• Blog

    3 Amazing Summer Seafood Recipes

    Summer is the perfect time for seafood! From clambakes to grilled fish, these light but flavorful meals celebrate the bounty of the season. This is the year to make it the summer of seafood. Try these quick and easy recipes at home to get your seafood takeover started:

    1. "Cleveland Style" Clambake

    Chef Michael Symon created his own version of a New England crab boil using ingredients that don’t involve cracking any shells. Cooking all the ingredients together in one pot keeps the recipe simple and makes cleanup a snap.

    Start to finish: 35 minutes
    Serves: 8

    1 pound smoked kielbasa, sliced in 1/2-inch disks
    2 ears of corn, each cut into 4 pieces
    3 1/2 pounds littleneck clams, scrubbed clean
    1 pound shell-on medium (16- to 20-count) shrimp, deveined
    2 tablespoons coriander seeds, toasted
    1 tablespoon cumin seeds, toasted
    1 tablespoon crushed red pepper flakes
    1 tablespoon kosher salt
    Freshly ground black pepper
    2 Fresno chilies, sliced into rings
    1 bay leaf
    1 head of garlic, halved
    1 lemon, quartered
    1 red onion, peeled and roughly chopped
    One 750-millileter bottle dry white wine
    1 cup fresh cilantro leaves, optional

    Begin with a large pot, then add the kielbasa on the bottom layer, then the corn, then clams, then shrimp. On top of that, distribute all the spices (coriander, cumin, red pepper flakes, salt, pepper, chilies, bay leaf) as well as the garlic, lemon, and onions. Pour in the wine, cover and cook over high heat until the clams open, which should take 20 to 25 minutes.

    Once the clams are finished, discard the bay leaf and any clams that do not open, then strain the dish and sprinkle with cilantro (if using). Serve piping hot.

    2. Salmon with Sweet & Spicy Rub

    Sweet and spicy, this delicious rub could be used on scallops, shrimp, or even chicken. With rich, flaky salmon however, the pairing is ideal. Fire up the grill for extra flavor, or use a grill pan for an easy weekday dinner.

    Start to finish: 20 minutes
    Serves: 6

    Cooking spray
    2 tablespoons packed light brown sugar
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    6 (6-ounce) salmon fillets, skin and any pin bones removed
    1 tablespoon olive oil

    Preheat an oiled grill or a grill pan over medium heat. Mix together the brown sugar, and spices (chili powder, cumin, salt, and pepper). After brushing each salmon fillet with olive oil, rub with the spice mixture, evenly divided among the fillets.

    Starting with the flesh side down, grill the salmon until well seared, which should take 4 to 5 minutes. For medium fish, flip the salmon and cook another 5 to 6 minutes. For well done fish, leave on the grill for 1 to 2 more minutes. Serve immediately.

    3. Pan-Fried Trout with Tomato Basil Sauté

    This Italian-influenced dish is impressive enough for company, but a breeze to make. The sauce helps keep the fish moist, while basil and lemon provide a kick of freshness. If you can’t find pancetta, chopped bacon can be substituted.

    Start to finish: 20 minutes
    Serves: 4

    2 ounces chopped pancetta
    2 cups cherry tomatoes, halved
    1 teaspoon minced garlic
    1 teaspoon freshly ground black pepper, divided
    1/2 teaspoon salt, divided
    1/4 cup small basil leaves
    1 tablespoon canola oil, divided
    4 (6-ounce) trout fillets, divided
    4 lemon wedges

    In a medium skillet over low heat, heat pancetta (or bacon) for about four minutes, then add cherry tomatoes, garlic, and half the salt and pepper. After about three minutes, when the tomatoes begin to soften, stir in basil and immediately remove the pan from the heat.

    Sprinkle fish with remaining salt and pepper. In a large nonstick skillet, heat 1 1/2 teaspoons oil to pan. When the oil is just shimmering, add the first two 2 fillets to the pan; cook briefly on each side (about two minutes). You can tell your fish is done when it flakes easily with a fork. Remove fish from pan and place in a warm oven or toaster oven. Repeat procedure with remaining oil and fish. Serve fish with lemon wedges and the tomato mixture.

    The Seafood Takeover at Isle® Casino Cape Girardeau

    Don’t feel like cooking? Then come in for the summer of seafood at Isle® Casino Cape Girardeau. All throughout July and August, seafood specials will be available as part of the Seafood Takeover, along with weekly specials featured at Keller’s®, The Lone Wolf Express®, and Farraddays® Steakhouse. It’s a great way to get your seafood fix without having to wash any dishes!

    Farmer’s Pick Buffet®

    • Sunday - Tuesday
      $15 .99* Shrimp & Prime Rib
    • Wednesday - Thursday
      $15 .99* Surf & Turf
    • Friday and Saturday
      $23 .99* Steak & Crab Legs
      Plus, add on a one-pound Maine lobster for $10.
      Earn 250 tier points to receive a free lobster add-on.

    *Tax and gratuity not included.

    We hope you enjoy your summer of seafood and look forward to seeing you soon!

    Source:

    Back to Blog