Outrigger Restaurant

27500 Perdido Beach Blvd.
Orange Beach, AL
334-981-6700
Chef Buzz Valadao

Fettucine Nantua, Tuna Vera Cruz, Snapper Maque Choux

Fettucine Nantua

• 1 cup cooked fettucine, dried of moisture
• 1/3 cup shredded parmesan cheese
• 2 oz. crawfish tail meat (fat included)
• Buzz’s Creole seasoning
• 1 egg, beaten
• Self- rising flour, as needed
• 1/4 cup heavy mayonnaise
• 1/2 cup Buzz’s Creole mustard
• 2 oz. steamed bay shrimp
• Peanut oil for frying
• Chopped green onion

In a medium mixing bowl, add fettucine, parmesan cheese, pinch of seasoning and crawfish tails. Toss with your hands to mix well. Add enough beaten egg to hold mixture together. Add a little flour to bind mixture. Pick up approximately half of the mixture and begin to roll in a swirling motion as you would to make meatballs. Be careful not to overwork or the pasta will become too dense and doughy. Place the ball aside and prepare the rest of mixture in the same manner. In a separate bowl, add mayonnaise, Creole mustard, pinch of seasoning and shrimp. Cover and set aside to refrigerate for at least one hour. In a saucepan or counter top fryer, add oil and heat to 335 degrees. Carefully place pasta in oil and fry until golden brown. Remove and drain excess oil. Place on a serving dish and top with mayonnaise mixture (Creolaise) and garnish with chopped green onion.

Serves 1

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• 8 oz. yellow fin tuna steak
• 4 medium shrimp
• Olive oil
• Buzz’s seafood seasoning
• 1 lemon
• 1 lime
• 1 orange
• 1/4 cup diced mango
• 1/4 cup diced papaya
• 1/4 cup diced pineapple
• 2 Tbsp. chopped cilantro
• Chopped jalapeno pepper to taste
• 1/2 Tbsp. chopped roasted garlic
• 1 Tbsp. chopped red onion

Rub tuna steak and shrimp with olive oil and sprinkle with seafood seasoning. Place on a hot grill and cook tuna medium rare for 2-3 minutes on each side and shrimp until done. Set aside. Remove zest from lemon, lime and orange. Finely chop zest, cut fruit in half and set aside. In a mixing bowl, add papaya, mango, pineapple, fruit zests, 1 Tbsp. cilantro, jalapenos as desired, roasted garlic and onion to make a salsa. Squeeze juice from the three fruits, strain to remove seeds. Mix salsa thoroughly and refrigerate for an hour. Place tuna on a serving dish, top with salsa and surround with grilled shrimp. Garnish with the remaining cilantro.

Serves 1

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• 1 red snapper filet (8 oz.)
• Buzz’s Creole seasoning
• 1 Tbsp.butter
• 1 Tbsp. olive oil
• 1 oz. chopped Andouille sausage or tasso
• 1 Tbsp. diced onion
• 1/2 cup fresh roasted corn
• 1 Tbsp. chopped garlic
• 1 Tbsp. diced red pepper
• 1 Tbsp. diced green pepper
• 1 cup heavy cream
• 2 oz. fresh lump crabmeat
• 2 Tbsp. chopped green onion
• Salt and pepper to taste

Heat a cast iron skillet until smoking hot. Dredge snapper in melted butter. Sprinkle or coat fish with the Creole seasoning to taste. Place fish in skillet and sear on both sides for 2-3 minutes. Remove from pan and keep warm. In a separate skillet, add olive oil and heat over medium heat. Add Andouille sausage and cook until edges brown. Add onion, corn and garlic and sauté for 30 seconds shaking pan occasionally. Add red and green peppers and sauté for one minute. Add heavy cream and a pinch of Creole seasoning and reduce by half. When sauce is thickened, add lump crabmeat and green onion. Add salt and pepper to taste and spoon over snapper filet.

Serves 1

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