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    5 Delicious and Easy Seafood Recipes

    Summer is upon us, and what better way to celebrate longer days and warmer temperatures than with a delicious seafood dinner! Whether it’s fish, shrimp, or mussels you desire, we’ve got your cravings covered. We have put together some easy-to-follow recipes that’ll bring the ocean to your house this summer!

    1. Maple-Bourbon Glazed Salmon

    This simple 7-ingredient recipe combines sweet and savory flavors that make this versatile fish shine!

    Start to finish: 30 minutes
    Servings: 4

    1/3 cup pure maple syrup
    1/3 cup orange juice
    3 tablespoons bourbon whiskey
    Four 4-ounce salmon fillets, skin removed
    Salt and ground black pepper to taste
    1/4 cup coarsely chopped pecans or walnuts

    Preheat broiler. Make the maple-bourbon glaze by mixing maple syrup, orange juice and whiskey in a small saucepan. Cook, uncovered, on medium heat while you prepare the fish.

    Sprinkle salmon with salt and pepper to taste. Place the fillets on a lightly greased broiler pan. Broil for 5 minutes, 3 to 4 inches from the heat. Brush both sides of the salmon with 2 tablespoons of maple-bourbon glaze and turn the fillet over. Broil for an additional 5 minutes, or until the salmon flakes easily when tested with a fork.

    Mix chopped pecans into the remaining glaze and cook on high heat for about 5 minutes or until the consistency is that of syrup. Serve the salmon fillets with pecan syrup.

    Nutrition information per serving: 386 calories; 20 g fat (4 g saturated fat); 62 mg cholesterol; 215 mg sodium; 21 g carbohydrate; 1 g fiber; 18 g sugar; 24 g protein.



    2. Coconut Shrimp with Mango Dipping Sauce

    This tropical shrimp recipe will transport you to the islands even if you’re miles from any beach!

    Start to finish: 30 minutes (20 minutes active)
    Servings: 4

    1 lime
    2 mangoes, peeled and chopped
    1/4 cup honey
    1/8 teaspoon cayenne pepper
    Fresh cilantro, snipped
    12 ounces fresh or thawed large shrimp, peeled and deveined
    Salt
    1 cup unsweetened flaked coconut
    Lime wedges (optional)

    Preheat oven to 425 F. Line a baking sheet with foil and lightly coat with nonstick cooking spray. Finely grate 1 teaspoon peel from lime and set aside. In a blender, add juice of the lime, 1 cup of chopped mangoes, honey and cayenne pepper; blend until the mixture is smooth. Remove 1/4 cup of the mango mixture and place in a shallow dish. Transfer the remaining mixture to a bowl and top with lime peel and snipped fresh cilantro. Set aside for a dipping sauce.

    Put flaked coconut in a shallow dish. Rinse shrimp, pat dry and sprinkle with salt. Dip each shrimp in the reserved 1/4 cup mango mixture, then coat with coconut. Place shrimp on prepared baking sheet.

    Bake for 8 to 10 minutes or until shrimp are cooked through and the coconut is golden brown in color. Serve with dipping sauce, remaining chopped mangoes, cilantro and lime wedges.

    Nutrition information per serving: 414 calories; 20 g fat (17 g saturated fat); 129 mg cholesterol; 285 mg sodium; 44 g carbohydrate; 7 g fiber; 35 g sugar; 20 g protein.



    3. Easy Lobster Risotto

    Don’t let this shellfish intimidate you. This simple recipe has just five ingredients and will dazzle the taste buds of any seafood lover!

    Start to finish: 1 hour, 3 minutes
    Servings: 4

    4 cups fat-free, low-sodium chicken broth
    Three 5-ounce American lobster tails
    3 tablespoons butter, divided
    1 cup uncooked Arborio rice (or other medium-grain rice)
    3/4 cup frozen green peas, thawed

    In a saucepan, bring chicken broth and 1 1/2 cups water to a boil. Add lobster tails, cover and cook for 4 minutes. Take out the lobster and cool for 5 minutes. Remove meat from the cooked tails and chop. Place lobster shells in a large zip-top plastic bag and crush them coarsely using a mallet. Return crushed shells to the broth and reduce heat to medium-low; cover and cook for 20 minutes.

    Strain liquid over a bowl and discard solids. Return broth to the saucepan and keep on low heat, reserving 2 tablespoons of the broth mixture for later use. Meanwhile, melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice and cook 2 minutes, stirring constantly.

    Mix in 1 cup of the broth mixture. Cook for 5 minutes or until the liquid is mostly absorbed, being sure to stir constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly. Be sure each portion of liquid is absorbed before you add the next. This process should take about 22 minutes in total.

