Surf And Turf Gulf Coast Style Recipes

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SURF AND TURF - GULF COAST STYLE



Surf and Turf - Gulf Coast Style image

This is by far the best way to grill fish for a most remarkable and satisfying taste. Using a square closeable fish basket, place fish filets between layers of bacon and Vidalia onions and grill until done. Trust me, you can not make enough once your friends taste it....

Provided by Curt Pond

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

1 pound sliced bacon
1 large Vidalia, or other sweet onion sliced into rings
4 (4 ounce) fillets red snapper, bones removed
1 dash soy sauce, or to taste

Steps:

  • Preheat an outdoor grill to medium-high heat.
  • Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
  • Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 4.3 g, Cholesterol 119.2 mg, Fat 52.7 g, Fiber 0.6 g, Protein 36.9 g, SaturatedFat 17.4 g, Sodium 1033.8 mg, Sugar 1.6 g

SURF AND TURF FOR TWO



Surf and Turf for Two image

Provided by Food Network Kitchen

Time 50m

Yield 2 servings

Number Of Ingredients 14

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 jumbo shrimp, peeled and deveined (tails intact)
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
Freshly ground pepper
6 slices pancetta (about 2 ounces)
1 10-ounce piece beef tenderloin, trimmed
Sea salt
8 asparagus spears
1 tablespoon unsalted butter

Steps:

  • Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
  • Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
  • Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

"HIS AND HERS" SURF AND TURF



Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

4 cups chicken stock
2 tablespoons extra-virgin olive oil, divided
4 (4-ounce) filet mignon
Sea salt, preferably gray salt and freshly ground black pepper
8 large (10/20 count) shrimp, shell on, deveined
1 tablespoon minced shallots
1 cup red wine
1 teaspoon freshly chopped thyme leaves
1 tablespoon butter
1 cup white wine
3 tablespoons butter
2 teaspoons minced chives

Steps:

  • Preheat oven to 425 degrees F.
  • In a saucepan, over medium heat, simmer 4 cups of chicken stock until reduced by half.
  • In a large saute pan, heat 1 tablespoon of the olive oil over high heat until hot but not smoking.
  • Season the filets mignons with salt and pepper and add to the hot pan. Sear on both sides until browned nicely, about 2 to 3 minutes on each side, and transfer to oven for about 3 to 4 minutes for rare, 5 to 6 minutes for medium. Remove from oven and let rest.
  • Drain excess oil from the pan and return to medium heat; add the shallots and saute briefly; add the red wine and thyme and simmer for 1 minute. Add the chicken stock and continue simmering to reduce to 1 cup; remove from heat and swirl in butter. Season with salt and pepper, to taste.
  • In another large saute pan over high heat, heat the remaining olive oil until hot but not smoking. Season the shrimp with salt and pepper. Saute the shrimp for about 2 minutes on each side and remove from the pan to a plate.
  • Drain any excess oil from the pan and return to the stove. Deglaze with the white wine and reduce by 1/2. Slowly add butter, stirring to emulsify; finish with the chives. Season with salt and pepper, to taste.
  • To serve. On each plate arrange 1 filet and 2 shrimp, spoon about 1 tablespoon of the red wine sauce on the filet and spoon about 1 tablespoon of the white wine sauce over the shrimp. Serve warm.

SURF & TURF



Surf & Turf image

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2 garlic cloves, minced
2 teaspoons plus 2 tablespoons olive oil, divided
1/4 cup minced fresh parsley
3 tablespoons chopped green onions
2 tablespoons minced fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8 to 10 ounces each)
4 beef tenderloin steaks (4 ounces each)
4 teaspoons coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.

SURF AND TURF, ASIAN STYLE



Surf and Turf, Asian Style image

I made this the other night for dinner and it was a huge hit with my husband so I thought I'd post it. I found this in 'Steak Lover's Cookbook' by William Rice.

