Gather around the table with these memorable dishes
LIME PEPPER SPANISH MACKERELI
RECIPE BY: Examiner
- 1 1/2 lb. Spanish Mackerel fillets
- 1 cup heavy cream
- 1/2 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon clam juice
- 3 tablespoons butter
- Dash hot sauce
- Fresh ground pepper
Heat cream in stove top pan and add lime juice. Simmer but do not boil. Add 1 tablespoon pepper as well as sugar, clam juice, and hot sauce. Mix 2 tablespoons butter and 1 1?2 teaspoons flour together and stir them into the sauce to thicken. Blend well, sauce should be smooth.
Meanwhile melt one tablespoon butter in a frying pan. Sprinkle mackerel fillets with salt and pepper and dredge through flour, then cook in frying pan for about 8 minutes, turning once, until fillets are golden brown. Place Spanish mackerel on plate and top with sauce.
GINGER GLAZED MAHI-MAHI
RECIPE BY: All Recipes
- 4 (6 ounce) Mahi-Mahi fillets
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 tablespoon vegetable oil
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. Cover and refrigerate for 20 minutes to marinate.
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.
Pour reserved marinade into the skillet and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Meanwhile melt one tablespoon butter in a frying pan. Sprinkle mackerel fillets with salt and pepper and dredge through flour, then cook in frying pan for about 8 minutes, turning once, until fillets are golden brown. Place Spanish mackerel on plate and top with sauce.
JUMBO LUMP BLUE-CRABCAKE
RECIPE BY: Food Network
- 2 pounds of jumbo lump crab meat
- 1/2 cup mayonnaise or homemade aioli
- 4 teaspoons seafood seasoning (recommended: Old Bay)
- 6 scallions, finely chopped, about 3/4 of the green part
- 3 tablespoons chopped fresh basil leaves
- 2 large eggs
- Salt and pepper
- 3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
- Canola-olive oil blend
Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off your hands between mixing and forming the cakes, as the mixture on your hands helps the cakes stay together.)
Refrigerate the cakes for at least 30 minutes.
Preheat the oven to 400 degrees F.
Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don’t fall apart. Place the pan in the oven for about 5 minutes to heat through.Serve with a red cocktail sauce and/or a flavored aioli.
RECIPE BY: EPICURIOUS
- 24 oysters, freshly shucked (on the half shell)
- 4 sticks salted butter
- 2 bunches green onions, chopped fine
- 20 cloves fresh garlic, pureed
- 1 teaspoon crushed red pepper
- 3 tablespoons fresh thyme, chopped fine
- 3 tablespoons fresh oregano, chopped fine
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Creole seasoning
- 2 oz. white wine
- 8 oz. Romano cheese, grated
- 1 loaf French bread
Sauce: Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters: Pre-heat grill to 350°. Once at 350°, place freshly shucked oysters on the half shell on the center of the grill. Once the water around the oysters begins to bubble and the oysters begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
For those of you in search of a seafood feast with minimal work, you can’t go wrong with a clambake from Surfs Up Seafood in Avon. With options for two or four, a clambake has everything you need in one pot and is ready to eat in just twenty minutes.
Combo #2 – Feeds 4
Includes: 2 pounds of medium shrimp, 24 clams, 4 clusters snow crab, 4 ears of corn, 4 servings of red potatoes, cocktail sauce, lemon, and butter. If you would like, add lobster tail to your bake or one of Surfs Up Seafood’s many other fresh catches.
Give them a call at 252-995-3432
- Remove shrimp from your pot.
- Add 1 cup of either beer, wine, or water.
- Turn burner on high and place the clambake pot on your stove.
- Drop to medium high after steam begins to flow from the pot. Let steam for 10-15 minutes.
- Add shrimp to pot for last 5 minutes of steaming time.
- Strain all seafood and vegetables onto a serving dish.
- Let cool 2-3 minutes and serve.
These are just some of our favorite recipes out of countless fresh seafood options here on Hatteras Island. Next time you visit, we encourage you to branch out and test the waters. You’ll be hooked!
Want more? Check out our recipe for Clams Casino.