{"id":15874,"date":"2021-11-23T12:15:54","date_gmt":"2021-11-23T17:15:54","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=15874"},"modified":"2024-08-16T16:07:13","modified_gmt":"2024-08-16T20:07:13","slug":"mariners-menu-winter-2021","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/","title":{"rendered":"Mariner&#8217;s Menu: Clams Casino, Cornbread-Oyster Dressing, Saut\u00e9ed Striped Bass With Garlic-Basil Butter, and More"},"content":{"rendered":"\n\n\n\n\n<p><strong><em>Mariner\u2019s Menu<\/em>, North Carolina Sea Grant\u2019s popular online seafood guide, features blogger and photographer Vanda Lewis\u2019s pictures with hundreds of recipes the late Joyce Taylor developed. Enjoy these savory specials over the holidays and during the new year.<\/strong><\/p>\n\n\n\n<p><strong>CLAMS CASINO<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>24 littleneck clams, shucked and drained<\/li>\n\n\n\n<li>24 1-inch pieces of bacon (about 3 slices)<\/li>\n\n\n\n<li>2\/3 cup of green onions, thinly sliced, including tops<\/li>\n\n\n\n<li>1\/2 teaspoon of black pepper, freshly ground<\/li>\n\n\n\n<li>1\/2 teaspoon of thyme<\/li>\n\n\n\n<li>2 teaspoons of fresh lemon juice<\/li>\n\n\n\n<li>1\/8 teaspoon of Tabasco sauce<\/li>\n\n\n\n<li>2 tablespoons of dry bread crumbs<\/li>\n\n\n\n<li>1\/4 cup of dry bread crumbs<\/li>\n<\/ul>\n\n\n\n<p>In a medium saucepan, cook bacon until it\u2019s lightly browned. Remove and reserve.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Bake at 475\u00b0 F until browned and liquid is absorbed (about 8 to 10 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\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-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\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-scaled.jpg\" alt=\"Flounder Fillets. Credit: Vanda Lewis.\" class=\"wp-image-15891\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-3-Flounder-Fillets-with-Parmesan-Stuffing-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Flounder Fillets. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><strong>FLOUNDER FILLETS WITH PARMESAN STUFFING<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 small flounder fillets, skinless<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>black pepper, freshly ground<\/li>\n\n\n\n<li>2 tablespoons of butter, melted<\/li>\n<\/ul>\n\n\n\n<p>Prepare the Parmesan Stuffing (below), and set it aside.<\/p>\n\n\n\n<p>Sprinkle fillets with salt and pepper. Roll them up, lapping small end over larger, leaving space in the middle for stuffing.<\/p>\n\n\n\n<p>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\u00b0 F until stuffing is lightly browned and fish flakes easily with a fork (about 20 minutes).<\/p>\n\n\n\n<p><strong>Parmesan Stuffing<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons of butter<\/li>\n\n\n\n<li>1\/2 cup of onion, chopped<\/li>\n\n\n\n<li>1\/2 cup of celery, chopped<\/li>\n\n\n\n<li>1 1\/2 cups of fresh bread crumbs<\/li>\n\n\n\n<li>1\/2 cup of cheese, freshly grated<\/li>\n\n\n\n<li>1\/4 teaspoon of salt<\/li>\n\n\n\n<li>1\/4 teaspoon of black pepper, freshly ground<\/li>\n\n\n\n<li>3\/4 teaspoon of fresh basil, chopped<\/li>\n<\/ul>\n\n\n\n<p>Melt the butter in a medium skillet over medium heat. Saut\u00e9 the onion and celery until soft. Remove from heat. Combine with crumbs, Parmesan, salt, pepper, and basil.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-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\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-scaled.jpg\" alt=\"Cornbread Oyster Dressing. Credit: Vanda Lewis.\" class=\"wp-image-15890\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-2-Cornbread-Oyster-Dressing-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Cornbread Oyster Dressing. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><strong>CORNBREAD OYSTER DRESSING<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups of oysters, drained, liquid reserved<\/li>\n\n\n\n<li>3 tablespoons of butter<\/li>\n\n\n\n<li>3\/4 cup of onion, chopped<\/li>\n\n\n\n<li>3\/4 cup of celery, chopped<\/li>\n\n\n\n<li>1\/2 teaspoon of salt<\/li>\n\n\n\n<li>1\/4 teaspoon of black pepper, freshly ground<\/li>\n\n\n\n<li>2 cups of cornbread, crumbled<\/li>\n\n\n\n<li>2 cups of soft bread crumbs<\/li>\n\n\n\n<li>1 tablespoon of dried parsley<\/li>\n\n\n\n<li>3\/4 teaspoon of dried sage<\/li>\n\n\n\n<li>2 eggs, beaten<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400\u00b0 F. Cook the Cornbread (below), and set it aside.<\/p>\n\n\n\n<p>Lower the oven temperature to 350\u00b0 F.<\/p>\n\n\n\n<p>Melt the butter in a medium saucepan. Lightly saut\u00e9 the onion and celery. Add salt and pepper.<\/p>\n\n\n\n<p>In a large bowl, combine the Cornbread and crumbs. Add saut\u00e9ed vegetables, parsley, sage, and eggs. Add the oysters and toss lightly. Add reserved oyster liquid until the dressing is moist but not packed.<\/p>\n\n\n\n<p>Place it in a shallow, greased baking pan and bake, uncovered, at 350\u00b0 F until done through and crusty outside (about 30 to 40 minutes).