FISH RECIPES

Sweet Salmon

Ingredients

  • 2 Tablespoons of ChefGoneMad Cajun Nola

  • 1⁄4 cup Mirin (sweet Japanese rice wine)

  • 1⁄2 cup Sake

  • 1⁄4 cup Soy sauce

  • 1 tablespoon vegetable oil, add more if needed

  • 4, 6-ounce skin-on, boneless salmon fillets (about 1 inch thick)

Directions

  1. Combine 1⁄2 cup Sake, 1⁄4 cup Mirin, and 1⁄4 cup Soy sauce in a small bowl; set teriyaki sauce aside.
  2. Heat 1Tbsp. oil in a large skillet over medium heat. Lightly season salmon with ChefGoneMad Cajun Nola
  3. Working in batches and adding more oil if needed, cook, skin side down until skin is brown and crisp for approximately 4 minutes.
  4. Flip and cook until other side is beginning to brown for approximately 2 minutes. Transfer to a plate.
  5. Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, approximately 4 minutes.
  6. Add salmon, skin side up, and cook, spooning sauce over until sauce is syrupy and salmon is cooked through, approximately 2 minutes.

 

 

 

 

Lemon Herb Poached Trout

Ingredients

Directions

  1. Pour oil into a large skillet to come 3⁄4" up sides and heat over medium until an instant-read thermometer registers 160°. Season each piece of Trout with 1 teaspoon of ChefGoneMad Smoked Garlic and Herb (no salt).

  2. Carefully slip trout into oil, skin side down, and cook. Adjust heat to maintain temperature at 160°, until it is opaque, approximately 3 minutes.

  3. Using a fish spatula, transfer trout to a baking sheet, placing skin side up. Blot away excess oil with paper towels. Squeeze lemon juice over both sides of each fillet, and season with salt. Serve with additional lemon wedges for squeezing over.

 

 

 

 

Red Snapper

Ingredients

  • 4 Red snapper fillets
  • 2 Tablespoons ChefGoneMad Chicken and Fish (salt-free)
  • 1 garlic clove, finely grated
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hot chili paste
  • 1 tablespoon light brown sugar
  • Olive oil (for drizzling)
  • Lime wedges (for serving)

Directions

  1. Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel 1⁄4" deep cuts spaced 1⁄2" apart from end to end. Cutting diagonally (or crosswise), make parallel cuts to create 1⁄2" diamonds or squares in a crosshatch pattern. Repeat with remaining snapper fillets.

  2. Season both sides of ChefGoneMad Chicken and Fish (no salt). Place on a rimmed baking sheet. Combine garlic, fish sauce, limejuice, chili paste, and brown sugar in a small bowl; spoon over snapper, make sure marinade penetrates score marks.

  3. Heat broiler. Drizzle snapper with oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.

Slow-Roasted Cod

INGREDIENTS

  • 1 medium fennel bulb, thinly sliced
  • 1 Blood orange, very thinly sliced, seeds removed
  • 1 Meyer lemon, very thinly sliced, seeds removed
  • 1 red jalapeño, with seeds, thinly sliced
  • 4 Sprigs dill, add more for serving
  • 4 tablespoons ChefGoneMad Cajun Nola
  • 1, 2lb. skinless Cod, preferably center-cut
  • 3⁄4 cup olive oil

Directions

  1. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, jalapeno, and 4 dill sprigs in a shallow 3-qt. baking dish; season with ChefGoneMad Cajun Nola
  2. Season Cod with ChefGoneMad Cajun Nola and place on top of fennel mixture. Pour oil over.
  3. Roast until Cod is cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  4. Transfer Cod to a platter; break fish into large pieces as you go. Spoon fennel mixture and oil from baking dish over platter; discard dill sprigs. Season with ChefGoneMad Cajun Nola and top with fresh dill sprigs

