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Flavors of the Sea

As February is waning and we head into March, VSpicery is ready to spice it up!
Lent means fish on Fridays for many, and here are a couple of fun fish recipes for you to try. We have a few spins on the “usual” and a couple of fun alternatives that will help you keep fresh fish on the table frequently without getting bored. Just because it is healthy for us to eat, doesn’t mean it has to be boring!

Venture down the bayou with a seafood gumbo featuring VSpicery’s Creole Seasoning. Try our Blackening Seasoning on shrimp or fish, and our Shallots N’ Pepper blend is wonderful on any fish variety. Add a touch of our Chophouse Seasoning to perk up an Oyster Stew or Clam Chowder.

Fish Cakes
Fish cakes are fabulous with VSpicery’s Shallots N’ Pepper blend. So easy and so delicious, these fish cakes will please everyone at the table, including our picky kiddos. Here’s all you need:

1 ½ lbs. Cod
1 egg
1 med. onion
1 stalk of celery
¼ cup bread crumbs, plus ½ cup for coating outside
2 tsp. VSpicery’s Shallots N’ Pepper divided

In a food processor, chop down onion and celery until finely minced, and set aside in a bowl. Season fish with 1 tsp. Shallots N’ Pepper (use more, if you like). Put fish into food processor until finely flaked.

Combine fish with onion, celery, egg and 1/4 cup bread crumbs, and mix together well. Combine ½ cup bread crumbs with 1 tsp. Shallots N’ Pepper, form cakes and coat fish cakes with bread crumbs.

Place on a baking sheet, and drizzle a bit of olive oil on the fish cakes. Bake at 400 degrees for 20 minutes and serve immediately.

One of our easy favorites is salmon seasoned with VSpicery’s Tasty Tango served with our French Inspired Rice. Simply bake the seasoned salmon at 425 degrees for 15 to 20 minutes and follow the directions on the rice package. Another delicious combo for salmon is VSpicery’s Sweet Singing Seasoning paired with our India Inspired Rice.

If shrimp is your thing, try Shallots N’ Pepper or spice it up with Sriracha Sizzle. Here’s a quick and delicious shrimp marinade with our Sriracha Sizzle that is incredibly delicious and easy to make as an appetizer or main dish.


Sriracha Sizzle Shrimp
You can use fresh or frozen shrimp for this recipe. Try this marinade for grilled shrimp too!

3lb bag of shrimp, medium deveined and peeled
3/4 c. Olive Oil
2 tbs Sriracha Sizzle
1/2 c. Soy Sauce (preferably the low sodium Kikkoman)
1 Lime, zested and juiced

Whisk ingredients until well blended, pour over the shrimp in a ziplock bag or bowl, and let the shrimp chill in the fridge for 30 – 60 minutes.

Pour 2 – 3 tbs of Olive Oil in a large skillet, and put on medium-high. When the oil is hot, add shrimp to the pan, searing on both sides until shrimp turns pink and just starts to curl. Don’t overcook, or they become rubbery. Cycle shrimp out of the pan and onto plates as they finish cooking. Each batch should only need about 5 – 6 minutes total.

We like to place the shrimp on a small bed of arugula or any other peppery leafy greens, and a small lime wedge (or wheel) is optional. A fresh spritz of lime juice adds a bright, fresh touch. Serve and enjoy!

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30 Days of Flavor: 03/21/11 – Seafood

We will be discussing flavors this month in our “30 Days of Flavor” blog series. Every day this month, VSpicery will select a spice, seasoning, salt, etc., as the flavor of the day, giving you it’s history, flavor profile, and uses. We hope you enjoy these flavors and their unique stories.

All of our Rubs at VSpicery are original recipes and hand-blended every week, with no chemicals, preservatives and we try to keep them low in sodium. If you eat a lot of fish, like we do, you probably stick with one or two seasonings because they’re good and because you don’t know what else to use. Many of the blends we carry are perfect compliments to fish and seafood, as well as other types of meats, but we will be focusing on our top four seasonings for fish and shellfish.

Lemon Pepper seasoning is a very popular go-to for anything seafood related. We actually didn’t start carrying our Lemony Pepper blend until a few years ago because we had so many requests for it. We were trying to create more unique flavors for fish and seafood, but the popularity of this blend won out. So, we came up with a balanced blend of lemon, pepper, a little salt and other spices that goes well with seafood, fish, veggies, chicken and pork.

VSpicery’s Xiang Liao (Asian Blend) is a combination of sesame seeds, sugar, onion, garlic,and other fine spices, that is awesome on tuna and shrimp, that gives a nice spicy sweetness found in many Asian dishes. Our favorite use is to season the tuna with Xiang Liao and sear it in a pan with sesame oil until medium rare. For a visual delight and added crunchiness, dredge the tuna steak in a mix of white and black sesame seeds before searing, then plate with steamed veggies and rice.

Especia Roja (Red Spice) is a blend with a nicely spiced flavor, but without heat. A versatile blend of paprika, chili powder, mustard, salt, cumin and other spices that liven up eggs, potatoes, chicken, and fish. Use with tilapia, grouper, or any mild flavored fish for a nice Latin inspired spice blend. Especia Roja also makes a great seasoning for fries or potatoes, excellent on eggs and omelets, and makes a fabulous pulled pork. Make a compound butter with it to put on grilled shrimp or scallops.

Our Shallots & Pepper Blend with shallots, salt, tarragon, pepper, and other spices is excellent for fish, chicken, turkey, and vegetables. Add a little fresh garlic for a nice spin on the flavor, which is great on shark steaks. Mix this blend with butter and smear on grouper, snapper, tilapia, or halibut. If you want a dip for your fish, mix Shallots & Pepper with mayo and add fresh or roasted garlic for a delectable condiment.

Surprise the chef in your household with the gift of gourmet flavor! Our Rub Sampler gives you three of our top rubs for which ever flavor set you choose.