Cajun Beer Basted Red Drum

Cajun Beer Basted Red Drum on the Grill

Love Red Drum? Try it Cajun beer basted style on the grill!

Red drum, also known as redfish, channel bass, and red bass, is a popular game fish this time of year. It gets its name from not only its color but also because they can produce a “drumming” sound using special muscles rubbing against the inflated air bladder, like fingers rubbing on a balloon.

This fish offers a light flavor profile, thus is very versatile in its preparation options. Red drum can be cooked on the stove, in the oven, in the broiler or on the grill (see recipe below). The simplest method of cooking a red drum requires only oil, salt, and black pepper.  You can also add herbs, garlic, lemon juice and other seasonings to your taste.

This Cajun Beer Basted Red Drum recipe combines some of the best ingredients of summer: Fresh, local seafood, beer and anything on the grill. Motts Channel Seafood shares how to make dinner delicious with fresh red drum. Enjoy!

However you prepare it, make sure it comes from Motts Channel Seafood, where fresh it best! For more recipes please click here.

 

 

Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
Print Recipe
Servings
4-6 entree servings
Servings
4-6 entree servings
Cajun Beer Basted Red Drum
Cajun Beer Basted Red Drum on the Grill
Print Recipe
Servings
4-6 entree servings
Servings
4-6 entree servings
Ingredients
Servings: entree servings
Instructions
  1. Set a medium fire in the grill.
  2. Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
  3. In a small saucepan, melt the butter over medium heat & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
  4. Stir and sauté until onion translucent and sauce darkened and slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
  5. Add the bottle of beer, a 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
  6. Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates. Cook 20 minutes over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
Share this Recipe
aguachile

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

What is Aguachile?

Summer is no time to be stirring over a hot stove. Even firing up the grill loses its appeal when the outside temperatures hover around 90 degrees.

Too hot to cook? Don’t do it. Love ceviche? Try Mexico’s aguachile.

According to the Larousse guide to Mexican Cooking, aguachile hails from Sinaloa. The most classic recipe includes fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños). These ingredients become pulverized with some water—hence the name.

Most ceviche dishes marinate for about 15 to 30 minutes for optimal curing time. Aguachile chefs serve this dish immediately upon tossing the seafood with the lime.

In this variation of the dish, toss sweet raw scallops with lime juice, jalapeño chilies, cucumber, and red onion. Then immediately serve with tostadas and avocado (and if you like, beer or tequila). See below for a few adult beverage suggestions.

To recap, kitchensanity.com defines sea scallops as the muscular tissue used to keep the scallop closed is actually the flesh that is served on your plate. This meat is white, though it may have a pink or orange tinge from the algae the scallop lives off of, or from the scallop roe or eggs.

Finally…a scallops note: Many grocery store bought scallops are treated with a chemical to help them retain moisture before being sold. When buying scallops, look for never-frozen “dry” scallops that are sold as-is from the ocean. That’s all you will find here at Motts Channel Seafood!

Recipe credit: Daniel Gritzer as published by seriouseats.com.

Photo credit: Vicky Wasik

Want more great recipes? Please visit Alison’s Recipe Box.

Happy Summer from all of us a Motts Channel Seafood.

aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
aguachile
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
Print Recipe
Servings
6 appetizers
Servings
6 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Arrange scallops in an even layer on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.
  2. Meanwhile, blend jalapeños with water in a blender or with an immersion blender until thoroughly blended. Add diced cucumber and blend until pureed. Add lime juice and cilantro and blend until cilantro is finely chopped. Season with salt and pepper. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
  3. In a mixing bowl, toss scallops with jalapeño-lime marinade, onion, and remaining cucumber half-moons. Season once more with salt and pepper and serve right away with tostadas and avocado.
Share this Recipe
seared grouper photo

Seared Grouper with Corn, Zucchini, and Tomato Sauté

 Seared Grouper with Corn, Zucchini, and Tomato Sauté Recipe

This seared grouper was highlighted in our Motts Channel Seafood e-newsletter July 13, 2018.

This recipe offers a light and refreshing dinner that incorporates the freshest fish and local summer veggies you can find anywhere on the coast.

About Grouper

Grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The heads are cartilaginous and produce a rich stock base (source: Freshfromflorida.com). Like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat and no sugar. Can’t get fresh grouper? Snapper and Mahi-Mahi make great substitutes.

