Seafood

How to make pan fried corvina fish recipe

September 8, 2021

Home » Seafood

Pan fried corvina is a fast and delicious weeknight dinner. Topped with a crispy, golden crust, the delicate fish cooks up juicy and flaky. No more disappointing fish dinners – this corvina filet delivers the crunch you crave.

Pan fried corvina on white platter with glasses of wine in the background.

Like my baked corvina recipe, this quick and easy recipe is perfect for weeknight dinners. I love fried fish, but I do not love deep-frying. This version gives me the crunchy texture that I want without having to plunge the corvina into a vat of oil.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

How to make pan fried corvina

The first step is to set up your breading station. We will use a SBP (standard breading procedure) for the fish – flour, egg and breadcrumb.

I’m using panko breadcrumbs because they give me the best crunch factor. The finer, seasoned breadcrumb we are all familiar with don’t quite deliver the same super crispy coating.

Standard breading procedure of flour, egg and breadcrumb in separate bowls.

Once you have your breading ingredients ready, it’s a matter of dipping them into the flour, egg, then breadcrumb and letting them sit while the pan heats up on the stove.

Add enough oil to come up about an 1/8th of an inch up the side of the pan. We don’t need much oil, just enough to crisp up the panko coating before the fish goes into the oven.

Panko crusted corvina on a bed on chives with wine bottle and glasses in background.

Because we are only frying the coated side of the fish, we’ll transfer the fillets to a sheet pan and let the corvina finish cooking in the oven.

Ingredients

To make this pan-fried corvina recipe, we’ll need ingredients for the standard breading procedure (shown above) and some fish.

I like to add herbs to my panko for extra flavor. You can use dried or fresh, whatever you have. If you’re using fresh, stick with heartier herbs like parsley. Delicate herbs like dill will burn. The dried version of those is best to use here.

Always season your flour with salt and pepper, it gives the pan fried corvina flavor. A bit of lemon zest on top of the fish is nice, for an extra layer of flavor.

Fried corvina fish recipe

I recommend using a cast iron pan to cook the corvina fillets. It heats evenly and in my experience, fish doesn’t stick to the pan. We don’t want to lose that crispy, golden crust after we’ve put the effort into creating a perfect one, do we?

Flipping pan fried corvina fish in cast iron pan.

As soon as the breaded side of the corvina is fried to a golden brown, remove it from the pan. Flip it over and place it on a parchment-lined sheet pan, then slide it onto the oven.

If you prefer to finish cooking the fish in the pan, I’d suggest wiping the pan out to remove some of the oil before returning the fish to the pan to cook through.

FAQ

How long to bake fish in the oven?

When we brown the panko crust on the fish, it gets a head start in the cooking process. The fish will bake in the oven for about 6 – 8 minutes, depending on the thickness of your fillets.

How to eliminate fish smell in the house?

Believe it or not, quite a few of my readers have asked this question. You can try this odor removing gel in the kitchen to pull the fish smell out of the air.

What is the best pan for frying fish?

I highly recommend a cast iron pan.

What can I serve with fried corvina?

I like to serve these garlic fingerling potatoes with this corvina, because the oven is already on, so I might as well use it. A big green salad, like this nectarine spinach salad with blue cheese is always a crowd-pleaser and maybe a simple dessert, like no bake lemon cheesecake parfaits.

Breaded corvina filets on platter with homemade tartar sauce in a small bowl on the side.

Corvina recipes

Besides pan fried, there are quite a few ways to cook corvina. This Atlantic fish is low in mercury and it is on the “good list“. If you are trying to eat more fish, this is a great option.

Corvina with Citrus Salsa – This is a fantastic corvina dish. It is beautiful and delicious. It might seem like an odd combination, but trust me, it works.
Corvina with Coconut Curry Sauce – Full of flavor and ready in 20 minutes. Served with sliced potatoes and a scrumptious sauce, this is a great dinner recipe.
Corvina tacos – Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.
Simple grilled corvina – Super simple grilled fish.
Pan seared corvina with Portuguese sausage – Saffron potatoes and Portuguese linguiça round out this one pan meal.

