Ingredient: salt and pepper

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans

This Cilantro Lime Mahi-Mahi is the perfect dish to celebrate Cinco de Mayo or really anytime you are in the mood for some fresh Mexican style seafood. But first, a little bit of information about the star of this recipe…Mahi Mahi.

This fish is named the dolphin fish, but not to be confused with the mammal dolphin. It was renamed Mahi-Mahi by the Hawaiians so it would not be confused with the other dolphin. Mahi-Mahi is typically found in tropical and subtropical waters from early May to September.

This type of fish is “fatty”, a firm fish with very flavorful flesh and is best served as a steak or a fillet. You can bake it, broil it, grill it, saute’ it, sear it or even, steam it.

Mahi-Mahi also matches well with avocados, chiles, cilantro, coconut, cumin, fruits, garlic, ginger, grapefruit, lime, olive oil, papaya, parsley, pineapples, soy sauce, and tomatoes.

We hope you enjoy this Cilantro Lime Mahi-Mahi recipe. Recipe and Photo Credit: A Place at the Table

Motts Channel Seafood is THE place to pick up fresh, local Mahi-Mahi. It’s where fresh is best.

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
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Servings
2 people
Servings
2 people
Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. In a separate bowl, combine 1 tablespoon honey, the juice from half of the lime, a pinch of salt, pepper, and 1 tablespoon cilantro. Pour into Ziplock bag and add mahi-mahi filets. The ideal marinade time is 1+ hours. After marinated, place on a separate plate and sprinkle with garlic powder and cumin.
  2. Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. Be careful not to overcook/burn the rice in this step! While rice is cooking, sprinkle with garlic powder and cumin. Stir in onions and cook until tender. Then, stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. After all the liquid is absorbed, your rice is done. Add seasonings to taste. Fluff with a fork. While the rice is cooking, open the can of black beans and pour into a small pot.
  3. Add the juice of half the lime, 1 tablespoon of chopped cilantro, and sprinkle with chili powder. Cover over low heat.
  4. Lightly coat another pan with cooking spray and heat over medium for 3-4 minutes. When the pan is hot, add marinated mahi-mahi to the pan. Sear for approximately 3 minutes on one side and gently flip the mahi-mahi over. Cook for 3-4 more minutes until slightly opaque. Be careful not to overcook the fish!
  5. Plate and enjoy.
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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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Pumpkin_oyster_soup_Motts

Pumpkin Oyster Soup

Pumpkin Oyster Soup

We couldn’t let “Pumpkin Season” go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison’s recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
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Servings
8 servings
Servings
8 servings
Pumpkin_oyster_soup_Motts
Pumpkin Oyster Soup
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Reserving liquor, drain oysters; set aside.
  2. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour browns but does not burn, about 1 minute longer.
  3. With a whisk, beat in stock, half-and-half, pumpkin purée and reserved oyster liquor. Add oysters and, stirring frequently, bring to a boil over medium-low heat. Reduce heat to a simmer for 10 minutes. Season to taste with salt and pepper.
  4. Making sure there are two oysters in each, ladle soup into shallow bowls.
  5. Garnish with chives and bacon.
Recipe Notes

Pumpkin Oyster Soup

We couldn't let "Pumpkin Season" go by without sharing a seafood dish that incorporates this delicious fall treat. This soup is sure to warm you on a crisp fall day.

For more delicious seafood recipe ideas visit Alison's recipe box by clicking here.

Recipe published by the Richmond Times-Dispatch.

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Hobo recipe

New England Clambake-esque Hobo Packs

New England Clambake-esque Hobo Packs

Hobo packs are an easy way to neatly portion and cook foods on the grill or right in the campfire embers. Try this seafood version of a family favorite. See more great recipes by visiting Alison’s Recipe Box.

Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty

Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Hobo recipe
New England Clambake-esque Hobo Packs
Print Recipe
Hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers. Try this seafood version of a family favorite. Story by Adam Reid as published by The Boston Globe Living. Photo: Jim Schemer, Styling: Catrine Kelty
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using a gas grill, adjust the burners to medium-high and grill with the lid closed.)
  2. Meanwhile, arrange 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide, on a work surface; wipe the center of each with neutral oil. Arrange about 6 potato slices in a single layer in the center of one piece and sprinkle with salt and pepper.
  3. Over the potatoes, arrange 5 pieces of corn, 6 shrimp, a quarter of the sausage slices, 2 sprigs of thyme, 6 clams, 4 pieces of butter, a sprinkle of pepper, and 2 slices of lemon. Add 2 tablespoons of water, first loosely folding the long edges of foil up (to help contain the water).
  4. Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to tightly seal. Repeat.
  5. Place the packets seam side up on the grill and grill directly over the flame until they’re slightly puffed, the clams have opened, and the shrimp, corn, and potatoes are cooked through, about 12 minutes on a gas grill or up to 18 minutes on a charcoal grill.
  6. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, sprinkle with scallions, and serve at once with grilled bread.
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Lambert_pan_seared_grouper

Lambert’s Pan Seared Grouper with Roasted Red Pepper Sauce

Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood. Serves two.

Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Add heavy cream to a small saucepan on medium heat. Reduce liquid by 1/3, stirring occasionally.
  2. Add garlic and roasted red peppers. Cook until liquid is reduced again by 1/3.
  3. At the same time, sear the grouper in a skillet on medium high heat for about 3-4 minutes per side.
  4. Remove fillets from pan and place on a few paper towels to drain.
  5. Saute corn with two tablespoons of butter. Add salt, pepper and garlic to taste. Corn should be soft but not mushy (2-3 minutes). Remove from heat.
  6. To serve, plate grouper and top with red sauce and corn.
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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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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
Print Recipe
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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