• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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• 1 tablespoon butter
• 1 tablespoon olive oil, plus more for pan
• 2 to 4 garlic cloves, finely minced
• 24 grape tomatoes, halved
• 24 young green beans, trimmed
• 2 small yellow squash or zucchini, thinly sliced
• 1 lemon, zest and juice reserved separately
• Creole seasoning, as needed
• 1 pound baby spinach, washed
• salt and pepper
• 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
• minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

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• 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
• Creole or Cajun seasoning
• 1 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 3 tablespoons cooking oil
• 2 tablespoons butter
• 4 burger buns, for serving
• Dill Pickle Tartar Sauce (click for recipe)
• lettuce, fresh dill, pickles, for garnish

Fish Burger

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• 2 slices white bread
• 2 1/2 tablespoons peanut or canola oil
• 1 lemon
• 1 pound large scallops (about 16), rinsed under cold water to remove any sand
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 2 tablespoons drained capers
• 6 tablespoons (3/4 stick) unsalted butter 1/4 cup diced (1/2-inch) white mushrooms (about 3)
• 1 tablespoon red wine vinegar
• 2 tablespoons coarsely chopped fresh parsley, for garnish

Scallops Genobloise

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• 6 untreated cedar planks (8 to 10 inches long)
• 1/2 cup olive oil
•  6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
• 2 tablespoons Creole seasoning
• 3 Creole tomatoes
• 1 cup basil pesto (Recipe follows)
• 1/2 cup balsamic syrup

Chef Sclafani's Basil Pesto:

• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano
• 1/3 cup toasted pine nuts
• 2 cups packed fresh basil leaves
• 1/4 cup fresh Italian parsley
• 2 teaspoons chopped garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Cedar Plank Redfish

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• ½ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• salt to taste
• 2 cups shredded cabbage
• 4 tablespoons minced cilantro
• 4 tablespoons minced red onion
• diced jalapeños, to taste
• 1½ pounds Louisiana drum, snapper, or other mild white fish
• 1 teaspoon cumin
• 1 teaspoon Creole seasoning mix
• black and red pepper, to taste
• 8 small flour tortillas
• sliced avocado, diced tomato, cilantro sprigs, lime wedges, for garnish

Crispy Fish Tacos

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

Seafood Pasta with Andouille Sausage

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• 1/2 stick unsalted butter (melted) or oil
• 3 tablespoons Chef Paul Prudhomme's Seafood Magic® OR Blackened Redf'tsh Magic® OR Meat Magic® OR Barbecue Magic® OR Fajita Magic® OR Magic Seasoning Salt®
• 6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks (or other freshwater or saltwater fish), at room temperature, cut about 1/2-inch thick

Chef Paul's Blackened Fish Filets

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FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

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FOR EMERIL'S CREOLE SEASONING:

• 2½ tablespoons paprika 
• 2 tablespoons salt
• 2 tablespoons garlic powder 
• 1 tablespoon freshly ground pepper 
• 1 tablespoon onion powder 
• 1 tablespoon ground cayenne pepper 
• 1 tablespoon dried oregano 
• 1 tablespoon dried thyme
  

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FOR THE TOMATO-CORN TARTAR SAUCE:

• 1 cup mayonnaise
• 2 plum tomatoes, peeled and finely chopped
• 1 ear of yellow or white corn, kernels removed and blanched in boiling water for 1 minute, then cooled in ice water for 1 minute
• 1 green onion, including tender green tops, finely chopped
• 1 teaspoon Emeril's Creole Seasoning
• salt to taste
• ¼ teaspoon freshly ground pepper
  

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FOR THE FISH BEIGNETS: 

• 2 eggs
• 6 oz drum, catfish, wahoo, scrod, bass or crawfish tails, cut into ½-in pieces 
• 4 teaspoons plus ⅛ teaspoon Emeril's Creole Seasoning
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped green onions, including tender green tops
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1½ cups all-purpose (plain) flour 
• 1 teaspoon baking powder
• ½ cup milk
• vegetable oil for frying

Gulf Fish Beignets with Tomato-Corn Tartar Sauce

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