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Garlic-Butter Cobia Steak with Caper Butter
Garlic-Butter cobia steak with caper butter, built for a hungry table after a long day out.
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Saltwater Catch
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Garlic-Butter cobia steak with caper butter, built for a hungry table after a long day out.
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A saltwater plate: pompano with lemon butter, cooked with a close eye and a hot pan.
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Cobia steak over dirty rice -- seared with a hard crust and rested before the knife.
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Slow and simple cobia steak and cajun butter, full of deep, wood-smoke flavor.
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Amberjack done right: with a citrus salsa, with real technique and a good rest.
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Honest pompano and grilled asparagus, done the way the camp likes it.
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Citrus pompano and charred corn, built for a hungry table after a long day out.
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A saltwater plate: triggerfish with a citrus salsa, cooked with a close eye and a hot pan.
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Pompano with lemon butter -- seared with a hard crust and rested before the knife.
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Slow and simple amberjack and cajun butter, full of deep, wood-smoke flavor.
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Cobia steak done right: over dirty rice, with real technique and a good rest.
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Honest grouper fillet over creamy grits, done the way the camp likes it.
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Crispy-Skin sea bass and grilled asparagus, built for a hungry table after a long day out.
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A saltwater plate: redfish fillet over dirty rice, cooked with a close eye and a hot pan.
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Triggerfish and charred corn -- seared with a hard crust and rested before the knife.
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Slow and simple flounder over dirty rice, full of deep, wood-smoke flavor.
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Grouper fillet done right: over dirty rice, with real technique and a good rest.
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Honest triggerfish with caper butter, done the way the camp likes it.
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Blackened mahi mahi with a mango salsa, built for a hungry table after a long day out.
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A saltwater plate: red snapper with lemon butter, cooked with a close eye and a hot pan.
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Cobia steak with blistered tomatoes -- seared with a hard crust and rested before the knife.
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Slow and simple mahi mahi with a mango salsa, full of deep, wood-smoke flavor.
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Mahi mahi done right: and grilled asparagus, with real technique and a good rest.
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Honest red snapper and charred corn, done the way the camp likes it.