Veracruz-Style Red Snapper

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 tablespoon caper juice
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted, sliced green olives
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons olive oil
  • 2 (7 ounce) red snapper fillets, cut in half
  • 2 Tablespoon ChefGoneMad Chicken & Fish (salt-free)
  • 2 Limes

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stiruntil onions begin to turn translucent, 6 to 7 minutes.
  3. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  4. Stir in tomatoes, olives, and jalapeno pepper. Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, approximately 3 minutes. Remove from heat; stir in oregano.
  5. Drizzle 1-teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, ChefGoneMad Chicken and Fish (no salt) . Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  6. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Blessed Halibut

Ingredients:

  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped green onions
  • 11/2 tablespoon ChefGoneMad Cajun Nola
  • 1/4 cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 dash hot pepper sauce
  • 2 pounds skinless halibut fillets

Directions:

  1. Preheat the oven broiler. Grease a baking dish.
  2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions,  ChefGoneMad Cajun Nola, and hot pepper sauce.
  3. Arrange the halibut fillets in the prepared baking dish.
  4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Dill Tilapia

Ingredients:

  • 4 (4 ounce) fillets tilapia
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/2 cup sour cream
  • 1/8 teaspoon garlic powder
  • Add salt and pepper to taste
  • 1 tablespoon ChefGoneMad Cajun Nola, or to taste
  • 1 lemon, thinly sliced
  • 1/4 cup mayonnaise

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch- baking dish.
  2. Season tilapia fillets with salt, pepper and ChefGoneMad Cajun Nola on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over fish fillets. I usually use about 2 slices on each piece so that it covers most of the fish surface area.
  3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
  4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Brown Sugared Salmon

Ingredients:

Directions:

  1. Preheat the oven's broiler and set the oven rack approximately 6 inches away from the heat source; prepare the rack of a broiler pan with cooking spray.
  2. Season salmon with ChefGoneMad Smoked Garlic and Herb (no salt) and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
  3. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Mahi On The Plank

Ingredients:

  • 1 cedar plank
  • 6 (5 ounce) Mahi Mahi fillets
  • 1 cup bottled teriyaki sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 mangos - peeled, seeded and diced
  • 1/2 red bell pepper, seeded and chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 Teaspoons ChefGoneMad Smoked Garlic & Herb (no salt)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh lime juice
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon chipotle seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon hot-pepper sauce

Directions:

  1. In a medium bowl, combine mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with ChefGoneMad Smoked Garlic & Herb (no salt) and lime juice. Stir together, then cover and refrigerate until serving time to blend the flavors.
  2. Soak the plank in water for at least 2 hours, longer if possible. Place the Mahi Mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
  3. Prepare a grill for indirect heat.
  4. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.
  5. Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot. 
 

Fish Stew

Ingredients:

  • 2 cups water
  • 1 cup uncooked white rice
  • ChefGoneMad Smoked Garlic and Herb(salt-free) to taste
  • 1 yellow onion, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons tomato paste
  • 4 cloves minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons ChefGoneMad Cajun Nola
  • 1 (14 ounce) can full-fat coconut milk
  • 1 teaspoon soy sauce
  • 1 red or yellow bell pepper, halved and thinly sliced
  • 2 jalapeno peppers, seeded and thinly sliced
  • 1/4 cup chopped green onion
  • 1, 1/2 pounds sea bass or Cod fillets, cut into chunks
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons freshly squeezed lime juice

Directions:

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Heat olive oil in a skillet over medium heat. Add onions and ChefGoneMad Smoked Garlic and Herb(no salt) . Cook and stir until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture begins to bubble, let it simmer for approximately 5 minutes.
  3. Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, approximately 5 minutes.
  4. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish.