Pan fried corvina on bed on chives on a white platter. Wine glasses and bottle in the background.

Helpful tools and equipment

Fish spatula – Used for more than just fish, this thin, flexible spatula is the best tool you can have for turning over fish fillets without breaking them.
Quarter sheet pans – Normally, I use half sheet pans, but sometimes a smaller pan will do.

Please share

If you love this pan fried corvina recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

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Yield: 4 servings

Pan fried corvina fish

Crispy pan fried corvina is a delicious weeknight dinner.

Ingredients

4 thick filets of corvina, 6 ounces each
1/2 cup all purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
1 egg, beaten
1 1/4 cups panko breadcrumbs
Canola oil
Chopped herbs, optional
Lemon wedges, tartar sauce or remoulade sauce (see note below) for serving

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Pat fish dry, then season with half of the salt and pepper.
In a small, shallow bowl, mix flour with remaining half of the salt and pepper. Set aside.
Place beaten egg in a separate small bowl. Set aside.
Add panko breadcrumbs to a third small bowl, along with herbs, if using, then set aside.
Dip filets into flour, shake off excess, then dip into egg and lastly into panko. Place fish, breaded side up, on a clean plate.
Heat a cast iron pan over medium high heat. Add enough oil to cover the bottom and come about 1/8" up the side of the pan.
Carefully place fish, breaded side down, into pan and cook until deep golden brown, about 5 minutes. Then flip fish over and place on sheet pan.
Bake for an additional 6 - 8 minutes, depending on the thickness of your filets. Fish should easily flake apart with a fork when cooked through.

Notes

Serve with remoulade sauce (used in my langostino po' boy recipe) for a delicious alternative to tartar sauce.

*The calorie count on this recipe is off by a bit because it is calculating all of the oil, most of which will be left behind in the pan.

Warm langostino lobster roll recipe

August 9, 2021

Home » Seafood

For a twist on tradition, try this warm, buttered langostino lobster roll recipe. Simply sauté langostino tails in a bit of butter and capers, then spoon into buttered and toasted rolls for a delicious and easy summer treat. If you’re a langostino lover or you just want to try something new for dinner, you can find all of my langostino recipes here. We love them and hope you will too!

For langostino salad in a bun, try my cold langostino lobster roll recipe. It’s perfect for summer BBQ’s or taking to the beach.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Langostino lobster roll recipe

Warm, buttery lobster rolls made with delicate langostino tails. It just doesn’t get any better.

Lobster rolls are one of life’s greatest pleasures, if you’re a seafood lover. I absolutely adore them, but I don’t make them very often. Partially because I don’t feel like cooking lobsters and also because it can be a bit of a hassle, not to mention the cost.

Drizzling butter on warm langostino lobster rolls. — *Warm, buttered langostino lobster rolls*

We love langostinos around here. I have a few pounds in the freezer just waiting to become something magical. Once I started thinking about using them in recipes that called for lobster, like this langostino chowder recipe, the possibilities opened up.

What immediately came to mind was my beloved lobster roll. Swapping out lobster for langostino tails made this roll undeniably simple and oh so good.

Recipes with langostinos

The very first recipe that showed up here was one I made on a whim. It was unbelievably tasty and a few friends have since been converted to the langostino lovers club after making it themselves.

After a trip to New Orleans and wanting to celebrate Mardi Gras, I made a dish that replaces crawfish with langostino tails. I love étouffée and don’t want to wait for the 4 weeks a year when I can get my hands on crawfish. So, I made my own version and I must say, it’s pretty good.

How do I cook langostinos?

Are you ready for the best part, friends? You don’t cook them. Langostinos are most often sold cooked and frozen, so all you have to do is thaw them and sauté for a few minutes to make these rolls.

It couldn’t be any easier unless someone just handed it to you. Speaking of easy, this garlic butter langostino recipe is ready in 15 minutes flat and it is so dang delicious.

Overhead shot of langistino lobster rolls with lemon wedges and melted butter.

I will give you one piece of advice on preparing langostinos – because they are frozen, they need to drain. I place them in a colander inside of a large bowl with a piece of plastic wrap over the top, put them in the fridge overnight to thaw and drain.

