Fish Filets with Spinach and Mushrooms

Fish filets
Chopped Spinach (frozen)
Sliced mushrooms
Sliced onions

Melted Butter or Italian Salad Dressings

In a wrapper of aluminum foil place a bed of thawed chopped spinach, then a layer of chopped mushrooms, then one filet.  Top with sliced onions.  Apply the melted butter or Italian dressing.  Seal the foil and bake at 350 degrees for 30 to 45 minutes. Back to top

 Rockfish Supreme
 

In a large saucepan, brown 2 medium-sized sliced onions in 2 tablespoons olive oil. Next add 24 oz of tomato sauce and an equal amount of water (or go with 20 oz of water and 4 oz of red wine) and simmer 8 to 10 minutes.  Then stir in 2 medium sized potatoes cut into 3/4 inch cubes, 1 thinly sliced green pepper, 1 teaspoon salt, 1/2 teaspoon pepper and 3 to 4 lbs of stripped bass fillets cut into 3/4 inch cubes. Cover and simmer until potatoes are cooked 15-20 minutes. Back to top

Cream of Crab Soup

Sauté onion in butter. Add milk, cream and all seasonings except cornstarch, sherry and 1 teaspoon Worcestershire sauce. Make a paste of these 3 and set aside. cook milk mixture slowly about 15 minutes. Add cornstarch paste. Cook until smooth and thickened. add crabmeat. serve hot. Better when made a day ahead. Back to top

Grilled Rockfish

This Rockfish Recipe is from the MD Seafood Marketing Program

1 4-6 lb. Rockfish, dressed

1 lemon

4 green onions, sliced thin

4 mushrooms, chopped

Pepper to taste

½ cup chopped sweet pepper

2 ribs celery, finely chopped

2 teaspoons capers, drained

1 teaspoon lite soy sauce

1 tablespoon olive oil

¼ teaspoon garlic powder

¼ cup dry vermouth, or white wine

8 strips bacon

Toothpicks

Start fire with charcoal briquettes.  Squeeze lemon juice on Rockfish, inside and out.  Sauté vegetables in olive oil and lite soy sauce with seasonings and dry vermouth.  Cover with lid and add water as necessary to keep vegetables from burning.  Cook until vegetables are tender, about 15 minutes.  Stuff fish with vegetables and wrap bacon around the fish to hold together and secure with toothpicks. Grill fish in wire rack.  Cook about 10 minutes, flip and cook about 10 more minutes until fish is done (about 20-25 minutes).  Do not allow fire to flame up.  Sprinkle with water as necessary. To serve: Remove bacon and toothpicks.  Carefully remove skin.  Place skinless pieces of fish and stuffing on platter and serve immediately.

Makes 4 to 8 servings. Back to top

FAUX CRAB BALLS

The following recipe is a really great way to prepare

filets from the monster rockfish.

3 lbs. Rockfish (remove the red meat)

2 tbs mayo

1 tbs Dijon mustard

2 eggs

2 cups Italian breadcrumbs

1 cup chopped onions

1 cup green pepper

2 tbs olive oil

1 ½ tbs old bay

1 tbs Cajon spice

Poach fish filets for 10 minutes

Sautee old bay, olive oil, green pepper & onions

Combine mayo, eggs, mustard & Cajon seasoning

Mix in sautéed veggies

Thoroughly dry & flake fish

Mix in fish & slowly add breadcrumbs

Make mixture into 2” balls

Deep fry in canola oil for 25 min at 350 degrees

These little devils are great to take along on your

next fishing trip or to serve as an appetizer. Back to top

BBQ Sauce for fish / seafood 

Ingredients:

1 Bottle Ketchup (32oz.)

1/2 Stick Butter

1 Tbsp. Sugar

2 Bay leaves, (crushed)

3 Tbsp. Lemon Juice

5 Tbsp. Vinegar

1 Tsp. Red Pepper

1/3 cup Worcestershire Sauce

1 Beer (strong ale or lager)

Put ketchup, butter and dry ingredients in large saucepan.  Put lemon juice, vinegar and Worcestershire sauce into ketchup bottle.  Shake to loosen any remaining ketchup from bottle.  Pour into sauce pan.  Add beer to sauce pan.  Cook on medium heat stirring occasionally until butter melts. Cover pan and allow to simmer, stirring occasionally. Allow sauce to cook down and thicken. There is no specific time for this.  The sauce is done when everything you put in the pan will fit back into the ketchup bottle.  Allow to cool some before putting sauce back in bottle. A personal tip for cooking.  Use beer or a 50/50 mix of vinegar and water to fight flare ups, close the lid quickly to allow the steam to penetrate the meat. Back to top

