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Vol 49 | Num 3 | May 15, 2024

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The Galley

Article by Christine Budd

Simple Oven Baked Sea Bass

1lb. sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Preheat oven to 450F°.
In a cup, mix garlic, olive oil, salt, and black pepper.
Place fish in a shallow glass or ceramic baking dish.
Rub fish with oil mixture.
(Optional) Pour wine over fish.
Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
Drizzle remaining pan juices over fish and garnish with lemon wedges.

Grilled Sea Bass with Garlic Butter

For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic, minced
2 tablespoons finely chopped Italian parsley
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass fillets
1 1/2 tablespoons extra-virgin olive oil

Make the Butter Sauce:
Gather the sauce ingredients.
Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
Cook until the butter has melted. Set aside.
Cook the Fish:
Gather the remaining ingredients.
Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
Sprinkle the seasoning mixture on both sides of the fish.
Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.
Fish Grilling Tips:
Make sure your grill is nice and clean before starting.
Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
Don’t flip the fish until it’s completely cooked on the bottom side. This will help it separate from the grill.
Use a large, flat metal spatula to flip the fish. If you’re not sure if it’s done, use an instant-read thermometer. The internal temperature should be 145 F.

Blackened Sheepshead with Basil-Lime Cream Sauce

Olive oil
4 6-ounce sheepshead fillets
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon granulated garlic
1 teaspoon dried basil
Salt and pepper to taste
1 jalapeno pepper sliced into rings
Lime slices for serving
Avocado slices for serving if desired
For the Cream Sauce:
½ cup crema or sour cream
Juice from half a lime
Zest from half a lime + more as needed
1½ tablespoons finely chopped basil

Heat olive oil in a large pan to medium-high heat.
Season the fillets with the cayenne, paprika, garlic, basil and salt and pepper.
Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Add a splash of water and cover. Cook another few minutes, or until the fish is cooked through and moist within. Do not overcook or it can become dry.
While the fish is cooking, add the jalapeno slices to a hot pan with a splash of olive oil and crisp them up. It should take a couple minutes per side. Remove from heat.
Make your cream sauce by whisking together the sour cream, lime juice, lime zest and basil.
Drizzle the basil-lime cream over the fish and serve with crispy jalapeno slices, slices of lime, and a bit more lime zest over the top.
I like to serve mine with a few slices of avocado on the side.

Blackfish Beignets with Spicy Sauce

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons ketchup
1 tablespoon Sriracha or other hot chili sauce
2 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg yolk
1 cup soda water
2 tablespoons minced fresh chives
2/3 cup canola oil
1 pound blackfish (tautog) or other firm white fish fillets, cut into 1/2-inch slices (about 12)

For the Sauce:
Mix all the ingredients thoroughly in a bowl. Cover and refrigerate until needed.
For the Batter:
Put the flour, baking powder, egg yolk, and half the soda water in a bowl and mix until smooth with a whisk. Add the rest of the soda water and the chives and mix well. (The batter can be made up to a few hours ahead and refrigerated.)
For the Beignets:
Preheat the oven to 175 degrees. Heat half the oil in a large skillet, preferably nonstick, until hot. Dip 4 pieces of the fish into the batter until coated on all sides and place in the hot oil. Cook for 2 1/2 to 3 minutes on each side. Transfer to a wire rack set over a baking sheet, sprinkle with salt, and keep warm in the oven. Repeat with the remaining fish, adding more oil to the skillet as needed. Serve with the sauce.
Note: If making the beignets ahead, reheat them under a hot broiler for a couple of minutes on each side before serving.

20-Minute Fish Piccata

1 pound rockfish fillet
Kosher salt and black pepper
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
1/4 cup flour for dredging, (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
1/3 cup extra virgin olive oil
3 tablespoons unsalted butter or ghee divided
2 lemons for the juice
1/2 cup white wine or chicken broth
4 tablespoons capers rinsed or drained
Fresh chopped parsley for garnish

Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
To the same pan, add 1 more tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
Garnish with parsley and red pepper flakes, if using. Serve immediately!

Maryland Style Jumbo Lump Crab Imperial

1 lb jumbo lump crabmeat
½ cup Hellman’s Mayonnaise
1 teaspoon sugar
1 teaspoon Old Bay seasoning
1 teaspoon Italian parsley finely chopped
1 large egg lightly beaten lightly beaten (for a richer version use two egg yolks)
½ teaspoon lemon juice
Old Bay sprinkle on top of the finished crab imperial before baking

Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
Gently fold crabmeat into, imperial sauce, being careful not to break up crab meat.
Place portions in the baking dish of your choice, using ramekins or small casserole dishes.
Sprinkle tops of crab imperial with Old Bay or paprika.
Bake in 350-degree oven for 20-25 minutes (top will turn golden brown) or until a thermometer gets an internal reading of 165 degrees
Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly. §

Coastal Fisherman Merch
CF Merch



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