So, why include fresh veggies on your summer seafood dinner plate?

CNN.com give us some great reasons…

1. They fight bloat:  Vegetables are rich in fiber. Fiber which flushes out waste and gastric irritants and prevents constipation by keeping the digestive tract moving.
2. In addition, vegetables create a youthful glow:  Vegetables prevent unwanted signs of aging and keep skin young and supple.
3. What’s More, they reduce stress: Nutrients like magnesium and vitamin C are quickly depleted during stressful times. Luckily, many vegetables contain these very nutrients, as well as tension-reducing omega-3 fatty acids (Fish!) and B vitamins that fight anxiety and depression.
4. Finally, vegetables protect your bones: Many summer vegetables offer them same bone-protecting nutrients found in dairy foods plus they add bone-building vitamin K, magnesium, potassium and prebiotic fiber

More more amazing recipes like this seared grouper recipe, please visit Alison’s Recipe Box.

Printed From Countryliving.com.

Photo and recipe courtesy of Marian Cooper Cairns

Serves four.

seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. First, sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Next, cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  2. Now, sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish.
Share this Recipe
spanish Mackerel ceviche

Spanish Mackerel Ceviche

Appetizer Time: Try Spanish Mackerel Ceviche!

This Spanish Mackerel Ceviche Recipe is courtesy of Chef Scott Surratt of Ceviche’s 

The recipe was seen on the episode “Spanish Mackerel“, Season 7

About Ceviche

Ceviche is a South American dish of marinated raw fish or seafood. It is typically garnished and served as an appetizer. It is a recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon. The fish is effectively “cooked” even though there’s no heat involved.
According to whatscookingamerica.net, ceviche’s birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish.  In addition, It could have come from the ancient Inca civilizations of Peru and Ecuador.  Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes.
Let’s look at how ceviche is served in several countries. In Peru, it is served with slices of cold sweet potatoes or corn-on-the-cob. In Ecuador, ceviche is served with popcorn, nuts, or corn nuts.  It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche shares a plate with slices of raw onions and served on toasted tortillas.

Now, how About Mackerel?

The Atlantic Spanish mackerel (Scomberomorus maculatus) –  a migratory species of mackerels that swims to the Northern Gulf of Mexico.  In spring they return to south Florida in the Eastern Gulf, and to Mexico in the Western Gulf in the fall.
Spanish Mackerels possess darker meat. Many consider mackerel one of the tastiest of the Mackerel family. Spanish Mackerels offer a rich source for Omega-3 fatty acids (polyunsaturated fatty acids with huge health benefits). Easily filleted and excellent eating baked, broiled, steamed, smoked, poached, or fried.

When Ready to Buy, Buy Here

Buying your Spanish Mackerel at Motts Channel Seafood means its the freshest fish available anywhere.  Swordfish makes a great fresh fish substitution for this recipe.
Need more fresh fish and seafood recipes?  Visit Alison’s Recipe Box today and jump start your meal planning for tonight!
spanish Mackerel ceviche
Spanish Mackerel Ceviche
Print Recipe
spanish Mackerel ceviche
Spanish Mackerel Ceviche
Print Recipe
Ingredients
Servings:
Instructions
  1. Place mackerel, lime juice, jalapeño, tomato, cilantro, oregano, scallions, and onion in a non-reactive bowl, allow to marinate (cook) overnight under refrigeration. Once the fish is opaque and not translucent, the fish is done. Add avocado and mix well. Season to taste with Wrightsville Beach Sea Salt, and enjoy.
Share this Recipe
Mango Butter Grouper Fish

Grilled Grouper with Mango Butter

Try Grilled Grouper with Mango Butter

This Grilled Grouper with Mango Butter is a super-easy, slightly spicy dish that we think you’ll love.

As the name implies, mango butter comes from the seeds of the mango tree. … When cold-pressed from the seeds into a natural butter, mango makes a butter that is considered very similar to cocoa butter and shea butter because it tends to be moisturizing without being greasy.

Fresh Grouper from Motts Channel Seafood offers a firm texture, white meat with a large flake and a mild flavor. It is indeed an extra lean fish.  It lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Substitutes fish for this recipe include  Snapper and Mahi-Mahi.

