{"id":19711,"date":"2024-01-03T12:38:52","date_gmt":"2024-01-03T17:38:52","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=18987"},"modified":"2025-04-16T16:34:51","modified_gmt":"2025-04-16T20:34:51","slug":"mariners-menu-winter-2024","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2024\/","title":{"rendered":"Mariner&#8217;s Menu: Winter Wonders"},"content":{"rendered":"\n\n\n\n\n<p class=\"has-text-align-center\"><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.<\/p>\n\n\n\n<p>Enjoy these Wintertime treats!<\/p>\n\n\n<div class=\"wp-block-ncst-buttons\">\n    \n<div class=\"is-style-secondary wp-block-ncst-button\">\n      <a\n        class=\"ncst-block__button-link btn\"\n        href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/winter-2024-issue\/\"\n        data-ncst-lightbox=\"false\"\n                      >\n                  <span class=\"text\">FROM THE WINTER 2024 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>\n  \n\n  <\/div>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-1024x683.jpg\" alt=\"image: Baked Parmesan Clams.\" class=\"wp-image-18992\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Parmesan-Clams-scaled-1-2048x1366.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">BAKED PARMESAN CLAMS<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups of coarsely chopped clams<\/li>\n\n\n\n<li>\u00be cup of clam liquid<\/li>\n\n\n\n<li>1 \u00bd cups of fresh bread crumbs<\/li>\n\n\n\n<li>1 cup of grated Parmesan cheese<\/li>\n\n\n\n<li>2 tablespoons of minced fresh parsley<\/li>\n\n\n\n<li>\u00bd teaspoon of pressed garlic<\/li>\n\n\n\n<li>\u00bc teaspoon of dried oregano<\/li>\n\n\n\n<li>\u00bd teaspoon of dried thyme leaves<\/li>\n\n\n\n<li>\u00bd teaspoon of dried basil<\/li>\n\n\n\n<li>\u00bd cup of dry white wine<\/li>\n\n\n\n<li>\u00bc teaspoon of freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon of salt<\/li>\n\n\n\n<li>2 teaspoons of canola oil<\/li>\n\n\n\n<li>paprika<\/li>\n\n\n\n<li>chopped fresh parsley, optional garnish<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 450\u00b0 F.<\/p>\n\n\n\n<p>In a medium bowl, combine the clams, clam liquid, bread crumbs, Parmesan, minced parsley, garlic, oregano, thyme, basil, wine, pepper, salt, and oil. Place the clam mixture in ramekins. Sprinkle it lightly with paprika. Bake until golden brown and clams are done, about 20 minutes. Garnish it with parsley.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide alignnone\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2024\/01\/Broiled-Striped-Bass-with-Mediterranean-Spice-Rub-scaled.jpg\"><img decoding=\"async\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/2\/2024\/01\/Broiled-Striped-Bass-with-Mediterranean-Spice-Rub-scaled.jpg\" alt=\"image: Broiled Striped Bass with Mediterranean Spice Rub.\" class=\"wp-image-18994\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">BROILED STRIPED BASS WITH MEDITERRANEAN SPICE RUB<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds of striped bass fillets, skinless, cut into serving-size pieces<\/li>\n\n\n\n<li>\u00bd cup of sour cream<\/li>\n\n\n\n<li>2 tablespoons of chopped fresh cilantro<\/li>\n\n\n\n<li>\u00bd teaspoon of pressed garlic<\/li>\n\n\n\n<li>\u00bc teaspoon of freshly ground salt<\/li>\n\n\n\n<li>\u215b teaspoon of freshly ground white pepper<\/li>\n\n\n\n<li>3 tablespoons of butter, melted<\/li>\n\n\n\n<li>lime wedges<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven, and preheat the oven to broil.<\/p>\n\n\n\n<p>In a small bowl, whisk together the sour cream, cilantro, garlic, salt, and pepper. Cover and refrigerate it until it\u2019s time to serve.<\/p>\n\n\n\n<p>Prepare the Mediterranean Spice Rub (ingredients below).<\/p>\n\n\n\n<p>Place the fish on a lightly greased broiler pan. Brush it with melted butter. Sprinkle it with the spice rub. Broil until the fish flakes easily with a fork, about 8 to 10 minutes.<\/p>\n\n\n\n<p>Transfer the fish to a serving plate. Top each with a dollop of sour cream mixture. Garnish it with lime wedges.<\/p>\n\n\n\n<p><em>Mediterranean Spice Rub<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd teaspoon of onion powder<\/li>\n\n\n\n<li>\u00bd teaspoon of garlic powder<\/li>\n\n\n\n<li>1 \u00bd teaspoons of ground coriander<\/li>\n\n\n\n<li>\u00bc teaspoon of cayenne pepper<\/li>\n\n\n\n<li>\u00bd teaspoon of salt<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine the onion powder, garlic powder, coriander, cayenne, and salt.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-1024x683.jpg\" alt=\"image: Baked Spotted Trout with Parsley Butter.\" class=\"wp-image-19712\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Baked-Spotted-Trout-with-Parsley-Butter-166-scaled-1-2048x1366.