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  • October 16 2015

    Grilled Dolphin with Caramelized Vidalia Onions

    It's time to grab a few vacuum packed bags of Dolphin from the freezer and let them thaw over night. Saturday is tomorrow and college football will be all over the TV. So, why don't we fire up the grill and mix a few drinks for a long day of football.

    This is a fairly simple recipe requiring butter, lemons, onions, and salt & pepper. We can also add a touch of mango and strawberries with a purée which will bring a little more of the sweet smoke from the apple and cheery wood chip we add at the end. First get your grill fired up. Charcoal is the best, but you can do this with a gas grill. You'll just omit the apple/cherry wood chips at the end.

    Ingredients

    Grilled Dolphin

    3 - 6oz Dolphin Fillets, skinless

    1 large Vidalia Onion, thinly sliced

    Stick of Butter, 1 Tbs Pieces

    1 Lemon

    Mango-Strawberry Puree

    Ripe Mango

    6 Ripe Strawberries

    Lime

    Cilantro

    Start a batch of charcoal in your grill. Slice the onion very thin. A mandolin works very well, but keep your fingers away from the blade. Take as mall sauté pan and melt 2 Tbs of butter over med-high heat. Once the butter is foaming, add the onions. Sauté the onions until they just begin to caramelize. Make sure they do not burn.

    Make a square aluminum foil pan. Season the fish with salt and pepper and place the dolphin fillets in the foil. After the coals have turned gray, spread them out in one layer. Place your foil pan on the grill. Add the butter to the top of the fillets and close the top. After about 3 minutes, top the fish with the caramelized onions and then squeeze the lemon juice over the onion and fish. Use half the lemon and squeeze it over your closed hand and let the juice drizzle over the onion and fish. This way you can keep the seeds out of your dish. Reserve the other half of the lemon if you need it.

    Add a few apple or cherry wood chips that have been soaking in water to the coals. Close the grilltop and cook for an additional 4 minute. The apple and cherry wood have a sweet smoke and pairs wellwith the fish.

    Using a spoon, drizzle the butter-lemon sauce over the fish. Cover for an additional minute and test the fish for flakiness. When it flakes easily, it’s done.

    Mango-Strawberry Puree

    Slice the mango around the large seed and remove the soft fruit. Then using a knife, cut the fruit away from the skin. Roughly chop and add to a blender. Cut the green leafy tops off the strawberries and roughly dice and add to the blender. Take a small hand full of cilantro and roughly chop and add to the blender. Add the lime juice to the blender and puree until smooth. Add the puree to a squeeze bottle for easier application to the plate.

    Presentation

    Using the squeeze bottle, make a zigzag motion and add the puree to the plate. Place a piece of Dolphin in the center of the plate. Top with onions and drizzle with thegrilled lemon-butter sauce.

    Bon Appetite!

    Recipe Download...
  • July 28 2015

    Broad River Cobia Run, Beaufort, South Carolina

    As with most of the low country fishermen, we anchored up on the ocean side of the Broad River Bridge, SC Road 170, with the boat’s stern just over top of one of the many holes that create current rips as the tide moves in and out. These rips create up wellings that disorient the bait fish that swim the mighty Broad River and create an easy Cobia buffet.

    After positioning my Pioneer 197SF in the strong outgoing tide, we dropped a 5 pound block of frozen chum, ground menhaden, to the bottom of the river.

    Having the chum at the bottom will create a scent trial toward our baits. We go through 3 to 4 blocks during a day’s fishing. You can never have too much chum. Before launching the boat, we stopped off at a local tackle shop and visited The Eel Lady. That’s not what she goes by, but that’s our nick name for her. We purchased a dozen live swimming green snake looking sea creatures and we were off.

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  • July 28 2015

    Blacken'd Cobia sered with a Tropical LowCountry Slaw

    The sweet and sour flavors from the fruits and citrus match and compliment the blackened spice flavors of the fish. I add toasted white and black sesame seed crust at the end for another added level of flavors.

    The Low Country Slaw is a combination of island fruits and strawberries from the Low Country of Charleston with cilantro and fresh lime juice. A splash of aged balsamic vinegar bring all of the flavors together.

    Recipe

This is your one stop for fishing tips and cooking tips. This is where we catch fish and then cook our catch..

Season one highlight reel

A highlight of Season One. We have a combination of SD & HD video. I started Gourmet Fishing in 2007 and finished the last show this year.

Salt Marsh Apparel Ad

Don't for get the grill

One of the best things you can do on the boat is to grill out. Grab youself one of the many stainless steel grills form the boat store and you're off to have a hot meal while fishing...