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My husband, Edward, and I, along with a number of friends, love soft-shell crabs. These Chesapeake Bay crustaceans were abundant and relatively inexpensive until 10 years ago. But since mankind has become reckless about the environment, including harming our bays, oceans and seas, the soft shell is becoming more scarce and expensive.
On the flip side, local bluefish is abundant and prices reflect that. This is a slightly strong-tasting, oily fish that adapts beautifully to any recipe. It requires a bit of acid such as lemon or lime juice to calm down its flavor.
Brook trout are no longer the bargain they once were either. I like to prepare trout in a simple manner so its natural sweetness rings through.
A summer fish dinner can begin with a green salad. Since tomatoes and corn are in season, both are fine side dishes.
As for wine, a grassy Sauvignon Blanc or even a Muscadet would wash down quite well.
Here are recipes for summer fish:
A Simple Sauté of Soft-Shell Crabs
Ingredients:
Flour, for dredging
Kosher salt and freshly ground black pepper, to taste
4 soft-shell crabs, cleaned and dressed
2 tablespoons of butter
2 tablespoons of olive oil
Lemon wedges
Directions:
Pour some flour onto a plate and add the salt and pepper. Dredge the crabs, shaking off the excess flour.
Heat the butter and oil in a large skillet over medium-high. Add the crabs and sauté for two to three minutes per side.
Serve with the lemon wedges.
Serves two.
Bluefish in Mustard Sauce
Ingredients:
4 6-ounce fillets of bluefish, wiped dry with paper towels
Aluminum foil
1 cup of mayonnaise
Juice of 1 lemon
1/2 cup of dry white wine
1/2 cup of Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Snipped fresh dill
Directions:
Preheat the oven to 400 degrees.
Place the bluefish in a large baking pan lined with the foil.
Mix the mayonnaise, lemon juice, wine and mustard in a small bowl. Season with the salt and pepper. Spread evenly over the fish. Top with the dill.
Bake for about 20 minutes, depending on the thickness of the fish.
Serves four.
Sautéed Brook Trout
Ingredients:
Flour, for dredging
Kosher salt and freshly ground black pepper, to taste
4 brook trout, gutted and wiped dry with paper towels
2 tablespoons of butter
2 tablespoons of olive oil
Fresh Italian parsley leaves, chopped
Lemon wedges
Directions:
Mix the flour, salt and pepper on a plate. Dredge the trout, shaking off the excess flour.
Heat the butter and oil in a large skillet over medium-high. Add the trout, flesh side down, and cook for three to five minutes. Turn and cook for another minute.
Place on serving plates and top with the parsley. Serve with the lemon wedges.
Serves four.
Bluefish with Tomatoes and Capers
Ingredients:
4 6-ounce fillets of bluefish, wiped dry with paper towels
Aluminum foil
2 large red ripe tomatoes, chopped
2 tablespoons of baby capers, rinsed and drained
Kosher salt and freshly ground black pepper, to taste
1 cup of dry white wine
Fresh basil leaves, chopped
Directions:
Preheat the oven to 400 degrees.
Place the bluefish in a baking pan lined with the foil.
Mix the tomatoes, capers, salt and pepper in a bowl. Add the wine and blend. Spoon evenly over the bluefish.
Bake for about 20 minutes, depending on the thickness of the fish. When ready to serve, top each fillet with the basil.
Serves four.
