Sponsored by Balducci’s
By Jason Miller, Corporate Chef, Balducci’s
Growing up on the Eastern Shore, our family ate a lot of Maryland seafood. Crab, fish, oysters and clams were all central ingredients for our family get-togethers. And over the years, I’ve landed a lot of what we brought to our table. I’ve been a crabber and fisherman since I was a boy and love getting out on the Chesapeake, chasing whatever is in season. Early spring brings a short, sweet season of yellow perch, then shad and finally, around April, trophy rockfish season starts when the biggest and baddest stripers come into the bay. You may know it as striped bass, but whatever you call it rockfish is a delicious local fish: light, delicate and easy to prepare.
One of the quickest ways to get a rockfish dinner to the table is to serve it with a meunière sauce. Basically … Read More