Rock Fish

This is another terrific recipe I have come up with to use the many fresh Rock Fish that Tim and I catch during fishing season. It combines two of Tim’s favorite seafood’s. His Maryland Blue Crab and his Maryland Rock Fish. Give this one a try and please let me hear from ya’ll as to whether or not you enjoyed this recipe or not.


1 lb lump crabmeat

¼ stick butter, melted and cooled

1 lemon squeezed

Salt and freshly ground pepper to taste

2 tablespoons chopped parsley

1 whole rockfish boned about 3 or 4 pounds

Milk, as needed

4 strips bacon

Preheat oven to 350° F.

Place the crabmeat in a bowl, pour the melted butter and lemon juice over the top and toss. Season with salt and pepper. Mix in the parsley. Stuff the crab mixture inside the fish and secure with skewers or toothpicks. Cover the bottom of a baking dish large enough to hold fish comfortably with milk about ¼ inch deep. Place the fish in the dish. Sprinkle lightly with salt and pepper. Top with the bacon.

Bake for 40 to 45 minutes, or until the fish flakes at the touch of a fork. Baste occasionally during baking with the milk from the dish. When done, transfer the fish to a serving platter. Remove the bacon and discard. Pour any remaining cooking liquid over the fish and serve.

Ya’ll give this a try. I promise ya’ll will love it.

Hope to see ya’ll really soon.