If I don’t remember to do this the day before and let’s be honest, that happens a lot, you can put the package in a bowl with cold, running water to quickly thaw them.

What if I can’t find those New England Style rolls?

No worries, friends, neither could I. Maybe it is because I live nowhere near the northeast, or maybe it was because I was meant to have a hotdog bun hack for you. Either way, here we go.

Using a sharp, serrated knife, cut 1/4″ from each side (lengthwise) of any top-split hot dog bun. Now we are ready to butter and toast the rolls!

More summer recipes we’re enjoying right now: No Bake Blueberry Cheesecake Bars / Strawberry Arnold Palmers / Instant pot peach jam

Easy langostino roll

By swapping out the traditional lobster for langostino in these rolls, this becomes an easy weeknight dinner or an easy entertaining meal. It is done in no time at all and the only clean up is a cutting board, a knife and one pan. That’s a huge win in my book.

I love having friends over for dinner, but I hate having an hour of clean up afterwards. This meal is fancy enough to serve to guests that you want to impress, but it’s also the kind of thing that I would eat in a deck chair outside with a cold beer.

Langostino lobster roll recipe on parchment paper with capers.

Think of these like a little black dress. It can be totally casual or it can get really dressed up. It works either way.

This langostino recipe doesn’t require any fancy tools or special equipment, but a kitchen scale is helpful.

More delicious langostino recipes:

Looking for more ways to use this delicate seafood? These are a handful of our favorites!

What can I serve with langostino rolls?

• Mediterranean Orzo Salad is light and full of flavor. It is my beach picnic go to!

• Summer Grain Salad – Colorful and delicious, plus it’s packed with fresh veggies.

• No bake lemon cheesecake parfaits are a perfect dessert to go with this langostino recipe.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4

Langostino Recipe Warm Lobster Rolls

Warm, buttery langostino tails in a toasted bun make a delicious twist on a traditional lobster roll.

Thawing time 8 hours

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 8 hours 20 minutes

Ingredients

12 ounces langostino tails
1/2 tsp salt
6 tbsp. unsalted butter, softened
4 hot dog buns * see not for top-split
1 tbsp. fresh chives, finely diced
1 tsp lemon juice
1 tsp capers, drained
lemon wedges, for serving

Instructions

Thaw langostino tails in the refrigerator overnight, or thaw under cold, running water. Then drain well and pat dry.
Heat a large skillet over medium high heat.
Using 2 tbsp. softened butter, butter each side of the rolls. Toast in pan until brown on each side, about 3 - 4 minutes.
Set rolls aside to cool slightly.
In the same pan, melt 2 tbsp. butter. Add lemon juice and capers. Sauté for 2 or 3 minutes until capers begin to sizzle.
Add langostinos and cook until warmed through. Toss to combine and coat the langostinos in butter.
Melt remaining 2 tbsp. butter for 15 - 20 seconds in the microwave. Set aside.
Spoon langostino mixture evenly into rolls and drizzle with remaining melted butter.

Notes

To make top-split hot dog buns into New England-style rolls: Use a sharp, serrated knife to cut 1/4″ from each side (lengthwise) of any top-split hot dog bun. Now you are ready to butter & toast the buns.

Toasting the rolls is exactly like making a grilled cheese sandwich in a pan. You are looking for the same golden brown.

Corvina tacos with mango slaw

August 5, 2021

Home » Seafood

Switch up your weeknight dinner routine with these delicious corvina tacos. Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.

Corvina tacos with mango slaw on blue plate with limes and beer in background.

These easy fish tacos are quick, easy and healthy. The delicate, buttery and mild corvina fish is the star here and the fresh, sweet and spicy slaw is a perfect match.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Corvina fish tacos

We’re no strangers to taco night, and I’m guessing you aren’t either. But, we sometimes tend to get in a rut making the same tacos over and over.

Corvina tacos on blue plates with cilantro and lime.

Corvina is one of our favorites and because of it’s meaty, yet flaky texture, it makes an excellent choice for tacos. Any mild white fish will do if you aren’t able to find corvina at your market.

