Red Lobster's Hibachi Tuna Teriyaki Recipe
Serving Size: 4
Ingredients:
2 pounds yellow fin tuna -- sliced thin
=== SAUCE ===
1 cup soy sauce
1/3 cup sugar
1/2 cup dry white wine
1 tablespoon lemon juice -- fresh only
1 cup sake
1 tablespoon tomato paste
Cooking Directions:
Mix sauce, pour over fish and marinate for 30 minutes.
Preheat the charcoal grill.
Drain off excess marinade and bring to a boil in a sauce pan.
Remove from heat.
Grill tuna slices 2 to 3 minutes on each side.
Remove tuna to serving platter and pour heated sauce over top.
Red Lobster's Hearts And Berries Valentine Salad Recipe
Red Lobster's Hearts And Berries Valentine Salad Recipe
Serving Size: 2
Ingredients:
=== DRESSING ===
1 tablespoon finely-minced shallots
1/4 teaspoon fresh-minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
freshly-ground black pepper -- to taste
=== SALAD ===
1 heart romaine
1 heart Bibb lettuce
1/2 head radicchio
3 artichoke hearts -- quartered
8 thin slices heart of palm 1/4" - (to 10 slices)
1/4 cup raspberries
4 strawberries -- sliced lengthwise heart shaped
1 tablespoon chopped walnuts
Cooking Directions:
Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Whisk together and add oil gradually.
Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.
Cut radicchio into bite-size pieces and toss with lettuce.
Separate onto chilled plates.
In a separate bowl toss together remaining ingredients and cover with dressing.
Spoon out desired amount and place on the tossed salad mixture.
Serve immediately after placing dressing mixture on lettuce mix.
This recipe yields 2 to 4 servings.
Serving Size: 2
Ingredients:
=== DRESSING ===
1 tablespoon finely-minced shallots
1/4 teaspoon fresh-minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
freshly-ground black pepper -- to taste
=== SALAD ===
1 heart romaine
1 heart Bibb lettuce
1/2 head radicchio
3 artichoke hearts -- quartered
8 thin slices heart of palm 1/4" - (to 10 slices)
1/4 cup raspberries
4 strawberries -- sliced lengthwise heart shaped
1 tablespoon chopped walnuts
Cooking Directions:
Dressing preparation: Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries. Let stand in refrigerator for at least one hour.
Whisk together and add oil gradually.
Salad preparation: Break up romaine and Bibb lettuce then place in a bowl.
Cut radicchio into bite-size pieces and toss with lettuce.
Separate onto chilled plates.
In a separate bowl toss together remaining ingredients and cover with dressing.
Spoon out desired amount and place on the tossed salad mixture.
Serve immediately after placing dressing mixture on lettuce mix.
This recipe yields 2 to 4 servings.
Red Lobster's Grouper Summer Seviche Recipe
Red Lobster's Grouper Summer Seviche Recipe
Ingredients:
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Mix all ingredients well (except for fish) in a mixing bowl.
Add grouper chunks and toss together.
Pour ingredients into a dish or bowl with a tight fitting lid.
Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.
Serve over toasted bruschetta bread slices.
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.
This recipe provides 4 to 6 servings.
Ingredients:
2 pounds skinless grouper fillets -- cut into 1" chunks
1 cup freshly-squeezed lime juice
1/2 cup balsamic vinegar
1/4 cup red onion in 1/4" dice
1/2 cup tomato in 1/4" dice
1 garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Mix all ingredients well (except for fish) in a mixing bowl.
Add grouper chunks and toss together.
Pour ingredients into a dish or bowl with a tight fitting lid.
Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent.
Serve over toasted bruschetta bread slices.
If you would like you can garnish with fresh chopped parsley and or cilantro, but do not add to the marinade, they will discolor.
This recipe provides 4 to 6 servings.
Red Lobster's Grouper Siciliano Recipe
Red Lobster's Grouper Siciliano Recipe
Serving Size: 4
Ingredients:
2 pounds fresh skinless grouper fillets
1/2 cup butter
1 garlic clove -- crushed
2 cups Italian-style bread crumbs
Cooking Directions:
Cut fillets into serving size pieces.
In a shallow saucepan, melt butter; add garlic.
Add garlic butter to bread crumbs.
Dip fish in crumb mixture.
Place on baking sheet.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
This recipe yields 4 to 6 servings.
Serving Size: 4
Ingredients:
2 pounds fresh skinless grouper fillets
1/2 cup butter
1 garlic clove -- crushed
2 cups Italian-style bread crumbs
Cooking Directions:
Cut fillets into serving size pieces.
