Spicing Up Your Seafood

The allure of exotic spices launched Columbus on his journey of discovery. Today, house chefs can explore new taste sensations by employing spices along with other flavorful ingredients to add a brand new world of flavor to fresh fish and seafood.

""There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste,"" said Red Lobster Executive Chef Michael LaDuke, who offers the following straightforward guidelines for enhancing the natural flavor of fresh fish and seafood:

World of Flavors: An effortless recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To create a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.

Should you prefer a delicately flavorful fish including halibut, complement its medium-to-firm texture with bold spice blends for example curry or chili.

Wholesome Oils: The key to creating flavorful oils for a simply elegant and heart-healthy meal would be to add herbs and spices, including basil, garlic, salt and pepper, to olive oil over a low heat on the stove, comparable to making tea. This allows you to adjust the intensity of the flavor. Right after heating the olive oil, strain the mixture and remove the herbs and spices. For a unique touch, place the olive oil on your table surrounded by sprigs of the fresh herbs and spices.

Be adventurous! Add many different flavorful herbs and spices to your oil mixture, like exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you will also appreciate the heart-health positive aspects of vital omega-3 fatty acids discovered in this delicious fish.

Cooking With Wine: Wine is not only excellent for drinking, it's also fantastic for cooking. Pour white wine, for example a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light sufficient to bring out the crisp citrus taste of this well-liked wine. But don't forget, your sauce is going to be only as excellent as the wine you choose, so usually cook having a wine you enjoy drinking.

Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it can be very best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.

For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to make use of. Citrus juices mixed with melted butter also make great dipping sauces for succulent lobster and shrimp.

Studies show consuming fish wealthy in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, at least twice a week is good for the heart. Employing an array of herbs and spices provides endless opportunities to bring out the most beneficial in all varieties of fresh fish and seafood.

Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that consist of shrimp, crab and scallops, too as the company's signature, live Maine lobster.