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">BAKED SPOTTED TROUT WITH PARSLEY BUTTER<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 medium spotted trout fillets<\/li>\n\n\n\n<li>1 tablespoon of butter, melted<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>paprika<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400\u00b0 F.<\/p>\n\n\n\n<p>Prepare Parsley Butter (ingredients below), and set it aside.<\/p>\n\n\n\n<p>Brush the fillets with melted butter. Lightly salt and pepper them. Sprinkle them with paprika. Bake for about 12 to 15 minutes or until done. Cut them into serving-size pieces, and serve with Parsley Butter.<\/p>\n\n\n\n<p><em>Parsley Butter<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tablespoons of butter, softened<\/li>\n\n\n\n<li>1 \u00bd tablespoons of minced fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Cream the butter in a small bowl. Blend in the parsley. Spread the butter over warm fish.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1.jpg\" data-fullsize=\"2560x1707\" data-zoom=\"true\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-1024x683.jpg\" alt=\"image: Fried Shrimp.\" class=\"wp-image-18995\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-1024x683.jpg 1024w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-300x200.jpg 300w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-768x512.jpg 768w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-1536x1024.jpg 1536w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Fried-Shrimp-108-scaled-1-2048x1366.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><figcaption class=\"wp-element-caption\">Credit: Vanda Lewis.<\/figcaption><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>FRIED SHRIMP<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound of medium or large shrimp, peeled and deveined<\/li>\n\n\n\n<li>\u2154 cup of flour<\/li>\n\n\n\n<li>\u00bd teaspoon of salt<\/li>\n\n\n\n<li>\u00bc teaspoon of freshly ground black pepper<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>\u2154 cup of fresh cracker crumbs<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>In a shallow dish, combine the flour, salt, and pepper. Beat the egg in a small bowl. Place the crumbs in another shallow dish. Dredge the shrimp in the flour mixture, then in egg, and then in crumbs. Fry them in deep fat at 375\u00b0 F until golden brown, about 2 to 3 minutes.<\/p>\n\n\n\n<p><strong>For hundreds more free recipes, visit <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>MarinersMenu.org<\/em><\/a>.<\/strong><\/p>\n\n\n<div class=\"wp-block-ncst-related-stories\">\n    <h2 class=\"related-stories__label\">Related<\/h2>\n    <div class=\"ncst-component__related-stories-container\">\n      \n<a \n      href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/winter-2024-issue\/\"\n      class=\"ncst-component__bold-link text-link\"\n                >\n    <span class=\"text\">Winter 2024<\/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  \n\n    <\/div>\n  <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Featuring Parmesan Clams, Broiled Striped Bass with Mediterranean Spice Rub, Fried Shrimp and More.<\/p>\n","protected":false},"author":63,"featured_media":19713,"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>Broiled Striped Bass with Mediterranean Spice Rub. Credit: Vanda Lewis.<\/em>\",\"displayCategoryID\":0,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[632,587,595,633],"tags":[],"_ncst_magazine_issue":[634],"class_list":["post-19711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-632","category-mariners-menu","category-seafood","category-winter-2024"],"displayCategory":null,"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: Winter Wonders - Coastwatch<\/title>\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-2024\/\" \/>\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: Winter Wonders - Coastwatch\" \/>\n<meta property=\"og:description\" content=\"Featuring Parmesan Clams, Broiled Striped Bass with Mediterranean Spice Rub, Fried Shrimp and More.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2024\/\" \/>\n<meta property=\"og:site_name\" content=\"Coastwatch\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-03T17:38:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-16T20:34:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2024\/01\/Broiled-Striped-Bass-with-Mediterranean-Spice-Rub-scaled-1.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-2024\/\",\"url\":\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-winter-2024\/\",\"name\":\"Mariner's Menu: Winter Wonders - 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