Fantastic day on the water about 40 miles west of Sanibel Island. At the first stop, with five peeps fishing, we had three separate occasions where three fish were hooked up simultaneously.
At stop two we had a huge school of amberjack surrounding the boat. We estimated as many as thirty visible at any given time and they ranged from 20 to 50 pounds. This is a fish we don't want to catch because they fight hard, run all over the place, and tangle lines. They don't eat well either so we dropped the bait to the bottom 80 feet below them. They were down there too so we moved on.
Stop three nothing to write home about. Stop four was the daily workout. I had a jewfish (goliath grouper) take a grouper I was hauling up and after 20 minutes the big guy managed to break the line. We got another one though, about 300 pounds. Too bad they're illegal because they are (I'm told) one of the tastiest fish in the sea....
Oh yeah, the recipe, so simple a monkey could do it.
1. Saute the fillet in brown butter.
2. Deglaze the pan with lemon juice and pour the juice and bits over the fish on the plate.
3. Eat!
That's it. We had never previously deglazed with lemon and the result was the best tasting fish we've ever had so we'll be trying it out on all the different Gulf of Mexico fish I bring home from now on.
At stop two we had a huge school of amberjack surrounding the boat. We estimated as many as thirty visible at any given time and they ranged from 20 to 50 pounds. This is a fish we don't want to catch because they fight hard, run all over the place, and tangle lines. They don't eat well either so we dropped the bait to the bottom 80 feet below them. They were down there too so we moved on.
Stop three nothing to write home about. Stop four was the daily workout. I had a jewfish (goliath grouper) take a grouper I was hauling up and after 20 minutes the big guy managed to break the line. We got another one though, about 300 pounds. Too bad they're illegal because they are (I'm told) one of the tastiest fish in the sea....
Oh yeah, the recipe, so simple a monkey could do it.
1. Saute the fillet in brown butter.
2. Deglaze the pan with lemon juice and pour the juice and bits over the fish on the plate.
3. Eat!
That's it. We had never previously deglazed with lemon and the result was the best tasting fish we've ever had so we'll be trying it out on all the different Gulf of Mexico fish I bring home from now on.