{"id":13845,"date":"2020-09-16T14:56:28","date_gmt":"2020-09-16T18:56:28","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=13845"},"modified":"2024-08-15T13:23:07","modified_gmt":"2024-08-15T17:23:07","slug":"mariners-menu-fall-2020","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2020\/","title":{"rendered":"Mariner&#8217;s Menu: Fall Favorites"},"content":{"rendered":"\n\n\n\n\n<p><strong><br>BAKED SPOTTED TROUT WITH BACON STUFFING<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 spotted trout fillets<\/li>\n\n\n\n<li>6 bacon slices<\/li>\n\n\n\n<li>1\/4 cup onion, finely chopped<\/li>\n\n\n\n<li>2 cups soft breadcrumbs<\/li>\n\n\n\n<li>1\/4 cup chicken broth<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1\/4 teaspoon sage<\/li>\n\n\n\n<li>1\/4 teaspoon thyme leaves<\/li>\n\n\n\n<li>1 1\/2 tablespoons butter, melted salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>In a medium saucepan, cook the bacon. Remove the bacon and dice. Discard all but 1 tablespoon of bacon drippings. Add onion and cook until tender. Stir in crumbs, broth, 1\/4 teaspoon salt, 1\/4 teaspoon pepper, sage, thyme, and bacon.<\/p>\n\n\n\n<p>Lay out the fillets on a work surface, skin side up. Spoon stuffing onto the fillets. Roll up each fillet and place the seam side down on a parchment-lined baking sheet. Brush with 1 1\/2 tablespoons of melted butter. Lightly salt and pepper. Bake at 375\u00b0F until done, about 10 to 12 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-scaled.jpg\" alt=\"Crab Cake Appetizers with Fresh Tarragon, courtesy of Vanda Lewis.\" class=\"wp-image-13761\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Crab Cake Appetizers with Fresh Tarragon, courtesy of Vanda Lewis<\/figcaption><\/figure>\n\n\n\n<p><strong>CRAB CAKE APPETIZERS WITH FRESH TARRAGON<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin crab meat<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>1\/4 cup red pepper, chopped<\/li>\n\n\n\n<li>1\/4 cup celery, chopped<\/li>\n\n\n\n<li>1\/4 cup onion, chopped<\/li>\n\n\n\n<li>3 tablespoons fresh tarragon, chopped<\/li>\n\n\n\n<li>1\/4 teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1\/8 teaspoon cayenne pepper<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 cup mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 cup French breadcrumbs<\/li>\n\n\n\n<li>1 cup French breadcrumbs for coating<\/li>\n<\/ul>\n\n\n\n<p>Melt the butter in a medium saucepan. Saut\u00e9 red pepper, celery, and onion until tender.<\/p>\n\n\n\n<p>Remove it from heat. Stir in tarragon, Tabasco, cayenne, and salt. Blend in mayonnaise, egg, and breadcrumbs. Gently blend in crab meat, taking care not to break the meat apart.<\/p>\n\n\n\n<p>Shape into bite-size balls, about 1 inch in diameter. Dredge lightly in the remaining 1 cup of breadcrumbs.<\/p>\n\n\n\n<p>Deep fry in hot oil until golden brown, about 3 minutes. Be sure the oil is hot before putting in the second batch. You also can prepare these as regular crab cakes.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-scaled.jpg\" alt=\"Oyster Dressing with Thyme, courtesy of Vanda Lewis.\" class=\"wp-image-13760\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-3-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Oyster Dressing with Thyme, courtesy of Vanda Lewis<\/figcaption><\/figure>\n\n\n\n<p><strong>OYSTER DRESSING WITH THYME<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups oysters, drained, coarsely chopped, liquid reserved<\/li>\n\n\n\n<li>2 sleeves saltine crackers, crushed<\/li>\n\n\n\n<li>1\/2 cup butter<\/li>\n\n\n\n<li>1\/2 cup onion, chopped<\/li>\n\n\n\n<li>1\/2 cup green onions, including tops, chopped<\/li>\n\n\n\n<li>1\/2 cup celery, chopped<\/li>\n\n\n\n<li>1\/2 cup heavy cream<\/li>\n\n\n\n<li>1 teaspoon dried thyme<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<p>Melt the butter, and add onion, green onions, and celery. Lightly saut\u00e9 it. Remove it from heat. Add cream, thyme, salt, and pepper.<\/p>\n\n\n\n<p>In a large bowl, combine the crushed crackers and vegetable mix.<\/p>\n\n\n\n<p>Add oysters and toss lightly. Add the reserved oyster liquid until stuffing is moist, about 1\/4 cup.<\/p>\n\n\n\n<p>Place in a shallow greased baking pan. Bake, uncovered, at 400\u00b0 F until done through and crusty on top, about 30 to 40 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-scaled.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-scaled.jpg\" alt=\"Saut\u00e9ed Black Sea Bass with Lemon-Thyme Sauce, courtesy of Vanda Lewis.