Striped Bass Season

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Inside this little treat that showed up in the mail today from the Aquaculture Development and Seafood Marketing Program of Maryland are 7 recipes for Striped Bass, 4 recipes for Perch, and 1 recipe for Oyster Dressing. If I can figure out how to edit posts without deleting them, I'll list them all. For now, though, find the Free State Baked Stuffed Rockfish below the fold:

1. "1 4-5lb rockfish, dressed
1 tablespoon lemon juice
2 cups Skipjack oyster dressing" (personally I'd use Crab Imperial)(Recipe for oyster dressing will come later)
"salt and pepper
melted fat or oil, for basting

Wash and dry fish thoroughly. Sprinkle inside cavity with salt, pepper, and lemon juice. Put in shallow, foil-lined baking pan. Stuff cavity of fish loosely with dressing" (or personally I'd use crab imperial) "and secure edges. Baste LIBERALly with fat or oil. Bake at 350 degrees Farenheit, basting frequently, until fish flakes easily when tested with fork, 45-60 minutes.

Makes 6-8 servings"

2. "Skipjack Oyster Dressing

2 large stalks celery
1/2 cup (1 stick margarine or butter)
1/8 teaspoon MACE
1/8 teaspoon tarragon
1/2 teaspoon lemon juice
8 slices day-old bread, cubed
1 medium onion
1 teaspoon salt
1/2 teaspoon lemon and pepper seasoning
1/8 teaspoon poultry seasoning
1 pint shucked Maryland oysters, with liquor

Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired.

Makes about 4 cups dressing"

3. "Seaside Poached Rockfish (for use as an entree, in a fish salad or other dishes)

1 pound Rockfish filets
1 medium onion, sliced
2 stalks, celery, including tops, cut in strips
2 carrots, cut in strips
2 teaspoons salt
1/4 teaspoon pepper
water, just barely to cover

Put fish in a single layer in wide, shallow pan; add vegetables and seasonings; add water to just barely cover. Bring to a boil, cover and simmer slowly just until fish flakes easily when tested with a for, 5 to 10 minutes. Be careful not to overcook. Remove fish from pan and USE AS DESIRED.

Makes 4 servings as an entree. Makes almost 2 cups cut-up fish for use in a salad."

4. "Red and Orange Rockfish Salad:

2 cups coarsely flaked Rockfish (can be prepared by steaming or poaching, flake and then chill)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
salt and freshly ground pepper
2 cloves garlic, minced
4 large carrots, peeled and finely grated
1 tablespoon drained capers
2 green onions, trimmed, the white bulbs and light green stems cut into thin rounds
1/2 cup fresh tarragon leaves, or 1 tablespoon dried
3 medium plum tomatoes, cut crosswise in 1/2 inch slices

In a small bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper to taste. Add the garlic and mix well. Place the fish in a medium-sized bowl. Pour half the vinaigrette over the fish, and mix thoroughly so all of the fish is moistened with the dressing. Cover and refrigerate for 30 minutes.

Just before serving the salad, place the carrots in a large serving bowl. Add the capers, onions, and tarragon and toss. Pour on the remaining vinaigrette and toss until well mixed. Mound the carrots n the serving platter; arrange the fish on top. Surround the salad with the slice tomatoes. Serve immediately.

Makes 4 servings."

5. "Grilled Rockfish

1 4-6 lb Rockfish, dressed
1 lemon
4 green onions, sliced thin
4 mushrooms, chopped
pepper to taste
1/2 cup chopped sweet pepper
2 ribs celery, finely chopped
2 teaspoonns capers, drained
1 teaspooon lite soy sauce
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dry vermouth or white wine
8 strips bacon

Start fire with charcoal briquettes. Squeeze lemon juice on rockfish, inside and out. Saute vegetables in olive oil and lite soy sauce with seasonings and dry vermouth. Cover with lid and add water as necessary to prevent 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.

Gish fish in wire rack. Cook 10 minutes, flip and cook 10 more until fish is done (about 20 to 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 plattter and serve immediately.

Makes 4 to 8 servings."

6. "Rockfish Fillets 'Kinship'

2 lbs Rockfish fillets
1/3 cup butter
1/2 cup fresh mushrooms
1/2 cup blanched almonds
juice of 1/2 lemon
1 tablespoon chopped parsely
salt, pepper, nutmeg to taste
1/2 cup dry white wine or water

Place fillets in a buttered pan, and season with salt and pepper. Chop or slice mushrooms thin, and sprinkle them with lemon juice. Chop or sliver blanched almonds. Make a mixture of the softened butter, mushrooms with lemon, almods and parsely; season with salt, pepper, and a little bit of nutmeg. Add the white wine to pan. Spred butter mixture evenly and rather thickly over fillets. Bake in a 450 degree oven for 10 minutes per inch of thickness of fish.

Makes 4 to 6 servings"

7. "Spicy Broiled Rockfish

2 lbs Rockfish fillets
2 tablespoons margarine
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon lemon and pepper seasoning
1/4 teaspoon seafood seasoning
dash tarragon
dash rosemary
1/4 cup dry white wine (or water)

Wash and dry fish thoroughly. Place in a single layer, skin side down, on foil-lined shallow baking pan. Melt margarine or butter in a small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm. Pour 1/2 of sauce over fish. Broil, about 4 inches from source of heat, for 5 minutes. Pour remaining sauce over fish. Broil until fish flakes easily when tested with a fork, about 5 minutes more. Be careful not to overcook. Remove fish to serving platter and pour pan juices over fish.

Makes 4 to 6 servings."

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Damn, this is good stuff, Kevin. Oye, oye, print this out and post it on your refrigerators.

The Oyster Dressing is what I'm talkin' about.

Thanks. We may need to revisit this list prior to the May joint Digital Camel/NOVA TownHall bay extravaganza.

Stay Puft Marshmallow Man said:

seafood is awesome! with or without mercury!

Kevin said:

Seafood is indeed awesome. With or without mercury, I concur!

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