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New!
Grilled Maryland Bluefish Ingredients:
2 pounds Maryland bluefish fillets
2 cups Italian salad dressing
2 lemons, cut in wedges Instructions:
Place bluefish fillets in a baking dish. Pour dressing over
fillets, cover and refrigerate for 2 hours. Place fillets on a hot,
oiled grill. Baste fillets frequently with dressing and cook for about
10 minutes. Turn and baste again. Fillets are done when they
just begin to flake when tested with a fork. Serve with lemon wedges.
For convenient cooking on charcoal grill, cover grill with foil and poke
holes in foil to circulate heat. Makes 6 servings.
Courtesy Maryland Department of Agriculture |
New!
Southern Maryland Perch Ingredients:
3 pounds Maryland perch, dressed
1 1/2 tsp. salt
1/4 tsp. pepper
3 medium sliced mushrooms
1/2 cup sliced onion
1/4 cup chopped green pepper
1 cup orange juice
3 tbsp. cream sherry
1 tsp. grated lemon rind
1 tbsp. flour Instructions:
Preheat oven to 450°. Season fish with salt and pepper.
Place fish in a baking dish. In a bowl, combine mushrooms, onions and
green pepper. Spread vegetable mixture over fish. Combine
remaining ingredients in a saucepan. Cook over moderate heat, stirring
frequently until mixture thickens. Pour sauce over fish and
vegetables. Bake at 450° for 6 to 8 minutes or until fish flakes
easily with a fork. Makes 4 servings.
Courtesy Maryland Department of Agriculture |
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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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