Name: Seafood Slam
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: North American
Ingredients: 18 oz sable fish, cut into 3 portions, bones removed and skin on; salt and pepper to taste; ½ tsp turmeric powder; 2 Tbsp vegetable oil; 1 can coconut milk; 2 stalks lemongrass, crushed and sliced diagonally; 1 inch knob ginger, cut in two pieces; ½ orange pepper, diced; black pepper; 7 oz cooked lobster tail meat; 1 pinch chili flakes; 3 lb(s) local mussels, washed and beards removed; ¼ cup white wine; 3 sprig Thai basil, leaves only; reserve buds for garnish; salt to taste; 1 baguette, cut into 1 ¼ inch diagonal slices; 4 clove garlic cloves, pressed; 1 sticks salted butter

Cook Time

20 min

Yields

3 servings

You’ll be floored after trying this delish, seafood-themed dish.

The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

ingredients

Fish

oz sable fish, cut into 3 portions, bones removed and skin on

salt and pepper to taste

tsp turmeric powder

Tbsp vegetable oil

Coconut Broth

can coconut milk

stalks lemongrass, crushed and sliced diagonally

inch knob ginger, cut in two pieces

orange pepper, diced

black pepper

oz cooked lobster tail meat

pinch chili flakes

Mussels

lb(s) local mussels, washed and beards removed

cup white wine

sprig Thai basil, leaves only; reserve buds for garnish

salt to taste

Garlic Bread

baguette, cut into 1 ¼ inch diagonal slices

clove garlic cloves, pressed

sticks salted butter

Ingredient Substitution Guide

directions

Step 1

Season sable fish with salt and pepper to taste. Rub 1/2 teaspoon of turmeric evenly on the fish. Set aside for 5 minutes.

Step 2

Heat 2 tablespoons of oil in a non stick pan on high. Sear sable fish skin side down for 4 minutes, turn when skin gives freely from the pan and cook for another 3 minutes.

Step 3

Serve the fish on top of the mussels’ broth, garnish the fish with basil leaves and buds and serve with garlic bread.

Step 4

Bring coconut milk, lemongrass, ginger and chili flakes to a boil in a wok reduce heat to a simmer.

Step 5

Add the orange pepper and black pepper. Simmer for 10 minutes total.

Step 6

Add lobster to the coconut broth to heat through.

Step 7

Steam mussels with white wine in a covered pot. Shake the pot occasionally.

Step 8

Check mussels after five minutes, if the mussels have not opened close lid and cook for another 2 minutes.

Step 9

Spoon mussels and some of the cooking liquid into the coconut broth, making sure not to transfer the gritty liquid from the very bottom.

Step 10

Add salt to taste and the Thai basil.

Step 11

Mix crushed garlic into butter.

Step 12

Cut baguette in 1.25 inch diagonal slices. Spread garlic butter and put under broiler for 2 minutes or until golden brown.

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Seafood Slam