1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
3. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
4. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

1. Melt butter in saucepan. Add Louisiana Fish Fry Products Etouffée Base and Louisiana Fish Fry Products Shrimp Creole Base and stir over medium heat for 3 minutes. 
2. Add 4 cups water and entire can of tomato sauce. Stir well. Simmer for 10 minutes. 
3. Add 2 lbs. of redfish and simmer on low until the pieces are white and flaky in the middle. Remove saucepan from heat and let stand for 15 minutes. 
4. Serve over rice and garnish with green onions.

1. Begin by either hand crushing or blender pulsing (for 2-3 seconds) the plum tomatoes. Set aside. In a large wide pan saute garlic in a ¼ cup olive oil over medium-low heat.
2. Once the garlic turns lightly golden (about 2 minutes) add the red pepper flakes and cook for 30 seconds more. Add in the white wine and turn heat to high. Boil for 2 minutes.
3. Turn heat down to medium and add in the blender pulsed tomatoes. Stir sauce and let simmer for 5-10 minutes.
4. Add in the cleaned mussels, mix into the sauce, and cover. The mussels will open within a few minutes.
5. After 5 minutes discard any mussels that have not opened. Turn off heat and taste test the sauce. Adjust salt and pepper levels if required. Add in the chopped basil and stir. Serve with crusty Italian bread. Enjoy!

Notes

• Thoroughly clean and look over the mussels. Remove any beards.
• Any mussels that do not open in 5-7 minutes cooking time should be discarded as they are most likely dead.
• Reheating leftover seafood in the microwave is not recommended. If you must reheat mussels do so in a saucepan on low heat.