Our captains not only love catching fish, they are enthusiastic about eating it, too! This week, Captain Steven shares some of his tried and true recipes for cooking up your catch. Try one or all three methods and thank him later!
Have your captain filet your triple tail catch at the dock.
Once home, prepare your fish by squeezing half a lemon over the top and sprinkling on Weber’s Mediterranean Herb seasoning.
Let it cook on the grill over a low flame for about 20 minutes, or until the meat starts to split open by itself.
Your triple tail should peel off the skin like it wasn’t even there. Serve over a bed of rice and enjoy!
This recipe can be used for any fish you catch out on Tampa Bay!
Heat peanut oil up to 350 degrees.
Cut your filleted fish into bite size nuggets and coat them in Louisiana Lemon Fish Fry breading.
Drop the nuggets into the oil and fry until they are golden brown and floating.
Just like with our fish fry, this recipe can be used with most any fish!
Heat up your black iron skillet and coat the bottom with a cooking spray appropriate for your pan, just enough so that the fish doesn’t stick.
Toss a small slab of butter into the skillet. Add the fillet once the butter has melted down about half way.
Let your fillet cook for about 30 seconds and then flip it over for another 30 seconds.
Your fish is cooked all the way through when the meat turns white and starts to split apart.
Whether you caught triple tail, snapper, grouper, or even shark, you will definitely want to try at least one of Captain Steven’s mouth-watering recipes. Just ask your captain at the end of your trip which method of cooking he recommends for your catch. Let us know if you’ve tried any of these cooking tips!