Baked Cornbread-Crusted Wild Rockfish with Eastern Shore Succotash


4 Servings


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


  • 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.
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