<\/p>\n\n\n\n<p><strong>Cornbread<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup of self-rising yellow cornmeal<\/li>\n\n\n\n<li>1 cup of milk<\/li>\n\n\n\n<li>1 egg<\/li>\n<\/ul>\n\n\n\n<p>Mix the cornmeal, milk, and egg, and pour it into a shallow, greased pan. Bake at 400\u00b0 F until brown (about 30 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\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-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\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-scaled.jpg\" alt=\"Sauteed Striped Bass with Garlic Basil Butter. Credit: Vanda Lewis.\" class=\"wp-image-15889\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-4-Sauteed-Striped-Bass-with-Garlic-Basil-Butter-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Sauteed Striped Bass with Garlic Basil Butter. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<p><strong>SAUT\u00c9ED STRIPED BASS WITH GARLIC-BASIL BUTTER<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 pounds of striped bass fillets, skinless, cut into serving-size pieces<\/li>\n\n\n\n<li>1 tablespoon of butter, melted<\/li>\n\n\n\n<li>1 tablespoon of oil<\/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>Prepare the Garlic-Basil Butter (below), and set aside.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><strong>Garlic-Basil Butter<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup of butter, softened<\/li>\n\n\n\n<li>1 teaspoon of garlic, pressed<\/li>\n\n\n\n<li>1 teaspoon of fresh basil, minced<\/li>\n\n\n\n<li>1 teaspoon of fresh lemon juice<\/li>\n\n\n\n<li>1\/8 teaspoon of salt<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine the butter, garlic, basil, lemon juice, and salt. Serve with warm fish.<\/p>\n\n\n\n<p><em>For hundreds of free seafood recipes, visit: <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener\">MarinersMenu.org<\/a><\/em><\/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-2021\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Winter 2021 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>Enjoy these savory specials over the holidays and during the new year.<\/p>\n","protected":false},"author":63,"featured_media":15888,"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>Clams casino. Credit: Vanda Lewis.<\/em>\",\"displayCategoryID\":645,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"Enjoy these savory specials over the holidays and during the new year.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[637,587,595,645],"tags":[],"_ncst_magazine_issue":[652],"class_list":["post-15874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-637","category-mariners-menu","category-seafood","category-winter-2021"],"displayCategory":{"term_id":645,"name":"Winter 2021","slug":"winter-2021","term_group":0,"term_taxonomy_id":646,"taxonomy":"category","description":"","parent":637,"count":12,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mariner&#039;s Menu: Clams Casino, Cornbread-Oyster Dressing, Saut\u00e9ed Striped Bass With Garlic-Basil Butter, and More - Coastwatch<\/title>\n<meta name=\"description\" content=\"Delicious seafood recipes featuring clams, flounder, oysters, and bass.\" \/>\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-winter-2021\/\" \/>\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: Clams Casino, Cornbread-Oyster Dressing, Saut\u00e9ed Striped Bass With Garlic-Basil Butter, and More - Coastwatch\" \/>\n<meta property=\"og:description\" content=\"Delicious seafood recipes featuring clams, flounder, oysters, and bass.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/\" \/>\n<meta property=\"og:site_name\" content=\"Coastwatch\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-23T17:15:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-16T20:07:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-1-Clams-Casino-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: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-winter-2021\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/\",\"name\":\"Mariner's Menu: Clams Casino, Cornbread-Oyster Dressing, Saut\u00e9ed Striped Bass With Garlic-Basil Butter, and More - Coastwatch\",\"isPartOf\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-1-Clams-Casino-scaled.jpg\",\"datePublished\":\"2021-11-23T17:15:54+00:00\",\"dateModified\":\"2024-08-16T20:07:13+00:00\",\"author\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/#\/schema\/person\/9462183c95cb42509aed4d3346e43fe1\"},\"description\":\"Delicious seafood recipes featuring clams, flounder, oysters, and bass.\",\"breadcrumb\":{\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2021\/#primaryimage\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-1-Clams-Casino-scaled.jpg\",\"contentUrl\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2021\/11\/MARINERS-MENU-1-Clams-Casino-scaled.jpg\",\"width\":2560,\"height\":1707,\"caption\":\"Clams casino. 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