Fish Recipes

Bronzed Rockfish with Edamame Succotash

and Crab Sherry-Prosciutto Sauce

Courtesy: David McCallum, Executive Chef at the Tilghman Island Inn

Makes four servings.

Rockfish:

4 6-oz. pieces of filleted rockfish (striped bass), skin scored
4 tablespoons olive oil
4 teaspoons Tilghman Island New Bay Spice (recipe follows)
salt and pepper to taste

Sprinkle fillets with salt, pepper & New Bay. Heat oil in an cast iron or tin steel skillet until very hot. Sear flesh side first until lightly browned, then sear skin side. Set aside.

Succotash:

2 cups edamame (if frozen, thawed)
2 cup fresh corn kernels
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/4 cup minced shallots
1 tablespoon minced garlic
1/4 cup dry white wine
salt and pepper to taste

Place olive oil in a sauté pan over low heat, add peppers and shallots, cook until softened. Add garlic, cook until fragrant. Add edamame, corn, white wine, salt, pepper. Cook about 3 minutes. Set aside, keep warm.

Succotash Sauce:

2 tablespoons minced shallots
2 tablespoons minced shallots
1/4 up chopped prosciutto
1/2 cup lump crabmeat
1/4 cup dry white wine
1/4 cup dry sherry
2 tablespoons olive oil
1 cup heavy cream
salt and pepper to taste

Sauté shallots, prosciutto in olive oil over low heat until shallots are soft (not browned). Deglaze pan with wine and sherry. Add cream, salt and pepper. Reduce by half. Add crab; adjust seasoning.

To Assemble:

Return fillets to a 350° degree oven until just cooked through (approx. 8 minutes per inch of thickness at the thickest part.)

Reheat succotash if necessary.

Divide succotash among four plates. Top with rockfish fillet. Reheat sauce and nap over each fillet. Garnish with a sprinkle of New Bay Spice and sprigs of fresh herbs.

Tilghman Island New Bay Spice

Mix together:
1 tablespoon paprika
2 teaspoons white pepper
2 teaspoons thyme
2 teaspoons oregano
2 teaspoons celery salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt

Smoked Salmon Cheesecake
Courtesy Jim Wilder, The Wild Orchid Cafe

Ingredients:
2-1/3 cups saltine cracker crumbs (crushed in food processor)
6 Tbs. butter
3-3/4 lbs. cream cheese, softened
10 eggs
1-1/2 lbs. smoked salmon, flaked
3/4 cup sliced green onion, chopped
1/4 cup chopped fresh dill

1.   Preheat oven to 325º. Spray 9” springform pan with vegetable spray.
2.   Mix cracker crumbs and melted butter, press firmly onto bottom of springform pan. Bake 10 min. Set on rack to cool.
3.   In large bowl with electric mixer, mix cream cheese and eggs until creamy. Stir in remaining ingredients and pour over crust.
4.   Bake 1 hr. or until center is almost soft. Run knife around rim of pan to loosen cake. 5. Cool before removing rim of pan. Refrigerate 4 hrs. or overnight. Let stand 15 minutes before serving.

Serve with bowls of toppings: chopped egg, caviar, chopped red onion, sour cream, capers, fresh dill.