This is a Chesapeake Bay inspired dish that 5 star foodie created using Mark Salter’s Eastern Shore Pub Sauce. This tomato-based sauce features a fusion of delicious flavors and can be used to compliment a number of dishes including crab cakes, burgers, and fish & chips. 5 star foodie used the Pub Sauce to coat Wild Chesapeake Rockfish Fillets, which were then topped with creamy and cheesy Crab meat.
Ingredients:
2 tablespoons butter
1 tablespoon flour
1/3 cup cream
2 tablespoons white wine
1/2 cup shredded Gruyere cheese
1/4 cup milk
Salt to taste
1 cup Alaskan Crab meat
2 tablespoons grated Parmesan cheese
4 Wild Chesapeake Rockfish Fillets
About 1/2 cup of Eastern Shore Pub Sauce
Chives (optional)
Directions:
In a skillet, melt butter. Add flour and stir until a paste forms. Whisk in cream and wine. Add Gruyere cheese, mix until the cheese is melted. Add milk, making sure the sauce is smooth and uniform. Season with salt and fold in crab meat. Take the crab mixture off the heat.
Pre-heat the oven to 350°F. Cover the rockfish fillets with Pub sauce on all sides and place on a baking sheet. Top each fillet with a generous portion of crab mixture (about 1/2 cup). Bake for 15 minutes. Sprinkle lightly with Parmesan and broil for 1 more minute. Garnish with chives if desired.
Serve with additional Pub sauce and baked potato fries.
This recipe was kindly supplied by Natasha of 5 star foodie
2009 is the year of the Ox, according to the traditional Chinese zodiac, a calendar made up of 12-year cycles. People born in the year of the Ox are considered stubborn, loyal, patient, and capable of inspiring great confidence in others. They are also known for having considerable mental and physical stamina, and often make great leaders. President Barack Obama was born in the year of the Ox, as were Richard Nixon, Walt Disney, Charlie Chaplin, George Clooney, and Napoleon Bonaparte. If you were born in any of the following years, you are an Ox, too!
New Year’s celebrations, or Spring Festivals, as they’re known in Chinese, vary from region to region throughout China and the Chinese diaspora. Common elements include fireworks, feasting, and the color red. Some traditional foods include jiaozi (dumplings) and melon seeds, along with a number of fish dishes, often consumed on New Year’s Eve. The word for “fish” in Chinese is yú (鱼), and is a homonym for “surplus” - these kinds of similar-sounding words are considered auspicious in Chinese culture, and so fish is symbolic of plenitude and a successful harvest for the coming year.
This is a tasty version of a traditional Chinese fish dish.
1. Soak the fillets in salt water for half an hour. While they are marinating, move on to step 2.
2. Soak the dried mushrooms in warm water and set aside. Prep the vegetables, and combine them in a small bowl; set aside. Combine the garlic and ginger in a small bowl; set aside. Mix together the rice wine, broth, oyster sauce, salt, sugar, soy sauce, and vinegar; whisk until well blended, and set aside.
3. Drain and rinse the fish, and pat the fillets dry with paper towels. Dip each in beaten egg and then dredge in cornstarch until they are evenly coated. Fry in hot peanut oil until they are golden brown; remove with a slotted spoon, drain briefly, then transfer to a serving dish. Keep warm.
4. Remove the dried mushrooms from the bowl and squeeze out any excess liquid. Trim and discard the stems, and then slice into think strips and add to the bowl of vegetables.
5. Heat a few tablespoons of peanut oil in a wok, swirling it around to coat the sides of the pan. Fry the ginger/garlic mixture until it starts to turn golden, and add the rest of the vegetables, stirring quickly. Saute for a few minutes, then add the liquid mixture. Allow it to come to a simmer, then whisk in the water/cornstarch combination. Bring the whole lot to a boil, and test the vegetables for doneness.
6. Season liberally with sesame oil and white pepper, then pour the vegetable sauce over the fish. Serve immediately.
• 1 1/2 pounds Alaskan Rockfish
• 1 pound onions, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 to 1 whole jalapeno or Serrano pepper, seeded and minced
• 1 tablespoon fresh chopped oregano or 1 tablespoon dried oregano
• 8 large Spanish or Italian green olives, pitted and chopped
• 1/8 teaspoon connamon
• 2 tablespoons capers, chopped
• 2 1/2 cups peeled canned tomatoes
• 1 bay leaf
• Juice of 1 lime
Preparation Instructions
1. Sauté Onions in hot oil until they begin to soften and color. Add garlic and jalapeno and cook for 30 seconds.
2. Add oregano, olives, cinnamon, and capers to the onion mixture. Stir. Squeeze tomatoes. Add to mixture, along with bay leaf. Simmer for 10 minutes. Refrigerate.
3. To serve, wash fish and squeeze lime juice over it. Refrigerate for no more than 1 hour.
4. Reheat sauce slowly. Arrange fish in a large skillet, spoon the sauce over it, and cook. Remove bay leaf and serve the fish with its sauce over boiled potatoes or rice.
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