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Favorite Recipes
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Capt. Billy and his Shipmates
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If you have a favorite seafood recipe that you would like included in
Capt. Billy's Favorite Recipes, email it to us at
captbilly@captbillyscharters.com
~~~ Ask about our "You catch 'em ... We cook 'em" Charters! 804.580.7292 ~~~
STRIPED BASS - (ROCKFISH)
The following four recipes are care of:
Rudee’s on the Inlet
Virginia Beach, VA
www.Rudees.com
ROCKFISH ROCKAFELLER
4 half pound boneless, skinless portions of fresh rockfish
1 Small box of Cream Cheese
1 Small box of Chopped Spinach
1/2 cup grated Parmesian cheese
A dash of the following to suit taste:
tobasco
worchester sauce
Dijon Mustard
Horseradish
White pepper
Garlic powder
Grill, Fry, Bake or Blacken fish and just prior to being done, rub mixture of ingredients onto fish and finish baking.
This is a local favorite, Enjoy!
TORTILLA ENCRUSTED ROCKFISH
4 pounds of boneless, skinless rockfish filets
cut in quarter pound portions
1 cup of crushed Tortilla chips
Dash of the following ingredients to taste:
Chili Powder
Cumin
Chopped Jalepenos
Cyan pepper
Rub fish with oil, egg or water and then roll fish into mix of ingredients. You may want to bake or fry the fish.
This is a real party favorite.
BLACKENED ROCKFISH
Serves 4-5
5 lbs. Boneless skinless Rockfish fillets
Cajun Seasoning (Blackening mix)
Butter
Rub both sides of fish with Cajun seasoning
Place in very hot iron skillet for (1) minute on each side
Then place in 500 degree oven with 1 oz. butter for 6-8 minutes
Serve with steamed mixed vegetables.
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FRIED ROCKFISH(Light and fluffy)
Serves 4
5 lbs. Boneless, skinless Rockfish fillets
Egg wash (2 parts egg, 1 part milk)
Flour
House of Autry Seafood breading
Salt
Pepper
Peanut oil
Cut fillets into fingers or small wafers
Rub the fish with flour seasoned with salt and pepper
Dunk in egg wash
Remove from egg wash and rub with seafood breading
Deep fry in peanut oil until fish floats
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BRONZE MIX
1 Cup Brown Sugar
1/4 Cup Cajun Seasoning
1 Tbs. lime juice
1 Cup olive oil
Mix brown sugar, Cajun seasoning and lime juice in a mixing bowl.
Then add oil until a paste is made.
(Use less Cajun blackening seasoning for a milder Bronze mix.)
Rub fish on all sides with paste and grille or broil.
This makes a particularly fine entrée when covered with the Chesapeake Topping.
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CHESAPEAKE TOPPING (For all fish)
1 1/2 oz. Lump Crabmeat
1 1/2 oz. Smithfield Ham sliced extra thin
1 pack Knorr’s Bernaise mix
Prepare Bernaise according to directions on package.
Saute crabmeat and Smithfield ham in butter until warmed through.
Place on top of fish and finish with Bernaise sauce.
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STRIPED BASS - Simply gourmet
Serves 4
Ingredients:
Striped Bass
4 x 8oz. Filets wild saltwater striped bass
3 oz chives chopped
1 pc fresh horseradish
1 cup panko - Japanese breadcrumbs
1 cup Dijon mustard
1 tsp. Wasabi powder
1 tp. water for Wasabi powder
1 tsp. grapeseed oil
Salt and pepper to taste (to season fish)
Wild Mushrooms
1 cup
1 pc. shallot diced
1 tp. olive oil
1 tsp. Dijon mustard
Creamy Polenta
1//2 cup polenta
2 1/2 cups milk
1/4 lb. of butter
Method:
Fish
Season striped bass with salt and pepper
Mix fresh horseradish, chives, and panko together
Mix Wasabi powder and water to form a wet paste and add to mustard
Rub fish with mustard Wasabi mixture and then bread with panko and horseradish mix
Polenta
Bring milk and butter to a boil and slowly add polenta
Stir every few minutes and bring to a simmer. Cook for about 40 min.
Season with salt and pepper and Dijon mustard
Sauté shallots and mushrooms in olive oil
Cook striped bass in grapeseed oil until golden brown and cooked medium rare
To Order:
Place creamy polenta in middle of plate
Add sautéed mushrooms on top of polenta and then add horseradish crusted stripped bass
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BLUEFISH
BLUEFISH with ALMONDS and LEMON
8 boneless filets of bluefish
1/2 cup almonds, chopped
6 tablespoons butter
2 lemons, juice only
flour
seasonings to taste
Dredge bluefish filets in flour and season. Put the butter in frying pan. When foaming, place filets in the butter and cook on both sides, about 2 to 3 minutes on each side. Add the almonds and lemon juice. Let cook for about 3 minutes. Remove bluefish from frying pan and place on platter. Pour over it the butter and almonds. The almonds become crisp and give a good flavor to the butter.
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BLUEFISH CHOWDER
Recipe By: Southern Living magazine
Serving Size: 8
Amount Measure Ingredient -- Preparation Method 3 Bacon slice -- cut in 1" piece
2 medium Onions -- chopped
1 pound Bluefish fillets -- 1" pieces
2 large Potatoes -- peeled/cubed
1 cup Celery -- chopped
3 cups Water
1/2 tablespoon Parsley, fresh -- chopped
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
3/4 teaspoon Tarragon -- dried
1/2 teaspoon Basil -- dried
1/2 teaspoon Rosemary, dried -- crushed
3 tablespoons Butter
3 tablespoons Flour
1 can Evaporated milk -- (13 oz)
Partially cook bacon in a large Dutch oven over medium heat until slightly browned;
add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook,
stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter
flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and bubbly. Stir white sauce
into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.
