Frank’s New Orleans Trout & Redfish Sauce Piquant
This recipe is full of flavor, but to add even more you can sauté the veggies in sausage or bacon drippings.
Italian Seared Grouper
Rob Stinson cooked this grouper and risotto dish at the 2009 Great American Seafood Cook-Off.
Smoked Gulf Tuna Nicoise
Lüke Restaurant submitted this recipe at the 2010 New Orleans Food and Wine Experience culinary competition.
Papa’s Fried Catfish
A Louisiana tradition, fried catfish is served simply with tartar sauce and lemon.
Red Snapper with Charred Corn, Bacon, Spring Onions and Crawfish
Chef Nathan Gresham of Galatoire's Bistro cooked this dish during the Louisiana Seafood Cook-Off in 2009.