Wreckfish Recipes

Ingredients

Corn and Leek Veloute

1 cup butter

2 ears Silver Queen Corn, shucked and cut off cobb

1 leek, white part thinly sliced

1 ¾ cups flour

1 teaspoon Old Bay Seasoning

1 pinch, cayenne pepper

1 pinch, white pepper

¼ teaspoon cumin

1 ¾ cups heavy cream

2 ½ cups water

1 cup lobster stock

½ cup crab stock

Salt and pepper to taste

Wreckfish

1 quart chicken stock

1 teaspoon peppercorns

2 bay leaves

1 garlic clove, peeled

4, 6-ounce wreckfish filets

½ pound rock shrimp

1 tablespoon clarified butter

Directions

1. Combine all liquid ingredients in a pot and almost bring to a boil. In a medium stock pot melt the butter. Add vegetables and sauté until leeks are translucent and corn has light golden color. Add flour and stir to form roux (a thick paste).
2. Add the hot liquid mixture, starting with small amounts at a time, slowly thinning the roux to avoid forming lumps. Add spices. Let cook on low until sauce consistency is achieved.
3. Bring chicken stock to 160 degrees Fahrenheit, and add spices. Simmer for 10 minutes. Add wreckfish and poach until an internal temperature of 138 degrees is achieved.
4. Melt butter in a small sauté pan. Sauté the rock shrimp until translucent. Top fish filets with rock shrimp and veloute.

Recipe credit: Chef Drew Hedlund of Fleet Landing Restaurant and Bar, Charleston, South Carolina

Ingredients

2 pounds sea bass, fresh or frozen, filets or steaks

2 medium tomatoes, thinly sliced

½ small cucumber, thinly sliced

¼ cup onion, chopped

¼ cup green pepper, chopped

1 clove garlic, minced

2 tablespoons butter or margarine

2 tablespoons parsley

1 tablespoon white wine

2 tablespoon lemon juice

½ teaspoon marjoram

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Thaw fish if frozen and place fish filets or steaks in a greased baking dish.
3. Arrange tomato and cucumber slices on top.
4. In a saucepan, cook the onion, green pepper, and minced garlic in butter or margarine until the onion is tender, but not brown. Remove from heat.
5. Stir in parsley, wine, lemon juice, and marjoram. Spoon over the fish.
6. Bake in a 375-degree oven for about 25 minutes or until the fish flakes easily when tested with a fork.
7. Serve hot with rice.

Recipe credit: Adapted from a recipe provided by the University of Delaware Sea Grant Program

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