Provided by Hey Jude

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 filet mignon, about 4 oz. each (see note at bottom)
2 1/2 tablespoons vegetable oil
1/3 cup minced scallion, plus
1/4 cup minced scallion
1 tablespoon peeled and minced fresh ginger, plus
2 teaspoons peeled and minced fresh ginger
1 tablespoon minced garlic, plus
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons rice wine or 2 tablespoons water
3/4 cup low sodium chicken broth or 3/4 cup low sodium vegetable broth (make sure it's low-sodium!)
1/4 cup oyster sauce
1 tablespoon soy sauce, plus
2 teaspoons soy sauce
1/2 tablespoon sesame oil
6 ounces medium shrimp, peeled and chopped
1 teaspoon szechuan peppercorns, ground

Steps:

  • Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside.
  • Combine the 1/4 cup scallions, 1 tablespoon ginger and 1 tablespoon garlic in a small bowl; in another small bowl, combine the cornstarch and rice wine; in a 2-cup measure, combine the broth, oyster sauce, 1 tablespoon soy sauce and the sesame oil; place all the bowls near the stove.
  • Combine the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoon ginger, 2 teaspoons garlic and 2 teaspoons soy sauce in a small bowl, this is your topping; mix it well and set aside.
  • Broil the steaks until seared and nicely browned on one side, about 4 minutes; turn and broil 3 minutes more; spread the shrimp topping evenly over each filet then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (the steaks will be medium rare); transfer the steaks to a warm platter or 4 warm plates.
  • While the steaks are cooking, heat a wok or skillet and add the remaining 1/2 tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok; stir until the scallions soften, about 30 seconds, then add the liquids in the measuring cup; bring to a boil; stir up the cornstarch mixture and stir it into the wok; when the sauce thickens, about 1 minute, spoon 2 tablespoons of the mixture onto each steak and pass the remainder of the sauce at the table.
  • Note- for my husband and me, I used 2 8-oz filets (because we're pigs) and did not halve the seafood and sauce mixture; the cooking time was roughly doubled and the steaks turned out medium to medium rare.

SURF AND TURF



Surf and Turf image

An easy "make at home" recipe. You can choose your steaks and cook them according to your preference. your taste buds will having you coming back for seconds!

Provided by Pietro

Categories     Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

750 g of peeled green prawns
2 tablespoons butter
500 ml thickened cream
1 tablespoon of crushed garlic
2 tablespoons chicken stock powder
3 tablespoons hot water
chopped fresh parsley
4 beef steaks, of your choice
2 tablespoons cornflour
2 tablespoons cold water
salt and pepper, to taste

Steps:

  • 1. Heat a heavy based pot until hot. Add the butter, garlic and prawns and stir fry until prawns are half cooked, set aside.
  • 2. Mix the stock powder and hot water together until powder is well disolved. Add to cream.
  • 3. Using the same pot, heat the cream mixture until hot. Stir constantly. Do not allow to boil.
  • 4. Add the parsley and prawns. Add salt and pepper, to taste.
  • 5. Mix cornflour and cold water together. Add to pot to thicken.
  • 6. Continue to cook until prawns are cooked through.
  • 7. Serve over cooked steaks with potato chips or wedges and a green salad.

Nutrition Facts : Calories 638, Fat 54.7, SaturatedFat 33.1, Cholesterol 425.2, Sodium 1197.2, Carbohydrate 8.8, Fiber 0.3, Sugar 0.2, Protein 28.6

SURF AND TURF - GULF COAST STYLE



Surf and Turf - Gulf Coast Style image

This is by far the best way to grill fish for a most remarkable and satisfying taste. Using a square closeable fish basket, place fish filets between layers of bacon and Vidalia onions and grill until done. Trust me, you can not make enough once your friends taste it....

Provided by Allrecipes Member

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

1 pound sliced bacon
1 large Vidalia, or other sweet onion sliced into rings
4 (4 ounce) fillets red snapper, bones removed
1 dash soy sauce, or to taste

Steps:

  • Preheat an outdoor grill to medium-high heat.
  • Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
  • Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 4.3 g, Cholesterol 119.2 mg, Fat 52.7 g, Fiber 0.6 g, Protein 36.9 g, SaturatedFat 17.4 g, Sodium 1033.8 mg, Sugar 1.6 g

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