Gone Fishing

Photos by Erin Landry
Summer is never so sweet as it is after a crushing winter. So it’s time to pull out the fishing rod and relax to the tune of water lapping at the shore. Here are two easy fish and shrimp dishes for your catch – with a cocktail to wash them down.

Fishbone’s Ragin’ Cajun Pasta

Executive Chef and Partner Jessie Souza
Fishbones Cajun & Creole
1704 Milwaukee Street
Delafield, WI 53018
262-646-4696

For the past eight years, Chef Souza, formerly Corporate Chef for Louise’s in California and Milwaukee, has been wowing patrons with his Cajun-Creole fusion at Fishbones in Delafield. Diners enjoy the colorful, festive décor inside or peaceful view overlooking Lake Nagawicka from the bar or outside deck. Harkening to his roots, the chef has recently introduced a Mexican menu. Particularly notable are his crispy flautas with a moist, tasty chicken filling.

¾ lb Andouille sausage
¾ lb grilled chicken
2 small tomatoes, chopped
½ c sliced mushrooms
1 pint heavy whipping cream
12 shrimp, cleaned
6 T olive oil
Salt & pepper to taste
Cajun seasoning to taste
1 lb spaghetti pasta (cooked)

Method:

In a medium sauté pan, add the oil and heat for 2 minutes. Add the sausage and cook for 1 minute. Add chicken and cook for 1 minute. Add shrimp and cook for 2-3 minutes.
Add tomatoes and mushrooms, cook for 3-4 minutes. Next add the whipping cream and season with salt and pepper.

Let the cream reduce for 3-4 minutes, then add Cajun seasoning to your liking. Finally add the pasta and mix well, place in a medium bowl and serve. Serves four.

Tropical Salmon Fantasy + Summer Sensation Cocktail

Auto Zone store manager Joseph Russell loves to cook daily feasts and fancy dinner parties for friends. He got his chops from his mother and working as a chef on Amtrak’s Southwest Chief line.

4 salmon filets (about 4 ounces each)
Extra virgin olive oil
2 T fresh dill, or 1 T dry
Salt and pepper to taste

Dust salmon filets with salt and pepper and dill. Place in baking dish skin side down. Drizzle with extra virgin olive oil and bake at 375 degrees for 10 to 15 minutes or until flakey. Serve with Mango Tango Salsa.

Mango Tango Salsa

½ papaya, diced
½ mango, diced
¼ c chopped scallion, green part only
¼ c diced red bell pepper
1 T finely diced fresh jalapeno pepper
1 T chopped fresh cilantro
1 small clove garlic, minced
1 T fresh lime juice
¼ t salt
½ t extra virgin olive oil

Combine all ingredients and chill for at least one hour. Serve with baked salmon.

Summer Sensation Cocktail

1 shot vodka
Prepared raspberry lemonade
1 Lemon wedge
2 Strawberries

Fill a highball glass with ice. Pour in vodka and chill in freezer for a few minutes. Take out of freezer and fill glass with raspberry lemonade. Squeeze lemon wedge into drink and garnish with quartered strawberries on a swizzle stick.