Cuisine: American

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise Recipe image

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise

This Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise recipe  imparts a delicate smokiness, stays moist and tastes delicious.

May is Barbecue – or barbeque – or BBQ month! This weekend marks the unofficial start of summer. Summer offers the best selection of fresh, local fish and seafood.

Need some flavor inspirations? One thing you might want to try out this weekend is utilizing grill planks. Planks suited for grilling are widely available, conveniently packaged, and sized to fit a standard grill. Grilling on a soaked wood plank imparts a delicate smokiness to grilled fish recipes. Seafood cooked on a plank stays moist and tender because of the damp smoke that wafts from the wood plank.

Plank cooking is so simple it’s almost foolproof.

Recipe Credit: CookingLight | Photography: Becky-Stayner | Styling: Melanie J. Clarke

Yield: 4 servings (serving size: 1 steak and 1 1/2 tablespoons orange mayonnaise)

Need more recipe ideas? Click here.

Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
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Servings
4 servings
Servings
4 servings
Oak-Planked Peppercorn Tuna Steaks with Orange Mayonnaise
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Immerse and soak plank in water for 1 hour; drain.
  2. Prepare grill, heating one side to medium and one side to high heat.
  3. Combine mayonnaise, rind, juice, and chives; stir well with a whisk. Chill.
  4. Lightly coat top of tuna with cooking spray. Sprinkle the tuna with salt; firmly press peppercorns into tuna.
  5. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
  6. Carefully turn plank over; move to medium heat. Place tuna on charred side of plank.
  7. Cover and grill 10 minutes or until desired degree of doneness. Serve tuna with orange mayonnaise.
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Puff Pastry Shells

Shrimp and Avocado Puff Pasty Shells

Enjoy these Puff Pastry Shells.

Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother’s Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.

Recipe and photo credit: Realhousemoms.com.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Puff Pastry Shells
Shrimp and Avocado Puff Pasty Shells
Print Recipe
Servings
12 servings
Servings
12 servings
Puff Pastry Shells
Shrimp and Avocado Puff Pasty Shells
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Bake the pre-made pastry shells according to the package directions and allow to cool.
  2. Set 12 shrimp aside for garnish.
  3. To a food processor add the remaining shrimp and pulse until they are broken up.
  4. Add the avocado, mayonnaise, lemon zest and juice, chives, dill, cilantro, salt and pepper and pulse until smooth.
  5. Fill a piping bag with the filling and pipe into the cups.
  6. Top each with 1 cooked shrimp and small sprig of fresh dill.
Recipe Notes

Just about anything in puff pastry shells looks delicious. In Europe these are called these vol-au-vents (French for “blown in the wind” because of their lightness). Here in North Carolina we call them the perfect Mother's Day meal addition. They are elegant yet very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with shrimp or really any of your seafood favorites. Serves twelve.

Recipe and photo credit: Realhousemoms.com.

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Motts_Channel_Seafood_Reciipe_Scallops

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with Cilantro-Celery Mayonnaise

Pan Seared Scallops with cilantro-celery mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside.

Clean, sweet and tasting of the ocean, scallops are considered a seafood delicacy by many people.  Rich in Omega-3 fatty acids and relatively low in calories, they are an incredibly healthy source of protein.

Visit Alison’s Recipe box for more great fresh fish and seafood ideas.

Trust the experts at Motts Channel Seafood to offer the freshest fish and seafood for your next great meal. We are open seven days a week!

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Serves Four.

Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Reciipe_Scallops
Pan Seared Scallops with Cilantro-Celery Mayonnaise
Print Recipe
Pan Seared Scallops with Cilantro-Celery Mayonnaise is a fast, easy and delicious meal idea. Scallops cook quickly. When done, they should feel soft and resilient to the touch. They should also flake easily when tested with a fork and appear moist inside. Trust Motts Channel Seafood to carry the freshest scallops available to make this meal delicious. Visit Alison's Recipe box for more great fresh fish and seafood ideas.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine first 5 ingredients.
  2. Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Dredge the scallops in breadcrumbs.
  4. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done.
  5. Serve with mayonnaise mixture and lime wedges.
    Motts_Channel_Seafood_Reciipe_Scallops
Recipe Notes

Recipe Credit: Myrecipes.com. Image Credit: Randy Mayor

Visit Alison's Recipe Box by clicking here.

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Hobo recipe

New England Clambake-esque Hobo Packs

New England Clambake-esque Hobo Packs

Hobo packs are an easy way to neatly portion and cook foods on the grill or right in the campfire embers. Try this seafood version of a family favorite. See more great recipes by visiting Alison’s Recipe Box.

Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty

Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using a gas grill, adjust the burners to medium-high and grill with the lid closed.)
  2. Meanwhile, arrange 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide, on a work surface; wipe the center of each with neutral oil. Arrange about 6 potato slices in a single layer in the center of one piece and sprinkle with salt and pepper.
  3. Over the potatoes, arrange 5 pieces of corn, 6 shrimp, a quarter of the sausage slices, 2 sprigs of thyme, 6 clams, 4 pieces of butter, a sprinkle of pepper, and 2 slices of lemon. Add 2 tablespoons of water, first loosely folding the long edges of foil up (to help contain the water).
  4. Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to tightly seal. Repeat.
  5. Place the packets seam side up on the grill and grill directly over the flame until they’re slightly puffed, the clams have opened, and the shrimp, corn, and potatoes are cooked through, about 12 minutes on a gas grill or up to 18 minutes on a charcoal grill.
  6. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, sprinkle with scallions, and serve at once with grilled bread.
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Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper

