Ingredient: extra-virgin olive oil

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
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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.
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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
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Lemon-Garlic Shrimp and Vegetable
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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.
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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
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frittata
Crab and Arugula Frittata
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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.
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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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Fresh Tuna Vegetable Wraps

Fresh Tuna Vegetable Wraps
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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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Seared Scallops & Shrimp with Balsamic Strawberries Recipe

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

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

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

Garlicky Black Pepper Shrimp with Black-Eyed Peas
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Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Instructions
For Black-Eyed Peas
  1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
  2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
  3. Add black-eyed peas and broth and simmer 5 minutes.
  4. Transfer to a bowl.
For Shrimp
  1. Heat oil in skillet over medium-high heat until it shimmers.
  2. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  3. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
  4. Add wine and bring to a boil, then briskly simmer 2 minutes.
  5. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
  6. Discard bay leaves.
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Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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Mediterranean Stuffed Mussels with Almonds & Dates

Mediterranean Stuffed Mussels with Almonds & Dates
Print Recipe
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Servings Prep Time
    24 appetizers 20 minutes
    Cook Time
    5 minutes
    Mediterranean Stuffed Mussels with Almonds & Dates
    Print Recipe
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Servings Prep Time
      24 appetizers 20 minutes
      Cook Time
      5 minutes
      Ingredients
      Servings: appetizers
      Instructions
      1. Remove the mussel meats from their shells. Reserve 24 half shells (discard the rest) and place the shells on a broiling pan or baking sheet. Return the meats to the shells.
      2. In a dry (no oil) frying pan, toast the almonds over medium heat, shaking the pan regularly until the almonds are lightly colored. Remove from the pan and let cool.
      3. In a bowl, combine the almonds, rice, dates, scallion, olive oil, stock, coriander, mint, black pepper, salt, and cayenne. Mix thoroughly and taste for salt.
      4. Top each mussel with about 1 1/2 teaspoons of the rice mixture and pack down lightly
      5. Broil on 'High' for about 1 minute until heated through. If desired, sprinkle with panko crumbs and broil again briefly until crumbs are golden.
      Recipe Notes

      Recipe and photo credit: http://vernalisa.u.yuku.com.

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      Simple Citrus Vinaigrette Over Grilled Swordfish

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      Simple Citrus Vinaigrette Over Grilled Swordfish

      by Shannon McCarthy

      Ingredients

      2 tbsp pineapple juice

      3 tbsp fresh orange juice

      2 tbsp fresh lemon juice

      2 tbsp fresh lime juice

      1 tbsp sherry vinegar

      1/3 cup extra virgin olive oil

      6 tbsp diced bell pepper (red, yellow, or green)

      1 tbsp diced jalapeño (optional)

      1 scallion, minced

      1 tbsp finely chopped cilantro

      Cayenne pepper to taste

      Salt & pepper

      2 6 oz. filets of swordfish (or whatever fish you have access to)

      Instructions

      1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
      2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
      3. Season with salt & pepper. Set aside.
      4. Pat the fish dry; season with salt & pepper.
      5. Heat canola oil on grill pan over medium-high heat.
      6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
      7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

       

      Simple Citrus Vinaigrette Over Grilled Swordfish
      Print Recipe
        Servings
        2 Servings
        Servings
        2 Servings
        Simple Citrus Vinaigrette Over Grilled Swordfish
        Print Recipe
          Servings
          2 Servings
          Servings
          2 Servings
          Ingredients
          Servings: Servings
          Instructions
          1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
          2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
          3. Season with salt & pepper. Set aside.
          4. Pat the fish dry; season with salt & pepper.
          5. Heat canola oil on grill pan over medium-high heat.
          6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
          7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.
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          Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

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          Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

           

          Servings: Makes 6 servings

          BON APPÉTIT | JUNE 2008  BY SARA FOSTER

          Ingredients

          • 8 ounces orzo (about 1 1/3 cups)
          • 6 1/2 tablespoons extra-virgin olive oil, divided
          • 4 tablespoons red wine vinegar, divided
          • 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
          • 1 red or yellow bell pepper, quartered
          • 3 tablespoons purchased pesto
          • 2 tablespoons fresh lime juice
          • 1 pound uncooked large shrimp, peeled, deveined
          • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
          • 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
          • 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

          Preparation

          1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

           

          2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

           

          3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

           

          4. Garnish with basil sprigs and serve cold or at room temperature.

          Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
          Print Recipe
            Servings
            6 Servings
            Servings
            6 Servings
            Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
            Print Recipe
              Servings
              6 Servings
              Servings
              6 Servings
              Ingredients
              Servings: Servings
              Instructions
              1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
              2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
              3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
              4. Garnish with basil sprigs and serve cold or at room temperature.
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