food, grilling, recipes, seafoood

Pan Fried Halibut Steak in lemon sauce

If you know me at all, you know I never pass up a great sale especially on food. I found some amazing wild caught halibut on sale, so then I just had to figure out the rest. Below are the ingredients for this cook and recipe.

4 – 6 oz Halibut steaks or fillets
1 cup mango orange juice
extra-virgin olive oil
gustusvitae “this thing of ours” garlic pepper
1/2 cup of flour

1/2 cup of white wine such a Chardonnay
1 lemon, juiced and 1 tbsp of zest
1 cup of heavy cream
8 Tbsp (1 stick) unsalted butter

Begin by marinating the Halibut in zip lock bag for at least 4 hours but as long as 24 hours. Take the fillets out pat them dry with paper towel and then rub with olive oil and season with gustusvitae “this thing of ours” garlic pepper seasoning and allow to rest while you get the grill started medium high 400-425. Place the fish in the skillet and pan sear the halibut in vegetable oil over medium heat cooking in total 8 to 10 minutes for each inch of thickness, turning the fish halfway through.

Grilling the Halibut:
Get grill to medium-hot between 400-425. Then put on iron skillet and add 1/4 cup of EVOO with 1/2 stick of butter to use for cooking the fish. Let the skillet/oil preheat to prevent the fish from sticking.

In a small skillet simmer wine uncovered over medium heat until reduced by three quarters. Stir in lemon juice and lemon zest, then stir in the heavy cream. Remove pan from heat. Whisking continuously, add pieces of butter slowly until the sauce is creamy and whitened. Incorporate the butter without letting it completely melt.

Transfer to warmed individual plates with angel hair pasta and put a generous spoonful of the Lemon butter sauce on top of the dish.

food, grilling, recipes, seafoood

Firecracker Shrimp with fettuccine alfredo

This dish comes from trying to copy a restaurant recipe but with my own twist, firecracker shrimp fettuccine Alfredo which was nice meal and simple to make.
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1 -2 lb fresh shrimp, cleaned
1 lb fettuccine noodles
1tbs minced garlic
1 pint heavy cream
1 cup dry white wine
2 tablespoons parmesan cheese

Marianted the SHRIMP with:
1/4 cup louisiana hot sauce
My specially blended heat rub

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. Place marinated shrimp in sauce and cook till done about two minutes per side in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Add more oil as necessary, between batches of shrimp. Place shrimp on paper towels and dab then set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the nice white wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes in a separate pot, bring water to simmer.
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add 2tbs Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.

food, grilling, recipes, seafoood, smoked meats

Lobster Mac n Cheese

So who is down for some lobsta Mac n Cheese? Saturdays are made for fun “fancy” eats and definitely had fun making this loster mac n cheese. Below is essentially the process and what went to this amazing dish but as always let me know what you think and thanks again for all the support.

2 9-oz lobster tails
1/2 stick melted butter
1/2 cup of bacon sheir pork panko crumbs
2 Velveeta mini blocks
1/4 cup mild cheddar cheese shredded
1/4 cup milk
1tsp of tennessecmojorub
2 cups of rotini pasta
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Started preheating oven to 400. Then I started with butterflying the lobster tails to place in my kochcookware skillet. I then gently poured the butter over the tails then dashed some of that killer bbq magic rub from at tennessecmojorub Then placed in oven for about 14 minutes until internal temp reached 145. Once out I separated tail meat.

As the tails we’re baking I boiled two cups of rotini pasta in three cups of water until fork tender, then strained. Next I placed the milk and Velveeta cheese blocks in sauce pan on medium high and stirred to melting. As that melted I addded the pasta back in stirring to cover all noodles. Then finally I poured into small casserole dish. Next I added in the lobster tail meat, topped with shredded cheddar cheese then finally added the baconsheir pork panko crumbs on top then placed in oven at 400 and cooked for about 15 minutes and then broiled for 5 minutes to form crust. Then pulled out allowed to cool for about 5-8 minutes before serving.