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Looking to try something new? These recipes from North Carolina Sea Grant’s Mariner’s Menu are simple but flavorful and worth a try.

Oven-Fried Spotted Trout with Herb Butter

1 ½ pounds spotted trout fillets

½ cup milk

½ teaspoon salt

⅛ teaspoon white pepper, freshly ground

1 ½ cups fresh French bread crumbs, finely ground

3 tablespoons butter, melted

Prepare Herb Butter and set aside.

In large shallow dish, combine milk, salt, and pepper.

Spread crumbs in another dish. Dip fish in milk, then coat evenly with crumbs. Place in a single layer in greased baking dish. Drizzle with melted butter. Bake at 500°F until crisp and golden brown, about 8 to 12 minutes.

Remove to serving dish. Serve with herb butter.

Herb Butter

½ cup butter, softened

1 teaspoon garlic, minced

1 tablespoon fresh lime juice

2 tablespoons fresh chives, finely snipped

1 tablespoon fresh parsley, finely chopped

⅛ teaspoon salt

⅛ teaspoon white pepper, freshly ground

In small bowl, combine butter, garlic, lime juice, chives, parsley, salt and pepper.

Asian Fish Cakes

2 cups whitefish, flaked

3 tablespoons butter

½ cup onion, chopped

½ cup celery, chopped

2 tablespoons Teriyaki sauce

1 tablespoon dried parsley

1 cup panko bread crumbs

1 egg, beaten

½ teaspoon salt

¼ teaspoon black pepper, freshly ground

¼ teaspoon dried ginger

¼ cup milk

⅛ teaspoon cayenne

½ cup panko bread crumbs for coating

oil for frying

Poach fish in lightly salted water. Remove from pan and flake.

Melt butter in a medium saucepan over medium heat. Sauté onion and celery until tender. In a bowl, add sautéed onion, celery, Teriyaki sauce, parsley, 1 cup crumbs, egg, salt, pepper, cayenne and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 8 cakes and roll lightly in bread crumbs.

In a skillet, heat oil to 350° F. Fry cakes until brown, about 3-4 minutes. Turn and cook another 3-4 minutes or until done. Drain on paper towels.

Tex-Mex Shrimp

1 pound large shrimp, peeled

½ cup butter, melted

¼ cup tequila (white or silver)

2 tablespoon fresh lime juice

¾ teaspoon chili powder

¾ teaspoon salt

¼ teaspoon black pepper, freshly ground

½ teaspoon garlic, minced

½ teaspoon Tabasco sauce

For marinade, in a small bowl combine butter, tequila, lime juice, chili powder, salt, pepper, garlic and Tabasco. Reserve ¼ cup marinade.

Stir shrimp into remaining marinade and mix well. Cover and refrigerate 20 minutes, stirring once.

Remove shrimp from marinade. Place on greased broiler pan. Broil about 2 to 3 minutes. Turn shrimp over and brush with remaining marinade. Cook about 2 to 3 minutes longer or until done.

All recipes contributed by Joyce Taylor.

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