Clams casino. Credit: Vanda Lewis.

Mariner’s Menu
Clams Casino, Cornbread-Oyster Dressing, Sautéed Striped Bass With Garlic-Basil Butter, and More


Mariner’s Menu, North Carolina Sea Grant’s popular online seafood guide, features blogger and photographer Vanda Lewis’s pictures with hundreds of recipes the late Joyce Taylor developed. Enjoy these savory specials over the holidays and during the new year.


In a medium saucepan, cook bacon until it’s lightly browned. Remove and reserve.

Remove all but 4 tablespoons of bacon grease. Stir in the green onions. Add pepper, thyme, lemon juice, Tabasco, and 2 tablespoons of crumbs. Mix well. Remove from heat.

Place clams shells on the bed of rock salt in a sheet pan. Place each clam on a half shell. Spoon the sauce evenly over the clams. Sprinkle each with crumbs. Place bacon pieces on top.

Bake at 475° F until browned and liquid is absorbed (about 8 to 10 minutes).

Flounder Fillets. Credit: Vanda Lewis.

Flounder Fillets. Credit: Vanda Lewis.


Prepare the Parmesan Stuffing (below), and set it aside.

Sprinkle fillets with salt and pepper. Roll them up, lapping small end over larger, leaving space in the middle for stuffing.

Place the rolled fillets in a greased muffin tin. Spoon the Parmesan Stuffing into the center of each. Baste the tops with melted butter, and bake at 450° F until stuffing is lightly browned and fish flakes easily with a fork (about 20 minutes).

Parmesan Stuffing

Melt the butter in a medium skillet over medium heat. Sauté the onion and celery until soft. Remove from heat. Combine with crumbs, Parmesan, salt, pepper, and basil.

Cornbread Oyster Dressing. Credit: Vanda Lewis.

Cornbread Oyster Dressing. Credit: Vanda Lewis.


Preheat the oven to 400° F. Cook the Cornbread (below), and set it aside.

Lower the oven temperature to 350° F.

Melt the butter in a medium saucepan. Lightly sauté the onion and celery. Add salt and pepper.

In a large bowl, combine the Cornbread and crumbs. Add sautéed vegetables, parsley, sage, and eggs. Add the oysters and toss lightly. Add reserved oyster liquid until the dressing is moist but not packed.

Place it in a shallow, greased baking pan and bake, uncovered, at 350° F until done through and crusty outside (about 30 to 40 minutes).


Mix the cornmeal, milk, and egg, and pour it into a shallow, greased pan. Bake at 400° F until brown (about 30 minutes).

Sauteed Striped Bass with Garlic Basil Butter. Credit: Vanda Lewis.

Sauteed Striped Bass with Garlic Basil Butter. Credit: Vanda Lewis.


Prepare the Garlic-Basil Butter (below), and set aside.

Pat the fish dry with paper towels. Season with salt and pepper. In a large nonstick skillet, melt the butter with oil over medium- high heat.

Place the fish in the skillet and cook for about 6 minutes. Gently turn the fish over and cook about 1 to 2 minutes longer, or until done. Serve with Garlic-Basil Butter.

Garlic-Basil Butter

In a small bowl, combine the butter, garlic, basil, lemon juice, and salt. Serve with warm fish.

For hundreds of free seafood recipes, visit:

from the Winter 2021 issue