{"id":22245,"date":"2018-06-13T14:16:32","date_gmt":"2018-06-13T18:16:32","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=22245"},"modified":"2018-06-13T14:16:32","modified_gmt":"2018-06-13T18:16:32","slug":"celebrate-fathers-day-with-maryland-crabs-and-rockfish","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2018\/06\/13\/celebrate-fathers-day-with-maryland-crabs-and-rockfish\/","title":{"rendered":"Celebrate Father\u2019s Day with Maryland Crabs and Rockfish"},"content":{"rendered":"

ANNAPOLIS, MD\u00a0<\/strong>\u2013 The Maryland Department of Agriculture\u2019s Seafood Marketing Program encourages residents to celebrate Father\u2019s Day weekend with fresh Maryland seafood. Blue crabs and rockfish are two delicious options for your holiday menu and are both currently in-season.<\/p>\n

\u201cLiving in Maryland we are fortunate to have easy access to delicious local seafood,\u201d said Secretary Joe Bartenfelder. \u201cOur state\u2019s tasty blue crabs and rockfish are a great way to celebrate Father\u2019s Day and to support Maryland watermen and the state\u2019s seafood industry.\u201d<\/p>\n

Rockfish \u2013 Maryland\u2019s state fish \u2013 has a sweet and mild taste with a medium-firm to flaky texture that can stand on its own as a main dish or be paired with Maryland True Blue crab meat. Chef John Shields of Gertrude\u2019s Restaurant in Baltimore, brings these two Maryland icons together in his signature Rockfish Imperial. Watch Chef Shields talk about his culinary vision behind this mouth-watering dish\u00a0here<\/a>\u00a0and this Father\u2019s Day try making his signature recipe provided below.<\/p>\n

Maryland\u2019s Best Seafood spotlights local culinary professionals creative takes on the state\u2019s summertime staples. You can find recipes, resources and information for getting the most out of Chesapeake cuisine by visiting\u00a0www.marylandsbest.net<\/a>. Crabmeat purchased from True Blue restaurants and seafood dealers are produced from mostly Maryland crabs, 75 percent by agreement with the Maryland Department of Agriculture.<\/p>\n

The Maryland Department of Agriculture manages Maryland\u2019s Best \u2013 the state\u2019s seafood and agricultural marketing program. The program focuses on promoting the consumption of fresh, local Maryland food products throughout the region and internationally. For more information on Maryland\u2019s Best, contact Mark Powell at\u00a0mark.powell@maryland.gov<\/a>\u00a0or 410-841-5775.<\/p>\n

\nRockfish Imperial Recipe:<\/u><\/strong>
\n(Serves 6)<\/p>\n

John Shields\u2019 recipe adapted from\u00a0Chesapeake Bay Cooking with John Shields<\/em><\/p>\n

Ingredients:<\/strong>
\nSix – 6 to 7 ounce rockfish fillets, skin removed
\nSalt and pepper
\nOlive oil for searing
\nOne batch Crab Imperial (recipe follows)
\nImperial Topping (recipe follows)<\/p>\n

Directions:<\/strong>
\nSeason both sides of the rockfish fillets with salt and pepper. Lightly coat the bottom of a well-heated ovenproof skillet with olive oil. Place fillets flesh side down into very hot skillet and sear for 1 minute. Turn the fish over and sear the other side for 1 minute. Remove pan from heat and flip fish over once again. Divide the crab imperial evenly onto the top of each fillet.<\/p>\n

Place the skillet back into the oven and bake for about 18 to 20 minutes. Remove skillet or pan from oven and top the imperial with the imperial sauce. Increase the oven temperature to 400 degrees. Return the skillet to the oven and brown the fillets for about 3 to 5 minutes, or until lightly browned. Remove from oven and serve immediately.<\/p>\n

Crabmeat Imperial<\/u><\/em><\/p>\n

Ingredients:<\/strong>
\n4 tablespoons (1\/2 stick) butter
\n2 tablespoons green bell pepper, diced
\n2 tablespoons red bell pepper or pimiento, diced
\n\u00bd cup mushrooms, chopped
\n\u00be cup mayonnaise
\n1 tablespoon Dijon mustard
\n1 tablespoon Worcestershire sauce
\n\u00bc teaspoon Tabasco sauce
\n1 teaspoon capers, drained and chopped
\n\u00bc teaspoon freshly ground pepper
\n1 teaspoon Old Bay Seasoning
\n1 pound jumbo \u2013 or lump \u2013 crabmeat, picked over for shells<\/p>\n

Directions:<\/strong>
\nMelt the butter in a small skillet and saut\u00e9 the bell peppers and mushrooms until soft. Set aside.<\/p>\n

Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Old Bay in a small bowl and mix well. Add the saut\u00e9ed peppers and mushrooms.<\/p>\n

Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently. Refrigerate until ready to use.<\/p>\n

Imperial Topping<\/u><\/em>
\n(Makes 1\/3 cup)<\/p>\n

Ingredients:<\/strong>
\n1 egg, beaten
\n\u00bc cup mayonnaise
\nPinch of paprika
\n1 tablespoon parsley, chopped<\/p>\n

Directions:<\/strong>
\nCombine all the ingredients in a small bowl and mix well.<\/p>\n

###<\/p>\n

Follow Maryland Department of Agriculture on Twitter\u00a0@MdAgDept<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

ANNAPOLIS, MD\u00a0\u2013 The Maryland Department of Agriculture\u2019s Seafood Marketing Program encourages residents to celebrate Father\u2019s Day weekend with fresh Maryland seafood. Blue crabs and rockfish are two delicious options for your holiday menu and are both currently in-season. \u201cLiving in Maryland we are fortunate to have easy access to delicious local seafood,\u201d said Secretary Joe  Read the Rest…<\/a><\/p>\n","protected":false},"author":168,"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-22245","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\/22245","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\/168"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=22245"}],"version-history":[{"count":1,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/22245\/revisions"}],"predecessor-version":[{"id":22246,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/22245\/revisions\/22246"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=22245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=22245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=22245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}