{"id":16569,"date":"2022-06-21T09:31:59","date_gmt":"2022-06-21T13:31:59","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=16569"},"modified":"2024-08-20T11:38:48","modified_gmt":"2024-08-20T15:38:48","slug":"mariners-menu-summer-2022","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-summer-2022\/","title":{"rendered":"Mariners Menu"},"content":{"rendered":"\n\n\n\n\n<p class=\"has-text-align-center\"><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 that Joyce Taylor developed. Enjoy these summertime treats \u2014 and visit <span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener\"><em>MarinersMenu.org<\/em><\/a> <\/span>for more.&nbsp;<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>CRAB IMPERIAL <\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound of backfin crabmeat<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1\/4 cup of mayonnaise<\/li>\n\n\n\n<li>3\/4 teaspoon of Worcestershire sauce<\/li>\n\n\n\n<li>1\/4 teaspoon of salt<\/li>\n\n\n\n<li>1\/16 teaspoon of dried thyme<\/li>\n\n\n\n<li>1\/16 teaspoon of dried oregano<\/li>\n\n\n\n<li>1\/16 teaspoon of ground mustard<\/li>\n\n\n\n<li>1\/4 teaspoon of Tabasco sauce<\/li>\n\n\n\n<li>1 teaspoon of dried parsley flakes<\/li>\n\n\n\n<li>paprika<\/li>\n<\/ul>\n\n\n\n<p>Remove any shell and cartilage from the crabmeat. In a large bowl, mix the egg, mayonnaise, Worcestershire sauce, salt, thyme, oregano, mustard, and Tabasco. Gently mix in the crabmeat.<\/p>\n\n\n\n<p>Place in a lightly greased 1-quart casserole. Sprinkle with parsley and paprika. Bake at 350\u00b0 F until the mixture is lightly browned and bubbly, about 25 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\/2022\/06\/2-Freshly-Grilled-Striped-Bass-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\/2022\/06\/2-Freshly-Grilled-Striped-Bass-scaled.jpg\" alt=\"\" class=\"wp-image-16612\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/2-Freshly-Grilled-Striped-Bass-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Freshly Grilled Striped Bass. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">FRESHLY GRILLED STRIPED BASS<\/h2>\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\/4 cup of butter, melted<\/li>\n\n\n\n<li>1 tablespoon of Worcestershire sauce<\/li>\n\n\n\n<li>1 1\/2 teaspoons of smoked paprika<\/li>\n\n\n\n<li>1\/2 teaspoon of garlic<\/li>\n\n\n\n<li>1\/2 teaspoon of salt<\/li>\n\n\n\n<li>1\/2 teaspoon of black pepper, freshly ground<\/li>\n<\/ul>\n\n\n\n<p>Preheat the grill to medium-high.<\/p>\n\n\n\n<p>In a small bowl, combine butter, Worcestershire, paprika, garlic, salt, and pepper.<\/p>\n\n\n\n<p>Brush fish on both sides with the mixture. Cover and marinate in the refrigerator for 20 minutes.<\/p>\n\n\n\n<p>Place fish on the grill and cook for about 5 minutes. Flip over and repeat, cooking until done.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-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\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-scaled.jpg\" alt=\"\" class=\"wp-image-16613\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/4-Tropical-Triggerfish-with-Pineapple-Salsa-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Triggerfish with Pineapple Salsa. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">TRIGGERFISH WITH PINEAPPLE SALSA<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 triggerfish fillets, skinless<\/li>\n\n\n\n<li>1\/2 cup of fresh orange juice<\/li>\n\n\n\n<li>2 tablespoons of fresh lime juice<\/li>\n\n\n\n<li>2 tablespoons of honey<\/li>\n\n\n\n<li>1\/4 teaspoon of salt<\/li>\n\n\n\n<li>1\/4 teaspoon of white pepper, freshly ground<\/li>\n\n\n\n<li>1\/4 teaspoon of garlic, pressed<\/li>\n\n\n\n<li>3 tablespoons of butter, melted<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler. Prepare the Pineapple Salsa (below) and chill.