\" class=\"wp-image-13762\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-4-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Saut\u00e9ed Black Sea Bass with Lemon-Thyme Sauce, courtesy of Vanda Lewis<\/figcaption><\/figure>\n\n\n\n<p><strong>SAUT\u00c9ED BLACK SEA BASS WITH LEMON-THYME SAUCE<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 black sea bass fillets<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>flour<\/li>\n\n\n\n<li>2 tablespoons vegetable oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p><em>Lemon-Thyme Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tablespoons butter<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>1\/2 teaspoon lemon zest<\/li>\n\n\n\n<li>1\/4 teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>2 teaspoons fresh thyme, minced<\/li>\n<\/ul>\n\n\n\n<p>Prepare lemon-thyme sauce and keep warm. In a small saucepan over low heat, melt the butter. Remove from heat and add juice, zest, pepper, and thyme. Mix well.<\/p>\n\n\n\n<p>Lightly salt and pepper the fillets. Dredge lightly in flour. Heat oil in a large skillet, and then add butter. Cook the fish until just golden brown on one side, about 3 to 4 minutes. Turn and repeat on the other side. Serve with lemon-thyme sauce over the black sea bass.<\/p>\n\n\n\n<p><span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/MarinersMenu.pdf\">Access the PDF version of <em>Mariner&#8217;s Menu<\/em>.<\/a><\/span><\/p>\n\n\n<div class=\"wp-block-ncst-related-stories\"><h2 class=\"related-stories__label\">Related<\/h2><div class=\"ncst-component__related-stories-container\"><a \n      href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/magazine\/fall-2020\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Fall 2020 Issue<\/span><span class=\"arrow-indicator\"><svg class=\"wolficon wolficon-arrow-right-bold\" role=\"img\"  aria-hidden=\"true\">\n\t\t\t\n\t\t\t<use xlink:href=\"#wolficon-arrow-right-bold\">\n\t\t<\/svg><\/span>\n    <\/a>\n  <\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>One of the fastest growing websites for seafood recipes provides us with savory fall delights.<\/p>\n","protected":false},"author":63,"featured_media":13853,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"Vanda Lewis and Joyce Taylor","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"<em>Baked Spotted Trout with Bacon Stuffing, courtesy of Vanda Lewis<\/em>\",\"displayCategoryID\":580,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"<em>Mariner\u2019s Menu<\/em>, one of the fastest growing sites for <a href=\\\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\\\" target=\\\"_blank\\\" rel=\\\"noopener noreferrer\\\">seafood recipes on the web<\/a>, features blogger and photographer Vanda Lewis\u2019s pictures with recipes the late Joyce Taylor developed. Lewis selected these savory delights to enjoy this autumn.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[578,580,587,595],"tags":[],"_ncst_magazine_issue":[653],"class_list":["post-13845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-578","category-fall-2020","category-mariners-menu","category-seafood"],"displayCategory":{"term_id":580,"name":"Fall 2020","slug":"fall-2020","term_group":0,"term_taxonomy_id":581,"taxonomy":"category","description":"","parent":578,"count":11,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mariner&#039;s Menu: Fall Favorites - Coastwatch<\/title>\n<meta name=\"description\" content=\"Mariner\u2019s Menu, one of the fastest growing sites for seafood recipes on the web, features these savory delights to enjoy this autumn.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2020\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mariner&#039;s Menu: Fall Favorites\" \/>\n<meta property=\"og:description\" content=\"Spotted trout, crab, oysters, and black sea bass are on the menu.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2020\/\" \/>\n<meta property=\"og:site_name\" content=\"Coastwatch\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-16T18:56:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-15T17:23:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dave Shaw\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Mariner&#039;s Menu: Fall Favorites\" \/>\n<meta name=\"twitter:description\" content=\"Spotted trout, crab, oysters, and black sea bass are on the menu.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/09\/photo-2-scaled.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dave Shaw\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2020\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-fall-2020\/\",\"name\":\"Mariner's Menu: Fall Favorites - 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