Between my doctor telling me to lay off fried foods and the upcoming ice-fishing season, I thought it was time to share a simple grilled bluegill recipe.

Looking for a good way to prepare the trout you recently caught? Be sure to try uncle Ed’s smoked trout recipe.

Here's a great marinade recipe for grilling either white or red flesh fish

The proportions don’t need to be overly precise. Adjust to emphasize the flavors you like the most. I mix these in a reclosable plastic bag, and then drop in the filets. This recipe goes well with a variety of freshwater, white flesh fish. I have used this with walleye/sauger, pike, and panfish. Let the filets soak in the marinade for at least thirty minutes in the fridge. Get the grill hot.

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?".