Serves four. Recipe and Photo Credit: Laura 17 as published by allrecipes.com.

Mango Butter Grouper Fish
Grilled Grouper with Mango Butter
Print Recipe
Servings
4 people
Servings
4 people
Mango Butter Grouper Fish
Grilled Grouper with Mango Butter
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
  2. Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.
  3. Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.
Share this Recipe

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans

This Cilantro Lime Mahi-Mahi is the perfect dish to celebrate Cinco de Mayo or really anytime you are in the mood for some fresh Mexican style seafood. But first, a little bit of information about the star of this recipe…Mahi Mahi.

This fish is named the dolphin fish, but not to be confused with the mammal dolphin. It was renamed Mahi-Mahi by the Hawaiians so it would not be confused with the other dolphin. Mahi-Mahi is typically found in tropical and subtropical waters from early May to September.

This type of fish is “fatty”, a firm fish with very flavorful flesh and is best served as a steak or a fillet. You can bake it, broil it, grill it, saute’ it, sear it or even, steam it.

Mahi-Mahi also matches well with avocados, chiles, cilantro, coconut, cumin, fruits, garlic, ginger, grapefruit, lime, olive oil, papaya, parsley, pineapples, soy sauce, and tomatoes.

We hope you enjoy this Cilantro Lime Mahi-Mahi recipe. Recipe and Photo Credit: A Place at the Table

Motts Channel Seafood is THE place to pick up fresh, local Mahi-Mahi. It’s where fresh is best.

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. In a separate bowl, combine 1 tablespoon honey, the juice from half of the lime, a pinch of salt, pepper, and 1 tablespoon cilantro. Pour into Ziplock bag and add mahi-mahi filets. The ideal marinade time is 1+ hours. After marinated, place on a separate plate and sprinkle with garlic powder and cumin.
  2. Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. Be careful not to overcook/burn the rice in this step! While rice is cooking, sprinkle with garlic powder and cumin. Stir in onions and cook until tender. Then, stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. After all the liquid is absorbed, your rice is done. Add seasonings to taste. Fluff with a fork. While the rice is cooking, open the can of black beans and pour into a small pot.
  3. Add the juice of half the lime, 1 tablespoon of chopped cilantro, and sprinkle with chili powder. Cover over low heat.
  4. Lightly coat another pan with cooking spray and heat over medium for 3-4 minutes. When the pan is hot, add marinated mahi-mahi to the pan. Sear for approximately 3 minutes on one side and gently flip the mahi-mahi over. Cook for 3-4 more minutes until slightly opaque. Be careful not to overcook the fish!
  5. Plate and enjoy.
Share this Recipe
 

Lemon-Garlic Shrimp and Vegetable

This lemon-garlic shrimp and vegetable recipe is a healthy twist on shrimp scampi. The Eating Well Test Kitchen (recipe credit) left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa and enjoy!

Buying local seafood from a trusted source is one of the small, simple steps you can take to improve not only your physical health but the health of communities and industries in North Carolina. Check out this link for local seafood FAQs that walks you through the basics of buying local seafood. We reprinted our favorites below.

What can you do to support local and sustainable seafood?

  • Buy local! Removing links in the supply chain and purchasing from regional sources makes it easier to know which boat the fish came off, how long the boat had been out, and how and where the fish were caught. Buying local also means that your fish will be fresher and taste better.
  • Eat fish that looks like fish! Stay away from overly processed fish that is turned into squares or fingers or some other shape. And don’t be afraid of whole, bone-in fish. Good cooks know that’s where the flavor is!
  • Avoid fake or imitation seafood products. The majority of fake seafood products comes from factory-style fishing operations.
  • Be flexible and try diverse varieties.
  • Ask how, where, and when your fish was caught. Doing so lets your waiter or chef know you care about their buying choices.

When in doubt…just ask. If you are not happy with the answer, it’s time to go somewhere else.

As we say time and time again, “Fresh is best.” Buy fresh. Buy local. Buy here at Motts Channel Seafood.

Lemon-Garlic Shrimp and Vegetable
Print Recipe
Lemon-Garlic Shrimp and Vegetable
Print Recipe
Instructions
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Share this Recipe
pan roasted

Ginger Garlic Pan Roasted Swordfish

Ginger + Garlic + Pan Roasted Swordfish = Delicious

You’ll love this easy, super flavorful Ginger Garlic Pan Roasted Swordfish. It’s the perfect restaurant style meal for your next date night dinner or small gathering.

