- 1 pound ofMahi
- 3 large eggs, lightly beaten
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- Vegetable oil for frying the herbs
- 1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs
- Additional kosher salt
- 3 tablespoons unsalted butter, softened
- 4 tablespoons white wine
- 2 tablespoons freshly squeezed lemon juice, or to taste
- 2 tablespoons finely chopped fresh parsley leaves
- freshly ground black pepper to taste
Suggestion to serve with: 1/2 pound boiled pasta linguine or bow ties
Rinse fish and pat down in paper towels.
Beat the eggs with the cheese in a large bowl to blend. Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides. Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook until golden brown, 5 to 7 minutes per side. Transfer to a large platter, with foil, and continue with the remaining fish filets. Add the remaining tablespoon of oil, if needed.
Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat . Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds. Drain on paper towels and sprinkle with salt.
Add the butter, wine, lemon juice, and chopped parsley to the skillet and heat until bubbling, season with salt and pepper to taste. Add capers. Spoon a small amount of the sauce over each piece of fish, top with the fried herbs. Serve with linguine or bow ties with the extra sauce and enjoy!
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S11:E3 - “Snapper Family” (2019)
Learn from the best about the many varieties of snapper and the different ways to fish for them.
S11:E2 - “The Tuna Difference” (2019)
Scott & Steve cover differences between tunas, but one thing is for sure - they're all delicious!
S11:E1 - “The Lessons Of Swordfish” (2019)
Captains Scott Walker & Steve Rodger cover Swordfish & why you should never underestimate their bill
As Thanksgiving quickly approaches so do the first few cold fronts of the year. With these cold fronts comes a migration of mullet, ballyhoo and pilchards that stirs up the pelagic species like Wahoo, Sailfish and Kingfish. The timing couldn’t be better because a few Kingfish in the Yeti can make for a Thanksgiving side dish or appetizer that your guests will love.
Here is my favorite recipe for smoked Kingfish spread and the one I will use for the big meal but also for several football games. I know it is good because there have never been any leftovers.
Whether you’re out tournament fishing/charter fishing/ or just out boating, you have to have a reliable engine. Mercury Marine is the most innovative in reliability and corrosion resistance. They come with a 3 year factory warranty in corrosion resistance. They have 2x as much stainless steel as any other competitors.
“I’m just rigging up a squid, a little heavier duty than I need to. I am attaching the body and the head to the hook so that if he slashes it - he can’t just tear it in half without having to come back with something all in a knot. It can hit this really good and it will still hold together. It is a little bit more than you need to do, but these baits are soft and they are so far down I like to have a second chance…
As a meal, swordfish are the perfect combination between fish and a meaty steak. Unlike some fish, swordfish is the ideal in-between flavor of fishy and non-fishy taste, making it a perfect selection for those beginning to expand their palette with fish and seafood. What makes swordfish unique is that it is sold by steaks and carries a meaty-like texture to it, rather than a flaky consistency such as tilapia or grouper. Swordfish are cooked exactly like steaks, so they are grilled to your preferred temperature.
Yeti keeps stepping up their game. Here is the new Yeti Loadout Bucket. The strongest bucket ever
We cut a lot of fish. Some for eating and some for bait. In the picture at the top we are cutting a bonito into chunks by cutting in a checkerboard pattern then cutting all of those off the carcass. We will use these chunks for chumming and for baiting our hooks for a host of different species and applications.
Each fish has a way that it is best filleted or cleaned for eating. One thing that is in common with each of these is that you will need a very sharp fillet knife. As you get more involved, you can move from one knife to several which are slightly more specialized for each task. Here are some examples:
Each of the fish we fish for have ways that they can be held safely. There are very few fish that we catch that do not have dangerous parts. Teeth, sharp fins, bills or gill rakers can all cause damage to your hands while other fish just react wildly to being held.
As a Captain or an avid fisherman, it is important to know how to handle each fish to get it in the Yeti or to release it safely and unharmed.