RECIPES
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Grilled Maryland Bluefish 2 pounds bluefish fillets without skin 2 cups Italian dressing 2 lemons, cut in wedges 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. Makes 6 servings. Baked Striped Bass/Rockfish 1 pound Maryland Striped Bass fillets 2 tablespoons mayonnaise 1 teaspoon white wine worcestershire sauce 1/2 teaspoon lemon juice 1 teaspoon seafood seasoning Heat oven to 450 degrees. Place fillets on a baking dish or in a foil-lined baking pan. Mix together mayonnaise, white wine Worcestershire, lemon juice and seafood seasoning. Spread mayonnaise mixture thinly and evenly over the fillets. Bake at 450 degrees for 6 to 8 minutes. Fish is done when it flakes easily with a fork. |
Maryland Crab Cakes 1 pound Maryland crabmeat 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon seafood seasoning 1 teaspoon dry mustard 1/2 cup cracker or bread crumbs 1/4 cup mayonnaise 1/4 teaspoon white pepper Remove all cartilage from crabmeat. In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat, mix evenly. Add cracker or bread crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side. Cook until golden brown. Makes 6 servings. Elegant Low Calorie Maryland Founder Four 4 ounce flounder fillets 8 cherry tomatoes 4 cups chicken broth 4 cups dry white wine Finely chopped shallots 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon pepper Paprika Lemon wedges Wrap fillets around cherry tomatoes, secure with toothpicks. Poach flounder fillets in chicken broth and wine for about 10 minutes or until they just begin to flake when tested with a fork. Sprinkle remaining ingredients on fillets. Serve with lemon wedges and sprinkle with paprika. Makes 4 servings. Email us your favorite recipe and we will include it on our site captain@finfinder.com |
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