{"id":14203,"date":"2020-12-14T09:42:29","date_gmt":"2020-12-14T14:42:29","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=14203"},"modified":"2024-08-15T12:48:38","modified_gmt":"2024-08-15T16:48:38","slug":"mariners-menu-winter-2020","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2020\/","title":{"rendered":"Mariner&#8217;s Menu: Winter Wonders"},"content":{"rendered":"\n\n\n\n\n<p><span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Mariner&#8217;s Menu<\/em><\/a><\/span>, one of the fastest-growing sites for seafood recipes on the web, features blogger and photographer Vanda Lewis&#8217;s pictures with recipes the late Joyce Taylor Developed. Lewis selected these delights to enjoy this holiday season and beyond.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>CLASSIC OYSTER DRESSING&nbsp;<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups oysters, drained, liquid reserved<\/li>\n\n\n\n<li>6 cups French bread, cut into small cubes<\/li>\n\n\n\n<li>4 tablespoons butter<\/li>\n\n\n\n<li>1 cup celery, chopped<\/li>\n\n\n\n<li>1 cup onion, chopped<\/li>\n\n\n\n<li>1 teaspoon poultry seasoning<\/li>\n\n\n\n<li>1 teaspoon dried thyme leaves<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon black pepper, freshly ground<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n<\/ul>\n\n\n\n<p>Toast the bread until golden brown. Meanwhile, melt butter in a small saucepan. Lightly saut\u00e9 the celery and onion. Add poultry seasoning, thyme, salt, and pepper.<\/p>\n\n\n\n<p>Place 4 cups of cubed bread in a large bowl. Crumble remaining 2 cups of bread and place them in the bowl. Combine with vegetable-seasoning mix. Add oysters and egg and toss lightly. Mix in the reserved oyster liquid until stuffing is moist but not packed.<\/p>\n\n\n\n<p>Place in a greased baking pan and bake uncovered at 375\u00b0 F for about 30 to 40 minutes, until done (and crusty on the outside).<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-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\/12\/striped-bass-chowder-scaled.jpg\" alt=\"\" class=\"wp-image-14238\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/striped-bass-chowder-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>STRIPED BASS CHOWDER<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds striped bass fillets, skinless<\/li>\n\n\n\n<li>4 tablespoons butter<\/li>\n\n\n\n<li>1\/3 cup green onions, sliced, including tops<\/li>\n\n\n\n<li>1 1\/2 cups russet potatoes, diced<\/li>\n\n\n\n<li>32-ounces chicken broth<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon white pepper, freshly ground<\/li>\n\n\n\n<li>1 cup milk<\/li>\n\n\n\n<li>1 cup heavy cream<\/li>\n\n\n\n<li>1 tablespoon fresh parsley, minced<\/li>\n<\/ul>\n\n\n\n<p>Poach fish in lightly salted water. Flake and set aside.<\/p>\n\n\n\n<p>In a medium saucepan, melt butter. Saut\u00e9 the onions and potatoes until tender. Add broth, salt, and pepper. Bring to a simmer. Stir in the milk, then cream. Heat, but do not boil.<\/p>\n\n\n\n<p>Add flaked fish and cook only until the fish is heated, about 10 minutes. Garnish with parsley.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-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\/12\/Fresh-Spotted-Trout-with-Herbs-scaled.jpg\" alt=\"\" class=\"wp-image-14237\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Fresh-Spotted-Trout-with-Herbs-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>FRESH SPOTTED TROUT WITH HERBS&nbsp;<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds spotted trout fillets<\/li>\n\n\n\n<li>1\/2 cup flour<\/li>\n\n\n\n<li>1\/2 cup dry bread crumbs<\/li>\n\n\n\n<li>1\/4 teaspoon cayenne pepper<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper, freshly ground<\/li>\n\n\n\n<li>3 tablespoons canola oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>4 tablespoons fresh chives, chopped<\/li>\n\n\n\n<li>3 tablespoons fresh parsley, chopped<\/li>\n<\/ul>\n\n\n\n<p>In a shallow dish, combine flour, bread crumbs, and cayenne. Lightly salt and pepper the fish. Dredge lightly in the flour mixture.<\/p>\n\n\n\n<p>Heat oil in a skillet to 375\u00b0 F. Add butter and melt. Place the fish, skin sides down, in the skillet, and saut\u00e9 about 4 to 5 minutes. Flip and repeat, cooking until done. Remove and place on a serving dish.<\/p>\n\n\n\n<p>Next, add lemon juice, chives, and parsley to the skillet. Stir well and heat. Drizzle over the cooked fish.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-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\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-scaled.jpg\" alt=\"\" class=\"wp-image-14235\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/Baked-Spotted-Trout-with-Orange-Rice-Stuffing-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>BAKED SPOTTED TROUT <\/strong><strong>WITH ORANGE-RICE STUFFING&nbsp;<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 spotted trout fillets<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>1\/2 cup celery, chopped, including leaves<\/li>\n\n\n\n<li>2 tablespoons green onion, finely chopped<\/li>\n\n\n\n<li>1\/2 cup fresh orange juice<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>1 1\/2 teaspoons orange zest<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1 cup cooked rice<\/li>\n\n\n\n<li>1\/3 cup toasted almond slivers<\/li>\n\n\n\n<li>1 1\/2 tablespoons butter, melted<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper, freshly ground<\/li>\n<\/ul>\n\n\n\n<p>In a medium saucepan, melt 2 tablespoons of butter over medium heat. Saut\u00e9 the celery and onion until tender. Add orange juice, lemon juice, zest, and salt. Bring to a boil. Add rice and stir well. Cover and remove from heat. Let it stand for 5 minutes, then add the almonds.<\/p>\n\n\n\n<p>Lay out the fillets on a work surface, skin sides 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\u00b0 F until done, about 12 to 15 minutes.<\/p>\n\n\n\n<p><i>photos by&nbsp;<\/i><em>Vanda Lewis<\/em><\/p>\n\n\n\n<p><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2020\/12\/WinterWonders.pdf\">download a printable PDF of this edition of <em>Mariner&#8217;s Menu<\/em><\/a><\/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\/winter-2020\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Winter 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>Follow these easy recipes for delights you can enjoy this holiday season and beyond.<\/p>\n","protected":false},"author":63,"featured_media":14236,"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\",\"displayCategoryID\":646,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"Follow these easy recipes for delights you can enjoy this holiday season and beyond.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[578,595,646],"tags":[],"_ncst_magazine_issue":[654],"class_list":["post-14203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-578","category-seafood","category-winter-2020"],"displayCategory":{"term_id":646,"name":"Winter 2020","slug":"winter-2020","term_group":0,"term_taxonomy_id":647,"taxonomy":"category","description":"","parent":578,"count":11,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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