Ingredient: red onion

cantaloupe

Crab and Cantaloupe Salad with Ginger and Mint Dressing

Cantaloupe with seafood? Yes, please!

With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.

We think cantaloupe and crab are a perfect combination.

The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.

Here is a delicious recipe to try.

Serves six.

Recipe Credit:  Alice Car with The New York Times

Here are five pairing suggestions you might want to try at home.

plums – tuna
blackberries – shrimp
peach –  salmon
mango – scallops
melon – crab

For more great fresh fish and seafood recipes please click here.

cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
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Servings
6 servings
Servings
6 servings
cantaloupe
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
  2. Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
  3. Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
  4. To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
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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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Pumpkin Shrimp Bruschetta

pumpkin shrimp bruschetta

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
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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fish1-5

Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
Ingredients
Fish with Potato Chip Crust
Homemade Tartar Sauce
Servings:
Instructions
Fish with Potato Chip Crust
  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
Tartar Sauce
  1. Combine and chill overnight.
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shrimp

Bob Rowe’s Shrimp

shrimp

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This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.

Bob Rowe’s Shrimp

submitted by Laurie Goldwasser

Ingredients

1/4 cup sugar

1/2 cup red wine vinegar

1/2  teaspoon crushed red pepper (more if you like a real kick)

1/2 red onion, cut in half and then thinly slice

1/2 red pepper, thinly sliced

1/2 cucumber, peeled and sliced

2 plum tomatoes, chopped

1/2 fresh pineapple, cut it chunks

1/2 bunch parsley or cilantro, chopped

3 lbs cooked and chilled shrimp

Instructions

Mix sugar, vinegar and crushed red pepper.  Add remaining ingredients and stir.  Serve chilled.

Bob Rowe's Shrimp
Print Recipe
This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
Servings
8 people
Servings
8 people
Bob Rowe's Shrimp
Print Recipe
This recipe is a great addition to a cocktail party but could easily be served as the main entree at your Airlie Garden concert picnic.
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
  1. Mix sugar, vinegar and crushed red pepper.
  2. Add remaining ingredients and stir. Serve chilled.
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