Soft Mahi-Mahi Tacos with Ginger Lime Dressing

Soft Mahi-Mahi Tacos with Ginger Lime Dressing

Prep Time: 50 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Servings: 6


1 tablespoon olive oil

salt and pepper to taste

6 (3 ounce) fillets mahi mahi fillets

1/3 cup sour cream

1 tablespoon lime juice

1 teaspoon minced fresh ginger root

1/4 teaspoon ground cumin

1 dash cayenne pepper

1 large mango - peeled, seeded and diced

1 cup diced fresh pineapple

1 avocado - peeled, pitted and diced

1 jalapeno pepper, minced

6 (6 inch) flour tortillas, warmed

1 cup chopped fresh cilantro



Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook thefillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.

Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.

To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.


Shrimp & Grits

Shrimp & Grits

Creamy Cheddar Cheese Grits

4 Tbsp. butter       
5 cups milk
2 tsp. salt              
½ tsp. hot sauce
1 garlic clove, pressed     
1 ½ cups uncooked stone-ground white grits
1 (10 oz.) block sharp white cheddar cheese, grated

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 ½ hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quickcooking grits for stone-ground grits. Decrease water and milk to 4 ½ cups each. Prepare recipe as directed, cooking grits 10-15 minutes or until thickened.

Shrimp and Sausage

1 ½ lb. unpeeled, medium-sized raw NC shrimp (31/40 count)                    
3 Tbsp. butter
2 Tbsp. all-purpose flour                            
1 medium onion, chopped
½ cup chopped green bell pepper               
2 celery ribs, chopped
1 lb. andouille or smoked sausage, cut into ¼-inch thick slices                   
1 (14 oz.) can chicken broth             
½ tsp. salt                                                 
1/4 tsp. ground red pepper      
1/3-cup heavy cream                                
1//4 cup chopped green onions

Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes). Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.

Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet. Bring to a light boil over medium-high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened. Stir in shrimp, cream and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

Recipe courtesy of the NC Department of Agriculture and Consumer Services

    Pan Seared Red Snapper with Summer Squash

    Pan Seared Red Snapper with Summer Squash


    6 oz red snapper fillet (we recommend leaving the skin on but doing so is optional)

    4 oz squash, sliced ¼ in thick (Include as much or as little squash as you like)

    1.5 oz cold diced or chopped butter

    3 oz dry white wine

    Olive oil (as needed)

    Salt and pepper to taste


    Heat a non-stick skillet and add olive oil to coat bottom.  When oil reaches smoke point add seasoned fillet, skin side down.  Turn when skin is browned and crisp.  When second side is browned, remove from pan and sauté squash.  When squash is just done, deglaze with white wine, return fish to pan and reduce wine by half.  Add cubed butter swirling to make sauce. 

    Adjust seasoning and serve immediately. 

    Blue Crab and Avocado Salad with Ruby Grapefruit Vinaigrette

    Blue Crab and Avocado Salad with Ruby Grapefruit Vinaigrette


     2 limes  

    2 Ruby Red grapefruits

    1 small shallot, minced

    2 cloves garlic, minced

    ¼ cup finely chopped cilantro leaves

    ¼ cup finely chopped flat-leaf parsley

    2 tablespoons finely chopped chives

    2 tablespoons finely chopped basil

    1 tablespoon finely chopped mint

    1 teaspoon kosher salt

    ¾ teaspoons freshly ground black pepper

    ¼ cup honey

    ¼ cup vegetable or canola oil

    2 ripe avocados

    12 ounces cooked NC blue crabmeat, picked through of any shells

    Cilantro Crisps

     3 spring roll wrappers

    1 tablespoon finely chopped cilantro

    1 large egg

    1 teaspoon water


    Cilantro Crips: 
    Heat oven to 350 degrees. Cut the spring roll wrappers into 1-1/2 inch wide strips and place on a baking sheet. Whisk together cilantro, and water and brush over strips. Bake until golden, about five minutes.  Makes 12.

    To make vinaigrette, juice the limes and grapefruit and strain to remove any seeds or pulp. Place juice in a bowl and add shallot, garlic, cilantro, parsley, chives, basil, oregano, mint, salt, pepper and honey. Whisk well to combine. While whisking constantly, slowly drizzle oil into mixture until emulsified. Chill until ready to serve.

    Cut avocados in half and remove pits. Using a knife, gently score avocado into cubes. Using a large spoon, coop out the avocado into a bowl. Add crab and enough vinaigrette to coat and gently toss. 

