Spice up your seafood with these recipes

It's seafood season, and you don't have to eat your fish filet the same old way all the time.
April 9, 2014 8:26:38 AM PDT
It's seafood season, and you don't have to eat your fish filet the same old way all the time.

Just a few extra ingredients can take your fish from simple to sensational, and with a few extra ingredients you can stretch out the meal.

Award-winning grill master and smoker Randy Pauly finds creative ways to stretch a set of ingredients into different meals for two or three nights of dinner. He showed us how easy it is to create two recipes that can feed a family of four, four times.

His stuffed tilapia and grilled shrimp were made in 30 minutes, while he says he knocked out two birds with one stone.

"You stage meals, we traditionally cook two meals a night so it gives us a break for the next night," Pauly said. "You dirty up the kitchen so then when it's clean, I have two meals out of the way to knock it out."

The price on the groceries came to a total of $55, which averages to $13.75 per meal. We also used timesaver shortcuts by purchasing ready to eat crab, shrimp, and crawfish.

Smoked Cornbread and Seafood Stuffed Talapia Topped With A White Wine Lemon Garlic Crab Sauce

A 2 lb. bag of Tilapia Fillets (makes enough for 6 servings)

Stuffing:

  • A bag of unseasoned cornbread stuffing
  • Crawfish frozen tails (16 oz.)
  • Frozen fully cooked ready to eat shrimp (small, 16 oz.)
  • ½ yellow onion large - diced
  • ½ bell pepper - red diced
  • ½ bell Pepper - yellow diced
  • 3 cans chicken stock

Sauce Topping:

  • 1 stick of butter
  • 4 lemons
  • 2 tbls. minced garlic
  • Sherry cooking wine
  • Shrimp medium or small, ready to eat Frozen (16 oz.)
  • A small container of crab meat
  • Capers (optional)
  • Bagged minute rice white, yellow or brown

Find Patricia on Facebook at ABC13PatriciaLopez or on Twitter at @patricialopez13


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