Ingredients
2 lbs. White Fish Bones
1 Yellow Onion, Chopped in Half
3 Celery Stalks, Cut in Large Chucks
5 Garlic Cloves
1 Tbsp Black Peppercorns
3 Tbsp Sea Salt
3 Bay Leaves
1 Tsp Thyme, Dried
10 Cups of Water

Directions:
1. Rinse fish bones well with cold water.
2. Place bones in a large stock pot.
3. Add remaining ingredients and 10 cups cold water.
4. Bring almost to a boil over high heat (do not let it come to a boil).
5. Reduce heat to low and cook at a bare simmer.
6. Skim any foam that rises to surface. Cook on low for 1 hour.
7. Let stock cool.
8. Strain stock through a fine-mesh sieve into an 8-cup measuring cup or another large pot.
9. Discard the solids.
10. Let cool, then chill, uncovered, until cold.
11. Transfer to an airtight container, cover, and freeze. Use within 3-6 months.

Ingredients
1 Cup Ketchup
2 Tbsp Prepared Horseradish
1 Tsp Hot Sauce
1 1/2 Tsp Fresh Squeezed Lemon Juice
1/8 Tsp Ground Black Pepper

Directions:
1. Stir all ingredients together in a small bowl until well combined. Place in a container and cover.
2. Refrigerate for at least one hour before serving.

Ingredients
1-2lb Catfish Fillets, Skinned
1 Tsp Black Pepper, Ground
1 Tsp Granulated Garlic
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Parsley, Dried
1 Tsp Cayenne Pepper
1 Tsp Sea Salt
1/4 Tsp Thyme, Dried
1/2 Tsp Oregano, Dried
1 Tsp Vegetable Oil

Directions:
1. In a small bowl, mix all the spices.
2. Pat the catfish dry
3. Sprinkle the spice mix on both sides of the catfish fillet.
4. Heat vegetable oil in a small cast iron skillet on high heat.
5. Add the catfish and cook each side for 3-4 minutes or until the fish is flaky.
6. Serve with desired sides.

Ingredients
2 Catfish Fillets
1/3 Cup Cornmeal, Fine
1/8 Cup All Purpose Flour
1 Tbsp Cajun Seasoning
1/8 Cup Buttermilk
1/8 Cup Water
Vegetable Oil for Frying
1 Tsp Creole Seasoning

Directions:
1. Mix buttermilk, water, creole seasoning in a small bowl. Pour mixture into a flat pan large enough to hold catfish fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.
2. Combine cornmeal, flour, and cajun seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, one at a time, and tumble gently until evenly coated.
3. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
4. Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly.
5. Drain on a plate lined with paper towels.
6. Enjoy with remoulade sauce.

Ingredients
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1/2 Cup Celery, Diced
1/2 Yellow Onion, Diced
1 Green Bell Pepper, Diced
2 Garlic Cloves, Minced
1/2 lb Andouille Sausage, Halved and Sliced
1 lb Chicken Thigh Meat
1 lb Shrimp, Raw, Peeled and Deveined
1 lb Crawfish Tail Meat
1/2 Can of 14.5 Ounce Diced Tomatoes
2 Ounce Tomato Paste
1 10 Ounce Frozen Cut Okra, Roughly Chopped
6 Cups Fish Broth
1/4 Tsp Thyme, Dried
1 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Cajun Seasoning
1 Tbsp Worcestershire Sauce
1 Green Onions, Sliced

Directions:
1. Heat the oil and add the flour.
2. Whisk on a medium-low heat to form a smooth mixture. Cook the roux, whisking constantly until it turns a rich brown color (about 30 minutes).
3. Meanwhile brown the sausage and chicken in a frying pan. Cook and set aside.
4. Add the vegetables and garlic into the roux.
5. Cook until vegetables are tender.
6. Add the seasonings, diced tomatoes, okra, and tomato paste.
7. Add the broth and stir well.
8. Add the chicken and sausage.
9. Lower the heat to low and simmer for 1 hour.
10. Add the shrimp, worcestershire sauce and simmer for a further 20 minutes.
11. Serve and enjoy over rice, or without rice. Garnish with green onions.

Ingredients
1 Salmon Steak
1 Tbsp Avocado Oil
1 Tbsp Butter, Unsalted
1 Tsp of Seasoning

Directions:
1. Pat the salmon dry.
2. Season the salmon on both sides with the seasoning.
3. Heat oil and butter in a nonstick skillet on medium heat. Make sure butter has melted.
4. Add salmon to the pan skillet skin down and cook until golden.
5. Resist the urge to fiddle with the salmon.
6. Carefully flip the salmon steaks after 3 minutes.
7. Cook for additional 3-4 minutes, depending on the thickness of the salmon steak.
8. Serve with desired sides.

