Throwback Thursday {Fish and Seafood}

Fishing for a recipe that’s fresh from the water? We’re ‘hooking’ you up with some recipes that include the catch of the day. Crawfish Boil   Tilapia with Stewed Tomatoes   Smoked Trout, Rice, Asparagus and Pea Salad   Pecan-smoked Trout

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Baked Salmon Fish Sticks

When someone says “fish stick” what comes to mind? For many of us, these two words conjure up battered and frozen sticks made of mystery white fish, served on a divided tray in elementary school. While fish sticks may bring back fond memories of a simpler time, they may not support your goals for a […]

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Crawfish Boil

This week I am in Destin, Florida for spring break. Last weekend in preparation for a week on the gulf, my friends and I had a crawfish boil. I love crawfish because they are as close as you can get to fresh seafood in Fayetteville, Arkansas.

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Tilapia with Stewed Tomatoes

I’ve mentioned trying out dinners on my friends many times. Last night, my friend turned the tables and tried out this recipe for Tilapia with Stewed Tomatoes on me.

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Lime Broiled Catfish

This Lime Broiled Catfish is another delicious, time-saving recipe that makes the most of fresh, farm-raised catfish fillets. Catfish is a southern staple. Don’t miss out on this recipe.

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Fried Catfish, Arkansas Style

This recipe will feed a dozen or more people at your next home fish fry. The hot sauce/milk marinade adds a nice piquant flavor to the catfish without making it spicy hot.

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Blackened Catfish with Crawfish Sauce

This Cajun recipe is a real crowd pleaser. You can make it fiery hot by seasoning the fish heavily with the blackening spice and Tony Chachere’s Seasoning, or use less of these ingredients if you don’t want your lips to burn when you eat. Either way it’s delicious!

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Crawfish Etouffee

This is the time of year to eat crawfish and there’s nothing more delectable than a crawfish etouffee. Most people opt for a crawfish boil. However, I prefer this etouffee recipe because there isn’t nearly as much of a mess at the end.

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Pecan-smoked Trout

Smoking with pecan shells makes for a milder, but still tasty, smoky flavor. Its subtleness goes well with the mild flavor of fish. Soak the pecan shells in water 4 to 12 hours before using. The first recipe below is for smoking trout and is adapted from Steve Wright’s excellent book “Ozark Trout Tales.”

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Catfish Po’Boy

Catfish is one of my favorite types of fish to eat and fried catfish is absolutely delectable. The Catfish Po’Boy is a classic catfish dish and a staple of Cajun cuisine. This particular recipe kicks the Po’Boy up a notch with a special spread featuring Tabasco sauce.

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