Fresh Trout Dilled & Grilled

4 whole fresh trout, cleaned,
1/3 c. olive oil
Salt & freshly ground pepper,
2 large garlic cloves, minced,
1/4 c. chopped fresh dill, or 1 Tbsp dried

Brush insides of trout with some of the oil. Season cavities with salt & pepper.  Combine garlic with dill. Stuff each trout with one quarter of the mixture.  Brush outside with oil & place on an oiled grill, or bake in 350 oven. Cook 10-12 min. turning once, until done.
Cool 10-12 min. Serves 4 Back to top

Italian Grilled Tuna

Marinate for 30 minutes.

3/4 c. extra-virgin olive oil
1/2 c. minced parsley
1/2 c. jarred marinated roasted red peppers, drained & diced.
1/2 c. thinly sliced scallions
1/4 c. fresh lemon juice
2 Tbsp capers, drained
2 Tbsp. minced fresh oregano, or 2 tsp. dried
6-8 ounce tuna steaks, about 3/4" thick.
1/8 tsp freshly ground pepper

In a medium saucepan, combine 1/2 c. olive oil  with parsley, red peppers, scallions,  2 Tbsp. lemon juice, capers, oregano, & salt.  Simmer over low heat 5 minutes, stirring occasionally, to blend flavors.  Remove from heat & set aside. Place tuna in a single layer in glass baking dish. Drizzle remaining 1/2 c. olive oil & 2 Tbsp lemon juice over fish. Season with pepper. Turn to coat both sides.  Cover with plastic wrap & marinate at room tem. 30 min. Cook over hot fire (or in baking dish) 8-10 min. Cool 13-15 min. Transfer to serving plate & spoon sauce over each steak. Serves 6 Back to top

Stuffed Flounder

Stir Together in saucepan;

2 Tbsp flour, Salt, Pepper
1 Tbsp. mustard
1/2 tsp. Worcestershire
1/2 tsp. lemon juice
dash of Tabasco
Gradually add 2/3 c. milk

Cook & stir over low heat until thick. Add 2 cups crabmeat.  Arrange 4 Flounder fillets in greased shallow pan. Spread crab mixture over top. Arrange 4 more fillets over top. Brush with butter & lemon juice. Bake 350 for 25 minutes.

Serves 8 Back to top

Grilled Tuna Steak with Lemon-Caper butter

1 stick unsalted butter, softened
2 Tbsp fresh lemon juice
1/2 tsp grated lemon zest
2 tsp Dijon mustard
2 tsp capers, drained
6 8 ounce tuna steak, cut 3/4" thick
1/4 c. vegetable oil

Mix together butter, 2 tbsp lemon juice, lemon zest, mustard, & capers.  Set lemon-caper butter aside. Brush tuna steaks with oil.  Drizzle remaining 1 Tbsp lemon juice over fish.

Grill 10-12 min. Remove from heat & top each steak with 1 tbsp lemon-caper butter.

Serves 6 Back to top

Creamy Crab Meat Soup

1/2 lb Fresh crab flakes
2 hard-boiled eggs
Grated rind of 1 lemon
1 tbsp. butter
1/2 c. sherry wine
1 tbsp. flour
1/2 c. cream
1 qt. rich milk

Remove shell fragments from crab meat. Place in deep mixing bowl. Remove yolks from hard-boiled eggs and rub through a fine sieve. Chop egg white fine. Add eggs to crab meat blend well & add grated lemon rind, butter & flour. Blend well & add 1 qt. milk. Pour into top part of double boiler, heat thoroughly & remove. Add 1/2 c. cream, stirring gently. Heat thoroughly again. Season with sherry.

Serve piping hot in heated soup bowls

Serve: 4-6 Back to top

Crab Soup
 

8 c. water
2 c. diced carrots
2 c. coarsely chipped onion
1 1/2 c . coarsely chipped celery
1/4 c. butter
1 tbsp seafood seasoning
1 tbsp Worcestershire sauce
3 c. diced potatoes
1 can whole tomatoes, crushed
1 lb. crabmeat

Put water in large pot & bring to boil. Place carrots, onion, celery, butter, seafood seasoning & Worcestershire in water. Return it boil. Reduce heat & simmer 30 min. Add potatoes & cook 20-30 min. Add tomatoes & simmer 10 min. Add crabmeat when ready to serve.

