Ingredient: fresh lime juice

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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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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Seafood Eggs Benedict Motts

Seafood Eggs Benedict

Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Ingredients
Main Ingredients
Hollandaise Sauce
Servings: servings
Instructions
  1. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
  2. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  3. Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
  4. Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
  5. Place the poached egg on top. Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper.
  6. Garnish with the dill and the lemon zest.
Hollandaise Sauce
  1. In a small saucepan, melt four tablespoons of butter. Do not let it brown.
  2. In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
  3. To combine the eggs with the melted butter requires a little technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good. Unless you enjoy unattractively lumpy and congealed sauces. Which you shouldn't. To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons. Be sure to keep whisking the entire time. Really the entire time. Do not stop.
  4. Add the egg mixture to the saucepan. Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly. If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire. If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Recipe Notes

Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.

Recipe adaptation and photo credit:   via foodrepublic.com

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scallaps tostada coastal living

Scallop and Avocado Tostadas

Scallop and Avocado Tostadas
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Scallop and Avocado Tostadas
Print Recipe
Instructions
  1. Combine cilantro and greens in a medium bowl. Cover and chill until ready to serve.
  2. Mash avocados in a medium bowl, and stir in lime zest, lime juice, and 1/4 teaspoon salt. Cover and chill until ready to serve
  3. Combine cumin, paprika, cayenne pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle scallops on both sides with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, and cook about 1 minute on each side or until scallops are opaque. Transfer to a large plate.
  4. Spread reserved avocado mixture evenly on tortilla chips; top with cilantro mixture. Top each with a scallop half.
Recipe Notes

Photo Credit:  Coastalliving.com. Recipe Credit:  Jack Mills, R.D.

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Tuna Ceviche

Tuna Ceviche
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This recipe comes to us from Shannon, a Motts Channel Seafood Recipe Contest runner-up. Check out her "Casual on the Coast" blog.
Servings Prep Time
2 appetizers 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 appetizers 10 minutes
Cook Time
0 minutes
Tuna Ceviche
Print Recipe
This recipe comes to us from Shannon, a Motts Channel Seafood Recipe Contest runner-up. Check out her "Casual on the Coast" blog.
Servings Prep Time
2 appetizers 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 appetizers 10 minutes
Cook Time
0 minutes
Ingredients
Servings: appetizers
Instructions
  1. Combine all of the ingredients in a bowl (except for the lime juice) prior to serving. Taste and adjust if needed. Sprinkle the lime juice over the tuna mixture just before serving. Do this to avoid the tuna “cooking” when it comes into contact with the lime juice. Serve with chips and enjoy!
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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
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 photo

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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Cranberry & Cilantro Quinoa Salad

IMG_1806 copy (1)

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Cranberry & Cilantro Quinoa Salad

adapted from the Cranberry Marketing Committee

Ingredients
(serves 8)

  • 1/14 cups water
  • pinch of salt
  • 1 cup quinoa, rinsed
  • 1 cup dried cranberries
  • 1/2 cup minced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 3 Tablespoons finely chopped red onion
  • 3 Tablespoons minced fresh cilantro
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Pinch of ground red pepper

Instructions

  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.

Nutrition Facts Per Serving: Calories 150, Calories from Fat 30, Saturated Fat 0g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 3g, Protein 3g, Vitamin A 40%, Vitamin C 45%, Calcium 2%, Iron 6%

 

Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Cranberry & Cilantro Quinoa Salad
Print Recipe
Servings
8 people
Cook Time
25 Minutes
Servings
8 people
Cook Time
25 Minutes
Instructions
  1. Toast quinoa in a skillet over medium high heat stirring frequently until quinoa is fragrant and make a continuous popping sound (about 5- 7 minutes).
  2. In a small saucepan, bring water and pinch of salt to a boil over high heat; stir in toasted quinoa, reduce heat and bring to a low simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  3. Remove from heat and transfer to a medium bowl. Cool to room temperature. Cover and refrigerate until ready to use.
  4. In the bowl of quinoa, stir in cranberries, carrots, red and yellow peppers, red onion and cilantro until mixed.
  5. In a small bowl, mix together lime juice, oil, salt and ground red pepper and pour over quinoa-cranberry mixture; toss to coat evenly. Cover and refrigerate at least 2 hours before serving. Does not have to be served cold.
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