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As fresh as it gets!  News, coupons and recipes from Mott's Channel Seafood!
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Fresh News From the Coast!
March 13, 2015
Our fishermen are happy to report that over the last week or so that their speckled trout catches have been both bountiful and beautiful! 

Did you know that this species of fish is not part of the trout family as most people believe, but is part of the croaker family and first cousin to the drum family?

What we do know is that speckled trout has an excellent flavor and texture... and is great table fare. The fish can be cooked with the skin on or off and can be baked, pan-fried, deep-fried or grilled.

Stop by soon and take some home. The Mott's Channel Seafood staff will be happy to share some preparation and cooking tips...
just ask!



Please stop in for local, fat and salty single oysters... they're fantastic!
 
Other Great Fresh Options
at Mott's for March: 


Flounder 
Tile fish
Sheepshead

Speckled trout is a mild fish that’s easy to serve with mixed vegetables, rice or potatoes.  For a spectacular side, try these twice baked potatoes and follow the tip to make them ahead.  Serves 8.  Recipe courtesy of Diane Boyd.

Ingredients

  • 4 Russet potatoes, unpeeled and scrubbed (7-8 ounces each)
  • 4 oz. Horseradish Cheddar, shredded
  • 1/2 cup 2% Greek yogurt
  • 1/2 cup milk
  • 3 scallions
  • 2 Tablespoons unsalted butter
  • salt
  • pepper

Instructions:

1. Preheat oven to 400 degrees fahrenheit. Place potatoes on a foil lined baking sheet and bake for approximately one hour, or until skin is deep brown and flesh can be pierced easily with a fork. Remove from oven and set-aside until cool enough to handle.

2. Cut each potato in half lengthwise. Scoop flesh from each half using a spoon, leaving 1/4 inch thickness of flesh in shell. Spread inside of each shell lightly with butter, and sprinkle with salt and pepper. Return potato shells to oven, shell side up. Bake until dry and slightly crisped, about 10 minutes.

3. Meanwhile, mash potato flesh together with cheddar cheese, Greek yogurt, Lactaid milk, scallions, butter and 1/2 teaspoon of salt. Season with pepper to taste.

4. Remove shells from oven and heat broiler. Divide mashed potato mixture between shells, mounding filling slightly higher in the center.


MAKE AHEAD TIP: At this point you can wrap tightly and refrigerate before placing back in oven a second time. 

5. Place potatoes under broiler until spotty brown on top, about 10 minutes. Allow to cool for 10 minutes. Serve warm.

Recipe submitted by Diane Boyd, M.B.A., R.D., L.D.N. Wilmington, NC nutrition counselor specializing in sports nutrition, weight management, and wellness; get more healthy tips by clicking here.
Print this coupon or show us this coupon on your phone!
Valid today through March 25, 2015.
Cate stopped in, bought some seafood and added her contact information to our customer fish bowl. Her name was chosen at random and now she will receive a $25 gift certificate to Mott's Channel Seafood. Our next drawing will take place in about two weeks so stop in drop a card!
Help support the 2015 New Hanover High School Baseball Team.  Consider a Wildcat 100 Sponsorship. For only $100 your business or family name will be listed on a banner at Legion Stadium (where the Wilmington Sharks also play). You will also receive two season tickets, a NHHS baseball decal and a souvenir photo of the NHHS baseball team. For more information email Alison Long at alicat@ec.rr.com.


Island Traffic Alert!

We love serving both locals and visitors alike who gather on the island for this great event next weekend. We will be open for business during our regular hours but keep in mind that traffic patterns will vary depending on the activities going on at the time. Click here to view the event's website and best of luck to all the athletes!
COMING SOON!
Our new website will be launching soon! In the meantime, connect with us via social media! We love to hear from our customers!
Copyright ©2015 Mott's Channel Seafood, All rights reserved.

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