***Disclosure: I received complimentary product to facilitate my review. No other compensation was provided, and all opinions are 100% honest and have not been influenced in any way.***
Now it seems that finding a good seafood meal can be hit or miss. Sometimes the food is amazing, and sometimes... well....Not so much. There have been many times we've been to a restaurant and the seafood ended up severely overcooked and/or improperly seasoned. Or, in the worst cases, the quality of the seafood being served leaves a lot to be desired. Seafood is something you want to be as fresh as humanly possible. When it's not at the height of freshness, you can definitely tell.
Luckily, we don't have to rely on restaurants alone for some truly amazing seafood. I can create out very own restaurant quality seafood meals thanks to the folks at Anderson Seafoods. Anderson Seafoods has been in the business of providing top quality seafoods to consumers longer than I have been alive! Since 1979, this California based, family owned company has been a leader in their field by providing premium seafood products and superior service to their valued customers in the most sustainable and innovative ways.
Anderson Seafoods sources from suppliers who have this same vision and encourage those who do not, to have a better vision and become more sustainable. Anderson Seafoods is serious about its eco-impact. They do not do business with suppliers that overfish, deplete fish stocks or destroy their habitat.
They have even partnered with the Aquarium of the Pacific in the SEAFOOD FOR THE FUTURE program, which will help support sustainable fishing practices by educating suppliers, and will also ensure healthier oceans for generations to come. As an eco-conscious consumer, this is something I can feel good about supporting!
Recently, we received a nice assortment of premium quality seafood from Anderson Seafoods to check out for ourselves. We received assorted fish, shrimp, and even Alaskan King Crab. As always, our shipment arrived with lightning speed and was incredibly fresh.
The first dish I decided to make was my husband's favorite: Gumbo. I used Wild Mexican Shrimp, some chicken, and some spicy sausage in this dish. It turned out to be absolutely amazing, and my husband literally licked his bowl clean.
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked Andouille sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
8 cloves garlic minced
2 teaspoons Cajun Seasoning (I like Emeril's Essence)
1/4 cup Louisiana Crystal Sauce (Optional. Adds a bit of heat.)
1 bell pepper, any color, seeded and chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
1/2 pound small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, and bell pepper and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and hot sauce. Cover and simmer for 1 hour. Just before serving add the shrimp and chopped parsley. Serve over rice, if desired.
1/2 cup all-purpose flour
1 teaspoon lemon pepper, or to taste
Coarse sea salt to taste
1 pound trout fillets (Skin on. It comes right off once cooked.)
2 tablespoons Olive Oil, or as needed
1 clove fresh garlic, minced
1 cup dry white wine (DO NOT use cooking wine!)
1 1/2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 tablespoons capers, drained
4 tablespoons butter
1 tablespoon chopped fresh parsley
Preheat oven to 200 degrees F. Place a serving platter into oven to warm.
Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and using a whisk, dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.
This is amazing served with steamed broccoli, or even over a nice buttered pasta!
These are just a couple of the phenomenal, restaurant quality dishes you can make with the fresh seafood from Anderson Seafoods. Like I said, when it comes to seafood, quality is everything. This seafood is shipped overnight, and arrives at your doorstep at the pique of freshness. I would tell you to compare it to the seafood at your local grocery store, but that just wouldn't be fair...Anderson Seafoods blows store-bought fish out of the water, no pun intended!
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