Grilled Perch with Sage
Recipe courtesy Emeril Lagasse

2 (12 to 15 ounce) whole perch, gutted and scaled
Kosher salt
Olive oil, for grilling, plus 1 tablespoon
10 sprigs fresh sage
3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper
6 slices of zucchini, oiled and seasoned with salt and pepper
1 tablespoon olive oil

    Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perchon both sides. Lightly oil the fish and season. Place 5 sprigs of sage intothe cavity of each perch. Place the perch on the grill, and cook for 4 minutes.Flip and place the tomatoes and zucchini on the grill. Cook for 4
minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.

Croaker and Corn Chowder

• 1/4 pound sliced bacon
• 1 TBSP butter
• 2 onions, chopped
• 2 cups water
• 1 cup bottled clam juice
• 3/4 pound boiling potatoes (about 3), peeled and cut into 3/4-inch pieces
• 1 celery stalk, chopped
• 1/4 tsp dried red pepper flakes
• 1 1/4 tsp salt
• 2 cups corn kernels
• 1 cup milk
• 1 cup heavy cream
• 1 1/2 pounds Croaker, de-boned and cut into 1-inch chunks
• 1/4 tsp black pepper

1. In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

2. Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

3. Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4. Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

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Grilled Oysters & Mussels on Half Shell With Chive Butter

2 doz. fresh oysters in the shell
2 doz. mussels, in the shell
3 Tbsp minced chives
8 Tbsp (1 stick) butter, softened
Salt & fresh ground pepper

Wash oyster shells to remove any sand.  Scrub mussels throughly.  With a small sharp knife,  cut off hairy brown "beards".  In a small bowl, blend chives,  butter, & lemon juice.  Season with salt & pepper.  Place chive butter in small heavy  saucepan & melt. Cook oysters & mussels  3-4 min. until open.

Sspoon 1/2 tsp. chive butter over each to serv

Spicy Pan Fried Croaker

3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying or
substitute your favorite oil
Lemon wedges for garnish

Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.

Angle Bolinger's Striped Bass/Spot Recipe

This recipe came from Ms. Angel Bolinger at the MD Department of Natural Resources Fisheries Service.  Ms. Bolinger is the Administrator for the Maryland Sport Fishing Tournament and also prepares the weekly fishing report. 

In the words of Ms. Bolinger....

 Here is a recipe I came up with tonight for spot and striped bass that was awesome.  I think it will work for several other species.

I suggest garnishing the plate with fresh cilantro sprigs and a few cashews on the fillet.

Roasted peppers or spanish rice would make a good side dish