Fish Facts & Recipes
Common Catches
Red Grouper
We will target them mostly in water 90-120 feet. (30-40 miles from land) We can catch them year around using a variety of baits while bottom fishing with medium size tackle. A trophy fish would be over 34" or 20 pounds!
Gag Grouper
These grouper can grow as big as 50 pounds! we regularly catch them while bottom fishing for other fish in the same area as red grouper. We mostly target the big ones in deeper water from 140-200 feet of water. (50-70 miles form land) They are extremely hard fighting groupers! The open season for harvest is very short, but they are excellent to eat!
Mangrove Snapper
Hard fighting and excellent tasting snapper! We target them year round in 70-120 feet of water using light tackle. They fight extremely hard for their size and test anglers of all skill levels. (they can be very smart fish that require different strategies to catch some days. A 7 pound mangrove snapper is considered a trophy!
Fish Recipes
Recipe From Taste of the South Magazine
Makre 4 to 6 Servings
Ingredients
2 pounds grouper fillets
1⁄4 cup smoked paprika
2 tablespoons dried thyme
2 teaspoons onion powder
11⁄2 teaspoons kosher salt
11⁄2 teaspoons garlic powder
1 teaspoon ground black pepper
1⁄2 teaspoon dry mustard
1⁄2 teaspoon ground red pepper
1⁄2 cup butter, melted
1 tablespoon olive oil
3 lemons, halved crosswise
Directions
1. Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes.
2. In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
3. Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
4. Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
Recipe From Skinnytaste
Makes 3 Servings
Ingredients
3 snapper fillets, 8 oz each
2 teaspoons olive oil
3 cloves garlic
2 tablespoons fresh rosemary or fresh oregano
Kosher salt and fresh pepper
1 tbsp Italian seasoned breadcrumbs
Fresh lemon wedges for serving
Directions
1. Preheat oven to 450°.
2. Rinse and dry fish well.
3. Line a broiler rack with aluminum foil.
4. Lightly spray with oil.
5. Rub fish with 1 teaspoon of olive oil and season with salt and pepper, garlic and rosemary.
6. Place skin side down on oven rack and sprinkle bread crumbs on top.
7. Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.
Recipe From Food & Wine
Makes 4 Servings
Ingredients
One 3/4-pound skinless cobia fillet (about 1 inch thick)
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1 small poblano pepper
2 ears of corn, in the husk, soaked in water for 1 hour
2 tablespoons fresh lime juice
1/2 pound seedless watermelon—rind removed, flesh cut into 3/4-inch pieces (2 cups)
1/4 cup small cilantro sprigs
Plantain chips, for garnish
Directions
1. Light a grill and set it up for direct and indirect grilling. Oil the grate. Brush the fish with olive oil and season with salt and pepper. Grill the fish over moderately high direct heat, turning once, until cooked through and lightly charred, 10 minutes. Transfer to a plate and let cool. Refrigerate for 30 minutes. Keep the grill on.
2. Meanwhile, grill the poblano over moderately high direct heat and the corn over indirect heat, turning, until both vegetables are tender and the chile is charred, 8 minutes for the poblano and 12 to 15 minutes for the corn. Transfer to a cutting board and let cool slightly. Peel, stem and seed the poblano, then chop finely. Shuck the corn; cut the kernels from the cob. Let cool.
3. In a serving bowl, whisk the 2 tablespoons of olive oil with the lime juice. Flake the fish with a fork and add to the bowl with the poblano, corn, watermelon and cilantro. Gently toss the salad and season with salt and pepper. Let stand for 10 minutes, then garnish with plantain chips and serve.
