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Baked Mackerel with Mushroom Stuffing
  • 4 pounds split mackerel
  • 5 tablespoons butter or margarine
  • 1/2 cup onion, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup soft bread crumbs
  • Salt and pepper, to taste

Preheat oven to 350 degrees. Wash fish and pat dry. Sprinkle inside and out with salt and pepper. Melt 3 tablespoons of butter in a skillet and cook onions, parsley and mushrooms until onion yellows. Add vegetables to bread crumbs and mix well, seasoning with salt and pepper to taste.

Stuff fish with the mixture and close with toothpicks or skewers, or sew closed with needle and thread. Place stuffed fish in a greased baking pan, making several slits in skin of fish. Melt remaining butter and brush on fish. Bake for 45 to 50 minutes or until fish blakes easily when tested. Serves 4.

Note: Any firm whole fish, such as rockfish or bluefish, can be substituted for mackerel.

Mackerel with Fresh Tomato, Peppers and Herbs
  • 2 pounds mackerel fillets
  • 2 cups tomatoes, chopped
  • 1/2 cup onion, diced
  • 2/3 cup green and red bell pepper, diced
  • 1 tablespoon each: fresh parsley, fresh basil, fresh oregano and fresh thyme, all finely chopped
  • 1/2 cup dry white wine
  • Salt and pepper, to taste

Preheat oven to 400 degrees. Lay fish fillets, skin side down, in one layer in a greased baking dish. Combine remaining ingredients in a bowl and mix well. Spoon vegetable and herb mixture evenly over the fillets. Bake about 15 minutes or until fish flakes easily when tested. Serves 6.

Flounder Florentine
  • 1 teaspoon butter for pan and foil
  • 3 medium shallots, chopped
  • 4 flounder fillets, skinned, about 1 pound
  • 2 cups dry white wine
  • 1 pound fresh spinach, large stems removed, washed, or 2 10-ounce frozen packs
  • 2 tablespoons butter
  • 1/4 and 1/2 teaspoon salt
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon and 1/4 teaspoon white pepper
  • 2 tablespoons coarse-grain mustard
  • 1 cup heavy whipping cream

Preheat oven to 300 degrees. Butter a large pan that can be placed on a burner and in the oven. Spread shallots evenly on bottom. Lay the flounder on top of the shallots and barely cover with wine. Place a piece of buttered aluminum foil on top of the fish. Heat on mediumhigh heat for 1 minute, then place in the oven to finish poaching, about 10 minutes. Remove when fish turn white and just begin to flake.

In another large skillet, saute the spinach very briefly just to wilt, in 2 tablespoons butter. Season with 1/4 teaspoon salt, nutmeg and pepper. Arrange drained spinach around the outside edge of a platter. Carefully remove and drain two flounder fillets with a wide-slotted spatula. Place the fillets side by side on the platter inside the spinach ring. Spread fillets with mustard. Carefully lift and drain the other two fillets and place them on top of the mustard-coated fillets. Cover fish with foil again and place platter in a warm spot.

Put skillet of poaching liquid over medium-high heat and boil to reduce to about 1 cup. Add the cream and continue to reduce until the sauce thickens. Add salt and pepper. Pour over fillets and serve immediately. Serves 4.

Grilled Catfish with Orange Sauce
  • cup orange juice
  • 2 tablespoon vegetable oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic, mincedteaspoon pepper
  • 4 pounds catfish fillets

Prepare a grill or preheat the broiler. Mix orange juice, oil, soy sauce, lemon juice, garlic and pepper in a bowl. Brush catfish fillets with sauce mixture. Place fillets on oiled grill rack or broiler pan rack. Grill or broil about 4 inches from heat source for 5 minutes on each side, brushing frequently with sauce, or until fish flakes easily when tested with a fork.

Trout Marinated With Sweet Onions
From "The Italian Country Table"
  • 4 large cloves garlic, thinly sliced
  • 10 large fresh sage leaves
  • 4 4-inch sprigs fresh rosemary, broken in half
  • 10 fresh Italian parsley leaves, plus a few extra for garnish
  • Extra-virgin olive oil
  • 3 to 4 medium red onions, sliced into thin rings
  • Salt and freshly ground black pepper
  • 1/2 cup plus 2 tablespoons red wine vinegar
  • 1 pound trout, or sea trout fillets or 4 whole boned trout

Set aside about one-eighth of the garlic, 3 of the sage leaves, half the rosemary branches and about 3 of the parsley leaves. Pour a small amount of olive oil in a 12-inch skillet and heat over high heat. Saute the onions and the remaining garlic and herbs 1 minute, season with salt and pepper. Stir in 1/2 cup of the vinegar. Cook over low heat 2 to 3 minutes or until the onions have absorbed all but 2 to 3 tablespoons of the vinegar but are still somewhat crisp. Spread the contents of the pan on a platter and cool. Wash and dry the skillet.

