Fisherman’s Inn and Crab Deck
No visit to the Eastern Shore is complete without a local seafood stop at Fisherman’s Village. Fisherman’s Inn, family owned and operated since 1930, is open year round for lunch and dinner. Also enjoy the Crab Deck Restaurant (open April thru October), where the waterside atmosphere is casual and lively, the crabs are hot and spicy, the drinks are cool, and the sunsets are spectacular.
Sautéed Rockfish with Shrimp and Tomato-Saffron Sauce
By Chef Paul Wernsdorfer, Fisherman’s Inn and Crab Deck
- 4 Fillets (6 to 8 oz.) Skinned Rockfish
- 8 oz. Rock Shrimp
- ½ cup White Wheat Flour
- ¼ cup Olive Oil
- 1 tsp. Chopped Fresh Garlic
- 1 bunch Scallions
- Steep Together
- ¼ cup White Wine
- ¼ cup Clam Juice
- ½ tsp. Saffron Threads
- 1 cup. Diced Seeded Tomatoes
- 1 bunch Chopped Fresh Parsley
- 2 tbs. Softened Butter
Heat white wine, clam juice and saffron in sauce pan and let steep for at least 1/2 hour before preparing remainder of dish. In skillet heat olive oil, place floured fillets skin side up in pan and sauté until sides of fish turn opaque. Turn over fish and continue to sauté until fish is cooked all the way through. Remove fish to platter and hold warm. In same skillet sauté garlic, scallions and rock shrimp, when garlic starts to brown immediately pour saffron-white wine mixture into pan. Let reduce by half then add tomatoes, parsley and butter.
Note: Sauce should become visibly thicker when butter is added. Immediately pour finished sauce over rockfish and serve.