Fish & Seafood Recipes

Seared Sea Scallops
Sea scallops
Olive oil
Van Roehling Rod N' Surf Seasoning™
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 Catfish
8 (5 to 6-ounce) catfish fillets, skin removed
1/3 cup Van Roehling Rod 'N Surf Fish Seasoning™ 
3/4 cup panko bread crumbs
2 cups cornmeal
1 egg, beaten
Oil, for frying
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 bread crumbs, 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
Lemon Garlic Shrimp
3 tbsp. OMGarlic butter (see recipe above) 
1 lb. medium shrimp, peeled and deveined
Juice of 1 lemon
2 tbsp. dry white wine (or water)
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 Etouffee
1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 stalks celery, diced
2 fresh tomatoes, chopped (optional)
2 tablespoons Van Roehling OMGarlic Seasoning™
1 tablespoons Van Roehling LIKE IT HOT Seasoning™ (optional, if you like a little heat)
2 tablespoons Van Roehling Louisiana Critter Seasoning™
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined
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 saute 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 Asparagus
1 1/2 to 2 lb salmon filet
2 bunches (2 lbs) asparagus
1 Olive Oil, to drizzle asparagus
1/2 large lemon, sliced into rings for garnish
For the Flavored Butter:
8 Tbsp (1/2 cup) unsalted butter, softened
Van Roehling OMGarlic Seasoning to taste (2-3 tablespoons)
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 Skewers
2 lbs shrimp, peeled & deveined
½ lb. Fresh mushrooms, washed
1 ½ cups bell pepper (any colors), cut into 1" pieces
½ cup onion cut into 1" pieces
3-4 T. Van Roehling Rod 'N Surf Fish Rub™
1 c. Van Roehling Jalapeno Red Plum Glaze Sauce™
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 Jambalaya
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons Van Roehling OMGarlic Seasoning™
2 tablespoons Van Roehling Louisiana Critter Seasoning™
1 pound frozen cooked shrimp without tails
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.
Salmon Burgers
1 (14 oz.) can salmon, drained
1 large egg, lightly beaten
1/2 c. bread crumbs
1 tablespoon Van Roehling OMGarlic seasoning™
Zest and juice of 1 lemon
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tbsp. olive oil
Buns and any toppings you like, avocado, lettuce, red onion, cucumber, cilantro, ranch...
In a large bowl, combine all ingredients except buns, lettuce and onion. Stir until fully combined and form into three to four patties.
In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.
Serve patties on buns with toppings.
Easy Stuffed Flounder
1 onion, chopped
1 cup celery, chopped
1 large flounder fillet
1 lb crabmeat
1/4 cup breadcrumbs
1 egg (Slightly Beaten)
Van Roehling Louisiana Critter Seasoning™ to taste
¼ cup mayonnaise
2 tablespoons butter 
Sauté onions and celery in butter. In small bowl, gently blend by hand crabmeat, bread crumbs, egg, Louisiana Critter Seasoning and (about 2 tablespoons, more or less 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 Shrimp
3 pounds large raw shrimp, peeled with tails on, deveined
2 cups cornmeal
3/4 cup panko bread crumbs
1 large egg
1/3 cup Van Roehling Rod N' Surf Seasoning™ 
Vegetable oil
Cocktail Sauce for dipping
Place shrimp in a large bowl. Combine cornmeal, panko bread crumbs 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)
1 1/2 pounds fresh tuna steaks, 1 inch thick
Van Roehling Louisiana Critter Seasoning™
2 tablespoons olive oil
2 tablespoons butter
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 Tuna
2 tablespoons olive oil
Van Roehling Sizzlin Oak Steak Seasoning™
1 1-lb sushi-grade tuna steak
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!