Seafood & Fish

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Seafood & Fish *

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Air Fried Catfish

Bacon Wrapped Scallops

Butter Poached Red Snapper Mediterranean

Cold Shrimp & Vietnamese Vermicelli Noodles

Crab Muffins with Handmade Asian Mayo

Cream Cheese Shrimp Spread

Crock Pot New England Style Seafood Chowder

Grilled Chipotle Shrimp with Cilantro Dipping Sauce

Grilled Sweet & Spicy Shrimp

Houston’s Smoked Salmon Appetizer

Linguini with Shrimp & Tomatoes

Miso Glazed Salmon with Chinese Butter Fruit Dressing

Mexican Shrimp Cocktail

Oven Fried Crab Cakes

Oven Fried Crab Rangoon

Oven Roasted Parmesan Shrimp

Salmon in Phyllo with Hollandaise & Caviar

Sautéed Tilapia with Mustard Chive Sauce

Sea Bass en Papillote with Wasabi Mashed Potatoes

Seared Sesame Seed-Encrusted Ahi Tuna with Arugula Salad

Sea Scallops with Saffron Cream Sauce

Sheet Pan Shrimp Fajitas

Sheet Pan Tilapia Italiano with Asparagus & Cherry Tomatoes

Shrimp Étouffée

Shrimp Potstickers

Shrimp Salad Po’Boy

Shrimp Salad Remoulade

Shrimp Santorini

Shrimp Scampi on Angel Hair Pasta

Smoked Salmon Spread

Soba Noodles with Shrimp & Tomatoes

Thai Broiled Salmon with Avocado Cream Sauce

Thai Shrimp Summer Rolls

Tilapia Meunière

Sea Bass en Papillote with Wasabi Mashed Potatoes

Dale Turner 3/1/18 Dale Turner 3/1/18

Sea Bass en Papillote with Wasabi Mashed Potatoes

Long before the days of aluminum foil, the French learned cooking food in parchment, most especially fish, was a way to seal in juices and flavors.

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