Mad Mahi Ceviche

Ingredients:

  • 3/4 pound Mahi Mahi fillets, diced, or more to taste
  • 1/3 cup lime juice
  • 1/3 cup lemon juice
  • 1/2 cup diced orange segments
  • 1/2 cup chopped fresh chives
  • 2 tablespoons radishes, sliced
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon salt, or to taste
  • 1 pinch dried oregano
  • 1 tablespoon ChefGoneMad Cajun Nola
  • 1/2 cup diced avocados
  • 1/2 cup peeled and seeded diced cucumber
  • 1 tablespoon chopped cilantro
  • 1 tablespoon olive oil

Directions:

  1. Stir Mahi Mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  2. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into Mahi Mahi mixture until completely coated.
  3. ChefGoneMad Cajun Nola.

Grilled Swordfish with Lemon-Basil Butter

 Ingredients:

  • 2 swordfish steaks, 1-inch thick (about 2 lbs)
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • ChefGoneMad Chicken and Fish (no salt)
  • For the lemon-basil butter:
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon garlic, very finely chopped (about 1/2 clove)
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh basil

Directions:

  1. Preheat a gas or charcoal grill to high heat.
  2. Set aside.
  3. Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set-aside until ready to serve.
  4. Oil the grill grates and add the fish.
  5. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
  6. Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, ChefGoneMad Chicken and Fish (no salt)
  7. Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Wait 2 to 3 minutes before serving.

SeaBass Garden

 Ingredients:

  • 1 1⁄2 Tablespoon ChefGoneMad Cajun Nola
  • 2 pounds sea bass
  • 1/4 teaspoon garlic powder
  • tablespoons butter
  • 2 large cloves garlic, chopped
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • lemon pepper to taste
  • 1 1/2 tablespoons extra virgin olive oil

Directions:

  1. Preheat grill for high heat.
  2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, & ChefGoneMad Cajun Nola . Sprinkle seasonings onto the fish.
  3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
  4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Sea Bass Kebabs

Ingredients:

  • 1 1/2 pounds sea bass For the Marinade:
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ChefGoneMad Cajun Nola
  • 1/2 teaspoon black pepper
  • 1 Yellow Squash

Directions:

  1. In a large glass or plastic bowl, combine marinade ingredients.
  2. Cut sea bass into 1-inch cubes and add to marinade. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.
  3. Preheat grill for high heat.
  4. Remove fish from bowl, reserving marinade.
  5. Thread sea bass cubes onto skewers along with yellow squash. If using bamboo, ensure they have soaked in water for at least 1 hour before threading fish.
  6. Place on grill and cook for 7-8 minutes, basting often with marinade during first 3-4 minutes of cooking

WhiteFish Picatta

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 2 Tablespoons ChefGoneMad Chicken and Fish (no salt)
  • 1 pound trout fillets
  • 2 tablespoons vegetable oil, or as needed
  • 3 tablespoons butter
  • 1 tablespoon chopped 1 clove garlic, minced
  • 1 cup dry white wine
  • Fresh parsley

Directions:

  1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
  2. Mix flour, lemon pepper, and ChefGoneMad Chicken and Fish (no salt)in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
  3. Pour off a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
  4. Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.

Pan-Fried Whitefish

Ingredients:

  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 1 small red onion, minced (about 1/2 cup)
  • 2 tablespoons ChefGoneMad Smoked Garlic and Herb
  • 1 medium avocado, diced (about 1 cup)
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons ChefGoneMad Cajun Nola.
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

 

Directions:

  1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice1 1/2 tablespoons olive oil, and basil in a medium bowl. ChefGoneMad Seasonings.
  2. Season fish with ChefGoneMad Seasonings.. Melt butter and remaining 1- tablespoon olive oil in a large skillet over medium-high heat until butter foams. Add fish; skin side-down, and cook, pressing gently on back of filets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue cooking until it lifts easily. Flip fish and cook until just cooked through, 2 to 3 minutes.
  3. Transfer fish to plates, top with relish and serve immediately.

