Best 2 Crispy Skinned Chesapeake Bay Rockfish With Hayman Sweet Potato Virginia Country Ham And Blue Crab Hash Melted Leeks And Meyer Lemon Butter Recipes

Embark on a culinary journey to the Chesapeake Bay, where the waters yield the prized rockfish, renowned for its delicate flavor and crispy skin. This recipe presents a mouthwatering ensemble of flavors and textures, showcasing the rockfish's versatility. Accompanying the rockfish is a medley of sweet potato, Virginia country ham, and blue crab hash, a delightful combination that pays homage to the region's culinary heritage. Melted leeks add a touch of sweetness and elegance, while Meyer lemon butter provides a bright and tangy finish. Get ready to tantalize your taste buds with this Chesapeake Bay classic, where the freshest catches meet a symphony of flavors.

Here are our top 2 tried and tested recipes!

BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH

Blackened Swordfish with Sweet Potato Crab Hash image

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 36

Ingredients

1 (9-ounce) swordfish steak
1/2 cup blackening spice
2 cups Sweet Potato Crab Hash, recipe follows
4 ounces Voodoo Sauce, recipe follows
1 ounce tomato concasse
1 ounce scallions, chopped
Olive oil, to coat saute pan
1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
1 shallot, thinly sliced
1 poblano pepper, stemmed, seeded, and julienned
3 ounces Voodoo Sauce, recipe follows
2 tablespoons Worcestershire sauce
Salt and pepper
1/2 cup jumbo lump crabmeat
1 cup heavy cream
2 cups BBQ Sauce, recipe follows
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

Steps:

Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

ROASTED ROCKFISH ROCKEFELLER

Roasted Rockfish Rockefeller image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 20

Ingredients

1 pound fresh spinach
1 cup heavy cream
1/2 cup prosciutto ham, sliced and diced
3 ounces Parmesan cheese
10 gulf oysters
1 cup fish stock
Pinch saffron
2 ounces Pernod
Sea salt and pepper, to taste
Arrowroot, if needed
6 ounces local rockfish
2 garlic cloves, minced
2 shallots, chopped
3 sweet potatoes, one sliced on mandoline
1 zucchini
1 summer squash
1 turnip
Butter
1 bulb fennel, thinly sliced
Chervil sprigs

Steps:

Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
Deep-fry the fennel flames.

Tips:

Use fresh, local ingredients whenever possible. This will ensure that your dish is as flavorful and delicious as possible.
Don't be afraid to experiment with different flavors. The combination of sweet potatoes, ham, and blue crab in this dish is unique and delicious.
Be careful not to overcook the rockfish. It should be cooked until it is just opaque in the center.
Serve the rockfish immediately with the hash, melted leeks, and lemon butter. This dish is best enjoyed hot.

Conclusion:

This recipe for Crispy-Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham, and Blue Crab Hash, Melted Leeks, and Meyer Lemon Butter is a delicious and elegant dish that is perfect for a special occasion. The rockfish is perfectly cooked and the hash is flavorful and satisfying. The melted leeks and lemon butter add a touch of richness and acidity that balance out the flavors of the dish. Overall, this is a well-rounded and delicious recipe that is sure to impress your guests.