In addition to slaw, add a few slices of pickled radishes. They are one of my favorite toppings for tacos!

How to cook corvina fish

You have a few options when cooking the corvina. Bake it in the oven, like I did, or make grilled corvina for your tacos. You can also do a pan-seared corvina fish on the stove-top.

We’re in the middle of rainy season here, so cooking indoors was my best option. This also allows for making fish tacos whenever you want them, not just during the grilling months.

Side of corvina fish ready to cut into portions.

A side of corvina will be thick on one end and much thinner on the tail end. I cut the fish right where it starts to get really thin.

You can bake the thin end piece with the rest of the fish, but remember to remove it from the oven at the halfway mark on the timer. It will overcook if you leave it in for the entire 14 minutes.

Or, you can do as I do, and cook it separately and feed it to your pet – just check for bones.

Portions of corvina for tacos with spices on baking sheet.

For oven-baked corvina tacos, I cut the fish into portions and placed them on a parchment-lined baking sheet.

Combine the spices and oil to make a paste and spread it on the corvina filets. Then, bake it in a hot oven for about 14 minutes and you’re done.

One of the advantages to cooking the corvina in the oven is that you don’t have to watch it. It is hands off time – which allows you to make the slaw while the fish is cooking.

Corvina fish tacos with mango slaw on blue plates with limes and cilantro. Glasses of beer in the background.

To grill the fish, place in a grill basket or on a piece of aluminum foil and cook for 8 – 10 minutes. If you prefer to cook your fish on the stovetop, cook for 4 – 5 minutes per side over medium to medium-high heat.

Mango slaw for corvina tacos

This slaw is sweet, spicy and crunchy – all the things I want in a slaw for tacos. The corvina is delicate and buttery, so the slaw offers a perfect counterpoint the fish.

These are the basics – mango, bell pepper, cabbage, cilantro and lime.

Here are a few add-ins that would be delicious in this slaw: red onion, scallions, red chili pepper or jalapeño pepper, carrots, a mix of purple cabbage with green cabbage.

Ingredients for mango slaw on sheet pan.

Wrap these things up in a warm, slightly charred corn tortilla and that, my friends, is one hell of a delicious taco.

When choosing a mango for your slaw, look for ripe, but firm fruit. It should have a reddish yellow skin and be fragrant. An unripened mango will be green all over and hard. It won’t have much flavor to it and that’s not at all what we’re looking for.

Mango slaw in round, white bowl with beer in the background.

Taco recipes

Fellow taco lovers might want to check out these recipes too!

Fish tacos on blue plates. Limes and pickled radishes on the side with beer in background.

These healthy, delicious fish tacos were a big hit at our house. I hope they are at your house too.

Please share

If you love this corvina recipe, please give it 5 stars!

Image for Pinterest of corvina fish tacos

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Corvina tacos with mango slaw

Warm corn tortillas filled with flaky fish and a crunchy mango slaw make these corvina tacos a dinnertime hit.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the corvina fish

1 1/2 lbs. corvina fish, cut into 4 ounce pieces
2 tbsp. canola or light olive oil
1 1/2 tsp. granulated garlic
1 tsp. granulated onion
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. ancho chili powder

For the mango slaw

3 cups green cabbage, finely shredded (or an 8 oz. bag of coleslaw mix)
2 medium mangoes, peeled, seeded and cut into long matchsticks (long, thin pieces)
1/2 red bell pepper, sliced into long thin strips
1/2 cup chopped cilantro
3 tbsp. fresh lime juice (1-2 limes)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 jalapeño pepper, diced very small, optional

Tortilla

8 corn tortillas for single layer or 16, if you like to double them

Instructions

Preheat oven to 375°F / 190°C / Gas mark 5.
In a small bowl, mix the oil and spices for the corvina fish together and set aside.
Place the portions of corvina on a parchment paper-lined baking sheet, then spread the spice paste on top of the fish.
Bake for 14 minutes.
While fish is in the oven, combine all of the ingredients for the mango slaw in a medium bowl. Toss to combine and set aside until fish is done.
Heat corn tortillas in a hot, dry pan (or on the grill), then wrap in a clean dish towel to keep them warm.
Remove corvina from oven and let cool slightly. Break fish apart into large pieces and place inside of warm tortilla.
Top with a generous amount of mango slaw and serve.

