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
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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.
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Scallop Pasta recipe

Summer Corn and Scallop Pasta

 

Scallop Pasta is a delicious recipe that is actually rather simple to make.

Why are fresh scallops one of our top sellers here at Motts Channel Seafood? The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.

As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.

Stop by Motts Channel Seafood and “sea” the difference fresh scallops makes for your next lunch, cocktail hour appetizer or dinner plans.

Visit Alison Recipe Box for even more fresh scallop recipes.
Recipe Credit: EatingWell Magazine

Serves 4

Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Instructions
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve ½ cup of the cooking liquid; drain the pasta.
  2. Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl.
  3. Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl.
  4. Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
  5. Sprinkle scallops with ¼ teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
  6. Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining ¼ teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
  7. Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired.
  8. Serve with lemon wedges.
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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
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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.
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Baja

Baja Style Fish Tacos

Tacos de pescado (“fish tacos“) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

If you’ve never tried a fish taco, you’re in for a real treat. Fish tacos provide a traditional Mexican food taste that is a bit off the beaten path. Savory and versatile, fish tacos are best when they are made from fresh, local fish such as grouper, mahi-mahi, sheepshead, and flounder. They can also be topped with just about anything you can imagine.

Ready to try making fish tacos at home? This one is about as authentic as it gets.
Recipe courtesy of Marcela Valladolid and The Food Network.

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

Baja
Baja Style Fish Tacos
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Baja
Baja Style Fish Tacos
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Ingredients
Beer Batter
Cream Sauce
Fish Tacos:
Servings:
Instructions
For the Beer Batter:
  1. Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
  1. Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
  1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  3. Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
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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
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lionfish
Hawaiian Lionfish
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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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Firecracker

Firecracker Shrimp with Sweet Chili Sauce

An Appetizer With Firecracker Power!

Google “Firecracker Shrimp” and you will be busy scrolling through hundreds of different incarnations of this dish. It all depends on exactly how “spicy” you want it and how fresh the seafood purchase.

The reason we love this fun, fresh, spicy and very delicious recipe is because the ingredients are so simple and who doesn’t almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood.

This can be served as an appetizer or double it up with some tasty sides and call it dinner…it’s all good to us!

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes

Recipe courtesy of steamykitchen.com.

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

Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Firecracker
Firecracker Shrimp with Sweet Chili Sauce
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For Marinade
Cornstarch "paste"
Servings: servings
Instructions
  1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
  2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
  3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Recipe Notes

The reason we love this dish so much is because the ingredients are so simple and who doesn't almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your  fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood. Want more great recipes like this?  Visit Alison's Recipe Box by

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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.

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Ginger Glazed

Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi

This Ginger Glazed Mahi Mahi-Mahi recipe is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate.  Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison’s Recipe Box by clicking here. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.

According to the website Panoply, the mahi-mahi is well known for putting up a good fight at the end of line, dancing and jumping as the angler works to get him to the back of the boat! They are also known for the brilliant neon blues, greens and yellows they display on their flanks and for providing a delicious reward.

Ginger Glazed
Ginger Glazed Mahi Mahi
Print Recipe
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ginger Glazed
Ginger Glazed Mahi Mahi
Print Recipe
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  2. Cover, and refrigerate for 20 minutes to marinate.
  3. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glazed consistently. Spoon glaze over fish, and serve immediately.
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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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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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Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
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Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
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Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Shrimp Ratatouille with Boursin Cheese Grit imae

Shrimp Ratatouille with Boursin Cheese Grits

Shrimp Ratatouille with Boursin Cheese Grits

Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off for this wheat beer-laced shrimp ratatouille served over Boursin cheese grits.For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Shrimp Ratatouille with Boursin Cheese Grits
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Shrimp Ratatouille with Boursin Cheese Grits
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Ingredients
Servings:
Instructions
  1. Marinate: Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.
  2. Make Grits: Bring milk and butter to a boil. Add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add Boursin and cook another 2 to 3 minutes. Adjust seasoning.
  3. Ratatouille: Heat 1/4 cup oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and peppers. Cook another minute. Add beer and cook for 3 to 4 minutes. Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.
  4. When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
  5. Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
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FO020001368

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
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Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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Shrimp_Chowder

Quick Shrimp Chowder

Quick Shrimp Chowder

This shrimp chowder offers a fast, easy and delicious meal idea that can refuel all you tired shoppers. Comfort food at its finest!

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

If you are looking for delicious new recipes for your fresh fish or seafood purchase, look no further than Alison Long, co-owner of Motts Channel Seafood. She’s opened up her multi-generation recipe box, and has partnered with local culinary experts, to bring you some dinner inspiration.

Got a recipe you’d like to share? Click here to email your recipes and we may add it to Alison’s Recipe Box!

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
  2. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.
  3. Stir in cream; cover and simmer 4 minutes.
Recipe Notes

Here is a fast, easy and delicious meal idea that can refuel all you tired shoppers.

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

"Sea" more great fish and seafood recipes in Alison's Recipe Box by clicking here.

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Roasted-oysters-pancetta

 Roasted Oysters with Pancetta + Breadcrumbs

Roasted Oysters with Pancetta and Breadcrumbs

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won’t want to forget these are baking away while you’re greeting guests.

Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Roasted-oysters-pancetta
 Roasted Oysters with Pancetta + Breadcrumbs
Print Recipe
For easy preppy this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests. Recipe published by Cooking Light. Photo Credit: John Autry Serves 6
Servings Prep Time
6 Servings 24 Minutes
Servings Prep Time
6 Servings 24 Minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 450°.
  2. Combine nuts and bread in a mini food processor; process until coarsely ground.
  3. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta and sauté for 2 minutes or until crisp, stirring frequently. Remove from heat.
  4. Stir in pine nut mixture, parsley, and black pepper.
  5. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster.
  6. Bake at 450° for 5 minutes or until oysters are opaque.
  7. Serve immediately with lemon wedges.
Recipe Notes

For easy prep this Roasted Oysters with Pancetta and Breadcrumb recipe, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests.

"Sea" more recipes in Alison's Recipe Box by clicking here.
Recipe published by Cooking Light. Photo Credit:  John Autry

Serves 6

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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
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Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings