{"id":21862,"date":"2016-04-01T10:37:09","date_gmt":"2016-04-01T14:37:09","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/?p=6877"},"modified":"2024-05-21T15:54:14","modified_gmt":"2024-05-21T19:54:14","slug":"baking-fish-ruths-way","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/baking-fish-ruths-way\/","title":{"rendered":"Baking Fish, Ruth\u2019s Way"},"content":{"rendered":"
Posted April 1, 2016<\/em><\/p>\n Many years ago, I married into a Harkers Island family with a long, rich history of commercial fishing along Core Banks and Back Sound. They fished for whatever was \u201crunning,\u201d and that\u2019s what they ate too.<\/p>\n For this reason, my late mother-in-law, Ruth Lewis, knew how to catch, clean and cook every kind of seafood around \u2014 and everything she made was exceptional.<\/p>\n Living just up the road from her was rewarding with many, many seafood dinner invitations. She always was cooking away, but never with a recipe.<\/p>\n On many occasions, I observed with great interest as she \u201cbaked\u201d flounder in an electric skillet. I thought it was very clever and it was amazingly delicious.<\/p>\n Although Ruth never wrote down that recipe, this savory dish is a modification of what she would make.<\/p>\n Here, I use triggerfish in place of flounder. You may use other firm, white-fleshed fish, such as black sea bass, mahi mahi, snapper or grouper, depending on the season.<\/p>\n