Fish & Seafood Recipes

Sweet & Spicy Pineapple Shrimp

Submitted by Peet Bighorse
2 Tbsp Butter
1# Medium Shrimp, peeled & deveined
1-2 tsp Olive Oil
1 Lg Red Bell Pepper
2c Fresh Pineapple, cut in bite-size pieces or 1(14oz) can pineapple chunks
1/2 c Van Roehling Spicy Habanero Glaze & Grilling Sauce
3 Green Onions, sliced thin

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

2 ½ Tbsp oleo      
8 oz sugar snap peas
1 ½ Tbsp Van Roehling OMGarlic Seasoning
1# large shrimp, peeled and deveined 
Black Pepper to taste
2 ½ Tbsp lemon juice
 Melt oleo in large skillet over low heat.  Add snap peas and
OMGarlic Seasoning.  Cover and cook, 5 min., shaking pan
occasionally. Add shrimp and juice.  Stir over medium
heat until shrimp are pink and opaque, about 4 min.
Season with pepper and serve.

 Spicy Plum Salmon

        6 Salmon fillets
                  2 c. Van Roehling Jalapeno Red Plum Glaze & Grilling Sauce
(reserve 3/4 c for serving)
     3/4 t salt
Sprinkle Salmon with salt.  Place on greased grill rack, skin side
down.  Grill, covered, over medium heat until fish begins to flake, about
10 minutes.  Brush with sauce during the last 3 minutes. 
Serve with reserved sauce.
Seafood Pasta Salad
4 c. cooked elbow macaroni
3 green onions, chopped
2 stalks celery, chopped
3-4 heaping Tbsp mayonnaise
1-2 c. chopped crab meat (may substitute with your favorite seafood)
2 Tbsp Van Roehling Rod 'N Surf Seasoning
Mix all ingredients together in large bowl.  Refrigerate for 30-45 minutes
before serving. (Like a little kick? Add Louisiana Critter Seasoning)


Sizzlin’ Salmon

Salmon Filets
Van Roehling Sizzlin’ Oak

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 Burritos

1 # Tilapia fillets
4 Tbsp oil
3 Tbsp lime juice
3 tsp. Van Roehling Rod 'N Surf Fish Seasoning
3 c. coleslaw mix
1/4c cilantro, chopped
1 tsp salt
1 tsp black pepper
Flour Tortillas

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 Croquettes

1 can Salmon
1/2 c onion, chopped
1 egg
8-10 Saltine crakers
3 Tbsp Van Roehling Rod 'N Surf Fish Seasoning.

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 Toasts

1/2 c sour cream
2 Tbsp. mayonnaise
2 tsp. lemon juice
2 Tbsp Van Roehling Rod 'N Surf Fish Seasoning
4 oz. sliced smoked Salmon
1 loaf French Baguette, sliced thin & toasted

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 Dip

1 8oz pkg cream cheese
1 c. Mozzarella Cheese, shredded
1/2 tsp. Lemon juice
3 Tbsp Van Roehling Rod 'N Surf Fish Seasoning
(or 3 tsp. Van Roehling Louisiana Critter Seasoning)
3/4 c. boiled crawfish pieces
Hot Pepper Sauce (optional)

                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 Croissant

Small pkg Salad Shrimp
1 avocado
4 Croissant rolls
2 tsp Van Roehling Rod 'N Surf Fish Seasoning

Mash avocado.  Mix in Van Roehling Rod 'N Surf Fish Seasoning and add shrimp.  Mix well.  Spread on Croissants and Serve.

 Stuffed Salmon

1# Salmon
2 lemons
1 tsp. Van Roehling OMGarlic Seasoning
1 8oz pkg Shredded Mozzarella cheese with sun-dried tomatoes & basil
Van Roehling Rod 'N Surf Fish Seasoning
Olive Oil

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 Herbs

4 skinless Tilapia fillets
2-3 tsp. Van Roehling Rod 'N Surf Fish Seasoning
3 Tbsp mayonnaise
2 tsp. Van Roehling Cheezy Italian Seasoning

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 Etouffee

1 Stick butter
1/2 c onion, chopped
1/4 c parsley, chopped
1/2 c green onions, chopped
1/2 c. green bell pepper, chopped
1# crawfish tails
1/2 can cream of shrimp soup
1/2 can cream of celery soup
2 Tbsp. Van Roehling OMGarlic Seasoning
2 Tbsp Tomato sauce
2 Tbsp Van Roehling Rod 'N Surf Fish Seasoning
2 Tbsp Van Roehling Spicy Habanero Glaze & Grilling Sauce

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 Avocado

2 cans tuna, drained
1/2 c mayonnaise
1 stalk celery, chopped 
1/4 c onion, chopped
1/4 c Texas Jalapeno Sweeties Chopped
1/4 tsp salt
1/4 tsp pepper
2 avocados halved with seed removed.

Mix all ingredients, except avocados.  Place scoop of tuna salad in each indention of avocado where seed has been removed.  Serve immediately.

 Crab & Tomato Salad

2 sweet bell peppers (any color), chopped
1 med. onion, chopped
1 jalapeno pepper, chopped
2 tsp. Van Roehling Rod 'N Surf Fish Seasoning
12 oz lump crab meat, shredded or chopped
2 1/2 Tbsp mayonnaise
1 Tbsp lemon juice
3-4 tomatoes, quartered or sliced
1 1/2 Tbsp olive oil

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 Chowder

1 Tbsp oil
1 c. chopped onion
1 1/2 tsp. Van Roehling Rod 'N Surf Fish Seasoning
1 can Cream of Celery Soup
1 can Cream of Potato Soup
1 1/2 soup can milk
1/2 # shrimp, shelled & deveined
1/2 # firm white fish fillets, cut in 2" pieces

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 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 breadcrumbs
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 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

3 tbsp. OMGarlic butter 
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 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 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. Serve mixed in cooked rice.

For a Super Easy Jambalaya use Van's Jambalaya Mix and just add
Shrimp, Chicken, and Sausage


Salmon Burgers

1 (14 oz.) can salmon, drained
1 large egg, lightly beaten
1/2 c. breadcrumbs
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, 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 Shrimp

3 pounds large raw shrimp, peeled with tails on, deveined
2 cups cornmeal
3/4 cup panko breadcrumbs
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 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)
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!