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Rockfish Stuffed With Crabmeat A
classic Maryland dish that combines two of the Chesapeake's most famous
residents. Ingredients:
3 to 5 lb. rockfish (striped bass)
salt and pepper to taste
2 Tbsp. chopped onion
1/4 cup chopped celery
1/2 cup butter
2 cups soft bread crumbs
1 cup flaked crab meat
1 Tbsp. chopped parsley
1 cup milk
1 large onion, sliced
parsley and lemon Instructions:
Wash the rock (striped bass) and sprinkle it inside and out with salt
and pepper. Sauté chopped onion and celery in 1/4 cup of butter
until lightly browned. Mix together the sautéed vegetables, bread
crumbs, crabmeat, chopped parsley, salt and pepper. Stuff fish and
secure with skewers, or sew it together. Place fish in a shallow
baking dish and put milk and sliced onion in the pan. Pour 1/4 cup
melted butter over fish. Bake uncovered in a moderate oven at
350° for about 45 minutes. Garnish top of fish with thin slices
of lemon dipped in chopped parsley. Serves 4 to 6.
Courtesy Maryland's Way The Hammond-Harwood House Cookbook |
Bluefish
Baybury Bluefish
tip: remove the dark meat and soak fillets in milk before cooking Ingredients:
1 fresh bluefish filet
2 Tbsp. butter, softened
1/8 tsp. each dried thyme, rosemary, oregano, basil,
marjoram, and sage
1 tsp. minced green onion
teriyaki sauce
2 slices lemon Instructions:
Lay bluefish fillet on the center of a large square of aluminum
foil. Mix butter, herbs, and onion together. Spread on top of
fillet. Shake on enough teriyaki sauce to have a "run-off"
on the foil. Place lemon slices on top of fillet. Cover fillet
with the rest of foil. Place on a barbeque grill or in a 350° oven
for 15 to 20 minutes. Fish is done when it flakes easily.
Courtesy From A Lighthouse Window by The
Chesapeake Bay Maritime Museum
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