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Welcome aboard the Lexianna!

Recipes for your Catch

(and some other Chesapeake favorites)

Salt Crusted Baked Rockfish served with lemon olive oil

  • 1 (3-pound) whole rockfish, scaled, with fins removed
  • Leaves from 2 sprigs fresh rosemary
  • Leaves from 2 sprigs fresh thyme
  • 4 pounds coarse sea salt
  • Water, as needed
  • Freshly ground pepper, as needed
  • Lemon infused olive oil

Directions: Preheat the oven to 450 degrees.
In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place the fish on top of the salt paste. Carefully spread the remaining salt paste over top of the fish, being careful to cover it completely. Bake fish for 25 minutes.

To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.

Chesapeake Chowder

  • 18 oysters
  • 4 tablespoons butter
  • 1 medium leek, diced, white part only
  • 1 medium onion, diced (about 1 cup)
  • 3 shallots, peeled and minced
  • 1 tablespoon fresh picked thyme leaves
  • 5 strips bacon, diced
  • 3 teaspoons all-purpose flour
  • 3 cups fish stock
  • 2 cups clam juice (bottled is fine)
  • 1/2 cup dry white wine
  • 2 large potatoes, peeled and diced (about 2 cups)
  • 2 ounces Virginia ham, finely diced
  • 2 cups fresh-shucked corn
  • 1 cup heavy cream
  • 1/4 cup sherry
  • 4 drops hot sauce (recommended: Tabasco)
  • 1 pound rockfish or striped bass fillets, skinned and cut into 1-inch cubes
  • 16 ounces jumbo lump crab meat (picked for shells)
  • 2 tablespoons chopped chives
  • Sea salt
  • Cracked pepper

Directions Shuck the oysters and strain the liquor through a fine mesh sieve. Reserve oysters and liquid separately.

In a saute pan, add the butter and heat until bubbling. Add the leeks, onions, shallots, and thyme and cook until transparent. In a separate large saucepan over medium-high heat, add the bacon and cook until crisp. Lower the heat, add the flour and cook the "roux" for 5 to 6 minutes. Add the fish stock, clam juice, oyster liquor, white wine, potatoes, and Virginia ham. Raise heat to high and bring to a simmer. Add the cooked leek-onion mixture and reduce all by 1/4. Add the corn and cook for 4 minutes. Add the cream, sherry, and hot sauce and cook 4 more minutes, stirring so as not to scorch. Add the rockfish, crabmeat and oysters and cook a minute or two. Check salt and pepper, noting that the ham is very salty so the chowder won't need much.

Serve in 6 warm soup terrines and garnish with the chopped chives. Serve with corn breadsticks or common crackers.

Crab Cakes

  • 1 lb. backfin crab meat
  • 1 piece white bread (end crust preferred)
  • 1 egg, beaten slightly
  • 1 tsp. mustard
  • Pinch Old Bay seasoning
  • Pinch of parsley
  • Salt and pepper to taste
  • 2 tbsp. mayonnaise, or enough to hold cakes together without being wet.

Directions: Remove noticeable shells from crab meat. Finely grate bread over crab meat. Add egg. Add remaining ingredients and mix gently. Form into 7 or 8 cakes. Fry in hot oil just covering bottom of pan (preferably an iron skillet), turning once. Serves 3 to 4 people.

Old Bay Crab Cakes

  • 2 slices white bread, crusts removed
  • 2 tablespoons mayonnaise
  • 2 teaspoons OLD BAY® Seasoning
  • 2 teaspoons parsley flakes
  • 1/2 teaspoon prepared yellow mustard
  • 1 egg, beaten
  • 1 pound fresh lump crabmeat*

Directions Break bread into small pieces. Mix in mayonnaise, Old Bay, parsley, mustard and egg. Stir in crabmeat. Shape mixture into patties. Broil for 10 minutes without turning or fry until golden-brown on both sides. Sprinkle with extra Old Bay if desired.

Old Bay Crab Soup

  • 3 cans (14 1/2 ounces each) beef broth
  • 4 cups water
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon OLD BAY® Seasoning
  • 1 can (16 ounces) whole tomatoes
  • 2 packages (10 ounces each) frozen mixed vegetables
  • 2 potatoes, peeled and chopped
  • 1 pound crabmeat*, picked over

Directions Combine broth, water, celery, onion and OLD BAY® Seasoning in a large soup pot. Bring to a boil. Add tomatoes, mixed vegetables and potatoes; simmer 1 hour. Stir in crab and simmer 10 minutes.

