Ingredient: freshly ground black pepper

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!
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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.
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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
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.
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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
Print Recipe
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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Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Shrimp_Chowder

Quick Shrimp Chowder

Quick Shrimp Chowder

This shrimp chowder offers a fast, easy and delicious meal idea that can refuel all you tired shoppers. Comfort food at its finest!

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

If you are looking for delicious new recipes for your fresh fish or seafood purchase, look no further than Alison Long, co-owner of Motts Channel Seafood. She’s opened up her multi-generation recipe box, and has partnered with local culinary experts, to bring you some dinner inspiration.

Got a recipe you’d like to share? Click here to email your recipes and we may add it to Alison’s Recipe Box!

“Sea” more great fish and seafood recipes in Alison’s Recipe Box by clicking here.

Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Shrimp_Chowder
Quick Shrimp Chowder
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
  2. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes.
  3. Stir in cream; cover and simmer 4 minutes.
Recipe Notes

Here is a fast, easy and delicious meal idea that can refuel all you tired shoppers.

Recipe published by Cooking Light. Photo Credit: John Autry; Styling: Leigh Ann Ross
Serves 6

"Sea" more great fish and seafood recipes in Alison's Recipe Box by clicking here.

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