Bayou Catfish Fillets

Ingredients:

  • 2 tablespoons yellow cornmeal
  • 1 1/2 teaspoons ChefGoneMad Chicken and Fish(salt-free)
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 6 (6-ounce) catfish fillets
  • Cooking spray
  • 6 lemon wedges (optional)

Directions:

  1. Preheat broiler.
  2. Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Parmesan Crusted Catfish

Ingredients:

  • 4 pound catfish fillets or ocean perch fillets
  • 1 cup plain panko breadcrumbs
  • 2 tablespoons grated romano or parmesan cheese
  • 1 1/2 teaspoons dried italian blend spices
  • 3 Tablespoons ChefGoneMad Chicken and Fish(salt-free)
  • 1/4 teaspoon ground black pepper
  • 2 large egg whites, beaten or 1 large egg
  • 1/4 cup low-fat milk
  • Non-stick pan spray

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Wash your hands with soap and hot water. Clean your cooking area.
  3. Assemble these supplies: measuring spoons, measuring cups, a shallow pan or pie dish, fork, 8-inch by 8-inch casserole or 9-inch by 13-inch pan.
  4. Coat the inside of the baking pan with nonstick pan spray.
  5. In a pie pan or shallow dish, mix the breadcrumbs, cheese, Italian seasoning, ChefGoneMad Chicken and Fish (no salt) and pepper; set it aside.
  6. In another pan or dish, combine the egg and the low-fat milk.
  7. Dip each fish fillet first in the milk mixture, then in the crumb mixture to coat both sides.
  8. Arrange the fillets in one layer in the baking pan. Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork or the internal temperature reaches a minimum of 145°F with a food thermometer.

Cajun Nola Drum

Ingredients:

  • 6 (7 oz.) fillets of Louisiana black drum, skin and scales on, with pin bone removed
  • 3 Tablespoons ChefGoneMad Cajun Nola
  • Scant 1 1/2 tsp. ground black pepper
  • Scant 1 1/2 tsp. red pepper flakes
  • 4 garlic cloves, very thinly sliced
  • 1/2 cup good quality extra-virgin olive oil
  • 1/2 cup chopped Italian parsley
  • Two large lemons, halved

Directions: 

  1. Rinse the fish fillets and pat dry with paper towels. Place the fillets on a baking sheet season with 3 Tablespoons ChefGoneMad Cajun Nola, pepper and red pepper flakes.
  2. Top the fillets with the sliced garlic and drizzle with half of the oil. Use your fingers to distribute the oil and seasonings evenly over fish, and then set the fish aside to marinate while you heat the grill.
  3. Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.)
  4. Place the fillets scale side down on the hot grill.
  5. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half-shell” on an oiled baking sheet in a 475°F oven for 6 to 8 minutes.)
  6. Using a metal spatula, transfer the fillets to serving plates and top with ChefGoneMad Cajun Nola and parsley, a little extra olive oil, and lemon juice.

DRUM AMANDINE

Ingredients:

  • 8 (4 to 6-ounce) fillets of black drum, skin removed
  • 2 cups all-purpose flour
  • 2 tablespoons ChefGoneMad Cajun Nola
  • 1 cup half and half
  • Kosher salt and freshly ground black pepper
  • 2 sticks (16 tablespoons) of salted butter
  • 3⁄4 cup sliced almonds
  • 1 tablespoon finely minced garlic
  • Juice of 1⁄2 lemon
  • Zest of 1⁄2 lemon
  • 1 pound fresh jumbo lump Louisiana crabmeat
  • 2 tablespoons chopped flat-leaf parsley
  • 4 lemon wedges

Directions:

