Ingredient: kosher salt

seared grouper photo

Seared Grouper with Corn, Zucchini, and Tomato Sauté

 Seared Grouper with Corn, Zucchini, and Tomato Sauté Recipe

This seared grouper was highlighted in our Motts Channel Seafood e-newsletter July 13, 2018.

This recipe offers a light and refreshing dinner that incorporates the freshest fish and local summer veggies you can find anywhere on the coast.

About Grouper

Grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The heads are cartilaginous and produce a rich stock base (source: Freshfromflorida.com). Like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat and no sugar. Can’t get fresh grouper? Snapper and Mahi-Mahi make great substitutes.

So, why include fresh veggies on your summer seafood dinner plate?

CNN.com give us some great reasons…

1. They fight bloat:  Vegetables are rich in fiber. Fiber which flushes out waste and gastric irritants and prevents constipation by keeping the digestive tract moving.
2. In addition, vegetables create a youthful glow:  Vegetables prevent unwanted signs of aging and keep skin young and supple.
3. What’s More, they reduce stress: Nutrients like magnesium and vitamin C are quickly depleted during stressful times. Luckily, many vegetables contain these very nutrients, as well as tension-reducing omega-3 fatty acids (Fish!) and B vitamins that fight anxiety and depression.
4. Finally, vegetables protect your bones: Many summer vegetables offer them same bone-protecting nutrients found in dairy foods plus they add bone-building vitamin K, magnesium, potassium and prebiotic fiber

More more amazing recipes like this seared grouper recipe, please visit Alison’s Recipe Box.

Printed From Countryliving.com.

Photo and recipe courtesy of Marian Cooper Cairns

Serves four.

seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. First, sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Next, cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
  2. Now, sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish.
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Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
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Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
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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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Grilled Oyster

Broiled Oysters with a Sriracha Lime Butter

Live on the wild side and try this Broiled Oysters with a Sriracha Lime Butter recipe. Although many love oysters raw, sometimes a grilled oyster is a nice change. These oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through.

According to Melissa V, who submitted this recipe to Food52.com, this recipe is so easy and the quick blast of heat concentrates the oysters’ brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook the flavorful butter melts and poaches the plump little bivalves. Try this butter on clams, fish, shrimp, crab and even corn. Melissa V notes that the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter.

Grilled Oyster
Broiled Oysters with a Sriracha Lime Butter
Print Recipe
    Servings
    2 dozen
    Servings
    2 dozen
    Grilled Oyster
    Broiled Oysters with a Sriracha Lime Butter
    Print Recipe
      Servings
      2 dozen
      Servings
      2 dozen
      Ingredients
      Servings: dozen
      Instructions
      1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid
      2. Meanwhile, heat the broiler until very hot.
      3. Toss each oyster with a dollop of butter. 
      4. Broil for 3-4 minutes. 
      5. Enjoy! But be careful as the shells will be very hot.
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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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      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

      For more great recipes please click here.

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      Oysters with a Classic Mignonette

      Oysters with a Classic Mignonette
      Print Recipe
      Servings Prep Time
      2 cups Mignonette 25 minutes
      Servings Prep Time
      2 cups Mignonette 25 minutes
      Oysters with a Classic Mignonette
      Print Recipe
      Servings Prep Time
      2 cups Mignonette 25 minutes
      Servings Prep Time
      2 cups Mignonette 25 minutes
      Instructions
      1. In a small bowl, combine all of the ingredients. Let this mixture rest for 20 minutes to slightly soften shallots.
      2. Serve this on the side with a small spoon. This vinegar mixture makes about 1¾ cups and can be made a week in advance.
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      Shrimp Tacos

      grilled-shrimp-tacos
      Shrimp Tacos
      Recipe Credit – Real Simple Magazine – Jane Kirby
      Serves 4
      Ingredients:
      1 1/2 pounds fresh shrimp, peeled
      1/2 cup sour cream
      3 tablespoons mayonnaise
      3 tablespoons milk
      1/2 teaspoon ground cumin
      3 tablespoons butter, melted
      2 large garlic cloves, minced
      4 limes, cut into quarters
      kosher salt
      8 6-inch corn tortillas
      2 to 3 cups finely shredded green cabbage
      green tomatillo salsa
      Instructions: 
      1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
      2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
      3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
      4. Remove from grill. Lightly salt the shrimp.
      5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
      6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

       

      Shrimp Tacos
      Print Recipe
        Servings
        4 people
        Servings
        4 people
        Shrimp Tacos
        Print Recipe
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Servings: people
          Instructions
          1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
          2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
          3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
          4. Remove from grill. Lightly salt the shrimp.
          5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
          6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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