Ingredient: fresh lemon juice

Baja

Baja Style Fish Tacos

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

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

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

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

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

Baked Lemon Butter Flounder

Try This Baked Lemon Butter Flounder

Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors.

Local flounder is amazing this time of year. Here’s a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison’s Recipe Box – http://mottschannelseafood.com/alisons-recipe-box/.

Lemon Butter
Baked Lemon Butter Flounder
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Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Lemon Butter
Baked Lemon Butter Flounder
Print Recipe
Flounder is a type of flatfish that lives on the ocean floor. There are around 30 species of flounder that can be found in tropical and temperate coastal waters of Atlantic and Pacific Ocean. Here on the coast of North Carolina flounder are plentiful and make for a delicious fresh lunch or dinner option for locals and visitors. Local flounder is amazing this time of year. Here's a simple yet mouth watering recipe that your family will devour! Enjoy this Baked Lemon Butter Flounder recipe courtesy of theblondcook.com. For more great recipes visit Alison's Recipe Box - http://mottschannelseafood.com/alisons-recipe-box/.
Servings
4 servings
Servings
4 servings
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Spray a large baking dish or rimmed baking sheet with cooking spray.
  3. In a medium bowl, stir together the melted butter, lemon juice, lemon zest, garlic and dill.
  4. Rinse flounder fillets and pat dry. Place in baking dish and season with desired amount of salt and pepper.
  5. Evenly drizzle butter mixture over flounder fillets. Top with lemon slices, if desired.
  6. Bake for 10-11 minutes, and then broil on high for 3-4 minutes. Fish is cooked when it flakes easily with a fork.
  7. Sprinkle with fresh chopped parsley, if desired.
Recipe Notes

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

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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
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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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Pumpkin Shrimp Bruschetta

pumpkin shrimp bruschetta

Pumpkin Shrimp Bruschetta
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Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Pumpkin Shrimp Bruschetta
Print Recipe
Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Peel and devein shrimp, leaving tails intact. Rinse shrimp.
  2. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
  3. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  4. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  5. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  6. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese.
Recipe Notes

* To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

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fishvinaigrette-5

Simple Citrus Vinaigrette Over Grilled Swordfish

fishvinaigrette-5

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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
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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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