Seafood

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Ingredients

·      1   4 ounce catfish

·      2 tablespoons blackened seasoning

·      ¼ cup olive oil

 

Method

-       Rub catfish with blackened seasoning on both sides

-       Pour olive oil into a skillet on medium-high heat

-       Cook catfish in olive oil for 3-4 minutes on each side

-       Serve with mixed greens

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Trout Amandine Brown Butter-Lump Crab | 0 Comments
From Amaretto Shrimp, Aired on Mon 8/8
Chef Jeff Henderson, Seafood, gourmet, lump crab
Instructions

WHAT YOU NEED

FISH:

2 c. milk

¼ tsp. hot sauce

3 trout filets, cut into 4 oz. pieces (skin on)

¾ c. all-purpose flour

¼ c. fine cornmeal

½  tsp. Kosher salt

½ tsp. freshly ground black pepper

2 tbsp. olive oil

 

BROWN BUTTERED CRAB:

¼ stick unsalted butter, browned

½ yellow onion, chopped

½ tbsp. garlic, minced

1 pinch red pepper

2 tbsp. sweet white wine

Juice from ½ lemon

1/3 c. carrots, diced, blanched

1/3 c. sweet baby peas

½ lb. lump crab meat

Kosher salt and freshly ground black pepper to taste

 

Garnish

1/3 c. whole almonds

2 tbsp. pomegranate seeds

3 fresh thyme sprigs

 

WHAT TO DO

1. Stir together milk and hot sauce in a baking dish. Add trout to dish; turn to coat.

2. Combine flour, cornmeal, salt and pepper in a shallow dish. Lightly dust fish in cornmeal mixture.

3. Add olive oil to a hot cast iron skillet on medium-high heat. Place each piece of fish in hot pan, skin side down. Cook fish until crispy. Turn over and cook the other side of the fish until tender about 4-5 minutes on both sides. Remove fish from skillet and place on a paper towel lined plate.

4. Add butter to the cast iron skillet over medium-high heat. After butter has melted, add onions and garlic; cook until butter is browned and has a nutty fragrant.  Add red pepper flakes, white wine and lemon juice, then add carrots, peas and crab to skillet; sauté for 1-2 minutes. Season with salt and pepper to taste. Gently mix for 1 minute.

5. Remove pan from heat and spoon crab mixture into the center of a bowl. Place trout amandine atop crab mixture. Garnish fish with almonds, pomegranate seeds and fresh thyme sprigs. Serve immediately.

Ingredients
  • 2 c. milk
  • ¼ tsp. hot sauce
  • 3 trout filets, cut into 4 oz. pieces (skin on)
  • ¾ c. all-purpose flour
  • ¼ c. fine cornmeal
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. olive oil
  • ¼ stick unsalted butter, browned
  • ½ yellow onion, chopped
  • ½ tbsp. garlic, minced
  • 1 pinch red pepper
  • 2 tbsp. sweet white wine
  • Juice from ½ lemon
  • 1/3 c. carrots, diced, blanched
  • 1/3 c. sweet baby peas
  • ½ lb. lump crab meat
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 c. whole almonds
  • 2 tbsp. pomegranate seeds
  • 3 fresh thyme sprigs

Michaels

Chef Jeff stops into Michaels in Slidell Louisiana where he cooks up some delectable fresh Cajun and creole shrimp, crab and trout and then puts a fruity flip on a classic cocktail. It is sure to be a great waterfront dining experience. 

Mexican Skirt Steak and Green Salsa Verde Shrimp | 0 Comments
From Mahi Spilane, Aired on Tue 8/2
Chef Jeff Henderson, steak, Seafood, surf and turf, tortillas
Instructions

WHAT TO DO

1. Season shrimp generously with salt and pepper.

2. In a large sauté pan over medium-high heat, add olive oil. Add shrimp, poblanos and banana peppers to the pan and sauté until shrimp becomes pink in color about 2-3 minutes. Add pickled jalapeños, carrots and green salsa verde to pan. Simmer shrimp in sauce for 2-3 minutes; set aside.

3. In a large zip lock bag, add garlic, onions, shallots, balsamic, olive oil, salt, pepper and skirt steak. Place steak in refrigerator and marinate for 30 minutes.

4. Remove steak from refrigerator. Place steak on a hot grill and cook for 2-4 minutes per side. Season steak with salt and pepper and rest for 5 minutes before slicing and serving.

5. Place tortillas, corn and limes on hot grill and char. Once they have charred, remove from grill and set aside.

6. Place shrimp, sliced skirt steak and corn on a large platter. Garnish with Queso fresco and fresh cilantro sprigs. Serve with warm tortillas, corn and limes.

 

 

 

Ingredients
  • 1 lb. large shrimp, peeled, deveined, tail on
  • Kosher salt to taste
  • 2 tbsp. olive oil
  • Fresh ground black pepper to taste
  • 2 poblano peppers, charred and diced
  • 2 banana peppers, charred and diced
  • 2 tbsp. extra virgin olive oil
  • ½ c. pickled jalapeños and carrots
  • ½ c. green salsa verde
  • 1 tbsp. garlic
  • 1 medium onion, chopped
  • 2 tbsp. shallots
  • ¼ c. good quality balsamic
  • ½ c. extra virgin olive oil
  • 2 tsp. Kosher salt
  • 2 tsp. ground black pepper
  • 2 lb. skirt steak
  • 6 corn tortillas
  • 2 fresh ears of corn
  • 2 limes, halved
  • ½ c. Queso fresco cheese
  • 1 bunch fresh cilantro

Saintsations

Chef Jeff teams up with the New Orleans Saintsations cheerleaders to cook up some amazing dishes that will have you cheering for more. They spice things up with blazing hot buffalo wings and crispy shrimp fried rice and end with a hardy linguine Bolognese.