    Remove cooked rice from heat and stir in the lobster meat, reserved 2 tablespoons broth, 2 tablespoons butter and green peas. Once all ingredients are mixed, the dish is ready to serve.

    Nutrition information per serving: 374 calories; 11 g fat (6 g saturated fat); 80 mg cholesterol; 620 mg sodium; 44 g carbohydrate; 4 g fiber; 25 g protein.



    4. Mussels in Tomato-Wine Broth

    Start to finish: 25 minutes
    Servings: 2

    This elegant recipe is best enjoyed paired with Italian bread and chilled white wine on a summer’s evening!

    2 teaspoons olive oil
    2 teaspoons minced garlic
    1/4 cup dry white wine
    1 teaspoon fresh lemon juice
    1/4 teaspoon crushed red pepper
    14.5-ounce can stewed tomatoes (no salt-added), undrained and chopped
    8-ounce bottle clam juice
    2 pounds small mussels, scrubbed and debearded
    2 tablespoons chopped fresh parsley

    Heat olive oil in a Dutch oven over medium-high heat. Add chopped garlic and sauté for 1 minute. Add wine, lemon juice, red pepper, tomatoes and clam juice. Once the mixture has come to a boil, add the mussels and cover. Reduce the heat and simmer for 5 minutes or until the shells open. Remove the Dutch oven from the heat and discard any shells that have not opened. Stir in fresh parsley and serve with Italian bread.

    Nutrition information per serving: 295 calories; 9 g fat (1 g saturated fat); 57 mg cholesterol; 823 mg sodium; 21 g carbohydrate; 4 g fiber; 25 g protein.



    5. Blackened Tilapia Baja Tacos

    Follow this recipe for the best fish tacos in town! Topped with avocado, cilantro and a creamy onion-jalapeño sauce, these babies are sure to be a crowd-pleaser.

    Start to finish: 20 minutes
    Servings: 4 (2 tacos each)

    1/4 cup reduced-fat sour cream
    2 tablespoons chopped fresh cilantro
    2 tablespoons fresh lime juice
    1 jalapeño pepper, seeded and chopped
    1 cup thinly sliced white onion
    1 1/2 teaspoons paprika
    1 1/2 teaspoons brown sugar
    1 teaspoon dried oregano
    3/4 teaspoon garlic powder
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon ground red pepper
    Four 6-ounce tilapia fillets
    1 tablespoon canola oil
    Eight 6-inch corn tortillas
    1/2 ripe avocado, peeled and thinly sliced
    4 lime wedges

    In a food processor, combine sour cream, cilantro, lime juice and jalapeno; blend until smooth. Add thinly sliced onion to this sauce in a small bowl and set aside.

    Mix paprika, brown sugar, oregano, garlic powder, salt, cumin and red pepper; sprinkle evenly over fish.

    Heat oil in a large cast-iron skillet over medium-high heat. Place the seasoned fish in the pan and cook 3 minutes on each side or until desired degree of doneness.

    Heat the tortillas according to directions on the package. Divide fish, onion sauce and avocado evenly among the tortillas and serve with lime wedges.

    Nutrition information per serving: 362 calories; 14 g fat (3 g saturated fat); 79 mg cholesterol; 388 mg sodium; 27 g carbohydrate; 5 g fiber; 37 g protein.



    If you’ve got a seafood craving but aren’t in the mood to cook, we have the perfect solution. Head over to Isle of Capri® Lula where you’ll be able to enjoy a summer of seafood without stepping foot in the kitchen. Throughout the month of July, find unbeatable seafood specials as part of Isle of Capri Lula’s Seafood Takeover!

    Choose from delicious options at all of Isle of Capri Lula’s three restaurants. The Buffet® features imaginative beer-inspired specials like Bud Light Lime shrimp fajitas, Hoegaarden steamed mussels and Stella braised salmon with a thyme-scented cream sauce. Head to Otis and Henry’s Bar and Grill for Tapas Thursdays, special 3 course meals and add-on seafood favorites. For a seafood dinner on a budget, look no further than O&H Express® where the Catfish Basket is only $10.99*!

    In addition to all the tasty seafood options you could want, Isle of Capri Lula is kicking off Seafood Takeover with the Pick a Paddle Promotion! Get one free entry daily and receive an additional entry with every 150 points earned through the entire month of July. Activate your entries within 30 minutes of each drawing. On Fridays and Saturdays in July, guests whose names are drawn will have a chance to "Pick a Paddle" to win FanPlay®. Drawings will be held every Friday and Saturday at 7 p.m., 9 p.m. and 11 p.m. at the Coral Reef stage.

    Be sure to stop in to Isle of Capri Lula for a night of gaming, tasty seafood and a chance to win!

    *Tax and gratuity not included

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