Fish & Seafood Recipes
Sweet & Spicy Pineapple Shrimp
Rinse shrimp and pat dry with paper towel. In a large skillet, over high heat, melt butter. Add the shrimp in single layer. Cook 1 minute and flip and cook additional minute. Remove to a plate. Reduce heat to medium high, add a drizzle of oil to the hot pan. Toss the peppers in the oil, cook until slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, let soften slightly, about 1-2 minutes. Add VR Spicy Habanero Sauce in pan. When it starts to simmer, return the shrimp to the pan, toss all together to coat well, cook for about a minute until sauce thickens. Remove from heat, add green onions. Serve by itself or over rice.
Shrimp with Sugar Snap Peas
Spicy Plum Salmon
Sizzlin’ SalmonSalmon Filets
Season the salmon filets with Van Roehling Sizzlin’ Oak Rub to your liking. Cook in a hot skillet or on a hot grill for 4 minutes on one side. Flip and cook for 5 additional minutes. *Cook longer for a less rare filet.
Tex-Mex Fish Burritos1 # Tilapia fillets
Preheat grill or oven to 400. Place fillets, 2 Tbsp oil, 2 Tbsp lime juice and Van Roehling Rod 'N Surf Fish Seasoning in gallon size resealable bag. Turn to coat and let stand for 10 min. Place fish on well-oiled grid or pan. Heat 6-8 min, turning once. Combine coleslaw mix, 2 Tbsp oil, 2 Tbsp lime juice, cilantro, salt and pepper in bowl. Set aside. Layer tortillas with fish, coleslaw mixture and guacamole. Tightly roll up. Cut in half and serve.
Salmon Croquettes1 can Salmon
Mix undrained salmon, onion, egg, crackers and Van Roehling Rod 'N Surf Fish Seasoning in large bowl, until thoroughly mixed. Form into 4 patties. Heat oil in skillet. Brown patties about 4-5 min over medium heat. Turn and brown on remaining side.
Smoke Salmon Toasts1/2 c sour cream
Mix sour cream, mayonnaise, juice and Rod 'N Surf Fish Seasoning until well blended. Spoon small amount onto each baguette slice. Top with piece of Salmon.
Crawfish Dip1 8oz pkg cream cheese
Mix Lemon juice, Rod 'N Surf Fish Seasoning, and hot sauce. Add in both cheeses, and microwave until melted. Blend together well. Add crawfish pieces and mix thoroughly. Serve as dip with chips, crackers, or bread toasts. (Van Roehling Louisiana Critter Seasoning or Like It Hot may be used instead of Hot Pepper Sauce)
Shrimp CroissantSmall pkg Salad Shrimp
Mash avocado. Mix in Van Roehling Rod 'N Surf Fish Seasoning and add shrimp. Mix well. Spread on Croissants and Serve.
Stuffed Salmon1# Salmon
May add Spinach for a vegetable.
Preheat oven to 450. Cut a slit doing down the center of the Salmon, cut again inside one side of your first slit forming a pocket for stuffing. Mix OMGarlic with enough cheese to fill pocket in Salmon. Sprinkle Van Roehling Rod 'N Surf Fish seasoning generously over top of Salmon. Slice lemons and place all over top of seasoning. Place Salmon on cookie sheet or in baking dish. Drizzle a small amount of olive oil over the Salmon. Bake for 15-20 min, or until Salmon is flaky. Submitted by TeNeaka F. Cypress, TX
Baked Tilapia with Herbs4 skinless Tilapia fillets
Preheat oven to 375. Place fillets on baking sheet. Season generously with Van Roehling Rod 'N Surf Fish Seasoning. Divide mayonnaise evenly over top of fillets and spread to coat all over. Sprinkle fillets with Van Roehling Cheezy Italian Seasoning. Bake until opaque, about 15 min.
Crawfish Etouffee1 Stick butter
Melt butter in skillet. Add onions and heat 3 min. Add bell pepper, parsley and garlic. Let cook on medium heat for 5 min. Add soups, then slowly mix in crawfish tails. Let cook for an additional 15 minutes, adding Rod 'N Surf Fish Seasoning and Spicy Habanero Glaze & Grilling Sauce during last 5 minutes.
Serve over bed of rice. Serves 2 Submitted by Jared R., Houston, TX
Tuna Salad Stuffed Avocado2 cans tuna, drained
Mix all ingredients, except avocados. Place scoop of tuna salad in each indention of avocado where seed has been removed. Serve immediately.