In a shallow saucepan, melt butter; add garlic.
Add garlic butter to bread crumbs.
Dip fish in crumb mixture.
Place on baking sheet.
Bake at 450 degrees for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.
This recipe yields 4 to 6 servings.
Red Lobster's Grilled Shrimp Kabobs Recipe
Red Lobster's Grilled Shrimp Kabobs Recipe
Serving Size: 4
Ingredients:
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion - cut into 1/2" wedges
2 medium tomatoes -- cut into wedges
2 medium zucchini -- cut into 1/2" pieces
36 shrimp -- peeled, deveined, with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom.
Place cut-side down and cut each half into six wedges (widest part of the onion should be 1/2-inch).
Break wedges apart so two or three layers of onion stay together.
Steam the onions approximately 3 minutes to soften slightly.
Remove the core from the tomatoes.
Slice the tomatoes in half from top to bottom.
Place cut-side down and cut each half into three wedges.
Remove the pulp and seeds from each wedge.
Cut zucchini into 1/2 slices.
Cut small slices (1 1/2-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2-inch from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.
Brush skewers with butter mixture.
Sprinkle with salt and pepper.
Refrigerate until ready to cook.
Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 to 10 minutes.
Turn once or twice while cooking to prevent burning.
Or, place on broiler pan.
Broil about 4 inches from source of heat for 8minutes, turning once while cooking.
This recipe yields 4 kabobs.
Serving Size: 4
Ingredients:
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion - cut into 1/2" wedges
2 medium tomatoes -- cut into wedges
2 medium zucchini -- cut into 1/2" pieces
36 shrimp -- peeled, deveined, with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste
Cooking Directions:
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom.
Place cut-side down and cut each half into six wedges (widest part of the onion should be 1/2-inch).
Break wedges apart so two or three layers of onion stay together.
Steam the onions approximately 3 minutes to soften slightly.
Remove the core from the tomatoes.
Slice the tomatoes in half from top to bottom.
Place cut-side down and cut each half into three wedges.
Remove the pulp and seeds from each wedge.
Cut zucchini into 1/2 slices.
Cut small slices (1 1/2-inches diameter or less) into two pieces; cut large slices (over 1 1/2-inches diameter) into three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2-inch from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.
Brush skewers with butter mixture.
Sprinkle with salt and pepper.
Refrigerate until ready to cook.
Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 to 10 minutes.
Turn once or twice while cooking to prevent burning.
Or, place on broiler pan.
Broil about 4 inches from source of heat for 8minutes, turning once while cooking.
This recipe yields 4 kabobs.
Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe
Red Lobster's Grilled Salmon With Honey Dijon Sauce Recipe
Serving Size: 4
Ingredients:
4 salmon fillets - (8 oz ea) -- brushed with oil
Honey Dijon Sauce
8 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons water -- warm
1 tablespoon olive oil
3 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cooking Directions:
Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.
Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.
While grilling on second side, brush with Honey Dijon Sauce.
Grill a total of approximately 10 to 12 minutes.
Serve with extra sauce on the side.
Serving Size: 4
Ingredients:
4 salmon fillets - (8 oz ea) -- brushed with oil
Honey Dijon Sauce
8 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons water -- warm
1 tablespoon olive oil
3 teaspoons soy sauce
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Cooking Directions:
Combine honey, Dijon mustard, water, olive oil, soy sauce, salt and pepper. Set aside.
Brush salmon fillets with olive oil and grill 3 to 5 minutes on one side. Turn.
While grilling on second side, brush with Honey Dijon Sauce.
Grill a total of approximately 10 to 12 minutes.
Serve with extra sauce on the side.
Red Lobster's Grilled Rock Lobster Recipe
Red Lobster's Grilled Rock Lobster Recipe
Serving Size: 2
Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails - (10 oz ea) -- thawed
Cooking Directions:
Split rock tails lengthwise with a large knife.
Mix seasoning with oil and lemon juice.
Brush meat side of tail with marinade.
Pre-heat grill and place rock tails meat-side down and grill 5 to 6 minutes until well scored.
Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
Lobster is done when it is opaque and firm to the touch.
Serving Size: 2
Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2 rock lobster tails - (10 oz ea) -- thawed
Cooking Directions:
Split rock tails lengthwise with a large knife.
Mix seasoning with oil and lemon juice.
Brush meat side of tail with marinade.
Pre-heat grill and place rock tails meat-side down and grill 5 to 6 minutes until well scored.
Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
Lobster is done when it is opaque and firm to the touch.
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