As mentioned previously, we spent the weekend a couple of weeks ago with some (great) friends at their house on Baffin Bay, just south of Corpus Christi, and as all do when you have a pier right outside your door- you go out fishing- a lot.
Luckily, we love fishing!
But, before ending up in Baffin Bay, we met up in Corpus Christi at potentially the most amazing fishing shop known to mankind- Roy’s Bait & Tackle Outfitters!
I mean- look at all of that inventory! They have any and every thing you could dream of needing for any kind of fishing! I even found a hook they use for Great White Shark fishing (permit required)!
Once the first light came up the next day, we were in the boat and out on the bay until sundown. Unfortunately, we didn’t have so much catching luck – we only caught one little Speckled Sea Trout, that was too little to keep.
However, under the green light (after I left the cold-bearing fishing crew and fell asleep) they caught several more Speckled Sea Trout that were above the length limit and were able to be kept.
So we (husband) kept them, and they came all the way back to our house- where we cooked them that night! (Recipe below)
Maybe our next trip I will get to catch a Red Drum, or a Flounder!
Speckled Sea Trout Recipe:
First, you gotta do what husband did and clean the fish- I was asleep for that part. Then, keep them on ice until you are ready to cook them- two days max on ice i’d say- then put them in the freezer for up to two months until you are ready to cook them.
Sprigs of either fresh Dill (which we used), Tarragon, or Rosemary
Salt and Pepper, freshly ground to taste
Two large lemons, sliced into wedges
Additional deep pan, filled with warm water, to keep fish moist. (This is referred to as a ‘water bath’ when baking, mostly used with cheesecakes.)
Preheat oven to 400*F
Line your baking pan with the foil. In a bowl, mix together the olive oil and seasonings. Rub most of it on the inside of the fish, making sure to get some on the bottom so that there is a surface of oil between the fish and foil. Place the lemon wedges along the inside of each fish cavity. Use remaining oil/seasoning mixture to cover tops of fish, and garnish with additional lemon wedges and sprigs of herbs.
Bake on the middle rack (with pan of water on bottom rack) until done- about 20 minutes. When the meat starts to easily flake off, it is done.
Make sure as you are eating that you don’t get any little bones- but ours easily fell right off without any problems.
Easy, pleasey, lemon-squeezy!
We enjoyed our trout with fresh broccoli and couscous – It was delicious!
Have you been saltwater fishing? What is your favorite fish??