Seafood Chowder
1 Tbsp. vegetable oil
1c. chopped onion
1 1/2 tsp. Van Roehling Rod 'N Surf Fish Seasoning
1 can Cream of Celery Soup
1 can Cream of Potato Soup
1 1/2 soup cans milk
1/2 lb. shrimp, shelled & deveined
1/2 lb. firm white fish fillets, cut in 2" pieces
In 3qt. saucepan over medium heat, cook onion and Rod 'N
Surf Fish seasoning until onion is tender, stirring often.  Stir in
soups and milk.  Heat to boiling, stirring often.  Cook 8
minutes, stirring often.  Reduce to low, add shrimp and
fish.  Cook 5 minutes more.  Serve

Crab & Tomato Salad
      
2 sweet bell peppers(any color), chopped
1 med. onion, chopped
1 jalapeno pepper, chopped
2 tsp. Van Roehling Rod 'N Surf Fish Rub
12 oz. lump crab meat, shredded or chopped
2 1/2 Tbsp. mayonnaise
1 Tbsp. lemon juice
3-4 Tomatoes, quartered or sliced
1 1/2 Tbsp. extra virgin olive oil
Combine first 5 ingredients in a bowl.  Combine mayonnaise and juice, stirring
until well blended.  Add mayo mixture to crab mixture and toss gently.  Arrange
tomatoes on serving platter; drizzle with olive oil and mound crab mixture over
tomatoes.  Serve.

Tuna Salad Stuffed Avocado
2 cans tuna, drained
1/2 c. mayonnaise
1 med. stalk celery, chopped
1/4 c. onion, chopped
1/4 c. Texas Jalapeno Sweeties, chopped
1/4 t. salt
1/4 t. pepper
2 avocados, halved with seed removed
Mix all ingredients, except avocados.  Place scoop of tuna salad in each
indention of avocado where seed has been removed.  Serve
immediately.             

Crawfish Etouffee For 2
1 stick butter
1 1/2 c. onion, chopped
1/4 c. fresh parsley, chopped
1/2 c. green onions, chopped
1/2 c. green bell pepper, chopped
1 lb. crawfish tails
1/2 can cream of shrimp soup
1/2 can cream of celery soup
2 garlic cloves, minced
2 Tbsp. tomato sauce
2 Tbsp. Van Roehling Rod 'N Surf Fish Rub
2 Tbsp. Van Roehling Spicy Habanero Glaze & Grilling Sauce
Melt butter in skillet.  Add onion and heat for approximately 3 min.
Add bell pepper, parsley, garlic, and green onion.  Let cook on med.
heat for about 5 min. until vegetables are softened. Add soups, then
slowly mix in crawfish tails.  Let cook for an additional 15 min on med.,
adding Van Roehling Rod 'N Surf Fish Rub and Spicy Habanero
Glaze & Grilling Sauce during last 5 minutes.  Stir in well. Serve
over bed of rice.
Submitted by Jared R., Houston, TX


Baked Tilapia with Herbs
4 skinless tilapia fillets
2-3 tsp. Van Roehling Rod ‘N Surf Fish Rub
3 Tbsp. mayonnaise
2 tsp. Van Roehling Cheezy Italian Seasoning
Preheat oven to 375.  Place fillets on baking sheet.  Season generously
with Van Roehling Rod ‘N Surf Fish Rub.  Divide mayonnaise evenly on top
of fillets, and spread to coat all over.  Sprinkle fillets with Van Roehling
Cheezy Italian Seasoning.  Bake until opaque throughout, about 15 min.

Stuffed Salmon
1# Salmon
2 Lemons
1 tsp. Van Roehling OMGarlic
1 Pkg. Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil
Van Roehling Rod 'N Surf Fish Rub
Olive Oil
Preheat oven to 450.  Cut a slit going down the center of Salmon, cut
again inside one side of your first slit forming a pocket for stuffing.
Mix OMGarlic with enough cheese to fill pocket in salmon.  Sprinkle
Van Roehling Rod 'N Surf Fish Rub generously over top of
salmon.  Slice lemons and place all over top of seasoning.  Place
salmon on cookie sheet or in glass baking dish.  Drizzle a small
amount of olive oil over the salmon.  Bake for 15-20 min or
until salmon is flaky. Submitted by: TeNeaka F-Cypress, TX

Shrimp Croissant
1 Small Pkg. Salad Shrimp
1 Ripe Avocado
4 Croissants
2 tsp. Van Roehling Rod 'N Surf Fish Rub
Mash avocado.  Mix in Van Roehling Rod 'N Surf Fish Rub
and add shrimp.  Mix well.  Spread on Croissants and Serve.

Crawfish Dip
1 8oz. Pkg Cream Cheese
1/2 tsp. Lemon Juice
3T. Van Roehling Rod 'N Surf Fish Rub
1/2 c. Boiled Crawfish pieces
Hot pepper sauce to own taste
Soften cream cheese. Add juice, Van Roehling Rod 'N Surf
Fish Rub, and hot sauce.  Mix together well.  Add crawfish
pieces and mix thoroughly.  Serve as dip with chips or crackers.

Smoked Salmon Toasts
1/2 c. sour cream
2 T. mayonnaise
2 t. Lemon juice
2 T. Van Roehling Rod 'N Surf Fish Rub
4 oz. Sliced Smoked Salmon
1 Loaf French baguette, sliced thin, toasted
Mix sour cream, mayonnaise, juice, and seasoning until well blended.
Spoon small amount onto each baguette slice.  Top with piece of
Salmon.  Serve.