Crab & Tomato Salad2 sweet bell peppers (any color), chopped
Combine first 5 ingredients in a bowl. Combine mayonnaise and juice, stirring until well blended. Add mayonnaise mixture to crab mixture and toss gently. Arrange tomatoes on serving platter, drizzle with olive oil and mound crab mixture over tomatoes.
Seafood Chowder1 Tbsp oil
In 3 qt. saucepan, over medium heat, cook onion with Rod 'N Surf Seasoning until onion is tender, stirring often. Stir in soups and milk. Heat to boiling, stirring often. Cook 8 minutes, stirring often. Reduce to low, add shrimp and fish. Cook 5 minutes more.
Seared Sea ScallopsSea scallops
Heat oil (you only need a little) in a large nonstick skillet over medium-high heat. Pat the scallops dry and season with Van Roehling Rod N' Surf Seasoning™. Cook until opaque throughout and golden brown, 2 to 3 minutes per side. That's it! This entrée is so decadent and delicious, it pairs very well with a side of rice and any vegetable.
Southern Fried Catfish8 (5 to 6-ounce) catfish fillets, skin removed
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with Van Roehling Rod 'N Surf Fish Seasoning™. In a separate bowl, combine the panko breadcrumbs, cornmeal and Rod 'N Surf Fish Seasoning™. Dredge the catfish in the egg first, then the dry mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels or in a mesh strainer.
Lemon Garlic Shrimp
In a large skillet over medium heat, melt 2 tablespoons OMGarlic butter. Add shrimp and cook until pink, about 3 minutes. Remove from heat and stir in remaining tablespoon OMGarlic butter, lemon juice, white wine, and serve. We often enjoy this over Angel Hair pasta and green salad.
Crawfish and Shrimp Etouffee1/3 cup vegetable oil
Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns brown, at least 15 or 20 minutes, to make a 'Roux'. It is very important to stir this constantly. Add the onions, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften. Stir in the chopped tomatoes, fish stock and seasonings. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. Add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque. Serve over rice and enjoy!
One Pan Salmon and Asparagus1 1/2 to 2 lb salmon filet
Preheat oven to 450˚F with oven rack in top third of the oven. Line a large rimmed baking sheet with parchment paper. Place salmon filet skin-side-down long-ways in the center of your baking pan. Arrange asparagus around salmon, and drizzle lightly with olive oil then dust with OMGarlic Seasoning. In a small bowl mix together ingredients for garlic butter. Spoon and spread ¾ of butter mixture over salmon. Dot asparagus with remaining garlic butter. Place slices of lemon on salmon and asparagus and bake at 450˚F for 10-12 mins, then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.
**If you don't want to use all of the garlic butter on this meal, spread it on some rolls or save it in your fridge for future use!
Grilled Shrimp Skewers2 lbs. shrimp, peeled & deveined
Sprinkle rub over shrimp. Alternate vegetables and shrimp on skewers. Place on grill and cook 4" from heat. Cook 6-8 minutes, per side, basting every 3 minutes with Van Roehling Jalapeno Red Plum Glaze Sauce™. Serve with remaining glaze sauce for dipping.
Slow Cooker Jambalaya1-pound skinless, boneless chicken breast halves - cut into 1-inch cubes
In a slow cooker, mix together everything but the shrimp. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time. Serve mixed in cooked rice.For a Super Easy Jambalaya use Van's Jambalaya Mix and just add
Salmon Burgers1 (14 oz.) can salmon, drained
Sauté onions and celery in butter. In small bowl, gently blend by hand crabmeat, breadcrumbs, egg, Louisiana Critter Seasoning and (about 2 tablespoons, depending on taste). Place flounder on greased cookie sheet. Sprinkle flounder with Louisiana Critter Seasoning™. Top with crabmeat blend. Bake at 350°F for 20-25 minutes.
*As an alternative, you could slice the flounder fillets and place stuffing inside the fillets.
Fried Shrimp3 pounds large raw shrimp, peeled with tails on, deveined
Place shrimp in a large bowl. Combine cornmeal, panko breadcrumbs and Rod N' Surf Seasoning™. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Dredge shrimp in egg, then dry mix and place in heated oil. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels and serve with cocktail sauce.
Blackened Tuna Steaks(you can easily interchange trout, catfish, tilapia, red snapper... for the tuna in this recipe)
Season steaks generously with seasoning. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.
Seared Ahi Tuna2 tablespoons olive oil
Season tuna steak on both sides with Sizzlin Oak Steak Seasoning™. Heat oil in nonstick pan over high heat. Sear tuna, about 2 minutes on each side. This can be served with a starch and vegetable, but it is amazing over a fresh spring salad!