Virginia Beach’s location on the bountiful shores of the Chesapeake Bay and Atlantic Ocean make it the buttery melting pot for coastal cuisine.

recipes

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  Rockfish Franchez

  Chef Carey McPhee | Waterman’s Restaurant

  A Waterman’s Surfside Grille and local favorite, this dish combines two of Virginia Beach’s favorite things, Rockfish and eating. Easy to prepare and even more fun to catch, it’s no wonder Virginia Beach is known as the Striped Bass Capital of the World.

  Ingredients: • rockfish filets • mussels • fresh lemon • fresh parsley • white wine • butter • olive oil

  Preparation: Heat Olive Oil in a large pan. Dredge a fresh piece of Rockfish in flour and egg. Drop fish into the heated pan, but be mindful of the splatter. Add salt and pepper to taste. Sautee for a couple of minutes, then flip the fish to cook it evenly. Carefully drain excess oil. Away from flames, add wine and allow it to cook out. Add seafood stock, fresh lemon and parsley. Add a couple of cubes of butter rolled in flour to tighten the sauce. Add mussels. Finish cooking in the oven 5 to 6 minutes. Remove from oven. Plate and garnish.

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  Mediterranean Angel Hair Pasta with Shrimp

  Chef Gregory Hopkins | Croc’s 19th Street Bistro

  This is the dish responsible for putting Croc’s on the culinary map. A terrific blend of local faire and Mediterranean flare, it’s sure to keep you and you’re lucky dinner guests satisfied.

  Ingredients: • 8 fresh   sustainable shrimp • ½ cup of grape   tomatoes • ½ cup of artichoke   hearts • 1 cup fresh   organic spinach • ½ oz capers • minced shallots • minced garlic • 1 tbsp fresh basil • 1 shot vodka • 1 shot white wine • 1 tbsp butter • 2 oz olive oil

  Preparation: Chop shallots and garlic while the pan heats. Add olive oil, shallots and garlic. Sautee for 2 minutes. Chop basil and add it to the pan. Add tomatoes and capers. Sautee for 2 additional minutes. Add artichoke hearts. Sautee for three more minutes. Deglaze pan with shot of vodka and wine. Watch out for flame-ups. Add shrimp. Add spinach and seasoning. Let spinach steam for about a minute, and then mix together. Add butter and pasta. Enjoy.

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  Bingo Oysters

  Chef Eric Aymer | Mahi Mah’s

  The appetizer heard around the world. Local, sustainable oysters are the stars in this one. Quick, easy, and absurdly delicious.

  Ingredients: • 6 raw oysters   shucked, reserve   shell • 1 tbsp butter • 2 oz white whine • ½ lemon juiced • Pinch of salt &   pepper • Chopped parsley   to garnish

  Preparation: Shuck oysters and dredge in flour. Pan fry in heated oil. When golden brown, remove oysters from pan and pour out excess oil. Add butter to pan and allow to brown. Deglaze with wine and lemon juice. Season and reduce by half. Garnish with favorite garnish…at Mah’s we use field greens dressed in lemon basil vinaigrette. Place oysters back in the shell and pour sauce over them.

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  Grilled Yellowfin Tuna with Princess Anne Sauce

  Chef Richard Robinson | Rockafeller’s Restaurant

  The secret is in the sauce. A local’s favorite for years, Chef Richardson’s simple, yet delicious recipe is sure to enhance any fresh seafood you throw at it, especially yellowfin.sustainable oysters are the stars in this one. Quick, easy, and absurdly delicious.

  Ingredients: • 2 medium chopped   tomatoes • 4 large basil leaves • 2 oz diced onions • 1 oz olive oil • 1 oz balsamic   vinegar • ½ oz white vinegar • 2 pinches of salt &   pepper • 8 oz tuna steak • spices • butter

  Preparation: Add chopped tomatoes, onions, basil, olive oil, balsamic vinegar, salt and pepper to a large bowl and mix to make the Princess Anne sauce. Season tuna with spices and butter, grill to desired temperature.

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  Coastal Grill Crème Brulee

  Coastal Grill

  What’s for dessert? How about a whole lot of awesomeness? There’s no better way to top off an amazing, homemade meal than with an incredible dessert. This quick recipe from Coastal Grill will satisfy even the pickiest of foodies.

  Ingredients: • 1 quart heavy   crème • 1 cup regular table   sugar • 10 egg yolks • 1 tbsp vanilla   extract

  Preparation: Gently mix all ingredients together, then pour mixture into shallow crème brulee dishes until each is filled with about ¾ inches of mixture. Place in a warm water bath and place in the oven. Cover and cook for 40 – 45 minutes at 350°F (It is better to undercook the Crème Brulee rather than overcook). Remove from the oven and allow to cool for 10 minutes at room temperature, then transfer them to the refrigerator. To glaze, sprinkle with a thin layer of table sugar and place under the broiler until golden brown (watch them closely for several minutes, don’t use too much sugar as it is easier to achieve a golden brown glaze without burning).

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  Baked Rockfish Florentine

  Lynnhaven Fish House

  You can’t get enough Rockfish, neither can we. A dash of spices here, a little white wine there, and presto! You’ve got Baked Rockfish Florentine. Be sure to use fresh, local ingredients readily available at you neighborhood farmer’s market. You can definitely taste the beach life in every bite!

  Ingredients: • 4 filets Rockfish • ½ tsp. seasoning • salt • ½ tsp. Paprika • ¾ stick of butter • ¼ cup white wine • 1 fresh lemon • 1½ lbs. spinach • 1 diced red onion • 2 cans of drained   smoked oysters • 1 cup crumbled   feta cheese • 4 tsp. olive oil • 2 tsp. chopped   garlic • salt and pepper to   taste

  Fish Preparation: Grease a shallow baking pan with butter. Place fish in pan and sprinkle seasoning salt and paprika over the filets. Drizzle filets with butter, lemon juice and white wine. Place in oven at 375 degrees F for 20 minutes. Florentine Preparation: Place olive oil in a large skillet over medium heat. Saute onions followed by garlic and fresh spinach. Add in smoked oysters, salt and pepper. Remove from heat and spread over Rockfish filets. Sprinkle with crumbled feta cheese and serve hot.