Ingredient: garlic

Ginger Glazed

Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi

This Ginger Glazed Mahi Mahi-Mahi recipe is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate.  Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison’s Recipe Box by clicking here. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.

According to the website Panoply, the mahi-mahi is well known for putting up a good fight at the end of line, dancing and jumping as the angler works to get him to the back of the boat! They are also known for the brilliant neon blues, greens and yellows they display on their flanks and for providing a delicious reward.

Ginger Glazed
Ginger Glazed Mahi Mahi
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This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ginger Glazed
Ginger Glazed Mahi Mahi
Print Recipe
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. This is a simply and delicious recipe with only a 30-minute prep time that includes 20 minutes to marinate. Serves four. Recipe and photo credit: Allrecipes.com. For more great recipes please visit Alison's Recipe Box. Need more ideas? The Motts Channel Seafood staff is happy to offer up tempting suggestions for your next fresh fish or seafood meal.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  2. Cover, and refrigerate for 20 minutes to marinate.
  3. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glazed consistently. Spoon glaze over fish, and serve immediately.
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Shrimp Ratatouille with Boursin Cheese Grit imae

Shrimp Ratatouille with Boursin Cheese Grits

Shrimp Ratatouille with Boursin Cheese Grits

Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off for this wheat beer-laced shrimp ratatouille served over Boursin cheese grits.For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Shrimp Ratatouille with Boursin Cheese Grits
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Shrimp Ratatouille with Boursin Cheese Grits
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Ingredients
Servings:
Instructions
  1. Marinate: Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.
  2. Make Grits: Bring milk and butter to a boil. Add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add Boursin and cook another 2 to 3 minutes. Adjust seasoning.
  3. Ratatouille: Heat 1/4 cup oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and peppers. Cook another minute. Add beer and cook for 3 to 4 minutes. Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.
  4. When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
  5. Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
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canape shrimp mottos recipe

Cheesy Shrimp Tea Sandwiches

Super easy. Extra delicious. Great for parties both indoor and out.

Recipe adaptation and photo credit:  Natasha’s Kitchen via yummily.com

Makes 21 sandwiches.
canape shrimp mottos recipe
Cheesy Shrimp Tea Sandwiches
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Servings
21 sandwiches
Servings
21 sandwiches
canape shrimp mottos recipe
Cheesy Shrimp Tea Sandwiches
Print Recipe
Servings
21 sandwiches
Servings
21 sandwiches
Ingredients
Servings: sandwiches
Instructions
  1. Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
  2. Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, ½ cup mayo. Stir it all together and you have your spread.
  3. Cut your bread into ½-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
  4. To serve: you can jazz these up by adding a sautéed shrimp over the top, but its completely unnecessary and just as good without it ;)
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Seared Scallops with Pumpkin Puree

pumpkin scallions

Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Seared Scallops with Pumpkin Puree
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A perfect fall inspired fresh seafood dish.
Ingredients
Servings:
Instructions
  1. Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock. Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender.
  2. Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
  3. Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
  4. Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
  5. To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
  6. In another pan, sear pork belly on both sides.
  7. To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
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