Salmon Patties with Horseradish Caper Sauce

Moist salmon burgers perfect in a bun or on top of a salad Continue reading →

Barbecue Speckled Trout Fillets

MAKES 6 TO 8 SERVINGS Courtesy of Louisiana Cookin’ Magazine and Cajun Men Cook: Recipes, Stories and Food Experiences from Louisiana Cajun Country by the Beaver Club of Lafayette 2 sticks melted butter 4 lemons dash Worcestershire sauce 5 pounds Louisiana speckled trout fillets salt, and cayenne and black pepper to taste Prepare a charcoal … Continue reading →

Kingfish Redfish with Seafood Alfredo Sauce | Recipe

Pan fried redfish topped with creamy seafood sauce and shrimp and crab Continue reading →

St. Joseph’s Day Fish

Red snapper is a great fish for this dish, but any will do. The head of the fish is optional. Fish should be scaled only. Leaving the bones in during the cooking process helps flavor the fish and hold its shape. This recipe comes to us courtesy of Louisiana Cookin’ Magazine. Continue reading →

Southern Inspired Seafood Chowder

MAKES 4 SERVINGS 2 tablespoons unsalted butter 2 medium sized onions, cut in a small dice 2 tablespoons all-purpose flour 2 quarts seafood broth 2 cups whole or 2 percent milk 1/2 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt pinch of saffron threads (optional) 24 jumbo (U–10 count) Gulf shrimp, peeled and deveined 24 Gulf … Continue reading →