Mariner’s Menu: Fall Favorites

Mariner’s Menu, North Carolina Sea Grants popular online seafood guide, features blogger and photographer Vanda Lewis’s pictures with recipes the late Joyce Taylor developed. Enjoy these savory specials this Fall.

CRAB-STUFFED BAKED POTATOES

• 2 cups of backfin crabmeat

• 4 medium baking potatoes

• 6 tablespoons of butter, melted

• 1/2 cup of light cream

• 1/4 cup of sour cream

• 1 cup of shredded mozzarella cheese

• 1/2 teaspoon of salt

• 1/4 teaspoon of white pepper, freshly ground

• 2 tablespoons of fresh parsley, chopped

Preheat the oven to 400° F. Scrub the potatoes with a brush. Rub them lightly with canola oil. Bake at 400° F until done, about 40 to 60 minutes.

When cool to the touch, cut the potatoes in half lengthwise. Carefully scoop out the pulp, leaving a firm shell about 1/4-inch thick.

Combine pulp, margarine, cream, sour cream, cheese, salt, pepper, and parsley. Then, gently stir in the crabmeat, being careful not to break apart the pieces.

Stuff the shells with the mixture. Sprinkle it all lightly with paprika. Bake it at 400° F until heated through, about 15 minutes.Smoked fish cheddar spread. Credit: Vanda Lewis.

SMOKED FISH CHEDDAR SPREAD

• 2 cups of flaked smoked fish

• 8 ounces of cream cheese

• 1/2 cup of mayonnaise

• 1/4 teaspoon of salt

• 1/2 teaspoon of white pepper, freshly ground

• 1/4 teaspoon of cayenne pepper

• 1 1/2 teaspoons of fresh garlic, minced

• 1/3 cup of fresh chives, chopped

• 1 1/2 cups of medium cheddar cheese, grated

• crackers

In a medium bowl, combine the cream cheese, mayonnaise, salt, white pepper, cayenne, garlic, and chives. Gently blend in the fish and cheese, taking care not to break apart the flakes.

Chill thoroughly. Place in a serving bowl, and serve with assorted crackers.Fried Striped Bass with Parmesan. Credit: Vanda Lewis.

FRIED STRIPED BASS WITH PARMESAN

• 1 1/2 pounds of striped bass fillets, skinless, cut into serving-size pieces

• 3/4 cup of flour

• 3/4 teaspoon of salt

• 1/4 teaspoon of black pepper, freshly ground

• 1/3 cup of Parmesan cheese, freshly grated

• 2 eggs

• 2 tablespoons of milk

• 1 cup of Panko crumbs

• 2 tablespoons of canola oil

• 2 tablespoons of butter

In a shallow dish, combine the flour, salt, pepper, and Parmesan. Beat the eggs and milk in another shallow dish.

Pat the fish dry. Dip it in the flour mixture, then in egg. Coat lightly with the Panko crumbs.

Heat the oil in a skillet to 375° F. Add the butter, and melt. Place the fish in the pan, and cook for about 4 minutes. Turn it, and repeat, cooking until done.Spotted Trout Chowder. Credit: Vanda Lewis.

SPOTTED TROUT CHOWDER

• 1 1/2 pounds of spotted trout, skinless fillets, cut into 1-inch pieces

• 3 tablespoons of butter

• 1/2 cup of onions, chopped

• 1/2 cup of green onions, chopped, including tops

• 1 cup of celery, chopped

• 1/2 cup of carrots, shredded

• 3 tablespoons of flour

• 4 cups of chicken broth

• 1/2 teaspoon of dried thyme leaves

• 1/2 teaspoon of salt

• 1/4 teaspoon of white pepper, freshly ground

• 1 cup of heavy cream

• 1/4 cup of fresh parsley, chopped

In a large saucepan, melt the butter. Lightly sauté the onions, green onions, celery, and carrots. Blend in the flour. Stir in the broth gradually. Add thyme, salt, and pepper.

Simmer over low heat for 10 minutes or until thoroughly heated.

Slowly stir in the cream. Add fish, and simmer until done, about 8 to 10 minutes. Garnish with fresh parsley.

Visit the Mariner’s Menu online seafood guide.