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Louisiana Restaurant Association Expo
The Louisiana Foodservice & Hospitality EXPO is the largest and most attended showcase of its kind in the region. A wide variety of special events and educational seminars await you.
Show Dates and Times:
Saturday, August 8, 2015 11 a.m.-5 p.m.
Sunday, August 9, 2015 11 a.m.-5 p.m.
Monday, August 10, 2015 10 a.m.-3 p.m.
Foodservice and Hospitality Industry Attendees Only
Registration in advance: $25, until August 7, 2015
Registration onsite: $40
LRA restaurant members receive up to four free passes to the EXPO.
New Orleans Morial Convention Center
900 Convention Center Blvd
New Orleans, LA 70130
Please note that all attendees will be required to show a photo I.D. at all entry points to the EXPO.
In order to ensure a professional business atmosphere, the Louisiana Foodservice & Hospitality EXPO is not open to the general public. No security clearance will be given to anyone under 18 years of age, including infants in strollers or backpacks. NO EXCEPTIONS!
Louisiana Seafood Recipes
Louisiana Catfish with Okra & Corn
Makes 4 Servings
2 cups fresh or frozen sliced okra
1 3/4 cups fresh corn kernels (from 2 ears; see Tip), or frozen
1 medium onion, diced
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 3/4 teaspoons Cajun or Creole seasoning, divided
1 pound catfish fillets, patted dry and cut into 4 portions
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
Preheat oven to 450°F.
Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl.
Spread the mixture out on a large rimmed baking sheet.
Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side.
Serve with the roasted vegetables.
Soy Glaze Drum Recipe with Baby Bok Choy & Green Curry Mussels
Makes 4 Servings
4 – 6oz. Black Drum Fillets
½ Pint Louisiana Jumbo Lump Crabmeat
4 Stalks of Scallions, thinly sliced
1 Whole White Onion
2 Fingers of Ginger, freshly shaved
3 Pats of Butter
Dash of Tony Chachere’s
¼ Cup Water
1 Lemon, freshly squeezed
2oz Southern Beauty Premium Sake
Reduce the soy sauce and sugar to make sweet soy
½ Cup Soy Sauce
5 tbsp Sugar
Marinate fish with sweet soy and sprinkle Tony Chachere’s and set aside for 30 minutes
Coat a large skillet with vegetable oil and heat over medium-high heat until the oil is hot.
Add the fillets to the skillet and cook for three minutes on one side.
Add the sweet soy reduction and ¼ cup of water.
Turn the fish over and let cook for another three minutes
Add white onions, ginger, wait two minutes and then add scallions
Add sake and ¼ cup more of the sweet soy reduction
Coat another large skillet with three pats of butter
Add baby bok choy, sweet soy garlic sauce and stir-fry for two minutes
Set aside (should not cook longer than to 8 minutes)
Green Curry Mussels Recipe
3 Pints Mussels
2 Stalks Basil
2 Baby Boy Choy
4 Cloves of garlic, minced
2 dashes of Truffle Oil
1 tbsp Sugar
1 tsp Fish Sauce
1 tsp Green Curry Paste
½ cup Coconut Milk
Siracha to garnish
Mix cornstarch with 1/8 cup of water
6 tbsp Cornstarch
In a large sauce pan turn the heat to medium high heat.
Add mussels and green curry, and basil to steam mussels.
Check it in 2-3 minutes
Once mussels open, stir and add truffle oil and cornstarch mixture to sauce to thicken
Mussels are ready. Be sure to not overcook. Mussels cook quickly.
At the same time, in a small sauce pan, melt butter and add crabmeat.
Plate bok choy on inner rim of plate and place the halibut filet on top and mussels in a tiny bowl on the side of the plate.
Garnish fish with cilantro and a lemon wedge.
Garnish the mussels with a sprig of basil and siracha on the side of the plate.
