Red Lobster's Dijon Crusted Salmon Recipe
Serving Size: 4
Ingredients:
4 boneless skinless salmon fillets - (8 oz ea)
1 cup Asian panko crumbs or flakes
1/4 cup Dijon mustard
2 tablespoons melted butter
2 tablespoons fresh chopped parsley
Cooking Directions:
Preheat oven to 450 degrees.
Brush both sides of fish with melted butterand place in a shallow baking dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place mustard, crumbs, parsley, and melted butter.
Mix well to evenly distribute butter and mustard.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.
Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe
Red Lobster's Deep-Fried Catfish With Hush Puppies Recipe
Serving Size: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon paprika
1 cup cornmeal
Vegetable oil
=== HUSH PUPPIES ===
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking Directions:
Rinse and pat catfish dry.
In a shallow dish, mix together milk, salt, pepper, and paprika.
Dip pieces of fish in milk mixture.
Roll fish in cornmeal and set pieces on waxed paper to dry.
Heat 1 1/2 inches of vegetable oil to 350 degrees.
Deep-fry fish, turning once, until golden brown.
Drain on paper towels and keep warm.
Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Serving Size: 4
Ingredients:
4 catfish fillets - (8 oz ea)
1 cup milk
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon paprika
1 cup cornmeal
Vegetable oil
=== HUSH PUPPIES ===
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon freshly-ground white pepper
1/3 cup minced onion
1 egg -- beaten
1/4 cup milk
Cooking Directions:
Rinse and pat catfish dry.
In a shallow dish, mix together milk, salt, pepper, and paprika.
Dip pieces of fish in milk mixture.
Roll fish in cornmeal and set pieces on waxed paper to dry.
Heat 1 1/2 inches of vegetable oil to 350 degrees.
Deep-fry fish, turning once, until golden brown.
Drain on paper towels and keep warm.
Hush Puppies: Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Red Lobster's Crunchy Bacon Crusted Halibut Recipe
Red Lobster's Crunchy Bacon Crusted Halibut Recipe
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-ground black pepper to taste
* Note: Panko is a type of light breading or coating that can be found in most Asian markets.
Cooking Directions:
Preheat oven to 450 degrees.
Cook the bacon, then chop or crumble and set aside.
Brush both sides of fish with melted butter and place in a shallow baking
dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place bacon pieces, crumbs, and melted butter.
Mix well to evenly distribute butter.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 halibut fillets - (8 oz ea)
6 slices bacon
1/2 cup Asian panko crumbs or flakes -- see * Note
3 tablespoons melted margarine or butter
Seasoned salt to taste
Freshly-ground black pepper to taste
* Note: Panko is a type of light breading or coating that can be found in most Asian markets.
Cooking Directions:
Preheat oven to 450 degrees.
Cook the bacon, then chop or crumble and set aside.
Brush both sides of fish with melted butter and place in a shallow baking
dish.
Arrange so that fillets are not touching.
Sprinkle lightly with seasoned salt and pepper.
In a mixing bowl place bacon pieces, crumbs, and melted butter.
Mix well to evenly distribute butter.
Spread crust evenly over the tops of the fillets and press lightly.
Place just enough water in the pan to cover the bottom, do not place too much so that the topping on the fish is affected.
Bake for 8 to 10 minutes or until fish is no longer transparent.
This recipe yields 4 servings.
Red Lobster's Creamy Caesar Dressing Recipe
Red Lobster's Creamy Caesar Dressing Recipe
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
Ingredients:
3/4 cup bottled Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
Cooking Directions:
Combine all with wire whisk.
Keep refrigerated.
Use within a week.
Red Lobster's Crab Stuffed Mushrooms Recipe
Red Lobster's Crab Stuffed Mushrooms Recipe
Serving Size: 6
Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.
Serving Size: 6
Ingredients:
1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese
Cooking Directions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.
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