SeafoodCorner

New York Sea Grant121 Discovery HallStony Brook UniversityStony Brook, New York11794-5001

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Ingredients

Weakfish on the Grill

Method

New New York

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Wash fish fillets. Place on heavy duty foiland bring edges of foil up 2 inches tocreate a sealed unit for each fillet. Sprinklewith 1/2 cup of white wine, lemon juice,salt, pepper and Old Bay seasoning. Mincethe onion and garlic and place over eachfillet. Top each fillet with a teaspoonbutter. Place on the grill for approximately10-15 minutes. You should be able to use afork to flake the fish when it is done.Do not overcook. Serve with grilledvegetables.Serving size: 4

4 weakfish fillets (leave skin on)Old Bay seasoningjuice of half lemon1 small onion2 cloves garlicsalt and pepper to taste1/2 tsp thyme4 tsp butter2 cups white wine

Recipe courtesy of Frank Carnese, grand prizewinner of the 2002 Annual Great South BayWeakfish Tournament, who landed a 10.12pounder.

Weakfish

Although the local weakfish catchin New York varies from year toyear, weakfish are likely to bemost abundant in the marketplacein the fall and, to a lesser extent,in late spring.

The flesh of weakfish is white,sweet, lean and finely textured. Itmakes a delicious meal whenfried or broiled. Because of thetexture it’s also fragile and mustbe iced immediately after captureto retain its natural elasticity andflavor. One of the finest methodsfor cooking weakfish is to cookthe fish whole with seafood orother stuffing in the oven or overhot coals on the grill. Weakfishfillets can also be broiled orbaked with a variety of sauces orvegetable accompaniments.

Food and nutrition professionalsand consumers have known foryears that seafood is a highprotein food that is low incalories, total fat, and saturatedfat when compared to otherprotein-rich animal foods. Inaddition, a large proportion of thefat in seafood is polyunsaturated.There is an increasing amount ofscientific evidence that theunique kind of polyunsaturated fatfound in seafood, called omega-3fatty acids, can provide additionalhealth benefits.

Excerpted from Seafood Savvyby Ken Gall

New York Sea GrantSeafood Specialist

BringingScience tothe Shore

Total Calories Protein Carbohydrates Total Fat Calories from fat Saturated Fat Omega-3 Fatty Acids Cholesterol Sodium

110 18g 0g 4g 33 % 1g 0.4g 90mg 65mg

Weakfish Nutritional Composition (from the New York Seafood Council) per 3 oz. cooked, skinless portion size