Article by Mama Jock
Baked Stuffed Rockfish
submitted by Mike Hackney
2 1/2 to 3 lbs. whole rockfish, head and fins removed
1/2 cup onion
1/2 cup celery
1/4 cup butter
2 tsp. parsley, minced
1/2 tsp. salt
1/2 tsp. thyme leaves
1 cup bread cubes (dried)
3 bacon slices
Rinse and pat dry fish with paper towels.
Preheat oven 350 degrees.
Saute onion and celery in butter until tender.
Add the parsley, salt, thyme and bread cubes. Stir well.
Spoon stuffing into cavity of fish and close with skewers or string.
Place fish in a large greased roasting pan.
Arrange bacon diagonally on fish. Do not overlap bacon.
Sprinkle with pepper.
Bake 35 to 40 minutes. Test with fork.
Serves 4.
Fried Tautog
submitted by Cindy Hackney
1 lb. tautog fillet, cut into serving pieces
1/4 cup butter
2 TBSP. lemon juice
2 TBSP. fresh parsley, chopped (or 1 1/2 tsp. dried)
3 TBSP. fresh dill, chopped (or 1 1/2 tsp. dried)
Cayenne pepper to taste
Salt to taste
Paprika
In a small saucepan melt butter; stir in lemon juice, parsley, chives, dill, cayenne and salt, if desired.
Place fillets in a lightly oiled baking dish.
Pour butter and herb mixture over fillets.
Sprinkle with paprika and bake uncovered in a preheated 400 degree oven for about 8 to 10 minutes or until fish begins to flake.
Place on warm platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish.
Serves 4.
Crispy Fish Sandwiches
3 cups shredded red cabbage
2 TBSP. apple cider vinegar
1/2 tsp. celery seeds
1/4 cup parsley leaves, finely chopped
1/4 cup plain Greek yogurt
2 TBSP. mayonnaise
2 TBSP. sweet pickle relish
1 TBSP. fresh lemon juice
1 tsp. Dijon mustard
Salt and pepper
2 large egg whites
3/4 cup plain dried bread crumbs
4 skinless flounder fillets
4 hamburger buns, toasted
1/2 English cucumber, very thinly sliced
Preheat broiler on high.
Coat jelly roll pan lightly with cooking spray.
In a large bowl, combine cabbage, vinegar and celery seeds; toss well and set aside.
In a small bowl with wire wisk, stir together parsley, yogurt, mayo, relish, lemon juice, mustard, 1/4 tsp. salt and 1/8 tsp. pepper; cover and refrigerate.
In pie plate, whisk egg whites just until frothy.
Place bread crumbs on a plate.
Season both sides with salt and pepper.
Dip flounder into egg whites, then coat with bread crumbs.
Place on broiler pan and broil 2 to 3 minutes or until golden brown on both sides.
Cut each fillet in half.
Spread 2 TBSP. of tartar sauce on each bun; top with cucumber, flounder and slaw.
Serves 4.
Mexican Baked Cod
1 1/2 lbs. cod fillets
1 cup salsa
1 cup shredded sharp cheddar or pepper jack cheese
1/2 cup coarsely crushed corn chips
1 avocado peeled and sliced
1/4 cup sour cream
Lime juice
Preheat oven to 400 degrees.
Lightly grease an 8x12 baking dish.
Rinse fillets and pat dry with paper towels.
Lay the fillets in a single layer in dish and top with the salsa.
Sprinkle the cheese over the salsa and top with the corn chips.
Baked uncovered for 15 minutes.
Serve with the avocado and sour cream.
Serves 6.
Striped Bass Chowder
submitted by Russ Gillespie
2 lbs. bass fillet, cubed
2 slices bacon, diced
1 onion, diced
1 large raw potato, cubed
1 quart milk
Salt and pepper, to taste
1 TBSP. butter
Fry bacon until crisp and set aside.
In the bacon fat, sauté onion until tender.
Lower the heat, add fillets and potato.
Cover fish and potatoes with water, add the salt and simmer until potatoes are tender.
Slowly add the milk while slowly raising the heat.
Season with salt and pepper.
Stir in the bacon and top with butter.
Serves 4.
Creole Black Drum
2 lbs. black drum fillets
3 fresh tomatoes, chopped
1 small onion, chopped
1/2 green pepper, chopped
1 TBSP. fresh lemon juice
Cayenne pepper, to taste
3 TBSP. Butter
Olive oil
Melt butter in a small saucepan; set aside.
Coat large baking dish with olive oil.
Lay fillets over oil; top with the fish fillets and rest of the ingredients.
Pour reserved butter over all.
Bake 15 to 20 minutes.
Serve with wild rice.
Serves 4 or 5.
If you have a favorite seafood recipe that you would like to share with Coastal Fisherman readers, you can send it to Mama Jock at 12748 Sunset Avenue, Ocean City, MD, 21842 or email it to [email protected].
