Article by Christine Budd
Maryland Jumbo Lump Crab Imperial
Ingredients:
1 lb. jumbo lump crabmeat
½ cup Hellman’s Mayonnaise
1 tsp. sugar
1 tsp. Old Bay seasoning
1 tsp. finely chopped Italian parsley
1 large egg lightly beaten
Squeeze of lemon juice
Directions:
Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well. This is your imperial sauce.
Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
Place portions in the baking dish of your choice, using ramekins or small casserole dishes.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees.
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.
Cobia Fish Tacos
Ingredients:
8 oz cobia
2 limes
1 clove garlic, crushed
1/4 tsp. smoked paprika
1/4 tsp. cumin
1/4 tsp. chili powder
2 tbsp. canola oil
1/4 head red cabbage
1/2 red onion
1 tbsp. chopped cilantro
4 small soft corn tortillas
1 tbsp. plain yogurt
Dash chipotle chili sauce
4 slices avocado
Directions:
Place the cobia in a baking dish and squeeze half a lime over it. Add the garlic, cumin, chili powder, smoked paprika, and 1 tablespoon of the oil. Season with salt and pepper and turn the cobia in the marinade until evenly coated. Refrigerate, and let marinate for at least 15 minutes.
Combine the cabbage, onion, and cilantro in a large bowl. Squeeze half a lime over mix. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth, and set aside while you prepare the cobia.
Brush griddle pan with oil and heat to a medium-high heat. Cook the cobia on each side for 5-7 minutes per side until fully cooked and flakes easily. To serve, add the cabbage slaw, fish, sliced avocado, and drizzle of spicy yogurt (yogurt mixed with the Chipotle sauce).
Crunchy Baked Flounder
Ingredients:
½ cup panko
½ cup grated parmesan cheese
3 tablespoons unsalted butter, melted
4 flounder fillets (1 1/2 lb.)
Salt and pepper
Directions:
Preheat oven to 425°F. Mist bottom of a large baking dish with nonstick cooking spray. Combine panko, parmesan cheese and butter in a small bowl and stir mixture well.
Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-parmesan mixture over fish. Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately.
New England Clam Chowder
Ingredients:
8 pounds cherrystone clams, scrubbed
1 tablespoon unsalted butter
8 ounces bacon, cut into 1/2” pieces
2 celery stalks, minced
1 large onion, minced
1 garlic clove, minced
2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2” pieces
1 tablespoon chopped fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 cups heavy cream
Kosher salt, freshly ground pepper
1 freshly ground pepper
Chopped fresh chives
Oyster crackers
Directions:
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.
Divide chowder among bowls. Garnish with chives and oyster crackers.
Pan Fried Rockfish in Basil Lemon Butter Sauce
Ingredients:
1 1/2 pounds rockfish or any other white fish you like
3/4 teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder
1/3 cup flour
1/4 cup olive oil
4 cloves minced garlic
Pinch of red pepper flakes
3/4 cup low sodium chicken stock
4 tablespoons cold butter, cut into 16 cubes
3 tablespoons each: fresh lemon juice and fresh chopped basil for finishing the sauce
Directions:
SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
FRY: Add the olive oil to the pan and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!
Tuscan Grilled Trout
Ingredients:
1/4 cup olive oil
1 clove garlic, cut into thin slices
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary, crumbled
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
8 trout fillets (about 2 lbs.)
Directions:
Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
Spicy Fish Marinade
Ingredients:
1/4 cup soy sauce
1/4 cup olive oil
3 tablespoons brown mustard I use spicy brown mustard
2 tablespoons honey or use brown sugar
2 tablespoons lemon juice or juice from 1/2 lemon
1 serrano pepper diced
4 cloves garlic minced
1 teaspoon dried oregano
Red pepper flakes - 1/4 to 1 tsp. to taste
Directions:
Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
Place the fish in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
