Best Pan Roast Louisiana Blackfish With Corn Crab And Caviar Recipes

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SEAFOOD PAN ROAST



Seafood Pan Roast image

The perfect seafood dish when you are trying to impress that special someone!

Provided by David Frank

Categories     Seafood

Time 1h10m

Number Of Ingredients 16

4 oz Butter
3 Tbl Minced garlic
Favorite hot sauce to taste
2 tsp Cayenne
3 tsp Worcestershire sauce
3 Tbl Ppaprika
1 bottle Heinz Chili Sauce
1 Bottle Bottle of Lobster or Clam juice
15 oz 15-count peeled and deveined shrimp
8 oz Scallops
8 oz Crab (You can get Blue Crab at one of the Big Warehouses)
1/2 cup White wine (Your favorite)
2 Tbl Brandy ( I love the taste of B & B)
1 pint Cream
White pepper and salt to taste
1/2 cup Parsley, chopped

Steps:

  • Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
  • Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
  • Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
  • Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
  • Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
  • Add cream and season with white pepper and salt to taste.
  • Garnish the dish with chopped parsley.

Nutrition Facts :

BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE



Black Sea Bass with Corn and Jumbo Lump Crab Saute image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 13

8 ounces black sea bass fillet, cleaned and scaled, skin on
Salt and freshly ground black pepper
2 ounces blended olive oil, plus 2 ounces
2 ears fresh sweet corn, cut off the cob
1/4 cup diced onion
1/2 red bell pepper, diced
1 teaspoon diced poblano pepper
2 ounces jumbo lump crab, picked over and cartilage removed
1 tablespoon minced chives
1 teaspoon chopped fresh thyme leaves, plus 1 sprig for garnish
1/2 cup chicken stock
2 tablespoons sweet butter, cold
2 to 4 roasted fingerling potatoes

Steps:

  • Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
  • Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
  • Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
  • Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.

BLACKFISH WITH TOMATOES, BASIL AND LITTLENECK CLAMS



Blackfish with Tomatoes, Basil and Littleneck Clams image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds blackfish fillet
Salt and pepper
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and finely chopped
1/2 pound ripe plum tomatoes, peeled, seeded and chopped, 1 1/2 cups
15 to 20 basil leaves, washed and julienned
1 cup white wine
24 littleneck clams, live, unopened shells, well washed

Steps:

  • Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
  • To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
  • Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

CRISPY POTATO NUGGETS WITH BEER CHEESE AND CAVIAR



Crispy Potato Nuggets with Beer Cheese and Caviar image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

Neutral cooking oil, for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
One 12-ounce bottle toasted lager
1/4 cup whole milk
3 ounces white Cheddar, grated
3 ounces low-moisture mozzarella, grated
3 ounces provolone, grated
Kosher salt
9 ounces frozen potato tots
2 to 4 ounces sustainable caviar

Steps:

  • Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack.
  • For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed.
  • Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt.
  • Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar.

SEAFOOD PAN ROAST



Seafood Pan Roast image

This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.

Provided by HeidiSue

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

8 ounces butter, divided
6 ounces white wine
1/2 teaspoon paprika
1/2 teaspoon celery seed
4 ounces clam juice
4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
6 ounces seafood cocktail sauce
1 lb fresh seafood
salt and pepper
6 ounces heavy whipping cream
chives

Steps:

  • In a saute pan melt 4 oz. of the butter over medium heat.
  • Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
  • If using clams or mussels add them now and cook until they open.
  • Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
  • Add heavy whipping cream and boil for 1 minute.
  • Add last 4 oz. of butter.
  • Garnish with chives.

Nutrition Facts : Calories 1241.2, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES



Platter of Roasted Shellfish with Trio of Sauces image

Provided by Jeanne Thiel Kelley

Categories     Roast     Low Cal     Crab     Lobster     Scallop     Shrimp     Summer     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

8 tablespoons extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons minced fresh Italian parsley
1/2 teaspoon finely grated lemon peel
3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
6 very large sea scallops
2 pounds cooked large Alaska King crab legs, cut lengthwise in half
3 tablespoons water
Lemon wedges
Fresh Italian parsley sprigs
Lemongrass and Cilantro Sauce
Saffron Mayonnaise
Roasted Grape Tomato, Orange, and Basil Relish

Steps:

  • Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
  • Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
  • Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

CLAM, SHRIMP, & SCALLOP PAN ROAST



Clam, Shrimp, & Scallop Pan Roast image

Categories     Bread     Sauce     Roast     Clam     Scallop     Shrimp     Simmer     Boil

Yield feeds 4

Number Of Ingredients 15

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
  • Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
  • Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

SHEET PAN SEAFOOD BOIL



Sheet Pan Seafood Boil image

All the yummy flavors of a seafood boil with less effort. Just roast your seafood in the oven in a flavored butter sauce. Serve with crusty bread.

Provided by Bites With Applewhite

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h

Yield 4

Number Of Ingredients 11

1 (16 ounce) package littleneck clams
¾ cup unsalted butter
2 heads garlic, chopped
1 tablespoon Cajun seasoning
1 tablespoon lemon and herb seafood seasoning (such as Old Bay®)
½ tablespoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 pound Snow Crab legs
2 lobster tails, split in half lengthwise
4 andouille sausage links, cut into quarters
3 ears corn, cut into chunks

Steps:

  • Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
  • Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
  • Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 29.6 g, Cholesterol 394.2 mg, Fat 44.2 g, Fiber 3.1 g, Protein 64.6 g, SaturatedFat 24.7 g, Sodium 1521.9 mg, Sugar 2.6 g

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