Cuisine: Caribbean

lionfish

Hawaiian Lionfish

Go ahead…give Lionfish a try!

Many seafood lovers may not be aware how delicious the meat of the lionfish is. There are currently no regulations on how many of these fish can be caught. In fact, it is encouraged to catch and consume as many of these invasive fish as possible. This species of saltwater fish has begun to overpopulate oceans around the globe, and they pose a threat to the ecology of our local waters. There are no known predators and 1,000 lionfish can consume over 5 million prey fish in only one year!

Although they do have venom, it is only located in their 18 spines and not in their meat.

Here at Motts Channel Seafood we sell lionfish whenever possible and the number of local restaurants making delicious menu specials out of the lionfish has recently increased. We hope to see the trend continue to spread because it is a great fish to eat and you will help the environment by doing so.

For more information, read this great article published by our friends and neighbors at Wrightsville Beach Magazine. Click here.

As shared in the article, “Motts Channel frequently has lionfish for sale, on ice in the display case alongside the traditional seafood like grouper and snapper, usually caught by commercial spearfisherman Albie Solano and his crew (“Face to Face,” June WBM).”

lionfish
Hawaiian Lionfish
Print Recipe
lionfish
Hawaiian Lionfish
Print Recipe
Instructions
  1. Preheat the oven to 350 degrees F. Grease a large baking dish.
  2. Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each lionfish filet into the beaten eggs and press into the almond mixture.
  3. Place the coated lionfish into the prepared dish. Spread the pineapple mixture over the coated filets. Bake until the fish flakes easily with a fork, about 40 minutes.
Recipe Notes

Many seafood lovers may not be aware how delicious the meat of the lionfish is. There are currently no regulations on how many can be caught. In fact, it is encouraged to catch and consume as many of these invasive fish as possible. This species of saltwater fish has begun to overpopulate oceans around the globe, and they pose a threat to the ecology of our local waters. There are no known predators to them and 1,000 lionfish can consume over 5 million prey fish in only one year!

Want more great recipes like this?  Visit Alison’s Recipe Box by clicking here.

Although lionfish do have venom, it is only located in their 18 spines and not in their meat.

Here at Motts Channel Seafood we sell lionfish whenever possible and the number of local restaurants making delicious menu specials out of the this fish has recently increased. We hope to see the trend continue to spread because it is a great fish to eat and you will help the environment by doing so

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caribbean_marinade

Caribbean Grilled Fish Marinade Recipe

caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
Print Recipe
Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
Print Recipe
Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
Ingredients
Servings: fillets
Instructions
  1. Combine all ingredients - shake well
  2. Marinate fish steaks at least one hour before grilling
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Benedict

Caribbean Crab Cakes Benedict

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

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

Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Ingredients
Main Dish
Hollandaise Sauce
Servings: people
Instructions
Main Instructions
  1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
  2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
  3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
  4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
  1. Whisk yolks in top of a double boiler; gradually whisk in juice
  2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
  3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
  4. Serve immediately.
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