Swordfish offers many health benefits, especially for people who are following low-carbohydrate, high-protein diets. According to sfgate.com, swordfish has no carbohydrates and contains essential amino acids and omega-3 fatty acids. However, it belongs to a small group of fish that are not recommended for consumption by pregnant or lactating women.

It’s important not to overcook swordfish. However, it is a great fish to marinate, use your favorite rub, or incorporate compound butter (as in the recipe shared here).

Although you can serve swordfish steaks with rice, pasta or baked potato, you will end up with a dinner that is very pale in color. To brighten up the plate, serve the swordfish with corn. Either grill it on the cob with the fish and vegetables or boil it.

Author: Chef Dennis Littley Photo Credit: Askchefdennis.com.

For more great recipes please visit click here.

http://mottschannelseafood.com/alisons-recipe-box/

pan roasted
Restaurant Style Ginger Garlic Swordfish
Print Recipe
pan roasted
Restaurant Style Ginger Garlic Swordfish
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
  3. Season the swordfish to taste with sea salt.
  4. In an ovenproof skillet heat oil over medium-high heat.
  5. Place the swordfish in the skillet and cook until browned, 2- 3 minutes.
  6. Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
  7. Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling.
  8. Transfer swordfish to a serving dish.
  9. Pour butter sauce over swordfish and serve with your favorite side dishes.
Share this Recipe

Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
Share this Recipe
parmesan

Oysters on the Half Shell With Parmesan and Garlic Butter

 

Try this Delicious Oysters on the Half Shell With Parmesan and Garlic Butter Recipe

Oysters, parmesan and butter…oh my! Who does not love to order raw oysters in seaside restaurants? But, have you ever considered bringing the half shell experience back home? It’s really very easy, affordable, and fun! Savor the last few weeks of the oyster season with this simple yet flavor-full dish. This is a super simple and absolutely delicious recipe. Oysters on the half shell are topped with Parmesan and garlic butter and baked until bubbly. Also, please share your seafood culinary successes with us via FacebookInstagram or Twitter.

According to Rodalesorganiclife.com, oysters can provide you with a host of health benefits, among them, high levels of heart- and brain-boosting omega-3 fatty acids, iron, and enough zinc (the aphrodisiac mineral) to keep your mojo flowing all night.

Store live oysters in the refrigerator at 40 degrees F. if they are not to be used immediately. Place them deep side down (to retain their juices) in an open container. Cover the oysters with a damp towel or layers of damp newspaper. Oyster store this way will keep up to 5 to 7 days.

Recipe and Photo Credit: foodsogoodmall.com.

parmesan
Oysters on the Half Shell With Parmesan and Garlic Butter
Print Recipe
parmesan
Oysters on the Half Shell With Parmesan and Garlic Butter
Print Recipe
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In a microwave place the butter in a micro safe dish along with the garlic and cook until the butter has melted.
  3. Place the oysters on a foil covered baking sheet and spoon a tbs of the butter and garlic mixture over each oyster.
  4. Add a tbs of the grated Parmesan over each oyster.
  5. Bake in the oven for about 10 minutes or until the cheese has melted and browned slightly.
  6. Garnish with the chopped parsley.
Share this Recipe
maple

Miso Maple-Glazed Salmon

Miso Maple-Glazed Salmon: As good for you as it tastes.

Salmon is good for your body and mind. It’s packed full of omega-3 fatty acids, which have been shown to improve brain function, regulate blood pressure, reduce cholesterol and protect against the UV rays from the sun. Salmon also contains vitamin D, which we need for healthy bones.

No…salmon is not a local, fresh fish offering. However, the experts at Motts Channel Seafood source only the best salmon and we get it from highly vetted fisheries in Norway.  It truly lives up to our motto, “As fresh as it gets.”

This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish. Serves two.