Ingredients
1 Whole Snapper or Any White Whole Fish, Scaled and Cleaned
Half Red Onion, Cut Julienne Style
1/2 Cup of Cherry Tomatoes, Halved
1/4 Cup Fish Stock

Seasoning Ingredients
Half Red Onion, Cut in Chucks
3 Garlic Cloves, Peeled and Smashed
1 Tsp Sea Salt
1/4 Cup Olive Oil
1/2 Bunch of Fresh Parsley
1 Tsp Basil, Dried or Handful of Fresh Basil

Directions:
1. Preheat your oven to 400◦f degrees.
2. Using scissors cut off fish fins. 3. Rinse the whole fish. Place fish on a baking pan.
4. Using a mini food processor pulse red onion cut into chucks, garlic cloves, basil, parsley, sea salt and olive oil.
5. Using a knife cut 3 slits about one inch apart across the top of the fish. Do not cut too deep.
6. Rub the seasoning mixture over the fish. Try and get into the cut slits, as well as inside the fish.
7. Spread the julienne red onions around the baking pan.
8. Add the cherry tomatoes.
9. Add the seafood stock.
10. Bake for 20 minutes or until fish temps at 145◦f degrees.
11. Can be served with baked potatoes, sauted vegetables or cooked rice.

Ingredients
1lb Swordfish steak
1Tbsp Vegetable oil
1Tsp Seafood seasoning of your preference

Directions:
1. Coat swordfish with seasoning and one teaspoon of oil
2. Heat the remaining oil in a nonstick skillet over medium-high heat.
3. Cook the swordfish steak until brown on one side, about four minutes.
4. Carefully flip the swordfish and cook 3-4 minutes on the other side.
5. Plate and serve.

Ingredients
1lb Large (16/20) Shrimp, peeled & deveined with tail on
½ Lemon
½ Medium Onion, quartered
Sea Salt
Water
Ice Cubes

Directions:
1. Fill a saucepan with enough water to cover the shrimp (Do not add shrimp at this time)
2. Squeeze lemon into the water and drop the lemon into the pot.
3. Add onion and salt
4. Bring water to a boil.
5. When water is at a boil, add shrimp, reduce heat to medium and cook for 3 minutes.
6. Fill a large serving bowl ¾ full with ice.
7. Remove shrimp from water, using a slotted spoon place shrimp on the ice to cool.

Ingredients
6 Large shrimp (6/8 Count), De-veined
2 oz Portobello Mushrooms, Chopped Fine
3 Tbsp Yellow Onions, Chopped Fine
2 Cloves of Garlic, Minced
1 Small Handful Fresh Parsley, (Finely Chopped)
2 Tbsp Butter Unsalted
1/2 Cup Panko Crumbs
1/2 Cup Seafood Stock
1 Tbsp Seafood Seasoning

Directions:
1. Preheat oven to 375◦f.
2. In a skillet melt the butter.
3. Add the mushroom, onions, garlic and parsley. Stir and cook until all liquid has evaporated.
4. Add the panko and broth. Stir and remove from heat.
5. Using a paring knife cut shrimp lengthwise along the deveined area.
6. Press gently and put shrimp shell down on a baking sheet.
7. Sprinkle the seafood seasoning over the shrimp.
8. Spoon the stuffing on each shrimp and bake for about 20 minutes.
9. Garnish with lemon.

Ingredients
2 Tbsp Butter Unsalted
2 Tsp Garlic, Minced
1/8 Cup White Wine
7 Shrimp, Peeled, Tail Off
2 Tsp Seasoning
1/2 Lemon, Juiced
Fresh Parsley (Optional)
7 oz Cooked Linguine

Directions:
1. Melt butter in a sauté pan.
2. Add minced garlic and sauté for 1 minute.
3. Add seasoning and sauté for another 1 minute.
4. Add wine and let it reduce by half.
5. Add shrimp and sauté for 3 minutes.
6. Add linguine and sauté for 2 minutes.
7. Squeeze lemon and cook for 1 minute.
8. Serve on a plate and garnish with parsley.

Ingredients
2 Lobster Tails
1/2 Cup Butter, Melted
1 Tbsp Butter, Cubed
1 Tsp Smoked Paprika
1/8 Tsp Salt
1/8 Tsp Black Pepper
1 Clove of Garlic, Minced
1 Lemon, Cut into Wedges

Directions:
1. Preheat oven to 400 degrees F.
2. Place lobster tails on a baking sheet. Using kitchen shears, carefully cut top side of lobster shells, not the meat, to the base of the tail. Separate the meat under the shell with a spoon and carefully push the meat up through the split, resting it on top of the shell, without disconnecting it from the tail.
3. Mix minced garlic, salt and black pepper, smoked paprika into melted butter. Brush on lobster meat. Add cubed butter along the lobster tail.
4. Place baking tray in oven.
5. Bake for 8-10 minutes until tails turn a bright red and meat temperature has reached 145 degrees F.
6. Garnish with lemon wedges and serve with melted butter.

Ingredients
2 Lobster Tails
1/2 Cup Butter, Melted
1 Tsp Smoked Paprika
1/8 Tsp Salt
1/8 Tsp Black Pepper
1/2 Tsp Granualted Garlic
1 Lemon, Cut into Wedges

Directions:
1. Preheat the broiler.
2. Place lobster tails on a baking sheet. Using kitchen shears, carefully cut top side of lobster shells, not the meat, to the base of the tail. Separate the meat under the shell with a spoon and carefully push the meat up through the split, resting it on top of the shell, without disconnecting it from the tail.
3. Mix garlic, salt and black pepper, smoked paprika into melted butter. Brush on lobster meat.
4. Place lobster tails on broiler pan and put broiler pan on the middle rack.
5. Broil lobster tails until lightly browned and lobster meat is red, about 5 to 10 minutes depending on size of lobster tails or meat temperature has reached 145 degrees F.
6. Remove from heat. Plate and garnish with lemon wedges. Serve with melted butter.