{"id":1220,"date":"2010-01-14T15:01:37","date_gmt":"2010-01-14T15:01:37","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=1220"},"modified":"2012-09-26T15:03:21","modified_gmt":"2012-09-26T15:03:21","slug":"join-the-rockfish-celebration","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2010\/01\/14\/join-the-rockfish-celebration\/","title":{"rendered":"Join the Rockfish Celebration"},"content":{"rendered":"
Dozens of Restaurants, Retail Markets; Junior Chef’s Cook-Off Mark the Occasion<\/em><\/strong><\/span><\/div>\n

ANNAPOLIS, MD (January 14, 2010) \u2013 Enjoy delicious Maryland rockfish and join the celebration of Maryland\u2019s official state fish \u2013 the striped bass, commonly known as rockfish!\u00a0 The Maryland Rockfish Celebration is taking place at over 50 restaurants and retail markets throughout the state.\u00a0 Restaurants, grocery stores, and seafood markets will be offering specials on this delectable fish during the celebration, which last through the end of February.
\nAs part of the Rockfish Celebration, the 3rd Annual Junior Chef\u2019s Rockfish cook-Off will be held during the 2010 East Coast Commercial Fisherman\u2019s and Aquaculture Trade Exposition.\u00a0 The top 10 chef finalists between the ages of 7 and 17 will complete in the cook-off on Saturday, January 30 in Ocean City, Maryland.\u00a0 The contest will consist of two age groups, 7 \u2013 12 and 13 \u2013 17.\u00a0 The cook-off is sponsored by the University of Delaware Sea Grant Program, University of Maryland Sea Grant Program and Maryland Department of Agriculture\u2019s Seafood Marketing Program.
\n\u201cWinter is prime time for the delicious Chesapeake Bay rockfish,\u201d said Agriculture Secretary Buddy Hance.\u00a0 \u201cOur commercial fishermen catch the Bay bounty for us to enjoy at home and in restaurants.\u00a0 It is a tasty and healthy nutritional choice.\u201d
\nMaryland rockfish fits perfectly into any diet plan.\u00a0 A three ounce cooked portion contains only 105 calories, 2.5 grams of fat, zero carbohydrates and many good vitamins, minerals and 0.8 grams of omega-3 fatty acids.\u00a0 Omega-3 fatty acids are important for good health.\u00a0 They help in lowering cholesterol and have many other important benefits for eyes, skin and even mental health.
\nRockfish may be prepared in a variety of ways.\u00a0 A favorite is to simply brush the fish with a small amount of olive oil, sprinkle with salt and pepper then bake at 450 degrees for 10 minutes per inch of thickness of fish.\u00a0 They are also delicious stuffed with crab imperial or an oyster dressing for special occasions or cut up into strips and fried for a tasty treat.
\nFor the best taste and quality look for the following when purchasing fresh rockfish:
\n*\u00a0\u00a0\u00a0 Fresh fish should have a mild sea breeze aroma. *\u00a0\u00a0\u00a0 Whole fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills. *\u00a0\u00a0\u00a0 Steaks and fillets should be moist with firm and shiny flesh. The flesh should spring back when pressed.
\nLook for the special purple, green and silver Maryland Rockfish Celebration buttons and table tents at your favorite restaurant or retail market.\u00a0 The Maryland Rockfish Celebration is sponsored by Maryland commercial fishermen, seafood processors and the Maryland Department of Agriculture.
\nTry this great recipe for Southwest Rockfish with Rice and Beans.
\nSOUTHWEST ROCKFISH WITH RICE AND BEANS
\n2 pounds Maryland rockfish fillets, skinned or skin on
\n2-3\u00a0 teaspoons minced garlic 2\u00a0\u00a0\u00a0\u00a0 teaspoons orange juice 4\u00a0\u00a0\u00a0\u00a0 teaspoons minced fresh cilantro or parsley \u00bd\u00a0\u00a0\u00a0 teaspoon salt 1\u00a0\u00a0\u00a0\u00a0 tablespoon vegetable oil \u00be\u00a0\u00a0\u00a0 cup long grain rice 1\u00a0\u00a0\u00a0 tablespoon minced garlic
\n1\u00a0\u00a0\u00a0\u00a0 tablespoon vegetable oil\u00a0\u00a0\u00a0 2\u00a0\u00a0\u00a0 cups tomato salsa 1\u00bd\u00a0 cups cooked or frozen corn 1\u00a0\u00a0\u00a0\u00a0 15-ounce can pinto or black beans, drained and rinsed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd\u00a0\u00a0\u00a0\u00a0 cup orange juice \u00bd \u00a0\u00a0\u00a0 teaspoon ground cumin \u00bd\u00a0\u00a0\u00a0\u00a0 teaspoon freshly ground black pepper 2\u00a0\u00a0\u00a0 \u00a0 tablespoons minced fresh cilantro or parsley
\nPreheat oven to 400 degrees.\u00a0 Place rockfish skinned (or skin) side down in a single layer in a shallow dish. In a small bowl, mix the garlic, orange juice, cilantro, salt and oil. Spoon mixture over rockfish and spread to evenly coat. Cook rice according to package directions and keep warm.
\nIn a heavy, large skillet, heat remaining tablespoon of oil on medium heat for 3 minutes until hot. Add garlic and saut\u00e9 until slightly softened, about 2 minutes. Stir in the salsa, corn, beans, orange juice, cumin, and pepper. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally. Remove from heat and stir in cilantro.
\nSpoon hot rice into a 9 x 13 inch baking dish and top with bean mixture; stir gently to blend. Place rockfish fillets, coated side up, on top of the bean mixture. Bake, uncovered, until the flesh of the rockfish turns white and just begins to flake when tested with a fork, 18 to 20 minutes.\u00a0 Makes 6 servings.
\nFor a free striped bass recipe brochure and list of participating restaurants and retailers, call the Maryland Department of Agriculture at (410) 841-5972 or toll-free in Maryland 888-841-5828 or visit www.marylandseafood.org<\/a>.
\nClick here<\/a> for a recipe photo.
\n# # #<\/p>\n","protected":false},"excerpt":{"rendered":"

Dozens of Restaurants, Retail Markets; Junior Chef’s Cook-Off Mark the Occasion ANNAPOLIS, MD (January 14, 2010) \u2013 Enjoy delicious Maryland rockfish and join the celebration of Maryland\u2019s official state fish \u2013 the striped bass, commonly known as rockfish!\u00a0 The Maryland Rockfish Celebration is taking place at over 50 restaurants and retail markets throughout the state.\u00a0  Read the Rest…<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[],"class_list":["post-1220","post","type-post","status-publish","format-standard","hentry","category-press-release"],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=1220"}],"version-history":[{"count":2,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1220\/revisions"}],"predecessor-version":[{"id":1222,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1220\/revisions\/1222"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=1220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=1220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=1220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}