Connestee Cooks: Seafood Recipes From The Carolina Mountains

Connestee Falls Cookbook Cover ArtCONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.

Trout Fishing and Recipe Brevard, NC Connestee FallsThe North Carolina Mountains offer some of the best freshwater fishing anywhere.  With four stocked mountain lakes, Connestee Falls residents have a fishing wonderland with abundant rainbow trout (like the beauty pictured to the left,) bass and other popular sport fish that also make for delicious eating.  In addition, great seafood is available at Ingles Grocery Store in Brevard and many online locations. From the lake catch or fresh salmon in the local market, to blue crab shipped live from the Carolina Coast, it’s easy to obtain fresh seafood about any time.

These recipes from our Connestee Cooks feature a sampling of the many popular dishes you can find on dinner tables in the community over the summer and around the year.

Topping the list is an easy, simple and delicious trout recipe from Lyn Woltemate.

  • 1 whole trout, dressed and split
  • 1 healthy bunch of fresh lemon basil
  • 2 lemons, sliced
  • White wine
  • Lemon-pepper marinade crystals
Place fish in oiled microwave-safe baking dish on a bed of whole fresh lemon
basil. Line fish cavity with lemon basil and sliced lemons. Close fish and place a layer of
lemon basil and lemon slices on top. Pour enough white wine over fish to cover the basil
on the bottom and sprinkle fish with lemon pepper. Cover with Saran Wrap and
microwave on High for 8 to 10 minutes, until fish is firm to the touch and opaque in

Summertime means grilling and it’s easy to find great fresh salmon locally for chef Bill Kirlin’s recipe.

  • 4 salmon steaks, 6 oz. each, with small bones removed
  • 2 Tbsp. finely chopped fresh
  • ½ c. finely chopped green onions (tops included)
  • 1 tsp. dried fennel seeds, ground
  • dash or 2 freshly ground black pepper
  • ¼ c. oil (vegetable, olive or canola)
  • parsley
  • 3 Tbsp. fresh lime juice
Combine parsley, onions, fennel, pepper, oil and lime juice in shallow dish. Place salmon steaks in this marinade for at least 30 minutes, turning once to allow flavors to combine. Place in greased wire flat hinged grill basket and cook about 4 inches above moderately hot coals until done on one side, about 6 to 8 minutes. Turn and cook on other side, about 6 minutes or until fish flakes easily with a fork. Baste occasionally with remaining marinade while grilling. May be broiled if you prefer. Serves 4.

Order in some fresh blue crab and make this dip recipe from Ann Keleher for a perfect appetizer or cocktail party offering.

(Ingredients for three servings.)
½ c. low-fat sour cream
1 (8 oz.) tub nonfat processed
2 Tbsp. reduced-calorie cream cheese product
1 c. shredded reduced fat sharp
1 Tbsp. skim milk
Cheddar Cheese
1 Tbsp. prepared horseradish
½ lb. Fresh lump crabmeat,
½ tsp. dry mustard drained
½ tsp. Worcestershire sauce
⅛ tsp. paprika
¼ tsp. hot sauce
Position knife blade in food processor bowl. Add first eight ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl. Stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika. Serve with crackers or breadsticks. Yields 3 ½ cups.

Enjoy these great seafood inspired recipes and share one of your own below with a comment. Find previous Connestee Cooks recipes here on the Reflections Blog.

Leave a Reply

Your email address will not be published. Required fields are marked *