Ingredient: garlic, minced

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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Lemon-Garlic Shrimp and Vegetable

This lemon-garlic shrimp and vegetable recipe is a healthy twist on shrimp scampi. The Eating Well Test Kitchen (recipe credit) left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa and enjoy!

Buying local seafood from a trusted source is one of the small, simple steps you can take to improve not only your physical health but the health of communities and industries in North Carolina. Check out this link for local seafood FAQs that walks you through the basics of buying local seafood. We reprinted our favorites below.

What can you do to support local and sustainable seafood?

  • Buy local! Removing links in the supply chain and purchasing from regional sources makes it easier to know which boat the fish came off, how long the boat had been out, and how and where the fish were caught. Buying local also means that your fish will be fresher and taste better.
  • Eat fish that looks like fish! Stay away from overly processed fish that is turned into squares or fingers or some other shape. And don’t be afraid of whole, bone-in fish. Good cooks know that’s where the flavor is!
  • Avoid fake or imitation seafood products. The majority of fake seafood products comes from factory-style fishing operations.
  • Be flexible and try diverse varieties.
  • Ask how, where, and when your fish was caught. Doing so lets your waiter or chef know you care about their buying choices.

When in doubt…just ask. If you are not happy with the answer, it’s time to go somewhere else.

As we say time and time again, “Fresh is best.” Buy fresh. Buy local. Buy here at Motts Channel Seafood.

Lemon-Garlic Shrimp and Vegetable
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Lemon-Garlic Shrimp and Vegetable
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Instructions
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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Scallop Pasta recipe

Summer Corn and Scallop Pasta

 

Scallop Pasta is a delicious recipe that is actually rather simple to make.

Why are fresh scallops one of our top sellers here at Motts Channel Seafood? The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.

As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.

The naturally sweet taste of scallops partners beautifully with summer corn at its peak in this corn and scallop pasta recipe. To get the most corn flavor into the creamy pasta sauce for this summer pasta recipe, we use the dull side of a knife to remove the extra bit of the corn kernels and the sweet corn “milk” from the ear after cutting off the fresh kernels. Try this technique anytime you are adding fresh corn to sauces or soups.

Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.

Stop by Motts Channel Seafood and “sea” the difference fresh scallops makes for your next lunch, cocktail hour appetizer or dinner plans.

Visit Alison Recipe Box for even more fresh scallop recipes.
Recipe Credit: EatingWell Magazine

Serves 4

Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Scallop Pasta recipe
Summer Corn and Scallop Pasta
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Instructions
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Reserve ½ cup of the cooking liquid; drain the pasta.
  2. Meanwhile, stand an ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Then press the dull side of the knife down the length of the ear to extract any remaining kernels and corn "milk" into the bowl.
  3. Repeat with the remaining 3 ears of corn, catching the kernels and "milk" in the bowl.
  4. Cook bacon in a large nonstick skillet over medium heat, stirring occasionally, until crispy, 3 to 4 minutes. Remove to a small bowl with a slotted spoon; leave the bacon fat in the pan.
  5. Sprinkle scallops with ¼ teaspoon each salt and pepper. Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
  6. Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the reserved cooking liquid and wine and continue cooking, stirring occasionally, until the corn is tender, about 3 minutes more. Stir in sour cream and the remaining ¼ teaspoon each salt and pepper. Sprinkle flour over the mixture. Cook, stirring, until the sauce is bubbling and thickened, about 1 minute.
  7. Reduce heat to low and return the pasta, bacon and any scallop liquid accumulated on the plate to the pan; toss to coat with the sauce. Stir in basil. Divide the pasta among 4 bowls and top with the scallops. Garnish with more basil, if desired.
  8. Serve with lemon wedges.
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New England Baked Stuffed Clams

New England Baked Stuffed Clams
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Servings
6 servings
Servings
6 servings
New England Baked Stuffed Clams
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350°F.
  2. In a large saucepan, bring the wine and 1 quart water to a boil. Add the clams, cover, and cook until clams open, 3 to 5 minutes. Transfer the clams to a large bowl. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
  3. Shuck the clams, reserving half the shells. Mince the clams and set aside.
  4. In a large skillet, melt the butter over medium heat. Add the onion, chile, garlic, celery, and chorizo and cook until the onion and celery are softened, about 5 minutes. Add the minced clams, bread crumbs, and enough of the clam broth to lightly moisten the mixture. Add 1/2 teaspoon of the smoked paprika, the scallion, and parsley, and season with salt and pepper to taste.
  5. Spoon the mixture into the shells, place them on a baking sheet, and bake until lightly browned, about 30 minutes
  6. Place 1 stuffed clam on each of 6 serving plates, sprinkle with the remaining 1/2 teaspoon smoked paprika, and garnish with lemon wedges.
  7. Serve immediately.
Recipe Notes

Recipe and photo credit:  thenest.com

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