Recipes from Ocean City's Finest
Gary Leach Chef of Centerplate
Potato Dusted Rockfish (with ginger oyster sauce, eastern shore seafood hash and veggie medley)
4 6-7oz Rockfish fillets
1 cup potato flakes
2 eggs, beaten
1/3 cup clarified butterS
Salt and Pepper to taste
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2 Tb chopped shallots
1/2 cup dry vermouth
1 cup heavy cream
1 Tb oyster sauce
12 shucked oysters in juice
1 tsp. ginger
1/3 stick butter, softened
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1/2 cup fine diced red and green pepper
1/4 cup diced onion
1 1/2 cups diced potato
8 16/20 shrimp - peeled/deveined
1/4 lb lump crab
1 1/2 Tb chopped parsely
1/2 cup shrimp stock
salt and pepper to taste
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1/4 cup canola oil
1 each zucchini squash, yellow squash, carrots (peeled)
1 lb fresh spinach
2 tsp. fresh chopped garlic
1/4 cup clarified butter
fresh basil, oregano, salt and pepper to taste
Clean and portion rockfish. Heat butter in large saute pan. Dip fillets in egg then dust with potato flakes. Saute until light brown in color. Transfer to pan and finish in a 350 deg. oven. Reserve pan from fish and add shallots, cook until golden color. Deglaze pan with Vermouth and reduce by half. Add cream, oyster sauce, reduce again by half over medium heat. Add oysters, let simmer 1 min., add ginger. Remove from heat and add butter in pieces while stirring until incorporated. Reserve in warm place.
Lightly blanch potatoes in boiling salted water. Saute 1st set of veggies and shrimp in oil until shrimp is about 3/4 cooked. Add potatoes then stock until absorbed by potatoes. Fold in crab, parsley and adjust with salt and pepper. Reserve. Julienne veggies and reserve. Blanch spinach in salted boiling water, reserve. Heat butter and oil in large saute pan. Add remainder of veggies and garlic - cook until al dente. Season with herbs, salt and pepper. Arrange over spinach nest on plate. Place hash on plate in mound with fish fillet off center of hash mix. Place 3 oysters on each fish, divide sauce evenly over fish, place veggies on dish. Enjoy!
About Gary Leach: Gary enjoys life at the beach, fishing, surfing, etc. Graduate of Baltimore International Culinary College, December 1986. Proud member of the Delmarva Chefs and Cooks Assn. former two term Past President, One term Vice President, Secretary, and current Chairman of the Board. Achivements include; three time Chapter Chef of the year, two time chapter achievment award for chef professionalism, and the 2008 Maryland Restaurant Assn. Chef of the Year. as well as several ACF sanctioned F & K compitition medals. Gary is the head chef at the Ocean City Convention Center.
OC Convention Center: 800-OC-OCEAN, 42nd Street in Ocean City, Maryland
Gary Beach, Chef and Owner of the Marlin Moon Grille:
Polenta Crusted Tuna with Mango Crab
Salsa:
-Sushi grade fresh tuna filet (best you can get)
-Yellow corn meal (not flour, gritty)
-Cajun seasoning
-Cooking spray
-Fresh or frozen mango chunks
-Lime juice
-Chopped cilantro
-Fine diced seeded jalapeno pepper
-Diced red pepper
-Diced red onion
-Chopped garlic
-Extra virgin olive oil
-Lump crab meat
-Sea salt
-Ground red pepper (optional)
Preparation -Mix corn meal and Cajun seasoning together to your taste -Add mangos to bowl -Combine vegetable salsa ingredients to bowl to taste (except cilantro) -Add remaining salsa ingredients to taste (a little at a time (except crab meat) -Right before service add crab meat to salsa -Heat Teflon sauté pan -Dedge tuna in corn meal mixture and place in Refrigerator for a little bit -When pan very smoking hot spray with oil -Add tuna and cook to your desired temperature -Top with salsa
About Gary Beach: If Gary is not in the kitchen he is on his boat fishing. An avid fisherman and one of the finest chefs on the East Coast and the Owner of the Marlin Moon Grille. Marlin Moon Grille won the 2009 Favorite Restaurant Award from the Restaurant Association of Maryland. Marlin Moon Grille also supports the National Coalition of Marine Conservation by taking Marlin of the Menu. "Eat drink and talk loud" is the perfect slogan for this outstanding restaurant in West Ocean City. The casually eclectic menu features slightly different twists on traditional favorites along with innovative creations prepared each day by the team of talented chefs, as well as an extensive wine list and generous cocktails, all presented by a friendly, professional staff in a cozy yet bustling atmosphere.
