Spring break is here and it's time to celebrate St. Patrick's Day! We've gathered together some fantastic specials and recipes with a St. Patty's Day inspiration to them. We also have some BEAUTIFUL Live Crawfish coming in right now that are great for your spring break parties. So come on out to see your hometown seafood experts and lets celebrate this Saint Patrick's Day right!
Also if you are going to the Rockport Crawfish Cook Off be sure to look out for our sponsored team "Come And Take It" headed by the legendary Charles Pastrano!
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Preheat oven to 350 degrees & line a baking pan or dish with foil and coat with non-stick cooking spray.
Put the salmon on foil and top with walnuts. Press gently to secure the nuts.
When oven is ready, bake the salmon for about 10 minutes.
While salmon is baking, whisk reduction ingredients together, and put in shallow pan over med-high heat. Stirring frequently.
Reduce until it coats a spoon well, but is thinner than maple syrup. Remove from heat. It will thicken a little more as it cools a little. The ends goal is the consistency of maple syrup.
To serve, drizzle the reduction over the salmon and accompanying starch.
Discard any mussels that are open before cooking and any that stay closed after cooking.
Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.
Add in the cider and allow to bubble away for a few minutes so all the flavors mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.
Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.
Serve with some crusty bread to mop up the liquid!
Beer Battered Halibut Fillets
Ingredients
3lbs Fresh Halibut Fillets, Skin Off (The Reel Deal)
1 bag of Louisiana Fish Fry Beer Batter Mix
1 cup Beer or Club Soda
Instructions
Stir entire package of LA Fish Fry Beer Batter Mix and 1 cup of beer or club soda in a medium bowl; whip until smooth.
Dip fish into LA Fish Fry Beer Batter Mix and coat evenly; shake off excess batter.
Deep fry fish at 350F until internal temperature is 145F and until golden brown.
Mahi Mahi Tacos w/ Creama Fresca
Ingredients
PICO DE GALLO:
1 Hothouse Tomato pulped and julienne
1/4 of a Large White Onion julienne
1 Serrano Pepper finely chopped (can do more or less depending on what level of spice you want. Also can do seed in or seed out for same purpose.)
12 Yellow Corn Tortillas softened (Just before the Mahi is done, coat tortillas with a bit of oil and lightly fry for 1/2 a minute each side.)
4-5 Ounces of Crumbled Queso Fresco
1 small bottle of Crema Fresca This and the Queso Fresco should be next to one another.
1 or 2 Large Avocados sliced into small slivers.
Instructions
For the Pico de Gallo, mix all ingredients in a small mixing bowl and toss until well mixed.
Preheat a pan with a touch of olive oil over medium heat. Add Mahi to pan and cook for 5-6 minutes per side or until internal temperature of 145 degrees. You can start lightly frying the tortillas while you are cooking the fish. After Mahi is done, remove from pan and cut in 2-3 inch by 1 inch segments.
To assemble tacos, add a few slivers of Mahi to each tortilla then top with pico, avocado, crema fresca, and queso fresco.
Enjoy!!
3rd Generation Fishmonger
Blake Groomer
Groomer's Seafood
9801 McCullough, San Antonio Texas 78216 United States