Jims Galley

Jims Galley

Monday, October 4, 2010

Happy Rockfish Season!

To kick off the start of Rockfish Season we are including one of our all time favorite and simple recipes. Here ya go!!

This is a dish that I serve with a Rockfish meal, and also will sometimes use this as a fantastic appetizer. I call the side dish Verde Scallops. The recipe is a simple one, however your guest will never figure out what the seasoning is, here she goes!
First, get yourself some fresh large ocean scallops, clean and set aside in a small bowl. Next, pour about a half a bottle of Verde Salsa into the bowl of Scallops, then several dashes of your favorite Jalapeno sauce or dry mix. Sprinkle a little bit of Old By seasoning on top of the Scallops, then cut in half some nice thick West Virginia Bacon. You do want to pre fry and drain your bacon about 3\4 way done, be sure to pat dry the grease off of your Bacon.
Next, simply take some toothpicks and wrap the Bacon around the Scallop and pan sear until the Scallop is brown on both sides.
Pre heat your oven to 450 degrees, add a little white wine to the bottom of the pan, then place the pan seared Scallops onto the baking pan. Use a little bit of real butter to top off the Scallops, and bake off for about 10 minutes.
That is it! Serve up next to your Rockfish or as an appetizer and you are good to go!!
Now for the main course. STUFFED ROCKFISH! First go and catch some fresh Rockfish, filet them out so they have no skin, bones, or center red line. Take the filets and put onto a pan that is large enough to hold the filet. Add white wine to the bottom of the dish, and sprinkle Caribbean Jerk seasoning and some Old Bay on top of the Filets. I also will put some fresh Parsley, Oregano, and Thyme and lemon on top of the filets. Fill the filet with you favorite crab stuffing. Bake at 350 for 25 min, then broil of the top of the filets for about three minutes.
This is what you pour on top of the Filets. Simply cut up some fresh tomatoes and place into a mixing bowl. Add fresh cut Parsley and fresh ground Pepper to taste. Add three tablespoons of Olive oil and a dash of Cayenne Pepper. Sautee some Red onions Chopped and then place in the mixing bowel. Stir up the Salsa then pour over the middle of the baked Rockfish, then serve.
This is a great holiday treat, and the colors of the red salsa, white Rockfish, and Green Scallops, really represent the holiday tradition in a magnificent way. Your Holiday guest will want to come back every year.
Captain Max King with Hogg
Now as good as the Rock fishing is during the fall, don’t forget that the ocean season provides some of the largest fish that will be caught all year. Last year our Bay season was rather fantastic, during the annual Jim Baugh Rockfish Holiday fishing Tournament, we had the largest Rockfish to be weighed in for the year in any Bay Rockfish Tourney-Rockfish in excess of 50 pounds!!!!
Bon Appetit , Bon Vioge, and Happy Rockfishing!
Jim Baugh
Jim Baugh Outdoors TV


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