Recipe Credit: Chef John
Photo Credit: allrecipes.com

maple
Miso Maple-Glazed Salmon
Print Recipe
    Servings
    2 people
    Servings
    2 people
    maple
    Miso Maple-Glazed Salmon
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Instructions
      1. Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
      2. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
      3. Brush an oven-ready skillet with vegetable oil.
      4. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat. Brush each salmon fillet with miso glaze.
      5. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
      6. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.
      Share this Recipe
      chargrilled_oyster_pasta

      Chargrilled Oyster Pasta

      Chargrilled Oyster Pasta

      Oyster lovers know that chargrilled oysters are a special treat. Even folks that do not like roaster oysters admit to liking them chargrilled.  It is a lot less time consuming than setting up an oyster roast and the clean up is quick and easy.

      Savor the last few weeks of the oyster season with this simple yet flavor-full Chargrilled Oyster Pasta dish. Don’t forget to read the tip and option suggestion at the end. Also, please share your seafood culinary successes with us via FacebookInstagram or Twitter.

      Serves two.

      Recipe Credit: Kevin Lynch
      Photo Credit: closetcooking.com

      For more great recipes please click here.

      chargrilled_oyster_pasta
      Chargrilled Oyster Pasta
      Print Recipe
      Servings
      2 people
      Servings
      2 people
      chargrilled_oyster_pasta
      Chargrilled Oyster Pasta
      Print Recipe
      Servings
      2 people
      Servings
      2 people
      Instructions
      1. Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
      2. Meanwhile, melt the butter in an oven-safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper, and cayenne to taste and mix in the parsley.
      3. Tip: Save the oyster juices and place them in the pasta along with the seafood stock. Option: Add a few drops of liquid smoke for the smoky chargrilled flavor.
      Share this Recipe

      Light Seafood Gumbo

      About Gumbo

      Of all the dishes in the realm of Louisiana style cuisine, “gumbo” has remained the most well known and well loved. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures.

      According to the Southern Foodways Alliance, Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.

      Since Mardi Gras takes place in the same month as Heart Health month, we wanted to share a recipe that keeps the flavor but cuts out the salt and excess calories.
      Recipe Credit: LaaLoosh.com
      Photo Credit: Gourmet.com

      Light Seafood Gumbo
      Print Recipe
      Light Seafood Gumbo
      Print Recipe
      Instructions
      1. Spray a large, non-stick skillet with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes. Transfer to a bowl and set aside.
      2. Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly until the flour is well browned, but not burned, about 8-10 minutes.
      3. Slowly drizzle in the broth into the skillet, continuously stirring to remove lumps, and bring to a slow simmer. Add in the thyme, bay leaves, salt, pepper, lemon juice, and tomatoes.
      4. Add the cooked vegetables back into the skillet and simmer for about 5 minutes. Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.
      Share this Recipe
      Baked_Salmon_Puttanesca

      Baked Salmon Puttanesca

      The Weight Watcher’s website offers fish, shrimp and other seafood recipes that are high in protein, and naturally low in fat and calories. Here’s a recipe for Baked Salmon Puttanesca we think you’ll love!

      For those of you who are looking to shed a few pounds this year, one of our awesome customers pointed out to us that many fresh Motts Channel Seafood offerings can serve as the perfect base for a low or zero SmartPoints value dish on the WeightWatchers “Freestyle” plan. This includes most fish and shellfish like tuna, flounder, shrimp, mahi-mahi, and salmon. Just be careful how you prepare it!

      Click here to see the complete list of zero point foods!

      Serving size: 4 oz salmon, 1/2 cup sauce

      Recipe Credit: WeightWatchers.com

      Baked_Salmon_Puttanesca
      Baked Salmon Puttanesca
      Print Recipe
      Baked_Salmon_Puttanesca
      Baked Salmon Puttanesca
      Print Recipe
      Instructions
      1. Preheat oven to 350°F. Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
      2. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
      3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
      Share this Recipe
      frittata

      Crab and Arugula Frittata

      Seafood Frittata for Breakfast?

      Seafood dishes, like this crab and arugula frittata, are becoming increasingly popular for breakfast and brunch. Try it today!

      Here at Motts Channel Seafood, the whole point of catching fish is to entice people to buy and eat it at home and at restaurants. We thought we would start out 2018 by sharing some of the latest seafood trends:

      Seafood is becoming increasingly popular for breakfast and brunch. That’s credited to popular dishes like shrimp and grits, crab Benedict or salmon frittatas.

      If it’s time for you to incorporate seafood into your first meal of the day, here is a quick, easy and very delicious recipe to try.

