17 September 2012

• Recipes for Fresh Fish From Martha’s Vineyard Derby



”Because the [Massachusetts] commercial season is over you won't find locally caught striped bass in the fish markets or restaurants, so the only way to get it on the dinner plate is to catch it, and because of the Derby I suspect that striped bass and bluefish will be appearing on many an Island dinner plate, so I asked a chef, a fisherman, a health coach, and a fish market owner, "What do you do with all that fish?"

”Betsy Larsen of Larsen's Fish Market in Menemsha has a favorite recipe that works on both bluefish and striped bass. She likes to take two parts mayonnaise (substitute sour cream if mayo makes you woozy) and one part mustard and lather it on the fish, top it with chopped parsley and bake it in a very hot oven (400 degrees) for 12 to 14 minutes and then finish it under the broiler for a minute or two.”

Source: MVTimes.com


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