Chesapeake Bay Stuffed Rockfish: A Seafood Lover’s Dream

Rockfish, also known as striped bass, is a celebrated fish in the Chesapeake Bay region, known for its mild, flaky, and delicious flavor. Stuffing it with a medley of bay flavors elevates this dish to a culinary masterpiece. This recipe for Chesapeake Bay Stuffed Rockfish is a celebration of the region’s bounty, combining the freshest seafood and seasonings into a memorable meal. It’s perfect for a special occasion, a weekend gathering, or anytime you want to impress your family and friends with a taste of the Chesapeake.

## Why This Recipe Works

* **Flavor Explosion:** The combination of crabmeat, shrimp, scallops, and Old Bay seasoning creates an unforgettable seafood experience.
* **Elegant Presentation:** Stuffed rockfish is a stunning dish that’s sure to wow your guests.
* **Relatively Easy:** Despite its impressive appearance, this recipe is surprisingly straightforward to prepare.
* **Showcases Local Ingredients:** It highlights the best of Chesapeake Bay’s seafood.
* **Versatile:** You can adapt the stuffing to your own preferences and dietary needs.

## Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. Fresh, high-quality ingredients are key to the success of this recipe.

**For the Rockfish:**

* 1 whole rockfish (striped bass), about 3-4 pounds, scaled and gutted
* 2 tablespoons olive oil
* 1 lemon, sliced
* Salt and freshly ground black pepper, to taste
* Fresh parsley sprigs, for garnish (optional)

**For the Chesapeake Bay Stuffing:**

* 1 pound lump crabmeat, picked over for shells
* 1/2 pound medium shrimp, peeled, deveined, and chopped
* 1/2 pound sea scallops, chopped
* 1/2 cup bread crumbs (panko or regular)
* 1/4 cup mayonnaise
* 1/4 cup chopped celery
* 1/4 cup chopped red bell pepper
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh chives
* 1 tablespoon Old Bay seasoning
* 1 teaspoon Dijon mustard
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon hot sauce (optional)
* 1 egg, lightly beaten
* 2 tablespoons butter, melted

**Optional Ingredients:**

* Oysters, chopped
* Clams, chopped
* Corn kernels
* Diced tomatoes
* Green onions

## Step-by-Step Instructions

Now, let’s dive into the detailed steps for creating this incredible Chesapeake Bay Stuffed Rockfish.

**Preparation (30 minutes):**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Adjust the rack to the center position.
2. **Prepare the Rockfish:** Rinse the rockfish inside and out under cold water. Pat it dry with paper towels. Make shallow diagonal cuts on both sides of the fish.
3. **Season the Rockfish:** Drizzle the rockfish with olive oil, both inside and out. Season generously with salt and freshly ground black pepper. Place lemon slices inside the cavity of the fish. This will infuse the fish with citrus flavor and help keep it moist during baking.
4. **Prepare the Stuffing:** In a large bowl, gently combine the lump crabmeat, chopped shrimp, and chopped scallops. Be careful not to break up the crabmeat too much; you want to maintain its lumps.
5. **Add Remaining Stuffing Ingredients:** Add the bread crumbs, mayonnaise, celery, red bell pepper, parsley, chives, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and hot sauce (if using) to the seafood mixture. Gently stir to combine. Be careful not to overmix, as this can make the stuffing tough.
6. **Bind the Stuffing:** Add the lightly beaten egg to the stuffing mixture. This will help bind the ingredients together and prevent the stuffing from falling apart during baking. Gently stir to incorporate the egg.

**Stuffing and Baking (45-60 minutes):**

7. **Stuff the Rockfish:** Carefully stuff the rockfish with the prepared seafood mixture. Pack the stuffing firmly but not too tightly, as it will expand during baking. Use kitchen twine to tie the cavity closed, or use skewers to secure the opening. This will help keep the stuffing inside the fish.
8. **Prepare Baking Dish:** Lightly grease a large baking dish with olive oil or cooking spray. Place the stuffed rockfish in the prepared baking dish.
9. **Brush with Butter:** Brush the top of the stuffed rockfish with melted butter. This will help the fish brown nicely and add richness to the flavor.
10. **Bake:** Bake in the preheated oven for 45-60 minutes, or until the fish is cooked through and the internal temperature reaches 145°F (63°C). The exact baking time will depend on the size of the fish and the accuracy of your oven. Check the fish for doneness by inserting a fork into the thickest part of the fish; it should flake easily.
11. **Rest:** Once the rockfish is cooked through, remove it from the oven and let it rest for 10 minutes before serving. This will allow the juices to redistribute and make the fish even more moist and flavorful.

**Serving and Garnishing:**

12. **Garnish:** Carefully remove the kitchen twine or skewers from the rockfish. Garnish with fresh parsley sprigs and additional lemon slices, if desired.
13. **Serve:** Serve the Chesapeake Bay Stuffed Rockfish immediately. It pairs well with roasted vegetables, rice pilaf, or a simple salad.

## Tips for Success

* **Use Fresh Ingredients:** The key to a truly delicious stuffed rockfish is using the freshest seafood possible. Look for high-quality lump crabmeat, shrimp, and scallops.
* **Don’t Overmix the Stuffing:** Overmixing the stuffing can make it tough. Gently combine the ingredients until just combined.
* **Don’t Overcook the Fish:** Overcooked rockfish can be dry and rubbery. Cook the fish until it is just cooked through and flakes easily with a fork.
* **Adjust Seasoning to Taste:** Taste the stuffing mixture before stuffing the fish and adjust the seasoning as needed. You may want to add more Old Bay seasoning, salt, or pepper to your liking.
* **Secure the Stuffing:** Make sure to securely close the cavity of the fish with kitchen twine or skewers to prevent the stuffing from falling out during baking.
* **Use a Meat Thermometer:** A meat thermometer is a great tool for ensuring that the fish is cooked to the correct temperature. Insert the thermometer into the thickest part of the fish to check the internal temperature.
* **Let it Rest:** Allowing the fish to rest for 10 minutes before serving will help the juices redistribute and make the fish even more moist and flavorful.

