover and refrigerate 3 hours. Remove shrimp and grill shrimp over medium heat, 1 minute per side. Brush once with marinade on eah side. Serves 4.

Posted by gulfscapes magazine at 04:22 AM | Permalink

Sauted Crab Appitizer Recipe with Lemongrass

If you love crab - don't miss the 23RD ANNUAL TEXAS CRAB FESTIVAL: MOTHERS DAY WEEKEND - MAY 9, 10 & 11, 2008: GREGORY PARK, CRYSTAL BEACH, TEXAS - Over 60 Food & Craft Booths, Crab Legs Contest, Texas Crab Fest Weiner Dog Nationals, Crab Races, Carnival/ Rides/Games, and a Kids Stage with free entertainment and fun activities for the "Little Crabbies"! You can enjoy some of the Tastiest Crab & Seafood Dishes on the Texas Gulf Coast, find the perfect Mothers Day Gift among the many treasures offered by talented local artists, both professional and amateur and vendors, or just pull up a patch of grass, sit back in your own lawn chair and enjoy some of the Best Live Music in the Lone Star State. Last year's entertainment included: Butch Leger & Sons of the Beaches, Donnie Vondra & Tejas, Lil' Bit and the Customatics, The Texas Showcase, L'Angelus, Ezra Charles and the Works, Johnny Lee, The Grateful Geezers, Dean Scott and MORE!!! Join us for 3 days of Sun, Fun, and CRABS, CRABS, CRABS!

Sauted Crab Appitizer Recipe with Lemongrass

1/4 pound butter
1/2 clove garlic, minced
1 tablespoon of fresh lemongrass
1 tablespoon finely minced green onion
1 pound fresh lump crabmeat
1 tablespoon chopped chives
1 tablespoon finely chopped parsley
juice of 1/2 lemon or 1 small lime
12 toast points or baked puff pastry shells

Melt butter in a large skillet and add garlic, lemongrass and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.

Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.

Posted by gulfscapes magazine at 09:31 AM | Permalink

Wasabi Tuna Recipe

Tuna comes in several varieties. Bluefin is the Cadillac of tuna, being the largest and tastiest. Unfortunately, most is sold to Japan at high prices. Bluefin has dark red fresh. Yellowfin, also called Ahi, is the most commonly available tuna in the U.S., and while not as tasty as Bluefin, is still extremely well flavored, with light pink flesh. Skipjack is also known as bonito and aku, and is usually canned. Albacore is also usually canned, and has the lightest colored flesh of the tunas.

Ingredients:

2 1-inch thick tuna steaks
1/3 cup soy sauce
2 teaspoons wasabi paste
1 teaspoon coarse ground black pepper

Directions:

Mix the soy sauce, wasabi paste and cracked black pepper in a 13 x 9 baking dish. Place tuna in dish, coating both sides, then cover and refridgerate for 1 hour. Grill the tuna for 1 to 2 minutes per side in a non-stick dish or pan, over high heat. Serves 2.

Posted by gulfscapes magazine at 04:45 PM | Permalink

Ginger Grilled Mahi-Mahi Recipe

Mahi-Mahi's clean flavor is perfect for a touch of ginger. This recipe adds a little kick to the Mahi. It's like having a small slice of Polynesia on your plate!

Ingredients:

4 Mahi-Mahi fillets
2 tablespoons fresh ginger, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
1/4 cup soy sauce
1/2 cup red wine
2 tablespoon fresh squeezed lime juice
1/2 teaspoon red pepper
1/2 teaspoon sea salt
1/2 teaspoon coarse ground black pepper

Directions:

Combine all ingredients in large bowl. Mix well. Add fish, cover and refrigerate for 3 hours.
Heat grill to medium. Cook fillets about 2 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness.

Posted by gulfscapes magazine at 01:45 PM | Permalink

Mahi-Mahi Italiano

Mediterranean style fish is an easy, healthy dinner choice. Try growing your own basil and fennel for that garden fresh taste!

2 lbs Mahi-Mahi fillets
2 tomatoes, sliced
1 Sliced yellow onion
2 1/2 oz fresh, sliced mushrooms
1/2 ts Basil
1/2 ts Fennel
1/2 cup diced carrots
1/2 cup English peas
2 tb virgin olive oil
1/4 ts sea salt
1/4 ts black pepper
1/4 ts red pepper flakes
1/3 c Grated parmesan cheese

Heat oil In a large skillet over medium heatl. Stir in onion, mushrooms, basil and fennel.
Saute for 5 minutes. Stir in carrots and peas. Place fish fillets in pan, on top. Add salt and pepper to fillets. Place tomato slices over fish. Reduce heat to low, cover and cook 12 minutes or until fish flakes with a fork. Sprinkle with parmesan cheese, cover and let stand until cheese melts. Serves 4.

Posted by gulfscapes magazine at 06:29 AM | Permalink

Cajun Redfish Recipe - Sauted Redfish with Shrimp

Spicy Sauted Redfish with Shrimp in lots of Butter ... you won't be disappointed with this recipe from the Gulf coast of Louisiana.

1 cup Shrimp Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled with tail on

Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.

Posted by gulfscapes magazine at 04:15 PM | Permalink

Baked Redfish with Lemon Butter Sauce

With the 2008 Oh Boy! Oberto Redfish Cup coming up, it's time to brush up on our redfish recipes. To find the Redfish Cup event nearest you, try http://www.redfishcup.com/.

