Ingredient: salt and pepper to taste

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
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
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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Pan_Seared_Scallops_in_Saffron_Cream_Sauce_001 food network

Grilled Sea Scallops with Saffron Cream Sauce

Grilled Sea Scallops with Saffron Cream Sauce
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Servings
6 servings
Servings
6 servings
Grilled Sea Scallops with Saffron Cream Sauce
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Soak the skewers in enough water to cover at least 30 minutes.
  2. For the sauce, melt the butter over medium-low heat. Add the shallots and cook, stirring, until just tender, 3 to 5 minutes. Be careful not to caramelize them. Add the sherry and cook it down until the pan is almost dry. Add the wine and saffron; cook, stirring, until the alcohol has evaporated, another 2 or 3 minutes. Add the cream and cook, stirring, until the sauce has reduced at least by half. This might take another 2 minutes or so: you want about 1-1/2 cups of sauce that is thick enough to coat the back of a spoon. Finish with the salt, cayenne, and white pepper. Keep the sauce warm while you grill the scallops or, if you’re making it ahead, refrigerate it and reheat before serving.
  3. Thread 2 scallops onto each skewer, keeping the scallops as flat as possible to ensure good contact with the grill. Brush the scallops with oil and sprinkle with salt and pepper. Grill over medium heat till caramelized nicely on the outside, 1-1/2 to 2 minutes each side for medium-rare. Rotating the skewers a quarter turn halfway through cooking on each side will give you nice crosshatch grill marks.
  4. To serve, reheat the sauce, if necessary. Pour the sauce out onto 6 individual plates, top with the scallops, and sprinkle the chervil around.
Recipe Notes

Recipe and photo credit by farniente.com.

 

You want jumbo or day-boat sea scallops for this recipe, not the little bay scallops. For the skewers, try to get those flat Japanese bamboo skewers that are about four or five inches long and a quarter-inch wide. If you have to use traditional skewers, double them up and break off the excess.

The saffron sauce does well made ahead, even as much as the day before. Refrigerate it and reheat it before serving.

The scallops can be seared in a pan if you prefer (use high heat and a little oil).

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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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