Bonefish Grill Saucy Shrimp & Scallops

Ingredients:

2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed

Procedures:

Heat butter in a sauté pan. Add garlic and green onions and sauté until the aroma fills the air.
 
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
 
Add shrimp and scallops, salt & pepper and sauté until firm - do not overcook.
 
Add lemon juice, clam juice and feta cheese - bring to a simmer.
 
Pour into heated serving dish.
 
Sprinkle with chopped parsley.
 
Serve with crusty bread.

Serves: 1 person

Source: Bonefish Grill

Red Lobster Sesame Ginger-Seared Grouper with Asian Vegetables

Ingredients:
4 eight- to ten-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tbsp. green onions, chopped
4 seven-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces sesame ginger sauce (There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)

Preparing Asian Vegetables:
Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
   
Set aside. These will be sautéed just enough to heat when serving.

Preparing Noodles:
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.

Preparing Sesame-Ginger Sauce:
Heat sauce over low heat.

Seared Grouper:
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
   
Pre-heat a non-stick sauté pan on medium to medium-high heat. Place one tbsp. of oil into the pan.
   
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is
reached. (For thicker fillets, it may be necessary to finish the fish in a 350-degree oven.)

When serving, place about seven ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sautéed vegetables
evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to six ounces of sesame-ginger sauce over
the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.

Serves: 4 person.

Source: Red Lobster

Grilled Salmon With Honey Mustard Glaze

Ingredients:
6 oz salmon fillets,brushed with oil
2 Tablespoons honey
2 pinches Dry Coleman's Mustard
2 Tablespoon water,warm
2 tsp soy sauce
1 pinch salt,to taste
1 pinch black pepper,to taste

Honey-Mustard Glaze:

In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Prepare the Salmon Fillet:

Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Serve: 1 person

Source: Culinary Delights cookbook

Red Lobster Grilled Rock Lobster

Ingredients:
1 tsp. salt
1 tsp. paprika
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/2 cup olive oil
1 tbsp. lemon juice
2 ten-ounce rock lobster tails, thawed

Procedures:
Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored.

Turn over lobster and cook another six minutes, brushing often with remaining marinade.

Lobster is done when it is opaque and firm to the touch.

Serves: 2 person

Source: Red Lobster

Red Lobster Shrimp Gumbo

Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste

Procedures:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Serves 10-12

Source: Red Lobster

Cienega's Sesame Crusted Seared Tuna

Ingredients:
1 good quality square tuna steak
black, white and red sesame seeds
4 tomatillos clean and peeled
2 roasted garlic cloves    
1/2  avocado  
1/4 cup of champagne vinegar or any other vinegar
1 jalapeño without seeds or veins        
1/2 Spanish onion      
1 tablespoon of cilantro minced      
1 tablespoon of parsley minced      
4 leaves of basil      
1 tablespoon of extra virgin olive oil    
Salt, pepper

Procedures:
Coat the tuna steak on all sides with the sesame seeds.

Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.

In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

Serve the tuna with the tomatillo sauce.

Serves: 2 person

Source: Good Day New York

Red Lobster Batter Fried Shrimp

Ingredients:
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying

Procedures:
Preheat oil to 350 degrees F.

Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
   
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.

Remove with slotted spoon; drain on paper towel.

Serves: 6 person

Source: Red Lobster

Red Lobster Sun-Dried Tomato Tilapia in a Bag

Ingredients:
8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off

Procedures:

Preheat oven to 400 degrees.

Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.

Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Cooking:
Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

Place the bag onto a plate and slice the parchment open at the table to enjoy.

Serves: 4 person

Source: Red Lobster

Opal Restaurant & Bar Grilled Fresh Mahi-Mahi with Jalapeno Cilantro Sauce

Jalapeño cilantro sauce:

1 teaspoon olive oil
1/2 cup diced onions
1/2 jalapeño, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
1/2 cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1 1/2 cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste

In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid
reduces by half, about 10 minutes.

Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi and assembly:

6 (6-ounce) mahi-mahi fillets
Olive oil
Coarse salt
Freshly ground pepper
1 cup Jalapeno cilantro sauce, more if desired

Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Serves 6

The Oceanaire Seafood Room's Maryland-style Crab Cakes

Ingredients:
2 eggs
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature


Procedures:
Heat the oven to 400 degrees.

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.

In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.

Makes 8 (4-ounce) crab cakes

Lobster Newburg

Ingredients:
2 tablespoons butter
1 tablespoon flour
2 cups lobster
1/2 teaspoon salt
Dash Cayenne pepper
1/2 cup milk
1/2 cup cream
1 teaspoon vinegar
1 tablespoons lemon juice
2 egg yolks

Procedures:
Melt the butter in a saucepan, add the flour and stir until combined. Cut the lobster meat into rather large pieces and add it to the saucepan.

Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice.

Beat the egg yolks in a bowl and stir them into the cooked mixture, using care to prevent them from curdling.

When the mixture has thickened, remove from the stove and serve over toast.

Red Lobster Grilled Salmon with Vinaigrette & Asparagus

Main Ingredients:
4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe 
(Red Lobster suggests a wild/white rice blend)

Grilled Salmon:

Lightly brush both sides of fillets with oil and season with McCormick's Season All.

Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.

Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus:

Measuring from the tip, cut stems off about 5 inches down. Discard stems.

Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.

Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Serving Procedures:

Place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

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Sun-Dried Tomato Basil Vinaigrette: (Yield: 8 ounces)

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.

Using a wire whip, mix ingredients until incorporated.

Whip in salt and pepper to taste and warm slightly.

Makes 4 Servings

The Loews Madison Hotel Seafood Salad

Lemon Anise Dressing:

1 lemon
1 tablespoon honey
1 tablespoon Pernod
3 tablespoons minced shallots
1 teaspoon Dijon mustard
1/2 cup oil (vegetable, canola or grape seed)
Salt and pepper

Zest and juice the lemon, combining both in a measuring cup. Measure out 1 ounce, discarding the rest or reserving it for another use.

To the combined lemon zest and juice, add the honey, Pernod, shallots and mustard, whisking together. Slowly whisk in the oil until emulsified. Season to taste with salt and pepper. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; cover and refrigerate the leftover dressing up to 3 days.

Salad and Assembly:

6 cups combined lettuces (watercress, frisée and mesclun)
1 cup shaved fennel, divided
Lemon anise dressing, to taste
6 cooked shrimp (16 to 20 count per pound), peeled and deveined
1/3 cup (2 ounces) jumbo lump crab meat
1/3 cup (2 ounces) smoked trout
10 Belgian endive leaves
Cracked black pepper
Fleur de sel

Procedures:
In a large bowl, combine mixed lettuce and two-thirds cup shaved fennel. Toss with a very light coating of dressing (enough to coat the leaves, 4 to 5 tablespoons).

Divide the salad between 2 plates or bowls, and top each portion with equal amounts of arranged shrimp, crab, trout, endive and remaining shaved fennel. Drizzle a little more dressing over the seafood on each salad and sprinkle over fresh cracked black pepper and fleur de sel to taste. Serve immediately.

Servings: 2

Red Lobster Lobster Bisque

Ingredients:
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream

Procedures:
Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.

Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.

Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster
meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.

Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.

Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.

Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.

Add the cognac (or brandy) and cook until the alcohol has evaporated.

Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes
under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.

Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Serves 4

Red Lobster Rock Shrimp Creole

Ingredients:
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3-4 cups cooked rice

Procedures:
Rinse shrimp briefly and remove any large veins that are visible.

In a small sauce pan, melt 2 tbsp. of butter over medium heat.

Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.

Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.

Add shrimp and cook until no longer transparent (three minutes).

Add tomato mixture, bring to a boil, cover and let simmer for five minutes.

Serve over hot rice (white or wild mixture).

Serves 6-8

Red Lobster Lemon Basil Snapper

Ingredients:

4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Procedures:

Brush both sides of salmon with olive oil and season with salt and pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

Grill pineapple for 2-3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6