By Staff
PREPARING THE FOOD Red Lobster service manager Mike Burns puts the finishing touches on a plate of snow crab legs. Photo by Penny Randall/The Meridian Star
By Penny Randall / staff writer
June 19, 2002
Red Lobster is preparing for a summer of fresh fish.
The salmon is grilled and served topped with a lemon butter sauce and shrimp. It is placed on a plate with a vegetable and the choice of baked potato, rice or french fries.
The fish menu varies day to day. A variety of preparations, from grilled to broiled to blackened, allow guests to have fish prepared the way they like.
New to the menu this summer is the Sesame Ginger Seared Grouper with Asian vegetables and noodles. The dish features fresh snow peas, broccoli, mushrooms and red bell peppers.
Other highlights of the menu
For many patrons, however, lobster is the reason they eat at Red Lobster. Customers who want to eat lobster can choose theirs from a tank in the restaurant's lobby.
The Meridian restaurant also has a large selection of chicken and pasta dishes on its menu.
Red Lobster operates 700 restaurants in the Untied States and Canada. The Meridian branch was built six years ago.
The national chain is the winner of the 2002 Menu Masters Award from Nation's Restaurant News and the 2001 Menu Strategist of the Year Award from Restaurant Business magazine.
Red Lobster Recipes
Sesame ginger seared grouper
with Asian vegetables and noodles
4, 8- to 10-ounce pieces of fresh grouper fillets, skinless
1/2 cup canola oil
Chef Paul Prudhomme's Blackened Redfish Magic
2 tablespoons green onions, chopped
4, 7-ounce portions cooked Asian soba noodles (linguini can be substituted)
2 ounces red bell pepper, cut into thin strips
Salt and pepper
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces button mushrooms, sliced
24 ounces Sesame Ginger Sauce
(There are many commercial sauces, dressings and marinades with this flavor profile. Pick your favorite.)
Preparation:
Asian vegetables
1. Mix the raw bell peppers and mushrooms with the blanched broccoli and snow peas. Season lightly with salt and pepper.
2. Set aside. These will be sauteed just enough to heat when serving.
Noodles
Heat water in a medium saucepan. This will be used to reheat cooked noodles before serving.
Sesame-ginger sauce
Heat sauce over low heat.
Seared grouper
Lightly brush both sides of the grouper with oil and lightly season with Chef Paul Prudhomme's Blackened Redfish Magic.
Pre-heat a non-stick saute pan on medium to medium-high heat. Place 1 tablespoon of oil into pan.
Sear the seasoned fillets for 3-4 minutes. Turn fish over and sear an additional 4-5 minutes or until your fresh fish preference is reached. (For thicker fillets, it may be necessary to finish fish in a 350 degree oven.)
Chef's Tip:
When plating, place about 7 ounces of reheated noodles into a large pasta bowl. Sprinkle a quarter of the sauteed vegetables evenly over the noodles. Place the seared fish over the vegetables and noodles. Pour four to 6 ounces of sesame- ginger sauce over the fish, vegetables and noodles (amount depends on the strength of flavor desired). Garnish with chopped green onions.
Grilled salmon with tomato-basil vinaigrette and asparagus
4, 8- to 10-ounce pieces of fish salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 pound fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (separate recipe below)
4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend)
Preparation:
Lightly brush both sides of fillets grilled salmon with oil and season with McCormick's Season All.
Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.
Grilled asparagus
Measuring from the tip, cut stems off about 5" down. Discard stems.
Toss asparagus in 3 tablespoons oil; add salt and pepper to taste.
Grill asparagus for about 1 minute, then roll and grill another minute or until tender.
Sun-dried tomato
basil vinaigrette
6 ounces canola oil
1/2 cup chopped fresh basil
2 ounces red wine vinegar
2 tablespoons red onion, diced
2 ounces sun-dried tomatoes in oil, finely chopped
1 teaspoon fresh garlic, minced
Salt and pepper to taste
In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.
Using a wire whip, mix ingredients until incorporated.
Whip in salt and pepper to taste and warm slightly.
Chef's Tip:
When plating, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.