Cover of Winter 2017 The Natural Resource Magazine

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The Maryland Natural Resource - Summer 2017

Ice After the Storm, photo by Jennifer Solpietro

The latest edition of the Maryland Natural Resource features a special then-and-now look at pollinator habitat, women’s roles in operating Chesapeake lighthouses, how to maximize your fishing trip using online tools and more.

Summer 2017 Features

Photo by Wes Bunton

Photo by Wes Bunton

“Believe. No pessimist ever discovered the secret of the stars, or sailed to an uncharted island, or opened a new heaven to the human spirit.” –Helen Keller

Rockin’ rockfish tacos

Prepared by Stephen Badger

Rockfish Tacos, photo by Stephen Badger

(4 servings)

1 lb rockfish filet, skin on, cut into 1⁄4 lb pieces 4 Flour or white corn tortillas, taco size
1 medium avocado, pitted, peeled, thinly sliced 4 tbsp chopped fresh cilantro
Old Bay
3 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 tbsp finely chopped fresh jalapeño 2 cloves finely minced fresh garlic 1⁄4 cup canola oil
1 tsp chili powder
1⁄4 tsp kosher salt
1⁄2 tsp freshly ground black pepper
Roasted corn salsa
1 large ripe tomato, finely chopped 1⁄4 cup diced red onion
1 ear roasted sweet corn, cold
3 tbsp chopped fresh cilantro
2 tbsp finely diced fresh jalapeño 2 cloves finely minced fresh garlic 2 tbsp fresh lime juice
1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
Avocado crema
1 medium avocado, pitted, peeled, chopped 3 tbsp chopped fresh cilantro
1⁄4 cup sour cream
2 tbsp fresh lime juice
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper 1⁄4 tsp chili powder


Combine all ingredients for marinade and whisk thoroughly. Add rockfish. Cover and chill for 15-30 minutes. Add all ingredients of avocado crema to food processor. Blend until smooth. Move to sealable bag, remove excess air and keep chilled. Remove corn kernels from cob and combine with all other salsa ingredients. Cover and chill.

Move oven rack 6-7 inches from broiler flame and preheat to the highest broiler setting. Line baking sheet with aluminum foil and add rockfish. Broil on high for 7-8 minutes until meat is golden brown.* Remove from broiler and move to serving plate. Filets should flake apart slightly and easily separate from skin.

While fish is cooking, warm tortillas over medium heat in non-stick pan, flipping every 20 seconds until dotted with roast marks.

To serve add cooked rockfish chunks into each tortilla, top with 2-3 tbsp roasted corn salsa. Finish with a drizzle of avocado crema. Garnish with avocado slices, chopped fresh cilantro and a light sprinkle of Old Bay.

*The cook times are for 1-inch thick pieces of rockfish. Adjust cooking time as necessary for thicker filets.

To submit a recipe for consideration, email