Ingredients:

1 medium Redfish, cleaned
4 tomatoes, diced
1 large white onion, diced
1/2 cup sliced green onions
2 cups white wine
2 tablespoons Zatarain's creole seasoning
2 stalks diced celery
1 tablespoon paprika
2 lemons, sliced
2 teaspoons brown gravy mix
1/4 cup butter
1/2 teaspoon sea salt
1 tablespoon black pepper

Directions:

Preheat oven to 350 F.
Spray shallow baking pan with non-stick spray.
Spread the onions, celery, green onions, and diced tomatoes over the bottom of the pan.
Clean the Redfish.
Sprinkle Zatarain's seasoning on fish and rub it in.
Place Redfish on the vegetables in the baking pan. Lay the lemon slices on top the fish so that they slightly overlap, sprinkle everything lightly with paprika.
Bake for about an hour.

Remove fish from the baking pan. Set it aside on a warming tray. Then pour all the drippings into a skillet and bring them to a rapid boil. Stir in the wine and cook the sauce over high heat until the liquids reduce to about 1/2 of their original volume. Pour the contents of the skillet into a fine-mesh strainer, force the liquid and the vegetable pulp through the mesh, and return the liquid to the skillet (you can discard the skins left in the strainer).
Over a medium-high flame, heat the liquid until it begins to bubble slightly. Stir in the butter. Sprinkle on a little of the gravy flour, whisk it into the sauce lightly, and continue to cook the flour and the sauce for about 3 minutes until it thickens and turns silky smooth.
Serves 4.

Posted by gulfscapes magazine at 09:45 AM | Permalink

Cinco de Mayo Shrimp Cocktail Recipe

Add a little Mexico to your Shrimp Cocktail for Cinco de Mayo!

INGREDIENTS:
2 pounds boiled shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup chopped onion
1/4 cup chopped cilantro
8 oz Spicy V8
4 oz clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/4 cup horseradish
1/2 teaspoon sea salt
1 ripe avocado - peeled, pitted and chopped

DIRECTIONS
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in V8 and clam juice cocktail, ketchup, lime juice, hot sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 hours.

Posted by gulfscapes magazine at 12:26 PM | Permalink

New Orleans Crawfish Nachos

New Orleans Crawfish Nachos

Crawfish are great steamed, but work well for lots of other recipes. Crawfish are a favorite topping on steaks and grilled fish. Saute crawfish tails in mushrooms, green onions, white wine, and butter. Adding your favorite creole seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, hot sauce and salt. Here's a recipe for crawfish nachos ... perfect recovery food after a weekend at the New Orleans Jazz Festival.

New Orleans Crawfish Nachos

1 (8 1/2 ounce) bag tortilla chips
4 ounces rotel
1 teaspoon chili powder
1 tablespoon creole seasoning
1/2 lb imitation crabmeat, shredded
1/2 lb crawfish tail, cooked and chopped
1/2 cup sour cream
1 teaspoon salt
1 cup salsa
1 1/2 cups cheddar cheese, shredded
4 ounces black olive, diced
1/4 cup green onion, sliced

Pre heat oven to 350 degrees.

Clean crawfish and shrimp under cold water and then soak for 30 minutes in a bowl of salt water. Take the crawfish and shrimp and set aside to dry.

While the crawfish and shrimp are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.

Add the crawfish and shrimp to the mixture.

Take your 13X9 Glass baking dish and pray it with cooking spray.

Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.

Slowly pour the mixture over the chips being carful to spread it evently over all the chips.

Take a spoon a drizzle salsa evenly over the mixture.

Cover the dish with cheddar cheese, then olives, and finally the green onions.
Bake for 15 minutes or until cheese is melted.

Posted by gulfscapes magazine at 08:01 AM | Permalink

Pineapple Salsa Mahi Recipe

Pineapples cannot be picked until they are ripe on the plant, because their starch does not convert to sugar once picked. Thus, you want a pineapple free of green, with strong color and slightly soft to the touch. The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave it on meat for more than 10 minutes before serving or it will turn it mushy.

Ingredients:
12 ounces mahi mahi fillet
1/2 cup pineapple chunk
1/2 cup salsa (preferably fresh)
1 teaspoon cornstarch
1 teaspoon horseradish
1 teaspoon honey mustard
garlic-flavored non-stick spray
1/4 teaspoon lemon pepper

Directions:
Chop pineapple into small pieces.
Combine with salsa, cornstarch, horseradish and honey mustard.
Coat both sides of fish with cooking spray.
Preheat large saute pan on medium-high.
Cook fish 3 minutes; turn & add salsa.
Cover reduce heat to medium, and simmer 5-6 minutes or until flesh is opaque & separates easily with a fork.
Serve fish and sauce over prepared long grain rice.

Posted by gulfscapes magazine at 02:09 PM | Permalink

Crawfish Jambalaya

Let's go Cajun as the Jazzfest in New Orleans is underway. Check out their website for a list all the mouth-watering food offered: http://www.nojazzfest.com

1 Lb. Peeled Crawfish Tails
1 Lb. Spicy Hot Italian Sausage
1/2 C. Red Bell Pepper
1/2 C. Spicy Yellow Onion
1/2 C. Green Onion
1 Can French Onion Soup
1 Can Beef Boullion
1 Stick Butter
1 8oz Can Tomato Sauce
2 C. Rice

Brown sausage in a pan, then set aside. Saute the onions and bell pepper until onions are soft. Combine sausage and onions and saute for two minutes. Stir in bouillon, onion soup, and tomato sauce. Add butter, crawfish tails and rice. Place in deep cooking dish, then bake for 1 hour at 350 degrees.

Posted by gulfscapes magazine at 07:27 AM | Permalink