Off the salt and onto the fire. Firm saltwater fillets take a hard sear and a squeeze of citrus, and the whole fish loves the grill. Handle it lightly and let the catch speak.
Saltwater Catch
Free
Triggerfish over dirty rice -- seared with a hard crust and rested before the knife.
Saltwater Catch
Members
Slow and simple grouper fillet with a mango salsa, full of deep, wood-smoke flavor.
Saltwater Catch
Free
Amberjack done right: and cajun butter, with real technique and a good rest.
Saltwater Catch
Members
Honest cobia steak with a citrus salsa, done the way the camp likes it.
Saltwater Catch
Free
Cedar-Plank flounder with a citrus salsa, built for a hungry table after a long day out.
Saltwater Catch
Members
A saltwater plate: redfish fillet and charred corn, cooked with a close eye and a hot pan.
Saltwater Catch
Free
Mahi mahi over dirty rice -- seared with a hard crust and rested before the knife.
Saltwater Catch
Members
Slow and simple red snapper with a citrus salsa, full of deep, wood-smoke flavor.
Saltwater Catch
Free
Cobia steak done right: over dirty rice, with real technique and a good rest.
Saltwater Catch
Members
Honest redfish fillet with lemon butter, done the way the camp likes it.
Saltwater Catch
Free
Blackened whole snapper and charred corn, built for a hungry table after a long day out.
Saltwater Catch
Members
A saltwater plate: cobia steak and charred corn, cooked with a close eye and a hot pan.
Saltwater Catch
Free
Cobia steak and grilled asparagus -- seared with a hard crust and rested before the knife.
Saltwater Catch
Members
Slow and simple grouper fillet over creamy grits, full of deep, wood-smoke flavor.
Saltwater Catch
Free
Cobia steak done right: with caper butter, with real technique and a good rest.
Saltwater Catch
Members
Honest amberjack and cajun butter, done the way the camp likes it.
Saltwater Catch
Free
Grilled red snapper with caper butter, built for a hungry table after a long day out.
Saltwater Catch
Members
A saltwater plate: amberjack and cajun butter, cooked with a close eye and a hot pan.
Saltwater Catch
Free
Mahi mahi over dirty rice -- seared with a hard crust and rested before the knife.
Saltwater Catch
Members
Slow and simple flounder over creamy grits, full of deep, wood-smoke flavor.
Saltwater Catch
Free
Sea bass done right: with a herb crust, with real technique and a good rest.
Saltwater Catch
Members
Honest redfish fillet with blistered tomatoes, done the way the camp likes it.
Saltwater Catch
Free
Herb-Crusted sea bass over creamy grits, built for a hungry table after a long day out.
Saltwater Catch
Members
A saltwater plate: sea bass with a herb crust, cooked with a close eye and a hot pan.