Whether your fasting for Lent or just looking for a new seafood entree, these recipes are some of our favorites:
2 shallots, chopped
2 cloves of garlic, minced
1 stick of unsalted butter
2-3 Tbsps. olive oil
1 lb. of shrimp
1 lb. of linguini or fettuccini
2 Tbsps. fresh parsley, chopped
Cook the pasta in boiling, salted water until al dente. Heat butter and oil in a large skillet over medium heat. Saute the shallots and garlic in the butter olive oil until soft. Add the shrimp and cook approximately 5 (if thawed) to 10 (if frozen) minutes. The shrimp will turn orange in color. Add the pasta and saute until heated through and sauce has coated the pasta well. Remove from heat. Squeeze the lemon of the dish and sprinkle with chopped parsley.
1/4 cup Italian seasoned bread crumbs
2 Tbsps. grated Parmesan cheese
2 Tbsps. grated Romano cheese
1/4 tsp garlic powder
1/2 tsp salt
1 lb orange roughy fillets
1/4 cup butter, melted
1 Tbsp. fresh shopped parsley
Preheat oven to 400 degrees Fahrenheit. Coat baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder and salt. Brush both sides of orange roughy fillets with butter and dredge in the bread crumb mixture. Arrange fillets in a single layer in prepared dish and sprinkle with parsley. Bake in preheated oven for 10 to 15 minutes or until the fish flakes easily with a fork.
1 1/2 lbs. tuna steaks, 1 inch thick
2 Tbsps. Cajun seasoning
2 Tbsps. olive oil
2 Tbsps. butter
Generously coat tuna with Cajun seasoning. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 or 4 minutes, or until blackened. Turn steaks and cook for 3 to 4 minutes, or to desired doneness.
Eckert's deli proudly partners with Dixon Fisheries to offer our customers the most premium frozen seafood. Enjoy 40% off your frozen seafood purchase on Friday, February 19th and 26th!