• 4 tablespoons oil
• 1 ½ sticks unsalted butter, ½ stick chilled
• 4 ounces Creole seasoning or blackened seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs, leaves removed and chopped
• 2 sticks rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

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• ¼ cup capers, rinsed 
• 1 pound yellow summer squash, sliced into ¼-inch-thick rounds 
• 12 ounces plum tomatoes, cored and sliced into ½-inch-thick rounds 
• 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 
• 1 lemon, sliced into ¼-inch-thick rounds 
• Extra-virgin olive oil 
• Table salt 
• Pepper

Grilled Fish and Summer Squash Packets with Crispy Capers

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• ½ cup mayonnaise
• 1 ½ teaspoons sweet pickle relish
• 1 teaspoon capers, rinsed and minced
• 1 teaspoon lemon juice, plus lemon wedges for serving
• ½ teaspoon Dijon mustard
• 4 (6-to 8-ounce) skin-on red snapper fillets,¾ inch thick
• 5 teaspoons Cajun-Style Rub
• 2 tablespoons vegetable oil

Cajun Rub

• 2 tablespoons coriander seeds
• ¼ cup celery salt
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cinnamon

Blackened Red Snapper with Remoulade

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon Meat Seasoning (method below)
• 4 filets of fish, skinless, sliced 1 inch thick
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeño, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1 ½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped

Gulf of Mexico Seafood Stew

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• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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Baked Stuffed Fish

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water

Baked Stuffed Fish

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• 1 tablespoon coriander seeds
• 1 cup extra-virgin olive oil
• 4 garlic cloves, smashed
• 6 basil leaves and stems (about ½ ounce), coarsely chopped
• 3 tomatoes (about 1 ½ pounds), cored, seeded, and diced
• 1 shallot, finely chopped
• 1 tablespoon sherry vinegar
• Coarse kosher salt and freshly ground black pepper
• 1 firm white fish fillet, such as snapper, grouper, or salmon, cut 1½ inches thick (about 2 pounds)
• 1 lemon, very thinly sliced
• 8 sprigs thyme
• 2 bay leaves
• ½ cup green olives, preferably Castelvetrano, smashed and pitted

Author’s note: This recipe features Sicilian Castelvetrano olives, which are best for eating instead of pressing into oil. These olives are known for their rich, buttery texture and meaty, green flavor. They are less briny and sweeter than many other olives and can often be found at Costco, Whole Foods, and gourmet specialty stores and online.

Slow-Roasted Snapper with Olives and Tomato Vierge 

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For each serving:

• 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
• salt and pepper of Creole seasoning to taste
• 1 cup baby spinach greens, washed
• 4-5 grape tomatoes, halved
• lemon wedges
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• minced fresh herbs, such as dill, tarragon, basil
• olive oil
• thinly sliced onion
• 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote

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• 2 tablespoons unsalted butter, melted and slightly cooled
• 6 4- to 5-ounce fresh fish fillets, at room temperature
• 1 tablspoon Chef Paul Prudhomme's Blackened Redfish Magic, Seafood Magic, or Meat Magic

Bronzed Fish

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• 3 tablespoons extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• ¼ teaspoon chipotle chili flakes or red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• ½ cup canned tomato puree
• 1/2 teaspoon salt
• 1 andouille sausage (about ¼ pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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