ANNAPOLIS, MD (January 10, 2011) \u2013 Now through the end of February is prime time for delicious Maryland rockfish. Known locally as rockfish, striped bass is the official state fish of Maryland. It is known for its firm texture and delectable flavor.<\/p>\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<\/p>\n
Maryland rockfish fits perfectly into any diet plan. A three ounce cooked portion contains only 105 calories, 2.5 grams of fat, zero carbohydrates and many good vitamins, minerals and .8 grams of omega-3 fatty acids. 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.<\/p>\n
Rockfish may be prepared in a variety of ways. It is a great fish to poach in a seasoned broth and used in salads, soups, and even fish cakes.\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\u02daF for 10 minutes per inch of thickness of fish. 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.<\/p>\n
For the best taste and quality look for the following when purchasing fresh rockfish.<\/p>\n
Look for Maryland rockfish at your favorite restaurant or retail market. For a free striped bass recipe brochure call the Maryland Department of Agriculture at (410) 841-5972 or toll-free in Maryland 888-841-5828 or visit our website at\u00a0www.marylandseafood.org<\/a>.<\/p>\n ROCKFISH WITH LEMON AND CAPER DRESSING<\/p>\n MARYLAND ROCKFISH: DRESSING: SEASONINGS: Prepare the dressing: Cut a 1\/2-inch slice off both ends of each lemon.\u00a0 Cut each lemon in half lengthwise.\u00a0 Lightly brush or spray the cut sides of the lemons with 1 teaspoon of the oil.\u00a0 In a non-stick skillet, saut\u00e9 the lemons on high heat until nicely browned, 4 to 6 minutes, turning once.\u00a0 Remove the lemons from the pan and cool.\u00a0 Squeeze the lemons through a sieve into a small bowl.\u00a0 Discard the rinds and seeds.\u00a0 You should have about 1 tablespoon of lemon juice.\u00a0 Add the capers, then whisk in the 3 tablespoons oil to form a dressing.\u00a0 Whisk in the rest of the dressing ingredients.<\/p>\n In a small bowl, mix the seasonings together.\u00a0 Generously brush or spray the rockfish on both sides with remaining oil and seasonings.\u00a0 Place fillets, skin side down on clean, slightly oiled pan.\u00a0 Bake at 450\u02daF until the rockfish just begins to flake when you poke it with the tip of a knife about 10 minutes.\u00a0 Whisk the dressing one last time.\u00a0 Serve the fish with the dressing poured over the top.\u00a0 Serves four.<\/p>\n","protected":false},"excerpt":{"rendered":" ANNAPOLIS, MD (January 10, 2011) \u2013 Now through the end of February is prime time for delicious Maryland rockfish. Known locally as rockfish, striped bass is the official state fish of Maryland. It is known for its firm texture and delectable flavor. \u201cWinter is prime time for the delicious Chesapeake Bay rockfish,\u201d said Agriculture Secretary Read the Rest…<\/a><\/p>\n","protected":false},"author":14,"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":[215],"class_list":["post-979","post","type-post","status-publish","format-standard","hentry","category-press-release","tag-rockfish"],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/979","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\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=979"}],"version-history":[{"count":1,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/979\/revisions"}],"predecessor-version":[{"id":980,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/979\/revisions\/980"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4\u00a0\u00a0\u00a0 fillets, 6 to 8 ounces each, about 1 inch thick
\n1\/3 cup extra virgin olive oil<\/p>\n
\n2\u00a0\u00a0\u00a0 medium lemons (or 1 tablespoon lemon juice)
\n4 \u00a0\u00a0 tablespoons extra virgin olive oil, divided
\n1\u00a0\u00a0\u00a0 tablespoon capers, drained
\n1\u00a0\u00a0\u00a0 tablespoon finely chopped fresh chives
\n1\/4 teaspoon Kosher salt
\n1\/4 teaspoon freshly ground black pepper<\/p>\n
\n1\u00a0\u00a0\u00a0 teaspoon onion powder
\n1 \u00a0\u00a0 teaspoon finely chopped fresh dill
\n1\/2 teaspoon Kosher salt
\n1\/2 teaspoon freshly ground black pepper<\/p>\n