From Dogfish Head:
This month, we hop on a boat with Chesapeake Bay waterman Rick Morlock and catch 500 pounds of fresh Maryland rockfish. Then we head to the kitchen of Back Creek Golf Club, where Executive Chef Brandon Gentry works his magic. "Rockfish is one of my favorite fish to catch and to eat," Chef Brandon says. "It's very delicate in flavor, so you don't want to hide that. Keep it simple."
For more on Maryland seafood, visit marylandseafood.org.
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