## Variations and Substitutions

This recipe is a great starting point, but feel free to customize it to your own preferences and dietary needs.

* **Different Seafood:** You can substitute other types of seafood for the shrimp and scallops, such as oysters, clams, or mussels.
* **Gluten-Free:** Use gluten-free bread crumbs to make this recipe gluten-free.
* **Dairy-Free:** Use dairy-free mayonnaise and omit the butter to make this recipe dairy-free.
* **Vegetarian:** While traditionally this is not a vegetarian dish, you could create a vegetarian version by using a different protein base such as seasoned mushrooms or a vegetable medley with artichoke hearts. Remove all seafood ingredients.
* **Spicy:** Add more hot sauce or a pinch of cayenne pepper to the stuffing for a spicy kick.
* **Vegetables:** Add other vegetables to the stuffing, such as diced zucchini, yellow squash, or mushrooms.
* **Herbs:** Experiment with different herbs in the stuffing, such as dill, thyme, or oregano.

## Serving Suggestions

Chesapeake Bay Stuffed Rockfish is a versatile dish that can be served with a variety of side dishes.

* **Roasted Vegetables:** Roasted vegetables, such as asparagus, broccoli, carrots, or potatoes, are a classic pairing with seafood.
* **Rice Pilaf:** Rice pilaf is a flavorful and satisfying side dish that complements the richness of the stuffed rockfish.
* **Quinoa:** For a healthier option, serve the stuffed rockfish with quinoa.
* **Salad:** A simple green salad with a light vinaigrette is a refreshing contrast to the richness of the fish.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting and satisfying side dish.
* **Coleslaw:** A crunchy coleslaw is a great accompaniment to seafood.
* **Corn on the Cob:** Corn on the cob is a summer classic that pairs well with stuffed rockfish.
* **Garlic Bread:** Serve with garlic bread to soak up the delicious stuffing juices.

## Storage and Reheating

* **Storage:** Store leftover stuffed rockfish in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat leftover stuffed rockfish in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but it may become slightly dry.

## Frequently Asked Questions (FAQs)

* **Can I use frozen rockfish?** While fresh rockfish is preferred, you can use frozen rockfish if fresh is not available. Make sure to thaw the fish completely before stuffing it.
* **Can I prepare the stuffing ahead of time?** Yes, you can prepare the stuffing ahead of time and store it in the refrigerator for up to 24 hours. This can save you time on the day you plan to cook the fish. Let it sit at room temperature for about 30 minutes before stuffing the fish.
* **Can I freeze the stuffed rockfish?** It is not recommended to freeze the stuffed rockfish, as the texture of the seafood may change during freezing and thawing.
* **What if I can’t find rockfish?** If you can’t find rockfish, you can substitute another type of white fish, such as cod, haddock, or sea bass.
* **How do I know when the fish is done?** The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
* **Can I grill the stuffed rockfish?** Yes, you can grill the stuffed rockfish. Wrap the fish in foil and grill over medium heat for about 20-30 minutes, or until cooked through.

## Chesapeake Bay Stuffed Rockfish Recipe Card

Here is a printable recipe card for your convenience.

**Yields:** 6 servings
**Prep time:** 30 minutes
**Cook time:** 45-60 minutes

**Ingredients:**

* 1 whole rockfish (striped bass), about 3-4 pounds, scaled and gutted
* 2 tablespoons olive oil
* 1 lemon, sliced
* Salt and freshly ground black pepper, to taste
* Fresh parsley sprigs, for garnish (optional)
* 1 pound lump crabmeat, picked over for shells
* 1/2 pound medium shrimp, peeled, deveined, and chopped
* 1/2 pound sea scallops, chopped
* 1/2 cup bread crumbs (panko or regular)
* 1/4 cup mayonnaise
* 1/4 cup chopped celery
* 1/4 cup chopped red bell pepper
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh chives
* 1 tablespoon Old Bay seasoning
* 1 teaspoon Dijon mustard
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon hot sauce (optional)
* 1 egg, lightly beaten
* 2 tablespoons butter, melted

**Instructions:**

1. Preheat oven to 375°F (190°C). Rinse rockfish and pat dry. Make shallow diagonal cuts on both sides.
2. Drizzle with olive oil, season with salt and pepper. Place lemon slices inside the cavity.
3. In a bowl, combine crabmeat, shrimp, scallops, bread crumbs, mayonnaise, celery, bell pepper, parsley, chives, Old Bay, Dijon mustard, Worcestershire sauce, and hot sauce (if using).
4. Add lightly beaten egg and gently stir.
5. Stuff the rockfish with the mixture, pack firmly. Tie the cavity closed with kitchen twine or skewers.
6. Grease a baking dish, place stuffed rockfish in it.
7. Brush with melted butter.
8. Bake for 45-60 minutes, or until the internal temperature reaches 145°F (63°C) and flakes easily with a fork.
9. Let rest for 10 minutes before serving. Remove twine or skewers, garnish with parsley and lemon slices.

Enjoy this delicious Chesapeake Bay Stuffed Rockfish! This recipe is a delightful way to experience the authentic flavors of the Chesapeake Bay region. With its rich seafood stuffing and perfectly cooked rockfish, it’s sure to be a crowd-pleaser. Whether you’re hosting a dinner party or simply want to treat yourself to a special meal, this recipe is a fantastic choice.