  1. Remove the fish fillets to a cutting board and inspect them carefully, removing any small bones. Place them in a covered container and refrigerate.
  2. In a shallow container, add the flour and ChefGoneMad Cajun Nola, and blend together.
  3. In a shallow container, add the half and half.
  4. Remove the fish fillets and sprinkle lightly with salt and pepper. Place the fillets in the half and half and then add to the seasoned flour. Roll them to coat on both sides.
  5. In a large skillet over medium-high heat, melt the stick of butter. Shake any excess flour off each fillet and place in the hot skillet being careful not to crowd the pan. Sauté the fillets until browned on both sides, about 2 to 3 minutes. Remove to a platter and keep warm. Repeat until all the fish is cooked.
  6. In the same skillet on low heat, add the remaining stick of butter along with the almonds. Stir the mixture careful and watch as both the almonds and the butter begin to brown, about 3 to 5 minutes. Turn the heat off and add the garlic along with the lemon juice and lemon zest. Stir the sauce mixture as it continues to cook and then pour over the fish fillets.
  7. Wipe the pan clean using paper towel and place the pan on low heat. Add the crabmeat along with the chopped parsley and being careful not to break up the lumps, gently toss until warmed through, about 1 minute. Remove the pan from the heat.
  8. For plating, place two sautéed fish fillets in the center of the plate and spoon over the almond butter sauce. Top with a portion of the crabmeat and serve with a lemon wedge on the side. 

Mad Chef Blackened Pompano

Ingredients:

  • 1 tablespoon paprika
  • 2 Tablespoons ChefGoneMad Cajun Nola
  • 1 teaspoon onion powder
  • 1 teaspoon ChefGoneMad Smoked Garlic and Herb (no salt)
  • 1⁄2 teaspoon thyme leaves
  • 1⁄2 teaspoon dried oregano leaves
  • 1 1⁄2 cups salted butter, melted
  • 6 skinless pompano fillets, each 8 to 10 ounces and about 1/2 inch thick

Directions:

  1. In a small bowl, combine the paprika, ChefGoneMad Cajun Nola, onion powder, ChefGoneMad Smoked Garlic and Herb(no salt) , thyme and oregano. Mix well. Set aside.
  1. Place a large cast-iron skillet over high heat until very hot, about 10 minutes.
  2. Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
  3. When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate. 

Smoked Garlic & Herb Tilapia

Ingredients:

  • 4 tilapia fillets
  • 1 1/2 tablespoons salt
  • 4 Tablespoons ChefGoneMad Smoked Garlic & Herb (no salt)
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon lemon juice

Directions:

  1. Mix all of your tilapia seasoning ingredients together and rub them on the tilapia fillets. Next, drizzle your lemon juice over the top of the fillets to flavor them
  2. Sear Both Sides Of tilapia for 3-4 min on med high heat 

Salmon Hash Patties

Ingredients:

  • 1 can of salmon, drained and flaked
  • 2 eggs, beaten
  • 1/4 cup garlic and herb seasoned dry bread crumbs
  • 1/4 cup dry potato flakes
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon celery salt
  • 2 Tablespoons ChefGoneMad Cajun Nola

Directions:

  1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, ChefGoneMad Cajun Nola
  2. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  3. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned. 

Tuna Avocados

Ingredients:

  • 1 can of salmon, drained and flaked
  • 2 eggs, beaten
  • 1/4 cup garlic and herb seasoned dry bread crumbs
  • 1/4 cup dry potato flakes
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon celery salt
  • 2 Tablespoons ChefGoneMad Cajun Nola
  • 1 (12 ounce) can solid white tuna packed in water, drained
  • 1 tablespoon mayonnaise
  • 3 green onions, thinly sliced, plus additional for garnish\
  • 1/2 red bell pepper, chopped
  • 1 1⁄2 tablespoon ChefGoneMad Chicken And Fish(salt-free)
  • 1 dash balsamic vinegar
  • Black pepper to taste
  • 1 pinch garlic salt, or to taste
  • 2 ripe avocados, halved and pitted

Directions:

  1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper, ChefGoneMad Chicken And Fish (no salt) and garlic salt, and then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Ginger Steamed Halibut

Ingredients:

  • 4 teaspoon ChefGoneMad Chicken and Fish(salt-free)
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons thinly sliced green onion
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon peanut oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup lightly packed fresh cilantro sprigs

Directions

  1. Pat halibut dry with paper towels. Rub both sides of fillet with ChefGoneMad Chicken and Fish(no salt) . Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter; be careful. Garnish with cilantro sprigs and serve immediately.