Marlin Moon Grille: 410.213.1618 - Route 50, in the Francis Scott Key, West Ocean City, Maryland
Adam Sanders, Chef and Owner of Jules
Whole Snapper with Hoisin Glaze
1 2-3 lb. whole snapper, cleaned and scored on each side
1/2 cup flour with 1 Tb. Old Bay in it.
Oil for frying.
Hoisin Glaze
1 cup Hoisin
1 Tb. Sesame Oil
1 tsp. Chopped Garlic
1 tsp. Lan Chi Garlic Paste (or any hot sauce)
1 tsp. White Sesame Seeds
1/4 cup Chopped Scallions
Coat the fish in flour mixture and deep fry for 12-14 minutes or until done. Mix Hoisin Glaze ingredients together and
coat generously over fried fish - ENJOY!
About Adam Sanders: Adam has won many awards including 2001 National Chef of the Year, 2000 Hot Chefs of Delmarva and winner of various competitons up and down the east coast. Jules Fine Dining Restaurant is his main passion and the restaurant is one of Ocean City's finest. Southern Living Magazine calles Jules "It's to die for".
Jules: 410.524.3396 - 118th Street in Ocean City, Maryland
DJ, Chef of Seacrets
Shrimp and Scallop Rundown
20 oz. cooked fettuccini
20 fresh sea scallops, 20/30 count
16 shrimp 21/25
1/2 cup each portabella, shitake and button mushrooms
1 cup sundried tomatoes
1TB extra virgin olive oil
1TB minced garlic
Roasted Red Pepper Sauce
2 cups fish stock
1 qt heavy whipping cream
8 oz. roasted red peppers - pureed
2 shallots
1/4 cup white wine
2 TB Worcestershire Sauce
1 TB brown sugar
2 tsp. white pepper
2 tsp. flour
Make sauce first - ina 2 quart pot, saute diced shallots for a couple of minutes and then deglaze pot with white wine. Add flour and cook on low heat for minutes while stirring consistently. Add the rest of the sauce ingredients except for red peppers. Turn heat to high and whisk sauce every minute or so until it begins to thinken. Reduce heat to low and whisk in pureed roasted red peppers. Cook on low for one minute and then turn off heat and put sauce to the side.
In a large saute pan on medium heat, add oil and garlic and then saute for about one minute before adding the shrimp and scallops. Continue to saute for 2 minutes and then add mushrooms and sundried tomatoes. Continue cooking until the shrimp and scallops are fully cooked. Mix in sauce over low heat for one minute. Serve over hot fettuccini. Serves 4.
About DJ: DJ is one of managers at Seacrets and in charge of it's vast menu. Seacrets is one of the largest bars on the east coast and has won many awards over the years.
Seacrets: 410.524.4900, 49th Street in Ocean City, Maryland
Scott Legsath, Hunt Fish Cook TV
Jalapeño Fish Spread
about 2 cups
1 1/2 cups cooked fish fillets, flaked
1/3 cup softened cream cheese
1/4 cup sour cream 
1 Tbl lemon juice
1 Tbl Worcestershire sauce
3 green olives with pimento, chopped
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
2 Tbls (or more) jalapeño pepper, seeded and minced
1 Tbl fresh cilantro leaves, minced
salt and pepper to taste
Combine all ingredients in a bowl and mix well. Chill for 1-2 hrs before serving.
You can check out Scott online at www.huntfishcook.com or tune into his show - check your local listings!