Grilled Grouper with Watermelon Salsa

Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper
Grilled Grouper with Watermelon Salsa
Print Recipe
Local NC watermelon is ripe and ready in July and Motts Channel Seafood's fresh grouper is perfect to pair with this delicious fruit. Try this twist: For a sandwich option, serve fish and salsa in pita pockets. Recipe published by Southern Living. Photo: Jennifer Davick; Styling: Amy Burke
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper
Grilled Grouper with Watermelon Salsa
Print Recipe
Local NC watermelon is ripe and ready in July and Motts Channel Seafood's fresh grouper is perfect to pair with this delicious fruit. Try this twist: For a sandwich option, serve fish and salsa in pita pockets. Recipe published by Southern Living. Photo: Jennifer Davick; Styling: Amy Burke
Servings
4 servings
Servings
4 servings
Instructions
  1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
  2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
  3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil.
  4. Serve with grilled fish.
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Lambert_pan_seared_grouper

Lambert’s Pan Seared Grouper with Roasted Red Pepper Sauce

Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood. Serves two.

Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Add heavy cream to a small saucepan on medium heat. Reduce liquid by 1/3, stirring occasionally.
  2. Add garlic and roasted red peppers. Cook until liquid is reduced again by 1/3.
  3. At the same time, sear the grouper in a skillet on medium high heat for about 3-4 minutes per side.
  4. Remove fillets from pan and place on a few paper towels to drain.
  5. Saute corn with two tablespoons of butter. Add salt, pepper and garlic to taste. Corn should be soft but not mushy (2-3 minutes). Remove from heat.
  6. To serve, plate grouper and top with red sauce and corn.
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buffalo shrimp

10-Minute Buffalo Shrimp With Blue Cheese Dip

10-Minute Buffalo Shrimp With Blue Cheese Dip
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This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
10-Minute Buffalo Shrimp With Blue Cheese Dip
Print Recipe
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy! Recipe credit:  Food.com as adapted from Redbook Magazine Image credit: Chef #1323213
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
  2. In a shallow bowl, combine flour, salt and cayenne pepper. Add shrimp, tossing to coat.
  3. In a large skillet, heat oil, butter and hot sauce. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
  4. Sprinkle blue cheese dip with parsley; serve with shrimp.
  5. Serve with carrot and celery sticks on side if desired.
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seared scallops

Seared Scallops & Shrimp with Balsamic Strawberries Recipe

We think this elegant scallop and shrimp dish, drizzled with a sweet, strawberry-flavored balsamic glaze, tastes amazing and is a delicious choice for a romantic dinner for two.

Recipe credit:  Doug DuCap of fishcooking.about.com
Image credit: Kim Carson/Photodisc/Getty Images

Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green.
  3. Remove greens to a strainer and keep warm.
  4. Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or sauté pan over medium high heat until quite hot. Add the grape seed or light olive oil, let oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
  5. Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop -- if the surface has a nice caramelized color, turn them over.
  6. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  7. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  8. To serve, place the green on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.
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Roasted Halibut with Walnut Crust

Roasted Halibut with Walnut Crusr
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Servings
6 servings
Servings
6 servings
Roasted Halibut with Walnut Crusr
Print Recipe
Servings
6 servings
Servings
6 servings
Instructions
  1. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
  2. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper.
  3. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere.
  4. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning.
  5. Transfer fish to plates; garnish with lemon wedges.
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grilled snapper with pepper jelly

Grilled Snapper with Pepper Jelly

grilled snapper with pepper jelly back to recipes

Simple and delicious dish to grill and enjoy with friends on the back patio…
You’ve enjoyed a day at the beach with friends, and now you want a quick and delicious dinner. End your day on a perfect note with this light, healthy dish that you can serve over rice with your favorite grilled veggies, and complement with your favorite white wine.

Grilled Snapper with Pepper Jelly
by Diane Boyd, M.B.A., R.D., L.D.N

Prep Time: 15 minutes
‪Cook Time: 15 minutes
‪Ingredients (serves 4)I
4 snapper filets
4 Tablespoons pepper jelly

 

Instructions

Lightly oil grill racks with canola or olive oil.

Preheat grill . When grill reaches 400 degrees F, place fish on grill racks and cook about two minutes per side, just to sear the fish and make grill marks.

3.Top each filet with 1 tablespoon of pepper jelly. Allow to cook with the lid closed (about 10 minutes for each inch of thickness) . Fish is done when it is opaque on the outside with a hint of translucence at the center.

grilled snapper with pepper jelly
Grilled Snapper with Pepper Jelly
Print Recipe
Servings Prep Time
4 15 min
Cook Time
15 min for 1" thick filet Varies with thickness of fish
Servings Prep Time
4 15 min
Cook Time
15 min for 1" thick filet Varies with thickness of fish
grilled snapper with pepper jelly
Grilled Snapper with Pepper Jelly
Print Recipe
Servings Prep Time
4 15 min
Cook Time
15 min for 1" thick filet Varies with thickness of fish
Servings Prep Time
4 15 min
Cook Time
15 min for 1" thick filet Varies with thickness of fish
Ingredients
Servings:
Instructions
  1. Lightly oil grill racks with canola or olive oil.
  2. Preheat grill . When grill reaches 400 degrees F, place fish on grill racks and cook about two minutes per side, just to sear the fish and make grill marks.
  3. Top each filet with 1 tablespoon of pepper jelly. Allow to cook with the lid closed (about 10 minutes for each inch of thickness) . Fish is done when it is opaque on the outside with a hint of translucence at the center.
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