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| Baked Cornbread-Crusted Wild Rockfish with Eastern Shore Succotash |
| 4 Servings |
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| Ingredients |
4 Rockfish Fillets, 8-10 ounces each
2 C Crumbled Cornbread
1/2 C Plain Bread Crumbs
1/2 T Chopped Parsley
1 T Fresh Lemon Thyme Leaves
1/2 C Spicy Garlic Mayonnaise (recipe follows)
2 oz Melted, Clarified Butter
1 C Silver Queen Corn - cut fresh from the cob
1/2 C Baby Lima Beans
1/4 C Finely Chopped Red Bell Pepper
Pinch of Salt
Pinch of Ground White Pepper
Pinch of Creole Seasoning
1/2 C Heavy Whipping Cream
1/4 lb Jumbo Lump Crabmeat |
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| Method |
| Blend the cornbread, bread crumbs, parsley and lemon thyme together thoroughly.
Spread half of the Spicy Garlic Mayonnaise evenly over the four fish fillets.
Sprinkle the cornbread/bread crumb mixture over each fish fillet until they are completely covered.
Bake, uncovered, in a pre-heated 425 degree oven for approximately 12-14 minutes or until the fish flakes with a fork.
While the fish is cooking, add butter to a hot sauté pan.
Add corn and sauté over high heat for approximately 30 seconds.
Add lima beans and red bell pepper.
Add spices and cook for another 30 seconds.
Add cream and continue cooking.
Add crabmeat and continue cooking until cream all but disappears.
Remove from heat and place 1/4 lb. of the succotash and drizzle remaining Spicy Garlic Mayonnaise over the plate. |
| Ingredients for Spicy Garlic Mayonnaise |
3/4 C Homemade Mayonnaise
2 t Dijon Mustard
1 T Minced Garlic
1 T Chipotle Pepper Puree (soften dried peppers in boiling hot water and puree in a food processor)
2 t Balsamic Vinegar |
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