Boom Boom Boom

Chef visits a unique restaurant and wine bar in Myrtle Beach South Carolina. The friendly atmosphere at the Boom Boom rooms makes for a perfect evening sharing great wine and delicious tapas including zesty duck tacos, smoked salmon dip and Mexican braised short ribs

Instructions

WHAT YOU NEED

 

Garlic-Lime Basmati Rice:

1 c. long-grain basmati rice

Coarse salt

½ c. fresh cilantro

2 tablespoons fresh squeezed lime juice

1 tbsp. olive oil

2 garlic cloves

 

Sheepshead Fish:

2 tbsp. olive oil

2 Sheepshead filets

Kosher salt

Ground black pepper

1 stick unsalted butter, sliced

1 tbsp. olive oil

2 shallots, minced

1 tbsp. garlic minced

2/3 c. dry white wine

2 tbsp. capers, rinsed and rough chopped 

2 tbsp. fresh lemon juice

2 tbsp. collard greens, finely chopped

 

Cajun seasoning

½ tomato, diced

 

WHAT TO DO

1. In a medium saucepan, bring chicken stock to a boil. Add rice and a nice pinch of salt to pot. Stir rice and cover; reduce to a simmer. Cook until stock is absorbed and rice is tender,15 to 18 minutes.

2. In a blender combine cilantro, lime juice, oil, garlic, and water; blend until smooth. Stir into cooked rice thoroughly. Set rice aside to serve with fish dish.

3. Preheat oven to 350 degrees. Score filet of fish, season generously with salt and pepper on both sides, dust with all-purpose flour. Add olive oil to a cast iron skillet on medium-high heat. Place fish skin side down; cook until crispy. Turn over and cook for 1 minute.

4. Remove fish from skillet and place on a roasting pan.  Put pan in oven and bake until flaky, about 10-12 minutes. Remove from oven set aside. In the same skillet, add 1 tbsp. butter, olive oil, shallots and garlic; cook until vegetables are fragrant and soft.  Pour in white wine add capers and lemon juice; reduce to half. Add the rest of butter, chopped collard greens and season with Cajun seasoning to taste.

5. Place lime rice on a large plate and top with fish.  Spoon Cajun lemon-caper sauce around rice. Season diced tomatoes with salt and pepper to taste. Garnish with tomatoes and fresh herbs.

 

 

 

 

 

 

 

 

Ingredients
  • 1 c. long-grain basmati rice
  • Coarse salt
  • ½ c. fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 2 Sheepshead filets
  • Kosher salt
  • Ground black pepper
  • 1 stick unsalted butter, sliced
  • 1 tbsp. olive oil
  • 2 shallots, minced
  • 1 tbsp. garlic minced
  • 2/3 c. dry white wine
  • 2 tbsp. capers, rinsed and rough chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. collard greens, finely chopped
  • Cajun seasoning
  • ½ tomato, diced
Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté | 0 Comments
From Grilled Colossus Black Tiger Shrimp , Aired on Mon 6/27
Chef Jeff Henderson, New Orleans, Seafood, Cajun, fine dining
Instructions

WHAT TO DO

1. Preheat oven to 350 degrees.

2. Combine soy sauce, mirin, sake, sugar, pepper and juice from 1 lime in a large bowl; mix well and set aside. Score fish on skin side, season with salt and pepper to taste; dust with flour and set aside.

3. In a cast iron skillet on medium-high heat, add butter and olive oil. Place fish skin side down in skillet and sear on both sides until crispy. Remove fish from skillet and place on roasting dish.  Put fish in oven for about 10-12 minutes or until tender and flaky.

4. In the same cast iron skillet on medium-high heat add butter and olive oil. Add onions, carrots, serrano pepper and baby bok choy and sauté until vegetable are tender but still firm about 6-8 minutes. Add Yakitori mixture and stir until all ingredients are thoroughly mixed. Reduce Yakitori sauce by half and add honey. When sauce thickens, remove from heat.

5. Place vegetables on a platter top with fish. Spoon Yakitori sauce over fish and sprinkle with black sesame seeds. Garnish with lime and cilantro. 

Ingredients
  • 7 tbsp. dark soy sauce
  • 7 tbsp. mirin
  • 7 tbsp. sake
  • 2 tbsp. sugar
  • 1 serrano pepper, split
  • Juice from 1 lime
  • 2 filets of red fish
  • Kosher Salt
  • Fresh ground black pepper
  • 2 tbsp. all purpose flour for dusting
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 tbsp. local honey
  • ½ yellow onion, diced
  • ¼ c. carrots, small diced
  • 1 serrano pepper, split
  • 3 baby bok choy, rough chopped
  • 1 lime, sliced in half
  • 2 cilantro sprigs
Instructions

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges. 

Ingredients
  • 5 colossus shrimp, head and tail on
  • 2 tbsp. olive oil
  • 3 tbsp. Cajun seasoning
  • 2 tbsp. unsalted butter
  • ¼ piece onion, diced
  • 1 tbsp. fresh garlic, minced
  • 1/3 c. sweet white wine
  • Juice from 1 lemon
  • 2 c. marinara sauce
  • Cajun seasoning to taste
  • 2 tbsp. flat leaf parsley, finely chopped
  • 1 lemon, cut into wedges
  • 1 loaf French bread, torn

St. Roch Market

Chef Jeff grabs a bite at New Orleans historic St Roch Market. After touring the market he invites a few guests to join him in the food truck. Together they showcase their amazing recipes including fried oyster chowder, Mexican eggs and fluffy homemade banana bread. 

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