It’s summer! Leisurely sunny days, star-filled nights and the promise
of new adventures right around the corner. Summer is all about enjoying
nature’s bounty and enjoying the finer things in life. And at Isle of Capri
Hotel Boonville, it means it’s time for Seafood Takeover – the celebration of
summer with delicacies from the sea!
Our chefs are pleased to offer mouth-watering appetizers, enticing new entrees and our extremely popular All-You-Can-Eat Crab Legs at our buffet.
After an exciting day at the tables, take a break at Farradday’s Bistro for the best the oceans have to offer. Start with our Crab and Shrimp Cake appetizer or perhaps Bacon Wrapped Shrimp is more your style. Follow that up with Beer Battered Pacific Cod, Grilled Salmon or indulge with our Fried Twin Lobster Tails. Or we offer a Grilled Shrimp Caesar Salad for those who prefer a lighter fare. Save room for dessert, or return later for a nightcap after some dancing and entertainment.
Whether diners choose the bounty of the Farmer’s Pick Buffet, the casual ease of Tradewinds Marketplace or the glamor of Farraday’s Bistro, they can feel good knowing their food is sourced from local farmers, helping both the economy and the environment.
Summer doesn’t last long enough, and neither does our Seafood Takeover. It’s only here through the end of July. So, come join us. Raise a glass, crack open some crab legs and celebrate the magic of summer nights!
Here are a couple of summer seafood recipes you can enjoy at home.
Barbequed Salmon with Fresh Nectarine Salsa
4 4-5 oz. skinless salmon fillets, about 1 in. thick
3 Tbsp. barbeque sauce – use your favorite from a bottle or your own family recipe
2 Nectarines, pitted and chopped (Peaches also work well)
¾ Cup fresh blueberries, cherries, or blackberries
¼ Cup coarsely chopped toasted pecans
1. Rinse fish and pat dry with paper towel. Sprinkle fillets with salt and pepper. Brush both sides of fish using about 2 Tbsp. of barbeque sauce.
2. Grill salmon on a greased grill. For a charcoal grill, grill salmon about 8-12 min. directly over medium coals. For gas grill, preheat grill and reduce temp to medium. Grill 8-12 min. until salmon flakes with a fork.
3. Nectarine Salsa – Combine nectarines, berries, pecans and 1 Tbsp. of barbecue sauce. Add salt to taste.
Serve Salmon with salsa and lemon wedges. Recipe serves 4.
This versatile recipe can easily be adapted to use your favorite type of seafood or produce.
1-1/2 lbs. of tilapia (Feel free to use cod, halibut, scallops, shrimp, or even catfish!)
½ Cup Mayonnaise
1 Tsp. Chili powder
2 Tbsp. chopped cilantro
1 Ripe avocado, cut into ½ in. cubes
1 Ripe mango, cut into ½ in. cubes
1 Cup thinly shredded red cabbage
Tortillas – can be lightly toasted in skillet or used soft
1. Rinse fish and pat dry. Cut into 1 in. pieces. Use salt and pepper to taste. Drizzle fish with olive oil and cook in skillet 2-3 min on each side until it is flakey and cooked through. Pull apart into smaller bit sized pieces.
2. Juice two limes and mix with mayonnaise, cilantro and chili powder
3. Mix avocado and mango, sprinkle with lime juice to keep avocado from turning brown
4. Toast tortillas in in a dry skillet over medium if desired – about 15 sec a side.
5. Fill tortillas and enjoy! Garnish with lime slices.
Recipe serves 4.
This versatile mayonnaise can be used to top any fish or also as a veggie dip. Make it ahead of time and keep on hand for summer grilling. The fresh bright flavors enhance seafood and grilled veggies.
1-2 Stalks of celery, finely chopped
1/3 Cup thinly sliced green onions
1/4 Cup of mayonnaise
1/4 Cup of sour cream
1 1/2 Tbsp. lemon juice
1 Tbsp. chopped fresh cilantro (Tarragon or parsley can be used if preferred)
Mix all ingredients together. Chill to let flavors blend. Recipe makes about 1 cup.