Eastern Shore Rockfish (grilled)

Eastern Shore Rockfish (grilled)

This particular recipe of Eastern Shore (MD) Rockfish is very simple and tastes really delicious! As most know, one of the primary sport and gamefish of the Chesapeake Bay is the Striped Bass, in these parts more commonly referrered to as Rockfish. Rock fish are abundant in the Upper and Lower Bay areas and can be easily caught throughout the Spring on into Fall. This recipe will give any novice to rockfish or fish recipes a great foundation and impress your guests at the same time.


Start with a couple of fillets of rockfish, fresh from the bay is my first choice. The best size fillets typically come from those fish between 24 and 30 inches (check your local regs before harvesting). These fillets could be enough for a single or double serving, and the fillet doesn't get to thick to either under cook in the thicker section, or over cook in the thinner.

Next, lay your fillet on a sheet of aluminum foil that has already been greased, butter preferably. Then take a few small chips of butter (fingernail size) and lay proprtionately across the fillet. These will melt evenly across the fillet while it is cooking and keep it juicy and flavorful. After that, sprinkle the fillet with Old Bay seafood seasoning, available just about everywhere. Sprinkle to your heart's desire but too much could be a little over bearing. I like to give the fillet two passes with the shaker.  Add lemon if desired.

Wrap the foil around the fillet, creating a leakproof container. Almost like sealing corners to an envelope and place on the grill. Cooking normally takes about 10-15 minutes for fillets this size, but check on the progress. Once the fillet starts flaking you're good to go. Remove from foil and add to a platter for serving.

I personally love to follow up with a nice pot of fresh corn on the cob in the summer and add a wonderful red potato salad. Top it off with your favorite domestic beer and enjoy...life is good!


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