Course: Side Dish

grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
Print Recipe
grilled oyster
Grilled Oysters
Print Recipe
Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
Share this Recipe
Powered byWP Ultimate Recipe
butternut

Butternut Squash and Crab Bisque

Try this Butternut Squash and Crab Bisque Recipe! As summer turns to fall, and our meals change to include heartier fare, seafood soups make it a seamless, savory transition. They’re light yet satisfying, deeply flavorful, and fresh.

Seafood soups and stews are so versatile. You can incorporate a variety of fish and shellfish in one recipe to create complex tastes. Combining mild whitefish with robust shellfish like shrimp or clams creates a rich blend of flavor. Add an assortment of fresh vegetables and simple herbs, and there are endless combinations for seafood soups that can lead us into fall and through the winter with cozy, crave-able meals.

So break out your biggest bowls and spoon up some delicious eats. Start here at Motts Channel Seafood.

It’s a little more than a 30-minute meal, but well, well worth the effort.  Plus, this makes an enormous batch, so it’s great for serving a crowd or yummy leftovers.  A must-try during squash season!!

Recipe Credit: www.gimmesomeoven.com

Yields 6 cups of soup

butternut
Butternut Squash and Crab Bisque
Print Recipe
Servings
6 cups
Servings
6 cups
butternut
Butternut Squash and Crab Bisque
Print Recipe
Servings
6 cups
Servings
6 cups
Instructions
  1. Prepare roasted garlic while you prepare the veggies.
  2. In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and sauté 5 minutes.
  3. Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
  4. Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired. Fold in the crabmeat and sage.
  5. Season generously with salt and pepper and serve.
Share this Recipe
Powered byWP Ultimate Recipe
shrimp and zucchini skewers photo

Shrimp and Zucchini Skewers

This Shrimp and Zucchini Skewers recipe is a simple, fresh recipe perfect for September grill outs. Give it a try and let us know what you think!

Who doesn’t love the taste of smoky, seared skewers hot off the grill? A barbecue favorite, skewers are fun and mess-free eats for adult and kids.

Although shrimp is often the “go to” seafood to skewer, just about any fresh fish or seafood can be added to a skewer.

Wood or Metal? Metal skewers don’t catch fire and you can reuse them indefinitely.  But many prefer wood skewers and that’s ok, too! Just don’t forget to soak them for 30 minutes (it not they’ll burn on the grill)

Small pieces of seafood have lots of surface area, so whatever you coat them with—whether it’s a marinade, a spice rub, or a baste—has a huge impact and lends complex, well-developed flavor to quick-cooking protein.

Motts Channel Seafood stocks a wide varsity of products to help crank up the flavor. “Stick” with us and dinner will be a delight!

More recipes can be found by clicking here.
Recipe Credit: Laura Calder, The Food Network

Serves 4

Shrimp and Zucchini Skewers
Print Recipe
Servings
4 servings
Servings
4 servings
Shrimp and Zucchini Skewers
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Skewer the shrimp, with zucchini slices ribboned in between each piece.
  2. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or twice.
  3. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.
Share this Recipe
Powered byWP Ultimate Recipe
cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe
Lemon Butter

Baked Lemon Butter Flounder

Try This Baked Lemon Butter Flounder

Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors.

Local flounder is amazing this time of year. Here’s a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison’s Recipe Box – http://mottschannelseafood.com/alisons-recipe-box/.

Lemon Butter
Baked Lemon Butter Flounder
Print Recipe
Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Lemon Butter
Baked Lemon Butter Flounder
Print Recipe
Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Spray a large baking dish or rimmed baking sheet with cooking spray.
  3. In a medium bowl, stir together the melted butter, lemon juice, lemon zest, garlic and dill.
  4. Rinse flounder fillets and pat dry. Place in baking dish and season with desired amount of salt and pepper.
  5. Evenly drizzle butter mixture over flounder fillets. Top with lemon slices, if desired.
  6. Bake for 10-11 minutes, and then broil on high for 3-4 minutes. Fish is cooked when it flakes easily with a fork.
  7. Sprinkle with fresh chopped parsley, if desired.
Recipe Notes

For more great recipes visit Alison's Recipe Box by clicking here.

Share this Recipe
Powered byWP Ultimate Recipe
Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Share this Recipe
Powered byWP Ultimate Recipe
OYSTER DRESSING IMAGE

Alison’s Oyster Dressing

Alison's Oyster Dressing
Print Recipe
Servings
6-8 People
Servings
6-8 People
Alison's Oyster Dressing
Print Recipe
Servings
6-8 People
Servings
6-8 People
Ingredients
Servings: People
Instructions
  1. Saute' celery and onion in about a tablespoon of butter until opaque.
  2. In large bowl, crumble the biscuits and cornbread until you have about 8 cups or so.
  3. Heat the milk, oyster liquid, chicken broth and butter in a small saucepan unlit heated through.
  4. Add the celery and onion to the large bowl of bread crumbs.
  5. Add the oysters and all of the spices. Gradually add the liquid mixture until moistened. You may need to add a few more bread crumbs for your desired consistency. I like my mixture to be on the dry side, just slightly moistened.
  6. Grease a casserole dish and bake at 350 degrees for about one hour.
Share this Recipe
Powered byWP Ultimate Recipe