POACHED BLUEFISH
4 Fresh fillets of bluefish (or Spanish mackerel)
5 Slices of bacon
Salt
Bread
Layer fillets in dish with skin side down. Generously cover each layer with salt, cover, and place in refrigerator overnight. In the morning rinse salt off fillets and place them in a pot of lightly boiling water. Poach fish for 8-12 minutes or until meat is white and flaky.
Cook bacon while you wait on the fish.
Toast two slices of bread.
Gently lift fish out of pot and onto plate with spatula. Lightly sprinkle bacon dripping over fillets. Serve with buttered toast.
In the Northern Neck, this is a waterman's favorite breakfast food but it can be served anytime. This is a simple yet delicious meal.
Clam Chowder (Chef Geri T.)
2-3 slices of bacon or pancetta
1 onion, finely chopped
1-3 cloves of garlic, finely chopped
Fry bacon until crisp, remove and crumble
Sauté onions and garlic in bacon renderings until soft – do not brown, just sweat them
Add clam juice 16 oz or more according to what you want in the end as far as servings
Add the potatoes:
1 large Russett potato, diced in ½ inch cubes
1 or 2 medium to large new potatoes (the red ones), diced in ¼ inch cubes
Cook til tender to the fork stab – the russet will cook quicker and begin to break apart which will thicken the chowder. The new potatoes should stay somewhat firm to the bite.
1 pint of half and half, add and allow to warm through slowly.
Add Clams –
I typically use 2 cans of chopped chowder clams and a can or two of whole baby clams ( I think they’re usually Korean)
Fresh is always the best, though! Keep it at a simmer if using fresh, until you feel they’ve cooked thru.
Finish by adding ½ stick butter and stirring in with a bit of chopped fresh scallions (green onions.)
Don’t forget the garlic bread!
Fish Cakes
- 2 pounds of steamed boneless fish fillets (croaker works great)
- 1 cup of celery finely chopped
- 1 cup of sweet onion chopped (optional – include some green onion for flavor and color)
- 2 or 3 eggs
- 1-2 tablespoons of yellow mustard (not dry mustard)
- 1 tablespoon of lemon juice
- 4 tablespoons of Worcestershire sauce
- 2 tablespoons of fresh parsley chopped (try more or less to fit taste)
- 1 small can of Rotel with liquid drained. Can use regular or hot depending on taste. May also wish to add a bit more or try one of the other Salsa type mixes. Seems to be a major contributor of taste for this recipe.
- 2 bags of instant herb potatoes (will not add water for this recipe)
- 1-1.5 cups of mayonnaise
- Hot sauce to taste if looking for “hotter” flavor. If in doubt skip this ingredient.
- Old bay seasoning
- Pepper .5 teaspoons or so depending on taste
- Salt to taste (better to go light and add when eaten if needed)
Steam (do not boil) fish. Season fish with old bay seasoning before steaming. When done the fish should be chilled. With the seasoning the fish should taste a little like steamed crab. Can be cooked the day before or earlier the same day. Just need to make sure the fish is chilled.
Mix all the ingredients except the fish in a bowl. Make sure it is well mixed. Add the fish and mix again. Using your hands form cakes of the size you wish to fry. Place the formed cakes in the refrigerator so they can set up (roughly 30 minutes).
Can be fried as is or they can be “breaded” (with or without dipping in egg) with bread crumbs, cracker crumbs or House Autry Seafood breader mix. Fry in small amount of olive oil for about 5 minutes per side. Makes about 10 large cakes or 20 small cakes.
Feel free to experiment. Add or subtract to fit your tastes. Adding ½ lb. of chopped shrimp adds texture and flavor.
TROUT
PAN FRIED TROUT WITH ALMONDS
This gourmet recipe works for both fresh water and saltwater trout.
Servings: 4
1/4 cup milk
4 whole trout, about 3/4 pound each -- cleaned and dressed
Salt and fresh ground pepper to taste
1/3 cup all-purpose flour
3-4 tablespoons corn oil or vegetable oil
6 tablespoons butter
1/3 cup sliced almonds
2 tablespoons finely chopped shallots, or onions
2 tablespoons Absolut Citron Vodka, or other lemon vodka
12 sprigs flat-leaf parsley
Pour milk into a flat dish and add the fish, turning to coat well; season inside and outside with salt and pepper to taste. Place flour into a second flat dish and dredge the fish, tapping to remove excess flour. Heat the oil in a large non-stick skillet large enough to hold the fish in a single layer, over medium heat. When oil is hot, add the fish and cook about 4 minutes; turn and cook the other side 6-8 minutes, basting frequently with the hot oil so that the fish brown evenly. Be careful not to burn the skin; that would give the fish a bitter flavor. Transfer fish to a heated platter and keep warm.
Discard any oil remaining in the pan. In the same skillet, heat 2 tablespoons of the butter over high heat. Add the almonds and cook, tossing, until they are lightly browned. Add the shallots and cook briefly. Add the vodka and cook until the liquid reduces slightly, about 1 minute. Swirl in the remaining butter. Check for seasoning. Spoon the almond mixture over the fish, garnish with parsley, and serve immediately.
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