Pan Seared Gulf Tripletail
Pan Seared Tripletail, topped with Roasted Corn, Almonds, Jumbo Lump Crabmeat, Spicy Sweet Corn Pudding, Summer Vegetable Salad
8 – 8 oz. portions Fresh Gulf Tripletail Fillets
2 1/2 teaspoons sea salt
2 t. white pepper
1-2 t. creole fish seasoning or your own seafood blend
2 T. Spanish paprika
3 T. chopped shallots
2 T. chopped fresh thyme
1/2 c. extra virgin olive oil
2 T. lemon zest, chopped fine
juice of half lemon
1/4 cup chopped Italian parsley
1/2 cup clarified butter
Season fish fillets with dry seasoning, shallots, zest, lemon, thyme and parsley, set aside.
Heat cast iron skillet until hot, add clarified butter (or canola oil) until almost white hot. Sear cod quickly 2-3 minutes on each side and caramelized.
Do not over cook, place on baking pan and hold.
Toasted Corn, Crab sauce, Bacon garnish
6 slices applewood smoked uncured bacon
2-3 T. pure Vermont Maple Syrup
2 ears fresh sweet corn
1/2 c. toasted almonds
1 lb. jumbo lump louisiana crab
3 c. fish stock
3-4 bay leafs
2 sprigs fresh thyme
1 c. white wine
2 T. lemon juice
1/2 bunch chopped Italian flat leaf parsley (leave half whole)
4 chopped shallots
1-2 tablespoons whole peppercorns (green, white & black)
6 -8 tablespoons butter
Cook bacon in 400 degree oven 5-7 minutes, glaze with maple syrup, cook until crispy julienne and set aside.
Place fish stock, thyme, bay leaf, peppercorns, shallots, whole parsley, wine in pot, reduce by 1/3. Strain
Cut corn off of cob, roast in skillet for at least 5 minutes or until slightly browned. Set aside. Toast almonds in skillet with 1 T. butter, sea salt, set aside.
Clean crabmeat, try to keep in lumps, add roasted corn and crab to skillet with reduced stock simmer, add butter . Season with chives, toasted almonds,chopped parsley.chopped green onions, lemon juice, salt & pepper as needed.
Spicy Sweet Corn Pudding
8 ears sweet corn
2 T. butter
1 T. olive oil
1 c. chopped onion
2 red jalapenoes
1/2 red bell pepper diced
1 c. fresh basil
1/2 cup chopped chives
1/2 c. to 1 c. cream
3 cloves chopped garlic
sea salt, white pepper, pinch of sugar if needed
Slice corn off of cob, reserving as much liquid as possible. Saute onion, jalapenoes, red bell peppers and garlic for 5 minutes. Add corn and continue to saute another 5-7 minutes. Season vegetable mix.Stir in 1/4 cup cream, and simmer until absorbed…add cream 1/4 c at a timeuntil all of cream is absorbed, simmer until creamy. Add chopped basil, chives and reseason if need. Keep warm.
Summer Vegetable Salad
1c. fresh English peas
1 c. green and yellow haricot vert
1 c. sugar snaps
1/4 c. snow pea shoots
2 T. rice wine vinegar
1/4 c. extra virgin olive oil
1 diced shallot
salt and pepper
chopped fresh thyme, basil, chives
Blanch haricot vert, and peas, slice haricot vert and raw sugar snaps on diagonal, add pea shoots. Mix rice wine vinegar with shallots and seasoning, emulsify with olives oil, and herbs and toss with vegetables and pea shoots. Keep cold.
To serve… finish fish in the oven for 3-5 minutes, keeping close watch not to over cook.
Place corn pudding on plate top with seared fish, spoon warm crab, corn and almond mix on top. Surround with cold vegetable salad, top crab mixture with bacon, mustard sprouts and drizzle broth from crab sauce around outer edges of fish.
Now Delivering Seafood to your Door
Restaurant patrons in New Orleans and across the US have enjoyed the finest, freshest seafood direct from Louisiana and Harlon’s LA Fish and now so can YOU.
Harlon’s LA Fish is now delivering seafood to your DOOR.
Looking for beautiful fish fillets, fresh large shrimp or jumbo lump crabmeat to complete your dinner tonight? Let us deliver them to you.
Call and speak to our friendly staff at (866) 467-3809.
Currently only delivering to these local areas: Kenner, Metairie, Harahan, Uptown and Lakefront. Shipping to other areas is available. $50 minimum order.
Orders must be placed by 12pm CST to receive NEXT day delivery.