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Vol 49 | Num 4 | May 22, 2024

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The Galley

Article by Christine Budd

Baked Stuffed Clams

24 middle-neck clams or top-neck clams rinsed well to remove sand and grit
3 tablespoons onion fine dice
3 tablespoons bell peppers finely diced
1 clove garlic minced
2 slices bacon finely chopped
¼ cup butter ½ stick
2 tablespoons parsley finely chopped
1 tablespoon lemon juice
1 cup bread crumbs, plain
¼ cup clam juice liquid from steaming the clams, more if needed
¼ cup Romano cheese grated
1 teaspoon oregano
¼ black pepper
¼ crushed red pepper
12-14 clam half-shells well rinsed, foot removed

Rinse clams in cold running water changing out the water frequently until the water starts to run clear. Remove all sand and grit.
*Discard any clams that are not closed or that won’t close when you tap them on the counter. These clams are dead and should not be consumed.
Over high heat in a medium to large pot add 1 tablespoon olive oil and ½ cup water. Add thoroughly washed clams to the pot and cover. Allow to cook for 6-10 minutes or until the shells have all opened.
Remove the clams from the pot and let them cool until you can comfortably handle them.
**Save the clam broth that you don’t need for this recipe for later use in soups or sauces.
Remove the clam meat from the clams (not the clam foot which is attached to the shell) and chop into small pieces.
Pick the best clam shells for stuffing, gathering enough for the amount of clams you’re making. Break apart the clamshells from their hinges removing the foot from the shell. Rinse the shells in cold running water until clean. Set aside until needed.
Preheat oven to 375 degrees F
In a large sauté pan over medium-high heat, melt the butter. Add the bacon, onion and peppers, saute for 2 minutes then add the garlic and continue to saute for another minute.
Turn off the heat and add the minced clams, bread crumbs, parsley, lemon juice, seasonings and clam juice.
Stir until the stuffing mixture is completely moistened. The stuffing should be moist but not soggy. Add more clam juice if too dry or more bread crumbs if too wet.
Stuff clam shells with stuffing and place on a baking sheet.
Bake for approximately 20-25 minutes at 375 degrees F. Or until the tops start to brown.
Serve with lemon wedges and cocktail sauce.

One-Dish Rockfish

5 cups fresh spinach
2 (6 ounce) rockfish fillets
10 cherry tomatoes, halved
½ cup vegetable broth
2 tablespoons minced fresh dill
½ teaspoon lemon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter

Gather all ingredients. Preheat the oven to 400 degrees F
Layer spinach on the bottom of a 2-quart baking dish. Arrange rockfish on top; scatter tomatoes around fillets. Pour in broth and season the fish with dill, lemon pepper, garlic powder, onion powder, salt and pepper. Place a slice of lemon and onion on each fillet and top with butter. Cover the entire dish with aluminum foil.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Sheepshead Fish Stew

3 tablespoons bacon fat or vegetable oil
1 large yellow or white onion, chopped
1/2 pound fresh okra, sliced (or 1 cup dried)
2 teaspoons Cavender’s seasoning (optional)
1 quart chicken or seafood stock
1 quart water
1 cup crushed tomatoes
2 cups cooked hominy or other corn (canned or frozen is fine)
2 cups cooked black-eyed peas or butter beans (canned or frozen is fine)
1 pound smoked sausage, sliced
2 pounds sheepshead fish, cut into 1-inch chunks
1/4 cup chopped chives or parsley
Saltines (optional)

In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
Add the okra and Cavender’s seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don’t boil, for 15 minutes.
Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.

Fish Taco Bowls

4 - 6 oz. boneless skinless fish fillets , such as blackfish, cod, mahi, cut into 1 inch pieces
Olive oil spray
2 to 3 teaspoons cajun seasoning, or to taste
1/4 cup mayonnaise
1 teaspoon sriracha or chipotle in adobo sauce
2 limes
5 cups slaw, red cabbage, white cabbage and shredded carrots
1/2 tablespoon olive oil
1/2 teaspoon kosher salt
Cilantro, optional

Spritz fish with oil. Apply seasoning over entire fish. Cut 1 lime into wedges and halve the other.
Fish Taco Seasoning:
Combine mayo and sriracha or chipotle and squeeze 1/4 of the lime. Add a little water until it’s easy to drizzle later.
Air fry the fish 6 minutes 400F shaking the basket half way.
Air Fryer fish taco:
Meanwhile, combine slaw with 1/2 tablespoon olive oil, remaining half lime and 1/2 teaspoon salt.
Divide on 4 plates, add fish on the side and drizzle the spicy mayo over the fish.
Serve with lime wedges and garnish with cilantro.
No air fryer, no problem! Heat a skillet on high heat, spray with oil and cook 5 to 6 minutes.

Blackened Redfish “On the Halfshell”

2 large redfish fillets, scales left on
Extra virgin olive oil
For the Blackening Mixture:
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
For the Herb Butter
6 tablespoons butter
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
Coarse salt
1 Freshly ground black pepper

Make the blackening mixture, if using. Combine the salt, garlic and onion powders, paprika, black pepper and cayenne pepper in a bowl and mix with your fingers. Alternatively, use your favorite commercial blackening rub.
Run your fingers over the fish fillets, feeling for bones. Pull out any you find with needle-nose pliers. Lightly oil the fish fillets with olive oil, then season generously with the blackening mixture.
Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil well.
Make the herb butter: Melt the butter in a small saucepan.
Arrange the fish fillets, flesh side down on the grill grate and grill until nicely browned, about 3 minutes. Using a spatula and tongs, carefully turn the fish over and continue to cook for 3 minutes until the fish is cooked through. To check for doneness, press the fish with the tip of your finger. It should flake easily.
Transfer the fish to a platter or plates, scale side down, and drizzle with some of the herb butter before serving.

Smokey & Savory Sea Bass

24 oz skin-on boneless sea bass fillets
2 tbsp olive oil, divided
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp cayenne
1/4 tsp cumin
1/2 tsp oregano
1 tsp paprika
3/4 tsp salt, divided
6 oz corn kernels
3 1/2 cups cooked medium-grain rice (from 1 3/4 cups uncooked)
1/4 cup scallions, chopped
1 tbsp lime juice
2 tbsp parsley, chopped

Marinate the Sea Bass:
Add 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp cayenne, 1/4 tsp cumin, 1/2 tsp oregano, 1 tsp paprika, and 1/2 tsp salt to 24 oz fillets. Rub well to coat both sides evenly.
For the Blackened Sea Bass:
Mix the rice: In a large mixing bowl, add 3 1/2 cups cooked medium-grain rice, 6 oz corn kernels, 1 tbsp lime juice, 1/4 tsp salt, and 1 tbsp olive oil. Toss well.
Cook the sea bass: Add 1 tbsp olive oil to a skillet over medium heat, then place the fillets skin side down and cook for 8 minutes. Flip to the other side and cook for 3 more minutes.
Garnish and serve: Transfer the fillets to serving plates with mixed rice. Sprinkle 2 tbsp chopped parsley and 1/4 cup chopped scallions on top. §

Coastal Fisherman Merch
CF Merch



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