Notes

In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.

Simple grilled corvina recipe

July 15, 2021

Home » Seafood

This simple grilled corvina recipe is perfect for summer. Seasoned fillets of buttery corvina are grilled to perfection in this quick and easy warm weather meal. Grilling fish can be tricky, but with these helpful tips and this super simple recipe, you’ll be on your way to a delicious and healthy dinner in no time.

If you love this baked corvina recipe, try it on the grill.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Honey Chipotle Salmon Sheet Pan Recipe

March 11, 2021

Honey Chipotle Salmon, ready in under 30 minutes! A little sweet, a little spicy and a LOT delicious! This sheet pan dinner is great for weeknights. One pan means quick and easy clean up. Bake as many pieces as needed, this recipe is easy to scale up or down to fit your family’s needs.

Weeknight recipes need to be quick, easy and fairly light on effort. This sheet pan salmon checks all of those boxes and is also a great meal for meal prepping.

I actually prefer cold salmon over warm, so I make a few extra pieces for tossing in salads during the week.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Pan seared corvina with Portuguese sausage

February 17, 2021

Pan seared corvina is a one pan meal that has quickly become a new favorite. This easy corvina recipe is perfect for weeknight cooking. Saffron potatoes and Portuguese linguiça round out this dish for a complete meal. Serve with crusty bread for getting every last bit of sauce on your plate.

pan seared corvina with saffron potatoes and onions

One pan meals, like this creamy chicken pasta, are a lifesaver during the week. A handful of ingredients and one pan deliver a hearty meal with very little effort.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

How to make langostino risotto

February 4, 2021

Langostino risotto is a delicious special occasion dinner. Whether it is an anniversary, Valentine’s Day or a birthday, langostino recipes like this are a perfect choice for celebrating at home.

langostino risotto is gray bowl with herbs and gold spoon

From langostino artichoke dip, to warm, buttery langostino lobster rolls, there is no shortage of recipes here for this delicate seafood.

It can take something simple and elevate it, like langostino mac and cheese.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Langostino risotto

Risotto is a great meal to serve for special occasions. It feels fancy, even though it really isn’t. When you get down to it, it’s just cheesy rice with some delicious mix-ins, like butternut squash risotto.

langostino lobster risotto in gray bowl with rose gold spoon

A few years back, I made langostino étouffé for a Mardi Gras celebration. While eating the langostinos with the rice, it occured to me that these two things pair quite nicely together.

Being a big fan of risotto, it was an obvious jump to this recipe.

Ingredients

As you can see below, most of the ingredients are fairly common. There isn’t anything unusual or hard to find, which makes this recipe perfect for a celebratory dinner anytime.

Stock – seafood stock, or even chicken stock, is used here. Homemade or store-bought, use whatever you have.
Wine – a dry white wine that you would drink, like a sauvignon blanc.
Salt and pepper
Herbs – optional, but nice for garnish.
Rice – arborio or carnaroli.
Butter – use unsalted butter so you can control the salt in the dish.
Shallots – can substitute onion if you can’t find shallot.
Olive oil – choose something buttery and full of flavor.
Cheese – freshly grated parm is best.
Langostino – sold cooked and frozen, you’ll need to thaw them before using.

Before starting your langostino risotto, have everything measured and minced, ready to go. It makes the process much smoother when cooking.

Where can I find langostino tails?

I find frozen langostino tails at Trader Joe’s or Costco. If you don’t have either of those near you, ask your local fishmonger.

Sometimes, a good seafood market can order them for you, if you ask nicely.

Just look at that creamy rice. This langostino risotto will be your new favorite special occasion meal.

It also makes a great dinner on cold nights when you want something cozy and comforting.

Risotto procedure

First, heat the stock or broth in a small pot on the stove and keep it warm.

Next, melt the butter and oil together in a wide, shallow pan. Add shallots and sauté, then add rice.

Add wine and cook until it is almost absored, then add your first ladle of warm stock to the pan.