    Mound on mixed greens if desired. Serve immediately with cilantro crisps. 

    Hot Crab Dip

    Hot Crab Dip


    8 ounces Cream Cheese
    1 cup Sour Cream
    2 tablespoons Mayonnaise
    1/2 teaspoon Salt
    1 teaspoon Worcestershire Sauce
    6 ounces Crab Meat
    1 package Cheddar Cheese


    Mix first 5 ingredients together. Blend in crab meat with a little cheddar cheese. Bake at 350 degrees for 20-25 minutes. Add rest of cheese to the top. Microwave 3 minutes on high.  Serve with crackers or veggies.

    Contributed by Jerry Lofland

    Hatteras Style Crab Cakes

    Hatteras Style Crab Cakes


    1 lb of Fresh jumbo lump crab meat

    2 teaspoons onion

    2 Teaspoons celery

    2 Teaspoons sweet bell pepper

    1 Egg Yolk

    2 Tablespoons Mayonnaise

    2 Tablespoons Whole Grain Mustard

    Extra Virgin Olive Oil


    Fresh Cracked Pepper

    Juice of I Lemon


    In two tablespoons of Olive Oil, sauté two teaspoons each of onion, celery and sweet bell pepper, sprinkled with salt and fresh cracked pepper until translucent, about 2-3 minutes. Turn off heat and set aside.

    Gently mix all ingredients except olive oil and lemon juice together, being careful not to break up large crab meat lumps. Once mixed it should have the consistency of a lightly dressed crab salad, slightly moist.

    Add 2-3 Tablespoons of Panko bread crumbs.  Form mixture into golf ball sized balls and flatten out, slightly. 

    Heat one Tablespoon of Extra Virgin Olive Oil over medium-high heat. Cook 3-4 minutes on each side.  Add olive oil to pan as needed but be careful not to add too much. Lightly sprinkle finished crab cakes with lemon juice

    This recipe was featured in a cooking demonstration at the 2013 Outer Banks Seafood Festival. Courtesy of Cafe Pamlico Chef Forrest Paddock

    Click here to view a video of the cooking demonstration.

    Fried Oysters

    Fried Oysters

    Fried Oysters

    1 pint. North Carolina oysters                          1 cup milk or buttermilk

    ¾ cup Extra Virgin Olive Oil                            2 cups House-Autry Mills Seafood Breader

    1 cup Panko bread crumbs                               ½ cup cornstarch

    Salt & Pepper to taste

    Rinse and drain the oysters. Place them in a bowl and cover them with milk to soak while making the breader. Combine the House-Autry, Panko, cornstarch, salt and pepper in a dish. Dredge the oysters in the breader mix and shake off any excess. Heat oil in a medium size pan over medium heat. Place oysters in the hot oil and fry for approximately 2 minutes on each side until golden brown. Sprinkle with salt and pepper.

    Sweet and Spicy Tartar Sauce

    1 cup mayonnaise

    2 Tbsp. chopped fresh parsley

    2 Tbsp. horseradish

    1 ½ tsp. Cajun seasoning

    1 ½ tsp. lemon juice

    ¼ tsp. paprika

    Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.


    3 cup mayonnaise

    3 Tbsp. ketchup

    1 Tbsp. spicy stone-ground mustard

    3 Tbsp. finely chopped celery

    1 ½ Tbsp. finely chopped fresh parsley

    ½ Tbsp. finely chopped scallion

    Freshly ground black pepper

    Stir together all ingredients in a bowl. Cover and chill in the refrigerator for up to 3 days.


    Flounder with Shrimp Stuffing

    Flounder with Shrimp Stuffing


    6 Tbsp. butter, cubed                        
    1 small onion, finely chopped
    ¼ cup finely chopped celery             
    ¼ cup finely chopped green pepper
    1 lb. uncooked NC shrimp, peeled, deveined and chopped                      
    ¼ cup beef broth
    1 tsp. diced pimientos, drained         
    1 tsp. Worcestershire sauce
    ½ tsp. dill weed                            
    ½ tsp. minced chives
    1/8 tsp. salt                                        
    1/8 tsp. cayenne pepper
    1 ½ cups soft breadcrumbs


    6 flounder fillets (3 oz. each)              
    5 Tbsp. butter, melted
    2 Tbsp. lemon juice                       
    1 tsp. minced fresh parsley
    ½ tsp. paprika                              
    Salt and pepper to taste


    In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.

    Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,

    Worcestershire sauce, dill, chives, salt and cayenne; heat through.

    Remove from the heat; stir in breadcrumbs.    

    Spoon about ½ cup stuffing onto each fillet; roll up.

    Place seam side down in a greased 13 X 9 inch baking dish.

    Drizzle with butter and lemon juice. Sprinkle with seasonings.  

     Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

    Recipe courtesy of Locals Seafood in Raleigh, NC.

    Fish, Shrimp, Crab and Clam Soup

    Fish, Shrimp, Crab and Clam Soup


    1 lb Cobia
    Grouper cut into 2 inch chunks
    2 cups clam and juice
    1/2 lb shrimp large – chopped
    1 lb crabmeat
    1 onion chopped
    1/2 cup celery
    2 cups potatoes – chopped small
    1 medium can tomatoes chopped
    1-1/2 cup water
    Salt and pepper
    2 bay leaves


    Saute celery and onions until tender, add clams with juice, tomatoes, bay leaf and water, season with salt/pepper, cook about 10 minutes, add fish and shrimp, cook slowly about 10 minutes, gently stir in crabmeat cook about 10 more minutes, Let sit a few minutes before serving. Serve with good sopping bread.

    (Compliments of Sharon Peele Kennedy at Beach 104) 

    Easy Shrimp Creole

    Easy Shrimp Creole


    3 small to medium onions chopped
    2 tbsp bacon fat (leftover grease)
    1 cup water
    1/8 tsp black pepper
    2 tbsp flour
    2 tsp chilli powder
    2 tsp sugar
    2 cans (8oz) diced tomatoes
    2 cups boiled shrimp (small ones work best 40/50 or 60/70count)
    1 small bunch chopped celery
     Cooked rice


    Brown onion and celery in bacon fat. Blend flour, water and seasonings together and add them to pan slowly, stirring constantly over medium high heat.  Cover and simmer 15 minutes.  Add remaining ingredients. Continue cooking 10-15 minutes while preparing rice.  Pile rice in platter and cover with shrimp creole mixture. Serve hot. Hint: Leftovers mix well scrambled with eggs for great breakfast burritos the next morning!

    By Hobo Seafood, Swan Quarter, NC

    Crab Salad

    Crab Salad

    You've probably tried tuna salad, potato salad, shrimp salad and tomato salad but have you ever tried a crab salad? This recipe from Mariner's Menu: 30 Years of Fresh Seafood Ideas is sure to please and will make a great addition to your summer bar-b-que.


    1 pound blackfin crabmeat

    lettuce leaves

    2 hard-cooked eggs, chopped

    2 tablespoons chopped sweet pickle

    1/2 cup mayonnaise

    1 cup chopped celery

    1 tablespoon fresh lemon juice

    1/8 teaspoon freshly ground white pepper

    2 tablespoons finely chopped red onion

    tomato wedges for garnish



    Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl.  Mix well.  Gently blend in crabmeat and eggs, being careful not to break pieces apart.  Chill thoroughly.  Serve on lettuce leaves.  Garnish with tomato wedges.  Serves 6.

    Clam Fritters

    Clam Fritters


    1/2 Cup all purpose flour
    1/2 cup House-Autry Seafood Breader
    1 teaspoon sugar
    1 teaspoon baking powder
    1 egg, lightly beaten
    6 tablespoons buttermilk
    8 ounces chopped fresh clams
    1/4 cup minced red bell pepper
    1 fresh jalapeno, finely minced
    1 clove minced garlic
    vegetable oil for frying

    Dipping Sauce
    1 cup mayonnaise
    1/4 cup minced roasted red pepper
    1 teaspoon minced garlic
    2 tablespoons minced scallions (light green & white parts only)
    Sriracha Chili Sauce to taste


    Make Dipping Sauce:
     Combine all ingredients except Sriracha, mix thoroughly & add Sriracha to taste
    Make Fritters:
    Heat vegetable oil to 350 degrees in a small frying pan. Combine the flour, seafood breader, baking powder and egg in a large bowl and stir. Add the buttermilk to create a thick paste.  (The mixture should be the consistency of muffin batter.) Stir in clams, jalapeno, onion & red pepper.  Make sure the ingredients are evenly distributed.  Using a spoon or a cookie scoop, drop 1 inch balls of batter into the pre-heated oil & cook for 2 minutes, flip with a slotted spoon & cook for an additional 2 minutes.  Remove from oil, drain & serve with dipping sauce.   (yields 12 large or 24 small)

    RECIPE Courtesy of : DINKY'S WATERFRONT RESTAURANT, 57980 NC Hwy 12, Hatteras NC

    Clam Chowder

    Clam Chowder


    3 slices bacon, diced

    1 cup chopped onion

    3 cups diced potatoes

    1 bottle (8 oz.) of clam juice

    1 teaspoon salt

    1/4 teaspoon pepper

    2 cans (approximately 7 ounces each) minced clams

    3 tablespoons flour

    2 cups half and half

    1 cup milk


    Cook the bacon until it is crisp in a Dutch oven or large heavy saucepan. Remove the bacon to paper towels to drain.

