Miss Jil Carrie's World Famous Black Sea Bass Supreme Casserole

 

1 1/2 lbs of fish fillets

juice of 1 lemon

2 lbs fresh spinach

2 tbsp veg oil ( I cook up 5 slices bacon and use the grease

instead, crumble bacon in spinach)

1 medium chopped onion

1 tsp butter or marg (I use pam)

1/2 tsp salt (I omit and let people put their own salt on)

1/8 tsp white pepper

1/2 tsp grated fresh nutmeg

2 tomatoes, peeled and sliced (I have never peeled a tomato)

1/4 cup grated mozzarella cheese (I always use more)

 

Wash fish; pat dry.  Sprinkle with lemon juice; let stand 10

minutes.  Wash spinach; chop coarsely. Cook bacon; remove

and use in casserole, save grease.  Add onion, saute until soft. 

Fry fish with onions a few minutes on each side, until golden

brown.  Remove fish and onions; reserve.

Add spinach to frying pan; stir fry 4-5 minutes.

Grease casserole dish with butter/marg (I use Pam); add

spinach.  Arrange fish on spinach.  Sprinkle salt (if used),

pepper and nutmeg. Place tomatoes on fish; Sprinkle with

cheese.  Bake 350 degrees for 15 minutes. Yields 6.

 

Please be careful.  Sea Bass has a row of very small bones

down the backbone.  If Jim filleted them out he would lose a lot

of fish.  A lot of times, I use tweezers to pull them out if I am

cooking for guests.  Enjoy.  Jil

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Angle Bolinger's Striped Bass/Spot Recipe

This recipe came from Ms. Angel Bolinger at the MD Department of Natural Resources Fisheries Service.  Ms. Bolinger is the Administrator for the Maryland Sport Fishing Tournament and also prepares the weekly fishing report.

Here is a recipe I came up with tonight for spot and striped bass that was awesome.  I think it will work for several other species.

I cooked 2 spot fillets and one rock fillet in a pie pan coated with Pam.

Added a little olive oil.

placed the fillets in pan

squeezed in 1 lemon and 2 limes

one heaping dinner spoon of garlic

almost covered the fillets w/fresh ground black pepper

couple of turns on the grinder filled w/a blend of green, white, and red pepper

covered the fillets with paprika and then cilantro (if you have fresh cilantro don't use so much)

1 can of Rotelle (green chilies and tomatoes - a staple in Texas cooking)

The spot cooked for 17 minutes and the striper about 25 minutes at 350.

I suggest garnishing the plate with fresh cilantro sprigs and a few cashews on the fillet.

Roasted peppers or spanish rice would make a good side dish.

 Nancy Coxon's SOFT CRAB SOUP

1 lb. Bacon (cut into 1" pieces)

1 doz. Soft Crabs (Cleaned and cut into 1" pieces)

1 large Onion (Chopped)

2 - 3 tablespoons Old Bay Seasoning

3 cups Water

2 large Cans Chopped Tomatoes

1 large Can V-8 Juice

2 bags Frozen Mixed Vegetables

6 large Potatoes (cut into 1" pieces)

Salt & Pepper to taste

In a large pot, simmer bacon, crabs, onion and Old Bay Seasoning until onion is soft (about 10-15 minutes) stirring frequently.  Add water, tomatoes and juice stir well, bringing to a boil.  Turn heat down to medium low and simmer for 1/2 - 1 hour.  Add frozen vegetables, potatoes and salt and pepper (and additional old bay if desired).  Bring to a second boil, stirring frequently, reduce heat and simmer until vegetables are tender.

ENJOY!!!

Jil's Famous Award Winning St. Mary's County Crab Cakes

Ingredients:

2 lb. lump crab meat
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2  large eggs
2 tablespoons fresh lemon juice
1 tablespoon Old Bay seasoning
1/2 cup fresh bread crumbs
1 tablespoon lemon zest
2 teaspoons horseradish
2 tablespoons fresh chopped parsley
2 tablespoons chopped green onion
1 pinch salt
1 pinch black pepper

Combine all ingredients except crab meat.  Adjust seasonings to taste. Fold in crab meat and make into cakes.  Lightly flour cakes and sauté in clarified butter.

Serves 6.

Ingredients:

 8 lobsters; 1-1/4 to 1-1/2 lb each

1 lb crab meat

1/2 lb butter; melted

2 cup dried bread crumbs; ground fine

2 teaspoon of Worcestershire sauce

1 pinch salt

1 tomalley and coral

Instructions

Split a live lobster: Spread flat. Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve.  Remove stomach (under the head) and devein.  Remove tail meat and chop coarsely. Reserve. Leave claws intact.  Mix breadcrumbs, butter, salt, and Worcestershire sauce together. Add the tail meat, crab, tomalley, and coral, and toss to mix well.  Fill the cavity of each lobster with the stuffing. Place in a foil lined baking pan, alternating head and tail to fit better.  Bring the edge of foil up over the tail of each lobster. Press so as to secure end of tail to pan so the tails do not curl up as they bake. Bake at 325f for 50 minutes, more or less depending on size. Serve straight from the oven.

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.

Captain Ferrell McLain
BAYFISH Sport Fishing Charters
www.bayfish.net
1-888-BAYFISH

Saute 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.

 

Ann Franco

from Parish Cookbook, St. Francis Xavier Church, Newtowne, Maryland

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.

For free Maryland Seafood Recipe Brochures contact:

MD Dep’t. of Agriculture Seafood Marketing Program

50 Harry S. Truman Parkway

Annapolis, Maryland   21401

(410) 841-5820

Web site: www.mda.state.md.us

Cappy John’s 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 appetiz

The Sergeants BBQ Sauce

Hey Capt'n

Thanks for the great trip! It was a blast. Like I told you on the boat, I was planning on sending you my BBQ Sauce recipe. I did not ever give it out to anyone until recently. After Bruce died I started thinking about some things I could share and or do for others. The sauce is one. It will soon (hopefully) be published in a cookbook.  Since Bruce and I are the only ones in the family, other then my mother, that actually still make our own sauce I call it, The Sergeants BBQ Sauce. My recipe is slightly different from my mothers. It is improved. Here it is.

 

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.

Thanks again for the great trip.

 Greg

PS. I know it is not a Chesapeake Bay seafood recipe, although it is good on grilled shrimp, but you have my permission to put it on your website if you want to.

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

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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

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Stuffed Flounder
From: Linda Dobson

Stir Together in saucepan;

2 Tbsp flour, Salt, Pepper
1 Tbsp. mustard
1/2 tsp. Worcestershire
1/2 tsp. lemon juice
dash of Tobasco
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

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Grilled Tuna Steak with Lemon-Caper butter

1 stick unsalted butter, softened
2 Thbsp 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 remainig 1 Tbsp lemon juice over fish.

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

Serves 6

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Creamy Crab Meat Soup
From: The Art of Fish Cookery

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 doube 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

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Crab Soup
Rod 'n' Reel Restaurant, Chesapeake Beach, MD

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

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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 throughly.  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.

Sspoon 1/2 tsp. chive butter over each to serve.

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Maryland 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

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