Cook, stirring frequently, until most of the stock is absorbed before adding more.

Look at the photo on the right. The grains of rice have swelled significantly and have absorbed quite a bit of stock. The rice is creamy and tender when it is done.

Finally, we’ll finish off the risotto with grated Parmesan and fold in the langostino tails.

risotto with langostino lobster in shallow, gray bowl

Making risotto isn’t difficult at all. It’s just a matter of slowly stirring the rice and allowing it time to absorb the stock. It’s the perfect meal for a quiet Valentine’s Day at home or for celebrating a birthday or an anniversary.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

How to make langostino risotto

Langostino risotto is perfect for celebrating a special occasion or when you need a cozy meal on a cold night.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

6 cups seafood, chicken or vegetable stock/broth
4 tbsp. butter
2 tbsp. olive oil
2 large shallots, minced
1 ½ cups arborio or carnaroli rice (10 oz)
½ cup dry white wine, such as Sauvignon Blanc
1 cup grated Parmesan
2 tsp. kosher salt (or to taste)
1 tsp. black pepper
8 oz. langostinos
2 tbsp. minced herbs for garnish, optional (chives, parsley, marjoram)

Instructions

In a medium pot, heat the stock over medium low heat, then reduce heat to low and keep warm. (It needs to stay warm as we add it to the rice)
In a large, wide pan, melt butter and oil together over medium-high heat. Add the shallots and sauté until translucent, about 5 - 6 minutes.
Add a large pinch of salt and a pinch of pepper, then add rice and stir constantly for a few minutes, allowing oil/butter to coat the grains of rice.
Add the wine and cook for 2 – 3 minutes, stirring frequently.
Next, add a cup of stock to the rice and simmer until broth is almost absorbed. Add more stock, a cup (or ladle) at a time, allowing it to be absorbed before adding more. Add another pinch of salt and pepper. Stir frequently.
Cook until rice is creamy and tender, but still has a little texture, about 25 – 30 minutes.
Remove from heat and fold in cheese and langostinos, reserving a few for garnish on top. Sprinkle with fresh herbs, if desired and adjust salt and pepper, if needed.

Grilled Shrimp Skewers with Lemon and Herbs

July 24, 2020

Grilled shrimp skewers are the perfect summer dinner. They are quick, easy, and always a crowd-pleaser. Serve with mango lime quinoa for a light and delicious meal.

I love dinners like this. It is a no-fuss meal that is full of flavor and ready in just over 30 minutes. Most of that time is hands-off, while the shrimp is marinating, making this a perfect lazy supper.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Langostino Étouffée New Orleans Recipe

February 18, 2020

Étouffée of any variety is a given this time of year. This langostino étouffée is a twist on the traditional crawfish. Langostino are super sweet and buttery and they go so well with the flavors in this dish. Langostino recipes are a favorite around here and this étouffée is no exception.

Langostino Étouffée

Whether you choose shrimp, crawfish, langostino; you can’t go wrong with this New Orleans classic. There are endless variations of this dish. Like this langostino chowder recipe, it is a twist on a recipe everyone knows and loves.

If you’ve been intimidated in the past to make this, let me assure you, it is much less daunting than you might think. It is absolutely full of flavor and with “Fat Tuesday” right around the corner, there’s no time like the present!

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Thai Curry Shrimp with Coconut Milk

January 16, 2020

Thai Curry Shrimp with Coconut and Sweet Potato Noodles is a dish that is packed with flavor. It’s quick, easy and done in about 30 minutes, which means it is perfect for busy weeknights. Getting dinner on the table in less than a half hour has never been so delicious.

Thai Red Curry Shrimp with Sweet Potato Noodles | Pook's Pantry

Thai Coconut Curry Shrimp

The sweet potato noodles cook while you whisk a few ingredients together. Everything goes in the same pan, so there is minimal cleanup. This Thai Red Curry Shrimp with Coconut Milk is an impressive one pot meal that is perfect for a weeknight meal.

…

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How to make pan fried corvina

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Fried corvina fish recipe

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Langostino lobster roll recipe

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Easy langostino roll

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Langostino risotto

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