Louisiana Seafood Recipes
Louisiana Catfish with Okra & Corn
Makes 4 Servings
2 cups fresh or frozen sliced okra
1 3/4 cups fresh corn kernels (from 2 ears; see Tip), or frozen
1 medium onion, diced
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 3/4 teaspoons Cajun or Creole seasoning, divided
1 pound catfish fillets, patted dry and cut into 4 portions
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
Preheat oven to 450°F.
Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl.
Spread the mixture out on a large rimmed baking sheet.
Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side.
Serve with the roasted vegetables.
Soy Glaze Drum Recipe with Baby Bok Choy & Green Curry Mussels
Makes 4 Servings
4 - 6oz. Black Drum Fillets
½ Pint Louisiana Jumbo Lump Crabmeat
4 Stalks of Scallions, thinly sliced
1 Whole White Onion
2 Fingers of Ginger, freshly shaved
3 Pats of Butter
Dash of Tony Chachere’s
¼ Cup Water
1 Lemon, freshly squeezed
2oz Southern Beauty Premium Sake
Reduce the soy sauce and sugar to make sweet soy
½ Cup Soy Sauce
5 tbsp Sugar
Marinate fish with sweet soy and sprinkle Tony Chachere’s and set aside for 30 minutes
Coat a large skillet with vegetable oil and heat over medium-high heat until the oil is hot.
Add the fillets to the skillet and cook for three minutes on one side.
Add the sweet soy reduction and ¼ cup of water.
Turn the fish over and let cook for another three minutes
Add white onions, ginger, wait two minutes and then add scallions
Add sake and ¼ cup more of the sweet soy reduction
Coat another large skillet with three pats of butter
Add baby bok choy, sweet soy garlic sauce and stir-fry for two minutes
Set aside (should not cook longer than 6 – 8 minutes)
Green Curry Mussels Recipe
3 Pints Mussels
2 Stalks Basil
2 Baby Boy Choy
4 Cloves of garlic, minced
2 dashes of Truffle Oil
1 tbsp Sugar
1 tsp Fish Sauce
1 tsp Green Curry Paste
½ cup Coconut Milk
Siracha to garnish
Mix cornstarch with 1/8 cup of water
6 tbsp Cornstarch
In a large sauce pan turn the heat to medium – high heat.
Add mussels and green curry, and basil to steam mussels.
Check it in 2-3 minutes
Once mussels open, stir and add truffle oil and cornstarch mixture to sauce to thicken
Mussels are ready. Be sure to not overcook. Mussels cook quickly.
At the same time, in a small sauce pan, melt butter and add crabmeat.
Plate bok choy on inner rim of plate and place the halibut filet on top and mussels in a tiny bowl on the side of the plate.
Garnish fish with cilantro and a lemon wedge.
Garnish the mussels with a sprig of basil and siracha on the side of the plate.