    Add onion to bacon drippings in saucepan, sauté until softened.

    Add potatoes to clam juice, salt, and pepper to the saucepan. Cover and simmer for about 15 minutes or until potatoes are tender.

    Remove the saucepan from heat.

    Add minced clams with their liquid. Whisk flour into milk; add to chowder with half and half.

    Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

    Serve and enjoy!

    Chipotle Shrimp Tacos with Avocado Salsa Verde

    Chipotle Shrimp Tacos with Avocado Salsa Verde

    Total Time:              40 min
    Prep:                        30 min
    Cook:                      10 min
    Yield:                      4 servings


    Avocado Salsa:

    1 small onion, quartered

    1 jalapeno, quartered, seeds optional

    1 garlic clove, smashed

    4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped

    1/2 Hass avocado, peeled, seeded, and cut into chunks

    1 1/4 teaspoons kosher salt

    1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


    1 tablespoon olive oil

    1 teaspoon chipotle or blended chili powder

    1 teaspoon kosher salt

    1 pound medium shrimp (about 20), peeled and deveined

    8 corn tortillas

    8 sprigs cilantro for garnish

    2 limes, cut into wedges


    Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

    Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

    Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side




    Charleston Blue Crab Cakes

    Charleston Blue Crab Cakes

    2 cups blue crab meat

    1 egg

    Crumbs from two slices of toasted bread

    1 1/2 tablespoon olive oil

    1 tablespoon melted butter

    1/4 cup chopped onion, sauteed

    1 teaspoon Worcestershire sauce

    1/4 teaspoon salt

    1/4 teaspoon pepper

    In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat, mix to combine. Add the crab meat to the mixture and gently toss.

    Heat olive oil in a frying pan.  Make crab cakes by pressing handfuls of the mix into thick patties (about 1/4 to 1/3 cup of mixture per cake).  Lightly brown each cake (about two minutes per side) in the pan.

    Beaufort Crab Cakes

    Beaufort Crab Cakes


    1 lb crab meat

    2 tablespoons flour

    2 tablespoons butter, melted

    2 tablespoons mayonnaise

    Juice of 1/2 lemon

    1 teaspoon mustard

    1/2 teaspoon crab boil seasoning

    1 egg, beaten

    Salt and pepper to taste

    Cracker meal


    Combine all ingredients except egg and salt and pepper. Beat egg with salt and pepper added. Form crab mixtureointo cakes. Roll each cake in cracker meal, dip in egg, then roll again in cracker meal. Fry in hot oil until brown. Serves 6.

    Recipe courtesy of Tradewinds Magazine. Photo courtesy of Locals Seafood. 

    Baked Flounder with Tomatoes and Basil

    Baked Flounder with Tomatoes and Basil

    This baked flounder is so easy, so flavorful, and so ready to land on your dinner table. Pro tip: The recipe works best in summer when tomatoes are ripe and abundant.


    1 pound very ripe tomatoes, cored, quartered (halved if small)

    4 garlic cloves, minced

    2 tablespoons extra-virgin olive oil

    2 tablespoons fresh lemon juice

    2 tablespoons thinly sliced fresh basil

    Kosher salt, freshly ground pepper

    4 6-8 ounce boneless flounder fillets


    Preheat oven to 425.  Toss first 5 ingredients in a large baking dish. Spread out in an even layer.

    Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture.

    Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

    Recipe & Photos via BON APPÉTIT



    Baked Flounder with Parmesan Crumbs

    Baked Flounder with Parmesan Crumbs

    4 flounder fillets (2 pounds total)

    Salt and freshly ground pepper

    3/4 cup freshly grated Parmesan cheese

    1/2 cup coarse fresh bread crumbs

    4 tablespoons unsalted butter, melted

    2 tablespoons extra-virgin olive oil

    Preheat oven to 425. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.

    Recipe & Photo via Food & Wine