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BAKED STUFFED ROCKFISH

Ingredients:	1 lb backfin crabmeat
	¼ stick butter, melted and cooled
	1 lemon squeezed
	Salt and freshly ground pepper to taste
	2 tablespoons chopped parsley
	1 whole rockfish ( approx 3lbs), boned
	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.

PANFRIED ROCKFISH

Ingredients:	2 lbs rockfish fillets
	Milk, as needed
	1 ½ cups yellow cornmeal
	1 ½ cups all-purpose flour
	Salt and freshly ground pepper
	Old Bay seasoning
	Olive oil, for frying

Soak the rockfish in milk to cover in shallow dish for 1 hour.

In a second dish, mix the cornmeal and flour together. Season with salt, pepper, and Old Bay Seasoning. Remove the fish from the milk, 1 fillet at a time, letting the excess milk drip back into the dish. Coat well with the cornmeal mixture.

Pour olive oil into a frying pan to a depth of about ½ inch and place over medium heat. When the oil is hot, add as many fillets as the pan will allow. Fry about 3 to 4 minutes each side, or until golden brown. Remove the fish from the pan and drain will on paper towels. Serve with lemon wedges, tartar sauce, Tobasco Sauce, or cocktail sauce.

BAKED ROCKFISH

Ingredients:	6 rockfish fillets
	8 tbsps. butter
	1 onion, chopped fine
	1 celery stalk, chopped
	1 cup mushrooms, sliced
	5 slices stale bread
	Salt and pepper to taste
	Parsley, chopped
	Olive oil

Make the topping first by melting the butter in a large skillet. Saute the chopped onion, celery and mushrooms. Break about 5 slices of stale bread into small pieces. Place these in the skillet, add salt, pepper and chopped parsley. Turn off the heat and mix thoroughly. Wipe the fish fillets with olive oil and spread topping mixture on top of fillets. Place the fillets on a rack in a roasting pan also coated with oil. Bake for about 45 minutes in a 325°F oven

ROCKFISH NUGGETS WITH SAUCE

Ingredients:	1 lb rockfish fillets
	4 cups olive oil
	2 eggs, lightly beaten
	1 cup bread crumbs
	½ tsp. garlic powder
	1 tsp. parsley flakes
	1 tbsp. grated parmesan cheese
	¼ tsp. salt
	¼ tsp. pepper
DILL MUSTARD SAUCE	1 cup Dijon mustard
	1 cup sour cream
	3 tbsps. Dillweed

Combine the sauce ingredients and keep it cool until needed. Heat the oil to 375°F in a deep fryer or saucepan. Trim the fish into 1 ½" cubes. Beat the eggs lightly. Mix the bread crumbs with the garlic, parsley, cheese, salt and pepper. Dip the fish cubes into the egg, then into the seasoned bread crumbs. Fry a few pieces at a time to a deep, golden brown. Drain on paper towels. Keep warm and serve with dill mustard sauce.