      Recipe Credit: Nikki Vega, Love & Food ForEva

      For more great recipes visit Alison’s recipe box by clicking here.

      frittata
      Crab and Arugula Frittata
      Print Recipe
      frittata
      Crab and Arugula Frittata
      Print Recipe
      Instructions
      1. Set an oven-safe skillet (cast iron is my favorite) over med-high heat. Add the extra virgin olive oil and butter. Once the butter is melted, add the diced shallots and bell pepper. Periodically stir and cook for 3-4 min, until soft. Add arugula and toss, allowing to wilt for 1-2 min. Finally, add the crab and mix well until everything is evenly distributed.
      2. In a large bowl add the eggs, half & half, kosher salt, Old Bay seasoning, and black pepper. Very lightly whisk together (overbeating eggs), just until the yolks are incorporated with the whites. Add the gruyere to the eggs and gently mix.
      3. Pour egg mixture into the skillet on top of the crab and vegetables. Don’t touch, let cook for 5 min over medium heat. Bake at 350 degrees Fahrenheit for 13-15 min. Check at 10 minutes to make sure it’s not browning and overcooking. You want the eggs to be just set (firm to the touch) and golden, but not brown.
      4. Serve immediately or cooled to room temperature.
      Share this Recipe
      dill

      Grilled Speckled Trout with Parsley, Dill and Lemon

      Dill, parsley and lemon combine to add amazing layers of flavor to this easy, delicious dish.

      According to Doris Lum, a Chinese cuisine expert, the Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. Also, Rosemary Gong writes in Good Luck Life, her book on Chinese celebrations, that it’s important for the fish to be served with the head and tail intact to ensure a good year, from start to finish.

      Here at Motts Channel Seafood, we feel lucky every day to have such great customers. Stop by and “sea” us soon!

      Recipe Notes: Put the fish in a snug-fitting dish so the cooking juices can stay on the fish while cooking. Interesting flavors can be built by putting vegetables under the fish and inside the cavity while cooking. Think lemon slices, fennel, garlic, onion, parsley, dill, carrots, thyme, and rosemary.

      As an added bonus, you can keep the bones to make fumet (fish stock).

      Serves 2. Adapted Recipe Credit: Paleoleap.com

      dill
      Grilled Speckled Trout with Parsley, Dill and Lemon
      Print Recipe
      Servings
      2 people
      Servings
      2 people
      dill
      Grilled Speckled Trout with Parsley, Dill and Lemon
      Print Recipe
      Servings
      2 people
      Servings
      2 people
      Instructions
      1. Preheat your broiler.
      2. Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in.
      3. Rub the speckled trouts with butter and season with salt and pepper.
      4. Stuff the cavity with the chopped parsley, dill and lemon slices.
      5. Put the fish on a baking rack on a pan for the drippings.
      6. Sprinkle the lemon zest on top of the fish and add generous knobs of butter on the fish to form a wonderful golden crust. You can place the lemon halves on the baking tray too.
      7. Grill at about 6 inches from the heat source for about 6 minutes on each side.
      8. Squeeze the roasted lemons on the fish before serving.
      Share this Recipe
      singapore

      Shrimp Cocktail with Singapore Hot Sauce

      Try Shrimp Cocktail with Singapore Hot Sauce

      …because who doesn’t love shrimp cocktail at a holiday party or any time of the year for that matter? 

      Food and Wine Magazine contributor Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.

      Recipe Credit: Ceil Kohl as published by foodandwine.com.

      For those times when the classic cocktail sauce is not enough, here are some awesome new twists to enjoy this holiday season. Of course, you know that they fresher the shrimp, the better the appetizer!

      1. Add more seafood
      Consider Including scallops and stone-crab claws, then tweak the cocktail sauce by replacing the ketchup bottled chile sauce and seasoning it with prepared horseradish.

      2. Wrap shrimp in bacon
      Marinate jumbo shrimp in chile-garlic oil, then wrap with bacon and grill.  Serve with a house-made cocktail sauce that’s spiked with a horseradish At Motts Channel Seafood stock several “tried and true” brands (and we’re working on a house sauce…stay tuned in 2018)

      3. Grill shrimp with herbal skewers
      Using sticks of rosemary instead of metal skewers imparts terrific flavor to grilled shrimp.

