When you book a charter trip on the Pressure Drop, it is truly concierge service.
We filmed the Mangrove Snapper TV episode which was an overnight fishing trip. About 11pm, the gang started to get hungry, so Capt. Kamen pulled out the Coleman grill and fileted a few black sea bass we had caught. He cooked them up in no time, and few a crowd of hungry anglers. How was it?
Let's just say all I heard was a bunch of Mmmmm's and Oh Man's It was really good.
Here's the recipe. Simple. Easy. Tasty. This would work equally well with snapper filets, flounder filets, triggerfish, and just about anything else.
Start with about 2 medium filets per person.
1 - bottle of Zesty Italian Dressing
2 - lemons
Fresh thyme (optional)
2 - avocados
Bottle of 'Squirt Parkay" margarine
A little salt/pepper or Cajun seasoning to taste
Place them in a zip lock bag and cover the filets with Zesty Italian Dressing.
Add a little fresh thyme if you choose.
Set the bag of filets in the cooler to marinate for about 30 minute to an hour.
Crank up your grill and place a disposable aluminum tray/pan on the grill.
Add some 'Squirt Parkay' margarine to the pan and add the filets. Close the lid and let the filets 'poach' in the butter/Italian dressing mixture for about 5 minutes or so.
In the meantime, prepare an avocado and slice real thin pieces. Squirt a little lemon juice on the slices to prevent browning.
Toast some bread slices on the grill.
Place a leaf of lettuce on one slice of bread, add a piece of filet, top with a couple slices of avocado and the other slice of bread.
Remember, the fish you choose to prepare for a meal while on the water count AGAINST your total fish limit for the day. So don't cheat.
And if you use a grill on a boat, always take care to use it properly.