Food lovers looking to create a creamy rich seafood dish that has all the comforts of southern cooking with a kick need to try Gold N’ Grits. The golden tilefish is a firm white fish that people often compare to lobster. It can be caught from a kayak, but many kayak anglers don’t have access to waters that are 200’+ deep. If you can’t find tilefish, you can also substitute black or red grouper.
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.
Looking for a good way to prepare the trout you recently caught? Be sure to try uncle Ed’s smoked trout recipe.
PLC Sauce for Grilled Fish (Pineapple – Lime – Cilantro)
Written by Jim Ryan
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
Pan Seared RedFish over Grilled Corn and Crab Risotto
Written by Chef Robbie
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?".
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