Fishing for Rockfish

[nickdanger]

Striped Bass to all outside of the mid-Atlantic. (It is MD's state fish!) Will be going this weekend for first time and expect to catch at least one, maybe 2 big ones. Suggestions on how to cook fresh, and whether to freeze filets appreciated in advance.

[Robert]

I love the salt crusted striped bass. I don't think it get's any better.

[FatBob]

Incredible year for them. I assume you are on a charter. Your captain will put you on them easily. They are my second favorite fish to eat, white flesh very much like halibut. Personally, I just like them broiled, maybe a little lemon or butter. They do not need a lot of help. Very tasty fish. Absolutely take your legal limit, freeze the filets. I cook 1 or 2 filets a month trhu the winter.

[nickdanger]

That's about what I was thinking. Have eaten many times, just haven't cooked. On a charter this weekend out of Tilghman Island, 2's the limit.

[Thomas of Delaware]

The best of both treasures of the Chesapeake:

Baked Stuffed Rockfish

8 each rockfish fillets
1/2 recipe Crab Imperial -- your favorite recipe
salt -- to taste
fresh ground black pepper -- to taste
melted butter -- as needed
paprika -- sweet Hungarian Paprika; as desired

Place four filets of Rockfish in a greased baking dish. Season with salt and fresh ground black pepper.

Divide the crab imperial mixture evenly over the filets. Cover with remain four filets. Brush with melted butter, sprinkle with paprika and bake in a 350° preheated oven for approximately 25 - 30 minutes depending on the thickness of the Rockfish filets.

Description:
"Rockfish stuffed with Crab Imperial then baked to perfection."

[mamma_mia]

Made this recipe after catching a couple rockfish (hubby's favorite). Even my sister - who deosn't care for seafood much - gobbled it up!

6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 (28-ounce) can whole tomatoes, drained and chopped
6 (6-ounce) sea bass fillets or other firm white fish fillets
Lump crabmeat
Lemon rind strips (optional)
Salmoriglio Sauce

Preparation
Preheat oven to 450°.
Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450° for 30 minutes.

Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; top the lump crabmeat over fillets and spread tomato mixture on top. Bake at 450° for about 20 minutes or until the fish flakes easily when tested with a fork. Garnish with lemon rind strips and parsley, if desired. Serve with Salmoriglio Sauce.
See easy recipe for sauce below:
Whisk together
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

This is amazing sauce on fish! really.