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
Print Recipe
Shrimp Ratatouille with Boursin Cheese Grits
Print Recipe
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
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
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
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.

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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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Grilled_Whole_Fish

Grilled Whole Fish with Lime

Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat a gas grill to high.
  2. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side.
  3. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
  4. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6–15 minutes, depending on size of fish.
  5. Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6–15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450° oven.
  6. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
Recipe Notes

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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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Crusted_Salmon_Motts_Channel_Seafood

Panko Crusted Salmon with Spicy Sriracha Sauce

Try this delicious, simple spicy crusted salmon recipe.

This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.

Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried food. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.

Kelchners_Sauce_Crusted_Salmon_Recipe

Kelchner’s Thai inspired Spicy Sriracha Sauce is made from sun ripened chiles and garlic blended into a rich and creamy dressing. Perfect complement for fried calamari, fish tacos, crab cakes, and lobster rolls. This sauce provides an easy way to add new interest to old favorites like sandwiches, wraps and burgers.

Do you have a tasty recipe to share with fellow fresh seafood lovers?  Email it to us today at mottschannelseafood.com.

Enjoy!

Crusted_Salmon_Motts_Channel_Seafood
Panko Crusted Salmon with Spicy Sriracha Sauce
Print Recipe
This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.
Servings
4 servings
Servings
4 servings
Crusted_Salmon_Motts_Channel_Seafood
Panko Crusted Salmon with Spicy Sriracha Sauce
Print Recipe
This simple recipe for Panko Crusted Salmon with Spicy Sriracha Sauce is a delicious entree idea. Recipe courtesy of Chef Scott, Samuels Seafood Company.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Coat salmon generously with the Spicy Sriracha Sauce. Press fillet into the panko to crust the top.
  2. In a pan, heat oil to medium, just before the smoke point. Place the fillet panko-side down and fry until golden brown.
  3. Turn over and sauté for another 4 to 5 minutes until done. 
  4. Remove fillets from pan and place on a few paper towels to drain. 
  5. Plate and garnish with a dollop of Spicy Sriracha Sauce and scallions, chives, or chopped parsley. Salt and pepper to taste.
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mexican shrimp cocktail Motts Channel Seafood

Mexican Shrimp Cocktail

mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
mexican shrimp cocktail Motts Channel Seafood
Mexican Shrimp Cocktail
Print Recipe
This Mexican Shrimp Cocktail recipe is for those that want to add some bold flavors to their traditional cocktail sauce. Recipe and photo courtesy of AllRecipes.com
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado.
  2. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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Tuna-Salad-Lettuce-Wrap

Fresh Tuna Vegetable Wraps

Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Ingredients
Sriracha-Sesame Sauce
Servings:
Instructions
  1. Combine all Sriracha-sesame sauce ingredients in a bowl and whisk well. Cover and refrigerate until needed.
  2. Preheat oven to 375°. Place tuna in a shallow baking dish, season with salt, and coat with olive oil. Bake 15 to 20 minutes. Remove tuna from oven, flake into large pieces, and cool 30 minutes.
  3. Make 4 stacks of 2 lettuce leaves and top each with 1 Tbsp. sauce, 1/4 of the tuna, and remaining vegetables before rolling leaves around filling.
Recipe Notes

Try this tuna-vegetable wrap for a protein-packed meal with a kick.

Adapted from True Food: Seasonal, Sustainable, Simple, Pure (Little, Brown), by Andrew Weil, MD, and Sam Fox, with Michael Stebner.

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canape shrimp mottos recipe

Cheesy Shrimp Tea Sandwiches

Super easy. Extra delicious. Great for parties both indoor and out.

Recipe adaptation and photo credit:  Natasha’s Kitchen via yummily.com

Makes 21 sandwiches.