J-Bay's Polynesian Tuna Recipe 

4 tsp of olive oil in skillet

Sear tuna in olive oil for 3 minutes on each side

Salt and cracked pepper to taste

Add 1 tsp of garlic

Add 1 can of Campbell's Golden Mushroom soup

3 tsp of honey

2 tsp of teriyaki sauce

1 can of cubed pinneapple (don't drain)

Cook on low-med for 20-25 minutes

Serve with white rice and black beans

Tell me how good it is!!!

Captain Aaron's Fishin' Recipe

1T Skill
1c. Bait
2c. Patience
5c. Luck

Mix Together-Serve With Cold Beer-!!!

Maryland Rockfish & Seafood Soup

Ingredients:
Small Rockfish Filet
6 oz Maryland crab meat (picked through for shells)
1/2 pound of raw, cleaned and deveined shrimp
1/2 pound raw Sea Scallops (quartered)
1/2 pound small mussels cleaned and debearded
2- 10 oz cans of Rotel diced tomatoes and green chilies
1- 35 oz can Pomodori Pelati Tomatoes
1- 14 1/2 oz can of Beef Broth
30 oz water
3/4 cup canned Baby Lima Beans (rinsed with water)
3/4 cup canned White Shoepeg Corn (drained)
3/4 cup canned Cut Green Beans
3/4 cup frozen Baby Peas (thawed)
1- Bunch Spring Onions (chopped)
1- teaspoon Minced Garlic
2 Bay Leaves
1 to 1 1/2 teaspoon of Old Bay Seasoning
Salt and Pepper to taste

Cooking Instructions

Combine all ingredients except seafood. Simmer for 1/2 hour. Add cooked shredded Rockfish and Crab meat. Bring to boil, and add Shrimp, Scallops,and Mussels. Return to low when Mussels have opened and Scallops are opaque. Remove Bay Leaves. Serve with Baguettes with Cheese Spread

by Roberta ("Bobber") Nowell

Crispy Rockfish over Mashed Potatoes

Ingredients

2-4 servings mashed potatoes made to your liking/garlic mashed my favorite
1-2 lbs. rockfish filets/skinned and bloodline removed
2 tablespoons chopped shallots
3 tablespoons chopped fresh parsley
1 teaspoon dijon mustard
3/4 - 1 cup white wine
2 tablespoons olive oil
3 tablespoons butter
seasoned or plain bread crumbs
milk for dredging

Directions

Cut fish filets to fit in frying pan.put pan on med high heat add 2 tablespoons butter and the olive oil and heat until butter bubbles slightly.

Meanwhile dredge only one side of fish in milk then bread crumbs.place in pan and cook on breaded side down only.finish cooking by placing lid on pan or my option of finishing it under broiler for 1 or 2 minutes after breaded side is crisp and fish is nearly cooked through. for added crispness

Place fish on foiled broiler pan breaded side up and place under broiler for 1 to 2 minutes.turn off oven and leave fish on middle rack to stay warm

Sauce:add shallots to pan you cooked fish in. do not remove any oil or clean pan. cook for 4 - 5 minutes on med. heat until shallots are soft.add wine and raise heat to high.reduce about 80 percent.remove from heat,add dijon mustard and stir add parsley and cook for 1-2 minutes on med. to low heat.

Finish sauce with remaining tablespoon of butter on low or no added heat. serve: plate mashed potatoes,place fish crispy side down and drizzlesauce over top of fish and potatoes liberally.

if you like fine dining and are patient enough to perfect this recipe to your liking i`m sure you`ll think this recipe is a winner!

Submitted by - Johnny O

Ingredients

1 Clove Garlic (minced)
1-2 Pound Striped Bass Fillets (cut into 4 pieces)
1/4 Cup finely chopped (Seeded Lime Sections)
1 Tablespoon Peanut Oil
1 Teaspoon Grated Lime Peel
1/4 Teaspoon Paprika
1 Cup Peppered Onions

Cooking Instructions:
OPTIONAL FISH: Red Snapper and Salmon. Combine in small bowl, lime sections, lime peel, peanut oil, paprika and garlic. Stir to blend.

Place fillets skin down, on a broiling pan previously coated with non-stick vegetable spray. Spoon lime mixture over fillets and broil 4 inches away from heat from 6-8 minutes or until fish flakes. Serve hot with Peppered Onions. Garnish with lime slices. Serve with new red potatoes and broccoli florets.

Additional Notes: Recipe serves 4 and is approximately 219 calories per serving

Scalloped Oysters

Ingredients
2 cups freshly crushed soda cracker crumbs
Butter
1 pint oysters
Salt,pepper, and ground nutmeg, to taste
1/2 cup heavy cream
Additional cracker crumbs for topping, if needed

Cooking Instructions:
Butter a small baking dish well and cover with a layer of cracker crumbs.Cover with a layer of ovsters, seasonings and a little cream; dot with butter. Cover with crumbs.

Add another layer of oysters, seasonings, more cream and dot with butter. Top with additional cracker crumbs, dot heavily with butter and season. Add a little more cream. Bake in a preheated 425-degree oven for 20 to 25 minutes.  Serves 4 to 6 people.

Anne Foster Afton, Virginia
Enjoy with a bottle of Wintergreen Winery's Black Rock Chardonnay!