Fish and Seafood Recipes

Lola’s Spices Southwest Cioppino


Lola’s Spices Southwest Cioppino

½ lb drum or firm white fish

 (cut into ½ in. pieces)

½ lb mussels (scrubbed and bearded)

½ lb. scallops (bay)

½ lb  shrimp 16/20 (peeled and deveined)

3 Tb. Lola’s Spices Southwest blend 

1 small onion chopped

½ cup bell pepper chopped

1 celery stalk chopped. 

4 cloves garlic minced

1 can diced tomatoes (28 oz)

2 Tb. Cilantro chopped for garnish

32 oz. seafood stock 

8 oz clam juice

1 Tb. Olive oil. 

1 tsp salt (optional) 

1 tsp fresh cilantro (optional) 

*any mix of seafood or shellfish can be used to 2 lbs.  (lobster, crab, clams and firm white fish) 

Directions: Over medium heat,  add olive oil, onion, bell pepper, celery, and  garlic cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Southwest spice, add seafood stock, clam juice and tomatoes and bring to a boil.  Reduce heat to low and simmer for about 10 to 15 minutes.  Add seafood and cover for 5 minutes, shellfish is ready when all the shells open. Serve with crusty bread garnish with fresh cilantro. 

Shrimp Étouffée


Lola's Spices Shrimp Ettouffee 

2 lb. Shrimp. (peel and deveined- reserve for stock) 

1 Tb. Lola’s Spices Cajun blend 

½ cup onion chopped 

½ cup bell pepper chopped 1 stalk celery chopped. 2 cloves garlic minced 3 Tb. butter 

3 Tb. Flour 

1 can chopped tomatoes (14.5 oz) 

2 Tb. Chopped parsley for garnish 

* 12 oz. seafood stock or make below

*shrimp stock- peel and devein shrimp.

Place shrimp shells in a small sauce pan, cover with 2 inches of water and boil for about 10 mins. Strain and use as a stock.

For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color or caramel, about 15 to 20 mins.  

Directions: Add ¼ cup stock, onion, bell pepper, celery, and cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Cajun spice, remaining shrimp stock or 12 oz. seafood stock, tomatoes and bring to a boil. Reduce heat to low and simmer for about 10 to 15 minutes. The last 5 minutes toss in the shrimp to cook. Serve over rice and garnish with parsley. 

Lola's Spices Fish Tacos


Lola's Spices Fish Tacos

1 lb Fresh Cod, Mahi Mahi, Snapper, Red fish, or similar (cut in to one inch strips)
1 Tbsp. Lola's Spices (Southwest blend)
1 tsp olive oil or other
1 Package shredded cabbage
1 Package corn or flour tortillas

Directions: In a medium pan over medium heat add oil, Lola's Spices and fresh fish strips. Stir occasionally about 3 to 6 minutes fish is fully cooked. Serve on corn or flour tortillas with Lola's Spices Fish sauce, top with shredded cabbage and fresh avocado or guacamole!

Lola's Spices Southwest Sauce

1 tsp. Lola's Spices Southwest Seasoning Blend)
1/4 cup Yogurt (plain, non-flavored)
1/4 cup Sour Cream
1/2 lime or lemon (squeezed) 

Combine all ingredients together and chill in fridge for 20 minutes. 

Lola's Spices Sautéed Shrimp


Lola's Spices Sautéed Shrimp

1 lb. Shrimp (peel and devein *reserve shells for base of broth) 

1 Tbl Lola’s Spices Southwest Blend 

1 large ripe tomato (chopped) 

1 Tbl. fresh Cilantro *optional 

1 Medium onion (finely chopped)

 1 Tbsp. Olive oil or butter 

1 cup water or beer (lager)

1/2 lemon (reserve ½ tsp. zest) 

In a medium pan, add water/beer, olive oil/butter and reserved shrimp shells; allow to simmer for about 3 to 5 minutes.  Strain to remove shells and return broth to pan. Next, add onion, tomatoes and Lola’s Spices Southwest Seasoning Blend and sauté over medium heat until onions are soft about 3 minutes. Next, add shrimp, zest of lemon, cilantro, and squeeze the lemon over the mixture.  Cover with lid, stir occasionally and cook until tails curl and shrimp is fully cooked for an additional 5 minutes. Serve with Lola’s Spices Southwest Rice and your favorite vegetable.    

Lola's Spices Clams


Lola's Spices Clams

1 Dozen Fresh Clams (medium sized, scrubbed and rinsed)
1 tsp Lola's Spices Caribbean Blend
1 Cup White wine
2 Tbsp  Olive oil
1/4 tsp fresh Parsley for garnish

In a medium size pot bring white wine, Lola's Spices to a boil.  Add fresh clams and cover with lid for about 4 to 6 minutes.  Clams are ready when the shells open up. Garnish with fresh parsley and serve with French bread.

*Substitute 1/2 bottle of beer for white wine.
**For a creamier sauce as clams open add 1/4 cup heavy cream and stir.      

Lola's Spices Oven Baked Opah

Lola's Spices Southwest Opah with lentils and grilled carrots

Lola's Spices Baked Fish 

1 Tbl  Lola's Spices (any seasoning blend) 

1 lb fish fish (cut into 4 oz. filets)

1 tsp.  Olive oil 

Preheat oven to 350 F.  Coat cookie sheet with olive oil or other. Place fish on oiled cookie sheet and drizzle olive oil lightly over fish and sprinkle Lola's Spices  on both sides until well coated. Place in  middle shelf in oven for 4 to 6 minutes. Fish will be done when you tamp down with fork and the juices are opaque. 

Serve with your favorite seasonal vegetable and side.  


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