Thursday, September 4, 2014

Smoked Redfish


The best part about going on these hunting and fishing trips is the fact that I get to bring back so much fresh protein for my girlfriend Jill and all of our friends to share. There is nothing I enjoy more than sharing my catch or kill with the people I love most. Some people do not care for the meat they hunt or fish for, they just enjoy the sport. For me it is all about the meal that comes after adventure. This time I was lucky enough to score some beautiful Redfish filets. There are so many great recipes for this delicacy but my personal favorite is Smoked Redfish on the Half Shell. This recipe is extremely simple to make and easy to modify to your specific taste.

Preparation:

 I use a very small list of ingredients because I hate to cover up the wonderful natural taste that these fish have to offer. The key to this dish is to get a charcoal grill smokin’ hot. Once I have my coals red hot, about 500 degrees, I like to place a handful of soaked pecan wood chips directly on the coals. As soon I put my wood chips on the grill I like to place my Redfish (scale side down) on the rack directly over the heat source. These filets should take no more than 10 minutes to cook all of the way through. You do not want to overcook these fish. Right before I take my fish off the grill I like to put a small dollop of butter on the fattest part of each filet. I then close the lid and let the butter melt (30 seconds max). Once the butter is melted I take my fish off the grill, garnish with chopped green onions and serve over a nice bed of jasmine rice and a green vegetable on the side.

This recipe can be used with many fish but these Redfish are great because of their thick scales. They will become charred during the cooking process but the fish will not be burned. They act as a barrier for the fish meat and allow you to flake the meat away with ease. Enjoy.

Ingredients:

2-6 fresh Redfish filets (scales on) depending on how many guests

¼ tsp paprika

¼ tsp fresh parsley

¼ tsp garlic powder

¼ tsp onion powder

½ cup chopped green onions

A dash of black pepper, cayenne, Cajun seasoning or Old bay for those in MD

¼ stick of butter

1 tbsp EVOO

 

Prep time: 1:00 (this includes time for the coals to heat up and a few cold ones to be consumed)

Cook time: 10 minutes


Monday, September 1, 2014

Venice Vendetta


There comes a point on some hunting and fishing trips when adventure and stupidity meet to from a fork in the road. This past Saturday I was at that fork, and we almost took the wrong one. Down one road was a day filled with fun and adventure catching whatever the open waters of the Gulf of Mexico had to offer. Down the other road was a near death experience riding a twenty one foot bay boat in four to five foot whitecaps. I think you can see where this story is going.

My good friend Mackenzie and I like to spend our free weekends patrolling the fresh waters of the Atchafalaya Basin and some surrounding water in search of dark green swamp bass. We had planned to do just that for my birthday last weekend when he got an offer to go catch snapper in a little place called Venice, Louisiana. For those who are not familiar with this place it has been called “the fishing capital of the world” by some of the best in the business.

Venice offers such a unique fishery with its abundance of species and the different environments in which you can catch these species. You can make one turn out of the marina and be engulfed in nutrient rich marshland that holds monster redfish and speckled trout. If you have the boat and the gas money, the Gulf of Mexico is just a short ride out of South Pass. Species in the gulf include Tuna, Kobia, Amberjack, Snapper and the elusive Black Marlin, amongst others. As tempting as offshore fishing is, it is not always guaranteed and not always for the faint of heart. The open waters of the Gulf are not a very forgiving place, especially in a small vessel. Before crossing into the vast open water there is a small bay that can offer an appetizer of what type of water lies ahead. When the bay is providing two to three feet chop you can only imagine what mother nature may have in store for you outside of the pass. But like any group of adventurous ‘young adults’ we forged on without a care in the world.

Now let it be noted that I am a very inexperienced saltwater angler, but an angler none the less. Although the waters did seem a bit on the rough side, I followed the unwritten rule “trust the captain” and to be honest the thought of hooking into a 75lb Kobia was a bit overwhelming and spurred me on. We pressed on toward a familiar oil rig with all of the boat’s occupants growing ever more anxious every time the hull smashed into the trough between two whitecaps. After what seemed like a month and my spine feeling compressed like a slinky, we arrived at the rig. As we cut the engine off and realized there were no other boats anywhere near our location, several waves began to peak over the bow. This is where, in my mind, things went from adventurous to dicey. When an experienced offshore angler like Mackenzie asks for a life jacket, you may want to look up towards the clouds and ask the big Guy for a favor. Thankfully for us, the captain was able to swallow his pride and realize this was not our day to catch Snapper. As we got the boat turned around and headed with grain of the waves instead on directly at them, everyone on board seemed to take a deep breath of the hot salty air and be thankful we were headed to chase Redfish instead of becoming a primetime slot on next year’s Shark Week.

With a “what the hell were we thinking” look plastered on my face, my thoughts turned from treading water to pitching shrimp into shallow marshlands. As we approached the first spot it was time to crack a cold one and get down to doing what we came for, filling a cooler full of South Louisiana Redfish. As soon as we had our lines in the water captain J-Rod was reeling in the first keeper of the day. In my mind we were on our way to turning the trip around. We had questioned Mother Nature and though she scolded us we lived to fight another day. And fight we did. We spent the better part of two hours picking up a few more keepers and trolling around wondering if it was our day or not. Then came that moment when you and an old fishing buddy look at one another and a light bulb clicks simultaneously in both of your minds.

As Mackenzie and I looked around it was clear to both of us that the marshes of Venice are no different than the waters we troll outside of Baton Rouge. Sure we were targeting another species, but if our tricks work in the swamp, why can’t they work in the marsh? Could flipping and pitching fifteen feet off the bow net us the Bull Reds that have made this area famous? We weren’t sure, but we did know one thing, we were going to give these fish everything that we had.

After some prodding, we convinced the captain to lead us down a small cut just off of the main river into a familiar scenario, trolling grass lines. We were back at home. The action was slow at first, but once we landed the first Red, it got pretty hot. Tailing Redfish were absolutely everywhere.   We could not get lines in the water fast enough. If a fish wasn’t taking the hook, he was at least forcing you to rebait. We had found the honey hole, a skinny stretch of brackish water that held keeper after keeper. One by one these fish found an icy grave. If it were not for one of Venice’s famous thunderstorms we would have finished more than the three limits we had. However we had tempted fate once today and that was enough for all of us. With lightning bolts at our backs, we made our way to the marina to show off the day’s haul.

 It was quite an adventure that day in Venice, and like many other trips the ending was not exactly what we had pictured. If you ask me though, these are the trips that make the best stories. These are the trips that will live in our memories for years to come.   When I come home from any trip my girlfriend usually greets me with universal question “So, how was it?”.   As I hugged her a bit longer than normal, thankful to be home on dry land, the answer was a bit more complicated. So I ask you, next time you find yourself at a fork in the road, which way will you go?

 

Good Hunting