Last week we were in New Orleans on a business trip & ate at Mr. B’s in downtown NOLA. We had their barbeque shrimp as an appetizer & it was great. I kept thinking that I had seen something about that dish before. A few days later, after we returned home, I was browsing through the 2013 In-Fisherman Magazine Pike & Musky Special. I came across a recipe from Mr. B’s for BBQ Shrimp, where pike could be substituted for the shrimp. Connection made.
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.
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?".
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.