Dust fish with salt and pepper. Put small amount of oil in the skillet and heat over medium-high heat. Saute the fish with the reserved herbs to pale gold and cooked through, about 30 seconds to 1 minute per side for thin pieces of fillet, 3 minutes per side for thicker ones. Turn the fish with two spatulas to prevent them from breaking. The fish should be firm and opaque at the center but no flaking. Spread half the onions over the bottom of a shallow dish. Top with the fish. Spoon any onion pan juices over the fish, then sprinkle with the remaining 2 tablespoons vinegar and cover with remaining onions. Season to taste. Fish is best if served at room temperature. Scatter several fresh parsley leaves over fish. Serves 4. Serve with bruschetta.

Baked Stuffed Fish
  • 1 pound backfin crab meat, picked over for shells
  • 6 tablespoons butter, melted and cooled
  • Salt and ground pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 1 whole rockfish, black bass, bluefish, or flounder (3 to 3 pounds), dressed
  • Milk, as needed

Put crab meat in bowl, pour melted butter over top, and toss. Season with salt and pepper. Mix in parsley. Stuff crab mixture inside the fish and secure with skewers or sew together. Cover bottom of baking dish with milk, about inch deep. Put fish in dish. Sprinkle lightly with salt and pepper. Bake 50 minutes to 1 hour, or until fish flakes at touch of a fork. Baste occasionally during baking with milk from dish. Serves 4.

Basic Broiled Fish
  • 2 fillets, thawed if necessary
  • 2 tablespoons butter or olive oil
  • Salt and pepper, to taste
  • Lemon wedges, if desired

Preheat broiler. Put fish on lightly greased broiling pan. Melt butter and drizzle evenly over fillets, or drizzle with olive oil if preferred. Season with salt and pepper. Broil 10 minutes per inch of thickness (measured at thickest part), or until fish flakes when tested with fork. Sprinkle with lemon juice before serving, if desired. Serves 4. Recipe can be doubled easily.

Barbecue Baked Croaker
  • 3 pounds pan-dressed croaker
  • 3 tablespoons margarine or butter
  • 3 tablespoons lemon juice
  • 3/4 cup barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper for seasoning

Wash and dry fish. In a small pan, melt margarine or butter. Mix in lemon juice, barbecue sauce and Worcestershire sauce. Pour half the mixture into shallow foil-lined baking pan. Sprinkle fish with salt and pepper and place in single layer in the pan. Pour remaining mixture over fish. Bake at 450 degrees until fish flakes easily when tested with a fork, about 15 to 20 minutes. Serves 6.

Golden Catfish Fillets
  • 1 egg white
  • 1 cup milk
  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 4 catfish fillets
  • Cooking oil
  • Lemon or lime wedges (optional)

In a shallow bowl, beat the egg white until foamy. Add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. Heat inch of oil in a large skillet; fry fish over medium-high heat for 3 to 4 minutes per side or until it flakes easily with a fork. Garnish with lemon or lime, if desired. Yields 4 servings.

Grilled Fish With Lemon Ginger Marinade
"The New Elegant But Easy Cookbook" by Marian Burros.
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup dry white wine
  • 1 tablespoon olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 cup minced green onions
  • 1 tablespoon coarsely grated ginger
  • Freshly ground black pepper to taste
  • 2 pounds fish, cut 1 inch thick

Combine the lemon zest, juice, wine, olive oil, soy sauce, green onions, ginger, and pepper for the marinade. Place the fish in a shallow, nonreactive container and cover with the marinade. Let stand for 1 to 3 hours in the refrigerator. To serve, remove the fish from the marinade and pour the marinade into a small saucepan. Using a stovetop grill, an outdoor grill or a preheated broiler, cook the fish by the following rule. Measure at its thickest point and cook it 8 to 10 minutes to the inch. Brushing with the marinade occasionally. Turn once.

Meanwhile, bring the marinade to a boil and remove it from the heat. After the fish is cooked, spoon the remaining marinade over it and serve. Yields 4 to 6 servings.

Fish Marinade
"The New Elegant But Easy Cookbook" by Marian Burros.
  • 3 large cloves of garlic, minced
  • 3 tablespoons drained, chopped capers
  • 6 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • Freshly ground black pepper to taste

Mix these ingredients and marinate fish with the mixture for about 1 hour. Preheat the broiler or outdoor grill and grill the fish, spooning the marinade over the fish as it cooks. Follow the same rule as listed above for length of cooking time. Serves 4.

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