Solomons Island, Maryland
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ROCKFISH BAKE 
This Is truly a fitting adornment for "King Rockfish"! You won't have many leftovers but If you, do they make excellent cakes. 

1(4 ounce) can mushroom pieces, reserve liquid 
6 tablespoons butter, divided 
2 tablespoons flour 
Milk (add with mushroom liquid to make 1 1/2 cups)
11/3 cup dry white wine 
4 pounds rockfish 
1teaspoon salt 
1/4 teaspoon pepper 

Preheat oven to 350". Drain mushrooms; reserve liquid. Saute mushrooms in 3 tablespoons butter and set aside. Melt 3 tablespoons of butter in skillet. Add flour and stir. Add milk combined with mushroom liquid to make 1-1/2 cups. Cook over medium heat, stirring constantly for one minute. Remove from heat and gradually stir in wine. Add mushroom pieces. Rub fish with salt and pepper. Place in greased baking dish. Pour sauce over fish and bake 1 hour. Baste fish several times with pan juices while baking. Pour extra sauce over rockfish to serve. Garnish with lemon wedges. 

Pizza Baked Rockfish 

1 c. diced fresh mushrooms 
1/2 c. chopped onion 
2 cloves garlic, minced 
1/2 c. water 
6 tbsp. tomato paste 
1 tsp. dried basil, crushed 
1 tsp. dried oregano, crushed 
1/2 tsp. sugar 
1/4 tsp. crushed red pepper 
Nonstick spray coating 
16 oz. skinless rockfish, red snapper fillets or pollack 
8 green pepper rings 
1 cup shredded Mozzarella cheese 

Sauce: 
Combine half the mushrooms, the onions and garlic. Add water, tomato paste, basil, oregano, and red pepper. Bring to a boil, reduce heat. Simmer
uncovered for 4 minutes, stir occasionally. Remove from heat.

Meanwhile, spray 4 shallow individual casseroles with nonstick coating. Measure thickness of fish. Cut fish into equal portions. Place fish in casseroles, tucking under any thin edges. Pour sauce over fish. Top with remaining mushrooms, green pepper and cheese. 

Bake in 450 degree oven
until fish flakes easily when tested with a fork (allow 5 to 7 minutes per 1/2 inch thickness).

 

BAKED STUFFED ROCKFISH 
From "Alagician In the Kitchen", Federated Garden Clubs of Maryland 

6 to 8 pound rockfish (or local fish),cleaned and scaled 
Rub fish with lemon inside and out. Salt and pepper, place in greased pan. 

STUFFING

I pound crab meat 
I heaping tablespoon mayonnaise 
I egg 
1 teaspoon mustard 
I teaspoon Worcestershire sauce 
I slice of bread, dipped In water and squeezed dry 
Salt, pepper and Tabasco to taste

Mix stuffing ingredients well and place loosely in fish. 
Preheat oven to 350. 

TOPPING
Corn flake crumbs 
Butter or margarine 
Sprinkle generously with corn flake crumbs. Dot with butter or margarine. Cover loosely with foil. Bake at 350 for I hour. Uncover, let brown. Serve on platter with parsley and lemon slices. 
Serves 8. 

Mary S. Briscoe 
Bless, 0 Father, these gifts to our use and us to thy service and keep us ever mindful of the needs of others; in Jesus' name. Amen. 

 

 

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Last modified: September 20, 2000