      4. Amp up the heat
      Jalapeño adds smoky flavor to any shrimp cocktail dish.

      For more great recipes please click here.

      singapore
      Shrimp Cocktail with Singapore Hot Sauce
      Print Recipe
      singapore
      Shrimp Cocktail with Singapore Hot Sauce
      Print Recipe
      Instructions
      1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, about 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
      2. Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes. Transfer to a bowl and refrigerate until chilled.
      3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
      Recipe Notes

       

      Share this Recipe

      Speckled Trout in Capers and White Wine

      Speckled Trout in Capers and White Wine

      Speckled trout is very plentiful right now here on the Atlantic Coast.  Contrary to its name, the speckled seatrout is not a member of the trout family (Salmonidae), but of the drum family (Sciaenidae).

      This Speckled Trout in Capers and White Wine recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli.

      What is a caper? According to David Rosengarten of Splended TableThere’s a plant called capparis spinosa. When the plant creates a bud — this starts every year in the spring — this bud is going to be a flower. However, if you pick the bud before it becomes a flower, that’s a caper. In fact, properly we should call it a caper bud; the whole plant is a caper plant and it has various parts, but what we all call a caper is a caper bud.

      Recipe Credit: Ceil Kohl as published by allrecipes.com.

      For more great recipes visit Alison’s recipe box by clicking here.

      Speckled Trout in Capers and White Wine
      Print Recipe
      This simple yet delicious recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli. Recipe Credit: Ceil Kohl as published by allrecipes.com.
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      10 minutes
      Speckled Trout in Capers and White Wine
      Print Recipe
      This simple yet delicious recipe will work with trout, grouper, or any solid white fish. So easy and delicious. Serve with corn, mixed vegetables, or glazed carrots and broccoli. Recipe Credit: Ceil Kohl as published by allrecipes.com.
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      4 servings 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
      2. Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
      3. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
      Recipe Notes

       

      Share this Recipe
      Grilled Oyster

      Broiled Oysters with a Sriracha Lime Butter

      Live on the wild side and try this Broiled Oysters with a Sriracha Lime Butter recipe. Although many love oysters raw, sometimes a grilled oyster is a nice change. These oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through.

      According to Melissa V, who submitted this recipe to Food52.com, this recipe is so easy and the quick blast of heat concentrates the oysters’ brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook the flavorful butter melts and poaches the plump little bivalves. Try this butter on clams, fish, shrimp, crab and even corn. Melissa V notes that the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter.

      Grilled Oyster
      Broiled Oysters with a Sriracha Lime Butter
      Print Recipe
        Servings
        2 dozen
        Servings
        2 dozen
        Grilled Oyster
        Broiled Oysters with a Sriracha Lime Butter
        Print Recipe
          Servings
          2 dozen
          Servings
          2 dozen
          Ingredients
          Servings: dozen
          Instructions
          1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid
          2. Meanwhile, heat the broiler until very hot.
          3. Toss each oyster with a dollop of butter. 
          4. Broil for 3-4 minutes. 
          5. Enjoy! But be careful as the shells will be very hot.
          Share this Recipe
          grilled oyster

          Grilled Oysters

          Grilled oysters….YUM!

          This delicious grilled oysters recipe is courtesy of Southern Living.

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

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

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

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

          Happy Oyster Season! Dig in!

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

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

          Butternut Squash and Crab Bisque

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

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

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

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

          Recipe Credit: www.gimmesomeoven.com

          Yields 6 cups of soup

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

          Shrimp and Zucchini Skewers

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

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

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

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

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

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

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

          Serves 4

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

          Crab and Cantaloupe Salad with Ginger and Mint Dressing

          Cantaloupe with seafood? Yes, please!

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

          We think cantaloupe and crab are a perfect combination.

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

          Here is a delicious recipe to try.

          Serves six.

          Recipe Credit:  Alice Car with The New York Times

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

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

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

          cantaloupe
          Crab and Cantaloupe Salad with Ginger and Mint Dressing
          Print Recipe
          Servings
          6 servings
          Servings
          6 servings
          cantaloupe
          Crab and Cantaloupe Salad with Ginger and Mint Dressing
          Print Recipe
          Servings
          6 servings
          Servings
          6 servings