<\/p>\n\n\n\n<p>For the fish marinade, in a small bowl combine the orange juice, lime juice, honey, salt, pepper, and garlic.<\/p>\n\n\n\n<p>Place the fish in a dish, cover with the marinade, and refrigerate for 20 minutes. Then remove it from the marinade.<\/p>\n\n\n\n<p>Brush the fish with melted butter. Place the fish on a broiler pan coated with cooking spray. Broil until golden brown and the fish flakes easily when tested with a fork, about 8 minutes. Serve with Pineapple Salsa.<\/p>\n\n\n\n<p>Pineapple Salsa<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup of fresh pineapple, finely chopped<\/li>\n\n\n\n<li>3 tablespoons of green onion, very thinly sliced<\/li>\n\n\n\n<li>3 tablespoons of red pepper, diced<\/li>\n\n\n\n<li>1 tablespoon of fresh lime juice<\/li>\n\n\n\n<li>3 tablespoons of fresh basil, chopped<\/li>\n\n\n\n<li>1\/4 teaspoon of salt<\/li>\n\n\n\n<li>1\/8 teaspoon of white pepper, freshly ground<\/li>\n\n\n\n<li>1\/2 teaspoon of balsamic vinegar<\/li>\n<\/ul>\n\n\n\n<p>In a medium bowl, combine the pineapple, onion, red pepper, lime juice, basil, salt, pepper, and balsamic vinegar. Chill until ready to serve.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-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\/2022\/06\/3-Shrimp-with-Fennel-scaled.jpg\" alt=\"\" class=\"wp-image-16610\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-scaled.jpg 2560w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2022\/06\/3-Shrimp-with-Fennel-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" \/><\/a><figcaption class=\"wp-element-caption\">Shrimp with Fennel. Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">SHRIMP WITH FENNEL<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound of shrimp<\/li>\n\n\n\n<li>1 cup of water<\/li>\n\n\n\n<li>3\/4 teaspoon of ground fennel seed<\/li>\n\n\n\n<li>black pepper, freshly ground<\/li>\n\n\n\n<li>4 tablespoons of unsalted butter<\/li>\n\n\n\n<li>1 tablespoon of fresh lemon juice<\/li>\n<\/ul>\n\n\n\n<p>Peel and devein the shrimp. Reserve the shells. In a small saucepan, bring the water, 1\/2 teaspoon of fennel, pepper, and shells to boil. Simmer uncovered until the liquid is reduced to 1\/2 cup. Strain and reserve the liquid.<\/p>\n\n\n\n<p>In a medium skillet, saut\u00e9 the shrimp in 3 tablespoons of butter, sprinkling with the remaining 1\/4 teaspoon of fennel. Remove the shrimp to a serving dish.<\/p>\n\n\n\n<p>Make a sauce by whisking together in a skillet the reserved shell liquid, lemon juice, and remaining butter. Pour it over the shrimp.<\/p>\n\n\n\n<p><strong><em>For hundreds of free seafood recipes, visit: <span style=\"color: #0000ff\"><a style=\"color: #0000ff\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #0000ff\">MarinersMenu.org<\/span><span style=\"color: #000000\">.<\/span><\/a><\/span><\/em><\/strong><\/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\/summer-2022\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Summer 2022  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>Crab Imperial, Grilled Striped Bass, and More<\/p>\n","protected":false},"author":63,"featured_media":16611,"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\":\"Crab Imperial\",\"displayCategoryID\":635,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"Crab Imperial, Grilled Striped Bass, and More\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[576,595,635],"tags":[],"_ncst_magazine_issue":[636],"class_list":["post-16569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-576","category-seafood","category-summer-2022"],"displayCategory":{"term_id":635,"name":"Summer 2022","slug":"summer-2022","term_group":0,"term_taxonomy_id":636,"taxonomy":"category","description":"","parent":576,"count":10,"filter":"raw"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - 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