Makes 3-1/2 quarts Back to top

Grilled Oysters & Mussels on Half Shell With Chive Butter

2 doz. fresh oysters in the shell
2 doz. mussels, in the shell
3 Tbsp minced chives
8 Tbsp (1 stick) butter, softened
Salt & fresh ground pepper

Wash oyster shells to remove any sand.  Scrub mussels thoroughly.  With a small sharp knife, cut off hairy brown "beards".  In a small bowl, blend chives,  butter, & lemon juice.  Season with salt & pepper.  Place chive butter in small heavy  saucepan & melt. Cook oysters & mussels  3-4 min. until open.

Spoon 1/2 tsp. chive butter over each to serve. Back to top

Chesapeake Bay Cream of Crab Soup

1 lb. crabmeat
1 vegetable bouillon cube
1 c. boiling water
1/4 c chopped onion
1/4 c. margarine or butter
2 tbsp. flour
1 tsp salt
1/4 tsp celery salt
1/8 tsp pepper
few drops hot sauce
1 qt. milk
parsley flakes, for garnish

Dissolve bouillon cube in water. Cook onion in margarine in 4 qt saucepan. Blend in flour & seasonings. Add milk & bouillon gradually. Cook over medium heat until thickens. Add crabmeat. Heat, do not boil. Garnish with parsley flakes.

Makes 6 servings Back to top

Mango Mahi Mahi

1 ½ pounds Dolphin fillets
¼ cup olive oil
½ cup mango juice
½ cup finely chopped fresh basil

Cut fish into serving sized portions and place in a glass dish or bowl. Combine oil, juice and basil and pour over fish. Cover and refrigerate for 1 hour. Prepare grill surface by cleaning and coating with oil. When coals are ready they will have lost the flame and be covered with gray ash. Place seafood on hot grill about 6 inches from the coals. Let fish grill for about 5 to 6 minutes on each side, basting before turning fish one time. Serve with grilled vegetables and green salad.

Makes 4 Servings Back to top

Teriyaki Tuna with Tomato Salsa

• 2 T. teriyaki sauce

• 1 T. rice vinegar

• 1 T. lemon juice

• 1 tsp. gingerroot, minced

• 1 garlic clove, minced

• 1 lb. boneless tuna steak

• 1 tsp. sesame oil

• *Tomato Salsa

Preheat grill to medium-high. Combine teriyaki sauce, vinegar. lemon juice, ginger and garlic in shallow mixing bowl. Add tuna; turning to coat. Cover and refrigerate for at least 1 hour to overnight. Remove tuna from marinade and brush each side with sesame oil. Place tuna on grill and cook for 3-4 minutes on each side. Serve with Tomato Salsa.

Serves 4

*Tomato Salsa

• 1 lg. tomato, seeded and chopped

• 1 yellow pepper, seeded and chopped

• 5 scallions, sliced

• 1/2 tsp. celery seed

• 1 T. olive oil

• 1 T. hot sauce

• Salt and pepper, to taste

Combine tomato and the next 5 ingredients, mix well. Salt and pepper to taste. Refrigerate for 1 hour. 

Serves 4. Back to top

Grilled Teriyaki Tuna with Garlic Mashed Potatoes and Stirfry Sugar Snap Peas

Four 1/4lb Yellowfin Tuna Steaks (sushi grade)
Pine Tar Teriyaki Marinade.
4 potatoes.
Four handfuls sugar snap peas.
salt
pepper
garlic powder.
1 glop of sour cream
one spoonful of mayonaise
 

Place the tuna steaks on a plate and pour the teriyaki sauce (I use Pine Tar) over them. Flip a few times and let them marinate.

Peel the potatoes and cut them into thumb-sized chunks. Put the cut potatoes into a medium sized sauce pan, salt generously, and cover with water. Bring to a boil over high heat. While the potatoes are cooking, turn the grill on high heat.

Once the potatoes come to a boil, turn the heat down and let them simmer for another ten minutes or so until they are tender and can be pierced easily with a fork. Drain the water, throw in the sour cream, a healthy dose of garlic powder, some pepper, and the mayonnaise, and mash with a fork. Cover the pot to keep the heat in.

Assuming the grill is nice and hot now, throw on the four steaks. As they're sizzling, heat up a wok over high heat with a drizzle of vegetable oil in the bottom. Turn the tuna steaks 90 degrees and let them cook until they turn white about 1/3 of the thickness then flip.

Throw the snap peas into the wok, pour in the leftover marinade from the tuna steaks and stir continuously (stir-fry...get it?).

Once the stir-fry is done, the tuna steaks should be too. Assuming you bought sushi grade tuna, the steaks are best served medium-rare to rare, depending on your taste. Assemble your plates and enjoy.

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