Beer Batter Fried Shrimp
Canola Oil
1 # large shrimp
1 1/4c Baking Mix
3 T Van Roehling Rod 'N Surf Fish Rub          
          1 egg                                 
1/2c beer      
Heat oil (1 1/2") in heavy saucepan or deep fryer to 350.  Lightly coat
shrimp with 3-4 Tbs baking mix.  Mix remaining baking mix, rub, egg, and
beer until smooth. Dip shrimp into batter, letting excess drip off.  Fry until
golden brown, about 2 min. on each side. Drain and Serve. 10 min.

Tuna Sandwiches
1 (7oz) can tuna
1/4 c mayonnaise
2T sweet pickle relish
2 t. Van Roehling Rod 'N Surf Fish Rub
6 slices bread
Drain tuna, put into small bowl and break into pieces with fork.  Stir in
mayonnaise, relish and rub.  Mix well.  For each sandwich, spoon about 1/3
of the filling on 1 slice of bread.  Place another slice on top, cut in half.  
Serve with chips and pineapple chunks.

Salmon Croquettes
3 T Oil
1/2 sm. onion, chopped
1 egg, beaten
1 can salmon
2/3 c saltine crackers, crushed
2 T Van Roehling Rod 'N Surf Fish Rub
Mix undrained salmon, onion, egg, crackers, and Van Roehling Rod 'N Surf
Fish Rub in large bowl, until thoroughly mixed.  Form into 4 patties.  Heat
oil in skillet.  Brown patties about 4-5 minutes over med-high heat.  Turn
and brown on remaining side.

BBQ Tilapia
2 lb Tilapia fillets
1t. garlic salt
1/2 bottle Van Roehling Jalapeno Red Plum Glaze Sauce
Arrange fillets on grill or broiler pan about 4" from heat.  Sprinkle with salt.  
Brush generously with Van Roehling Jalapeno Red Plum Glaze Sauce.  
Cook 5-8 minutes.  Turn, brush with more sauce and cook until fish flakes
when tested with a fork.  Do not overcook.  Cooking time depends on
thickness of fillets

Tex-Mex Fish Burritos
1 lb. Tilapia fillets*
4 T oil
3 T lime juice
3 t. Van Roehling Rod ‘N Surf Fish Rub
3 c. Coleslaw mix
½ c Cilantro, chopped
¼ t. salt
¼ t  black pepper
Guacamole
4 (7”) flour tortillas
Preheat grill to 400º.  Place fillets, 2T oil, 2 T lime juice, and
Van Roehling Rod 'N Surf Fish rub in gallon size
resealable bag.  Turn to coat and let stand for 10 min.
Place fish on well oiled grid over heat.  Grill 6-8 min, turning once.  
Combine coleslaw mix, 2 T oil, 2 T lime juice, cilantro, salt, and
pepper in boil.  Set aside.  Layer tortillas with fish, coleslaw mixture and
guacamole.  Tightly roll up.  Cut in half and serve. Serves 4
* May use snapper or halibut

Grilled Shrimp Skewers
2 lbs shrimp, peeled & deveined
½ lb. Fresh mushrooms, washed
1 green pepper, cut into 1” pieces
1 pint cherry tomatoes
3-4 T. Van Roehling Rod ‘N Surf Fish Rub
1 c. Van Roehling Jalapeno Red Plum Glaze Sauce
Sprinkle rub over shrimp.  Alternate
vegetables and shrimp on skewers.  Place
on grill, and cook 4” from heat.  Cook 6-8
minutes, per side, basting every 3 minutes
with glaze sauce.  Serve with remaining
glaze sauce for dipping.

Oven Fried Fish
1/4 c. cornmeal    1/4 c. dry breadcrumbs   
3 1/2 tsp. Van Roehling Rod 'N Surf Fish Rub
1 lb. fish filets       1/3 c. milk      3 Tbsp. butter, melted
Combine cornmeal, breadcrumbs and Van Roehling Rod 'N Surf Fish Rub.  
Dip fish in milk, and dredge in cornmeal mixture.  Place in lightly greased 9x13
baking dish.  Drizzle with melted butter.  Bake @ 450 for 10-15 min. until fish is
flaky.  Serve with French Fries and Coleslaw

Cheesy Shrimp Bites
1(4oz) can tiny shrimp, drained      1/2 c. shredded cheese
1/4 lb. mushrooms, finely chopped  1/2 t. lemon juice
2 t. Van Roehling Rod 'N Surf Fish Rub
2 whole grain English Muffins
Preheat oven to 375.  Mix all ingredients, except muffins.
Spread mixture on muffins.  Cut each into 4 triangles.  Place
on baking sheet.  Cook in oven about 8 min, or until bubbly.

Speedy Tuna Skillet
1 Med. Onion                   1 T. butter
1/2 c. Milk                       1 c. Peas, drained
1 can Tuna, drained        1 can Cream of Shrimp Soup
2 t. Van Roehling Rod 'N Surf Fish Rub
Melt butter in skillet.  Add onions and cook until tender. Mix remaining
ingredients and add to skillet.  Heat through.  Serve over chow mein noodles or
hot cooked rice.

Seafood Salad Sandwich
1 1/2c . chopped cooked seafood           1/2 c. mayonnaise
1 med. stalk celery, chopped                 4 frankfurter buns, split
2 1/2 t. Van Roehling Rod 'N Surf Fish Rub
Mix all ingredients, except buns.  Fill buns with seafood mixture and serve.

Baked Fish Fillets
4 Tilapia or Salmon fillets
1/2 c Van Roehling Jalapeno Red Plum Sauce
2 Tbs. Van Roehling Rod 'N Surf Fish Rub
Season fish with Rod 'N Surf Fish Rub. Bake fish in baking dish in oven @ 350
for 10-15 minutes.  During last 5 minutes, brush fish with sauce, turn and
repeat.
10-15 min.
Fish & Seafood Recipes

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