5 Easy Seafood Recipes That Will Have You Begging For More
For Immediate ReleaseThu, Jul 20, 2017
For all the right reasons, food plucked from the depths of the deep blue are a favorite and a staple for many people all over the world: they are highly nutritional, protein-packed and of course very very tasty.
Many people believe that nothing packs a more flavorful punch than seafood does and we at the Isle of Capri Casino® Kansas City believe so as well. That’s why we’re glad to organize our Seafood Takeover.
You can enjoy daily seafood specials during our Seafood Takeover this July including shrimp scampi, crab cakes, Oyster Rockefeller, mussels and more every day for $20.99*. Plus All-you-can-eat crab legs every Friday and Saturday for $30.99*.
Spend time with us and enjoy all the seafood you want.
Charity begins at home however, and lovers of seafood can start sharing in the goodness with these 5 tasty seafood recipes that are sure to delight your palate and keep you raving for more.
Grilled Halibut with Peach and Pepper Salsa
This is one of the most delicious ways to eat your halibut, so heat up the grill and stand ready. The sweet-and-spicy flavors of fresh salsa are the perfect companion to go with the grill’s smoky flavor.
- 1 pound of coarsely chopped, peeled yellow peaches
- 1 cup of chopped red bell pepper
- 1/3 cup of sliced fresh arugula
- 1/3 cup thinly sliced green onions
- ¼ cup of fresh lemon juice
- 1/8 teaspoon of salt
- ½ habanero pepper, seeded and minced
- 4 teaspoons of fresh, chopped oregano
- 1 minced garlic clove
- 4 teaspoons of olive oil
- 4 teaspoons fresh lemon juice
- 1 minced garlic clove
- ½ teaspoon of paprika
- 4 skinless halibut fillets
- 3/8 teaspoon salt
- 3/8 teaspoon freshly ground black pepper
- Cooking spray
- First prepare the salsa by combining the ingredients and tossing lightly then letting it stand for 30 minutes before serving.
- Prep your grill to medium heat.
- To prepare the fish combine your lemon juice, olive oil, paprika, and garlic clove in a shallow glass baking dish and stir with a whisk. Add your fish to the juice mixture, turning to coat. Cover and let stand for 15 minutes.
- Remove your fish from the marinade and sprinkle 3/8 teaspoons of salt and black pepper. Place your fish on a grill rack coated with cooking spray.
- Grill each side for 3 minutes or until desired doneness is achieved. Serve with salsa.
This simple recipe is easy to cook and takes very little time. And it comes with a bonus: after you are done eating the delicious mussels, you can dip bread in the buttery wine sauce.
- 1 bay leaf
- 2 cloves garlic, minced
- 4 quarts mussels, cleaned and debearded
- 1 onion chopped
- 6 tablespoons of chopped, fresh parsley
- 2 cups of white wine
- ¼ teaspoon dried thyme
- 3 tablespoons butter, divided
- Prepare the mussels: scrub them, pull off beards and use a paring knife to cut the tufts of fibers that hold each mussel to its shell. Discard those with broken shells and those that do not close when you handle them. Set your mussels aside for the time being.
- Combine garlic, onion, 2 tablespoons of butter, and 4 tablespoons of parsley, bay leaf, wine, and thyme all in a large pot. Bring to a boil before you lower the heat and cook for two minutes. Add mussels and cover. Cook for 3-4 minutes or just until the shells open. Take care not to overcook.
- Remove mussels and place in bowls.
- Strain liquid and return it to the pot. Add the remaining parsley and butter, and then heat until the butter melts. Pour mixture over the mussels.
Seafood Chowder Topped with Crispy Bacon Bits
Try this for a stew like no other!
- 1 celeriac
- 200 g of streaky bacon
- 3 garlic cloves, sliced
- 2 thyme sprigs
- 1 fennel bulb cored and finely chopped, fronds reserved
- A pinch of cayenne pepper
- 1/3 cup of white wine
- 300 ml thickened cream
- 3 cups or 750ml of chicken stock
- 300 ml thickened cream
- 400 g of banana prawns, peeled in a way that leaves tails intact, deveined, halved lengthways
- 500 g ling fish fillets cut into 2cm pieces
- Using a large, heavy pot, cook the bacon over medium heat for about 8 minutes or until the bacon is crisp. Set the bacon aside and pour off all but 1 tablespoon of the bacon drippings. Add the thyme, garlic, fennel, celeriac, and cayenne pepper into the pot and sauté for 4 minutes or until the vegetables have softened.
- Add the wine and cook for 2 minutes or until it is reduced by a quarter. Add the stock and cream, then bring to a boil.
- Reduce the heat to medium low and partially cover the pot for 10 minutes or until the flavors are blended and the vegetables are tender.
- Keep the pot uncovered as you add the ling and prawns to the soup and simmer for about 5 minutes or until the fish and prawns are just cooked and opaque.
- Finely chop the bacon you reserved. Divide the soup among bowls and top each up with the chopped bacon and reserved fennel fronds.
A delicious main dish that is best served with al dente Pasta and is surprisingly easy to cook!
- ¼ chopped green onion
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- ½ cup of Italian flat leaf parsley, chopped
- 1 pound fresh shrimp, peeled and deveined
- ½ cup of freshly grated parmesan cheese
- Heat Olive Oil in a large frying pan. Sauté garlic and scallions briefly, but don’t brown the garlic.
- Toss in the shrimp and sauté until pink and opaque in the center. Stir in the parsley and heat through.
- Remove from heat and pour in a serving dish. Sprinkle with grated parmesan cheese.
Baked Dijon Salmon
A great way to bake salmon, and a sure delight for the whole family!
- ¼ cup of melted butter
- 4 teaspoons chopped fresh parsley
- 3 tablespoons Dijon mustard
- 4 fillet salmon
- One and a half tablespoon of honey
- Salt and pepper
- ¼ cup dry bread crumbs
- 1 lemon for garnishing
- ¼ cup finely chopped pecans
- Preheat your oven to 4oo degrees Fahrenheit or 200 degrees Celsius.
- Put the butter, mustard and honey in a small bowl and stir together, then set aside.
- Take another small bowl and in it mix bread crumbs, parsley and pecans.
- Brush each salmon fillet lightly with the honey-mustard mix, and then sprinkle the top of the fillet with the bread crumb mix.
- Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork. Season with some salt and pepper, and garnish with lemon.