Old Bay Hot Crab Dip

  • 1 1/2 cups shredded Cheddar cheese, divided
  • 3/4 cup mayonnaise
  • 1 1/2 teaspoons OLD BAY® Seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1 pound fresh lump crabmeat*, picked over or 2 cans (6 ounces each) crabmeat

Directions Mix 3/4 cup of the cheese, mayonnaise, Old Bay Seasoning, Worcestershire sauce and ground mustard until well blended. Gently stir in crab meat. Spoon mixture into 1-quart casserole. Sprinkle with 3/4 cup cheese and a dash of Old Bay Seasoning. Bake in 350°F oven 12 to15 minutes or until mixture begins to bubble around edges. Serve hot with assorted crackers or pita chips

Poached Rockfish

Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 45 minutes

  • One 4-pound rockfish
  • 2 cups water
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 slices of onion
  • Juice of 1 lemon
  • 1 1/2 tablespoons flour or 1 tablespoon cornstarch
  • 2 to 3 tablespoons butter
  • 1/4 teaspoon white pepper
  • Paprika
  • Minced fresh parsley

Directions Dress and scale the fish and place in a pot that just fits. In another pot, simmer water with salt, bay leaf, onion slices, and half of the lemon juice for 5 minutes. Remove bay leaf and pour the liquid over the fish. It should be barely covered. Poach fish with liquid just below boiling point for 5 to 10 minutes, or until fish flakes readily and flesh becomes opaque instead of transparent. Carefully remove fish to a warm platter. Boil poaching liquid rapidly, reducing it to 1 to 1 1/4 cups. Thicken the liquid with flour or cornstarch diluted in 2 tablespoons cold water. Flavor sauce with remaining lemon juice, the butter and pepper; adjust amounts to taste. Spoon sauce over fish, and sprinkle with paprika and parsley.

Dave's Stuffed Rockfish

  • 6-pound rockfish, cleaned
  • 1 pound crab meat
  • 1 large egg, beaten
  • 12 saltine crackers, coarsely crushed
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons light mayonnaise
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 2 teaspoons capers, optional
  • 1 egg, well beaten
  • 1 large bake-in bag

Wash fish thoroughly and pat dry. Using two forks, mix crab meat, crackers, mustard, Worcestershire, mayonnaise, capers, and egg. Place mixture in cavity of fish. Any additional stuffing can be placed next to fish. Place fish in bag and make 3 steam holes in top of bag. Place in cold oven. Bake at 350 degrees for 1 1/2 to 2 hours or until fish flakes. Remove from oven and place on platter.

Mediterranean Rockfish

  • 2 pounds rockfish fillets
  • 1 large, mild onion, thinly sliced
  • 1 yellow and red pepper, thinly sliced
  • 28-ounce can Italian plum tomatoes or fresh tomatoes, peeled, seeded, coarsely chopped
  • 1 cup extra-virgin olive oil
  • 1 cup fresh basil leaves, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • Lemon peel
  • Kalamata olives cut in thin strips

Heat olive oil in electric skillet set at 350 degrees. Saute onion and bell peppers until crisp and tender, 3 to 4 minutes. Add tomatoes to skillet and blend with vegetables and cup basil leaves. Salt and pepper to taste. Cook until slightly thickened. Salt and pepper rockfish and place on top of vegetables; cover with lid or aluminum foil. Cook rockfish until it's opaque and flakes easily, about 10 minutes. Sprinkle with lemon juice, remaining basil leaves and lemon peel. Serve on warm platter. Makes 6 to 8 servings.

Rockfish can also be cooked in a 350-degree oven after first sauteing vegetables.

Baked Blue Fish

  • 3 lb Bluefish fillets
  • 1/4 cup white wine vinegar
  • 1 Bermuda onion, sliced
  • 1/4 tsp peppercorns
  • 1/4 tsp allspice
  • 1/2 cup sour cream

Directions Combine vinegar, onions, peppercorns, and allspice. Pour over fillet, turning to coat. Marinate, skin side up, at room temperature for 1 hour. Pour off vinegar, but not onions or spices. Turn skin side down and spread top with sour cream. Place in baking dish at 350 degrees for 20-25 minutes, until fish flakes easily with a fork.

Bluefish with Herb Seasoning

  • 4 bluefish fillets, small to medium size
  • 1 tbsp lime juice
  • 1/4 cup melted butter or margarine
  • 1/8 tsp hot pepper sauce
  • 1 tbsp minced fresh parsley
  • 1 tsp minced fresh thyme
  • 1 tsp minced fresh marjoram
  • 1/2 tsp crushed garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/8 tsp ground cloves
  • 1/2 cup coarsely-chopped green onions

Directions: Combine melted margarine, lime juice and hot pepper sauce. In a small bowl combine the parsley, thyme, marjoram, garlic, cayenne, paprika and cloves. Place bluefish fillets in a greased baking dish. Brush the melted butter mixture over the fish fillets. Sprinkle the chopped green onions over the fillets and then the seasoning mixture. Bake at 425 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
This recipe yields 4 servings.

Cajun-Fried Bluefish Steaks

  • 4 med Bluefish Steaks, rinsed in cold water and patted dry
  • 2 tbsp Olive Oil
  • 2 tbsp Cajun Seasoning, or more - to taste
  • 2 Limes, cut into wedges
  • Salt and Black Pepper - to taste
  • Hot Pepper Sauce - to taste

Directions: Brush Bluefish Steaks (or fillets) with olive oil and sprinkle Cajun seasoning on both sides of each steak; heat a heavy skillet over medium-high heat to very hot, add fish and cook (3-4 minutes per side) or until fish is opaque. Serve hot with lime wedges and hot pepper sauce to the side.