What’s the best part about being a kayak fisherman? Bringing home fresh fish for the dinner table. Every kayak angler needs a new way to prepare the days catch, here’s a recipe by professional Chef and kayak fisherman Robbie Delaney for a spicy Seafood Creole using Stripped Bass

Good Afternoon kayak anglers. First let me take a sec to introduce myself. My name is Robbie Delaney; I am an Executive Chef for Sodexo at the Virginia Aquarium. I have been cooking for the past 15 years and loving every second of it. I like to cook just about anything from fine dining food to grilled cheese. But whatever I cook I try to make it the best I do. Chip Treehugger Gibson, asked me the other day "what is my best dish?".

I'm going out on a limb with this one, but I'll share it with you anyway. The ex used to make a KILLER Chicken Penang. This is MY version of it. You can use fish, chicken or just veggies with it.....but since this is a fishing blog, we'll stick with fish. I totally LOVE this dish.

Here is a foolproof recipe to make light and tasty fishcakes. The secret to the recipe is in the method. Fresh fish of course is crucial, but the technique to put them together is essential.

Wow! My husband went floundering and came home with some gorgeous and really large flounder and asked me to stuff them,...  lucky for all of us.....I found this recipe! They were absolutely fabulous! We had his parents over for dinner and they could not stop complimenting the flounder, my mother-in-law went home with the recipe. The recipe is not complicated, I would recommend everyone give it a try if you are looking for an easy and beautiful dish. It's looks gorgeous on the plate too! I served it with fresh garlic green beans. It is a restaraunt quality dish.