I love this time of year. Fried flounder on Friday night, stone crab omelettes Sunday morning, and stone crab, fresh corn and squash pie tonight. Even with this seasonal wealth of ingredients, I tend to get stuck in ruts of making only my top favorite few dishes for each kind of catch.
I like to grill my trout and sheepshead, fry flounder and redfish, and just eat my stone crab meat in a bowl with butter and lemon.
For the grill, i like simple preparation: olive oil, S&P, garlic and citrus, with dill/garlic sour cream sauce for the trout
Fried, it’s either House Autry and vegetable oil, or if I have time to do flounder the way my wife likes, it’s Autry then egg wash then Panko.
What are y’all’s favorite simple dishes? Next I think I’ll try a crab pasta with mushroom cream sauce, which is more complicated than the above but still not an elaborate recipe by any means.
That’s a nice looking cooler! needs a couple more blue crabs:smiley:
As for a favorite simple one, whole flounder scaled, a few deep cuts, egg rub and house of autry… fried hot and hard…
One of my favorite simple warm weather recipes is what I call fish and fruit. It’s quick, easy, healthy, and most importantly, tasty! This recipe is for grilled salmon, but use whatever you want.
Fish: Coat salmon fillets with olive oil, sprinkle fairly heavily with kosher or sea salt. Put it on a hot George Foreman grill for 4-5 minutes.
Fruit: My favorite is peach and blueberry salad. I use mangoes if I can’t find good fresh peaches, which is about 10 months out of the year. Recipe: Dice the peeled peaches (or mangoes) until you have about 3 or 4 cups. Add a pint of fresh blueberries. Add the juice of a whole lemon and about 2 Tbsp of fresh honey (Sugar is OK to substitute for honey). Mix it all up and chill it for 30 minutes or so. Enough for 6 servings, but I can eat about 3 servings by myself. WARNING: This is highly addictive.
If you’re lucky enough to be fishing, you’re lucky enough.
Redfish on the half shell!!
Cut fillet from the bone but don’t take the scale/skin side off of the fillet. Sprinkle Old Bay(I’m a bit of an Old Bay freak so I coat liberally), sea salt, fresh ground pepper, lemon juice, fresh minced garlic, clarified butter. Grill (375 degrees) scale side down (never flip) until meat begins to flake. Scoop meat right out of the skin and enjoy. I like to serve this with some squash, zucchini, Vidlia onion saute’ed in some EVOO and S&P.
Earn it everyday
If there must be trouble, let it be in my day, that my child may have peace.
Never shoot a large caliber man with a small caliber bullet.
That’s a pretty cooler 
It doesn’t get much simpler than this…
Capt. Larry Teuton
Swamp Worshiper
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
nice stone crab claws!
you can bring those to our house for dinner any time
quote:
Originally posted by archer
Redfish on the half shell!!
Cut fillet from the bone but don’t take the scale/skin side off of the fillet. Sprinkle Old Bay(I’m a bit of an Old Bay freak so I coat liberally), sea salt, fresh ground pepper, lemon juice, fresh minced garlic, clarified butter. Grill (375 degrees) scale side down (never flip) until meat begins to flake. Scoop meat right out of the skin and enjoy. I like to serve this with some squash, zucchini, Vidlia onion saute’ed in some EVOO and S&P.
Earn it everyday
If there must be trouble, let it be in my day, that my child may have peace.
Never shoot a large caliber man with a small caliber bullet.
What you said only use trigger fish… 
thanks all for the suggestions, definitely want to try all of them now!
fred, brother in law prefers the blues to the stoneys, so I was trading him out at this point- that one stayed alive until the next day when he was added to a pot with 5 other guys named jimmy.
larry, I like your “smoker”… twigs in a cast iron pan! I’ve burned my knuckles many nights pulling oysters off an oak fire on a little porch grill… have you ever tried actually smoking them? it’s a lot of work, but they can be arranged around a batch of fish/whatever, and man are they good! put a drop of oil on each before they dry out, better than you can buy!
MH, been a while, and I was the one who dropped the ball last time you extended an invite- my apologies! hope you’re well and we run across each other again soon.
we did the twice-breaded flounder last night in the deep fryer (during the storm out on the porch, hoping the power wouldn’t go out)… with roasted potatoes and hot sauce all over everything, that could be one of my favorites, and the wife was certainly happy!
monday’s eye candy:
