Jacksons Seafood Oscar Recipes
SEAFOOD OSCAR RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.
JACKSON'S SEAFOOD OSCAR
Steps:
- Spray pyrex dish with non-stick substance. Place the artichoke bottom at the bottom of the tube you have fashioned with the fish. Put crab meat on top of the artichoke leaving enough room to stand the prawns on top with tails facing out. Sprinkle the garlic, tarragon and salt on top, pour a little chablis over the arrangement and cover with foil. Bake at 350 degrees for 30 minutes. Uncover, pour bernaise sauce on top of the seafood mound and if desired, brown lightly under a broiler. Serve with wild rice and asparagus.
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- Heat the lump crab in ½ Tablespoon butter on medium-low until cooked/re-warmed, about 5 minutes stirring occasionally. Set pan on burner on warm and cover to keep warm
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